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:
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
Showing 5 citing articles:
Effect of Pre-Drying on Flavor Modulation in Indonesian Cocoa Beans: A Metabolomics Study of Key Flavor Compounds and Sensory Profiles
Aulia Gusning Ati, Indah Anita Sari, Hendy Firmanto, et al.
Food Bioscience (2025), pp. 106056-106056
Closed Access
Aulia Gusning Ati, Indah Anita Sari, Hendy Firmanto, et al.
Food Bioscience (2025), pp. 106056-106056
Closed Access
Comparison of flash profile (FP), projective mapping (PM) and CATA for the sensory profiling of chocolate with unique flavor characteristics
Desiana Nuriza Putri, Ariza Budi Tunjung Sari, Hendy Firmanto, et al.
Food Research International (2025) Vol. 208, pp. 116026-116026
Closed Access
Desiana Nuriza Putri, Ariza Budi Tunjung Sari, Hendy Firmanto, et al.
Food Research International (2025) Vol. 208, pp. 116026-116026
Closed Access
The Role of Microbial Dynamics, Sensorial Compounds, and Producing Regions in Cocoa Fermentation
Sofía Campos, Walter José Martínez-Burgos, Guilherme Anacleto dos Reis, et al.
Microbiology Research (2025) Vol. 16, Iss. 4, pp. 75-75
Open Access
Sofía Campos, Walter José Martínez-Burgos, Guilherme Anacleto dos Reis, et al.
Microbiology Research (2025) Vol. 16, Iss. 4, pp. 75-75
Open Access
Molecular sensory basis of the unique “cocoa aroma” in white tea: An integrated study combining HS-SPME-GC–MS, GC-O, molecular docking, and addition tests
Zhiqiang Zheng, Weiwei Wu, Zhihui Wang, et al.
Food Research International (2025) Vol. 211, pp. 116413-116413
Closed Access
Zhiqiang Zheng, Weiwei Wu, Zhihui Wang, et al.
Food Research International (2025) Vol. 211, pp. 116413-116413
Closed Access
Machine learning models for terroir classification and blend similarity prediction: A proof-of-concept to enhance cocoa quality evaluation
Eloisa Bagnulo, Giorgio Felizzato, Andrea Caratti, et al.
Food Chemistry (2025) Vol. 486, pp. 144620-144620
Closed Access
Eloisa Bagnulo, Giorgio Felizzato, Andrea Caratti, et al.
Food Chemistry (2025) Vol. 486, pp. 144620-144620
Closed Access
