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:
Influence of germination on the bioactivity, structural, functional and volatile characteristics of different chickpea flours
Hong‐Yan Mao, Shuo Yuan, Li Qin, et al.
Food Chemistry X (2024) Vol. 21, pp. 101195-101195
Open Access | Times Cited: 8
Hong‐Yan Mao, Shuo Yuan, Li Qin, et al.
Food Chemistry X (2024) Vol. 21, pp. 101195-101195
Open Access | Times Cited: 8
Showing 8 citing articles:
Harina integral de trigo (Triticum aestivum L.) adicionada con harina de garbanzo (Cicer arietinum L.) germinado por hidroponía: análisis reológico, de textura y sensorial en un producto de panificación
M. MIRANDA, Guadalupe Amanda López Ahumada, José Márquez Rodríguez, et al.
BIOtecnia (2025) Vol. 27, pp. e2484-e2484
Closed Access
M. MIRANDA, Guadalupe Amanda López Ahumada, José Márquez Rodríguez, et al.
BIOtecnia (2025) Vol. 27, pp. e2484-e2484
Closed Access
Effects of temperature and storage duration on chickpea quality, extraction yield and the functional properties of isolated protein
Frederico Boff Hofstatter, Eloisa Backes da Silveira, Vanessa Santos, et al.
Journal of Stored Products Research (2025) Vol. 111, pp. 102580-102580
Closed Access
Frederico Boff Hofstatter, Eloisa Backes da Silveira, Vanessa Santos, et al.
Journal of Stored Products Research (2025) Vol. 111, pp. 102580-102580
Closed Access
Influence of Malted Chickpea on the Composition of Volatiles in Hummus
Alan Gasiński, Luis Noguera‐Artiaga, Joanna Kawa‐Rygielska
Molecules (2025) Vol. 30, Iss. 6, pp. 1231-1231
Open Access
Alan Gasiński, Luis Noguera‐Artiaga, Joanna Kawa‐Rygielska
Molecules (2025) Vol. 30, Iss. 6, pp. 1231-1231
Open Access
Enhancing the Nutritional Composition and Phenolic Compound Content of Sprouted Chickpeas Using Sucrose and Chitosan as Elicitors
Alejandra Linares‐Castañeda, Luis Jorge Corzo‐Ríos, Ana Elena Cedillo Olivos, et al.
Molecules (2025) Vol. 30, Iss. 8, pp. 1775-1775
Open Access
Alejandra Linares‐Castañeda, Luis Jorge Corzo‐Ríos, Ana Elena Cedillo Olivos, et al.
Molecules (2025) Vol. 30, Iss. 8, pp. 1775-1775
Open Access
Physico-chemical characterisation of whole meal flours from three wild chickpea varieties and their technological performance in Gluten Free Bread
Ottavia Parenti, Neamtallah Assaf, Marcello Alinovi, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100816-100816
Open Access | Times Cited: 1
Ottavia Parenti, Neamtallah Assaf, Marcello Alinovi, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100816-100816
Open Access | Times Cited: 1
The impact of soaking and drying soybeans on soyflour and the gluten-free cookies made from it
Chantheareak Vann, Nantawan Therdthai, Pitiporn Ritthiruangdej, et al.
Journal of Food Technology Research (2024) Vol. 11, Iss. 3, pp. 96-108
Open Access
Chantheareak Vann, Nantawan Therdthai, Pitiporn Ritthiruangdej, et al.
Journal of Food Technology Research (2024) Vol. 11, Iss. 3, pp. 96-108
Open Access
Impact of dehulling, germination and fermentation on the bioactive and functional properties of grey pea flour
Armaghan Amanipour, Yasaman Samaei, Olof Böök, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access
Armaghan Amanipour, Yasaman Samaei, Olof Böök, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access
Modulation of adzuki (Vigna angularis) bean milk analog substrates and metabolites through singular and/or combined treatment of germination and lactic acid fermentation
Ying Luo, Ricco Tindjau, Yi‐Cheng Ler, et al.
Journal of Food Science (2024)
Closed Access
Ying Luo, Ricco Tindjau, Yi‐Cheng Ler, et al.
Journal of Food Science (2024)
Closed Access
