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:
Innovation in Cocoa Fermentation: Evidence from Patent Documents and Scientific Articles
Luciana Lordêlo Nascimento, Marizânia Sena Pereira, Lorena Santos de Almeida, et al.
Fermentation (2024) Vol. 10, Iss. 5, pp. 251-251
Open Access | Times Cited: 6
Luciana Lordêlo Nascimento, Marizânia Sena Pereira, Lorena Santos de Almeida, et al.
Fermentation (2024) Vol. 10, Iss. 5, pp. 251-251
Open Access | Times Cited: 6
Showing 6 citing articles:
Mixture Design and Doehlert Matrix for Optimization of Energized Dispersive Guided Extraction (EDGE) of Theobromine and Caffeine from Cocoa Bean Shells
Luciana Lordêlo Nascimento, Paulo Natan Alves dos Santos, Honnara S. Granja, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 740-740
Open Access
Luciana Lordêlo Nascimento, Paulo Natan Alves dos Santos, Honnara S. Granja, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 740-740
Open Access
Nano-Starches: Evaluation of Technology Diffusion Through Patent Analysis and Modeling
Ivo Henrique Pinto Andrade, Denílson de Jesus Assis, Rhaissa Coelho Andrade, et al.
Food Reviews International (2025), pp. 1-21
Closed Access
Ivo Henrique Pinto Andrade, Denílson de Jesus Assis, Rhaissa Coelho Andrade, et al.
Food Reviews International (2025), pp. 1-21
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
Can Different Fermentation Boxes Improve the Nutritional Composition and the Antioxidant Activity of Fermented and Dried Floodplain Cocoa Beans in the Brazilian Amazon?
Sabrina Oriana de Souza Begot da Rocha, Maria do Perpétuo Socorro Progene Vilhena, Jesus Nazareno Silva de Souza, et al.
Foods (2025) Vol. 14, Iss. 8, pp. 1391-1391
Open Access
Sabrina Oriana de Souza Begot da Rocha, Maria do Perpétuo Socorro Progene Vilhena, Jesus Nazareno Silva de Souza, et al.
Foods (2025) Vol. 14, Iss. 8, pp. 1391-1391
Open Access
Intelligent Selection of Spectral Bands from High-Precision Spectroradiometer Measurements for Optimizing Cocoa Bean Classification
Kacoutchy Jean Ayikpa, Mamadou Diarra, Abou Bakary Ballo, et al.
Electronics (2025) Vol. 14, Iss. 10, pp. 1976-1976
Open Access
Kacoutchy Jean Ayikpa, Mamadou Diarra, Abou Bakary Ballo, et al.
Electronics (2025) Vol. 14, Iss. 10, pp. 1976-1976
Open Access
Effect of the addition of cocoa sweatings and time of fermentation on flavor compounds and sensory perception of 100% roasted cocoa liquor
Nixon Andres Meneses-Marentes, Sarah M. Bharath, Helene Hopfer
Journal of Food Science (2024)
Open Access
Nixon Andres Meneses-Marentes, Sarah M. Bharath, Helene Hopfer
Journal of Food Science (2024)
Open Access
Exportaciones de cacao ecuatoriano y su incidencia en la producción durante el período 2008-2023
Daniela Mendoza, Odalys Cabrera, José Luis Rivera Velasco, et al.
Religación (2024) Vol. 9, Iss. 42, pp. e2401278-e2401278
Open Access
Daniela Mendoza, Odalys Cabrera, José Luis Rivera Velasco, et al.
Religación (2024) Vol. 9, Iss. 42, pp. e2401278-e2401278
Open Access
