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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:

Chemical and biological properties of cocoa beans affected by processing: a review
Noor Ariefandie Febrianto, Sunan Wang, Fan Zhu
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 30, pp. 8403-8434
Closed Access | Times Cited: 44

Showing 1-25 of 44 citing articles:

Screening and characterizing indigenous yeasts, lactic acid bacteria, and acetic acid bacteria from cocoa fermentation in Hainan for aroma Development
Haode Chang, Chunhe Gu, Mengrui Wang, et al.
Journal of Food Science (2025) Vol. 90, Iss. 1
Closed Access | Times Cited: 2
From Cocoa to Chocolate: Effect of Processing on Flavanols and Methylxanthines and Their Mechanisms of Action
Luis Goya, John Edem Kongor, Sonia de Pascual‐Teresa
International Journal of Molecular Sciences (2022) Vol. 23, Iss. 22, pp. 14365-14365
Open Access | Times Cited: 46
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
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: 14
Innovation in Cocoa Fermentation: Evidence from Patent Documents and Scientific Articles
Luciana Lordêlo Nascimento, Marizânia Sena Pereira, Lorena Santos de Almeida, et al.
Fermentation (2024) Vol. 10, Iss. 5, pp. 251-251
Open Access | Times Cited: 5
Effect of Cocoa Beverage and Dark Chocolate Consumption on Blood Pressure in Those with Normal and Elevated Blood Pressure: A Systematic Review and Meta-Analysis
Isaac Amoah, Jia Jiet Lim, Emmanuel Ofori Osei, et al.
Foods (2022) Vol. 11, Iss. 13, pp. 1962-1962
Open Access | Times Cited: 22
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: 11
Proximate Composition and Bioactive Compounds of Cocoa Bean Shells as a By-Product from Cocoa Industries in Indonesia
Mohamad Djali, Kimberly Santasa, Rossi Indiarto, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3316-3316
Open Access | Times Cited: 11
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
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: 4
Cocoa production in the 2020s: challenges and solutions
John Edem Kongor, Margaret Owusu, C. Oduro-Yeboah
CABI Agriculture and Bioscience (2024) Vol. 5, Iss. 1
Open Access | Times Cited: 4
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
Quality by design-based optimization and HP-TLC densitometric standardization of Theobroma cacao L. extract as a nutraceutical supplement
Atith Muppayyanamath, Darasaguppe R. Harish, Vinayak Mastiholimath, et al.
Frontiers in Nutrition (2025) Vol. 12
Open Access
Metataxonomic, chemical, and sensory aspects of cocoa fermentation using single hybrids and combinations of hybrids and their effects on chocolate quality
Sandy Rodrigues Dias, Luiza Adami Monteiro de Castro, Nádia Nara Batista, et al.
Food Research International (2025), pp. 116410-116410
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 | Times Cited: 3
Cocoa polyphenols and milk proteins: covalent and non-covalent interactions, chocolate process and effects on potential polyphenol bioaccesibility
Sevim Dalabasmaz, Ömer Said Toker, İbrahim Palabıyık, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 25, pp. 9082-9094
Closed 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: 7
Cardiovascular Effects of Chocolate and Wine—Narrative Review
Beata Sperkowska, Joanna Murawska, A Przybylska, et al.
Nutrients (2021) Vol. 13, Iss. 12, pp. 4269-4269
Open Access | Times Cited: 16
New light on changes in the number and function of blood platelets stimulated by cocoa and its products
Beata Olas
Frontiers in Pharmacology (2024) Vol. 15
Open Access | Times Cited: 2
Effect of Cocoa Beverage and Dark Chocolate Intake on Lipid Profile in People Living with Normal and Elevated LDL Cholesterol: A Systematic Review and Meta-Analysis
Isaac Amoah, Jia Jiet Lim, Emmanuel Ofori Osei, et al.
Dietetics (2023) Vol. 2, Iss. 3, pp. 215-236
Open Access | Times Cited: 6
The impact of roasting on cocoa quality parameters
Ruth Fabiola Peña Correa, Burçe Ataç Mogol, Vincenzo Fogliano
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 13, pp. 4348-4361
Open Access | Times Cited: 9
Investigating the effect of red beetroot powder concentration and processing time on the bioactive compounds composition and antioxidant capacity of beetroot dark chocolate
John Edem Kongor, Sonia de Pascual‐Teresa, Margaret Owusu, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 1, pp. 184-195
Closed Access | Times Cited: 4
Compliance with cocoa quality management practices in Ghana; To what extent are cocoa farmers complying?
Faizal Adams, James Osei Mensah, Seth Etuah, et al.
Heliyon (2023) Vol. 10, Iss. 1, pp. e23863-e23863
Open Access | Times Cited: 4
Dynamics of potential antihypertensive and antidiabetogenic activities during artisanal fermentation of three varieties of Mexican cocoa beans (Theobroma cacao L.)
Leydy A. Domínguez‐Pérez, Lilia M. Beltrán‐Barrientos, María J. Torres‐Llanez, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 4, pp. 2751-2762
Closed Access | Times Cited: 1
Investigating ingredient influence on reconstitution of powdered cocoa beverage via constrained mixture design
Ruo Xin Chan, Edgar Chávez Montes, Weibiao Zhou
Journal of Food Engineering (2024), pp. 112333-112333
Closed Access | Times Cited: 1
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