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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:

Influence of under-fermented cocoa mass in chocolate production: Sensory acceptance and volatile profile characterization during the processing
Aurora Britto de Andrade, Margarida Lins da Cruz, Fernanda Antonia de Souza Oliveira, et al.
LWT (2021) Vol. 149, pp. 112048-112048
Closed Access | Times Cited: 16

Showing 16 citing articles:

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: 33
Exploring volatile compounds and microbial dynamics: Kluyveromyces marxianus and Hanseniaspora opuntiae reduce Forastero cocoa fermentation time
Lizbeth M Coria-Hinojosa, Dulce Velásquez-Reyes, Montserrat Alcázar-Valle, et al.
Food Research International (2024) Vol. 193, pp. 114821-114821
Closed Access | Times Cited: 5
Flavor Precursors and Volatile Compounds Improvement of Unfermented Cocoa Beans by Hydrolysis Using Bromelain
Krisna Purbaningrum, Chusnul Hidayat, Lucia Dhiantika Witasari, et al.
Foods (2023) Vol. 12, Iss. 4, pp. 820-820
Open Access | Times Cited: 12
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
Optimization of HS-SPME/GC-MS Method for Determining Volatile Organic Compounds and Sensory Profile in Cocoa Honey from Different Cocoa Varieties (Theobroma cacao L.)
Manuela B. Nascimento, Lívia R. Amorim, Marcos A. S. Nonato, et al.
Molecules (2024) Vol. 29, Iss. 13, pp. 3194-3194
Open Access | Times Cited: 4
Analysis of the Sensory Profile and Physical and Physicochemical Characteristics of Amazonian Cocoa (Theobroma cacao L.) Beans Produced in Different Regions
Renato Meireles dos Santos, Niara Maria de Jesus Silva, Fábio Gomes Moura, et al.
Foods (2024) Vol. 13, Iss. 14, pp. 2171-2171
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
Fermentation and its effect on the physicochemical and sensory attributes of cocoa beans in the Colombian Amazon
Andrés González, Gustavo Adolfo Gutiérrez García, Paola Andrea Polanía-Hincapié, et al.
PLoS ONE (2024) Vol. 19, Iss. 10, pp. e0306680-e0306680
Open Access | Times Cited: 2
Flavor precursor formation of non-fermented forastero cocoa beans after flavourzyme® and glucose treatment
Kika Al Tamimi, Chusnul Hidayat, Tyas Utami, et al.
LWT (2023) Vol. 184, pp. 114910-114910
Open Access | Times Cited: 5
Microwave-assisted unfermented cocoa bean: improving flavor precursor after acetic acid submersion
Ahadina Dewi Maghfiroh, Rini Yanti, Chusnul Hidayat
Journal of Food Science and Technology (2023) Vol. 61, Iss. 2, pp. 279-289
Closed Access | Times Cited: 2
Optimization of the Hs-Spme/Gc-Ms Method for Determining Volatile Compounds and Sensory Profile of Cocoa Honey from Different Cocoa Varieties (Theobroma Cacao L.)
Manuela B. Nascimento, Lívia R. Amorim, Marcos A. S. Nonato, et al.
(2023)
Closed Access | Times Cited: 1
Fermentation and its effect on the physicochemical and sensory attributes of cocoa beans in the Colombian Amazon
Andrés González, Gustavo Adolfo Gutiérrez García, Paola Andrea Polanía-Hincapié, et al.
bioRxiv (Cold Spring Harbor Laboratory) (2024)
Open Access
VARIETAL AND HARVEST INFLUENCE ON THE SENSORY CHARACTERISTICS OF CHOCOLATES MADE WITH COCOA FERMENTED WITH DIFFERENT PULP CONTENTS
Paulo Túlio de Souza Silveira, Ana Valéria Ulhano Braga, Aline Duarte Correa de Brito, et al.
LWT (2024), pp. 116768-116768
Open Access
Impact of solar pre-drying and yeast starter inoculation treatments on volatile compounds in cocoa (Theobroma cacao L.) beans from Southwestern Colombia
Juan Florencio Tejeda, Jéssica Arango-Angarita, Jairo Leonardo Cuervo
Applied Food Research (2024), pp. 100559-100559
Open Access
A novel protein bar formulated with hempseed protein and Tenebrio molitor larvae protein: Nutritional, sensory characterization and hardening, volatile profile changes assessment
Xuefu Zhou, Yuanrong Zheng, Yu Zhong, et al.
Journal of Food Processing and Preservation (2021) Vol. 46, Iss. 2
Open Access | Times Cited: 3
Impact of fermentation and roasting duration on the properties of cocoa beans and dark chocolates: A preliminary study
Arifin Dwi Saputro, Hagi Argitama Putra, Nurhalima Dinda Efryla, et al.
AIP conference proceedings (2023) Vol. 2704, pp. 040019-040019
Closed Access
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