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:
The role of conching in chocolate flavor development: A review
Pedro Pio Campregher Augusto, Helena María André Bolini
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 4, pp. 3274-3296
Closed Access | Times Cited: 9
Pedro Pio Campregher Augusto, Helena María André Bolini
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 4, pp. 3274-3296
Closed Access | Times Cited: 9
Showing 9 citing articles:
Sensory attributes of fine flavor cocoa beans and chocolate: A systematic literature review
Desiana Nuriza Putri, Hans De Steur, Joel Juvinal, et al.
Journal of Food Science (2024) Vol. 89, Iss. 4, pp. 1917-1943
Open Access | Times Cited: 5
Desiana Nuriza Putri, Hans De Steur, Joel Juvinal, et al.
Journal of Food Science (2024) Vol. 89, Iss. 4, pp. 1917-1943
Open Access | Times Cited: 5
Functionalization of Chocolate: Current Trends and Approaches to Health-Oriented Nutrition
D. N. Tuigunov, Galiya Smagul, Yuriy Sinyavskiy, et al.
Processes (2025) Vol. 13, Iss. 5, pp. 1431-1431
Open Access
D. N. Tuigunov, Galiya Smagul, Yuriy Sinyavskiy, et al.
Processes (2025) Vol. 13, Iss. 5, pp. 1431-1431
Open Access
Assessment of microwave roasting-induced changes in composition and signature flavor compounds of black pepper (Pepper nigrum L.)
Shivani Desai, Vijay Singh Sharanagat, Prabhat K. Nema, et al.
Microchemical Journal (2024) Vol. 203, pp. 110853-110853
Closed Access | Times Cited: 2
Shivani Desai, Vijay Singh Sharanagat, Prabhat K. Nema, et al.
Microchemical Journal (2024) Vol. 203, pp. 110853-110853
Closed Access | Times Cited: 2
Can Chocolate Be Classified as an Ultra-Processed Food? A Short Review on Processing and Health Aspects to Help Answer This Question
Cynthia Ditchfield, Marta Mitsui Kushida, Mônica Roberta Mazalli, et al.
Foods (2023) Vol. 12, Iss. 16, pp. 3070-3070
Open Access | Times Cited: 6
Cynthia Ditchfield, Marta Mitsui Kushida, Mônica Roberta Mazalli, et al.
Foods (2023) Vol. 12, Iss. 16, pp. 3070-3070
Open Access | Times Cited: 6
Spatial Distribution of Cocoa Quality: Relationship between Physicochemical, Functional and Sensory Attributes of Clones from Southern Colombia
Vivian Ramón, Héctor Eduardo Hernández-Núñez, Paola Polania, et al.
Agronomy (2022) Vol. 13, Iss. 1, pp. 15-15
Open Access | Times Cited: 8
Vivian Ramón, Héctor Eduardo Hernández-Núñez, Paola Polania, et al.
Agronomy (2022) Vol. 13, Iss. 1, pp. 15-15
Open Access | Times Cited: 8
The effect of water activity on thermal resistance of Salmonella in chocolate products with different fat contents
Sicheng Sun, Ren Yang, Yucen Xie, et al.
Food Control (2024) Vol. 162, pp. 110443-110443
Closed Access | Times Cited: 1
Sicheng Sun, Ren Yang, Yucen Xie, et al.
Food Control (2024) Vol. 162, pp. 110443-110443
Closed Access | Times Cited: 1
Coffee, Tea and Herbals, and Cocoa, Chocolate and Derived Products
Mair James, Christopher James, Matthew Dixon, et al.
Elsevier eBooks (2023), pp. 159-175
Closed Access | Times Cited: 1
Mair James, Christopher James, Matthew Dixon, et al.
Elsevier eBooks (2023), pp. 159-175
Closed Access | Times Cited: 1
Toward Unified Flavor Quantitation in Cocoa-Based Products
Christoph Konrad Hofstetter, Andreas Dunkel, Ugo Bussy, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 50, pp. 20243-20250
Closed Access | Times Cited: 1
Christoph Konrad Hofstetter, Andreas Dunkel, Ugo Bussy, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 50, pp. 20243-20250
Closed Access | Times Cited: 1
Conching of dark chocolate – Processing impacts on aroma-active volatiles and viscosity of plastic masses
Yvonne Guckenbiehl, A. Romero, H Haug, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100909-100909
Open Access
Yvonne Guckenbiehl, A. Romero, H Haug, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100909-100909
Open Access
Development of Emotion Lexicons to Describe Sugar-Free Chocolate According to Consumers’ PROP Taster Status
Telana van Zyl, Annchen Mielmann, Neoline le Roux
Applied Sciences (2023) Vol. 13, Iss. 24, pp. 12994-12994
Open Access
Telana van Zyl, Annchen Mielmann, Neoline le Roux
Applied Sciences (2023) Vol. 13, Iss. 24, pp. 12994-12994
Open Access
