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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:

Gut microbiota and short chain fatty acid composition as affected by legume type and processing methods as assessed by simulated in vitro digestion assays
Yuxiang Chen, Sam K. C. Chang, Yan Zhang, et al.
Food Chemistry (2019) Vol. 312, pp. 126040-126040
Open Access | Times Cited: 62

Showing 1-25 of 62 citing articles:

Is There Such a Thing as “Anti-Nutrients”? A Narrative Review of Perceived Problematic Plant Compounds
Weston Petroski, Deanna M. Minich
Nutrients (2020) Vol. 12, Iss. 10, pp. 2929-2929
Open Access | Times Cited: 216
An in vitro batch fermentation protocol for studying the contribution of food to gut microbiota composition and functionality
Sergio Pérez-Burillo, Silvia Molino, Beatriz Navajas-Porras, et al.
Nature Protocols (2021) Vol. 16, Iss. 7, pp. 3186-3209
Closed Access | Times Cited: 186
Antinutrients: Lectins, goitrogens, phytates and oxalates, friends or foe?
Martha L. López-Moreno, M. Garcés-Rimón, M.Carmen Miguel
Journal of Functional Foods (2022) Vol. 89, pp. 104938-104938
Open Access | Times Cited: 86
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: 18
Edible Plant Sprouts: Health Benefits, Trends, and Opportunities for Novel Exploration
Simon Okomo Aloo, Fred Kwame Ofosu, Sheila M. Kilonzi, et al.
Nutrients (2021) Vol. 13, Iss. 8, pp. 2882-2882
Open Access | Times Cited: 73
The role of pulses in improving human health: A review
Chelsea Didinger, Henry J. Thompson
Legume Science (2022) Vol. 4, Iss. 4
Open Access | Times Cited: 45
Sex hormones, intestinal inflammation, and the gut microbiome: Major influencers of the sexual dimorphisms in obesity
Holly Brettle, Vivian Tran, Grant R. Drummond, et al.
Frontiers in Immunology (2022) Vol. 13
Open Access | Times Cited: 43
Hard-to-cook phenomenon in common legumes: Chemistry, mechanisms and utilisation
Dilini Perera, Lavaraj Devkota, Gil Garnier, et al.
Food Chemistry (2023) Vol. 415, pp. 135743-135743
Open Access | Times Cited: 38
Effects of different foods and cooking methods on the gut microbiota: an in vitro approach
Alberto Lerma-Aguilera, Sergio Pérez-Burillo, Beatriz Navajas-Porras, et al.
Frontiers in Microbiology (2024) Vol. 14
Open Access | Times Cited: 13
More than a meat- or synthetic nitrogen fertiliser-substitute: a review of legume phytochemicals as drivers of ‘One Health’ via their influence on the functional diversity of soil- and gut-microbes
Rafael D. C. Duarte, Pietro P. M. Iannetta, Ana Gomes, et al.
Frontiers in Plant Science (2024) Vol. 15
Open Access | Times Cited: 9
New horizon to the world of gut microbiome: seeds germination
Sima Maleki, Seyed Hadi Razavi, Hariom Yadav, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-19
Closed Access | Times Cited: 8
Comparative studies on the effect of probiotic additions on the physicochemical and microbiological properties of yoghurt made from soymilk and cow's milk during refrigeration storage (R2)
Li Cui, Sam K. C. Chang, Rama Nannapaneni
Food Control (2020) Vol. 119, pp. 107474-107474
Open Access | Times Cited: 60
In vitro Fermentation Reveals Changes in Butyrate Production Dependent on Resistant Starch Source and Microbiome Composition
June Teichmann, Darrell Cockburn
Frontiers in Microbiology (2021) Vol. 12
Open Access | Times Cited: 48
Evolution of the Gut Microbiota and Its Fermentation Characteristics of Ningxiang Pigs at the Young Stage
Hao Li, Longteng Ma, Zhiqing Li, et al.
Animals (2021) Vol. 11, Iss. 3, pp. 638-638
Open Access | Times Cited: 38
Plant-sourced intrinsic dietary fiber: Physical structure and health function
Wangyan Qin, Lijun Sun, Ming Miao, et al.
Trends in Food Science & Technology (2021) Vol. 118, pp. 341-355
Closed Access | Times Cited: 34
Flos Sophorae Immaturus: Phytochemistry, bioactivities, and its potential applications
Yuhong Gong, Liuping Fan, Li Wang, et al.
Food Reviews International (2021) Vol. 39, Iss. 6, pp. 3185-3203
Closed Access | Times Cited: 34
Plant Proteins: Methods of Quality Assessment and the Human Health Benefits of Pulses
Matthew G. Nosworthy, Gerardo Medina, Zhan‐Hui Lu, et al.
Foods (2023) Vol. 12, Iss. 15, pp. 2816-2816
Open Access | Times Cited: 14
Probiotic low-fat fermented goat milk with passion fruit by-product: In vitro effect on obese individuals’ microbiota and on metabolites production
Sabrina Joany Felizardo Neves, Taís Fernanda Borgonovi, Thatiana de Mello Tieghi, et al.
Food Research International (2020) Vol. 136, pp. 109453-109453
Closed Access | Times Cited: 35
The contribution of intact structure and food processing to functionality of plant cell wall-derived dietary fiber
Xiuting Hu, Genyi Zhang, Bruce R. Hamaker, et al.
Food Hydrocolloids (2022) Vol. 127, pp. 107511-107511
Closed Access | Times Cited: 22
Gut microbiota and metabolic profile as affected by Maillard reaction products derived from bighead carp meat hydrolysates with galactose and galacto-oligosaccharides during in vitro pig fecal fermentation
Yifan Liang, Huijuan Zhang, Tian Li, et al.
Food Chemistry (2022) Vol. 398, pp. 133905-133905
Closed Access | Times Cited: 21
Leaching of Phytochemicals from Beans during Hydration, Kinetics, and Modeling
Gaurav Kumar, Dilini Perera, K. P. Sudheer, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 354-354
Open Access | Times Cited: 4
Unlocking the functional potential of sprouts: A scientific exploration on simulated gastrointestinal digestion and colonic fermentation
Juliana Delvizio Vidal, Carolina Beres, Flavia Oliveira Brito, et al.
Journal of Functional Foods (2024) Vol. 117, pp. 106235-106235
Open Access | Times Cited: 4
Ultra-high pressure effectively inhibits the pro-inflammatory activity of thaumatin-like protein from Litchi chinensis: Insights from gut metabolism and theoretical investigation
Yun Li, Rong-Bo Zheng, Yu Wang, et al.
Food Research International (2025) Vol. 205, pp. 116011-116011
Closed Access
Leaching and proposed recovery strategies of (poly)phenols and oligosaccharides from hydration wastewater during legume processing
Dang Truong Le, Gary Williamson, Lavaraj Devkota, et al.
Trends in Food Science & Technology (2025), pp. 104924-104924
Closed Access
Structures, antioxidant, and angiotensin I‐converting enzyme (ACE)‐inhibitory activities of peptides derived from protein hydrolysates of three phenolics‐rich legume genera
Sam K. C. Chang, Yan Zhang, Tibor Pechan
Journal of Food Science (2025) Vol. 90, Iss. 2
Closed Access
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