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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.

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Showing 25 citing articles:

Structural, thermal, and physicochemical properties of ultrasound-assisted extraction of faba bean protein isolate (FPI)
Abraham Badjona, Robert Bradshaw, Caroline Millman, et al.
Journal of Food Engineering (2024) Vol. 377, pp. 112082-112082
Open Access | Times Cited: 18
Brewers’ Spent Grain: An Unprecedented Opportunity to Develop Sustainable Plant-Based Nutrition Ingredients Addressing Global Malnutrition Challenges
Laura Nyhan, Aylin W. Sahin, Harold H. Schmitz, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 28, pp. 10543-10564
Open Access | Times Cited: 40
A review of techno-functional properties of legume proteins and their potential for development of new products
Claudia Huamaní-Perales, Julio Vidaurre‐Ruiz, Walter Francisco Salas-Valerio, et al.
European Food Research and Technology (2024) Vol. 250, Iss. 8, pp. 2069-2092
Closed Access | Times Cited: 9
Techno‐functionality of jack bean (Canavalia ensiformis) protein concentrate: a comparative study with soy and pea proteins
Juliana Eloy Granato Costa, Jessica da Silva Matos, Paula Zambe Azevedo, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access | Times Cited: 1
Valorisation potential and challenges of food side product streams for food applications: A review using the example of Switzerland
I. Salvatore, R. Leue-Rüegg, C. Beretta, et al.
Future Foods (2024) Vol. 9, pp. 100325-100325
Open Access | Times Cited: 6
Synthesis and Characterization of Sodium Lignosulfonate-Based Phosphorus-Containing Intermediates and Its Composite Si–P–C Silicone-Acrylic Emulsion Coating for Flame-Retardant Plywood
MengYao Lai, YaChao Wang, Fan Li, et al.
Langmuir (2024) Vol. 40, Iss. 24, pp. 12573-12593
Closed Access | Times Cited: 5
Valorising legume protein extraction side-streams: Isolation and characterisation of fibre-rich and starch-rich co-products from wet fractionation of five legumes
Ruoxin Liu, Bernadine M. Flanagan, Vishal Ratanpaul, et al.
Food Hydrocolloids (2025), pp. 111191-111191
Closed Access
Comparison of the Physicochemical and Technological Properties and Baking Performance of Lentil, Faba Bean, Chickpea, and Quinoa Starch
Theresa Boeck, Emanuele Zannini, Elke K. Arendt
Food Hydrocolloids (2025), pp. 111259-111259
Closed Access
Quantification of Methane in Water at Parts Per Billion Sensitivity Using a Metal–Organic Framework-Functionalized Quartz Crystal Resonator
Jaskaran Singh Malhotra, Clara Dávila Duarte, Per Reichert, et al.
ACS Applied Nano Materials (2025)
Closed Access
Toyaburgine, a Synthetic N-Biphenyl-Dihydroisoquinoline Inspired by Related N,C-Coupled Naphthylisoquinoline Alkaloids, with High In Vivo Efficacy in Preclinical Pancreatic Cancer Models
Suresh Awale, Juthamart Maneenet, Nguyễn Duy Phan, et al.
ACS Chemical Biology (2025)
Closed Access
Nutritional Quality, Safety and Environmental Benefits of Alternative Protein Sources—An Overview
Anna Choręziak, Dawid Rosiejka, Joanna Michałowska, et al.
Nutrients (2025) Vol. 17, Iss. 7, pp. 1148-1148
Open Access
Influence of plant-based compounds on the structural stability of mucous boundary layers in tribological contact
Samuel Shari Gamaniel, Erik G. de Vries, R. Hans Tromp, et al.
Tribology International (2025), pp. 110688-110688
Open Access
Black Pea Protein Extraction and Investigation of Physicochemical Characteristics
Zhila Alinaqui, Zahra Emam‐Djomeh, Maryam Salami, et al.
Journal of Food Processing and Preservation (2025) Vol. 2025, Iss. 1
Open Access
Pumpkin powder with co-products seeds and peel: effect on the physicochemical and functional properties by spray drying
Birina Luz Caballero Gutiérrez, Carlos Julio Márquez Cardozo, Héctor José Ciro Velásquez, et al.
Applied Food Research (2025), pp. 100879-100879
Open Access
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
Comparative study of the emulsifying properties of blue lupin, white lupin, and soybean protein isolates
Stanley Chukwuejim, Rotimi E. Aluko
LWT (2024) Vol. 206, pp. 116544-116544
Open Access | Times Cited: 3
Opportunities and challenges of plant proteins as functional ingredients for food production
Lara Etzbach, Susanne Naumann‐Gola, Fabian Küllmer, et al.
Proceedings of the National Academy of Sciences (2024) Vol. 121, Iss. 50
Closed Access | Times Cited: 3
Response surface methodology guided approach for optimization of protein isolate from Faba bean. Part 1/2
Abraham Badjona, Robert Bradshaw, Caroline Millman, et al.
Ultrasonics Sonochemistry (2024) Vol. 109, pp. 107012-107012
Open Access | Times Cited: 2
Development of protein‐rich biscuit utilising lablab bean seed: a sustainable management of underutilised plant protein in Bangladesh
Farzana Akter, MA Islam, Nushrat Yeasmen, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 1, pp. 545-551
Closed Access | Times Cited: 5
Tailor-made fermentation of sourdough reduces the acrylamide content in rye crispbread and improves its sensory and nutritional characteristics
Hana Ameur, Ali Zein Alabiden Tlais, Cristiano Paganoni, et al.
International Journal of Food Microbiology (2023) Vol. 410, pp. 110513-110513
Closed Access | Times Cited: 5
Exploring the Impact of Solid-State Fermentation on Fava Bean Flour: A Comparative Study of Aspergillus oryzae and Rhizopus oligosporus
Ophélie Gautheron, Laura Nyhan, María García‐Torreiro, et al.
Foods (2024) Vol. 13, Iss. 18, pp. 2922-2922
Open 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
Impact of Reconstitution Conditions on the Solubility of Faba Bean Protein Isolate
Rui Yu, Thom Huppertz, Todor Vasiljevic
Foods (2024) Vol. 13, Iss. 23, pp. 3857-3857
Open Access
Effect of genotypes and artificial shading during flowering stage on the productivity patterns of Faba bean (<i>Vicia faba</i> L.) under Mediterranean conditions
G. Ajana, J. El Figuigui, Salah‐Eddine Laasli, et al.
Journal of Applied and Natural Science (2024) Vol. 16, Iss. 4, pp. 1745-1757
Closed Access
Legumes and Cereals: Physicochemical Characterization, Technical Innovation and Nutritional Challenges
El‐Sayed M. Abdel‐Aal
Foods (2023) Vol. 13, Iss. 1, pp. 5-5
Open Access | Times Cited: 1
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