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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:

Changes in bioactive compounds during fermentation of cocoa (Theobroma cacao) harvested in Amazonas-Peru
Denny Cortez, Luz Quispe-Sánchez, Marilu Mestanza, et al.
Current Research in Food Science (2023) Vol. 6, pp. 100494-100494
Open Access | Times Cited: 18

Showing 18 citing articles:

Innovation in Cocoa Fermentation: Evidence from Patent Documents and Scientific Articles
Luciana Lordêlo Nascimento, Marizânia Sena Pereira, Lorena Santos de Almeida, et al.
Fermentation (2024) Vol. 10, Iss. 5, pp. 251-251
Open Access | Times Cited: 6
Changes in the antioxidant and anti-inflammatory activities of Rosa rugosa ‘Mohong’ during fermentation
Merhaba Abla, Yueyue Cai, Lu Gao, et al.
Heliyon (2024) Vol. 10, Iss. 5, pp. e25982-e25982
Open Access | Times Cited: 4
Impact of post-harvest processing and roasting conditions on the physicochemical properties, phenolic compounds, and antioxidant capacity of cocoa beans from the Brazilian Amazon
Giulia Victória Silva Lima, Cleidiane Gonçalves e Gonçalves, Anne Suellen Oliveira Pinto, et al.
LWT (2024) Vol. 210, pp. 116825-116825
Open Access | Times Cited: 4
Metabolomic insights into flavour precursor dynamics during fermentation of cacao beans cultivated in diverse climatic production zones in Colombia
Sandra Llano, Andrés Zorro-González, Margareth Santander, et al.
Food Research International (2025) Vol. 205, pp. 115978-115978
Closed Access
Impact of fermentation and drying on the bioactive compounds and physicochemical properties of four cocoa genotypes in Northwestern Peru
Luz Quispe-Sánchez, Ives Yoplac, Manuel Alejandro Ix-Balam, et al.
Journal of Agriculture and Food Research (2025), pp. 101851-101851
Open Access
The Impact of Controlled Fermentation Temperature on Chemical Composition and Sensory Properties of Cacao
Ana María Calvo Salamanca, Andrea C. Montenegro, Diana Marcela Monroy Cárdenas, et al.
Foods (2025) Vol. 14, Iss. 9, pp. 1441-1441
Open Access
Phenolic compounds, organic acids, methylxanthines and soluble sugars profiles in cocoa placenta
Kouadio Alfred GOUDE, Koffi Honoré KOUAME, Oscar Jaurès Gbotognon, et al.
Food systems (2025) Vol. 8, Iss. 1, pp. 42-48
Open Access
Authentication of Cocoa Products Based on Profiling and Fingerprinting Approaches: Assessment of Geographical, Varietal, Agricultural and Processing Features
Sònia Sentellas, Javier Saurina
Foods (2023) Vol. 12, Iss. 16, pp. 3120-3120
Open Access | Times Cited: 9
Exploring chemical properties of essential oils from citrus peels using green solvent
Katheryn L. Vasquez-Gomez, Diner Mori-Mestanza, Aline Camila Caetano, et al.
Heliyon (2024) Vol. 10, Iss. 21, pp. e40088-e40088
Open Access | Times Cited: 3
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: 2
Metabolic profile of fatty acids, phenolic compounds, and methylxanthines of cocoa kernels (Theobroma cacao L.) from different cultivars produced in cabruca and full sun farming systems
Hélia de Barros Kobi, Raphael Bragança Alves Fernandes, Davi Salgado de Senna, et al.
Food Research International (2024) Vol. 197, pp. 115198-115198
Closed Access | Times Cited: 2
Dynamics of potential antihypertensive and antidiabetogenic activities during artisanal fermentation of three varieties of Mexican cocoa beans (Theobroma cacao L.)
Leydy A. Domínguez‐Pérez, Lilia M. Beltrán‐Barrientos, María J. Torres‐Llanez, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 4, pp. 2751-2762
Closed Access | Times Cited: 1
Experimental Prototype of Electromagnetic Emissions for Biotechnological Research: Monitoring Cocoa Bean Fermentation Parameters
Tania María Guzmán-Armenteros, Jenny Ruales, José Villacís‐Chiriboga, et al.
Foods (2023) Vol. 12, Iss. 13, pp. 2539-2539
Open Access | Times Cited: 3
Design and characterization of a solid-state fermented cacao pods and husk-based functional ingredient to potentially modulate circadian rhythm-associated proteins
Dafne Velásquez-Jiménez, Iván Luzardo‐Ocampo, Marcela Gaytán‐Martínez, et al.
Food Bioscience (2023) Vol. 56, pp. 103199-103199
Closed Access | Times Cited: 3
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
Impact of Post-Harvest Processing and Roasting Conditions on the Physicochemical Properties, Phenolic Compounds, and Antioxidant Capacity of Cocoa Beans from the Brazilian Amazon
Giulia Victória Silva Lima, Cláudio Ubiratan Gonçalves, Anne Suellen Oliveira Pinto, et al.
(2024)
Closed Access
Oxalates: Dietary Oxalates and Kidney Inflammation: A Literature Review.
Tammera Karr, Leena S Guptha, Kathleen Bell, et al.
PubMed (2024) Vol. 23, Iss. 2, pp. 36-44
Closed Access
Effect of fermentation parameters on the antioxidant activity of Ecuadorian cocoa (<i>Theobroma cacao</i> L.)
Orbe Chamorro Mayra, Luis Armando Manosalvas-Quiroz, Nicolás Pinto Mosquera, et al.
AIMS Agriculture and Food (2024) Vol. 9, Iss. 3, pp. 872-886
Open Access
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