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:
Quality Evaluation of Fair-Trade Cocoa Beans from Different Origins Using Portable Near-Infrared Spectroscopy (NIRS)
Matteo Forte, Sarah Currò, Davy Van de Walle, et al.
Foods (2022) Vol. 12, Iss. 1, pp. 4-4
Open Access | Times Cited: 12
Matteo Forte, Sarah Currò, Davy Van de Walle, et al.
Foods (2022) Vol. 12, Iss. 1, pp. 4-4
Open Access | Times Cited: 12
Showing 12 citing articles:
Advances in the individual authentication of cocoa beans: Vis/NIR spectroscopy as a tool to distinguish fermented from unfermented beans and classify genotypes in the eastern Amazonia
Anne Suellen Oliveira Pinto, Antoine Deryck, Giulia Victória Silva Lima, et al.
Food Control (2024) Vol. 164, pp. 110559-110559
Open Access | Times Cited: 4
Anne Suellen Oliveira Pinto, Antoine Deryck, Giulia Victória Silva Lima, et al.
Food Control (2024) Vol. 164, pp. 110559-110559
Open Access | Times Cited: 4
The Role of Near-Infrared Spectroscopy in Food Quality Assurance: A Review of the Past Two Decades
Marietta Fodor, Anna Matkovits, Eszter Benes, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3501-3501
Open Access | Times Cited: 3
Marietta Fodor, Anna Matkovits, Eszter Benes, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3501-3501
Open Access | Times Cited: 3
Microbiological Activity Affects Post-Harvest Quality of Cocoa (Theobroma cacao L.) Beans
Edy Subroto, Mohamad Djali, Rossi Indiarto, et al.
Horticulturae (2023) Vol. 9, Iss. 7, pp. 805-805
Open Access | Times Cited: 10
Edy Subroto, Mohamad Djali, Rossi Indiarto, et al.
Horticulturae (2023) Vol. 9, Iss. 7, pp. 805-805
Open Access | Times Cited: 10
Application of near-infrared spectroscopy as at line method for the evaluation of histamine in tuna fish (Thunnus albacares)
Sarah Currò, Federica Savini, Luca Fasolato, et al.
Food Control (2024) Vol. 167, pp. 110778-110778
Open Access | Times Cited: 2
Sarah Currò, Federica Savini, Luca Fasolato, et al.
Food Control (2024) Vol. 167, pp. 110778-110778
Open Access | Times Cited: 2
Uncovering cocoa shell as a safe bioactive food ingredient: Nutritional and toxicological breakthroughs
Alicia Gil‐Ramírez, Silvia Cañas, Ignacio Cobeta, et al.
Future Foods (2024), pp. 100461-100461
Open Access | Times Cited: 2
Alicia Gil‐Ramírez, Silvia Cañas, Ignacio Cobeta, et al.
Future Foods (2024), pp. 100461-100461
Open Access | Times Cited: 2
A systematic literature review of the drying of cocoa in 2003-2023
Tubagus Rayyan Fitra Sinuhaji, Suherman Suherman, Hadiyanto Hadiyanto
Food and Humanity (2024) Vol. 3, pp. 100347-100347
Closed Access | Times Cited: 1
Tubagus Rayyan Fitra Sinuhaji, Suherman Suherman, Hadiyanto Hadiyanto
Food and Humanity (2024) Vol. 3, pp. 100347-100347
Closed Access | Times Cited: 1
A decision support tool to analyze the properties of wheat, cocoa beans and mangoes from their NIR spectra
Loïc Parrenin, Christophe Danjou, Bruno Agard, et al.
Journal of Food Science (2024) Vol. 89, Iss. 9, pp. 5674-5688
Open Access | Times Cited: 1
Loïc Parrenin, Christophe Danjou, Bruno Agard, et al.
Journal of Food Science (2024) Vol. 89, Iss. 9, pp. 5674-5688
Open Access | Times Cited: 1
Effect of Maturity Stages on Physical Properties of Cocoa (Theobroma cacao L.) Pods
Babatunde Oluwamayokun Soyoye, Nazmi Mat Nawi, Mohamad Ariffin Zulkifli, et al.
Pertanika journal of science & technology (2024) Vol. 32, Iss. 3, pp. 1401-1411
Open Access
Babatunde Oluwamayokun Soyoye, Nazmi Mat Nawi, Mohamad Ariffin Zulkifli, et al.
Pertanika journal of science & technology (2024) Vol. 32, Iss. 3, pp. 1401-1411
Open Access
Chromatographic and spectroscopic methods for the detection of cocoa butter in cocoa and its derivatives: A review
Razan F. Alotaibi, Hissah Hamad Al-Tilasi, Adibah M. Almutairi, et al.
Heliyon (2024) Vol. 10, Iss. 11, pp. e31467-e31467
Open Access
Razan F. Alotaibi, Hissah Hamad Al-Tilasi, Adibah M. Almutairi, et al.
Heliyon (2024) Vol. 10, Iss. 11, pp. e31467-e31467
Open Access
Fermentation and its effect on the physicochemical and sensory attributes of cocoa beans in the Colombian Amazon
Andrés González, Gustavo Adolfo Gutiérrez García, Paola Andrea Polanía-Hincapié, et al.
PLoS ONE (2024) Vol. 19, Iss. 10, pp. e0306680-e0306680
Open Access
Andrés González, Gustavo Adolfo Gutiérrez García, Paola Andrea Polanía-Hincapié, et al.
PLoS ONE (2024) Vol. 19, Iss. 10, pp. e0306680-e0306680
Open Access
Special Issue “Advanced Spectroscopy Techniques in Food Analysis: Qualitative and Quantitative Chemometric Approaches”
Mourad Kharbach, Samuli Urpelainen
Foods (2023) Vol. 12, Iss. 15, pp. 2831-2831
Open Access
Mourad Kharbach, Samuli Urpelainen
Foods (2023) Vol. 12, Iss. 15, pp. 2831-2831
Open Access
Biochemical compounds and structure evaluation of cocoa liquors from different origins and their derivative chocolates
Vivian Siou San Chow, Paulo Henrique da Silva Santos, Rosângela Pavan Torres, et al.
Food Science and Technology (2023) Vol. 43
Open Access
Vivian Siou San Chow, Paulo Henrique da Silva Santos, Rosângela Pavan Torres, et al.
Food Science and Technology (2023) Vol. 43
Open Access
