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 components, volatile constituents and antioxidant activities of 6 chickpea species
Xiaoyan Zhao, Lu Sun, Xiaowei Zhang, et al.
Food Bioscience (2021) Vol. 41, pp. 100964-100964
Closed Access | Times Cited: 22
Xiaoyan Zhao, Lu Sun, Xiaowei Zhang, et al.
Food Bioscience (2021) Vol. 41, pp. 100964-100964
Closed Access | Times Cited: 22
Showing 22 citing articles:
Nutritional composition, health benefits and bio-active compounds of chickpea (Cicer arietinum L.)
N. Jabena Begum, Qudrat Ullah Khan, Leyna G. Liu, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 44
N. Jabena Begum, Qudrat Ullah Khan, Leyna G. Liu, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 44
Nutritional constituent and health benefits of chickpea (Cicer arietinum L.): A review
Junyu Wang, Yonghui Li, Ang Li, et al.
Food Research International (2021) Vol. 150, pp. 110790-110790
Closed Access | Times Cited: 86
Junyu Wang, Yonghui Li, Ang Li, et al.
Food Research International (2021) Vol. 150, pp. 110790-110790
Closed Access | Times Cited: 86
Comprehensive analysis in the nutritional composition, phenolic species and in vitro antioxidant activities of different pea cultivars
Shi‐Kang Chen, Haifeng Lin, Xin Wang, et al.
Food Chemistry X (2023) Vol. 17, pp. 100599-100599
Open Access | Times Cited: 27
Shi‐Kang Chen, Haifeng Lin, Xin Wang, et al.
Food Chemistry X (2023) Vol. 17, pp. 100599-100599
Open Access | Times Cited: 27
Effect of Sustainable Pretreatments on the Nutritional and Functionality of Chickpea Protein: Implication for Innovative Food Product Development
Nikhil Dnyaneshwar Patil, Aarti Bains, Kandi Sridhar, et al.
Journal of Food Biochemistry (2024) Vol. 2024, pp. 1-29
Open Access | Times Cited: 8
Nikhil Dnyaneshwar Patil, Aarti Bains, Kandi Sridhar, et al.
Journal of Food Biochemistry (2024) Vol. 2024, pp. 1-29
Open Access | Times Cited: 8
Volatile Compounds in Pulses: A Review
Adeline Karolkowski, Élisabeth Guichard, Loı̈c Briand, et al.
Foods (2021) Vol. 10, Iss. 12, pp. 3140-3140
Open Access | Times Cited: 49
Adeline Karolkowski, Élisabeth Guichard, Loı̈c Briand, et al.
Foods (2021) Vol. 10, Iss. 12, pp. 3140-3140
Open Access | Times Cited: 49
Plant-Based Antioxidants in Gluten-Free Bread Production: Sources, Technological and Sensory Aspects, Enhancing Strategies and Constraints
Marijana Djordjević, Miljana Djordjević, Małgorzata Starowicz, et al.
Antioxidants (2024) Vol. 13, Iss. 2, pp. 142-142
Open Access | Times Cited: 6
Marijana Djordjević, Miljana Djordjević, Małgorzata Starowicz, et al.
Antioxidants (2024) Vol. 13, Iss. 2, pp. 142-142
Open Access | Times Cited: 6
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
Viorica Bulgaru, M. Mazúr, Nаtаliа Nеtrеbа, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 483-483
Open Access
Enhanced Protein Digestibility and Amino Acid Profile of a Novel Legume (Inga paterno) Seed Flours: Evaluation of Proximal Composition Changes by Sprouting
Lizbeth Rosas-Ordoñez, Milena M. Ramírez-Rodrigues, Melissa A. Ramírez-Rodrigues, et al.
Applied Biosciences (2025) Vol. 4, Iss. 1, pp. 15-15
Open Access
Lizbeth Rosas-Ordoñez, Milena M. Ramírez-Rodrigues, Melissa A. Ramírez-Rodrigues, et al.
Applied Biosciences (2025) Vol. 4, Iss. 1, pp. 15-15
Open Access
Dietary Modifications and Medicinal Plant-Based Foods: A Comprehensive Review of Their Role in Managing Diabetes Mellitus
Haseeba Muzaffar, Idrees Ahmed Wani, Hilal Ahmad Punoo
Current Food Science and Technology Reports (2025) Vol. 3, Iss. 1
Closed Access
Haseeba Muzaffar, Idrees Ahmed Wani, Hilal Ahmad Punoo
Current Food Science and Technology Reports (2025) Vol. 3, Iss. 1
Closed Access
Optimization of UAE-NADES green extraction of bioactive compounds from chickpea (Cicer arietinum L.) sprouts using simplex lattice mixture design methodology
Waseem Khalid, Hyrije Koraqi, Imed E Benmebarek, et al.
