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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:

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: 44

Showing 1-25 of 44 citing articles:

Fermented foods, their microbiome and its potential in boosting human health
Vincenzo Valentino, Raffaele Magliulo, Dominic N. Farsi, et al.
Microbial Biotechnology (2024) Vol. 17, Iss. 2
Open Access | Times Cited: 29
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: 9
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
A new insight into the key matrix components for aftertaste in Ampelopsis grossedentata (vine tea) infusion: From the intensity and duration of taste profiles using non-targeted metabolomics and molecular simulation
Le Chen, Shengxin Yin, Shiqin Dong, et al.
Food Chemistry (2024) Vol. 450, pp. 139236-139236
Closed Access | Times Cited: 7
Bioactives in Cocoa: Novel Findings, Health Benefits, and Extraction Techniques
Kristina Tušek, Davor Valinger, Tamara Jurina, et al.
Separations (2024) Vol. 11, Iss. 4, pp. 128-128
Open Access | Times Cited: 7
Propentofylline Improves Thiol-Based Antioxidant Defenses and Limits Lipid Peroxidation following Gliotoxic Injury in the Rat Brainstem
Deborah Eileen Menezes Baliellas, Marcelo P. Barros, Cristina V. Vardaris, et al.
Biomedicines (2023) Vol. 11, Iss. 6, pp. 1652-1652
Open Access | Times Cited: 15
Effect of Pre-Drying on Flavor Modulation in Indonesian Cocoa Beans: A Metabolomics Study of Key Flavor Compounds and Sensory Profiles
Aulia Gusning Ati, Indah Anita Sari, Hendy Firmanto, et al.
Food Bioscience (2025), pp. 106056-106056
Closed Access
Progress in Methylxanthine Biosynthesis: Insights into Pathways and Engineering Strategies
Tongtong Jiang, Shangci Zuo, Chang Yu Liu, et al.
International Journal of Molecular Sciences (2025) Vol. 26, Iss. 4, pp. 1510-1510
Open Access
AI technologies shaping the future of the cocoa industry from farm to fork: a comprehensive review
Hemasri Senthil, Madhura Janve
Food Science and Biotechnology (2025)
Closed Access
Fermentation time effect on the quality of ancestral cocoa cultivars from Upala, Costa Rica, using physicochemical and sensory characteristics
Lea Wexler, Elba Cubero‐Castillo, Carlos A. Vega-Aguilar, et al.
CyTA - Journal of Food (2025) Vol. 23, Iss. 1
Open Access
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
Chocolate: An overview of functional potential and recent trends in fortification
Pushpak Kumar Singh, Renu Khedkar, Suresh Chandra
Brazilian journal of food technology/Brazilian Journal of Food Technology (2024) Vol. 27
Open Access | Times Cited: 3
The effect of cacao bean extracts on the prevention of periodontal tissue breakdown in diabetic rats with orthodontic tooth movements
Nuzulul Hikmah, Mohamad Hidayat, Nur Permatasari, et al.
Journal of Oral Biology and Craniofacial Research (2024) Vol. 14, Iss. 4, pp. 384-389
Open Access | Times Cited: 3
Reformulation of white chocolate with soy- and coconut-based vegetable ingredients incorporating encapsulated cinnamon extract: investigation of physicochemical, antioxidant, and sensory properties
Rossi Indiarto, Amanda Karistael Novita Situmorang, Ashari Harunaningtyas, et al.
International Journal of Food Properties (2024) Vol. 27, Iss. 1, pp. 704-728
Open Access | Times Cited: 3
Physico-Chemical Property, Sensory Profile and Consumer Acceptability of Water Buffalo (Bubalus bubalis L.) Chocolate Milk Using Alkalized and Natural Cocoa Powder
Joel Juvinal, Hans De Steur, Joachim J. Schouteten, et al.
Foods (2023) Vol. 12, Iss. 9, pp. 1797-1797
Open Access | Times Cited: 8
Study of the post-harvest processes of the peruvian chuncho cocoa using multivariate and multi-block analysis
David Condori, Fabio Espichán, Ana Lucy Siccha Macassi, et al.
Food Chemistry (2023) Vol. 431, pp. 137123-137123
Closed Access | Times Cited: 8
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
The Autoxidized Mixture of (-)-Epicatechin Contains Procyanidins and Shows Antiproliferative and Apoptotic Activity in Breast Cancer Cells
Yazmin Osorio-Cruz, Ivonne María Olivares-Corichi, José Correa‐Basurto, et al.
Pharmaceuticals (2024) Vol. 17, Iss. 2, pp. 258-258
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
Enrichment of White Chocolate with Microencapsulated β-Carotene: Impact on Quality Characteristics and β-Carotene Stability during Storage
Christina Drosou, Magdalini Krokida
Foods (2024) Vol. 13, Iss. 17, pp. 2699-2699
Open Access | Times Cited: 2
Impact of cocoa variety on merchant quality and physicochemical characteristics of raw cocoa beans and roasted cocoa mass
Surprise Moussoyi Moundanga, Jérémy Petit, C. B. Ndangui, et al.
Discover Food (2024) Vol. 4, Iss. 1
Open Access | Times Cited: 2
Review on the Biological and Bioactive components of Cocoa (Theobroma Cacao). Insight on Food, Health and Nutrition
Great Iruoghene Edo, Princess Oghenekeno Samuel, Gift Onyinyechi Oloni, et al.
Natural Resources for Human Health (2023) Vol. 3, Iss. 4, pp. 426-448
Open Access | Times Cited: 6
Can Chocolate Be Classified as an Ultra-Processed Food? A Short Review on Processing and Health Aspects to Help Answer This Question
Cynthia Ditchfield, Marta Mitsui Kushida, Mônica Roberta Mazalli, et al.
Foods (2023) Vol. 12, Iss. 16, pp. 3070-3070
Open Access | Times Cited: 5
From controlled transformed cocoa beans to chocolate: Bioactive properties, metabolomic profile, and in vitro bioaccessibility
Lili Dahiana Becerra, María Ximena Quintanilla‐Carvajal, Sebastián Escobar, et al.
Food Chemistry (2023) Vol. 433, pp. 137321-137321
Closed Access | Times Cited: 5
From the seed to the cocoa liquor: Traceability of bioactive compounds during the postharvest process of cocoa in Amazonas-Peru
Denny Cortez, Mayté Flores, Lloisy Calampa, et al.
Microchemical Journal (2024) Vol. 201, pp. 110607-110607
Open Access | Times Cited: 1
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