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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:

Exploring the Nutritional Composition and Bioactive Compounds in Different Cocoa Powders
María del Carmen Razola‐Díaz, María José Aznar‐Ramos, Vito Verardo, et al.
Antioxidants (2023) Vol. 12, Iss. 3, pp. 716-716
Open Access | Times Cited: 17

Showing 17 citing articles:

Combined effect of pulse electric field and probe ultrasound technologies for obtaining phenolic compounds from orange by-product
María del Carmen Razola‐Díaz, Robert Sevenich, Luma Rossi Ribeiro, et al.
LWT (2024) Vol. 198, pp. 115950-115950
Open Access | Times Cited: 7
Profile of Bioactive Components of Cocoa (Theobroma cacao L.) By-Products from Ecuador and Evaluation of Their Antioxidant Activity
Wilma Llerena, Iván Samaniego, Christian Vallejo, et al.
Foods (2023) Vol. 12, Iss. 13, pp. 2583-2583
Open Access | Times Cited: 15
Comparative evaluation of the physicochemical properties and prebiotic potential of cocoa (Theobroma cacao L.) bean shell and commercial cocoa powders with varying degrees of alkalization
Aiza B. Umali, Argel A. Largado, John Joseph C. Menia, et al.
Discover Food (2025) Vol. 5, Iss. 1
Open Access
Diet enriched with high-phenolic cocoa potentiates hippocampal brain-derived neurotrophic factor expression and neurogenesis in healthy adult micewith subtle effects on memory
Sonia Melgar‐Locatelli, M. Carmen Mañas‐Padilla, Adriana Castro‐Zavala, et al.
Food & Function (2024) Vol. 15, Iss. 16, pp. 8310-8329
Open Access | Times Cited: 3
A Survey on Potentially Beneficial and Hazardous Bioactive Compounds in Cocoa Powders Samples Sourced from European Market
Luigi Esposito, Matteo Perillo, Carla Di Mattia, et al.
(2024)
Open Access | Times Cited: 2
Integration of network-based approaches for assessing variations in metabolic profiles of alkalized and non-alkalized commercial cocoa powders
Marta Palma‐Morales, Óscar Daniel Rangel-Huerta, Caridad Díaz, et al.
Food Chemistry X (2024) Vol. 23, pp. 101651-101651
Open Access | Times Cited: 2
Response Surface Methodology for the Optimization of Flavan-3-ols Extraction from Avocado By-Products via Sonotrode Ultrasound-Assisted Extraction
María del Carmen Razola‐Díaz, Vito Verardo, Eduardo Guerra‐Hernández, et al.
Antioxidants (2023) Vol. 12, Iss. 7, pp. 1409-1409
Open Access | Times Cited: 5
How Healthy Is It to Fortify Cocoa-Based Products with Cocoa Flavanols? A Comprehensive Review
Marta Palma‐Morales, Sonia Melgar‐Locatelli, Estela Castilla‐Ortega, et al.
Antioxidants (2023) Vol. 12, Iss. 7, pp. 1376-1376
Open Access | Times Cited: 4
Increasing the functionality of sponge cakes by mint, and cocoa powder addition
Beatrix Sik, Krisztina Kovács, Erika Lakatos, et al.
Heliyon (2023) Vol. 9, Iss. 9, pp. e20029-e20029
Open Access | Times Cited: 4
Factors affecting consumer perception and acceptability of chocolate beverages
Marta Palma‐Morales, Christina J. Birke Rune, Estela Castilla‐Ortega, et al.
LWT (2024) Vol. 201, pp. 116257-116257
Open Access | Times Cited: 1
Impact of cocoa variety on physical and chemical properties, reconstitutability, and flowability of cocoa powders
Surprise Moussoyi Moundanga, Jérémy Petit, C. B. Ndangui, et al.
Powder Technology (2024) Vol. 447, pp. 120214-120214
Closed Access | Times Cited: 1
Enhanced extraction of procyanidins from avocado processing residues by pulsed electric fields pre-treatment.
María del Carmen Razola‐Díaz, Jessica Genovese, Urszula Tylewicz, et al.
LWT (2024) Vol. 212, pp. 116952-116952
Open Access | Times Cited: 1
The Development and Characterisation of a Sustainable Plant-Based Sweet Spread Using Carob as a Cocoa and Sugar Replacement
Maika Arai, T. J. Hudson, Veronica Giacintucci, et al.
Sustainability (2024) Vol. 16, Iss. 22, pp. 9806-9806
Open Access | Times Cited: 1
Comparison of Physicochemical Properties, Antioxidants, and Aroma Profiles of Water- and Sodium-Hydroxide-Treated Natural Cocoa Powder
Ertan Şahi̇n, Fatma Duygu Ceylan, Aslı Barla Demirkoz, et al.
ACS Omega (2024) Vol. 9, Iss. 33, pp. 35730-35743
Open Access
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
Economic, nutritional, and innovative aspects of non-conventional Brazilian fruits in the international novel foods market
Jacqueline A. Takahashi, Júlio Onésio Ferreira Melo, Raquel Linhares Bello de Araújo, et al.
Food Research International (2024) Vol. 197, pp. 115223-115223
Closed Access
Improvement of cocoa powder properties through ultrasonic- and microwave-assisted alkalization
Dimas Rahadian Aji Muhammad, Dhavid Ramadhan Pratama, Danar Praseptiangga, et al.
Open Agriculture (2024) Vol. 9, Iss. 1
Open Access
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