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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:

Characterization of Soaking Process’ Impact in Common Beans Phenolic Composition: Contribute from the Unexplored Portuguese Germplasm
Elsa Mecha, Susana T. Leitão, Bruna Carbas, et al.
Foods (2019) Vol. 8, Iss. 8, pp. 296-296
Open Access | Times Cited: 28

Showing 1-25 of 28 citing articles:

Nutrients, Antinutrients, Phenolic Composition, and Antioxidant Activity of Common Bean Cultivars and their Potential for Food Applications
Bruna Carbas, Nelson Machado, David Oppolzer, et al.
Antioxidants (2020) Vol. 9, Iss. 2, pp. 186-186
Open Access | Times Cited: 77
New horizon to the world of gut microbiome: seeds germination
Sima Maleki, Seyed Hadi Razavi, Hariom Yadav, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-19
Closed Access | Times Cited: 8
Polyphenols in food processing wastewaters: A review on their identification and recovery
Laura Franzen Ramos, Jonas Pluschke, Andréa Moura Bernardes, et al.
Cleaner and Circular Bioeconomy (2023) Vol. 5, pp. 100048-100048
Open Access | Times Cited: 17
Potential of Legumes: Nutritional Value, Bioactive Properties, Innovative Food Products, and Application of Eco-friendly Tools for Their Assessment
Bruna Carbas, Nelson Machado, Shivani Pathania, et al.
Food Reviews International (2021) Vol. 39, Iss. 1, pp. 160-188
Closed Access | Times Cited: 38
Pre-gelatinized flours of black and carioca bean by-products: Development of gluten-free instant pasta and baked snacks
Juliana Aparecida Correia Bento, P. Z. Bassinello, Daisy Karione Morais, et al.
International Journal of Gastronomy and Food Science (2021) Vol. 25, pp. 100383-100383
Closed Access | Times Cited: 28
Hydration and Fortification of Common Bean (Phaseolus vulgaris L.) with Grape Skin Phenolics—Effects of Ultrasound Application and Heating
Gloria Bonassi, Vera Lavelli
Antioxidants (2024) Vol. 13, Iss. 5, pp. 615-615
Open Access | Times Cited: 4
Investigation of the Ultrasonic Treatment-Assisted Soaking Process of Different Red Kidney Beans and Compositional Analysis of the Soaking Water by NIR Spectroscopy
Mátyás Lukács, T. Somogyi, Barasa Mercy Mukite, et al.
Sensors (2025) Vol. 25, Iss. 2, pp. 313-313
Open Access
Leaching and proposed recovery strategies of (poly)phenols and oligosaccharides from hydration wastewater during legume processing
Dang Truong Le, Gary Williamson, Lavaraj Devkota, et al.
Trends in Food Science & Technology (2025), pp. 104924-104924
Closed Access
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
Synergistic effect of microwave heating and hydrothermal treatment on cyanogenic glycosides and bioactive compounds of plum (Prunus domestica L.) kernels: An analytical approach
Mohd Aaqib Sheikh, Charanjiv Singh Saini, Harish Sharma
Current Research in Food Science (2021) Vol. 5, pp. 65-72
Open Access | Times Cited: 25
Influence of Processing Methods on Phytochemical Composition of Different Varieties of Beans (Phaseolus vulgaris)
Qian Bai, Minhao Li, Jiajing Zhou, et al.
Food Reviews International (2023) Vol. 40, Iss. 7, pp. 1941-1979
Closed Access | Times Cited: 10
Blanching applied in enzymatic inactivation and its influence on browning, bioactive compounds, and antioxidant activity of trapiá (Crataeva tapia L.) pulp
Henrique Valentim Moura, Rossana Maria Feitosa de Figueirêdo, Alexandre José de Melo Queiroz, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 4, pp. 2894-2902
Closed Access | Times Cited: 3
Combined effect of microwave and hydrothermal treatment on anti-nutritional factors, antioxidant potential and bioactive compounds of plum (Prunus domestica L.) kernels
Mohd Aaqib Sheikh, Charanjiv Singh Saini
Food Bioscience (2022) Vol. 46, pp. 101467-101467
Closed Access | Times Cited: 14
Metabolomics profile responses to changing environments in a common bean (Phaseolus vulgaris L.) germplasm collection
Elsa Mecha, Guillaume L. Erny, Ana C. L. Guerreiro, et al.
Food Chemistry (2021) Vol. 370, pp. 131003-131003
Open Access | Times Cited: 19
Modification of In Vitro and In Vivo Antioxidant Activity by Consumption of Cooked Chickpea in a Colon Cancer Model
María Stephanie Cid‐Gallegos, Xariss M. Sánchez‐Chino, Isela Álvarez‐González, et al.
Nutrients (2020) Vol. 12, Iss. 9, pp. 2572-2572
Open Access | Times Cited: 19
Chemical profile of colorful bean (Phaseolus vulgaris L) flours: Changes influenced by the cooking method
Juliana Aparecida Correia Bento, Paulo Riceli Vasconcelos Ribeiro, Lorena Silva, et al.
Food Chemistry (2021) Vol. 356, pp. 129718-129718
Closed Access | Times Cited: 17
Phenolic and saponin profile in grains of carioca beans during storage
Juliana Aparecida Correia Bento, Paulo Riceli Vasconcelos Ribeiro, P. Z. Bassinello, et al.
LWT (2020) Vol. 139, pp. 110599-110599
Open Access | Times Cited: 18
Analyzing the effects of hydrothermal treatment on antinutritional factor content of plum kernel grits by using response surface methodology
Mohd Aaqib Sheikh, Charanjiv Singh Saini, Harish Sharma
Applied Food Research (2021) Vol. 1, Iss. 1, pp. 100010-100010
Open Access | Times Cited: 15
Modulation of gut microbiota by chickpea-derived proteins and peptides with antioxidant capabilities
Sini Kang, Xu Yang, Yunxin Zhang, et al.
LWT (2023) Vol. 187, pp. 115341-115341
Open Access | Times Cited: 5
Unravelling dynamic changes in non-volatile and volatile metabolites of pulses during soaking: An integrated metabolomics approach
Lei He, Qian Hu, Liyang Wei, et al.
Food Chemistry (2023) Vol. 422, pp. 136231-136231
Closed Access | Times Cited: 4
Effect of Soaking, Germination, and Roasting on Phenolic Composition, Antioxidant Activities, and Fatty Acid Profile of Sunflower (Helianthus annuus L.) Seeds
Chorpaka Thepthanee, Hua Li, Wei Hu, et al.
Horticulturae (2024) Vol. 10, Iss. 4, pp. 387-387
Open Access | Times Cited: 1
Statistical optimization of ultrasound assisted extraction of free and bound phenolic acids, antioxidant and antibacterial activities and UPLC–MS/MS characterization from two varieties of Eleusine coracana
Ratnika Sharma, Priyanka Rawat, Pratibha Singh, et al.
Journal of Food Measurement & Characterization (2022) Vol. 16, Iss. 3, pp. 2086-2103
Closed Access | Times Cited: 6
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
Profiles of Free and Bound Phenolics and Their Antioxidant Capacity in Rice Bean (Vigna umbellata)
Qinzhang Jiang, Shengwei Wang, Yuzhe Yang, et al.
Foods (2023) Vol. 12, Iss. 14, pp. 2718-2718
Open Access | Times Cited: 2
Phenolic Antioxidants in Legumes and Nuts
Alam Zeb
Springer eBooks (2021), pp. 177-208
Closed Access | Times Cited: 4
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