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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:

Cocoa By-Products: Characterization of Bioactive Compounds and Beneficial Health Effects
Thiago F. Soares, M. Beatriz P.P. Oliveira
Molecules (2022) Vol. 27, Iss. 5, pp. 1625-1625
Open Access | Times Cited: 68

Showing 1-25 of 68 citing articles:

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
Coffee and Cocoa By-Products as Valuable Sources of Bioactive Compounds: The Influence of Ethanol on Extraction
Blanca Martínez-Inda, Nerea Jiménez‐Moreno, Irene Esparza, et al.
Antioxidants (2025) Vol. 14, Iss. 1, pp. 42-42
Open Access | Times Cited: 1
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
Profile of Bioactive Components of Cocoa (Theobroma cacao L.) By-Products from Ecuador and Evaluation of Their Antioxidant Activity
Wilma Llerena, Iván Samaniego, Christian Vallejo, et al.
Foods (2023) Vol. 12, Iss. 13, pp. 2583-2583
Open Access | Times Cited: 16
Prediction of impurities in cocoa shell powder using NIR spectroscopy
Marciano M. Oliveira, Marcus V.S. Ferreira, Mohammed Kamruzzaman, et al.
Journal of Pharmaceutical and Biomedical Analysis Open (2023) Vol. 2, pp. 100015-100015
Open Access | Times Cited: 14
Changes in the cocoa shell dietary fiber and phenolic compounds after extrusion determine its functional and physiological properties
Vanesa Benítez, Miguel Rebollo‐Hernanz, Cheyenne Braojos, et al.
Current Research in Food Science (2023) Vol. 6, pp. 100516-100516
Open Access | Times Cited: 13
Exploitation of Cocoa Pod Residues for the Production of Antioxidants, Polyhydroxyalkanoates, and Ethanol
Licelander Hennessey-Ramos, Miluska Cisneros‐Yupanqui, Diana Vanessa Santisteban Soto, et al.
Fermentation (2023) Vol. 9, Iss. 9, pp. 843-843
Open Access | Times Cited: 13
Proximate Composition and Bioactive Compounds of Cocoa Bean Shells as a By-Product from Cocoa Industries in Indonesia
Mohamad Djali, Kimberly Santasa, Rossi Indiarto, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3316-3316
Open Access | Times Cited: 11
Influence of the Different Maturation Conditions of Cocoa Beans on the Chemical Profile of Craft Chocolates
Ana Carolina do Carmo Mazzinghy, Viviane Silva, Ana Luiza Coeli Cruz Ramos, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1031-1031
Open Access | Times Cited: 4
The Health Impact of Cocoa from Cultivation to the Formation of Biogenic Amines: An Updated Review
Antonello Paparella, Maria Schirone, Clemencia Chaves‐López
Foods (2025) Vol. 14, Iss. 2, pp. 255-255
Open Access
Biolubricants from waste cooking oil: A review of extraction technologies, conversion techniques, and performance enhancement using natural antioxidants
Jia Leang Teh, Rashmi Walvekar, Kah Chun Ho, et al.
Journal of Environmental Management (2025) Vol. 375, pp. 124267-124267
Closed Access
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
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
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
Simple and reliable eco‐extraction of bioactive compounds from dark chocolate by Deep Eutectic Solvents. A sustainable study
Giuliana Vinci, Lucia Maddaloni, Sabrina Antonia Prencipe, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 7, pp. 4051-4065
Open Access | Times Cited: 9
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
Utilizing cocoa bean husk residues from supercritical extraction for biofuel production through hydrothermal liquefaction
Seung Eun Lee, Ji Sun Lim, Young‐Kwon Park, et al.
The Journal of Supercritical Fluids (2024), pp. 106416-106416
Closed Access | Times Cited: 3
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: 3
Innovative technologies in tea-beverage processing for quality improvement
Shuang Liang, Ying Gao, Yanqing Fu, et al.
Current Opinion in Food Science (2022) Vol. 47, pp. 100870-100870
Closed Access | Times Cited: 14
Adsorption Study of Continuous Heavy Metal Ions (Pb2+, Cd2+, Ni2+) Removal Using Cocoa (Theobroma cacao L.) Pod Husks
Candelaria Tejada-Tovar, Ángel Villabona-Ortíz, Ángel Darío González-Delgado
Materials (2022) Vol. 15, Iss. 19, pp. 6937-6937
Open Access | Times Cited: 13
Dehydrogenation of Glycerol for CO2 Reduction in One‐Pot Production of Lactic Acid and Formic Acid with Ru‐MACHO
Mengyu Jin, Chenlu Wang, Xin Song, et al.
ChemCatChem (2023) Vol. 15, Iss. 7
Closed Access | Times Cited: 7
Effect of Supplementation with Coffee and Cocoa By-Products to Ameliorate Metabolic Syndrome Alterations Induced by High-Fat Diet in Female Mice
Cheyenne Braojos, Andrea Gila-Díaz, Pilar Rodríguez‐Rodríguez, et al.
Foods (2023) Vol. 12, Iss. 14, pp. 2708-2708
Open Access | Times Cited: 7
Decision-making for circular economy implementation in agri-food systems: A transdisciplinary case study of cacao in Colombia
Bart van Hoof, Alfaima L. Solano‐Blanco, Juan Felipe Riaño, et al.
Journal of Cleaner Production (2023) Vol. 434, pp. 140307-140307
Closed Access | Times Cited: 7
Bioactive coating containing harzianic acid: Control of Fusarium oxysporum and preservation of tomato quality
André da Luz de Freitas, Jonas Cunha da Silva, Luciana Porto de Souza Vandenberghe, et al.
Food Control (2024) Vol. 162, pp. 110445-110445
Open Access | Times Cited: 2
Cocoa Mucilage as a Novel Ingredient in Innovative Kombucha Fermentation
Rossy Rodríguez-Castro, Raquel Guerrero, Antonio Valero, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1636-1636
Open Access | Times Cited: 2
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