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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:

Nutritional significance, value‐added applications, and consumer perceptions of food legumes: A review
Nicole Sharon Affrifah, Mark A. Uebersax, Samir Amin
Legume Science (2023) Vol. 5, Iss. 4
Open Access | Times Cited: 26

Showing 1-25 of 26 citing articles:

Microbial Fermentation for Improving the Sensory, Nutritional and Functional Attributes of Legumes
D. M. J. B. Senanayake, Peter J. Torley, Jayani Chandrapala, et al.
Fermentation (2023) Vol. 9, Iss. 7, pp. 635-635
Open Access | Times Cited: 36
Legumes and common beans in sustainable diets: nutritional quality, environmental benefits, spread and use in food preparations
Silvia Lisciani, Stefania Marconi, Cinzia Le Donne, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 10
Enhancing Tolerance to Combined Heat and Drought Stress in Cool‐Season Grain Legumes: Mechanisms, Genetic Insights, and Future Directions
M. Shanthi Priya, Muhammad Farooq, Kadambot H. M. Siddique
Plant Cell & Environment (2025)
Open Access
Beans (Phaseolus vulgaris L.) in Altai region
С. В. Жаркова, A. S. Filippova
VEGETABLE CROPS OF RUSSIA (2025), Iss. 1, pp. 45-51
Open Access
Application of legumes in the formulation of gluten-free foods: functional, nutritional and nutraceutical importance
Yunus Temitayo Imam, Emmanuel Anyachukwu Irondi, Wasiu Awoyale, et al.
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access | Times Cited: 4
The Role of Legumes in the Sustainable Mediterranean Diet: Analysis of the Consumption of Legumes in the Mediterranean Population over the Last Ten Years a PRISMA Statement Methodology
Betty Carlini, Cristina Lucini-Baquero, Javier Velázquez
Sustainability (2024) Vol. 16, Iss. 7, pp. 3081-3081
Open Access | Times Cited: 3
Nutritional Composition, Bioactive Compounds, Food Applications, and Health Benefits of Pigeon Pea (Cajanus cajan L. Millsp.): A Review
Abdulmajid Haji, Tilahun A. Teka, Tizazu Yirga Bereka, et al.
Legume Science (2024) Vol. 6, Iss. 2
Open Access | Times Cited: 3
A Study of Physical, Chemical, and Sensory Characteristics of Novel Legume Dips
Lynda Makhloufi, Mohammad I. Yamani
International Journal of Food Science (2024) Vol. 2024, pp. 1-9
Open Access | Times Cited: 1
Recalcitrance to transformation, a hindrance for genome editing of legumes
V. M. Nivya, Jasmine M. Shah
Frontiers in Genome Editing (2023) Vol. 5
Open Access | Times Cited: 5
Molecular Characteristics and Biological Properties of Bean Yellow Mosaic Virus Isolates from Slovakia
Michaela Mrkvová, Jana Kemenczeiová, Adam Achs, et al.
Horticulturae (2024) Vol. 10, Iss. 3, pp. 262-262
Open Access | Times Cited: 1
Short‐term germinated legume flours as functional ingredients in food products
Queeneth Ijeoma Onwuka, Chiemela Enyinnaya Chinma, Vanessa Chinelo Ezeocha, et al.
Journal of Food Science (2024)
Open Access | Times Cited: 1
Intake of ultra-processed food, dietary diversity and the risk of nutritional inadequacy among adults in India
Srishti Mediratta, Santu Ghosh, Pulkit Mathur
Public Health Nutrition (2023) Vol. 26, Iss. 12, pp. 2849-2858
Open Access | Times Cited: 3
Effects of ultrasonic pretreatment and drying approaches on the drying kinetics and rehydration of sprouted mung beans
Fakhreddin Salehi
Legume Science (2023) Vol. 5, Iss. 4
Open Access | Times Cited: 3
Carbohydrate Profiling of Different Accessions of Three Underutilized Legumes: A Potential Source of Valuable Nutraceuticals and Pharmaceuticals
Queeneth A. Ogunniyi, Omonike O. Ogbole, Olufunke D. Akin‐Ajani, et al.
Starch - Stärke (2023) Vol. 76, Iss. 1-2
Open Access | Times Cited: 2
Phytic Acid, Protein, and Oil Contents and Their Relationship With Seed Quality During Seed Maturation of Bambara Nut (Vigna subterranea (L.) Verdc.) Landraces
Gerard Oballim, Wilson Opile, Julius Ochuodho
Legume Science (2024) Vol. 6, Iss. 1
Open Access
Structural and Rheological Characterization of Vegetable Crispbread Enriched with Legume Purée
Karolina Szulc, Sabina Galus
Molecules (2024) Vol. 29, Iss. 8, pp. 1880-1880
Open Access
Significance and the Use of Legumes in Developing Weaning Foods With a Balanced Nutrition—A Review
Rimsha Anwar, Makafui Borbi, Allah Rakha
Legume Science (2024) Vol. 6, Iss. 3
Open Access
Proximate, functional and sensory characteristics of blended yellow maize and hard‐to‐cook cowpea extruded snacks
Talknice Zvamaziva Jombo, Tendesai A Mwayera, Getrude Ndari, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 105, Iss. 1, pp. 483-488
Open Access
Soybean β-Conglycinin and Cowpea β-Vignin Peptides Inhibit Breast and Prostate Cancer Cell Growth: An In Silico and In Vitro Approach
Biane Oliveira Philadelpho, Victória Santiago, Johnnie Elton Machado dos Santos, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3508-3508
Open Access
An exploration of applied plant-based protein formulations to shift farmers towards sustainable diets: A South African Perspective
Xolile Mkhize, Wilna Oldewage‐Theron, Carin Napier, et al.
Journal of Agriculture and Food Research (2024), pp. 101521-101521
Open Access
Traditional Legume Seed Fermentation Processes: What is the Individual Impact of the Cooking and Fermentation Stages on the Degradation of Anti-Nutritional Factors?
Charlène Gbedo, Elodie Arnaud, Caroline Strub
Food Reviews International (2024), pp. 1-31
Closed Access
Comparison study of antioxidant capacity, thermal and pasting properties, and microstructure of germinated and non-germinated pigeon peas flour from the Yogyakarta region of Indonesia
Setyaningrum Ariviani, Amanda Hasna Nafila, Nabilatuzzahro Nurunaja
IOP Conference Series Earth and Environmental Science (2024) Vol. 1417, Iss. 1, pp. 012025-012025
Open Access
Advancement of genetic engineering applications for enhancing legume crop improvement in agriculture
Asaye Demelash
Cogent Food & Agriculture (2024) Vol. 11, Iss. 1
Open Access
Proximate analysis and vitamin B contents of fresh-made, canned chickpea and broad bean dips commercially produced in Jordan
Seham M. Abu Jadayil, Ali K. Alsaed, Iman F. Mahmoud, et al.
PLoS ONE (2024) Vol. 19, Iss. 12, pp. e0311149-e0311149
Open Access
The potential of underutilised and biofortified grains, roots, and tubers in Ghana: A nutrition-sensitive approach for improved health
Flora Christine Amagloh, Richard Atinpoore Atuna, Fortune Akabanda, et al.
CABI Reviews (2023)
Closed Access
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