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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:

From Cocoa to Chocolate: Effect of Processing on Flavanols and Methylxanthines and Their Mechanisms of Action
Luis Goya, John Edem Kongor, Sonia de Pascual‐Teresa
International Journal of Molecular Sciences (2022) Vol. 23, Iss. 22, pp. 14365-14365
Open Access | Times Cited: 44

Showing 26-50 of 44 citing articles:

Flavor precursor formation of non-fermented forastero cocoa beans after flavourzyme® and glucose treatment
Kika Al Tamimi, Chusnul Hidayat, Tyas Utami, et al.
LWT (2023) Vol. 184, pp. 114910-114910
Open Access | Times Cited: 4
Investigating the effect of red beetroot powder concentration and processing time on the bioactive compounds composition and antioxidant capacity of beetroot dark chocolate
John Edem Kongor, Sonia de Pascual‐Teresa, Margaret Owusu, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 1, pp. 184-195
Closed Access | Times Cited: 4
Factors affecting consumer perception and acceptability of chocolate beverages
Marta Palma‐Morales, Christina J. Birke Rune, Estela Castilla‐Ortega, et al.
LWT (2024) Vol. 201, pp. 116257-116257
Open Access | Times Cited: 1
ANÁLISE MICROBIOLÓGICA COMPARATIVA DAS FASES PRÉ E PÓS-PROCESSAMENTOS INDUSTRIAIS DE AMÊNDOAS DE CACAU
Carolina Souza Almeida Santos, Mariana Moreira Andrade
Revista Ibero-Americana de Humanidades, Ciências e Educação (2024) Vol. 10, Iss. 5, pp. 6060-6074
Open Access | Times Cited: 1
Fermentation and its effect on the physicochemical and sensory attributes of cocoa beans in the Colombian Amazon
Andrés González, Gustavo Adolfo Gutiérrez García, Paola Andrea Polanía-Hincapié, et al.
PLoS ONE (2024) Vol. 19, Iss. 10, pp. e0306680-e0306680
Open Access | Times Cited: 1
Changes in bioactive compounds present in beef burgers formulated with walnut oil gelled emulsion as a fat substitute during in vitro gastrointestinal digestion
Raquel Lucas‐González, Estrella Sayas‐Barberá, José M. Lorenzo, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 103, Iss. 13, pp. 6473-6482
Open Access | Times Cited: 3
The effect addition of palm oil and coconut oil on the proximate value of pendawa chocolate, North Sumatra
E S Harahap, S Addina, Elisa Julianti, et al.
IOP Conference Series Earth and Environmental Science (2023) Vol. 1230, Iss. 1, pp. 012164-012164
Open Access | Times Cited: 2
Cocoa Bean Shell Wastes for the Green Synthesis of Silver Nanoparticles with Antimicrobial Activity Against Foodborne Pathogens
Ingrid Alves Santos, Hanna Elísia Araújo de Barros, Danilo José Machado de Abreu, et al.
Food and Bioprocess Technology (2023) Vol. 17, Iss. 9, pp. 2842-2854
Closed Access | Times Cited: 2
Dietary Cocoa Flavanols Do Not Alter Brain Excitability in Young Healthy Adults
Raphaël Hamel, Rebecca Oyler, Evie Harms, et al.
Nutrients (2024) Vol. 16, Iss. 7, pp. 969-969
Open Access
Estudo Prospectivo sobre o Potencial Uso do Cacau no Setor de Cosméticos: análise das tendências atuais para PD&I
Rafael Miranda Carvalho dos Reis, Neila de Paula Pereira, Olivan da Silva Rabêlo
Cadernos de Prospecção (2024) Vol. 17, Iss. 2, pp. 639-653
Open Access
Fermentation and its effect on the physicochemical and sensory attributes of cocoa beans in the Colombian Amazon
Andrés González, Gustavo Adolfo Gutiérrez García, Paola Andrea Polanía-Hincapié, et al.
bioRxiv (Cold Spring Harbor Laboratory) (2024)
Open Access
The identification of yield components, genetic variability, and heritability to determine the superior cocoa trees in West Papua, Indonesia
Antonius Suparno, Moh. Arif Arbianto, Saraswati Prabawardani, et al.
Biodiversitas Journal of Biological Diversity (2024) Vol. 25, Iss. 6
Open Access
Exportaciones de cacao ecuatoriano y su incidencia en la producción durante el período 2008-2023
Daniela Mendoza, Odalys Cabrera, José Luis Rivera Velasco, et al.
Religación (2024) Vol. 9, Iss. 42, pp. e2401278-e2401278
Open Access
Exploring the Potential Advantages of Chocolate and Cocoa for Cardio and Cerebrovascular Health
Eman A. Abduljawad
Current Research in Nutrition and Food Science Journal (2024) Vol. 12, Iss. 3, pp. 1000-1017
Open Access
Coffee, Tea and Herbals, and Cocoa, Chocolate and Derived Products
Mair James, Christopher James, Matthew Dixon, et al.
Elsevier eBooks (2023), pp. 159-175
Closed Access | Times Cited: 1
Production of chocolate paste with malt filler
Alexander Pivovarov, Olena Kovaliova, Andrii Puhach, et al.
Science Technologies Innovation (2023), Iss. 3(27), pp. 80-95
Open Access | Times Cited: 1
Phytochemical and Bioactive Compounds of Cocoa Beans as Supplement Ingredient Affected by Drying Methods
Fitri Setiyoningrum, Gunawan Priadi, Fifi Afiati, et al.
International Journal on Advanced Science Engineering and Information Technology (2023) Vol. 13, Iss. 5, pp. 1756-1756
Open Access | Times Cited: 1
Editorial: Sustainable processing and preservation of underutilized indigenous foods
P. C. Ojimelukwe, Patricia Lappe-Oliveras, Didier Bazile
Frontiers in Sustainable Food Systems (2023) Vol. 7
Open Access
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
Día de muertos: ¿festividad o clase de química?
Israel Domínguez
Quimiofilia (2023) Vol. 2, Iss. 2, pp. 32-35
Open Access
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