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:
Kinetics of phytate hydrolysis during storage of red kidney beans and the implication in hard-to-cook development
Irene Wainaina, Elizabeth Wafula, Ann Van Loey, et al.
Food Research International (2022) Vol. 159, pp. 111581-111581
Open Access | Times Cited: 7
Irene Wainaina, Elizabeth Wafula, Ann Van Loey, et al.
Food Research International (2022) Vol. 159, pp. 111581-111581
Open Access | Times Cited: 7
Showing 7 citing articles:
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
Dilini Perera, Lavaraj Devkota, Gil Garnier, et al.
Food Chemistry (2023) Vol. 415, pp. 135743-135743
Open Access | Times Cited: 38
Novel Casein-Derived Peptide-Zinc Chelate: Zinc Chelation and Transepithelial Transport Characteristics
Bo Wang, Shan Xiao, Guicheng Zhou, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 18, pp. 6978-6986
Closed Access | Times Cited: 11
Bo Wang, Shan Xiao, Guicheng Zhou, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 18, pp. 6978-6986
Closed Access | Times Cited: 11
Enhancing quick-cooking bean quality: The impact of salt concentrations on soaking of fresh and aged Brazilian genotypes
Isabel Santos Pedone, Isabela Mendes Pacheco Narita, Miriã Miranda da Silveira, et al.
Food and Humanity (2024) Vol. 3, pp. 100422-100422
Closed Access | Times Cited: 1
Isabel Santos Pedone, Isabela Mendes Pacheco Narita, Miriã Miranda da Silveira, et al.
Food and Humanity (2024) Vol. 3, pp. 100422-100422
Closed Access | Times Cited: 1
Application of state diagrams to understand the nature and kinetics of (bio)chemical reactions in dry common bean seeds: A scientific guide to establish suitable postharvest storage conditions
Irene Wainaina, Elizabeth Wafula, Clare Kyomugasho, et al.
Food Research International (2023) Vol. 173, pp. 113418-113418
Closed Access | Times Cited: 2
Irene Wainaina, Elizabeth Wafula, Clare Kyomugasho, et al.
Food Research International (2023) Vol. 173, pp. 113418-113418
Closed Access | Times Cited: 2
(Bio)chemical reactions associated with ageing of red kidney beans (Phaseolus vulgaris) during storage probed by volatile profiling: The role of glass transition temperature
Irene Wainaina, Clare Kyomugasho, Sophie Delbaere, et al.
Food Research International (2022) Vol. 162, pp. 112102-112102
Open Access | Times Cited: 4
Irene Wainaina, Clare Kyomugasho, Sophie Delbaere, et al.
Food Research International (2022) Vol. 162, pp. 112102-112102
Open Access | Times Cited: 4
Effect of bio-chemical changes due to conventional ageing or chemical soaking on the texture changes of common beans during cooking
Li Zhu, Asanji Jean Claude, Clare Kyomugasho, et al.
Food Research International (2023) Vol. 173, pp. 113377-113377
Closed Access
Li Zhu, Asanji Jean Claude, Clare Kyomugasho, et al.
Food Research International (2023) Vol. 173, pp. 113377-113377
Closed Access
