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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:

Metabolomics during the spontaneous fermentation in cocoa (Theobroma cacao L.): An exploraty review
César R. Balcázar-Zumaeta, Efraín M. Castro–Alayo, Ilse S. Cayo-Colca, et al.
Food Research International (2022) Vol. 163, pp. 112190-112190
Open Access | Times Cited: 25

Showing 25 citing articles:

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: 10
Metabolomics and HS-SPME-GC–MS-based analysis of quality succession patterns and flavor characteristics changes during the fermentation of Lycium barbarum and Polygonatum cyrtonema compound wine
Jian‐Guo Zhang, Jingjing Wang, Wang-Wei Zhang, et al.
Food Research International (2024) Vol. 184, pp. 114270-114270
Closed Access | Times Cited: 6
Exploring the effects of the fermentation method on the quality of Lycium barbarum and Polygonatum cyrtonema compound wine based on LC-MS metabolomics
Jingjing Wang, Wang-Wei Zhang, Zi-Jing Guan, et al.
Food Chemistry (2023) Vol. 428, pp. 136770-136770
Closed Access | Times Cited: 14
A Novel Technique Using Confocal Raman Spectroscopy Coupled with PLS-DA to Identify the Types of Sugar in Three Tropical Fruits
César R. Balcázar-Zumaeta, Jorge L. Maicelo, Geidy Salón-Llanos, et al.
Applied Sciences (2024) Vol. 14, Iss. 18, pp. 8476-8476
Open Access | Times Cited: 3
Integrating shotgun metagenomics and metabolomics to elucidate the dynamics of microbial communities and metabolites in fine flavor cocoa fermentation in Hainan
Haode Chang, Chunhe Gu, Mengrui Wang, et al.
Food Research International (2023) Vol. 177, pp. 113849-113849
Closed Access | Times Cited: 9
Amino acid profile behavior during the fermentation of Criollo cocoa beans
César R. Balcázar-Zumaeta, Editha Fernández-Romero, Alessandra Santos Lopes, et al.
Food Chemistry X (2024) Vol. 22, pp. 101486-101486
Open Access | Times Cited: 2
Metabolomics analysis of rice fermented by medicinal fungi providing insights into the preparation of functional food
Xing Luo, Ji-Hang Jiang, Shi‐Liang Liu, et al.
Food Chemistry (2024) Vol. 459, pp. 140372-140372
Closed Access | Times Cited: 2
Changes in Physicochemical Properties, Metabolites and Antioxidant Activity of Edible Grass during Spontaneous Fermentation
Xianxiu Li, Tao He, Yangchen Mao, et al.
Fermentation (2023) Vol. 9, Iss. 4, pp. 377-377
Open Access | Times Cited: 7
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: 6
Reduction in the Cocoa Spontaneous and Starter Culture Fermentation Time Based on the Antioxidant Profile Characterization
César R. Balcázar-Zumaeta, Alexa J. Pajuelo-Muñoz, Deisy F. Trigoso-Rojas, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3291-3291
Open Access | Times Cited: 6
Metabolomics analysis reveals the effect of fermentation on the chemical composition and antioxidant activity of Paeonia lactiflora Root
Tianyu Wang, Kairui Sheng, Yifan Zhang, et al.
Heliyon (2024) Vol. 10, Iss. 7, pp. e28450-e28450
Open Access | Times Cited: 1
Fermentation of Polygonati Rhizoma aqueous extract using Lactiplantibacillus plantarum under the condition of eutrophication
Ziling Wang, Jia Lao, Zhenni Xie, et al.
Archives of Microbiology (2024) Vol. 206, Iss. 8
Closed Access | Times Cited: 1
Comparative Analysis of Microbial Diversity and Metabolic Profiles during the Spontaneous Fermentation of Jerusalem Artichoke (<em>Helianthus tuberosus</em> L.) Juice
Tiandi Zhu, Zhongwang Li, Xinxing Liu, et al.
(2024)
Open Access | Times Cited: 1
Flavor Precursor and Volatile Compounds Formation of Unfermented Cocoa Beans Hydrolyzed by Papain
Nur Syamsi IBRAHIM, Chusnul Hidayat, Tyas Utami, et al.
Food Science and Technology (2024) Vol. 44
Open Access
Comparative analyses of the nutritional and antinutritional composition of pod flours from Neltuma spp. (Fabaceae, Caesalpinioideae) species from drylands of Mexico, Kenya and Tanzania
Zinnia H. González-Carranza, Gabrielle Bone, Arturo Castro‐Castro, et al.
Future Foods (2024) Vol. 10, pp. 100434-100434
Open Access
Lipidomic Characterization of Building Blocks and Their Dynamic Interactions with Microbial Communities During the Ripening Fermentation of Pixian Douban
Xiaoqian Zhang, Min Chen, Yu Wan, et al.
Journal of Food Composition and Analysis (2024) Vol. 136, pp. 106718-106718
Closed Access
Comparative Analysis of Microbial Diversity and Metabolic Profiles during the Spontaneous Fermentation of Jerusalem Artichoke (Helianthus tuberosus L.) Juice
Tiandi Zhu, Zhongwang Li, Xinxing Liu, et al.
Plants (2024) Vol. 13, Iss. 19, pp. 2782-2782
Open Access
Effects of high pressure processing on the biosynthesis of γ-aminobutyric acid in cocoa beans fermented with Lactobacillus senmaizukei
Yan‐Han Lin, Bo-Chi Huang, Xiao-Rou Song, et al.
Research Square (Research Square) (2024)
Open Access
Effects of High-Pressure Processing on the Biosynthesis of γ-Aminobutyric Acid in Cocoa Beans Fermented with Lactobacillus senmaizukei
Yan‐Han Lin, Bo-Chi Huang, Xiao-Rou Song, et al.
Food and Bioprocess Technology (2024)
Closed Access
Unraveling the mysteries of melanoidins: insights into formation, structure, and health potential in fermented blacken foods
Yanqing Zhang, Wei Li, Junbo Xie
Critical Reviews in Food Science and Nutrition (2024), pp. 1-15
Closed Access
Geleneksel tarhana fermantasyonu mikrobiyomunun incelenmesi için kullanılabilecek omik yaklaşımlar
Özlem Işık Doğan, Remziye Yılmaz
Gıda ve Yem Bilimi Teknolojisi Dergisi (2024), pp. 1-12
Closed Access
Discrimination of the species and origins of Codonopsis Radix by UPLC–Q-TOF-MS and UPLC–ELSD-based metabolomics combined with chemometrics
Xiao-Yan Lan, Xiaoyan Hou, Li Zhou, et al.
Journal of Food Composition and Analysis (2024), pp. 107142-107142
Closed Access
Exploring the Potential Advantages of Chocolate and Cocoa for Cardio and Cerebrovascular Health
Eman A. Abduljawad
Current Research in Nutrition and Food Science Journal (2024) Vol. 12, Iss. 3, pp. 1000-1017
Open Access
Influence of Yeast Interactions on the Fermentation Process and Aroma Production in Synthetic Cocoa Pulp vs. Real Mucilage Media
Lydie Besançon, Da Lorn, Christelle Kouamé, et al.
Fermentation (2024) Vol. 10, Iss. 12, pp. 662-662
Open Access
Fatty acid profile and rheological properties of cocoa paste from north-eastern Peru
Luz Quispe-Sánchez, Aline Camila Caetano, D. Maldonado, et al.
Journal of Food Composition and Analysis (2023) Vol. 123, pp. 105580-105580
Open Access | Times Cited: 1
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