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:
Novel insights into the role of the pectin-cation-phytate mechanism in ageing induced cooking texture changes of Red haricot beans through a texture-based classification and in situ cell wall associated mineral quantification
Dongyan Chen, Tom Bernaerts, Stéphane Debon, et al.
Food Research International (2022) Vol. 163, pp. 112216-112216
Closed Access | Times Cited: 7
Dongyan Chen, Tom Bernaerts, Stéphane Debon, et al.
Food Research International (2022) Vol. 163, pp. 112216-112216
Closed Access | Times Cited: 7
Showing 7 citing articles:
The research on metabolomics mechanism of calcium ion-induced whole black bean polyphenols and biological activities
Qingyu Yang, Chenqi Gu, Xiling Zhang, et al.
LWT (2024) Vol. 195, pp. 115851-115851
Open Access | Times Cited: 4
Qingyu Yang, Chenqi Gu, Xiling Zhang, et al.
LWT (2024) Vol. 195, pp. 115851-115851
Open Access | Times Cited: 4
Generic insights into the softening-related biopolymer changes during cooking of common bean (Phaseolus vulgaris L.) accessions of different market classes
Henry Tafiire, Boniface Brian Odong, An T. Nguyen, et al.
Journal of Food Engineering (2025), pp. 112571-112571
Closed Access
Henry Tafiire, Boniface Brian Odong, An T. Nguyen, et al.
Journal of Food Engineering (2025), pp. 112571-112571
Closed Access
A detailed study on the cooking kinetics of fresh and hard to cook common beans (Phaseolus vulgaris L.): A case study on bean accessions of different market classes
Henry Tafiire, Irene Wainaina, Robert Lugumira, et al.
Journal of Food Engineering (2024) Vol. 381, pp. 112186-112186
Closed Access | Times Cited: 3
Henry Tafiire, Irene Wainaina, Robert Lugumira, et al.
Journal of Food Engineering (2024) Vol. 381, pp. 112186-112186
Closed Access | Times Cited: 3
Analyzing Cooking Efficiency of Gradoli Purgatory Beans: Effects of Dehulling, Malting, and Monovalent Carbonates
Alessio Cimini, Lorenzo Morgante, Mauro Moresi
Foods (2024) Vol. 13, Iss. 16, pp. 2505-2505
Open Access | Times Cited: 3
Alessio Cimini, Lorenzo Morgante, Mauro Moresi
Foods (2024) Vol. 13, Iss. 16, pp. 2505-2505
Open Access | Times Cited: 3
Mechanistic understanding of the effect of sodium citrate soaking of red kidney beans on their cooking behaviour
Li Zhu, Janna Seufert, Clare Kyomugasho, et al.
LWT (2023) Vol. 187, pp. 115303-115303
Open Access | Times Cited: 5
Li Zhu, Janna Seufert, Clare Kyomugasho, et al.
LWT (2023) Vol. 187, pp. 115303-115303
Open Access | Times Cited: 5
Crucial Role of Storage Conditions on Faba (Vicia faba) and Adzuki Beans (Vigna angularis) with an emphasis on the Hard-to-Cook phenomenon.
Dilini Perera, Gaurav Kumar, Lavaraj Devkota, et al.
Food Bioscience (2024) Vol. 62, pp. 105270-105270
Open Access | Times Cited: 1
Dilini Perera, Gaurav Kumar, Lavaraj Devkota, et al.
Food Bioscience (2024) Vol. 62, pp. 105270-105270
Open Access | Times Cited: 1
Texture classification and in situ cation measurements by SEM-EDX provide detailed quantitative insights into cell wall cation interaction changes during ageing, soaking, and cooking of red kidney beans
Li Zhu, Dongyan Chen, Marc Hendrickx, et al.
Food Research International (2023) Vol. 174, pp. 113524-113524
Closed Access | Times Cited: 2
Li Zhu, Dongyan Chen, Marc Hendrickx, et al.
Food Research International (2023) Vol. 174, pp. 113524-113524
Closed Access | Times Cited: 2
