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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:

Cocoa Bean Shell—A By-Product with Nutritional Properties and Biofunctional Potential
Olga Rojo-Poveda, Letricia Barbosa‐Pereira, Giuseppe Zeppa, et al.
Nutrients (2020) Vol. 12, Iss. 4, pp. 1123-1123
Open Access | Times Cited: 165

Showing 26-50 of 165 citing articles:

Spray Drying as a Method of Choice for Obtaining High Quality Products from Food Wastes– A Review
Marija Banožić, Jelena Vladić, Ines Banjari, et al.
Food Reviews International (2021) Vol. 39, Iss. 4, pp. 1953-1985
Closed Access | Times Cited: 27
Vasoactive Properties of a Cocoa Shell Extract: Mechanism of Action and Effect on Endothelial Dysfunction in Aged Rats
Pilar Rodríguez‐Rodríguez, Kendal Ragusky, Sophida Phuthong, et al.
Antioxidants (2022) Vol. 11, Iss. 2, pp. 429-429
Open Access | Times Cited: 20
UHPLC–MS Characterization, and Antioxidant and Nutritional Analysis of Cocoa Waste Flours from the Peruvian Amazon
Gabriel Vargas-Arana, Claudia Merino-Zegarra, Miguel Tang, et al.
Antioxidants (2022) Vol. 11, Iss. 3, pp. 595-595
Open Access | Times Cited: 20
Cocoa bean shells: a review into the chemical profile, the bioactivity and the biotransformation to enhance their potential applications in foods
Amalie Younes, Mingqin Li, Salwa Karboune
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 28, pp. 9111-9135
Closed Access | Times Cited: 19
Proximate Composition and Bioactive Compounds of Cocoa Bean Shells as a By-Product from Cocoa Industries in Indonesia
Mohamad Djali, Kimberly Santasa, Rossi Indiarto, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3316-3316
Open Access | Times Cited: 11
From byproducts to bioresources: cocoa shell solid-state fermentation lipase as a low-cost esterification catalyst
Tatielle Pereira Silva, Sabryna Couto Araújo, Eliézer Luz do Espírito Santo, et al.
Biomass Conversion and Biorefinery (2024)
Closed Access | Times Cited: 4
Theobroma spp.: A review of it's chemical and innovation potential for the food industry
Josiana Moreira Mar, Edson Queiroz da Fonseca Júnior, Renilto Frota Corrêa, et al.
Food Chemistry Advances (2024) Vol. 4, pp. 100683-100683
Open Access | Times Cited: 4
Extraction of Biomolecules from Coffee and Cocoa Agroindustry Byproducts Using Alternative Solvents
José Pedro Zanetti Prado, Rodrigo Corrêa Basso, Christianne Elisabete da Costa Rodrigues
Foods (2025) Vol. 14, Iss. 3, pp. 342-342
Open Access
Sustainable farming practices: nurturing the future of functional foods
Anka Trajkovska Petkoska, Biljana Trajkovska, Hyrije Koraqi, et al.
Elsevier eBooks (2025), pp. 423-448
Closed Access
Former food and cocoa bean shells in early-lactating cows on a herbage-based diet: effects on ruminal fermentation and blood metabolites
Anna-Maria Reiche, Marco Tretola, L. Eggerschwiler, et al.
animal (2025), pp. 101477-101477
Open Access
Untargeted Metabolomics and Chemometrics Elucidate Dynamic Plasma Profile Changes Induced by Cocoa Shell in Female Rats
David Ramiro‐Cortijo, Miguel Rebollo‐Hernanz, Pilar Rodríguez‐Rodríguez, et al.
Nutrients (2025) Vol. 17, Iss. 5, pp. 885-885
Open Access
Comparative evaluation of the physicochemical properties and prebiotic potential of cocoa (Theobroma cacao L.) bean shell and commercial cocoa powders with varying degrees of alkalization
Aiza B. Umali, Argel A. Largado, John Joseph C. Menia, et al.
Discover Food (2025) Vol. 5, Iss. 1
Open Access
