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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:

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

Showing 1-25 of 31 citing articles:

Effects of thermal processing on transformation of polyphenols and flavor quality
Zongde Jiang, Zisheng Han, Mengting Zhu, et al.
Current Opinion in Food Science (2023) Vol. 51, pp. 101014-101014
Closed Access | Times Cited: 44
Industrial food quality and consumer choice: Artificial intelligence-based tools in the chemistry of sensory notes in comfort foods (coffee, cocoa and tea)
Eloisa Bagnulo, Giulia Strocchi, Carlo Bicchi, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104415-104415
Open Access | Times Cited: 13
Coffee, tea, and cocoa in obesity prevention: Mechanisms of action and future prospects
Qian Wang, Guilin Hu, Ming‐Hua Qiu, et al.
Current Research in Food Science (2024) Vol. 8, pp. 100741-100741
Open Access | Times Cited: 7
An in-depth multiphasic analysis of the chocolate production chain, from bean to bar, demonstrates the superiority of Saccharomyces cerevisiae over Hanseniaspora opuntiae as functional starter culture during cocoa fermentation
Cristian Díaz-Muñoz, Dario Van de Voorde, Emmy Tuenter, et al.
Food Microbiology (2022) Vol. 109, pp. 104115-104115
Open Access | Times Cited: 27
Optimizing consumer acceptability of 100% chocolate through roasting treatments and effects on bitterness and other important sensory characteristics
Alan P. McClure, Helene Hopfer, Ingolf U. Grün
Current Research in Food Science (2022) Vol. 5, pp. 167-174
Open Access | Times Cited: 26
Key Aromatic Volatile Compounds from Roasted Cocoa Beans, Cocoa Liquor, and Chocolate
Orlando Meneses Quelal, David Pilamunga Hurtado, Andrés Arroyo Benavides, et al.
Fermentation (2023) Vol. 9, Iss. 2, pp. 166-166
Open Access | Times Cited: 14
Omics approaches to understand cocoa processing and chocolate flavor development: A review
Fabio Herrera‐Rocha, Miguel Fernández-Niño, Mónica P. Cala, et al.
Food Research International (2023) Vol. 165, pp. 112555-112555
Closed Access | Times Cited: 12
Functional foods
Αλέξανδρος Τσούπρας, Ioannis Zabetakis, Ronan Lordan
Elsevier eBooks (2023), pp. 367-377
Closed Access | Times Cited: 11
Effect of gamma irradiation on the nutritional composition, phenolic compounds and fatty acids profiles in raw cocoa (Theobroma cacao L.) beans
Demet Apaydın
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 7, pp. 5297-5305
Closed Access | Times Cited: 4
Odor and taste characteristics, transduction mechanism, and perceptual interaction in fermented foods: a review
Yingying Hu, Iftikhar Hussain Badar, Lang Zhang, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-19
Closed Access | Times Cited: 4
Optimization of Smoked Barbecue Beef Taste Profiles Using Liquid Smoking, Electronic Tongue Analysis, and Machine Learning
Xing Xin, Qingmian Chen, Jie Zhou, et al.
(2025)
Closed Access
Impact of alkalization conditions on the phytochemical content of cocoa powder and the aroma of cocoa drinks
Eleni Sioriki, Valérie Lemarcq, Fauzan Alhakim, et al.
LWT (2021) Vol. 145, pp. 111181-111181
Open Access | Times Cited: 25
The effect of cocoa alkalization on the non-volatile and volatile mood-enhancing compounds
Eleni Sioriki, Emmy Tuenter, Davy Van de Walle, et al.
Food Chemistry (2022) Vol. 381, pp. 132082-132082
Open Access | Times Cited: 18
Bioactive and flavor compounds in cocoa liquor and their traceability over the major steps of cocoa post-harvesting processes
Fabio Herrera‐Rocha, Ana M. León-Inga, Jenny Lorena Aguirre Mejía, et al.
Food Chemistry (2023) Vol. 435, pp. 137529-137529
Closed Access | Times Cited: 10
Flavor diversification of dark chocolate produced through microwave roasting of cocoa beans
Valérie Lemarcq, Viena Monterde, Emmy Tuenter, et al.
LWT (2022) Vol. 159, pp. 113198-113198
Open Access | Times Cited: 14
Influence of the Cocoa Bean Variety on the Flavor Compound Composition of Dark Chocolates
Lisa Ullrich, Bettina Casty, Amandine André, et al.
ACS Food Science & Technology (2023) Vol. 3, Iss. 3, pp. 470-477
Closed Access | Times Cited: 7
Ruby chocolate: A study of its phytochemical composition and quantitative comparison with dark, milk and white chocolate
Emmy Tuenter, Maria Eleni Sakavitsi, Andrés Rivera-Mondragón, et al.
Food Chemistry (2020) Vol. 343, pp. 128446-128446
Open Access | Times Cited: 19
Assessing the flavor of cocoa liquor and chocolate through instrumental and sensory analysis: a critical review
Valérie Lemarcq, Davy Van de Walle, Viena Monterde, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 20, pp. 5523-5539
Open Access | Times Cited: 17
From the seed to the cocoa liquor: Traceability of bioactive compounds during the postharvest process of cocoa in Amazonas-Peru
Denny Cortez, Mayté Flores, Lloisy Calampa, et al.
Microchemical Journal (2024) Vol. 201, pp. 110607-110607
Open Access | Times Cited: 2
Impact of Water on Odor-Active Compounds in Fermented and Dried Cocoa Beans and Chocolates Made thereof
Lisa Ullrich, Silva D. Neiens, Tilo Hühn, et al.
Journal of Agricultural and Food Chemistry (2021) Vol. 69, Iss. 30, pp. 8504-8510
Closed Access | Times Cited: 14
Comparison of the Effects of Conching Parameters on the Contents of Three Dominant Flavan3-ols, Rheological Properties and Sensory Quality in Chocolate Milk Mass Based on Liquor from Unroasted Cocoa Beans
Bogumiła Urbańska, Hanna Kowalska, Karolina Szulc, et al.
Molecules (2021) Vol. 26, Iss. 9, pp. 2502-2502
Open Access | Times Cited: 13
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.
Food Chemistry (2023) Vol. 433, pp. 137321-137321
Closed Access | Times Cited: 5
Frying dough with yellow mealworm oil: Aroma profile and consumer perception at a central location test and at home
Daylan A. Tzompa‐Sosa, Paul Provijn, Xavier Gellynck, et al.
Journal of Food Science (2022) Vol. 88, Iss. S1
Closed Access | Times Cited: 7
New Characteristics in the Fermentation Process of Cocoa (Theobroma cacao L.) “Super Árbol” in La Joya de los Sachas, Ecuador
Maritza Sánchez-Capa, Samuel Viteri-Sanchez, Remigio A. Burbano-Cachiguango, et al.
Sustainability (2022) Vol. 14, Iss. 13, pp. 7564-7564
Open Access | Times Cited: 5
Chemical Characterization of Quality-Related Compounds in Cocoa Matrices: An Overview of Analytical Methods Applied for Their Analysis
Lili Dahiana Becerra, Y. Ruíz, Jader Rodríguez Cortina, et al.
Critical Reviews in Analytical Chemistry (2021) Vol. 53, Iss. 3, pp. 689-717
Closed Access | Times Cited: 6
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