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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 Bean Shell—A By-Product with Nutritional Properties and Biofunctional Potential
Olga Rojo-Poveda, Letricia Barbosa‐Pereira, Giuseppe Zeppa, et al.
Nutrients (2020) Vol. 12, Iss. 4, pp. 1123-1123
Open Access | Times Cited: 165

Showing 1-25 of 165 citing articles:

Food by-products and food wastes: are they safe enough for their valorization?
Bárbara Socas‐Rodríguez, Gerardo Álvarez‐Rivera, Alberto Valdés, et al.
Trends in Food Science & Technology (2021) Vol. 114, pp. 133-147
Open Access | Times Cited: 196
Cocoa bean shell waste valorisation; extraction from lab to pilot-scale cavitational reactors
Giorgio Grillo, Luisa Boffa, Arianna Binello, et al.
Food Research International (2018) Vol. 115, pp. 200-208
Open Access | Times Cited: 110
Revalorization of bioactive compounds from tropical fruit by-products and industrial applications by means of sustainable approaches
María de la Luz Cádiz‐Gurrea, María del Carmen Villegas-Aguilar, Francisco Javier Leyva‐Jiménez, et al.
Food Research International (2020) Vol. 138, pp. 109786-109786
Closed Access | Times Cited: 86
Extraction of phenolic compounds from cocoa shell: Modeling using response surface methodology and artificial neural networks
Miguel Rebollo‐Hernanz, Silvia Cañas, Diego Taladrid, et al.
Separation and Purification Technology (2021) Vol. 270, pp. 118779-118779
Open Access | Times Cited: 86
Strategies to Improve Meat Products’ Quality
Claudiu Ștefan Ursachi, Simona Perța-Crișan, Florentina‐Daniela Munteanu
Foods (2020) Vol. 9, Iss. 12, pp. 1883-1883
Open Access | Times Cited: 82
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
Dark chocolate: An overview of its biological activity, processing, and fortification approaches
Sharmistha Samanta, Tanmay Sarkar, Runu Chakraborty, et al.
Current Research in Food Science (2022) Vol. 5, pp. 1916-1943
Open Access | Times Cited: 60
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
Supercritical extraction of butter from agroindustrial cocoa residue from the Amazon
Jean Maurício Leão Pinheiro, Ana Paula de Souza e Silva, Kelly Roberta Pinheiro Pantoja, et al.
The Journal of Supercritical Fluids (2025), pp. 106560-106560
Closed Access | Times Cited: 1
Chemical and biological properties of cocoa beans affected by processing: a review
Noor Ariefandie Febrianto, Sunan Wang, Fan Zhu
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 30, pp. 8403-8434
Closed Access | Times Cited: 44
Phenolic compounds of Theobroma cacao L. show potential against dengue RdRp protease enzyme inhibition by In-silico docking, DFT study, MD simulation and MMGBSA calculation
AKM Moyeenul Huq, Miah Roney, Amit Dubey, et al.
PLoS ONE (2024) Vol. 19, Iss. 3, pp. e0299238-e0299238
Open Access | Times Cited: 7
Valorisation potential and challenges of food side product streams for food applications: A review using the example of Switzerland
I. Salvatore, R. Leue-Rüegg, C. Beretta, et al.
Future Foods (2024) Vol. 9, pp. 100325-100325
Open Access | Times Cited: 6
Valorization of flours from cocoa, sinami and sacha inchi by-products for the reformulation of Peruvian traditional flatbread (‘Pan Chapla’).
Elena Martinéz, Fernando Ramos-Escudero
International Journal of Gastronomy and Food Science (2024) Vol. 36, pp. 100930-100930
Open Access | Times Cited: 6
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
Bioactive compounds and techno-functional properties of high-fiber co-products of the cacao agro-industrial chain
Johannes Delgado‐Ospina, Raquel Lucas‐González, Manuel Viuda‐Martos, et al.
Heliyon (2021) Vol. 7, Iss. 4, pp. e06799-e06799
Open Access | Times Cited: 39
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
Challenges in bioethanol production from food residues
Letícia Eduarda Bender, Samuel Teixeira Lopes, Karolynne Sousa Gomes, et al.
Bioresource Technology Reports (2022) Vol. 19, pp. 101171-101171
Closed Access | Times Cited: 23
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
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
Innovative Uses of Agricultural By-Products in the Food and Beverage Sector: A Review
Hirpha Adugna Areti, Melkiyas Diriba Muleta, Lata Deso Abo, et al.
Food Chemistry Advances (2024) Vol. 5, pp. 100838-100838
Open Access | Times Cited: 5
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
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
Spray Drying as a Method of Choice for Obtaining High Quality Products from Food Wastes– A Review
Marija Banožić, Jelena Vladić, Ines Banjari, et al.
Food Reviews International (2021) Vol. 39, Iss. 4, pp. 1953-1985
Closed Access | Times Cited: 27
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