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:
Impact of Cooking and Extrusion Processing on Nutritional, Antinutritional, and Techno-Functional Characteristics of Indigenous Bean (Phaseolus coccineus)
Evelyn Isabel Osuna-Gallardo, Edith Oliva Cuevas‐Rodríguez, Carlos I. Sepúlveda-García, et al.
ACS Food Science & Technology (2023) Vol. 3, Iss. 11, pp. 1835-1853
Open Access | Times Cited: 7
Evelyn Isabel Osuna-Gallardo, Edith Oliva Cuevas‐Rodríguez, Carlos I. Sepúlveda-García, et al.
ACS Food Science & Technology (2023) Vol. 3, Iss. 11, pp. 1835-1853
Open Access | Times Cited: 7
Showing 7 citing articles:
Integrative metabolomics and chemometrics depict the metabolic alterations of differently processed red kidney beans (Phaseolus vulgaris L.) and in relation to in-vitro anti-diabetic efficacy
Dina S. Ghallab, Doaa A. Ghareeb, Doaa A. Goda
Food Research International (2024) Vol. 192, pp. 114786-114786
Closed Access | Times Cited: 2
Dina S. Ghallab, Doaa A. Ghareeb, Doaa A. Goda
Food Research International (2024) Vol. 192, pp. 114786-114786
Closed Access | Times Cited: 2
Unveiling the nutritional spectrum: A comprehensive analysis of protein quality and antinutritional factors in three varieties of quinoa (Chenopodium quinoa Wild)
María Lilibeth Manzanilla‐Valdez, Christine Boesch, Caroline Orfila, et al.
Food Chemistry X (2024), pp. 101814-101814
Open Access | Times Cited: 2
María Lilibeth Manzanilla‐Valdez, Christine Boesch, Caroline Orfila, et al.
Food Chemistry X (2024), pp. 101814-101814
Open Access | Times Cited: 2
Impact of Pretreatments on Protein Digestibility and Chemical and Functional Properties of Selected Underutilized Legumes
Pearl Boamah Agyekum, Jannika Dombrowski, Herman Erick Lutterodt, et al.
ACS Food Science & Technology (2024) Vol. 4, Iss. 5, pp. 1216-1226
Closed Access
Pearl Boamah Agyekum, Jannika Dombrowski, Herman Erick Lutterodt, et al.
ACS Food Science & Technology (2024) Vol. 4, Iss. 5, pp. 1216-1226
Closed Access
Physico-chemical, functional, pasting and structural characteristics of two malted maize flours produce under optimal conditions
Stéphano Tambo Téné, Serge Cyrille Houketchang Ndomou, Donald Severin Bossi Dangang, et al.
Food and Humanity (2024) Vol. 2, pp. 100309-100309
Closed Access
Stéphano Tambo Téné, Serge Cyrille Houketchang Ndomou, Donald Severin Bossi Dangang, et al.
Food and Humanity (2024) Vol. 2, pp. 100309-100309
Closed Access
Changes in Phenolic Composition and Bioactivities of Ayocote Beans under Boiling (Phaseolus coccineus L.)
Ramiro Baeza‐Jiménez, Leticia X. López‐Martínez
Molecules (2024) Vol. 29, Iss. 16, pp. 3744-3744
Open Access
Ramiro Baeza‐Jiménez, Leticia X. López‐Martínez
Molecules (2024) Vol. 29, Iss. 16, pp. 3744-3744
Open Access
“Enhancing Quinoa ( Willd) Protein Extraction: Alkaline Solubilization Coupled to Isoelectric Precipitation Effects on Structure, Digestibility and Antinutrients”
María Lilibeth Manzanilla‐Valdez, Christine Boesch, Cristina Martı́nez-Villaluenga, et al.
Food Hydrocolloids for Health (2024), pp. 100191-100191
Open Access
María Lilibeth Manzanilla‐Valdez, Christine Boesch, Cristina Martı́nez-Villaluenga, et al.
Food Hydrocolloids for Health (2024), pp. 100191-100191
Open Access
Nutritional and Anti‐Nutritional Properties of Extruded Puffed Snack Produced From Pearl Millet and Bambara Groundnut Flour Blends
Oladapo Ajala, Oluwasola Abayomi Adelusi, O.E. Kajihausa, et al.
Food Science & Nutrition (2024) Vol. 13, Iss. 1
Open Access
Oladapo Ajala, Oluwasola Abayomi Adelusi, O.E. Kajihausa, et al.
Food Science & Nutrition (2024) Vol. 13, Iss. 1
Open Access
