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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:

Chemical composition of kabuli and desi chickpea (Cicer arietinum L.) cultivars grown in Xinjiang, China
Shiqi Xiao, Zhenglei Li, Keqiang Zhou, et al.
Food Science & Nutrition (2022) Vol. 11, Iss. 1, pp. 236-248
Open Access | Times Cited: 19

Showing 19 citing articles:

Comprehensive review of chickpea (Cicer arietinum): Nutritional significance, health benefits, techno‐functionalities, and food applications
Nandan Kumar, Shan Hong, Yi Zhu, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access | Times Cited: 1
Prioritization of Physio-Biochemical Selection Indices and Yield-Attributing Traits toward the Acquisition of Drought Tolerance in Chickpea (Cicer arietinum L.)
Prakash Narayan Tiwari, Sharad Tiwari, Swapnil Sapre, et al.
Plants (2023) Vol. 12, Iss. 18, pp. 3175-3175
Open Access | Times Cited: 14
Unlocking the nutritional potential of chickpea: strategies for biofortification and enhanced multinutrient quality
Uday Chand Jha, Harsh Nayyar, Mahender Thudi, et al.
Frontiers in Plant Science (2024) Vol. 15
Open Access | Times Cited: 5
Characterization of Plant-Based Raw Materials Used in Meat Analog Manufacture
Viorica Bulgaru, M. Mazúr, Nаtаliа Nеtrеbа, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 483-483
Open Access
Fermented chickpea (Cicer arietinum L.) as a functional food: Meatless “vegan” burgers
R. M. Mohamed, Marwa R. Ali
Food systems (2025) Vol. 8, Iss. 1, pp. 93-98
Open Access
Chickpeas and Gut Microbiome: Functional Food Implications for Health
Aswani Ajay, Supriya Singh Gaur, Rafeeya Shams, et al.
Heliyon (2024) Vol. 10, Iss. 20, pp. e39314-e39314
Closed Access | Times Cited: 2
Processing to improve the sustainability of chickpea as a functional food ingredient
Mary Ann Augustin, J.-X. Chen, Jian‐Hui Ye
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 14, pp. 8397-8413
Closed Access | Times Cited: 1
Omics analysis of key pathway in flavour formation and B vitamins synthesis during chickpea milk fermentation by Lactiplantibacillus plantarum
Jinxin Fan, Yanzhuan Lu, Xu Li, et al.
Food Chemistry (2024) Vol. 463, pp. 141083-141083
Closed Access | Times Cited: 1
Agronomic and Phytochemical Characterization of Chickpea Local Genetic Resources for the Agroecological Transition and Sustainable Food Systems
Lara Abou Chehade, Silvia Tavarini, Maria Francesca Bozzini, et al.
Agronomy (2024) Vol. 14, Iss. 10, pp. 2229-2229
Open Access | Times Cited: 1
Freeze-Dried Cooked Chickpeas: Considering a Suitable Alternative to Prepare Tasty Reconstituted Dishes
Marı́a Isabel Cambero Rodríguez, Gonzalo D. Garcı́a de Fernando, María Dolores Romero-de-Ávila, et al.
Foods (2023) Vol. 12, Iss. 12, pp. 2339-2339
Open Access | Times Cited: 2
Improving Bioaccessibility and Bioavailability of Isoflavone Aglycones from Chickpeas by Germination and Forming β-Cyclodextrin Inclusion Complexes
Yuanfan He, Jiani Xiang, Jie Chen, et al.
Pharmaceutics (2023) Vol. 15, Iss. 12, pp. 2684-2684
Open Access | Times Cited: 2
Valorization of plant proteins for meat analogues design—a comprehensive review
Shahida Anusha Siddiqui, Ibrahim Khalifa, Tao Yin, et al.
European Food Research and Technology (2024) Vol. 250, Iss. 10, pp. 2479-2513
Open Access
Evaluation of Vermicelli with High Nutritional Value
NASRA A. ABD-ELHAK, Dalia Elsheikh, Hanan A. Hussien
Food Technology Research Journal (2024) Vol. 4, Iss. 1, pp. 49-63
Open Access
Effect of salicylic acid induction on germination, radicle length, and protein content in chickpea seedlings
Diana Elizabeth Escobedo-Álvarez, Magdalena Mendoza‐Sánchez, Jorge Alberto Acosta Gallegos, et al.
Journal of Seed Science (2024) Vol. 46
Open Access
Comparative analysis of seed oil characteristics in contrasting chickpea cultivars
Reetu Singh, Rupam Kumar Bhunia, Monika Mahajan, et al.
Journal of Plant Biochemistry and Biotechnology (2024) Vol. 33, Iss. 3, pp. 413-428
Closed Access
The technology of cooking falafel with high biological value for vegans
Larysa Bal-Prylypko, Inna Levytska, Л В Ткаченко, et al.
Potravinarstvo Slovak Journal of Food Sciences (2024) Vol. 18, pp. 776-791
Open Access
Glycemic impact of cereal and legume-based bakery products: Implications for chronic disease management
Hiba Naveed, Waleed Sultan, Kanza Aziz Awan, et al.
Food Chemistry X (2024) Vol. 24, pp. 101959-101959
Open Access
Chickpea Proteome Analysis Reveals Genotype-Dependent Variations Associated with Seed Traits
Utpal Bose, Sally Buck, Xavier Sirault, et al.
Journal of Agricultural and Food Chemistry (2024)
Open Access
Chrysanthemum morifolium Ramat. as a traditional tea material: Unraveling the influence of kill-green process on drying characteristics, phytochemical compounds, and volatile profile
Huihuang Xu, Min Wu, Wenguang Wei, et al.
Food Research International (2024) Vol. 200, pp. 115478-115478
Closed Access
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