Exploration of Cosmetic Bioactive Compounds from Cocoa Bean Shell Using Polyol-Based Microwave-Assisted Extraction: Cytotoxicity, Anti-Tyrosinase, and Anti-Melanogenesis Properties
Sasakorn Pattanakitjaroenchai, Puthita Pitsawong, Nuntawat Khat‐udomkiri
Current Research in Green and Sustainable Chemistry (2025), pp. 100454-100454
Open Access
Sustainable cocoa biowaste-based carboxymethyl cellulose/chitosan sponges for wastewater treatment applications
Mohamed Gouda, Manal F. Abou Taleb
International Journal of Biological Macromolecules (2025), pp. 142927-142927
Closed Access
Review: Nutritional, safety, and environmental aspects of former foodstuff products in ruminant feeding
Marco Tretola, Peng Lin, Julia Eichinger, et al.
animal (2025), pp. 101512-101512
Open Access
Phenolics and alkaloids of raw cocoa nibs and husk: The role of soluble and insoluble-bound antioxidants
Natália Vicente de Rezende Mudenuti, Adriano Costa de Camargo, Severino Matias de Alencar, et al.
Food Bioscience (2021) Vol. 42, pp. 101085-101085
Closed Access | Times Cited: 25
Towards sustainable agroforestry management: Harnessing the nutritional soil value through cocoa mix waste
James S. Kaba, Fred A. Yamoah, Adolf Acquaye
Waste Management (2021) Vol. 124, pp. 264-272
Open Access | Times Cited: 24
Exploring cocoa pod husks as a potential substrate for citric acid production by solid-state fermentation using Aspergillus niger mutant strain
Priscilla Zwiercheczewski de Oliveira, Luciana Porto de Souza Vandenberghe, Cristine Rodrigues, et al.
Process Biochemistry (2021) Vol. 113, pp. 107-112
Closed Access | Times Cited: 24
Cocoa Bean Shell as Promising Feedstock for the Production of Poly(3-hydroxybutyrate) (PHB)
Marta Sánchez, Amanda Laca, Adriana Laca, et al.
Applied Sciences (2023) Vol. 13, Iss. 2, pp. 975-975
Open Access | Times Cited: 10
Production of Cookies Enriched with Bioactive Compounds through the Partial Replacement of Wheat Flour by Cocoa Bean Shells
Ingrid D. Soares, Marcela Eduarda Marchi Cirilo, Isabela Gayola Junqueira, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 436-436
Open Access | Times Cited: 10
Valorization of Ghanaian cocoa processing residues as extractives for value-added functional food and animal feed additives – A review
Alfred Elikem Kwami Afedzi, Frederick Obeng-Boateng, Margaret Saka Aduama‐Larbi, et al.
Biocatalysis and Agricultural Biotechnology (2023) Vol. 52, pp. 102835-102835
Closed Access | Times Cited: 10
Optimizing vacuum drying process of polyphenols, flavanols and DPPH radical scavenging assay in pod husk and bean shell cocoa
Fernando Ramos-Escudero, Sandra Casimiro-Gonzales, María de la Luz Cádiz‐Gurrea, et al.
Scientific Reports (2023) Vol. 13, Iss. 1
Open Access | Times Cited: 9
Cocoa byproduct inclusion in dairy sheep diet: Effects on sensory, volatile, and antioxidant properties of cheese
Margherita Caccamo, Giuseppe Luciano, Teresa Rapisarda, et al.
Journal of Dairy Science (2024) Vol. 107, Iss. 9, pp. 6460-6473
Open Access | Times Cited: 3
Hydrothermal Hydrolysis of Cocoa Bean Shell to Obtain Bioactive Compounds
Marta Sánchez, Tamara Bernal, Amanda Laca, et al.
Processes (2024) Vol. 12, Iss. 5, pp. 956-956
Open Access | Times Cited: 3
Cocoa By-Products: A Comprehensive review on potential uses, waste management, and emerging green technologies for cocoa pod husk utilization
Satria Bhirawa Anoraga, Rosnah Shamsudin, Muhammad Hazwan Hamzah, et al.
Heliyon (2024) Vol. 10, Iss. 16, pp. e35537-e35537
Open Access | Times Cited: 3

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