Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Faba bean protein flours added to pasta reduce post-ingestion glycaemia, and increase satiety, protein content and quality
Catherine Chan, Hrvoje Fabek, Rebecca C. Mollard, et al.
Food & Function (2019) Vol. 10, Iss. 11, pp. 7476-7488
Closed Access | Times Cited: 26

Showing 1-25 of 26 citing articles:

Towards a sustainable food system by design using faba bean protein as an example
Mary Ann Augustin, Martin Cole
Trends in Food Science & Technology (2022) Vol. 125, pp. 1-11
Open Access | Times Cited: 44
Development of Novel Pasta Products with Evidence Based Impacts on Health—A Review
Mike Sissons
Foods (2022) Vol. 11, Iss. 1, pp. 123-123
Open Access | Times Cited: 42
A comprehensive review on pulse protein fractionation and extraction: processes, functionality, and food applications
Jared Rivera, Kaliramesh Siliveru, Yonghui Li
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 13, pp. 4179-4201
Closed Access | Times Cited: 42
Factors Affecting the Nutritional, Health, and Technological Quality of Durum Wheat for Pasta-Making: A Systematic Literature Review
Silvia Zingale, Alfio Spina, Carlo Ingrao, et al.
Plants (2023) Vol. 12, Iss. 3, pp. 530-530
Open Access | Times Cited: 25
Role of food processing and incorporating legumes in food products to increase protein intake and enhance satiety
Jessie King, Sze Ying Leong, Marbie Alpos, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104466-104466
Open Access | Times Cited: 10
Faba Bean Flavor Effects from Processing to Consumer Acceptability
Abraham Badjona, Robert Bradshaw, Caroline Millman, et al.
Foods (2023) Vol. 12, Iss. 11, pp. 2237-2237
Open Access | Times Cited: 18
How can processing technologies boost the application of faba bean (Vicia faba L.) proteins in food production?
Fatma Boukid, Massimo Castellari
eFood (2022) Vol. 3, Iss. 3
Open Access | Times Cited: 27
The challenge of breeding for reduced off-flavor in faba bean ingredients
Antonio Lippolis, Wibke S. U. Roland, Ornela Bocova, et al.
Frontiers in Plant Science (2023) Vol. 14
Open Access | Times Cited: 13
Exploring Health-Promoting Attributes of Plant Proteins as a Functional Ingredient for the Food Sector: A Systematic Review of Human Interventional Studies
Marta Lonnie, Ieva Laurie, Madeleine Myers, et al.
Nutrients (2020) Vol. 12, Iss. 8, pp. 2291-2291
Open Access | Times Cited: 38
Faba bean meal, starch or protein fortification of durum wheat pasta differentially influence noodle composition, starch structure and in vitro digestibility
Manu P. Gangola, Bharathi Raja Ramadoss, Sarita Jaiswal, et al.
Food Chemistry (2021) Vol. 349, pp. 129167-129167
Closed Access | Times Cited: 29
Recent Trends in the Utilization of Pulse Protein in Food and Industrial Applications
Harshani Nadeeshani, Nethmini Senevirathne, Geeshani Somaratne, et al.
ACS Food Science & Technology (2022) Vol. 2, Iss. 5, pp. 722-737
Closed Access | Times Cited: 22
Nutritional Composition and In Vitro Starch Digestibility of Crackers Supplemented with Faba Bean Whole Flour, Starch Concentrate, Protein Concentrate and Protein Isolate
Manu P. Gangola, Bharathi Raja Ramadoss, Sarita Jaiswal, et al.
Foods (2022) Vol. 11, Iss. 5, pp. 645-645
Open Access | Times Cited: 19
GWAS Identifies SNP Markers and Candidate Genes for Off-Flavours and Protein Content in Faba Bean (Vicia faba L.)
Antonio Lippolis, Boudewijn Hollebrands, Valentina Acierno, et al.
Plants (2025) Vol. 14, Iss. 2, pp. 193-193
Open Access
Role of Plant-Derived Protein Hydrolysates and Peptides in Appetite Regulation
Wen‐Tao Li, Mingchen Liu, Yicheng Li, et al.
Trends in Food Science & Technology (2025), pp. 104976-104976
Closed Access
‘Raising the Pulse’: The environmental, nutritional and health benefits of pulse‐enhanced foods
Julie A. Lovegrove, Donal M. O’Sullivan, Paola Tosi, et al.
Nutrition Bulletin (2023) Vol. 48, Iss. 1, pp. 134-143
Open Access | Times Cited: 10
Current review of faba bean protein fractionation and its value‐added utilization in foods
Andrea K. Stone, Dai Shi, Christopher P. F. Marinangeli, et al.
Sustainable Food Proteins (2024) Vol. 2, Iss. 3, pp. 101-124
Open Access | Times Cited: 2
Faba Bean as a Sustainable Plant Protein Source
Delphine Martineau-Côté, Lamia L’Hocine, Fabio Tuccillo, et al.
Elsevier eBooks (2024), pp. 163-184
Closed Access | Times Cited: 1
An elaborative discussion on the potentiality, functional characteristics, curative effects, antinutritional factors, processing, and industrial applications of faba beans (Vicia faba L.) as a versatile legume
S. B. Agrawal, Chirasmita Panigrahi, Rajaraman Eri
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 1, pp. 30-57
Closed Access | Times Cited: 3
Food proteins in the regulation of blood glucose control
Bohdan L. Luhovyy, Priya Kathirvel
Advances in food and nutrition research (2022), pp. 181-231
Closed Access | Times Cited: 4
The Effect of the Addition of Low-Alkaloid Lupine Flour on the Glycemic Index In Vivo and the Physicochemical Properties and Cooking Quality of Durum Wheat Pasta
Ada Krawęcka, Aldona Sobota, Piotr Zarzycki
Foods (2022) Vol. 11, Iss. 20, pp. 3216-3216
Open Access | Times Cited: 4
Faba Bean Utilization: Past, Present and Future
Chigozie E. Ofoedu, Olaide A. Akintayo, Shao J. Zhou
Springer eBooks (2022), pp. 301-329
Closed Access | Times Cited: 4
Antioxidant and Chemopreventive Activity of Protein Hydrolysates from Raw and Germinated Flour of Legumes with Commercial Interest in Colorectal Cancer
Marco Fuel, Cristina Mesas, Rosario Martínez, et al.
Antioxidants (2022) Vol. 11, Iss. 12, pp. 2421-2421
Open Access | Times Cited: 3
Increasing particle size of oat flours decreases postprandial glycemia and increases appetite in healthy adults
Corrina Zi Chen Zhou, G. Harvey Anderson, Wenxuan Fan, et al.
Nutrition Research (2024) Vol. 130, pp. 81-94
Closed Access
Faba bean flour and protein isolate as partial substitutes in wheat-triticale bread: A technological and sensory properties
Nikola Maravić, Miroslav Hadnađev, Tamara Dapčević Hadnađev, et al.
Food and Feed Research (2024), Iss. 00, pp. 49-49
Open Access
Faba Bean Starch: Structure, Physicochemical Properties, Modification, and Potential Industrial Applications
Olaide A. Akintayo, Shao J. Zhou, O. R. Karim, et al.
Springer eBooks (2022), pp. 211-243
Closed Access | Times Cited: 2
Page 1 - Next Page

Scroll to top