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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:

LC-MS and Spectrophotometric Approaches for Evaluation of Bioactive Compounds from Peru Cocoa By-Products for Commercial Applications
María de la Luz Cádiz‐Gurrea, Álvaro Fernández‐Ochoa, Francisco Javier Leyva‐Jiménez, et al.
Molecules (2020) Vol. 25, Iss. 14, pp. 3177-3177
Open Access | Times Cited: 44

Showing 1-25 of 44 citing articles:

Comprehensive review of natural based hydrogels as an upcoming trend for food packing
Francisco Javier Leyva‐Jiménez, Rodrigo Oliver‐Simancas, Ines Castangia, et al.
Food Hydrocolloids (2022) Vol. 135, pp. 108124-108124
Closed Access | Times Cited: 69
Process intensification technologies for the recovery of valuable compounds from cocoa by-products
Francesco Mariatti, Veronika Gunjević, Luisa Boffa, et al.
Innovative Food Science & Emerging Technologies (2021) Vol. 68, pp. 102601-102601
Closed Access | Times Cited: 59
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
Biological Evaluation of Avocado Residues as a Potential Source of Bioactive Compounds
Alejandro Rojas-García, Eduardo Fuentes, María de la Luz Cádiz‐Gurrea, et al.
Antioxidants (2022) Vol. 11, Iss. 6, pp. 1049-1049
Open Access | Times Cited: 38
Bioactive Compounds, Antioxidant, and Antimicrobial Activity of Seeds and Mucilage of Non-Traditional Cocoas
Elena Coyago-Cruz, Ma. Isabel Salazar, Aida Guachamin, et al.
Antioxidants (2025) Vol. 14, Iss. 3, pp. 299-299
Open Access | Times Cited: 1
Colour, fatty acids, bioactive compounds, and total antioxidant capacity in commercial cocoa beans (Theobroma cacao L.)
Fernando Ramos-Escudero, Sandra Casimiro-Gonzales, África Fernández‐Prior, et al.
LWT (2021) Vol. 147, pp. 111629-111629
Open Access | Times Cited: 45
Cocoa honey: Agro-industrial waste or underutilized cocoa by-product?
Christiano Pedro Guirlanda, Geisa Gabriela da Silva, Jacqueline A. Takahashi
Future Foods (2021) Vol. 4, pp. 100061-100061
Open Access | Times Cited: 34
Changes in bioactive compounds during fermentation of cocoa (Theobroma cacao) harvested in Amazonas-Peru
Denny Cortez, Luz Quispe-Sánchez, Marilu Mestanza, et al.
Current Research in Food Science (2023) Vol. 6, pp. 100494-100494
Open Access | Times Cited: 16
High potential extracts from cocoa byproducts through sonotrode optimal extraction and a comprehensive characterization
Fernando Ramos-Escudero, Alejandro Rojas-García, María de la Luz Cádiz‐Gurrea, et al.
Ultrasonics Sonochemistry (2024) Vol. 106, pp. 106887-106887
Open Access | Times Cited: 5
Determination of the Bioactive Effect of Custard Apple By-Products by In Vitro Assays
Alejandro Rojas-García, Lyanne Rodríguez, María de la Luz Cádiz‐Gurrea, et al.
International Journal of Molecular Sciences (2022) Vol. 23, Iss. 16, pp. 9238-9238
Open Access | Times Cited: 19
The Potential of Mangifera indica L. Peel Extract to Be Revalued in Cosmetic Applications
Abigail García‐Villegas, Álvaro Fernández‐Ochoa, Alejandro Rojas-García, et al.
Antioxidants (2023) Vol. 12, Iss. 10, pp. 1892-1892
Open Access | Times Cited: 12
Functional foods
Αλέξανδρος Τσούπρας, Ioannis Zabetakis, Ronan Lordan
Elsevier eBooks (2023), pp. 367-377
Closed Access | Times Cited: 11
Amino acid profile behavior during the fermentation of Criollo cocoa beans
César R. Balcázar-Zumaeta, Editha Fernández-Romero, Alessandra Santos Lopes, et al.
Food Chemistry X (2024) Vol. 22, pp. 101486-101486
Open Access | Times Cited: 4
Flavonoids and Other Phenolic Compounds for Physiological Roles, Plant Species Delimitation, and Medical Benefits: A Promising View
Sompop Kuljarusnont, Satoshi Iwakami, Tsukasa Iwashina, et al.
Molecules (2024) Vol. 29, Iss. 22, pp. 5351-5351
Open Access | Times Cited: 4
Extraction of phenolic acids from cocoa residues as linkers for the synthesis of porous materials
Andrea Y. Garzón-Serrano, Adriana Umaña‐Pérez, César A. Sierra
Revista Brasileira de Engenharia Agrícola e Ambiental (2025) Vol. 29, Iss. 4
Open Access
Analytical Strategies for Green Extraction, Characterization, and Bioactive Evaluation of Polyphenols, Tocopherols, Carotenoids, and Fatty Acids in Agri-Food Bio-Residues
David Vicente-Zurdo, Esther Gómez-Mejía, Sonia Morante‐Zarcero, et al.
Molecules (2025) Vol. 30, Iss. 6, pp. 1326-1326
Open Access
The Impact of Controlled Fermentation Temperature on Chemical Composition and Sensory Properties of Cacao
Ana María Calvo Salamanca, Andrea C. Montenegro, Diana Marcela Monroy Cárdenas, et al.
Foods (2025) Vol. 14, Iss. 9, pp. 1441-1441
Open Access
Phenolic compounds, organic acids, methylxanthines and soluble sugars profiles in cocoa placenta
Kouadio Alfred GOUDE, Koffi Honoré KOUAME, Oscar Jaurès Gbotognon, et al.
Food systems (2025) Vol. 8, Iss. 1, pp. 42-48
Open Access
Optimizing vacuum drying process of polyphenols, flavanols and DPPH radical scavenging assay in pod husk and bean shell cocoa
Fernando Ramos-Escudero, Sandra Casimiro-Gonzales, María de la Luz Cádiz‐Gurrea, et al.
Scientific Reports (2023) Vol. 13, Iss. 1
Open Access | Times Cited: 9
Bioactive Compounds and Potential Health Benefits through Cosmetic Applications of Cherry Stem Extract
Abigail García‐Villegas, Álvaro Fernández‐Ochoa, M.E. Alañón, et al.
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 7, pp. 3723-3723
Open Access | Times Cited: 3
Improving the Extraction of Polyphenols from Cocoa Bean Shells by Ultrasound and Microwaves: A Comparative Study
Vincenzo Disca, Fabiano Travaglia, Chiara Carini, et al.
Antioxidants (2024) Vol. 13, Iss. 9, pp. 1097-1097
Open Access | Times Cited: 3
Sustainable materials for novel food packaging based on alginate, methylcellulose and glycerol films functionalized with gallic acid
Francisco Javier Leyva‐Jiménez, Carlos Abellán‐Diéguez, Rodrigo Oliver‐Simancas, et al.
Future Foods (2024), pp. 100464-100464
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
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
Assessment of cocoa powder changes during the alkalization process using untargeted metabolomics
Maider Greño, Miguel Herrero, Alejandro Cifuentes, et al.
LWT (2022) Vol. 172, pp. 114207-114207
Open Access | Times Cited: 10
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