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:
Linking cocoa quality attributes to its origin using geographical indications
Emily Fanning, Graham T. Eyres, Russell Frew, et al.
Food Control (2023) Vol. 151, pp. 109825-109825
Open Access | Times Cited: 15
Emily Fanning, Graham T. Eyres, Russell Frew, et al.
Food Control (2023) Vol. 151, pp. 109825-109825
Open Access | Times Cited: 15
Showing 15 citing articles:
Impact of agricultural product brands and agricultural industry agglomeration on agricultural carbon emissions
Sihui Zhang, Xiaowei Wen, Yong Sun, et al.
Journal of Environmental Management (2024) Vol. 369, pp. 122238-122238
Closed Access | Times Cited: 6
Sihui Zhang, Xiaowei Wen, Yong Sun, et al.
Journal of Environmental Management (2024) Vol. 369, pp. 122238-122238
Closed Access | Times Cited: 6
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
Antonello Paparella, Maria Schirone, Clemencia Chaves‐López
Foods (2025) Vol. 14, Iss. 2, pp. 255-255
Open Access
Exploring Brazilian Consumer’s Profile and Perceived Innovations Toward Sustainable Cues on Chocolate Front-Of-Package Labeling
Raquel Carvalho Machado Kamphorst, Kelly de Moraes, Paloma Cemin, et al.
Journal of Culinary Science & Technology (2025), pp. 1-18
Closed Access
Raquel Carvalho Machado Kamphorst, Kelly de Moraes, Paloma Cemin, et al.
Journal of Culinary Science & Technology (2025), pp. 1-18
Closed Access
Mid-infrared spectroscopy and machine learning as a complementary tool for sensory quality assessment of roasted cocoa-based products
Gentil A. Collazos-Escobar, Yeison Fernando Barrios‐Rodríguez, Andrés F. Bahamón-Monje, et al.
Infrared Physics & Technology (2024) Vol. 141, pp. 105482-105482
Open Access | Times Cited: 3
Gentil A. Collazos-Escobar, Yeison Fernando Barrios‐Rodríguez, Andrés F. Bahamón-Monje, et al.
Infrared Physics & Technology (2024) Vol. 141, pp. 105482-105482
Open Access | Times Cited: 3
Tripartite evolutionary game and simulation analysis of brand enhancement for geographical indications agri-food
Weixia Yang, Congli Xie, Lindong Ma
China Agricultural Economic Review (2024) Vol. 16, Iss. 2, pp. 340-367
Closed Access | Times Cited: 2
Weixia Yang, Congli Xie, Lindong Ma
China Agricultural Economic Review (2024) Vol. 16, Iss. 2, pp. 340-367
Closed Access | Times Cited: 2
Development of machine learning models using multi-source data for geographical traceability and content prediction of Eucommia ulmoides leaves
Yanying Zhang, Xinyan Zhu, Yuanzhong Wang
Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy (2024) Vol. 313, pp. 124136-124136
Closed Access | Times Cited: 2
Yanying Zhang, Xinyan Zhu, Yuanzhong Wang
Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy (2024) Vol. 313, pp. 124136-124136
Closed Access | Times Cited: 2
Study of volatile compounds and sensory profile of Brazilians’ cocoa liquors
Paloma Cemin, Stéphanie Reis Ribeiro, Fernanda de Candido de Oliveira, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 37, pp. 100967-100967
Closed Access | Times Cited: 2
Paloma Cemin, Stéphanie Reis Ribeiro, Fernanda de Candido de Oliveira, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 37, pp. 100967-100967
Closed Access | Times Cited: 2
Theobroma genus: Exploring the therapeutic potential of T. grandiflorum and T. bicolor in biomedicine
María Benlloch-Tinoco, Jose Manuel Nuñez Ramírez, Paola García, et al.
Food Bioscience (2024) Vol. 61, pp. 104755-104755
Open Access | Times Cited: 1
María Benlloch-Tinoco, Jose Manuel Nuñez Ramírez, Paola García, et al.
Food Bioscience (2024) Vol. 61, pp. 104755-104755
Open Access | Times Cited: 1
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
Giulia Victória Silva Lima, Cláudio Ubiratan Gonçalves, Anne Suellen Oliveira Pinto, et al.
(2024)
Closed Access
Exploring the Impact of Fermentation Time and Climate on Quality of Cocoa Bean-Derived Chocolate: Sensorial Profile and Volatilome Analysis
Sandra Llano, Fabrice Vaillant, Margareth Santander, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2614-2614
Open Access
Sandra Llano, Fabrice Vaillant, Margareth Santander, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2614-2614
Open Access
Review of Capability of Methods for the Verification of Country of Origin for Food and Feed
Helen H. Grundy, H. Hird, Rosario Romero, et al.
FSA research and evidence. (2024)
Closed Access
Helen H. Grundy, H. Hird, Rosario Romero, et al.
FSA research and evidence. (2024)
Closed 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, Cleidiane Gonçalves e Gonçalves, Anne Suellen Oliveira Pinto, et al.
LWT (2024) Vol. 210, pp. 116825-116825
Open Access
Giulia Victória Silva Lima, Cleidiane Gonçalves e Gonçalves, Anne Suellen Oliveira Pinto, et al.
LWT (2024) Vol. 210, pp. 116825-116825
Open Access
Composition Analysis of Cocoa Butter by Differential Scanning Calorimetry
Sergey Bredikhin, V. Andreev, Anastasia Nazarova, et al.
Food Processing Techniques and Technology (2024), pp. 452-460
Open Access
Sergey Bredikhin, V. Andreev, Anastasia Nazarova, et al.
Food Processing Techniques and Technology (2024), pp. 452-460
Open Access
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
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
Differentiation of Indonesian Specialty Cocoa (Theobroma cacao) Varieties and Origins Using Phenolic Contents, Antioxidant Activities, and Spectrometric Fingerprints for Traceability
Ariza Budi Tunjung Sari, Yusuf Andriana, Muhammad Fatih Abdurrahman, et al.
Food Bioscience (2024) Vol. 62, pp. 105434-105434
Closed Access
Ariza Budi Tunjung Sari, Yusuf Andriana, Muhammad Fatih Abdurrahman, et al.
Food Bioscience (2024) Vol. 62, pp. 105434-105434
Closed Access
