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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:

Microbial Diversity and Contribution to the Formation of Volatile Compounds during Fine-Flavor Cacao Bean Fermentation
Joel Tigrero-Vaca, María Gabriela Maridueña-Zavala, Hui‐ling Liao, et al.
Foods (2022) Vol. 11, Iss. 7, pp. 915-915
Open Access | Times Cited: 17

Showing 17 citing articles:

Development of Candida autochthonous starter for cigar fermentation via dissecting the microbiome
Yun Jia, Yuanfa Liu, Wanrong Hu, et al.
Frontiers in Microbiology (2023) Vol. 14
Open Access | Times Cited: 24
Yeasts as Producers of Flavor Precursors during Cocoa Bean Fermentation and Their Relevance as Starter Cultures: A Review
Hugo Gabriel Gutiérrez-Ríos, Mirna Leonor Suárez-Quiroz, Zorba Josué Hernández‐Estrada, et al.
Fermentation (2022) Vol. 8, Iss. 7, pp. 331-331
Open Access | Times Cited: 26
Integrating shotgun metagenomics and metabolomics to elucidate the dynamics of microbial communities and metabolites in fine flavor cocoa fermentation in Hainan
Haode Chang, Chunhe Gu, Mengrui Wang, et al.
Food Research International (2023) Vol. 177, pp. 113849-113849
Closed Access | Times Cited: 14
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
Almond skin spontaneous fermentation promotes the selection of Lactic Acid Bacteria starters with exopolysaccharide-producing activities to be used as by-product industry applications
Carmen Aurora Apa, L. Mancini, Francesco Maria Calabrese, et al.
Future Foods (2025), pp. 100552-100552
Open Access
Diversity and Composition of Endophytic Fungal Communities Associated with Cocoa (Theobroma cacao L.) Fruits in the Northern Ecuadorian Amazon
Pablo Israel Álvarez Romero, Daniel Arturo Román-Robalino, Eduardo Patricio Salazar-Castañeda, et al.
International Journal of Plant Biology (2025) Vol. 16, Iss. 1, pp. 17-17
Open Access
Microbial Succession During Box and Heap Fermentation of Cocoa Beans (Theobroma Cocoa)-impacts on Nutrients and Chocolate Quality
P. C. Ojimelukwe
Research Square (Research Square) (2025)
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
Changes in GC-MS metabolite profile, antioxidant capacity and anthocyanins content during fermentation of fine-flavor cacao beans from Ecuador
Iván Chóez-Guaranda, María Gabriela Maridueña-Zavala, Adela Quevedo, et al.
PLoS ONE (2024) Vol. 19, Iss. 3, pp. e0298909-e0298909
Open Access | Times Cited: 2
Evaluation of stress tolerance and design of alternative culture media for the production of fermentation starter cultures in cacao
Maria Pilar Constante Catuto, Joel Tigrero-Vaca, Mirian Villavicencio-Vásquez, et al.
Heliyon (2024) Vol. 10, Iss. 8, pp. e29900-e29900
Open Access | Times Cited: 2
Multiomics analysis reveals microbial diversity and activity through spontaneous fermentation of Theobroma cacao
Ynara da Costa Fonseca, Celina Eugenio Bahule, Héctor Herrera, et al.
Heliyon (2024) Vol. 10, Iss. 23, pp. e40542-e40542
Open Access | Times Cited: 2
Physicochemical changes during controlled laboratory fermentation of cocoa (CCN-51) with the inclusion of fruits and on-farm inoculation
María Alicia Peña González, Jennifer Pamela Ortiz Urgiles, Fernanda Alegría Santander Pérez, et al.
Brazilian journal of food technology/Brazilian Journal of Food Technology (2023) Vol. 26
Open Access | Times Cited: 5
Variations in Ecuadorian Cocoa Fermentation and Drying at Two Locations: Implications for Quality and Sensory
Stefanie Streule, Susette Freimüller Leischtfeld, Martina Galler, et al.
Foods (2023) Vol. 13, Iss. 1, pp. 137-137
Open Access | Times Cited: 5
Implications of Domestication in Theobroma cacao L. Seed-Borne Microbial Endophytes Diversity
Deisy Lisseth Toloza-Moreno, Roxana Yockteng, Jose Ives Pérez-Zúñiga, et al.
Microbial Ecology (2024) Vol. 87, Iss. 1
Open Access | Times Cited: 1
Foodomics as a Tool for Evaluating Food Authenticity and Safety from Field to Table: A Review
Shuchen Zhang, Jia-Nan Chen, F. Gao, et al.
Foods (2024) Vol. 14, Iss. 1, pp. 15-15
Open Access | Times Cited: 1
Implications of Domestication in Theobroma Cacao L. Seed-borne Microbial Endophytes Diversity
Deisy Lisseth Toloza-Moreno, Roxana Yockteng, José Ives Pérez Zuñiga, et al.
Research Square (Research Square) (2024)
Open Access
Characterization of flavors-producing yeast strains from Indonesia culture collection
Urip Perwitasari, Siti Karlina Agustin, Senlie Octaviana, et al.
AIP conference proceedings (2023) Vol. 2972, pp. 050005-050005
Closed Access
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