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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:

Substituting wheat with chickpea flour in pasta production delivers more nutrition at a lower environmental cost
Sophie Saget, Marcela Porto Costa, Eleonora Barilli, et al.
Sustainable Production and Consumption (2020) Vol. 24, pp. 26-38
Open Access | Times Cited: 52

Showing 1-25 of 52 citing articles:

Plant-Based Meat Alternatives: Technological, Nutritional, Environmental, Market, and Social Challenges and Opportunities
Giulia Andreani, Giovanni Sogari, Alessandra Marti, et al.
Nutrients (2023) Vol. 15, Iss. 2, pp. 452-452
Open Access | Times Cited: 140
Substitution of beef with pea protein reduces the environmental footprint of meat balls whilst supporting health and climate stabilisation goals
Sophie Saget, Marcela Porto Costa, Carla S. Santos, et al.
Journal of Cleaner Production (2021) Vol. 297, pp. 126447-126447
Open Access | Times Cited: 82
Integration of environment and nutrition in life cycle assessment of food Items: opportunities and challenges
Her Majesty, Sarah J. McLaren, Jolieke C. van der Pols, et al.
FAO eBooks (2021)
Open Access | Times Cited: 68
A systematic literature review of life cycle assessments in the durum wheat sector
Silvia Zingale, Paolo Guarnaccia, Agata Matarazzo, et al.
The Science of The Total Environment (2022) Vol. 844, pp. 157230-157230
Closed Access | Times Cited: 40
Production of plant-based meat: functionality, limitations and future prospects
Muhammad Imran, Liyan Zhang
European Food Research and Technology (2023) Vol. 249, Iss. 9, pp. 2189-2213
Closed Access | Times Cited: 35
Effect of Sustainable Pretreatments on the Nutritional and Functionality of Chickpea Protein: Implication for Innovative Food Product Development
Nikhil Dnyaneshwar Patil, Aarti Bains, Kandi Sridhar, et al.
Journal of Food Biochemistry (2024) Vol. 2024, pp. 1-29
Open Access | Times Cited: 8
Comparative life cycle assessment of plant and beef-based patties, including carbon opportunity costs
Sophie Saget, Marcela Porto Costa, Carla S. Santos, et al.
Sustainable Production and Consumption (2021) Vol. 28, pp. 936-952
Open Access | Times Cited: 52
New ingredients and alternatives to durum wheat semolina for a high quality dried pasta
Annalisa Romano, Pasquale Ferranti, Veronica Gallo, et al.
Current Opinion in Food Science (2021) Vol. 41, pp. 249-259
Closed Access | Times Cited: 49
The Effect of Processing on Bioactive Compounds and Nutritional Qualities of Pulses in Meeting the Sustainable Development Goal 2
Caleb Acquah, Godfred Ohemeng-Boahen, Krista A. Power, et al.
Frontiers in Sustainable Food Systems (2021) Vol. 5
Open Access | Times Cited: 41
Climate Change Mitigation Potential in Dietary Guidelines: A Global Review
Lucía Aguirre Sánchez, Ronja Teschner, Neha Kishan Lalchandani, et al.
Sustainable Production and Consumption (2023) Vol. 40, pp. 558-570
Open Access | Times Cited: 19
Environmental and land use consequences of replacing milk and beef with plant-based alternatives
Marcela Porto Costa, Sophie Saget, Beate Zimmermann, et al.
Journal of Cleaner Production (2023) Vol. 424, pp. 138826-138826
Open Access | Times Cited: 17
Physicochemical Effects of Lactobacillus plantarum and Lactobacillus casei Cocultures on Soy–Wheat Flour Dough Fermentation
Bernadette-Emőke Teleky, Gheorghe Adrian Martău, Dan Cristian Vodnar
Foods (2020) Vol. 9, Iss. 12, pp. 1894-1894
Open Access | Times Cited: 41
Rice-crayfish coculture delivers more nutrition at a lower environmental cost
Qiang Xu, Xiang Peng, Halun Guo, et al.
Sustainable Production and Consumption (2021) Vol. 29, pp. 14-24
Closed Access | Times Cited: 37
Cereal and Confectionary Packaging: Background, Application and Shelf-Life Extension
Anna-Sophia Bauer, Kärt Leppik, Kata Galić, et al.
Foods (2022) Vol. 11, Iss. 5, pp. 697-697
Open Access | Times Cited: 27
Nutritional, rheological, sensory characteristics and environmental impact of a yogurt-like dairy drink for children enriched with lupin flour
Evla Darc Ferro Vieira, David Styles, Sérgio Sousa, et al.
International Journal of Gastronomy and Food Science (2022) Vol. 30, pp. 100617-100617
Open Access | Times Cited: 25
Legume-Modified Rotations Deliver Nutrition With Lower Environmental Impact
Marcela Porto Costa, Moritz Reckling, D. R. Chadwick, et al.
Frontiers in Sustainable Food Systems (2021) Vol. 5
Open Access | Times Cited: 29
Comparing the environmental impact of reusable and disposable dental examination kits: a life cycle assessment approach
David Byrne, Sophie Saget, Alexandra Davidson, et al.
BDJ (2022) Vol. 233, Iss. 4, pp. 317-325
Closed Access | Times Cited: 21
A review of the nutritional and antinutritional constituents of chickpea (
Shreyas Elma Mathew, Devindra Shakappa
Crop and Pasture Science (2022) Vol. 73, Iss. 4, pp. 401-414
Closed Access | Times Cited: 20
The effect of chickpea flour and its addition levels on quality and in vitro starch digestibility of corn–rice-based gluten-free pasta
Xinying Suo, Margherita Dall’Asta, Gianluca Giuberti, et al.
International Journal of Food Sciences and Nutrition (2022) Vol. 73, Iss. 5, pp. 600-609
Closed Access | Times Cited: 19
Nutritional and sensorial analysis of a lentil flour-based sweet pancake premix
Carla S. Santos, Marta W. Vasconcelos
Open Research Europe (2025) Vol. 3, pp. 20-20
Open Access
Sustainability on the plate: Unveiling the environmental footprint of pasta supply chain through Life Cycle Assessment
Eleonora Catellani, Sophia Manfredini, Clarissa Amico, et al.
Environmental Impact Assessment Review (2025) Vol. 112, pp. 107821-107821
Open Access
Meat Products with Soy
Sweta Joshi, Irfan Khan, Akanksha Soni, et al.
(2025), pp. 291-311
Closed Access
Conceptualisation of an Ecodesign Framework for Sustainable Food Product Development across the Supply Chain
Beatriz Q. Silva, Marta W. Vasconcelos, Sergiy Smetana
Environments (2023) Vol. 10, Iss. 4, pp. 59-59
Open Access | Times Cited: 10
Effect of soil water on flowering and pod-set in chickpea: implications for modelling and managing frost and heat stress
Y. S. Chauhan, Muhuddin Rajin Anwar, Mark F. Richards, et al.
Agronomy for Sustainable Development (2023) Vol. 43, Iss. 4
Open Access | Times Cited: 9
Feasibility of commercial breadmaking using chickpea as an ingredient: Functional properties and potential health benefits
Catherin Herrera A., Elvira González de Mejı́a
Journal of Food Science (2021) Vol. 86, Iss. 6, pp. 2208-2224
Closed Access | Times Cited: 20
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