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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:

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

Showing 10 citing articles:

Total phenolic and flavonoid content, antioxidant activity and characteristics of a chocolate beverage incorporated with encapsulated clove bud extract
Rossi Indiarto, Jennie Aurellia Herwanto, Fitry Filianty, et al.
CyTA - Journal of Food (2024) Vol. 22, Iss. 1
Open Access | Times Cited: 6
Assessing the fungal contamination and potential impact of ochratoxigenic Aspergillus species on cocoa beans from cocoa-growing regions of Ghana
Joel Cox Menka Banahene, Isaac Williams Ofosu, Herman Erick Lutterodt, et al.
Science Progress (2025) Vol. 108, Iss. 1
Open Access
Effect of Pod Storage and Drying Temperature on Fermentation Dynamics and Final Bean Quality of Cacao Nacional in Ecuador
Stefanie Streule, Susette Freimüller Leischtfeld, Karin Chatelain, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1536-1536
Open Access | Times Cited: 4
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
A Short Review: Changes in the Physical-Chemical Properties of Cacao Beans During the Fermentation Process
Putri Maharani Shinta Dewi, Damat Damat, Ida Ekawati, et al.
BIO Web of Conferences (2024) Vol. 104, pp. 00032-00032
Open Access
Effect of Harvest Season on the Physical Properties, Fatty Acid Composition, and Volatile Compounds of Roasted Cacao Beans
Amornrat Chumthong, Nuttarisa Limjumrern, Chutikarn Saensano, et al.
Makara Journal of Science (2024) Vol. 28, Iss. 1
Open Access
Incorporation of <i>Lactiplantibacillus Plantarum </i>Subsp. <i>Plantarum</i> Dad-13 into Chocolate and its Effect on Physical, Nutritional and Probiotics Viability During Storage
Titiek Farianti Djaafar, Tri Marwati, Anna Fajariyah, et al.
(2024)
Closed Access
Nutrient Retention Techniques for Food System Transformation in the Global South
Clement Adesoji Ogunlade, A. R. Olaniyan, R. T. Babalola
(2024), pp. 625-659
Closed Access
A Review of Electromagnetic Fields in Cellular Interactions and Cacao Bean Fermentation
Tania María Guzmán-Armenteros, Jenny Ruales, Luis A. Ramos
Foods (2024) Vol. 13, Iss. 19, pp. 3058-3058
Open Access
Improving the Properties and Sensory Acceptability of Vegan Chocolate Formulated with Oat Milk and Soy Protein Isolate by Incorporating Encapsulated Strawberry Extract
Rossi Indiarto, Rizal Wahyudi Al-Amin, Mohamad Djali, et al.
Applied Food Research (2024), pp. 100674-100674
Open Access
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