Ultrasonics Sonochemistry (2024) Vol. 112, pp. 107186-107186
Open Access | Times Cited: 3
Waseem Khalid, Hyrije Koraqi, Imed E Benmebarek, et al.
Ultrasonics Sonochemistry (2024) Vol. 112, pp. 107186-107186
Open Access | Times Cited: 3
Unravelling the α-glucosidase inhibitory properties of chickpea protein by enzymatic hydrolysis and in silico analysis
Fernando Rivero‐Pino, F. Javier Espejo-Carpio, Emilia M. Guadix
Food Bioscience (2021) Vol. 44, pp. 101328-101328
Closed Access | Times Cited: 19
Fernando Rivero‐Pino, F. Javier Espejo-Carpio, Emilia M. Guadix
Food Bioscience (2021) Vol. 44, pp. 101328-101328
Closed Access | Times Cited: 19
Nutraceutical properties, biological activities, and industrial applications of chickpea protein
Sidra Akram, Muhammad Faizan Afzal, Kainat Anwer, et al.
Cogent Food & Agriculture (2024) Vol. 10, Iss. 1
Open Access | Times Cited: 2
Sidra Akram, Muhammad Faizan Afzal, Kainat Anwer, et al.
Cogent Food & Agriculture (2024) Vol. 10, Iss. 1
Open Access | Times Cited: 2
Advances in analytical techniques for assessing volatile organic compounds in pulse crops: a comprehensive review
Leila Makhlouf, Karim El Fakhouri, Seid Ahmed Kemal, et al.
Frontiers in Horticulture (2024) Vol. 3
Open Access | Times Cited: 2
Leila Makhlouf, Karim El Fakhouri, Seid Ahmed Kemal, et al.
Frontiers in Horticulture (2024) Vol. 3
Open Access | Times Cited: 2
Study on preparation of chickpea peptide and its effect on blood glucose
Xuemei Ma, Xing Fan, Deping Wang, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 11
Xuemei Ma, Xing Fan, Deping Wang, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 11
Origins of volatile compounds and identification of odour-active compounds in air-classified fractions of faba bean (Vicia faba L. minor)
Adeline Karolkowski, Karine Gourrat, Emilie Bouzidi, et al.
Food Research International (2022) Vol. 163, pp. 112260-112260
Open Access | Times Cited: 8
Adeline Karolkowski, Karine Gourrat, Emilie Bouzidi, et al.
Food Research International (2022) Vol. 163, pp. 112260-112260
Open Access | Times Cited: 8
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
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
Effect of Chickpea (Cicer arietinum L.) Flour Incorporation on Quality, Antioxidant Properties, and Bioactive Compounds of Shortbread Cookies
Katarzyna Felisiak, Sylwia Przybylska, Grzegorz Tokarczyk, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2356-2356
Open Access | Times Cited: 1
Katarzyna Felisiak, Sylwia Przybylska, Grzegorz Tokarczyk, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2356-2356
Open 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
Lara Abou Chehade, Silvia Tavarini, Maria Francesca Bozzini, et al.
Agronomy (2024) Vol. 14, Iss. 10, pp. 2229-2229
Open Access | Times Cited: 1
Fatty Acids of Ten Commonly Consumed Pulses
William Craig Byrdwell, Robert J. Goldschmidt
Molecules (2022) Vol. 27, Iss. 21, pp. 7260-7260
Open Access | Times Cited: 4
William Craig Byrdwell, Robert J. Goldschmidt
Molecules (2022) Vol. 27, Iss. 21, pp. 7260-7260
Open Access | Times Cited: 4
Сортові особливості формування якості зерна нуту в умовах Лівобережного Лісостепу України
Andrii Melnyk, М.І. Бруньов, Ангеліна Анатоліївна Дудка, et al.
Аграрні інновації (2024), Iss. 23, pp. 123-128
Open Access
Andrii Melnyk, М.І. Бруньов, Ангеліна Анатоліївна Дудка, et al.
Аграрні інновації (2024), Iss. 23, pp. 123-128
Open Access
Eftazymo: A Traditional Greek Bread Leavened with Fermented Chickpeas
Adriana Skendi, Magdalini Hatzikamari, Μαρία Παπαγεωργίου
Springer eBooks (2023), pp. 137-160
Closed Access
Adriana Skendi, Magdalini Hatzikamari, Μαρία Παπαγεωργίου
Springer eBooks (2023), pp. 137-160
Closed Access
Other Uses of Chickpea
Ornella Francina Camiletti, Nelson R. Grosso
Elsevier eBooks (2022), pp. 241-265
Closed Access
Ornella Francina Camiletti, Nelson R. Grosso
Elsevier eBooks (2022), pp. 241-265
Closed Access
