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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:

Effects of high hydrostatic pressure on the quality and functionality of protein isolates, concentrates, and hydrolysates derived from pulse legumes: A review
Seyed Mohammad Taghi Gharibzahedi, Brennan Smith
Trends in Food Science & Technology (2020) Vol. 107, pp. 466-479
Open Access | Times Cited: 80

Showing 1-25 of 80 citing articles:

Plant Proteins for Future Foods: A Roadmap
Shaun Yong Jie Sim, Akila SRV, Jie Hong Chiang, et al.
Foods (2021) Vol. 10, Iss. 8, pp. 1967-1967
Open Access | Times Cited: 208
Advanced enzymatic hydrolysis of food proteins for the production of bioactive peptides
Leticia Mora, Fidel Toldrá
Current Opinion in Food Science (2022) Vol. 49, pp. 100973-100973
Open Access | Times Cited: 91
Microbial Fermentation for Improving the Sensory, Nutritional and Functional Attributes of Legumes
D. M. J. B. Senanayake, Peter J. Torley, Jayani Chandrapala, et al.
Fermentation (2023) Vol. 9, Iss. 7, pp. 635-635
Open Access | Times Cited: 41
Legume proteins are smart carriers to encapsulate hydrophilic and hydrophobic bioactive compounds and probiotic bacteria: A review
Seyed Mohammad Taghi Gharibzahedi, Brennan Smith
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 2, pp. 1250-1279
Closed Access | Times Cited: 72
The role of emergent processing technologies in tailoring plant protein functionality: New insights
Zita Avelar, A. A. Vicente, Jorge A. Saraiva, et al.
Trends in Food Science & Technology (2021) Vol. 113, pp. 219-231
Open Access | Times Cited: 71
A Review on the Extraction and Processing of Natural Source-Derived Proteins through Eco-Innovative Approaches
Giselle Franca-Oliveira, Tiziana Fornari, Blanca Hernández‐Ledesma
Processes (2021) Vol. 9, Iss. 9, pp. 1626-1626
Open Access | Times Cited: 62
Combined plant protein modification and complex coacervation as a sustainable strategy to produce coacervates encapsulating bioactives
Bertrand Muhoza, Baokun Qi, Jean Damascene Harindintwali, et al.
Food Hydrocolloids (2021) Vol. 124, pp. 107239-107239
Closed Access | Times Cited: 56
Enzymatic Hydrolysis of Pulse Proteins as a Tool to Improve Techno-Functional Properties
Martin Vogelsang-O’Dwyer, Aylin W. Sahin, Elke K. Arendt, et al.
Foods (2022) Vol. 11, Iss. 9, pp. 1307-1307
Open Access | Times Cited: 53
Influence of Emerging Technologies on the Utilization of Plant Proteins
Amanda Gomes Almeida Sá, João Borges Laurindo, Yara María Franco Moreno, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 52
Functionalization of legume proteins using high pressure processing: Effect on technofunctional properties and digestibility of legume proteins
Mehrajfatema Z. Mulla, Parthasarathi Subramanian, B.N. Dar
LWT (2022) Vol. 158, pp. 113106-113106
Open Access | Times Cited: 47
Legume Proteins and Peptides as Compounds in Nutraceuticals: A Structural Basis for Dietary Health Effects
Marina Carbonaro, A. Nucara
Nutrients (2022) Vol. 14, Iss. 6, pp. 1188-1188
Open Access | Times Cited: 44
Application of emerging technologies to obtain legume protein isolates with improved techno‐functional properties and health effects
Ricard Bou, Paola Navarro‐Vozmediano, Rubén Domínguez, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 3, pp. 2200-2232
Open Access | Times Cited: 41
Relation of amino acid composition, hydrophobicity, and molecular weight with antidiabetic, antihypertensive, and antioxidant properties of mixtures of corn gluten and soy protein hydrolysates
Homaira Mirzaee, Hassan Ahmadi Gavlighi, Mehdi Nikoo, et al.
Food Science & Nutrition (2022) Vol. 11, Iss. 3, pp. 1257-1271
Open Access | Times Cited: 38
Developments in Plant Proteins Production for Meat and Fish Analogues
Małgorzata Nowacka, Magdalena Trusińska, Paulina Chraniuk, et al.
Molecules (2023) Vol. 28, Iss. 7, pp. 2966-2966
Open Access | Times Cited: 29
Vegetable proteins as encapsulating agents: Recent updates and future perspectives
Fakhar Islam, Yuosra Amer Ali, Ali Imran, et al.
Food Science & Nutrition (2023) Vol. 11, Iss. 4, pp. 1705-1717
Open Access | Times Cited: 26
Exploring recent developments in novel technologies and AI integration for plant-based protein functionality: A review
Sodiq Oladimeji Alasi, Mayowa Saheed Sanusi, Musiliu Olushola Sunmonu, et al.
Journal of Agriculture and Food Research (2024) Vol. 15, pp. 101036-101036
Open Access | Times Cited: 12
Characterization of bioactive peptides produced from green lentil ( Lens culinaris ) seed protein concentrate using Alcalase and Flavourzyme in single and sequential hydrolysis
Amir Rezvankhah, Mohammad Saeid Yarmand, Babak Ghanbarzadeh, et al.
Journal of Food Processing and Preservation (2021) Vol. 45, Iss. 11
Open Access | Times Cited: 43
Recent application of protein hydrolysates in food texture modification
Niveditha Asaithambi, Poonam Singha, Sushil Kumar Singh
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 30, pp. 10412-10443
Closed Access | Times Cited: 35
Effect of high hydrostatic pressure processing on the structure, functionality, and nutritional properties of food proteins: A review
Wenxin Wang, Peiqing Yang, Lei Rao, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 6, pp. 4640-4682
Closed Access | Times Cited: 34
Application of high-pressure and ultrasound technologies for legume proteins as wall material in microencapsulation: New insights and advances
Kandi Sridhar, Saı̈d Bouhallab, Thomas Croguennec, et al.
Trends in Food Science & Technology (2022) Vol. 127, pp. 49-62
Open Access | Times Cited: 33
High intensity ultrasound (HIU)-induced functionalization of foxtail millet protein and its fractions
Nitya Sharma, Jatindra K. Sahu, Ankur Choudhary, et al.
Food Hydrocolloids (2022) Vol. 134, pp. 108083-108083
Closed Access | Times Cited: 33
Current Progress in the Extraction, Functional Properties, Interaction with Polyphenols, and Application of Legume Protein
Chaoting Wen, Guoyan Liu, Jiaoyan Ren, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 4, pp. 992-1002
Closed Access | Times Cited: 31
Pepsin: An Excellent Proteolytic Enzyme for the Production of Bioactive Peptides
Tolulope Joshua Ashaolu, Chi‐Ching Lee, Joseph O. Ashaolu, et al.
Food Reviews International (2023) Vol. 40, Iss. 7, pp. 1875-1912
Closed Access | Times Cited: 19
New insights into tailoring physicochemical and techno-functional properties of plant proteins using conventional and emerging technologies
Atul Dhiman, Kavita Thakur, Vijaya Parmar, et al.
Journal of Food Measurement & Characterization (2023) Vol. 17, Iss. 4, pp. 3845-3873
Closed Access | Times Cited: 16
Conjugation of gum Arabic and lentil protein hydrolysates through Maillard reaction: Antioxidant activity, volatile compounds, functional and sensory properties
Amir Rezvankhah, Babak Ghanbarzadeh, Homaira Mirzaee, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 4, pp. 2855-2873
Open Access | Times Cited: 5
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