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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:

The replacement of cereals by legumes in extruded snack foods: Science, technology and challenges
Ayten A. Tas, Asrar Shah
Trends in Food Science & Technology (2021) Vol. 116, pp. 701-711
Closed Access | Times Cited: 59

Showing 1-25 of 59 citing articles:

Novel Protein Sources for Applications in Meat-Alternative Products—Insight and Challenges
Marcin Andrzej Kurek, Anna Onopiuk, Ewelina Pogorzelska-Nowicka, et al.
Foods (2022) Vol. 11, Iss. 7, pp. 957-957
Open Access | Times Cited: 110
Germination effects on nutritional quality: A comprehensive review of selected cereals and pulses changes
Chamodi Gunathunga, G. Senanayake, Madhura Jayasinghe, et al.
Journal of Food Composition and Analysis (2024) Vol. 128, pp. 106024-106024
Open Access | Times Cited: 21
Sustainable Strategies for Increasing Legume Consumption: Culinary and Educational Approaches
Isaac Amoah, Angela Ascione, Fares Mohammed Saeed Muthanna, et al.
Foods (2023) Vol. 12, Iss. 11, pp. 2265-2265
Open Access | Times Cited: 22
Role of food processing and incorporating legumes in food products to increase protein intake and enhance satiety
Jessie L. King, Sze Ying Leong, Marbie Alpos, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104466-104466
Open Access | Times Cited: 9
Green modification techniques: Sustainable approaches to induce novel physicochemical and technofunctional attributes in legume starches
Hadis Rostamabadi, Małgorzata Nowacka, Yogesh Kumar, et al.
Trends in Food Science & Technology (2024) Vol. 146, pp. 104389-104389
Closed Access | Times Cited: 7
A systematic review of black soybean (Glycine max (L.) Merr.): Nutritional composition, bioactive compounds, health benefits, and processing to application
Shiyu Li, Jin Chen, Xiyu Hao, et al.
Food Frontiers (2024) Vol. 5, Iss. 3, pp. 1188-1211
Open Access | Times Cited: 6
Spectroscopy and computer vision techniques for noninvasive analysis of legumes: A review
Shaojin Ma, Yongyu Li, Yankun Peng
Computers and Electronics in Agriculture (2023) Vol. 206, pp. 107695-107695
Closed Access | Times Cited: 14
Sorghum–mung bean combination snacks: Effect of extrusion temperature and moisture on chemical, functional, and nutritional characteristics
Jashandeep Kaur, Baljit Singh, Arashdeep Singh
Legume Science (2023) Vol. 5, Iss. 3
Open Access | Times Cited: 11
HPLC-DAD analysis of water-soluble vitamins (B1, B2, B3, B5, B6, C and Biotin) and fat-soluble vitamins (A, D, E, K1 and β-carotene) in commonly consumed pulses in Bangladesh
Md. Mamunur Rashid, Shariful Islam, Md. Nazim Uddin, et al.
Applied Food Research (2024) Vol. 4, Iss. 1, pp. 100424-100424
Open Access | Times Cited: 4
Recent Advances in Physical Processing Techniques to Enhance the Resistant Starch Content in Foods: A Review
Muhammad Adil Farooq, Jianmei Yu
Foods (2024) Vol. 13, Iss. 17, pp. 2770-2770
Open Access | Times Cited: 4
Physical and Paste Properties Comparison of Four Snacks Produced by High Protein Quinoa Flour Extrusion Cooking
Karen Sofia Muñoz Pabon, Astrid Soraya Parra-Polanco, Diego Fernando Roa-Acosta, et al.
Frontiers in Sustainable Food Systems (2022) Vol. 6
Open Access | Times Cited: 20
Are cereal bars significantly healthier and more natural than chocolate bars? A preliminary assessment in the German market
M.M. Klerks, Sergio Román, Ruud Verkerk, et al.
Journal of Functional Foods (2022) Vol. 89, pp. 104940-104940
