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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:

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

Showing 22 citing articles:

Characterization of the volatile flavour compounds in Yunnan Arabica coffee prepared by different primary processing methods using HS-SPME/GC-MS and HS-GC-IMS
Huinan Zhai, Wenjiang Dong, Yu‐Mei Tang, et al.
LWT (2024) Vol. 192, pp. 115717-115717
Open Access | Times Cited: 20
Enhancing Sensory Quality of Coffee: The Impact of Fermentation Techniques on Coffea arabica cv. Catiguá MG2
Lívia C. F. Silva, Paulo Vinícius Rocha Pereira, Marcelo A. D. da Cruz, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 653-653
Open Access | Times Cited: 8
Trends in pretreatment and determination methods for furfurals in foods: Update since 2017
T.S. Zhao, Yu Bian, Yu Zhou, et al.
Food Research International (2025) Vol. 201, pp. 115600-115600
Closed Access
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
Comparison of Trace Organic Chemical Removal Efficiencies between Aerobic and Anaerobic Membrane Bioreactors Treating Municipal Wastewater
Jade L. Johnson, Nathan G. Dodder, Natalie Mladenov, et al.
ACS ES&T Water (2024) Vol. 4, Iss. 4, pp. 1381-1392
Open Access | Times Cited: 5
Investigation of Chemical Composition, Antioxidant Properties, and Molecular Docking in Different Roasting Stages of Coffee Beans
Erdi Can Aytar, Betül Aydın
Food and Bioprocess Technology (2024)
Open Access | Times Cited: 3
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
Predicting the evolution of pH and total soluble solids during coffee fermentation using near-infrared spectroscopy coupled with chemometrics
Vicente Amirpasha Tirado-Kulieva, Carlos Quijano-Jara, Himer Ávila-George, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100788-100788
Open Access | Times Cited: 2
Characterization of the Rhizosphere Bacterial Microbiome and Coffee Bean Fermentation in the Castillo-Tambo and Bourbon Varieties in the Popayán-Colombia Plateau
Andrés Felipe Solís Pino, Zuly Yuliana Delgado Espinosa, Efrén Venancio Ramos Cabrera
BMC Plant Biology (2023) Vol. 23, Iss. 1
Open Access | Times Cited: 7
Thermoalkalophilic polygalacturonase from a novel Glutamicibacter sp.: Bioprospecting, strain improvement, statistical optimization and applications
Mary Arpana, Aneesa Fasim, Seema S. Rathore, et al.
Bioresource Technology (2023) Vol. 394, pp. 130283-130283
Closed Access | Times Cited: 6
EFFECT OF FERMENTATION TIME AND ROASTING TEMPERATURE ON THE CHARACTERISTICS OF WINE COFFEE ARABICA SEMERU
Jaya Mahar Maligan, Swandayani Utami Kosasih, Mochamad Nurcholis, et al.
Jurnal Pangan dan Agroindustri (2024) Vol. 12, Iss. 1, pp. 31-42
Open Access | Times Cited: 1
Fermentation with coffee berry peels induces spatiotemporal changes in microbial communities leading to unique aroma of coffee berries
Xingfei Fu, Guiping Li, Yanan Li, et al.
International Journal of Food Properties (2024) Vol. 27, Iss. 1, pp. 657-673
Open Access | Times Cited: 1
SPME-GC–MS combined with chemometrics to assess the impact of fermentation time on the components, flavor, and function of Laoxianghuang
Yaqun Liu, Liu Hanxu, Lin Wanling, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 9
Investigation of volatile compounds of Liberica coffee beans fermented at varying degrees of roasting
Nendyo Adhi Wibowo, Wibowo Mangunwardoyo, Tri Joko Santoso, et al.
Food Research (2024) Vol. 8, Iss. 3, pp. 43-53
Open Access
Authentication of volatile and non-volatile compounds in Robusta Java Bogor as a differentiator in post-harvest processes
Nur Fajriani Suaib, Didah Nur Faridah, Dede Robiatul Adawiyah, et al.
BIO Web of Conferences (2024) Vol. 123, pp. 01002-01002
Open Access
Polyphenolic profiling of coffee beverages by Liquid Chromatography-High-Resolution mass Spectrometry for classification and characterization
Nerea Núñez, Javier Saurina, Óscar Núñez
Microchemical Journal (2024), pp. 111770-111770
Open Access
Effect of acetic acid immersion on the taste and aroma quality of immature Robusta coffee beans
D Fardenan, Dian Anggraini Suroto, Supriyadi Supriyadi
Czech Journal of Food Sciences (2024)
Open Access
Diversity and functional role of bacterial microbiota in spontaneous coffee fermentation in northern Peru using shotgun metagenomics
Martha S. Calderón, Danilo E. Bustamante, Jhordy Perez, et al.
Journal of Food Science (2024)
Closed Access
Sensory and chemical analyses of spontaneously fermented coffees
Flávio Meira Borém, Ana Paula de Carvalho Alves, Cláudia Mendes dos Santos, et al.
Coffee Science (2023) Vol. 18, pp. 1-12
Open Access
Desafio do processo fermentativo em café e o papel dos miRNAs em abelhas
Paulo Vinícius Rocha Pereira
(2023)
Open Access
Beverages of Coffee and Phytochemicals Present in Coffea arabica and Coffea canephora – A Review
A. D. Theeshya Dulmini
OUSL Journal (2023) Vol. 18, Iss. 2, pp. 7-28
Open Access
Influence of Saccharomyces boulardii inoculation on post‐harvest processing methods on the coffee quality
GiGi Chin Wen Lim, Chih‐Yao Hou, Lu‐Sheng Hsieh, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 12
Open Access
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