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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:

Bean phenolic compound changes during processing: Chemical interactions and identification
Mayra Nicolás‐García, Madeleine Perucini‐Avendaño, Cristian Jiménez‐Martínez, et al.
Journal of Food Science (2021) Vol. 86, Iss. 3, pp. 643-655
Open Access | Times Cited: 25

Showing 25 citing articles:

Hard-to-cook phenomenon in common legumes: Chemistry, mechanisms and utilisation
Dilini Perera, Lavaraj Devkota, Gil Garnier, et al.
Food Chemistry (2023) Vol. 415, pp. 135743-135743
Open Access | Times Cited: 38
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
Covalent polyphenols-proteins interactions in food processing: formation mechanisms, quantification methods, bioactive effects, and applications
Kangyi Zhang, Huang Jin, Dongxu Wang, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 12
Black and pinto beans (Phaseolus vulgaris L.) unique mexican varieties exhibit antioxidant and anti-inflammatory potential
David Fonseca Hernández, Luis Mojica, Mark A. Berhow, et al.
Food Research International (2023) Vol. 169, pp. 112816-112816
Open Access | Times Cited: 16
‘Superfoods’: Reliability of the Information for Consumers Available on the Web
Ángel Cobos, Olga Díaz Rubio
Foods (2023) Vol. 12, Iss. 3, pp. 546-546
Open Access | Times Cited: 12
Effects of Different Processing Methods on Pulses Phytochemicals: An Overview
Jiajing Zhou, Minhao Li, Qian Bai, et al.
Food Reviews International (2023) Vol. 40, Iss. 4, pp. 1138-1195
Open Access | Times Cited: 12
Effect of cooking on structural changes in the common black bean (Phaseolus vulgaris var. Jamapa)
Madeleine Perucini‐Avendaño, I. Arzate-Vázquez, María de Jesús Perea‐Flores, et al.
Heliyon (2024), pp. e25620-e25620
Open Access | Times Cited: 3
Effect of selenium biofortification on bioactive compounds and antioxidant activity in germinated black soybean
Junyi Huang, Jiana Qian, Shanshan Wang, et al.
Journal of Food Science (2022) Vol. 87, Iss. 3, pp. 1009-1019
Closed Access | Times Cited: 13
Cell wall polysaccharide changes and involvement of phenolic compounds in ageing of Red haricot beans (Phaseolus vulgaris) during postharvest storage
Dongyan Chen, Kai Hu, Li Zhu, et al.
Food Research International (2022) Vol. 162, pp. 112021-112021
Closed Access | Times Cited: 13
Phenolic compounds profile by UPLC-ESI-MS in black beans and its distribution in the seed coat during storage
Mayra Nicolás‐García, Madeleine Perucini‐Avendaño, Daniel Arrieta‐Báez, et al.
Food Chemistry (2022) Vol. 395, pp. 133638-133638
Closed Access | Times Cited: 10
Protein from land—legumes and pulses
Khetan Shevkani
Elsevier eBooks (2023), pp. 35-68
Closed Access | Times Cited: 5
An overview of instrumented indentation technique for the study of micromechanical properties in food: A case study on bean seed coat
Mayra Nicolás‐García, I. Arzate-Vázquez, María de Jesús Perea‐Flores, et al.
Biosystems Engineering (2021) Vol. 204, pp. 377-385
Closed Access | Times Cited: 11
Transcriptome analysis reveals biosynthesis and regulation of flavonoid in common bean seeds during grain filling
Gerardo Tapia, Máximo González, José Méndez, et al.
BMC Plant Biology (2024) Vol. 24, Iss. 1
Open Access | Times Cited: 1
Empirical Use, Phytochemical, and Pharmacological Effects in Wound Healing Activities of Compounds in Diospyros Leaves: A Review of Traditional Medicine for Potential New Plant-Derived Drugs
Akhmad Khumaidi, Retno Murwanti, Ema Damayanti, et al.
Journal of Ethnopharmacology (2024) Vol. 337, pp. 118966-118966
Closed Access | Times Cited: 1
Polyphenols and polyphenols-based biopolymer materials: Regulating iron absorption and availability from spontaneous to controllable
Yafei Zhang, Xiaojing Tian, Anguo Teng, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 33, pp. 12341-12359
Closed Access | Times Cited: 7
Phenolic Compounds in Legumes: Composition, Processing and Gut Health
Mayra Nicolás‐García, Cristian Jiménez‐Martínez, Madeleine Perucini‐Avendaño, et al.
IntechOpen eBooks (2021)
Open Access | Times Cited: 7
Phenolic compounds in Swedish dried pulses: Characterization, retention and distribution during hydrothermal treatment processes
Jiyun Liu, Mohammed E. Hefni, Cornelia M. Witthöft
Journal of Food Composition and Analysis (2021) Vol. 102, pp. 104056-104056
Open Access | Times Cited: 7
An empirical evaluation of simulated gastrointestinal digestion platforms for use in plant breeding, using common bean (Phaseolus vulgarisL.) as a model
Tayah Bolt, Margaret Riggs, Weiyi Sun, et al.
bioRxiv (Cold Spring Harbor Laboratory) (2024)
Open Access
Black bean (Phaseolus vulgaris L. cv. “Tolosa”) polyphenolic composition through cooking and in vitro digestion
Marianela Desireé Rodríguez, Marı́a Luisa Ruiz del Castillo, Gracia Patricia Blanch, et al.
Food & Function (2024) Vol. 15, Iss. 12, pp. 6395-6407
Open Access
Effect of post-harvest storage on the chemical and microstructural characteristics of the common bean (Phaseolus vulgaris L.)
Mayra Nicolás‐García, Madeleine Perucini‐Avendaño, María de Jesús Perea‐Flores, et al.
Food Chemistry (2024) Vol. 460, pp. 140680-140680
Closed Access
Chemical Profiling of Polar Lipids and the Polyphenolic Fraction of Commercial Italian Phaseolus Seeds by UHPLC-HRMS and Biological Evaluation
Vadym Samukha, Francesca Fantasma, Gilda D’Urso, et al.
Biomolecules (2024) Vol. 14, Iss. 10, pp. 1336-1336
Open Access
Antinutritional, functional, thermal, rheological properties, and in vitro digestibility of soaked and germinated black bean (Phaseolus vulgaris L.) flours
Priti Sharad Mali, Pradyuman Kumar
Journal of Food Measurement & Characterization (2024)
Closed Access
Effect of Cooking on Phenolic Compound Content and In Vitro Bioaccessibility in Sustainable Foods: A Case Study on Black Beans
Francesca Melini, Silvia Lisciani, Emanuela Camilli, et al.
Sustainability (2023) Vol. 16, Iss. 1, pp. 279-279
Open Access | Times Cited: 1
Compuestos antioxidantes provenientes de leguminosas como agentes quimiopreventivos en cáncer de colon
Luis Jorge Corzo Rios, Xariss Miryam Sánchez Chino, Stephanie Cid Gallegos, et al.
Tequio (2022) Vol. 5, Iss. 15, pp. 111-124
Open Access | Times Cited: 1
A Novel Cyclohexane Carboxylic Acid Derivative from Black Turtle Bean (Phaseolus vulgaris L.)
Balkisu Abdulrahman, Fadime Aydoğan, Fazila Zulfiqar, et al.
Records of Natural Products (2022), Iss. 1, pp. 93-98
Open Access
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