Open Access | Times Cited: 18
Techno-Functional Properties of Corn Flour with Cowpea (Vigna unguilata) Powders Obtained by Extrusion
Luz Indira Sotelo Díaz, Marta Igual, Javier Martı́nez-Monzó, et al.
Foods (2023) Vol. 12, Iss. 2, pp. 298-298
Open Access | Times Cited: 11
Development and application of a novel analytical method for the determination of 8 plant sterols/stanols in 22 legumes samples
Agnese Santanatoglia, Franks Kamgang Nzekoue, Gianni Sagratini, et al.
Journal of Food Composition and Analysis (2023) Vol. 118, pp. 105195-105195
Closed Access | Times Cited: 10
Effects of Different Processing Methods on Pulses Phytochemicals: An Overview
Jiajing Zhou, Minhao Li, Qian Bai, et al.
Food Reviews International (2023) Vol. 40, Iss. 4, pp. 1138-1195
Open Access | Times Cited: 10
Nutritional Characterization of Chilean Landraces of Common Bean
Katherine Márquez, Osvin Arriagada, Ricardo Pérez-Díaz, et al.
Plants (2024) Vol. 13, Iss. 6, pp. 817-817
Open Access | Times Cited: 3
Meta-QTL Analysis for Yield Components in Common Bean (Phaseolus vulgaris L.)
Osvin Arriagada, Bárbara Arévalo, Ricardo A. Cabeza, et al.
Plants (2022) Vol. 12, Iss. 1, pp. 117-117
Open Access | Times Cited: 16
Impact of extrusion processing on bioactive compound enriched plant-based extrudates: A comprehensive study and optimization using RSM and ANN-GA
Mekala Pavani, Poonam Singha, Darwin Thanaraj Rajamanickam, et al.
Future Foods (2023) Vol. 9, pp. 100286-100286
Open Access | Times Cited: 9
Exploring the potential of mushrooms in ready‐to‐eat snack formulations
Aslam Vattapparambil, Aswin Pulickakudy Ajithkumar, P. K. Dubey, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 12, pp. 9562-9570
Closed Access | Times Cited: 2
Sourdough Wheat Bread Enriched with Grass Pea and Lupine Seed Flour: Physicochemical and Sensory Properties
G. Cacak-Pietrzak, Katarzyna Sujka, J. Księżak, et al.
Applied Sciences (2023) Vol. 13, Iss. 15, pp. 8664-8664
Open Access | Times Cited: 7
Nutritional and Technological Aspects of the Production of Proteic Extruded Snacks Added of Novel Raw Materials
Karolynne Sousa Gomes, Gabrielle Fusiger Berwian, Valeska Morgana Correia Batistella, et al.
Food and Bioprocess Technology (2022) Vol. 16, Iss. 2, pp. 247-267
Closed Access | Times Cited: 12
Corn Extrudates Enriched with Health-Promoting Ingredients: Physicochemical, Nutritional, and Functional Characteristics
Alina Culețu, Iulia Elena Susman, Mihaela Mulţescu, et al.
Processes (2023) Vol. 11, Iss. 4, pp. 1108-1108
Open Access | Times Cited: 6
Sustainable snack products: Impact of protein- and fiber-rich ingredients addition on nutritive, textural, physical, pasting and color properties of extrudates
Jovana Delić, Predrag Ikonić, Marija Jokanović, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 87, pp. 103419-103419
Closed Access | Times Cited: 6
Effect of Die Configuration on the Physico-Chemical Properties, Anti-Nutritional Compounds, and Sensory Features of Legume-Based Extruded Snacks
Michela Costantini, Mārtiņš Šabovics, Ruta Galoburda, et al.
Foods (2021) Vol. 10, Iss. 12, pp. 3015-3015
Open Access | Times Cited: 14
Pulse type and extrusion conditions affect phenolic profile and physical properties of extruded products
Massimo Blandino, Andrea Bresciani, Monica Locatelli, et al.
Food Chemistry (2022) Vol. 403, pp. 134369-134369
Closed Access | Times Cited: 10
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