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:
The Non-Nutritional Factor Types, Mechanisms of Action and Passivation Methods in Food Processing of Kidney Bean (Phaseolus vulgaris L.): A Systematic Review
Zifan Zhang, Chunxiu Liu, Sisi Wu, et al.
Foods (2023) Vol. 12, Iss. 19, pp. 3697-3697
Open Access | Times Cited: 8
Zifan Zhang, Chunxiu Liu, Sisi Wu, et al.
Foods (2023) Vol. 12, Iss. 19, pp. 3697-3697
Open Access | Times Cited: 8
Showing 8 citing articles:
Effect of processing on the microbiological, proximate, antinutritional and mineral profile of selected yellow cassava varieties and sorghum malt as potential raw materials for alcoholic beverage production
Patrick Othuke Akpoghelie, Great Iruoghene Edo, Shaimaa Imad Ali, et al.
Beverage Plant Research (2024) Vol. 4, Iss. 1
Open Access | Times Cited: 7
Patrick Othuke Akpoghelie, Great Iruoghene Edo, Shaimaa Imad Ali, et al.
Beverage Plant Research (2024) Vol. 4, Iss. 1
Open Access | Times Cited: 7
Decoding the Duality of Antinutrients: Assessing the Impact of Protein Extraction Methods on Plant-Based Protein Sources
María Lilibeth Manzanilla‐Valdez, Zidan Ma, Martin Mondor, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 22, pp. 12319-12339
Open Access | Times Cited: 5
María Lilibeth Manzanilla‐Valdez, Zidan Ma, Martin Mondor, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 22, pp. 12319-12339
Open Access | Times Cited: 5
Fermentation with Lactic Acid Bacteria for Bean Flour Improvement: Experimental Study and Molecular Modeling as Complementary Tools
Carlos Sabater, Gabriel Dario Saez, Nadia E. Suárez, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2105-2105
Open Access
Carlos Sabater, Gabriel Dario Saez, Nadia E. Suárez, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2105-2105
Open Access
Sprouted grains as new plant-based protein sources
Cristina Martı́nez-Villaluenga, Rebeca Salvador‐Reyes, Juana Frı́as, et al.
Elsevier eBooks (2024), pp. 139-178
Closed Access
Cristina Martı́nez-Villaluenga, Rebeca Salvador‐Reyes, Juana Frı́as, et al.
Elsevier eBooks (2024), pp. 139-178
Closed Access
“Enhancing Quinoa ( Willd) Protein Extraction: Alkaline Solubilization Coupled to Isoelectric Precipitation Effects on Structure, Digestibility and Antinutrients”
María Lilibeth Manzanilla‐Valdez, Christine Boesch, Cristina Martı́nez-Villaluenga, et al.
Food Hydrocolloids for Health (2024), pp. 100191-100191
Open Access
María Lilibeth Manzanilla‐Valdez, Christine Boesch, Cristina Martı́nez-Villaluenga, et al.
Food Hydrocolloids for Health (2024), pp. 100191-100191
Open Access
Antinutrients in Pulses
Bhupinder Kaur, Kaustav Majumder
Methods and protocols in food science (2024), pp. 165-178
Closed Access
Bhupinder Kaur, Kaustav Majumder
Methods and protocols in food science (2024), pp. 165-178
Closed Access
Non-starch polysaccharides from kidney beans: comprehensive insight into their extraction, structure and physicochemical and nutritional properties
Chunli Kong, Caiping Duan, Yixuan Zhang, et al.
Food & Function (2023) Vol. 15, Iss. 1, pp. 62-78
Closed Access | Times Cited: 1
Chunli Kong, Caiping Duan, Yixuan Zhang, et al.
Food & Function (2023) Vol. 15, Iss. 1, pp. 62-78
Closed Access | Times Cited: 1
Nutritional Characteristic of Snack bar Formulation Based on Snakehead Fish-Sorghum Flour Flakes and Kidney Beans
Bahriyatul Ma’rifah, Ari Pebru Nurlaily, Adhi Wardhana Amrullah
Ghidza Jurnal Gizi dan Kesehatan (2023) Vol. 7, Iss. 2, pp. 205-215
Open Access
Bahriyatul Ma’rifah, Ari Pebru Nurlaily, Adhi Wardhana Amrullah
Ghidza Jurnal Gizi dan Kesehatan (2023) Vol. 7, Iss. 2, pp. 205-215
Open Access
