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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:

Chickpeas suppress postprandial blood glucose concentration, and appetite and reduce energy intake at the next meal
Tasleem A. Zafar, Yearul Kabir
Journal of Food Science and Technology (2016) Vol. 54, Iss. 4, pp. 987-994
Open Access | Times Cited: 21

Showing 21 citing articles:

A review on the role of functional foods and derivatives for diabetes management
Aswathy Nair, Rajamohanan Jalaja Anish, S. N. Moorthy
Journal of Food Science and Technology (2025)
Closed Access | Times Cited: 1
Legume Consumption and Cardiometabolic Health
Nerea Becerra‐Tomás, Christopher Papandreou, Jordi Salas‐Salvadó
Advances in Nutrition (2019) Vol. 10, pp. S437-S450
Open Access | Times Cited: 59
Potential of chickpea and psyllium in gluten-free breadmaking: Assessing bread's quality, sensory acceptability, and glycemic and satiety indexes
Fernanda G. Santos, Etiene Valéria de Aguiar, Cristina M. Rosell, et al.
Food Hydrocolloids (2020) Vol. 113, pp. 106487-106487
Open Access | Times Cited: 52
Tapping the Economic Potential of Chickpea in Sub-Saharan Africa
Asnake Fikre, Haile Desmae, Seid Ahmed
Agronomy (2020) Vol. 10, Iss. 11, pp. 1707-1707
Open Access | Times Cited: 38
Trends and Patterns of Chickpea Consumption among United States Adults: Analyses of National Health and Nutrition Examination Survey Data
Colin D. Rehm, Shellen Goltz, Julia A. Katcher, et al.
Journal of Nutrition (2023) Vol. 153, Iss. 5, pp. 1567-1576
Open Access | Times Cited: 12
Chickpea as a promising ingredient substitute in gluten-free bread making: An overview of technological and nutritional benefits
B. R. Vinod, Ram Asrey, Shalini Gaur Rudra, et al.
Food Chemistry Advances (2023) Vol. 3, pp. 100473-100473
Open Access | Times Cited: 11
Parboiled rice metabolism differs in healthy and diabetic individuals with similar improvement in glycemic response
Samar Hamad, Tasleem A. Zafar, Jiwan S. Sidhu
Nutrition (2017) Vol. 47, pp. 43-49
Closed Access | Times Cited: 29
A Bibliometric Analysis of Chickpea Agronomic Practices in the World During 45 Years of Scientific Research
Claudio Calia, Cataldo Pulvento, Mohamed Sellami, et al.
Legume Science (2024) Vol. 6, Iss. 1
Open Access | Times Cited: 2
Identification and Function Analysis of Novel Hypoglycemic and Antioxidant Peptides from Chickpea
Pei Li, Guoping Chen, Rongyao Liang, et al.
Plant Foods for Human Nutrition (2024) Vol. 79, Iss. 4, pp. 834-842
Closed Access | Times Cited: 2
Rheological characteristics of wheat–chickpea composite flour doughs and effect of Amla powder (Phyllanthus emblica L.) addition on the functional properties of bread
Tasleem A. Zafar, Ahmad R Allafi, Dina Alkandari, et al.
Food Science and Technology International (2020) Vol. 27, Iss. 3, pp. 264-275
Closed Access | Times Cited: 17
The Benefits of Including Hummus and Hummus Ingredients into the American Diet to Promote Diet Quality and Health: A Comprehensive Review
Evan J Reister, Lynn N. Belote, Heather J. Leidy
Nutrients (2020) Vol. 12, Iss. 12, pp. 3678-3678
Open Access | Times Cited: 17
Reinforcement of the Antioxidative Properties of Chickpea Beverages Through Fermentation Carried Out by Probiotic Strain Lactobacillus plantarum 299v
Katarzyna Skrzypczak, Ewa Jabłońska‐Ryś, Klaudia Gustaw, et al.
Journal of Pure and Applied Microbiology (2019) Vol. 13, Iss. 1, pp. 01-12
Open Access | Times Cited: 14
Impact of food processing on postprandial glycaemic and appetite responses in healthy adults: a randomized, controlled trial
Maryam Hafiz, Matthew D. Campbell, Nicolas M. Orsi, et al.
Food & Function (2022) Vol. 13, Iss. 3, pp. 1280-1290
Open Access | Times Cited: 8
High amylose cornstarch preloads stabilized postprandial blood glucose but failed to reduce appetite or food intake in healthy women
Tasleem A. Zafar
Appetite (2018) Vol. 131, pp. 1-6
Closed Access | Times Cited: 14
Advanced near-real dynamic in vitro human stomach system for investigating gastric digestion and emptying of cooked black rice with gradient milling
Shuxin Ye, An Ding, Qing Gao, et al.
LWT (2024), pp. 117206-117206
Open Access | Times Cited: 1
Seeds
Sawsan Mohammed, M. Walid Qoronfleh
Advances in neurobiology (2020), pp. 421-467
Closed Access | Times Cited: 5
Impact of Pre-Processed Chickpea Flour Incorporation into “Mankoushe” on Appetite Hormones and Scores
Sahar Dandachy, Hiba Mawlawi, Marwan Chedid, et al.
Foods (2018) Vol. 7, Iss. 10, pp. 173-173
Open Access | Times Cited: 4
Evaluation of Preconception Dietary Patterns in Women Enrolled in a Multisite Study
Shan Xuan Lim, Vanessa Cox, Natasha Brianez Rodrigues, et al.
Current Developments in Nutrition (2022) Vol. 6, Iss. 7, pp. nzac106-nzac106
Open Access | Times Cited: 3
Lentils based pasta affect satiation, satiety and food intake in healthy volunteers
Iolanda Cioffi, Daniela Martini, Cristian Del Bo’, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100858-100858
Open Access
The Effect of Cooking and Cooling Chickpea Pasta on Resistant Starch Content, Glycemic Response, and Glycemic Index in Healthy Adults
Adrianna Bojarczuk, Paulina Kęszycka, Krystian Marszałek, et al.
Metabolites (2024) Vol. 14, Iss. 11, pp. 585-585
Open Access
Food Type and Lentil Variety Affect Satiety Responses but Not Food Intake in Healthy Adults When Lentils Are Substituted for Commonly Consumed Carbohydrates
Sandra Clark, D. Dan Ramdath, Brittany V King, et al.
Journal of Nutrition (2019) Vol. 149, Iss. 7, pp. 1180-1188
Open Access | Times Cited: 2
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