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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:

Kidney bean (Phaseolus vulgaris L.) milk substitute as a novel plant-based drink: Fatty acid profile, antioxidant activity, in-vitro phenolic bio-accessibility and sensory characteristics
Elif Feyza Aydar, Zehra Mertdinç, Evren Demircan, et al.
Innovative Food Science & Emerging Technologies (2022) Vol. 83, pp. 103254-103254
Closed Access | Times Cited: 23

Showing 23 citing articles:

Sensory properties and consumer acceptance of plant-based meat, dairy, fish and eggs analogs: a systematic review
Marta Appiani, Camilla Cattaneo, Monica Laureati
Frontiers in Sustainable Food Systems (2023) Vol. 7
Open Access | Times Cited: 30
Plant-based proteins: advanced extraction technologies, interactions, physicochemical and functional properties, food and related applications, and health benefits
Ahmed K. Rashwan, Ahmed I. Osman, Asem Mahmoud Abdelshafy, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 65, Iss. 4, pp. 667-694
Open Access | Times Cited: 25
Legumes: A Vehicle for Transition to Sustainability
Amalia E. Yanni, Sofia Iakovidi, Eleni Vasilikopoulou, et al.
Nutrients (2023) Vol. 16, Iss. 1, pp. 98-98
Open Access | Times Cited: 24
A review on current scenario and key challenges of plant-based functional beverages
Neha Sharma, Nushrat Yeasmen, Laurette Dubé, et al.
Food Bioscience (2024) Vol. 60, pp. 104320-104320
Open Access | Times Cited: 14
Unveiling the potential of bean proteins: Extraction methods, functional and structural properties, modification techniques, physiological benefits, and diverse food applications
Debojit Baidya Choudhury, Khalid Gul, Rachna Sehrawat, et al.
International Journal of Biological Macromolecules (2025) Vol. 295, pp. 139578-139578
Closed Access
Novel vegan ice cream made from red kidney bean milk with a probiotic: Technological and biofunctional characteristics
Emine Beyda Acar, Tugba Karahan, Dora Mutlu, et al.
Journal of Food Science (2025) Vol. 90, Iss. 3
Open Access
The Non-Nutritional Factor Types, Mechanisms of Action and Passivation Methods in Food Processing of Kidney Bean (Phaseolus vulgaris L.): A Systematic Review
Zifan Zhang, Chunxiu Liu, Sisi Wu, et al.
Foods (2023) Vol. 12, Iss. 19, pp. 3697-3697
Open Access | Times Cited: 9
A Review on Sensory Parameters and Evaluation Methods of Plant-Based Protein Foods
Suzan Tireki, Melike Balkaya, Dogan Emre Erdem, et al.
Food Reviews International (2024) Vol. 40, Iss. 10, pp. 3710-3729
Closed Access | Times Cited: 3
Lipids Fraction from Caralluma europaea (Guss.): MicroTOF and HPLC Analyses and Exploration of Its Antioxidant, Cytotoxic, Anti-Inflammatory, and Wound Healing Effects
Fatima Ez-Zahra Amrati, Meryem Slighoua, Ibrahim Mssillou, et al.
Separations (2023) Vol. 10, Iss. 3, pp. 172-172
Open Access | Times Cited: 6
A novel plant-based milk alternative made from red kidney bean (Phaseolus vulgaris L.): Effects of cultivars on its stability and sensory properties
Jian Tang, Lulu Cui, Siqi Zhang, et al.
Food Bioscience (2023) Vol. 56, pp. 103362-103362
Closed Access | Times Cited: 6
Kidney bean: Protein's treasure trove and creates avenues for a healthy lifestyle
Dekka Srenuja, Vincent Hema, Maria Tito Anand, et al.
Legume Science (2023) Vol. 5, Iss. 3
Open Access | Times Cited: 5
Formulation and Sensory Evaluation of Non-Dairy Synbiotic Chocolates Enriched with Almond Milk, Oats Powder and Probiotic Microorganism (Streptococcus thermophilus BURD PB 8)
Paromita Mukherjee, Souvik Tewari, Anindita Ray, et al.
Acta Scientifci Nutritional Health (2024), pp. 02-10
Open Access | Times Cited: 1
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: 1
COMPARISON OF PHENOLIC AND ANTIOXIDANT SUBSTANCE CONTENT OF SOME KIDNEY BEAN GENOTYPES
Beyza Çiftçi, Mahmut Kaplan
CURRENT TRENDS IN NATURAL SCIENCES (2024) Vol. 13, Iss. 26, pp. 40-44
Open Access | Times Cited: 1
A new plant-based milk alternative of Pistacia vera geographically indicated in Türkiye: Antioxidant activity, in vitro bio-accessibility, and sensory characteristics
Zehra Mertdinç, Elif Feyza Aydar, İlayda Hızır Kadı, et al.
Food Bioscience (2023) Vol. 53, pp. 102731-102731
Closed Access | Times Cited: 3
Use of natural biotechnological processes to modify the nutritional properties of bean-based and lentil-based beverages
Patrycja Cichońska, Joanna Bryś, Małgorzata Ziarno
Scientific Reports (2023) Vol. 13, Iss. 1
Open Access | Times Cited: 2
Analysis of Volatile Flavor Compounds in Four Commercial Beverages Using Static Headspace Gas Chromatography/Mass Spectrometry: A Qualitative Approach
Valentina Andreea Petre, Ionut Cristea, Victor Constantin Cojocaru, et al.
Applied Sciences (2024) Vol. 14, Iss. 5, pp. 1910-1910
Open Access
Anti-Hypertensive and Anti-Hypercholesterolemic Effects of Protein Hydrolysates from (Phaseolus vulgaris) L. in Functional Beverage
Yvonne Bolayo, Mary Ann O. Torio
Jurnal Gizi dan Pangan (2024) Vol. 19, Iss. 2, pp. 107-116
Open Access
Physicochemical, Sensory, and Microbiological Analysis of Fermented Drinks Made from White Kidney Bean Extract and Cow’s Milk Blends during Refrigerated Storage
I. M. Kurbanova, Lina Laučienė, Kristina Kondrotienė, et al.
Microorganisms (2024) Vol. 12, Iss. 9, pp. 1832-1832
Open Access
Phaseolus vulgaris as a source of peptides and biofunctional compounds
María Stephanie Cid‐Gallegos, Xariss M. Sánchez‐Chino, Luis Jorge Corzo‐Ríos, et al.
Elsevier eBooks (2024), pp. 79-91
Closed Access
Improving the Properties and Sensory Acceptability of Vegan Chocolate Formulated with Oat Milk and Soy Protein Isolate by Incorporating Encapsulated Strawberry Extract
Rossi Indiarto, Rizal Wahyudi Al-Amin, Mohamad Djali, et al.
Applied Food Research (2024), pp. 100674-100674
Open Access
Gum Karaya: A Potential Supplement Fish Meal (SFM) For Enhancing Growth And Health In Labeo Rohita (Rohu Fish)
Tapas Paramanik, Pratibha Rani Deep, Shantanu Bhattacharyya
Journal of Survey in Fisheries Sciences (2023) Vol. 10, Iss. 3, pp. 142-150
Open Access | Times Cited: 1
VEGAN BESLENMEDE ALTERNATİF SÜT ÜRÜNLERİ: TEKNOLOJİK VE BESLENME YÖNÜ
Canan ALTINAY, Tuba Şanlı
GIDA / THE JOURNAL OF FOOD (2023) Vol. 48, Iss. 6, pp. 1318-1334
Open Access
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