## 3 Results  
A total of 7306 scientific publications related to green extraction were identified, of which only 72 specifically addressed coffee or its by-products. Among the total publications, 77% were original research articles, 18% were review papers, and the remainder were distributed across other document types. Figure 1 illustrates the distribution of publications by year and by country, organized both by the number of publications and the number of citations. Additionally, the figure highlights significant events such as the implementation of the Sustainable Development Goals (SDGs) and the COVID-19 pandemic. A comparison of WOS categories reveals that the most represented fields are Food Science and Technology (20.3%), Multidisciplinary Chemistry (12%), Chemical Engineering (7.5%), Sustainable and Green Science and Technology (6.8%), and Analytical Chemistry (5.3%). Additionally, the categories of Agricultural Engineering, Environmental Science, Biotechnology, Applied Microbiology, Biochemistry, Molecular Biology, and Applied Chemistry each account for approximately 4%. The publications are distributed across 52 different journals, with a significant proportion (26.4%) appearing in five primary journals: _Foods, Industrial Crops and Products, Sustainable Chemistry and Pharmacy, Journal of Food Measurement and Characterization_, and _Molecules_. However, the journals with the highest citation counts are _Food and Bioproducts Processing_ (255 citations), _Trends in Food Science & Technology_ (230 citations), _TRAC-Trends in Analytical Chemistry_ (174 citations), _Waste Management_ (174 citations), and _Molecules_ (126 citations). Regarding publishers, Elsevier leads with a contribution of 47.2%, followedby MDPI (15.3%), and Springer Nature (9.7%). The total citation count for all articles is 2068, with an average of 28.7 citations per article. A collaborative network analysis identified key universities and research institutions contributing to this field. Notable connections were observed among institutions such as the University of Cagliari, the Polytechnic Institute of Lisbon, the Bulgarian Academy of Sciences, and the University of Southern Denmark. A temporal analysis (Figure 2) highlights that some of the earliest institutions to adopt an ecological approach to coffee product valorization include the Teagasc Food Research Center and the Federal University of Sao Carlos. In contrast, institutions such as the Autonomous University of Aguascalientes, Lorraine University, and the University Kebangsaan Malaysia have emerged as recent contributors to this field. Additionally, the CSIR-Central Food Technological Research Institute and the University of Minho stand out as two of the most significant research institutions in this area. Figure 1: Evolution of scientific publications by year and country according to the number of citations and the number of publications. Figure 2: A temporal analysis of the most relevant institutions according to the number of citations. Based on this information, an exhaustive analysis of the most influential authors was conducted, considering both the number of publications and the number of citations (Table 1). The results indicate an absence of overlap between the authors who publish the most in the area and those who receive the highest number of citations. Furthermore, the analysis reveals the absence of any author who has published a substantial number of papers; in this regard, [PERSON] [PERSON], can be identified as the researcher with the most publications. A gender analysis of the 40 most cited authors revealed that 63% were male and 37% were female. A co-occurrence and cluster analysis of the keywords was conducted (Figure 3). The orange cluster comprises terms such as \"phenolic compounds\", \"spent coffee grounds\", \"bioactive compounds\", \"green extraction\", or \"supercritical-fluid extraction\", which are related. The purple cluster comprises terms such \"antioxidant activity\", \"polyphenols\", \"optimization\", \"chlorogenic acid\", or \"caffeine\".