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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:

A review on traditional technology and safety challenges with regard to antinutrients in legume foods
Anand Sharma
Journal of Food Science and Technology (2020) Vol. 58, Iss. 8, pp. 2863-2883
Open Access | Times Cited: 54

Showing 1-25 of 54 citing articles:

The fourth industrial revolution in the food industry—part II: Emerging food trends
Abdo Hassoun, Alaa El‐Din A. Bekhit, Anet ­Režek ­Jambrak, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 2, pp. 407-437
Closed Access | Times Cited: 103
A Comprehensive Review of Pea (Pisum sativum L.): Chemical Composition, Processing, Health Benefits, and Food Applications
Ding‐Tao Wu, Wenxing Li, Jiajia Wan, et al.
Foods (2023) Vol. 12, Iss. 13, pp. 2527-2527
Open Access | Times Cited: 56
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: 44
Conventional and emerging processing techniques for the post-harvest reduction of antinutrients in edible legumes
Gouri Das, Anand Sharma, Prabir K. Sarkar
Applied Food Research (2022) Vol. 2, Iss. 1, pp. 100112-100112
Open Access | Times Cited: 64
Naturally Occurring Plant Food Toxicants and the Role of Food Processing Methods in Their Detoxification
Markos Makiso Urugo, Tadele Tuba Tringo
International Journal of Food Science (2023) Vol. 2023, pp. 1-16
Open Access | Times Cited: 27
Unlocking the Potential of Insect-Based Proteins: Sustainable Solutions for Global Food Security and Nutrition
Hugo M. Lisboa, Amanda Priscila Silva Nascimento, Amélia Edneusa Pereira Arruda, et al.
Foods (2024) Vol. 13, Iss. 12, pp. 1846-1846
Open Access | Times Cited: 11
A review of the toxicological effects and allergenic potential of emerging alternative protein sources
Matilde Milana, E.D. van Asselt, H.J. van der Fels‐Klerx
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Open Access | Times Cited: 1
A Comprehensive Review of Antinutrients in Plant‐Based Foods and Their Key Ingredients
Neşe Tunçel, Havva Polat, Ali Emre Andaç, et al.
Nutrition Bulletin (2025)
Closed Access | Times Cited: 1
Valorisation potential and challenges of food side product streams for food applications: A review using the example of Switzerland
I. Salvatore, R. Leue-Rüegg, C. Beretta, et al.
Future Foods (2024) Vol. 9, pp. 100325-100325
Open Access | Times Cited: 6
A review of thermosensitive antinutritional factors in plant‐based foods
Xin Kong, You Li, Xinqi Liu
Journal of Food Biochemistry (2022) Vol. 46, Iss. 9
Closed Access | Times Cited: 23
Nutritional Compositions, Phenolic Contents, and Antioxidant Potentials of Ten Original Lineage Beans in Thailand
Yuraporn Sahasakul, Amornrat Aursalung, Sirinapa Thangsiri, et al.
Foods (2022) Vol. 11, Iss. 14, pp. 2062-2062
Open Access | Times Cited: 23
Leguminous Microgreens and the Makeup of Their Nutrients
Abhishek Kumar, Deepti Dwivedi, Ankur Srivastava, et al.
(2025), pp. 21-45
Closed Access
Lupin: A promising alternative protein source for aquaculture feeds?
Adrian Szczepański, Dobrochna Adamek‐Urbańska, Robert Kasprzak, et al.
Aquaculture Reports (2022) Vol. 26, pp. 101281-101281
Open Access | Times Cited: 21
Effects on total phenolic and flavonoid content, antioxidant properties, and angiotensin I-converting enzyme inhibitory activity of beans by solid-state fermentation with Cordyceps militaris
Wei-Wei Liu, Mengqian Dun, Xinyuan Liu, et al.
International Journal of Food Properties (2022) Vol. 25, Iss. 1, pp. 477-491
Open Access | Times Cited: 20
Enhancing the nutritional and bioactive benefits of faba bean flour by combining preprocessing and thermoplastic extrusion: A comprehensive study on digestion-resistant peptides
Rebeca Salvador‐Reyes, Maria Teresa Pedrosa Silva Clerici, Cristina Martínez‐Villaluenga
Food Research International (2024) Vol. 183, pp. 114231-114231
Closed Access | Times Cited: 4
The role of fermentation with lactic acid bacteria in quality and health effects of plant‐based dairy analogues
Erenay Erem, Meral Kılıç‐Akyılmaz
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 4
Open Access | Times Cited: 4
Management Strategies for the Anti-nutrient Oxalic Acid in Foods: A Comprehensive Overview of Its Dietary Sources, Roles, Metabolism, and Processing
Ahmed Zayed, Ghada M. Adly, Mohamed A. Farag
Food and Bioprocess Technology (2025)
Open Access
Dry Fractionation for Sustainable Production of Functional, Nutritional and Palatable Grain Legume Protein Ingredients
Maarten A.I. Schutyser, Santiago Calderon Novoa, Koen Wetterauw, et al.
Food Engineering Reviews (2025)
Open Access
Modulation of physicochemical, digestibility, and cytotoxic properties of pupunha (Bactris gasipaes) flour by different processes
Yves José de Souza Santos, M.B.V. Argento, William Marcondes Facchinatto, et al.
Food Research International (2025), pp. 116159-116159
Closed Access
Global Food Security and Bioenergy Production
Zakir Ullah, Javed Iqbal, Banzeer Ahsan Abbasi, et al.
(2025), pp. 15-48
Closed Access
Advancing Legume Quality Assessment Through Machine Learning: Current Trends and Future Directions
Mahdi Rashvand, Mehrad Nikzadfar, Sabina Laveglia, et al.
Journal of Food Composition and Analysis (2025), pp. 107532-107532
Closed Access
Upcycling aquafaba and liluva (food processing wastewater of legumes) into new value-added products
Luca Serventi, Joseph McNeill
Current Opinion in Food Science (2024) Vol. 58, pp. 101197-101197
Closed Access | Times Cited: 3
Partial replacement of red and processed meat with legumes: a modelling study of the impact on nutrient intakes and nutrient adequacy on the population level
Niina E. Kaartinen, Heli Tapanainen, Mirkka Maukonen, et al.
Public Health Nutrition (2022) Vol. 26, Iss. 2, pp. 303-314
Open Access | Times Cited: 15
Fermentation as Strategy for Improving Nutritional, Functional, Technological, and Sensory Properties of Legumes
Michela Verni, Erica Pontonio, Marco Montemurro, et al.
IntechOpen eBooks (2022)
Open Access | Times Cited: 14
Comparative GC–MS based nutrients profiling of less explored legume seeds of Melilotus, Medicago, Trifolium, and Ononis analysed using chemometric tools
Heba A. Fahmy, Sherine El‐Shamy, Mohamed A. Farag
Scientific Reports (2023) Vol. 13, Iss. 1
Open Access | Times Cited: 7
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