Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

OpenAlex is a bibliographic catalogue of scientific papers, authors and institutions accessible in open access mode, named after the Library of Alexandria. It's citation coverage is excellent and I hope you will find utility in this listing of citing articles!

If you click the article title, you'll navigate to the article, as listed in CrossRef. If you click the Open Access links, you'll navigate to the "best Open Access location". Clicking the citation count will open this listing for that article. Lastly at the bottom of the page, you'll find basic pagination options.

Requested Article:

Characterization of Odor-Active Compounds, Polyphenols, and Fatty Acids in Coffee Silverskin
Simone Angeloni, Serena Scortichini, Dennis Fiorini, et al.
Molecules (2020) Vol. 25, Iss. 13, pp. 2993-2993
Open Access | Times Cited: 30

Showing 1-25 of 30 citing articles:

Applications of Compounds from Coffee Processing By-Products
Amaia Iriondo‐DeHond, Maite Iriondo-DeHond, M. Dolores del Castillo
Biomolecules (2020) Vol. 10, Iss. 9, pp. 1219-1219
Open Access | Times Cited: 104
The wastes of coffee bean processing for utilization in food: a review
Shalini S. Arya, Rahul Venkatram, Pavankumar R. More, et al.
Journal of Food Science and Technology (2021) Vol. 59, Iss. 2, pp. 429-444
Open Access | Times Cited: 100
The Potential of Spent Coffee Grounds in Functional Food Development
Elza Bevilacqua, Vinícius Fernandes Cruzat, Indu Singh, et al.
Nutrients (2023) Vol. 15, Iss. 4, pp. 994-994
Open Access | Times Cited: 39
Hydrocolloid-based nutraceutical delivery systems: Potential of κ-carrageenan hydrogel beads for sustained release of curcumin
Prashant Dahal, Srinivas Janaswamy
Food Research International (2024) Vol. 183, pp. 114223-114223
Closed Access | Times Cited: 11
Single Origin Coffee Aroma: From Optimized Flavor Protocols and Coffee Customization to Instrumental Volatile Characterization and Chemometrics
Panagiota Zakidou, Fotini Plati, Anthia Matsakidou, et al.
Molecules (2021) Vol. 26, Iss. 15, pp. 4609-4609
Open Access | Times Cited: 47
Characterization of Coffee Silver Skin as Potential Food-Safe Ingredient
Maria Martuscelli, Luigi Esposito, Carla Di Mattia, et al.
Foods (2021) Vol. 10, Iss. 6, pp. 1367-1367
Open Access | Times Cited: 46
A comprehensive comparative study among the newly developed Pure Brew method and classical ones for filter coffee production
Agnese Santanatoglia, Giovanni Caprioli, Marco Cespi, et al.
LWT (2023) Vol. 175, pp. 114471-114471
Open Access | Times Cited: 21
Scientometric Overview of Coffee By-Products and Their Applications
Daniel David Durán-Aranguren, Sebastián Robledo, Eduardo Gomez-Restrepo, et al.
Molecules (2021) Vol. 26, Iss. 24, pp. 7605-7605
Open Access | Times Cited: 40
Coffee By-Products as Sustainable Novel Foods: Report of the 2nd International Electronic Conference on Foods—“Future Foods and Food Technologies for a Sustainable World”
Dirk W. Lachenmeier, Steffen Schwarz, Jörg Rieke-Zapp, et al.
Foods (2021) Vol. 11, Iss. 1, pp. 3-3
Open Access | Times Cited: 34
Effects of postharvest processing on aroma formation in roasted coffee – a review
Xiaotong Cao, Hanjing Wu, Claudia Gonzalez Viejo, et al.
International Journal of Food Science & Technology (2022) Vol. 58, Iss. 3, pp. 1007-1027
Open Access | Times Cited: 24
Mechanisms Underlying Neurodegenerative Disorders and Potential Neuroprotective Activity of Agrifood By-Products
Cristina Angeloni, Marco Malaguti, Cecilia Prata, et al.
Antioxidants (2022) Vol. 12, Iss. 1, pp. 94-94
Open Access | Times Cited: 24
