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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:

Pulse‐based snacks as functional foods: Processing challenges and biological potential
Alejandro Escobedo, Luis Mojica
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 5, pp. 4678-4702
Closed Access | Times Cited: 30

Showing 1-25 of 30 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
Legume byproducts as ingredients for food applications: Preparation, nutrition, bioactivity, and techno‐functional properties
Ancuta Nartea, Anastasiya Kuhalskaya, Benedetta Fanesi, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 3, pp. 1953-1985
Open Access | Times Cited: 25
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: 11
Development and characterization of a 3D printed functional chicken meat based snack: Optimization of process parameters and gelatin level
Elvan Gökçen Bulut, Kezban Candoğan
LWT (2021) Vol. 154, pp. 112768-112768
Open Access | Times Cited: 51
Adzuki bean (Vigna angularis): Chemical compositions, physicochemical properties, health benefits, and food applications
Hang Li, Liang Zou, Xin‐Yan Li, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 3, pp. 2335-2362
Closed Access | Times Cited: 32
Wolffia globosa-Based Nutritious Snack Formulation with High Protein and Dietary Fiber Contents
Nattira On–Nom, Prapatsorn Promdang, Woorawee Inthachat, et al.
Foods (2023) Vol. 12, Iss. 14, pp. 2647-2647
Open Access | Times Cited: 16
Fortification of functional foods using legumes: a strategy to improve the nutritional and nutraceutical characteristics and health benefits
Edith-Oliva Cuevas-Rodríguez, Saraid Mora Rochín, Liliana León-López, et al.
Elsevier eBooks (2025), pp. 43-65
Closed Access
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
Non‐destructive characterization of pulse flours—A review
Chitra Sivakumar, Catherine Rui Jin Findlay, Chithra Karunakaran, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 3, pp. 1613-1632
Open Access | Times Cited: 12
Nutritional and sensorial analysis of a lentil flour-based sweet pancake premix
Carla S. Santos, Marta W. Vasconcelos
Open Research Europe (2025) Vol. 3, pp. 20-20
Open Access
Effect of plasma manipulation on the developing quick-cooking and the hydration promotion of adzuki bean
Jiaxin Liang, Shibo Yu, Zhenjiang Li, et al.
International Journal of Food Science & Technology (2025) Vol. 60, Iss. 1
Open Access
Nutritional and Technological Aspects of the Production of Proteic Extruded Snacks Added of Novel Raw Materials
Karolynne Sousa Gomes, Gabrielle Berwian, Valeska Morgana Correia Batistella, et al.
Food and Bioprocess Technology (2022) Vol. 16, Iss. 2, pp. 247-267
Closed Access | Times Cited: 17
Colour, composition, digestibility, functionality and pasting properties of diverse kidney beans (Phaseolus vulgaris) flours
Khetan Shevkani, Ravneet Kaur, Narpinder Singh, et al.
Current Research in Food Science (2022) Vol. 5, pp. 619-628
Open Access | Times Cited: 16
Sensory Characteristics and Nutritional Quality of Food Products Made with a Biofortified and Lectin Free Common Bean (Phaseolus vulgaris L.) Flour
Francesca Sparvoli, Silvia Giofré, Eleonora Cominelli, et al.
Nutrients (2021) Vol. 13, Iss. 12, pp. 4517-4517
Open Access | Times Cited: 22
Andean Sprouted Pseudocereals to Produce Healthier Extrudates: Impact in Nutritional and Physicochemical Properties
Luz María Paucar‐Menacho, Márcio Schmiele, Alicia Lavado-Cruz, et al.
Foods (2022) Vol. 11, Iss. 20, pp. 3259-3259
Open Access | Times Cited: 15
Effect of pH and Calcium on the Techno Functional Properties of Different Pulse Flours, Pastes, and Gels
Djemaa Moussaoui, Carolina Chaya, Celia Badia‐Olmos, et al.
Food and Bioprocess Technology (2023) Vol. 17, Iss. 8, pp. 2292-2303
Open Access | Times Cited: 8
Chickpeas and Gut Microbiome: Functional Food Implications for Health
Aswani Ajay, Supriya Singh Gaur, Rafeeya Shams, et al.
Heliyon (2024) Vol. 10, Iss. 20, pp. e39314-e39314
Closed Access | Times Cited: 2
Milling and Fractionation Processing of Lentils
Gaurav Kumar, Pramod K. Prabhakar, Santanu Basu
(2023), pp. 87-114
Closed Access | Times Cited: 6
Recent advancements in properties, modifications, and applications of legume starches
Sneh Punia Bangar, Adeleke Omodunbi Ashogbon, José M. Lorenzo, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 11
Closed Access | Times Cited: 9
Common Bean Baked Snack Consumption Reduces Apolipoprotein B-100 Levels: A Randomized Crossover Trial
Alejandro Escobedo, Edgar Alfonso Rivera-León, Claudia Luévano‐Contreras, et al.
Nutrients (2021) Vol. 13, Iss. 11, pp. 3898-3898
Open Access | Times Cited: 11
Low glycemic index common bean snack increased satiety without modifying energy intake in adults with normal weight: randomized crossover trials
Alejandro Escobedo, Mayra Esquivel-Hurtado, Norma Morales-Hernández, et al.
International Journal of Food Sciences and Nutrition (2023) Vol. 74, Iss. 2, pp. 247-256
Open Access | Times Cited: 4
Physicochemical properties of native Jack bean (Canavalia ensiformis) starch: An underutilised legume
Sapna Dhawan Munjal, Jyotika Dhankhar, V. Sharma, et al.
Journal of Applied and Natural Science (2024) Vol. 16, Iss. 1, pp. 410-419
Open Access | Times Cited: 1
Studies on Physicochemical Properties of Rice Bean (Vigna umbellata) Starch: An Underutilized Legume
Sapna Dhawan Munjal, Jyotika Dhankhar, Alka Jyoti Sharma, et al.
Current Research in Nutrition and Food Science Journal (2024) Vol. 12, Iss. 1, pp. 408-422
Open Access | Times Cited: 1
Plant proteins for dry extruded products
Serap Vatansever, Clifford Hall
Elsevier eBooks (2024), pp. 339-372
Closed Access | Times Cited: 1
Adherence to the Mediterranean diet and its association with environmental footprints among women of childbearing age in the United Arab Emirates
Farah Naja, Leila Cheikh Ismail, Nada Abbas, et al.
European Journal of Nutrition (2022) Vol. 61, Iss. 5, pp. 2585-2599
Closed Access | Times Cited: 6
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