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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:

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

Showing 19 citing articles:

Functional chocolate: exploring advances in production and health benefits
Sümeyye Sarıtaş, Hatice Duman, Burcu Pekdemir, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 8, pp. 5303-5325
Open Access | Times Cited: 9
Correlation between color parameters and bioactive compound content during cocoa seed transformation under controlled process conditions
Lili Dahiana Becerra, María Ximena Quintanilla‐Carvajal, Sebastián Escobar, et al.
Food Bioscience (2023) Vol. 53, pp. 102526-102526
Open Access | Times Cited: 22
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
Rheological and Pipe Flow Properties of Chocolate Masses at Different Temperatures
Vojtěch Kumbár, Veronika Kouřilová, Renáta Dufková, et al.
Foods (2021) Vol. 10, Iss. 11, pp. 2519-2519
Open Access | Times Cited: 27
The Health Impact of Cocoa from Cultivation to the Formation of Biogenic Amines: An Updated Review
Antonello Paparella, Maria Schirone, Clemencia Chaves‐López
Foods (2025) Vol. 14, Iss. 2, pp. 255-255
Open Access
Multiscale workflow for the profiling and identification of urinary food bioactives metabolites Part I: Optimizing urine extraction
Evangelos Kalampokis, Θεοδώρα Νίκου, Stavros Beteinakis, et al.
Analytica Chimica Acta (2025), pp. 343947-343947
Closed Access
Sensory and texture profiling of coated-cereal bar enriched with essential oil as natural flavors
Ersy Ervina, Gabriella Renata, Andreas Romulo
IOP Conference Series Earth and Environmental Science (2025) Vol. 1482, Iss. 1, pp. 012028-012028
Open Access
Development of composite meat chocolate fortified with calcium and plant extracts
Manpreet Kaur, Sunil Kumar, Zuhaib F. Bhat, et al.
Food Bioscience (2021) Vol. 42, pp. 101082-101082
Open Access | Times Cited: 25
FoodOmicsGR_RI: A Consortium for Comprehensive Molecular Characterisation of Food Products
Georgios Theodoridis, Alexandros Pechlivanis, Νikolaos S. Τhomaidis, et al.
Metabolites (2021) Vol. 11, Iss. 2, pp. 74-74
Open Access | Times Cited: 21
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: 7
Effects of whey proteins and erythritol combination on the physical and quality characteristics of untempered, high-protein white chocolates without the saccharose addition
Maciej Nastaj, Bartosz Sołowiej, Konrad Terpiłowski, et al.
International Dairy Journal (2024) Vol. 157, pp. 106007-106007
Open Access | Times Cited: 2
Use of molecular networking to identify 2,5-diketopiperazines in chocolates as potential markers of bean variety
Amandine André, Bettina Casty, Lisa Ullrich, et al.
Heliyon (2022) Vol. 8, Iss. 9, pp. e10770-e10770
Open Access | Times Cited: 8
Exploring the rosmarinic acid profile of dark chocolate fortified with freeze-dried lemon balm extract using conventional and non-conventional extraction techniques
Beatrix Sik, Erika Lakatos, Viktória Kapcsándi, et al.
LWT (2021) Vol. 147, pp. 111520-111520
Closed Access | Times Cited: 11
Shades of Fine Dark Chocolate Colors: Polyphenol Metabolomics and Molecular Networking to Enlighten the Brown from the Black
Aécio Luís de Sousa Dias, Julie-Anne Fenger, Emmanuelle Meudec, et al.
Metabolites (2023) Vol. 13, Iss. 5, pp. 667-667
Open Access | Times Cited: 4
Acoustic properties and low strain rate behavior of different types of chocolate
Šárka Nedomová, Jan Trnka, Veronika Kouřilová, et al.
International Journal of Food Properties (2023) Vol. 26, Iss. 1, pp. 842-854
Open Access | Times Cited: 3
A Survey on Potentially Beneficial and Hazardous Bioactive Compounds in Cocoa Powder Samples Sourced from the European Market
Luigi Esposito, Matteo Perillo, Carla Di Mattia, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2457-2457
Open Access
Cocoa bean metabolomics reveals polyphenols as potential markers relating to fine dark chocolate color shades
Aécio Luís de Sousa Dias, Emmanuelle Meudec, Arnaud Verbaere, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access
Rheological, Thermal, and Textural Characteristics of White, Milk, Dark, and Ruby Chocolate
Danica Zarić, Marica Rakin, Maja Lj. Bulatović, et al.
Processes (2024) Vol. 12, Iss. 12, pp. 2810-2810
Open Access
Acidification of Cocoa Nibs using Malic Acid to Modify the Color While Preserving the Bioactive Compounds.
Noor Ariefandie Febrianto, Trisnaningtyas Novella Ramadhani, Rachma Taufiq Utami
Pelita Perkebunan (a Coffee and Cocoa Research Journal) (2024) Vol. 40, Iss. 3, pp. 264-274
Open Access
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