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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:

In Vitro Bioaccessibility and Functional Properties of Phenolic Compounds from Enriched Beverages Based on Cocoa Bean Shell
Carolina Cantele, Olga Rojo-Poveda, Marta Bertolino, et al.
Foods (2020) Vol. 9, Iss. 6, pp. 715-715
Open Access | Times Cited: 37

Showing 1-25 of 37 citing articles:

Bioactive Compounds from Cocoa Husk: Extraction, Analysis and Applications in Food Production Chain
Tarun Belwal, Christian Cravotto, Sudipta Ramola, et al.
Foods (2022) Vol. 11, Iss. 6, pp. 798-798
Open Access | Times Cited: 46
Cocoa Bean Shell: A By-Product with High Potential for Nutritional and Biotechnological Applications
Marta Sánchez, Amanda Laca, Adriana Laca, et al.
Antioxidants (2023) Vol. 12, Iss. 5, pp. 1028-1028
Open Access | Times Cited: 28
Physical Properties and Consumer Evaluation of Cocoa Bean Shell-Functionalized Biscuits Adapted for Diabetic Consumers by the Replacement of Sucrose with Tagatose
Olga Rojo-Poveda, Letricia Barbosa‐Pereira, David Orden, et al.
Foods (2020) Vol. 9, Iss. 6, pp. 814-814
Open Access | Times Cited: 36
Coffee Silverskin as a Functional Ingredient in Vegan Biscuits: Physicochemical and Sensory Properties and In Vitro Bioaccessibility of Bioactive Compounds
Carolina Cantele, Martina Tedesco, Daniela Ghirardello, et al.
Foods (2022) Vol. 11, Iss. 5, pp. 717-717
Open Access | Times Cited: 19
Assessing the effect of gastrointestinal conditions and solubility on the bioaccessibility of polyphenolic compounds from a white grape marc extract
Lorena G. Calvo, María Celeiro, Marta Lores, et al.
Food Chemistry (2025), pp. 143810-143810
Closed Access
Antioxidant Effects of Hemp (Cannabis sativa L.) Inflorescence Extract in Stripped Linseed Oil
Carolina Cantele, Marta Bertolino, Fatema Bakro, et al.
Antioxidants (2020) Vol. 9, Iss. 11, pp. 1131-1131
Open Access | Times Cited: 29
A Fast Regression-Based Approach to Map Water Status of Pomegranate Orchards with Sentinel 2 Data
E. Borgogno Mondino, Alessandro Farbo, Vittorino Novello, et al.
Horticulturae (2022) Vol. 8, Iss. 9, pp. 759-759
Open Access | Times Cited: 18
Valorization of Ghanaian cocoa processing residues as extractives for value-added functional food and animal feed additives – A review
Alfred Elikem Kwami Afedzi, Frederick Obeng-Boateng, Margaret Saka Aduama‐Larbi, et al.
Biocatalysis and Agricultural Biotechnology (2023) Vol. 52, pp. 102835-102835
Closed Access | Times Cited: 10
Cocoa shell ingredients improve their lipid-lowering properties under simulated digestion: In vitro and HepG2 cells study
Cheyenne Braojos, Miguel Rebollo‐Hernanz, Silvia Cañas, et al.
Food Research International (2024) Vol. 196, pp. 115037-115037
Open Access | Times Cited: 3
Characterization and Classification of Cocoa Bean Shells from Different Regions of Venezuela Using HPLC-PDA-MS/MS and Spectrophotometric Techniques Coupled to Chemometric Analysis
Letricia Barbosa‐Pereira, Simona Belviso, Ilario Ferrocino, et al.
Foods (2021) Vol. 10, Iss. 8, pp. 1791-1791
Open Access | Times Cited: 22
Theobroma cacao and Theobroma grandiflorum: Botany, Composition and Pharmacological Activities of Pods and Seeds
Élodie Jean-Marie, Weiwen Jiang, Didier Béreau, et al.
Foods (2022) Vol. 11, Iss. 24, pp. 3966-3966
Open Access | Times Cited: 14
Chemometric Classification of Cocoa Bean Shells Based on Their Polyphenolic Profile Determined by RP-HPLC-PDA Analysis and Spectrophotometric Assays
Olga Rojo-Poveda, Giuseppe Zeppa, Ilario Ferrocino, et al.
Antioxidants (2021) Vol. 10, Iss. 10, pp. 1533-1533
Open Access | Times Cited: 20
