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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:

Impact of Fermentation on Antinutritional Factors and Protein Degradation of Legume Seeds: A Review
Hafiz Arbab Sakandar, Yongfu Chen, Chuantao Peng, et al.
Food Reviews International (2021) Vol. 39, Iss. 3, pp. 1227-1249
Closed Access | Times Cited: 54

Showing 1-25 of 54 citing articles:

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: 44
A comprehensive review on the recent trends in extractions, pretreatments and modifications of plant-based proteins
Nevetha Ravindran, Sushil Kumar Singh, Poonam Singha
Food Research International (2024) Vol. 190, pp. 114575-114575
Closed Access | Times Cited: 16
Legumes and Legume-Based Beverages Fermented with Lactic Acid Bacteria as a Potential Carrier of Probiotics and Prebiotics
Patrycja Cichońska, Małgorzata Ziarno
Microorganisms (2021) Vol. 10, Iss. 1, pp. 91-91
Open Access | Times Cited: 92
Designing healthier plant-based foods: Fortification, digestion, and bioavailability
Isobelle Farrell McClements, David Julian McClements
Food Research International (2023) Vol. 169, pp. 112853-112853
Open Access | Times Cited: 41
Ultraprocessed plant‐based foods: Designing the next generation of healthy and sustainable alternatives to animal‐based foods
David Julian McClements
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 5, pp. 3531-3559
Closed Access | Times Cited: 37
Off-Flavors in Pulses and Grain Legumes and Processing Approaches for Controlling Flavor-Plant Protein Interaction: Application Prospects in Plant-Based Alternative Foods
Shima Saffarionpour
Food and Bioprocess Technology (2023) Vol. 17, Iss. 5, pp. 1141-1182
Closed Access | Times Cited: 32
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: 29
Significance of Fermentation in Plant-Based Meat Analogs: A Critical Review of Nutrition, and Safety-Related Aspects
Hosam Elhalis, Xin Yi See, Raffael Osen, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3222-3222
Open Access | Times Cited: 24
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: 9
Molecular forces driving protein complexation of lentil and whey proteins: Structure-function relationships of trehalose-conjugated protein complexes on protein digestibility and solubility
Mohammad Alrosan, Ali Almajwal, Ali Al‐Qaisi, et al.
Current Research in Structural Biology (2024) Vol. 7, pp. 100135-100135
Open Access | Times Cited: 8
Recent updates on plant protein-based dairy cheese alternatives: outlook and challenges
Elham Alehosseini, Paul L.H. McSweeney, Song Miao
Critical Reviews in Food Science and Nutrition (2025), pp. 1-15
Open Access | Times Cited: 1
Modulation of lentil antinutritional properties using non-thermal mediated processing techniques – A review
Nitya Sharma, Jatindra K. Sahu, Sukirti Joshi, et al.
Journal of Food Composition and Analysis (2022) Vol. 109, pp. 104498-104498
Closed Access | Times Cited: 25
Nutritional and Functional Properties of Novel Protein Sources
Aslı Can Karaça, Michael T. Nickerson, Cinzia Caggia, et al.
Food Reviews International (2022) Vol. 39, Iss. 9, pp. 6045-6077
Closed Access | Times Cited: 24
Overview of fermentation process: structure-function relationship on protein quality and non-nutritive compounds of plant-based proteins and carbohydrates
Mohammad Alrosan, Thuan‐Chew Tan, Wee Yin Koh, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 25, pp. 7677-7691
Closed Access | Times Cited: 23
Citrus pomace co-fermentation improved its protein and amino acids by Bacillus amyloliquefaciens and Candida utilis
Feibi Sheng, Xi Hu, Jiarui Zeng, et al.
Process Biochemistry (2023) Vol. 130, pp. 545-554
Closed Access | Times Cited: 12
Simultaneous Microbial Fermentation and Enzymolysis: A Biotechnology Strategy to Improve the Nutritional and Functional Quality of Soybean Meal
Yazhuo Cao, Minwei Xu, Jian Lu, et al.
Food Reviews International (2023) Vol. 40, Iss. 5, pp. 1296-1311
Closed Access | Times Cited: 11
Challenges, process technologies, and potential synthetic biology opportunities for plant-based meat production
Xiao Liu, Cong Yang, Jianxin Qin, et al.
LWT (2023) Vol. 184, pp. 115109-115109
Open Access | Times Cited: 11
UPLC–QQQ–MS/MS-based widely targeted metabolomic analysis, antioxidant and α-glucosidase inhibitory activities of mulberry leaves processed by solid-state fermentation
Yulian Chen, Chunming Liu, Fan Yang, et al.
LWT (2023) Vol. 188, pp. 115351-115351
Open Access | Times Cited: 11
Solid-State Fermentation of Quinoa Flour: An In-Depth Analysis of Ingredient Characteristics
Ophélie Gautheron, Laura Nyhan, Arianna Ressa, et al.
Fermentation (2024) Vol. 10, Iss. 7, pp. 360-360
Open Access | Times Cited: 4
Unveiling the potential of bean proteins: Extraction methods, functional and structural properties, modification techniques, physiological benefits, and diverse food applications
Debojit Baidya Choudhury, Khalid Gul, Rachna Sehrawat, et al.
International Journal of Biological Macromolecules (2025) Vol. 295, pp. 139578-139578
Closed Access
Safety and Antioxidant Assessments of BLR-E50, 50% Ethanolic Extract from Red Beans Co-fermented by Bacillus subtilis and Lactobacillus bulgaricus
Su-Tze Chou, Yihua Chen, Yi‐Hung Chen, et al.
Food and Chemical Toxicology (2025), pp. 115261-115261
Closed Access
Leguminous Microgreens and the Makeup of Their Nutrients
Abhishek Kumar, Deepti Dwivedi, Ankur Srivastava, et al.
(2025), pp. 21-45
Closed Access
Lactic acid fermentation improves nutritional and functional properties of chickpea flours
Manuela Flavia Chiacchio, Silvia Tagliamonte, A Pazzanese, et al.
Food Research International (2025), pp. 115899-115899
Open Access
Dietary and lifestyle modifications for effective management of hypertension: A comprehensive review
Kanza Saleem, Iahtisham Ul-Haq, Gholamreza Abdi, et al.
Journal of Agriculture and Food Research (2025), pp. 101750-101750
Open Access
Improving the Bioactivities of Apricot Kernels Through Fermentation: Investigating the Relationship Between Bioactivities, Polyphenols, and Amino Acids Through the Random Forest Regression XAI Approach
Zhiyu Zhao, Kevin Kantono, Rothman Kam, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 845-845
Open Access
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