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:
Roasting-induced changes in cocoa beans with respect to the mood pyramid
Valérie Lemarcq, Emmy Tuenter, А М Бондаренко, et al.
Food Chemistry (2020) Vol. 332, pp. 127467-127467
Open Access | Times Cited: 31
Valérie Lemarcq, Emmy Tuenter, А М Бондаренко, et al.
Food Chemistry (2020) Vol. 332, pp. 127467-127467
Open Access | Times Cited: 31
Showing 26-50 of 31 citing articles:
Influence of convection and microwave roasting on roasting degree, microstructure and aroma profile of cocoa beans
Valérie Lemarcq, Eleni Sioriki, Davy Van de Walle, et al.
European Food Research and Technology (2022) Vol. 248, Iss. 9, pp. 2383-2392
Closed Access | Times Cited: 3
Valérie Lemarcq, Eleni Sioriki, Davy Van de Walle, et al.
European Food Research and Technology (2022) Vol. 248, Iss. 9, pp. 2383-2392
Closed Access | Times Cited: 3
Antioxidant Content of Tisane of Cocoa Bean Shells as Affected by Roasting Temperatures
Gumelar, Hendy Firmanto, Mochamad Nurcholis
Pelita Perkebunan (a Coffee and Cocoa Research Journal) (2022) Vol. 38, Iss. 3, pp. 200-210
Open Access | Times Cited: 3
Gumelar, Hendy Firmanto, Mochamad Nurcholis
Pelita Perkebunan (a Coffee and Cocoa Research Journal) (2022) Vol. 38, Iss. 3, pp. 200-210
Open Access | Times Cited: 3
Fate of flavonoids and theobromine in cocoa beans during roasting: Effect of time and temperature
Ditte B. Hermund, Louise Kirstein Larsen, Sara Riegels Trangbæk, et al.
Journal of the American Oil Chemists Society (2024)
Open Access
Ditte B. Hermund, Louise Kirstein Larsen, Sara Riegels Trangbæk, et al.
Journal of the American Oil Chemists Society (2024)
Open Access
Roasted and Unroasted Cocoa Nibs: Bioactive Compounds Analysis and Application in Cereal Bars
Mariane Sampaio da Silveira de Souza, Larissa Lorrane Rodrigues Borges, Hélia de Barros Kobi, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3510-3510
Open Access
Mariane Sampaio da Silveira de Souza, Larissa Lorrane Rodrigues Borges, Hélia de Barros Kobi, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3510-3510
Open Access
State-of-the-Art Chocolate Manufacture
Marcela Hernández-Ortega, Carla Patricia Plazola‐Jacinto, Lourdes Valadez-Carmona
Springer eBooks (2022), pp. 1-39
Closed Access | Times Cited: 1
Marcela Hernández-Ortega, Carla Patricia Plazola‐Jacinto, Lourdes Valadez-Carmona
Springer eBooks (2022), pp. 1-39
Closed Access | Times Cited: 1
Continuous Quality Improvement by Statistical Process Control Implementation in Cocoa Agroindustry
Sucipto Sucipto, I Ariani, S Wulandari
IOP Conference Series Earth and Environmental Science (2022) Vol. 1024, Iss. 1, pp. 012073-012073
Open Access | Times Cited: 1
Sucipto Sucipto, I Ariani, S Wulandari
IOP Conference Series Earth and Environmental Science (2022) Vol. 1024, Iss. 1, pp. 012073-012073
Open Access | Times Cited: 1
From Controlled Transformed Cocoa Beans to Chocolate: Bioactive Properties, Metabolomic Profile, and in Vitro Bioaccessibility
Lili Dahiana Becerra, María Ximena Quintanilla‐Carvajal, Sebastián Escobar, et al.
(2023)
Closed Access
Lili Dahiana Becerra, María Ximena Quintanilla‐Carvajal, Sebastián Escobar, et al.
(2023)
Closed Access