Viability of Lactobacillus delbrueckii in chocolates during storage and in-vitro bioaccessibility of polyphenols and SCFAs
Md Nur Hossain, Chaminda Senaka Ranadheera, Zhongxiang Fang, et al.
Current Research in Food Science (2022) Vol. 5, pp. 1266-1275
Open Access | Times Cited: 13
Valorization of hazelnut cake in compound chocolate: The effect of formulation on rheological and physical properties
Kubra Bursa, Ömer Said Toker, İbrahim Palabıyık, et al.
LWT (2020) Vol. 139, pp. 110609-110609
Open Access | Times Cited: 19
Polyphenolic and Methylxanthine Bioaccessibility of Cocoa Bean Shell Functional Biscuits: Metabolomics Approach and Intestinal Permeability through Caco-2 Cell Models
Olga Rojo-Poveda, Letricia Barbosa‐Pereira, Charaf El Khattabi, et al.
Antioxidants (2020) Vol. 9, Iss. 11, pp. 1164-1164
Open Access | Times Cited: 18
Dehydrated Sauerkraut Juice in Bread and Meat Applications and Bioaccessibility of Total Phenol Compounds after In Vitro Gastrointestinal Digestion
Liene Jansone, Zanda Krūma, Kristīne Majore, et al.
Applied Sciences (2023) Vol. 13, Iss. 5, pp. 3358-3358
Open Access | Times Cited: 6
Potential Use of Industrial Cocoa Waste in Biofuel Production
C. J. Mendoza-Meneses, Ana Angélica Feregrino‐Pérez, Claudia Gutiérrez‐Antonio
Journal of Chemistry (2021) Vol. 2021, pp. 1-11
Open Access | Times Cited: 14
A study on the identification, quantification, and biological activity of compounds from Cornus officinalis before and after in vitro gastrointestinal digestion and simulated colonic fermentation
Shucong Fan, Jianan Li, Xiaojuan Zhang, et al.
Journal of Functional Foods (2022) Vol. 98, pp. 105272-105272
Open Access | Times Cited: 9
Cocoa Shell Infusion: A Promising Application for Added-Value Beverages Based on Cocoa’s Production Coproducts
Johannes Delgado‐Ospina, Luigi Esposito, Junior Bernardo Molina-Hernández, et al.
Foods (2023) Vol. 12, Iss. 13, pp. 2442-2442
Open Access | Times Cited: 5
Mapping melliferous potential in productive honey areas through spatial tools: Towards a rationalization of beekeeping
Filippo Sarvia, Samuele De Petris, E. Borgogno Mondino
Ecological Informatics (2023) Vol. 78, pp. 102362-102362
Closed Access | Times Cited: 5
Effect of Tannins on Cholesterol Content and Its Oxidation in Egg Pasta as Related to Different Pasta Shapes
Ambra Bonciolini, Carolina Cantele, Nicolò Ivan Salgarella, et al.
Food and Bioprocess Technology (2023) Vol. 16, Iss. 7, pp. 1541-1554
Open Access | Times Cited: 4
Cocoa Bean Shell By-Products as Potential Ingredients for Functional Food and Beverage - A Review
Dian Rahmat Yuneri, Amir Syarifuddin
BIO Web of Conferences (2024) Vol. 96, pp. 01006-01006
Open Access | Times Cited: 1
In vitro simulated saliva, gastric, and intestinal digestion followed by faecal fermentation reveals a potential modulatory activity of Epimedium on human gut microbiota
Ben Li, Xiang Tian, Murtala Bindawa Isah, et al.
Journal of Pharmaceutical and Biomedical Analysis (2024) Vol. 245, pp. 116151-116151
Open Access | Times Cited: 1
Potential bioaccessibility and bioavailability of polyphenols and functional properties of tiger nut beverage and its by-product during in vitro digestion
Paula Llorens, Manuela Flavia Chiacchio, Silvia Tagliamonte, et al.
Food & Function (2024) Vol. 15, Iss. 15, pp. 8143-8152
Open Access | Times Cited: 1
Valorization of Fruit By-Products Through Lactic Acid Fermentation for Innovative Beverage Formulation: Microbiological and Physiochemical Effects
Elisabetta Chiarini, Valentina Alessandria, Davide Buzzanca, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3715-3715
Open Access | Times Cited: 1
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