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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:

Composition, Nutritional Value, and Health Benefits of Pulses
Clifford Hall, Cassandra Elaine Hillen, Julie Robinson
Cereal Chemistry (2016) Vol. 94, Iss. 1, pp. 11-31
Closed Access | Times Cited: 356

Showing 1-25 of 356 citing articles:

Mung Bean (Vigna radiata L.): Bioactive Polyphenols, Polysaccharides, Peptides, and Health Benefits
Dianzhi Hou, Laraib Yousaf, Yong Xue, et al.
Nutrients (2019) Vol. 11, Iss. 6, pp. 1238-1238
Open Access | Times Cited: 314
Diet, Lifestyle and Cardiovascular Diseases: Linking Pathophysiology to Cardioprotective Effects of Natural Bioactive Compounds
Javad Sharifi‐Rad, Célia F. Rodrigues, Farukh Sharopov, et al.
International Journal of Environmental Research and Public Health (2020) Vol. 17, Iss. 7, pp. 2326-2326
Open Access | Times Cited: 218
Functional Performance of Plant Proteins
Kai Kai, Maija Greis, Jiakai Lu, et al.
Foods (2022) Vol. 11, Iss. 4, pp. 594-594
Open Access | Times Cited: 198
Plant proteins from green pea and chickpea: Extraction, fractionation, structural characterization and functional properties
Liuyi Chang, Lan Yang, Nonoy Bandillo, et al.
Food Hydrocolloids (2021) Vol. 123, pp. 107165-107165
Open Access | Times Cited: 169
Effect of germination on the chemical composition, thermal, pasting, and moisture sorption properties of flours from chickpea, lentil, and yellow pea
Minwei Xu, Zhao Jin, Şenay Şimşek, et al.
Food Chemistry (2019) Vol. 295, pp. 579-587
Open Access | Times Cited: 157
Chickpea protein ingredients: A review of composition, functionality, and applications
Nadia Grasso, Nicola L. Lynch, Elke K. Arendt, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 21, Iss. 1, pp. 435-452
Closed Access | Times Cited: 140
Production of pulse protein ingredients and their application in plant-based milk alternatives
Martin Vogelsang-O’Dwyer, Emanuele Zannini, Elke K. Arendt
Trends in Food Science & Technology (2021) Vol. 110, pp. 364-374
Open Access | Times Cited: 137
A current review of structure, functional properties, and industrial applications of pulse starches for value‐added utilization
Yikai Ren, Tommy Z. Yuan, Claire M. Chigwedere, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 3, pp. 3061-3092
Closed Access | Times Cited: 113
Chickpea (Cicer arietinum L.) protein as a prospective plant‐based ingredient: a review
Fatma Boukid
International Journal of Food Science & Technology (2021) Vol. 56, Iss. 11, pp. 5435-5444
Open Access | Times Cited: 112
Nutritional properties and health aspects of pulses and their use in plant‐based yogurt alternatives
Theresa Boeck, Aylin W. Sahin, Emanuele Zannini, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 4, pp. 3858-3880
Open Access | Times Cited: 106
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
Nutritional composition, health benefits and bio-active compounds of chickpea (Cicer arietinum L.)
N. Jabena Begum, Qudrat Ullah Khan, Leyna G. Liu, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 44
Relevance of various components present in plant protein ingredients for lipid oxidation in emulsions
Katharina Münch, Karin Schroën, Claire Berton‐Carabin
Journal of the American Oil Chemists Society (2024) Vol. 101, Iss. 10, pp. 1065-1084
Open Access | Times Cited: 19
HS-SPME-GC-MS/olfactometry combined with chemometrics to assess the impact of germination on flavor attributes of chickpea, lentil, and yellow pea flours
Minwei Xu, Zhao Jin, Lan Yang, et al.
Food Chemistry (2018) Vol. 280, pp. 83-95
Open Access | Times Cited: 151
Benefits of pulse consumption on metabolism and health: A systematic review of randomized controlled trials
Helena Ferreira, Marta W. Vasconcelos, Ana M. Gil, et al.
Critical Reviews in Food Science and Nutrition (2020) Vol. 61, Iss. 1, pp. 85-96
Open Access | Times Cited: 137
Beans (Phaseolus vulgaris L.): whole seeds with complex chemical composition
Francine Gomes Basso Los, Acácio Antônio Ferreira Zielinski, José Pedro Wojeicchowski, et al.
Current Opinion in Food Science (2018) Vol. 19, pp. 63-71
Closed Access | Times Cited: 134
Indian pulses: A review on nutritional, functional and biochemical properties with future perspectives
Baskar Venkidasamy, Dhivya Selvaraj, Arti Nile, et al.
Trends in Food Science & Technology (2019) Vol. 88, pp. 228-242
Closed Access | Times Cited: 115
Enhanced nutritional value of chickpea protein concentrate by dry separation and solid state fermentation
Qinhui Xing, Susanne Dekker, Konstantina Kyriakopoulou, et al.
Innovative Food Science & Emerging Technologies (2019) Vol. 59, pp. 102269-102269
Open Access | Times Cited: 106
A comprehensive investigation of the behaviour of phenolic compounds in legumes during domestic cooking and in vitro digestion
Federica Giusti, Edoardo Capuano, Gianni Sagratini, et al.
Food Chemistry (2019) Vol. 285, pp. 458-467
Open Access | Times Cited: 98
Nutritional and end‐use perspectives of sprouted grains: A comprehensive review
Ali Ikram, Farhan Saeed, Muhammad Afzaal, et al.
Food Science & Nutrition (2021) Vol. 9, Iss. 8, pp. 4617-4628
Open Access | Times Cited: 96
Physico‐chemical and functional properties of legume protein, starch, and dietary fiber—A review
Semin Özge Keskin, Tahira Mohsin Ali, Jasim Ahmed, et al.
Legume Science (2021) Vol. 4, Iss. 1
Open Access | Times Cited: 96
Low- and High-Moisture Extrusion of Pulse Proteins as Plant-Based Meat Ingredients: A Review
Serap Vatansever, Mehmet Tulbek, Mian N. Riaz, et al.
Cereal Foods World (2020) Vol. 65, Iss. 4
Open Access | Times Cited: 92
Phenolic compounds in germinated cereal and pulse seeds: Classification, transformation, and metabolic process
Minwei Xu, Jiajia Rao, Bingcan Chen
Critical Reviews in Food Science and Nutrition (2019) Vol. 60, Iss. 5, pp. 740-759
Closed Access | Times Cited: 91
Using Pulses in Baked Products: Lights, Shadows, and Potential Solutions
Andrea Bresciani, Alessandra Marti
Foods (2019) Vol. 8, Iss. 10, pp. 451-451
Open Access | Times Cited: 81
Potential health benefits of garden pea seeds and pods: A review
Tapasya Kumari, Sankar Chandra Deka
Legume Science (2021) Vol. 3, Iss. 2
Closed Access | Times Cited: 81
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