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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:

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

Showing 1-25 of 45 citing articles:

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: 49
Eco-Friendly Extraction: Innovations, Principles, and Comparison with Traditional Methods
Geetika Shrivastav, Thakur Prava Jyoti, Shivani Chandel, et al.
Separation and Purification Reviews (2024), pp. 1-17
Closed Access | Times Cited: 9
Metabolomics during the spontaneous fermentation in cocoa (Theobroma cacao L.): An exploraty review
César R. Balcázar-Zumaeta, Efraín M. Castro–Alayo, Ilse S. Cayo-Colca, et al.
Food Research International (2022) Vol. 163, pp. 112190-112190
Open Access | Times Cited: 32
Correlation between color parameters and bioactive compound content during cocoa seed transformation under controlled process conditions
Lili Dahiana Becerra, María Ximena Quintanilla‐Carvajal, Sebastián Escobar, et al.
Food Bioscience (2023) Vol. 53, pp. 102526-102526
Open Access | Times Cited: 22
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: 18
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
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
2-Methylimidazole-doped nanozymes with enhanced laccase activity for the (+)-catechins detection in dairy products
Meini Li, Yunfei Xie, Donghui Song, et al.
Talanta (2022) Vol. 252, pp. 123853-123853
Closed Access | Times Cited: 23
Pulsed pressure enhances osmotic dehydration and subsequent hot air drying kinetics and quality attributes of red beetroot
Yu-Peng Pei, Bao-Hu Sun, Sriram K. Vidyarthi, et al.
Drying Technology (2022) Vol. 41, Iss. 2, pp. 262-276
Closed Access | Times Cited: 19
Reduction in the Cocoa Spontaneous and Starter Culture Fermentation Time Based on the Antioxidant Profile Characterization
César R. Balcázar-Zumaeta, Alexa J. Pajuelo-Muñoz, Deisy F. Trigoso-Rojas, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3291-3291
Open Access | Times Cited: 11
Theobroma spp.: A review of it's chemical and innovation potential for the food industry
Josiana Moreira Mar, Edson Queiroz da Fonseca Júnior, Renilto Frota Corrêa, et al.
Food Chemistry Advances (2024) Vol. 4, pp. 100683-100683
Open Access | Times Cited: 4
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
Circular bioeconomy for cocoa by-product industry: Development of whey protein-cocoa bean shell concentrate particles obtained by spray-drying and freeze-drying for commercial applications
Alexandra Valencia, Carlos Elías‐Peñafiel, Christian R. Encina-Zelada, et al.
Food and Bioproducts Processing (2024) Vol. 146, pp. 38-48
Closed Access | Times Cited: 4
Natural Compounds from Food By-Products in Preservation Processes: An Overview
Lucia Maddaloni, Laura Gobbi, Giuliana Vinci, et al.
Processes (2025) Vol. 13, Iss. 1, pp. 93-93
Open Access
Relationship between physicochemical properties of roasted cocoa beans and climate patterns: quality and safety implications
Federman Betancourt-Sambony, Yeison Fernando Barrios‐Rodríguez, María Elena Medina-Orjuela, et al.
LWT (2025), pp. 117320-117320
Open Access
Identification of catechin species using a colorimetric and fluorescence dual-mode sensor array based on peroxidase-like PtNi bunched nanoparticles
Yan‐lin She, Chenxin Dong, Yumin Leng, et al.
Analytical Methods (2025)
Closed Access
Impact of Combined Sun and Hybrid Drying Technologies on Cocoa Drying Process and Quality
Johanna Pita-Garcia, José Reinoso-Tigre, Sócrates Palácios-Ponce, et al.
Heliyon (2025) Vol. 11, Iss. 4, pp. e42884-e42884
Open Access
Construction of an Automated Removal Robot for the Natural Drying of Cacao Beans
José Javier Tuanama Aguilar, Carlos Armando Ríos López, José Luis Pasquel‐Reátegui, et al.
Sensors (2025) Vol. 25, Iss. 5, pp. 1520-1520
Open Access
Production of polyphenol extracts with antioxidant activity from olive pomace: process modeling and optimization
Roberto Lavecchia, Vittoria Sapone, Antonio Zuorro
Chemical Product and Process Modeling (2025)
Closed 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
Supercritical CO2 assisted extraction of freeze-dried sinami fruit pulp (Oenocarpus mapora H. karst) oil: An experimental optimization approach
Maritza Barriga, Sandra Casimiro-Gonzales, Fernando Ramos-Escudero, et al.
LWT (2024) Vol. 198, pp. 115956-115956
Open Access | Times Cited: 3
Influence of geographical origin in the physical and bioactive parameters of single origin dark chocolate
José Cartas, Nuno Alvarenga, Ana Partidário, et al.
European Food Research and Technology (2024) Vol. 250, Iss. 10, pp. 2569-2580
Open Access | Times Cited: 3
Theobroma cacao and Theobroma grandiflorum: Botany, Composition and Pharmacological Activities of Pods and Seeds
Élodie Jean-Marie, Weiwen Jiang, Didier Béreau, et al.
Foods (2022) Vol. 11, Iss. 24, pp. 3966-3966
Open Access | Times Cited: 14
The preventive and therapeutic potential of native Brazilian fruits on colorectal cancer
Roberto de Paula do Nascimento, Lívia Mateus Reguengo, Ana Paula da Fonseca Machado, et al.
Food Bioscience (2022) Vol. 46, pp. 101539-101539
Closed Access | Times Cited: 14
‘From soil to chocolate bar’: identifying critical steps in the journey of cadmium in a Colombian cacao plantation
Daniel Bravo, Margareth Santander, Jader Rodríguez Cortina, et al.
Food Additives & Contaminants Part A (2022) Vol. 39, Iss. 5, pp. 949-963
Closed Access | Times Cited: 13
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