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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:

Bioactive Compounds and Antioxidant Activity from Spent Coffee Grounds as a Powerful Approach for Its Valorization
Carolina Andrade, Rosa Perestrelo, José S. Câmara
Molecules (2022) Vol. 27, Iss. 21, pp. 7504-7504
Open Access | Times Cited: 52

Showing 1-25 of 52 citing articles:

Coffee and Cocoa By-Products as Valuable Sources of Bioactive Compounds: The Influence of Ethanol on Extraction
Blanca Martínez-Inda, Nerea Jiménez‐Moreno, Irene Esparza, et al.
Antioxidants (2025) Vol. 14, Iss. 1, pp. 42-42
Open Access | Times Cited: 1
Current Challenges in the Sustainable Valorisation of Agri-Food Wastes: A Review
Cristina V. Berenguer, Carolina Andrade, Jorge A. M. Pereira, et al.
Processes (2022) Vol. 11, Iss. 1, pp. 20-20
Open Access | Times Cited: 32
Potential Benefits of Coffee Consumption on Improving Biomarkers of Oxidative Stress and Inflammation in Healthy Individuals and Those at Increased Risk of Cardiovascular Disease
Phiwayinkosi V. Dludla, Ilenia Cirilli, Fabio Marcheggiani, et al.
Molecules (2023) Vol. 28, Iss. 18, pp. 6440-6440
Open Access | Times Cited: 18
Bioactive Compounds from Organic Waste
Benito Parra-Pacheco, Byanka A. Cruz-Moreno, Humberto Aguirre-Becerra, et al.
Molecules (2024) Vol. 29, Iss. 10, pp. 2243-2243
Open Access | Times Cited: 7
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
Manufacture of active multilayer films made of functionalized pectin coated by polyhydroxyalkanoates: A fully renewable approach to active food packaging
Seyedeh Fatemeh Mirpoor, Iolanda Corrado, Rocco Di Girolamo, et al.
Polymer (2023) Vol. 281, pp. 126136-126136
Closed Access | Times Cited: 16
Innovative technologies used to convert spent coffee grounds into new food ingredients: Opportunities, challenges, and prospects
Quinn Cavanagh, Marianne Su‐Ling Brooks, H.P. Vasantha Rupasinghe
Future Foods (2023) Vol. 8, pp. 100255-100255
Open Access | Times Cited: 14
Bio-recycling of spent coffee grounds: Recent advances and potential applications
Büşra Yusufoğlu, Gizem Kezer, Yifan Wang, et al.
Current Opinion in Food Science (2023) Vol. 55, pp. 101111-101111
Closed Access | Times Cited: 13
Response Surface Methodology as a Tool for Optimization of Extraction Process of Bioactive Compounds from Spent Coffee Grounds
Rita Brzezińska, Agata Górska, Magdalena Wirkowska‐Wojdyła, et al.
Applied Sciences (2023) Vol. 13, Iss. 13, pp. 7634-7634
Open Access | Times Cited: 11
Valorization of Spent Coffee Grounds: Comparing Phenolic Content and Antioxidant Activity in Solid-Liquid vs. Subcritical Water Extraction Methods
Filipe Fernandes, Cristina Delerue‐Matos, Clara Grosso
(2025), pp. 23-23
Open Access
Valorization of spent coffee ground through the development of alginate-based composite antioxidant films: physicochemical properties and release kinetics
Angela Borriello, Nicoletta A. Miele, Stefania Volpe, et al.
Applied Food Research (2025), pp. 100778-100778
Open Access
Recovering bioactive compounds and antioxidant capacity of medium roasted spent coffee grounds through varied hydrothermal brewing cycles
Nur Maiyah, Soraya Kerdpiboon, Suriyan Supapvanich, et al.
Journal of Agriculture and Food Research (2025) Vol. 20, pp. 101789-101789
Closed Access
Integrating IoT and Circular Economy in Textile Supply Chains: A Closed-Loop Model for Sustainable Production Using Recycled PET and Spent Coffee Grounds
