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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:

Seed Protein of Lentils: Current Status, Progress, and Food Applications
Hamid Khazaei, Maya Subedi, M.T. Nickerson, et al.
Foods (2019) Vol. 8, Iss. 9, pp. 391-391
Open Access | Times Cited: 216

Showing 1-25 of 216 citing articles:

BIOPEP-UWM Database of Bioactive Peptides: Current Opportunities
Piotr Mińkiewicz, Anna Iwaniak, Małgorzata Darewicz
International Journal of Molecular Sciences (2019) Vol. 20, Iss. 23, pp. 5978-5978
Open Access | Times Cited: 658
Plant-based proteins and their multifaceted industrial applications
Manoj Kumar, Maharishi Tomar, Sneh Punia, et al.
LWT (2021) Vol. 154, pp. 112620-112620
Open Access | Times Cited: 185
Germination as a bioprocess for enhancing the quality and nutritional prospects of legume proteins
Ikenna C. Ohanenye, Apollinaire Tsopmo, Chukwunonso E.C.C. Ejike, et al.
Trends in Food Science & Technology (2020) Vol. 101, pp. 213-222
Closed Access | Times Cited: 167
Digestibility and gastrointestinal fate of meat versus plant-based meat analogs: An in vitro comparison
Hualu Zhou, Yuying Hu, Yunbing Tan, et al.
Food Chemistry (2021) Vol. 364, pp. 130439-130439
Open Access | Times Cited: 137
Plant-based meat analogs: A review with reference to formulation and gastrointestinal fate
Anum Ishaq, Shafeeqa Irfan, Arooba Sameen, et al.
Current Research in Food Science (2022) Vol. 5, pp. 973-983
Open Access | Times Cited: 91
Lentil and Mungbean protein isolates: Processing, functional properties, and potential food applications
Smriti Shrestha, Leonie van ’t Hag, Victoria S. Haritos, et al.
Food Hydrocolloids (2022) Vol. 135, pp. 108142-108142
Closed Access | Times Cited: 80
Comparative study on molecular and higher-order structures of legume seed protein isolates: Lentil, mungbean and yellow pea
Smriti Shrestha, Leonie van ’t Hag, Victoria S. Haritos, et al.
Food Chemistry (2023) Vol. 411, pp. 135464-135464
Open Access | Times Cited: 60
Functional and food application of plant proteins – a review
Melvin Tan, Malik Adil Nawaz, Roman Buckow
Food Reviews International (2021) Vol. 39, Iss. 5, pp. 2428-2456
Closed Access | Times Cited: 99
Design future foods using plant protein blends for best nutritional and technological functionality
Luis Jiménez‐Munoz, Guilherme M. Tavares, Milena Corredig
Trends in Food Science & Technology (2021) Vol. 113, pp. 139-150
Closed Access | Times Cited: 98
Lentil flour: nutritional and technological properties, in vitro digestibility and perspectives for use in the food industry
Annalisa Romano, Veronica Gallo, Pasquale Ferranti, et al.
Current Opinion in Food Science (2021) Vol. 40, pp. 157-167
Closed Access | Times Cited: 95
Seed Mineral Composition and Protein Content of Faba Beans (Vicia faba L.) with Contrasting Tannin Contents
Hamid Khazaei, Albert Vandenberg
Agronomy (2020) Vol. 10, Iss. 4, pp. 511-511
Open Access | Times Cited: 82
Legumes as basic ingredients in the production of dairy‐free cheese alternatives: a review
Marina Mefleh, Antonella Pasqualone, Francesco Caponio, et al.
Journal of the Science of Food and Agriculture (2021) Vol. 102, Iss. 1, pp. 8-18
Open Access | Times Cited: 75
A two-step air classification and electrostatic separation process for protein enrichment of starch-containing legumes
Qinhui Xing, Dea Putri Utami, Marta Boronat Demattey, et al.
Innovative Food Science & Emerging Technologies (2020) Vol. 66, pp. 102480-102480
Open Access | Times Cited: 74
The potential of legume-derived proteins in the food industry
Neta Goldstein, Ram Reifen
Grain & Oil Science and Technology (2022) Vol. 5, Iss. 4, pp. 167-178
Open Access | Times Cited: 57
Recent updates on lentil and quinoa protein-based dairy protein alternatives: Nutrition, technologies, and challenges
Mohammad Alrosan, Thuan‐Chew Tan, Azhar Mat Easa, et al.
Food Chemistry (2022) Vol. 383, pp. 132386-132386
Closed Access | Times Cited: 48
Application of emerging technologies to obtain legume protein isolates with improved techno‐functional properties and health effects
Ricard Bou, Paola Navarro‐Vozmediano, Rubén Domínguez, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 3, pp. 2200-2232
Open Access | Times Cited: 44
Escalate protein plates from legumes for sustainable human nutrition
Nisha Singh, Priyanka Jain, Megha Ujinwal, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 42
Investigating starch and protein structure alterations of the processed lentil by microwave-assisted infrared thermal treatment and their correlation with the modified properties
Mohamad Mehdi Heydari, Tahereh Najib, Venkatesh Meda
Food Chemistry Advances (2022) Vol. 1, pp. 100091-100091
Open Access | Times Cited: 38
The development process of plant-based meat alternatives: Raw material formulations and processing strategies
Yi Wang, Bo Lyu, Hongling Fu, et al.
Food Research International (2023) Vol. 167, pp. 112689-112689
Closed Access | Times Cited: 38
Legumes: A Vehicle for Transition to Sustainability
Amalia E. Yanni, Sofia Iakovidi, Eleni Vasilikopoulou, et al.
Nutrients (2023) Vol. 16, Iss. 1, pp. 98-98
Open Access | Times Cited: 25
Plant-Based Fish Analogs—A Review
Małgorzata Nowacka, Magdalena Trusińska, Paulina Chraniuk, et al.
Applied Sciences (2023) Vol. 13, Iss. 7, pp. 4509-4509
Open Access | Times Cited: 22
Fibrillization of lentil proteins is impacted by the protein extraction conditions and co-extracted phenolics
Shi Lan-Fang, Joana Pico, Sara Zamani, et al.
Food Chemistry (2024) Vol. 448, pp. 139104-139104
Closed Access | Times Cited: 8
Status and prospects of omics in lentil: understanding mechanisms and impact on stress breeding under changing climate
Fawad Ali, Yiren Zhao, Arif Ali, et al.
Journal of Plant Biochemistry and Biotechnology (2025)
Closed Access | Times Cited: 1
Electrostatic separation technology for obtaining plant protein concentrates: A review
Hongguang Zhu, Han-Qi Tang, Yongqiang Cheng, et al.
Trends in Food Science & Technology (2021) Vol. 113, pp. 66-76
Closed Access | Times Cited: 48
New peptides with immunomodulatory activity identified from rice proteins through peptidomic and in silico analysis
Wen Li, Lu Huang, Yiwei Li, et al.
Food Chemistry (2021) Vol. 364, pp. 130357-130357
Closed Access | Times Cited: 43
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