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:
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
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
Showing 12 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: 13
Eloisa Bagnulo, Giulia Strocchi, Carlo Bicchi, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104415-104415
Open Access | Times Cited: 13
From byproducts to bioresources: cocoa shell solid-state fermentation lipase as a low-cost esterification catalyst
Tatielle Pereira Silva, Sabryna Couto Araújo, Eliézer Luz do Espírito Santo, et al.
Biomass Conversion and Biorefinery (2024)
Closed Access | Times Cited: 4
Tatielle Pereira Silva, Sabryna Couto Araújo, Eliézer Luz do Espírito Santo, et al.
Biomass Conversion and Biorefinery (2024)
Closed Access | Times Cited: 4
Sensory attributes of fine flavor cocoa beans and chocolate: A systematic literature review
Desiana Nuriza Putri, Hans De Steur, Joel Juvinal, et al.
Journal of Food Science (2024) Vol. 89, Iss. 4, pp. 1917-1943
Open Access | Times Cited: 4
Desiana Nuriza Putri, Hans De Steur, Joel Juvinal, et al.
Journal of Food Science (2024) Vol. 89, Iss. 4, pp. 1917-1943
Open Access | Times Cited: 4
Influence of the Different Maturation Conditions of Cocoa Beans on the Chemical Profile of Craft Chocolates
Ana Carolina do Carmo Mazzinghy, Viviane Silva, Ana Luiza Coeli Cruz Ramos, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1031-1031
Open Access | Times Cited: 4
Ana Carolina do Carmo Mazzinghy, Viviane Silva, Ana Luiza Coeli Cruz Ramos, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1031-1031
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
Sandra Llano, Andrés Zorro-González, Margareth Santander, et al.
Food Research International (2025) Vol. 205, pp. 115978-115978
Closed Access
Leveraging infrared spectroscopy for cocoa content prediction: A dual approach with Kohonen neural network and multivariate modeling
Clara Mariana Gonçalves Lima, Paula Giarolla Silveira, Renata Ferreira Santana, et al.
Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy (2025) Vol. 335, pp. 125975-125975
Closed Access
Clara Mariana Gonçalves Lima, Paula Giarolla Silveira, Renata Ferreira Santana, et al.
Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy (2025) Vol. 335, pp. 125975-125975
Closed Access
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
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
Modulating fine flavor cocoa attributes: Impact of seed-to-bean transformation under controlled conditions on metabolite, volatile and sensory profiles
Lili Dahiana Becerra, Y. Ruíz, Fabrice Vaillant, et al.
Food Research International (2024) Vol. 196, pp. 115109-115109
Open Access | Times Cited: 3
Lili Dahiana Becerra, Y. Ruíz, Fabrice Vaillant, et al.
Food Research International (2024) Vol. 196, pp. 115109-115109
Open Access | Times Cited: 3
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
Sònia Sentellas, Javier Saurina
Foods (2023) Vol. 12, Iss. 16, pp. 3120-3120
Open Access | Times Cited: 7
Discovering fine flavour in Asian single‐origin cocoa: fast GC electronic‐nose aroma fingerprinting of cocoa liquors and consumer acceptability of Tablea in the Philippines
Joel Juvinal, Joachim J. Schouteten, Dimas Rahadian Aji Muhammad, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 10, pp. 7852-7864
Closed Access
Joel Juvinal, Joachim J. Schouteten, Dimas Rahadian Aji Muhammad, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 10, pp. 7852-7864
Closed Access
Schokolade kann noch besser
Brigitte Osterath
Nachrichten aus der Chemie (2024) Vol. 72, Iss. 9, pp. 12-15
Closed Access
Brigitte Osterath
Nachrichten aus der Chemie (2024) Vol. 72, Iss. 9, pp. 12-15
Closed Access
Using sensory analysis the descriptor-profile method to assess creamy candies quality with arctic berries
Shamil A. Shamilov, Natalia Zavorokhina, Екатерина Пастушкова
Food Industry (2024) Vol. 9, Iss. 4, pp. 22-33
Closed Access
Shamil A. Shamilov, Natalia Zavorokhina, Екатерина Пастушкова
Food Industry (2024) Vol. 9, Iss. 4, pp. 22-33
Closed Access