Ratanjot (<em>Alkanna tinctoria</em> L.) Root Extract, Rich in Antioxidants, Exhibits Strong Antimicrobial Activity Against Foodborne Pathogens and Is a Potential Food Preservative
Annada Das, Subhasis B. Biswas, Kaushik Satyaprakash, et al.
(2024)
Open Access | Times Cited: 5
Antioxidant and Anti-Inflammatory Profiles of Spent Coffee Ground Extracts for the Treatment of Neurodegeneration
Simone Angeloni, Michela Freschi, Pasquale Marrazzo, et al.
Oxidative Medicine and Cellular Longevity (2021) Vol. 2021, Iss. 1
Open Access | Times Cited: 27
Coffee Silverskin Waste as an Alternative to Produce Alkaloids with Antioxidant, Antihemolytic, and Alpha-Amylase Inhibitory Activities
Habi Salim, Cherrak Sabri Ahmed, Nassima Mokhtari-Soulimane, et al.
Springer eBooks (2025), pp. 1-14
Closed Access
The Role of Coffee Silver Skin against Oxidative Phenomena in Newly Formulated Chicken Meat Burgers after Cooking
Maria Martuscelli, Luigi Esposito, Dino Mastrocola
Foods (2021) Vol. 10, Iss. 8, pp. 1833-1833
Open Access | Times Cited: 25
Combined Pulsed Electric Field and Microwave-Assisted Extraction as a Green Method for the Recovery of Antioxidant Compounds with Electroactive Potential from Coffee Agro-Waste
Rodrigo Macías-Garbett, Juan Eduardo Sosa‐Hernández, Hafiz M.N. Iqbal, et al.
Plants (2022) Vol. 11, Iss. 18, pp. 2362-2362
Open Access | Times Cited: 18
Comparative Analysis of Selected Chemical Parameters of Coffea arabica, from Cascara to Silverskin
Alica Bobková, K Poláková, Alžbeta Demianová, et al.
Foods (2022) Vol. 11, Iss. 8, pp. 1082-1082
Open Access | Times Cited: 16
Ratanjot (Alkanna tinctoria L.) Root Extract, Rich in Antioxidants, Exhibits Strong Antimicrobial Activity against Foodborne Pathogens and Is a Potential Food Preservative
Annada Das, Subhasish Biswas, Kaushik Satyaprakash, et al.
Foods (2024) Vol. 13, Iss. 14, pp. 2254-2254
Open Access | Times Cited: 3
Toxicological Assessment of Roasted Coffee Silver Skin (Testa of Coffea sp.) as Novel Food Ingredient
Liane Lorbeer, Steffen Schwarz, Heike Franke, et al.
Molecules (2022) Vol. 27, Iss. 20, pp. 6839-6839
Open Access | Times Cited: 14
Investigation of aroma characteristics of seven Chinese commercial sunflower seed oils using a combination of descriptive Analysis, GC-quadrupole-MS, and GC-Orbitrap-MS
Jiani Liu, Huimin Zhao, Xiaomin Chang, et al.
Food Chemistry X (2023) Vol. 18, pp. 100690-100690
Open Access | Times Cited: 7
Quality Attributes and Sensory Acceptance of Different Botanical Coffee Co-Products
K Poláková, Alica Bobková, Alžbeta Demianová, et al.
Foods (2023) Vol. 12, Iss. 14, pp. 2675-2675
Open Access | Times Cited: 7
Aroma active compound perception in differently roasted and brewed coffees by gas chromatography–olfactometry
Ilze Laukaleja, Kadri Koppel
Journal of Sensory Studies (2021) Vol. 36, Iss. 6
Closed Access | Times Cited: 16
Coffee peel extracts ameliorate non-alcoholic fatty liver disease via a fibroblast growth factor 21–adiponectin signaling pathway
Zekai Fan, Chong Wang, Ting Yang, et al.
Food & Function (2022) Vol. 13, Iss. 13, pp. 7251-7259
Closed Access | Times Cited: 9
Coffee Silver Skin—Health Safety, Nutritional Value, and Microwave Extraction of Proteins
Vedran Biondić Fučkar, Angela Božić, Anita Jukić, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 518-518
Open Access | Times Cited: 4
Coffee Silverskin as a Fat Replacer in Chicken Patty Formulation and Its Effect on Physicochemical, Textural, and Sensory Properties
İzzet Özhamamcı
Applied Sciences (2024) Vol. 14, Iss. 15, pp. 6442-6442
Open Access | Times Cited: 1
Page 1 - Next Page

Scroll to top