Fabio De Felice, Mizna Rehman, Antonella Petrillo, et al.
Journal of Cleaner Production (2025), pp. 145277-145277
Closed Access
Microencapsulation of Spent Coffee Extract Within Saccharomyces cerevisiae Cells via Spray Drying and Evaluation of Its In Vitro Bioaccessibility
Isabel H. Chacón-Figueroa, Ramón Francisco Dórame‐Miranda, Guadalupe Amanda López‐Ahumada, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 1053-1053
Open Access
Untreated spent coffee grounds as an optimal feedstock for enhanced bioethanol production via simultaneous saccharification and fermentation
Slimane Choubane, Omar Khelil, Meriem Fethia Meliani, et al.
Biofuels Bioproducts and Biorefining (2025)
Closed Access
Closing the loop: technological innovations in food waste valorisation for global sustainability
Sunny Dhiman, Babita Thakur, Sukhminderjit Kaur, et al.
Discover Sustainability (2025) Vol. 6, Iss. 1
Open Access
A review on the potential value-added applications of extracted protein and lipids from green coffee beans
Paolo Joshua Olango, Ronie Lusares, Camila Flor J. Yagonia
Multidisciplinary Reviews (2025) Vol. 8, Iss. 8, pp. 2025241-2025241
Closed Access
The Use of Carbon Dioxide as a Green Approach to Recover Bioactive Compounds from Spent Coffee Grounds
Raffaele Romano, Lucia De Luca, Giulia Basile, et al.
Foods (2023) Vol. 12, Iss. 10, pp. 1958-1958
Open Access | Times Cited: 9
Exploring the potential of phenolic compounds from the coffee pulp in preventing cellular oxidative stress after in vitro digestion
Silvia Cañas, Miguel Rebollo‐Hernanz, María Martín-Trueba, et al.
Food Research International (2023) Vol. 172, pp. 113116-113116
Open Access | Times Cited: 9
Biochelates from Spent Coffee Grounds Increases Iron Levels in Dutch Cucumbers but Affects Their Antioxidant Capacity
Beatriz Navajas-Porras, Ana Cervera‐Mata, Alejandro Fernández‐Arteaga, et al.
Antioxidants (2024) Vol. 13, Iss. 4, pp. 465-465
Open Access | Times Cited: 3
Exploring Agro-Industrial By-Products: Phenolic Content, Antioxidant Capacity, and Phytochemical Profiling via FI-ESI-FTICR-MS Untargeted Analysis
Itzel Yoali Hernández‐Montesinos, David Fernando Carreón‐Delgado, Oxana Lazo-Zamalloa, et al.
Antioxidants (2024) Vol. 13, Iss. 8, pp. 925-925
Open Access | Times Cited: 3
From Agroindustrial Waste to Nutraceuticals: Potential of Mango Seed for Sustainable Product Development
Eliseo Cárdenas-Hernández, Cristián Torres‐León, Mónica González, et al.
Trends in Food Science & Technology (2024), pp. 104754-104754
Closed Access | Times Cited: 3
Quality Properties of Bakery Products and Pasta Containing Spent Coffee Grounds (SCGs): A Review
Mitra Ahanchi, Elizabeth Christie Sugianto, A S Y Chau, et al.
Foods (2024) Vol. 13, Iss. 22, pp. 3576-3576
Open Access | Times Cited: 3
Brewer’s Spent Grain, Coffee Grounds, Burdock, and Willow–Four Examples of Biowaste and Biomass Valorization through Advanced Green Extraction Technologies
Massimiliano Errico, José P. Coelho, Roumiana P. Stateva, et al.
Foods (2023) Vol. 12, Iss. 6, pp. 1295-1295
Open Access | Times Cited: 7
Microbial metabolism of caffeine and potential applications in bioremediation
Meredith B. Mock, Ryan M. Summers
Journal of Applied Microbiology (2024) Vol. 135, Iss. 4
Open Access | Times Cited: 2
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