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OpenAlex Citation Counts

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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 the Aroma Profile and Main Key Odorants of Espresso Coffee
Simone Angeloni, Ahmed M. Mustafa, Doaa Abouelenein, et al.
Molecules (2021) Vol. 26, Iss. 13, pp. 3856-3856
Open Access | Times Cited: 65

Showing 1-25 of 65 citing articles:

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: 19
Influence of coffee brewing methods on the chromatographic and spectroscopic profiles, antioxidant and sensory properties
Natalia Stanek, Magdalena Zarębska, Łukasz Biłos, et al.
Scientific Reports (2021) Vol. 11, Iss. 1
Open Access | Times Cited: 43
Distinguishing between Decaffeinated and Regular Coffee by HS-SPME-GC×GC-TOFMS, Chemometrics, and Machine Learning
Yun Zou, Meriem Gaida, Flavio A. Franchina, et al.
Molecules (2022) Vol. 27, Iss. 6, pp. 1806-1806
Open Access | Times Cited: 33
Bioactive compounds in coffee and their role in lowering the risk of major public health consequences: A review
Markos Makiso Urugo, Yetenayet B. Tola, Onwuchekwa Ogah, et al.
Food Science & Nutrition (2023) Vol. 12, Iss. 2, pp. 734-764
Open Access | Times Cited: 18
Combined sensory, volatilome and transcriptome analyses identify a limonene terpene synthase as a major contributor to the characteristic aroma of a Coffea arabica L. specialty coffee
Lison Marie, Jean‐Christophe Breitler, Pingdwende Kader Aziz Bamogo, et al.
BMC Plant Biology (2024) Vol. 24, Iss. 1
Open Access | Times Cited: 5
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: 37
Metabolomics-Based Approach for Coffee Beverage Improvement in the Context of Processing, Brewing Methods, and Quality Attributes
Mohamed A. Farag, Ahmed Zayed, Ibrahim E. Sallam, et al.
Foods (2022) Vol. 11, Iss. 6, pp. 864-864
Open Access | Times Cited: 23
Volatile Compound Characterization of Coffee (Coffea arabica) Processed at Different Fermentation Times Using SPME–GC–MS
Gustavo Galarza, Jorge G. Figueroa
Molecules (2022) Vol. 27, Iss. 6, pp. 2004-2004
Open Access | Times Cited: 22
Volatile Profile of Strawberry Fruits and Influence of Different Drying Methods on Their Aroma and Flavor: A Review
Doaa Abouelenein, Laura Acquaticci, Laura Alessandroni, et al.
Molecules (2023) Vol. 28, Iss. 15, pp. 5810-5810
Open Access | Times Cited: 13
Comprehensive investigation of coffee acidity on eight different brewing methods through chemical analyses, sensory evaluation and statistical elaboration
Agnese Santanatoglia, Simone Angeloni, Giovanni Caprioli, et al.
Food Chemistry (2024) Vol. 454, pp. 139717-139717
Open Access | Times Cited: 3
Recent advances in analytical strategies for coffee volatile studies: Opportunities and challenges
Aileen Pua, Rui Min Vivian Goh, Yunle Huang, et al.
Food Chemistry (2022) Vol. 388, pp. 132971-132971
Closed Access | Times Cited: 20
Discrimination of Filter Coffee Extraction Methods of a Medium Roasted Specialty Coffee Based on Volatile Profiles and Sensorial Traits
Agnese Santanatoglia, Laura Alessandroni, Lauro Fioretti, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3199-3199
Open Access | Times Cited: 10
Effect of different drying methods on the amino acids, α-dicarbonyls and volatile compounds of rape bee pollen
Yanxiang Bi, Jiabao Ni, Xiaofeng Xue, et al.
Deleted Journal (2023), pp. 1-21
Open Access | Times Cited: 8
The effect of freeze-drying process and arabica coffee enrichment on bioactive content, aroma volatile, and sensory characteristics of date seed coffee
Imen Bettaieb, Mohamed Ali Benabderrahim, Rafael Guillén, et al.
Food Bioscience (2023) Vol. 57, pp. 103473-103473
Open Access | Times Cited: 8
The Lipidic and Volatile Components of Coffee Pods and Capsules Packaged in an Alternative Multilayer Film
G. Basile, Lucia De Luca, Martina Calabrese, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 759-759
Open Access | Times Cited: 2
Changes in biochemical composition of Ethiopian Coffee arabica with growing region and traditional roasting
Dhaba Mengesha, Negussie Retta, Henock Woldemichael Woldemariam, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 2
Chemosensoric approach for microwave- or oven-roasted Coffea arabica L. (cv. Yellow Bourbon) using electronic sensors
Sojeong Yoon, Hyangyeon Jeong, Seong Min Jo, et al.
LWT (2022) Vol. 167, pp. 113844-113844
Open Access | Times Cited: 13
Influence of Flow Rate, Particle Size, and Temperature on Espresso Extraction Kinetics
Benedikt K. L. Schmieder, Verena Bernadette Pannusch, Lara Vannieuwenhuyse, et al.
Foods (2023) Vol. 12, Iss. 15, pp. 2871-2871
Open Access | Times Cited: 7
Chemical composition and sensory profile of the Italian espresso coffee powder and beverage under different roasting conditions
Marina Carcea, Ilaria Danesi, Laura De Gara, et al.
European Food Research and Technology (2023) Vol. 249, Iss. 5, pp. 1287-1301
Closed Access | Times Cited: 6
Improved sample storage, preparation and extraction of blueberry aroma volatile organic compounds for gas chromatography
Ryan P. Dias, Trevor A. Johnson, Luís Felipe V. Ferrão, et al.
Journal of Chromatography Open (2022) Vol. 3, pp. 100075-100075
Open Access | Times Cited: 10
Computer Percolation Models for Espresso Coffee: State of the Art, Results and Future Perspectives
Simone Angeloni, Josephin Giacomini, Pierluigi Maponi, et al.
Applied Sciences (2023) Vol. 13, Iss. 4, pp. 2688-2688
Open Access | Times Cited: 5
Volatile Compound Analysis to Authenticate the Geographical Origin of Arabica and Robusta Espresso Coffee
Angela De Vivo, Andrea Balivo, Fabrizio Sarghini
Applied Sciences (2023) Vol. 13, Iss. 9, pp. 5615-5615
Open Access | Times Cited: 5
Quality Assessment of Ground Coffee Samples from Greek Market Using Various Instrumental Analytical Methods, In Silico Studies and Chemometrics
Thalia Tsiaka, Eftichia Kritsi, Sotirios M. Bratakos, et al.
Antioxidants (2023) Vol. 12, Iss. 6, pp. 1184-1184
Open Access | Times Cited: 5
Impact of coffee and its bioactive compounds on the risks of type 2 diabetes and its complications: A comprehensive review
Almahi I. Mohamed, Ochuko L. Erukaınure, Veronica F. Salau, et al.
Diabetes & Metabolic Syndrome Clinical Research & Reviews (2024) Vol. 18, Iss. 7, pp. 103075-103075
Open Access | Times Cited: 1
Preparation of β-Cyclodextrin(CD)/Flavour CD Powder and Its Application on Flavour Improvement of Regular Coffee
Zhiheng Zhang, Haicheng Liang, Zichun Chai, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2359-2359
Open Access | Times Cited: 1
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