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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.

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Showing 1-25 of 40 citing articles:

Physical and techno-functional properties of a common bean protein concentrate compared to commercial legume ingredients for the plant-based market
Lucas de Paiva Gouvêa, Rodrigo Fernandes Caldeira, Janice Ribeiro Lima, et al.
Food Hydrocolloids (2022) Vol. 137, pp. 108351-108351
Closed Access | Times Cited: 55
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
Functionalization of pre-gelatinized Urad bean fermented by Saccharomyces cerevisiae MK-157 as a fat replacer and its impact on physico-chemical, micromorphology, nutritional and sensory characteristics of biscuits
Syed Arsalan Ali, Syed Muhammad Ghufran Saeed, Muhammad Sohail, et al.
Arabian Journal of Chemistry (2023) Vol. 16, Iss. 9, pp. 105029-105029
Open Access | Times Cited: 17
Impact of Air-Drying Temperature on Antioxidant Properties and ACE-Inhibiting Activity of Fungal Fermented Lentil Flour
Janaina Sánchez-García, Sara Muñoz‐Pina, Jorge García‐Hernández, et al.
Foods (2023) Vol. 12, Iss. 5, pp. 999-999
Open Access | Times Cited: 13
The effect of heat moisture treatment times on physicochemical and digestibility properties of adzuki bean, pea, and white kidney bean flours and starches
Shaohui Li, Liu Zhang, Quan Z. Sheng, et al.
Food Chemistry (2023) Vol. 440, pp. 138228-138228
Closed Access | Times Cited: 12
Processing parameters, techno-functional properties and potential food application of lentil protein concentrate as an ingredient for the plant-based market
Rodrigo Fernandes Caldeira, Lucas de Paiva Gouvêa, Janice Ribeiro Lima, et al.
Food Research International (2024) Vol. 189, pp. 114569-114569
Closed Access | Times Cited: 4
Conformational, physiochemical, and functional properties of quinoa protein isolate influenced by thermal treatment
Jiaojiao Chang, Guangcheng Wang, Jingwen Xu
Journal of Food Science (2025) Vol. 90, Iss. 2
Closed Access
Soluble chickpea and lentil powders: A solution for elderly consumers interested in enriching their meals with protein
Celia Badia‐Olmos, Laura Laguna, Catalina Daniela Igual, et al.
Food & Function (2025)
Open Access
Nutritional, functional, and microbial qualities of legume-based flour blends processed by SMEs in Zambia and Malawi compared to standard Corn-Soy Blend Plus (CSB +): a cross-sectional study
Patrick Ndovie, Smith G. Nkhata, Numeri Geresomo, et al.
BMC Nutrition (2025) Vol. 11, Iss. 1
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
Bean flour under pressure: Probing the techno-functionality through processing-structure-function analysis
Navneet, Iris J. Joye
Food Chemistry (2025), pp. 144013-144013
Open Access
Common beans as a source of food ingredients: Techno‐functional and biological potential
Arturo Alfaro‐Díaz, Alejandro Escobedo, Diego A. Luna‐Vital, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 4, pp. 2910-2944
Closed Access | Times Cited: 10
Physicochemical, nutraceutical, and sensory evaluation of plant-based beverage type milk by common bean (Phaseolus vulgaris L.) extruded added with extruded protein isolate and iron
Vanessa Sánchez-Quezada, Iván Luzardo‐Ocampo, Marcela Gaytán–Martínez, et al.
Food Chemistry (2024) Vol. 453, pp. 139602-139602
Closed Access | Times Cited: 3
Nutritional properties of common bean protein concentrate compared to commercial legume ingredients for the plant-based market
Lucas de Paiva Gouvêa, Rodrigo Fernandes Caldeira, Janice Ribeiro Lima, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100937-100937
Open Access | Times Cited: 3
White bean and hazelnuts flours: Application in gluten-free bread
Ayça Tuna, Carola Cappa, Figen Tokatlı, et al.
LWT (2023) Vol. 184, pp. 114995-114995
Open Access | Times Cited: 7
Effect of radio frequency explosion puffing on physicochemical, functional and crystalline properties, and in vitro digestibility of yam flour
Pengfei Ye, Baozhong Cui, Chao Mao, et al.
Food Chemistry (2023) Vol. 437, pp. 137925-137925
Closed Access | Times Cited: 7
Heat-treated bean flour: Exploring techno-functionality via starch-protein structure-function analysis
Navneet, Mario M. Martínez, Iris J. Joye
Food Hydrocolloids (2024) Vol. 157, pp. 110416-110416
Open Access | Times Cited: 2
Resistant starch in common beans: Concentration, characteristics, uses and health effects. A systematic map and review of the studies from 1962 to 2023
Eda Bozkır, Chiara Santamarina, Marco Mariotti, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 8, pp. 4088-4099
Open Access | Times Cited: 6
Unravelling dynamic changes in non-volatile and volatile metabolites of pulses during soaking: An integrated metabolomics approach
Lei He, Qian Hu, Liyang Wei, et al.
Food Chemistry (2023) Vol. 422, pp. 136231-136231
Closed Access | Times Cited: 4
Variety-based physical characterization and pre-gelatinization-induced functional-rheological changes in kidney beans
Jasjot Kaur, Rashmi Singh, Radhika Bansal, et al.
Food Production Processing and Nutrition (2024) Vol. 6, Iss. 1
Open Access | Times Cited: 1
Pretreatments and Particle Size on the Glycemic Index and Rheological and Functional Food Properties of Bean Flours
Adriana Mejía-Terán, Carla María Blanco‐Lizarazo, Jairo Eduardo Leiva Mateus, et al.
International Journal of Food Science (2024) Vol. 2024, pp. 1-14
Open Access | Times Cited: 1
Effect of processing methods on the phytochemical content of melon seeds (Cucumis melo L.)
Guoqiang Zhang, Ziqian Li, Afroditi Chatzifragkou, et al.
Future Foods (2024) Vol. 10, pp. 100399-100399
Open Access | Times Cited: 1
Stability of Buriti Oil Microencapsulated in Mixtures of Azuki and Lima Bean Flours with Maltodextrin
Caroline Gregoli Fuzetti, Vânia Regina Nicoletti
Foods (2024) Vol. 13, Iss. 13, pp. 1968-1968
Open Access | Times Cited: 1
Technical-functional and surface properties of white common bean proteins (Phaseolus vulgaris L.): Effect of pH, protein concentration, and guar gum presence
Luana Cristina da Silva Ramos, Jucenir dos Santos, Laís Fernanda Batista, et al.
Food Research International (2024) Vol. 192, pp. 114809-114809
Closed Access | Times Cited: 1
Effect of cooking conditions on chickpea flour functionality and its protein physicochemical properties
Shan Hong, Ruoshi Xiao, Gengjun Chen, et al.
Journal of Food Science (2024) Vol. 89, Iss. 10, pp. 6253-6267
Open Access | Times Cited: 1
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