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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:

Nutritional Combined Greenhouse Gas Life Cycle Analysis for Incorporating Canadian Yellow Pea into Cereal-Based Food Products
Abhishek Chaudhary, Christopher P. F. Marinangeli, Denis Trémorin, et al.
Nutrients (2018) Vol. 10, Iss. 4, pp. 490-490
Open Access | Times Cited: 60

Showing 1-25 of 60 citing articles:

Nutritional and environmental losses embedded in global food waste
Canxi Chen, Abhishek Chaudhary, Alexander Mathys
Resources Conservation and Recycling (2020) Vol. 160, pp. 104912-104912
Open Access | Times Cited: 260
Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages.
Fatma Boukid, Cristina M. Rosell, Massimo Castellari
Trends in Food Science & Technology (2021) Vol. 110, pp. 729-742
Open Access | Times Cited: 222
Nutritional Composition and Bioactive Content of Legumes: Characterization of Pulses Frequently Consumed in France and Effect of the Cooking Method
Marielle Margier, Stephane Georgé, Noureddine Hafnaoui, et al.
Nutrients (2018) Vol. 10, Iss. 11, pp. 1668-1668
Open Access | Times Cited: 192
Dietary Change Scenarios and Implications for Environmental, Nutrition, Human Health and Economic Dimensions of Food Sustainability
Canxi Chen, Abhishek Chaudhary, Alexander Mathys
Nutrients (2019) Vol. 11, Iss. 4, pp. 856-856
Open Access | Times Cited: 167
Applications of nutritional functional units in commodity-level life cycle assessment (LCA) of agri-food systems
Graham A. McAuliffe, Taro Takahashi, Michael R. F. Lee
The International Journal of Life Cycle Assessment (2019) Vol. 25, Iss. 2, pp. 208-221
Open Access | Times Cited: 110
Assessing nutritional, health, and environmental sustainability dimensions of agri-food production
Ashley Green, Thomas Nemecek, Abhishek Chaudhary, et al.
Global Food Security (2020) Vol. 26, pp. 100406-100406
Open Access | Times Cited: 90
Integration of environment and nutrition in life cycle assessment of food Items: opportunities and challenges
Her Majesty, Sarah J. McLaren, Jolieke C. van der Pols, et al.
FAO eBooks (2021)
Open Access | Times Cited: 68
Health Benefits of Cereal Grain- and Pulse-Derived Proteins
Jenny Bouchard, Maneka Malalgoda, Joanne Storsley, et al.
Molecules (2022) Vol. 27, Iss. 12, pp. 3746-3746
Open Access | Times Cited: 55
Sustainable plant-based ingredients as wheat flour substitutes in bread making
Yaqin Wang, Ching Jian
npj Science of Food (2022) Vol. 6, Iss. 1
Open Access | Times Cited: 55
Country-Specific Sustainable Diets Using Optimization Algorithm
Abhishek Chaudhary, Vaibhav Krishna
Environmental Science & Technology (2019) Vol. 53, Iss. 13, pp. 7694-7703
Closed Access | Times Cited: 73
Review of whole grain and dietary fiber recommendations and intake levels in different countries
Kevin B. Miller
Nutrition Reviews (2019) Vol. 78, Iss. Supplement_1, pp. 29-36
Open Access | Times Cited: 68
Textured wheat and pea proteins for meat alternative applications
Clodualdo C. Maniñgat, Tanya Jeradechachai, Michael R. Buttshaw
Cereal Chemistry (2021) Vol. 99, Iss. 1, pp. 37-66
Closed Access | Times Cited: 54
Substituting wheat with chickpea flour in pasta production delivers more nutrition at a lower environmental cost
Sophie Saget, Marcela Porto Costa, Eleonora Barilli, et al.
Sustainable Production and Consumption (2020) Vol. 24, pp. 26-38
Open Access | Times Cited: 52
Dietary Change and Global Sustainable Development Goals
Canxi Chen, Abhishek Chaudhary, Alexander Mathys
Frontiers in Sustainable Food Systems (2022) Vol. 6
Open Access | Times Cited: 29
Life cycle sustainability assessment outlook of plant-based protein processing and product formulations
Derrick Kpakpo Allotey, Ebenezer Miezah Kwofie, Peter Adewale, et al.
Sustainable Production and Consumption (2023) Vol. 36, pp. 108-125
Closed Access | Times Cited: 18
Environmental and land use consequences of replacing milk and beef with plant-based alternatives
Marcela Porto Costa, Sophie Saget, Beate Zimmermann, et al.
Journal of Cleaner Production (2023) Vol. 424, pp. 138826-138826
Open Access | Times Cited: 17
Comprehensive compositional assessment of bioactive compounds in diverse pea accessions
Xiumei Han, Leonid Akhov, Paula Ashe, et al.
Food Research International (2023) Vol. 165, pp. 112455-112455
Open Access | Times Cited: 16
Historical Reflection of Food Processing and the Role of Legumes as Part of a Healthy Balanced Diet
Patricia Huebbe, Gerald Rimbach
Foods (2020) Vol. 9, Iss. 8, pp. 1056-1056
Open Access | Times Cited: 40
Legume-Modified Rotations Deliver Nutrition With Lower Environmental Impact
Marcela Porto Costa, Moritz Reckling, D. R. Chadwick, et al.
Frontiers in Sustainable Food Systems (2021) Vol. 5
Open Access | Times Cited: 29
Cradle-to-grave life cycle assessment of production and consumption of pulses in the United States
Prathamesh Bandekar, Ben Putman, Greg Thoma, et al.
Journal of Environmental Management (2021) Vol. 302, pp. 114062-114062
Open Access | Times Cited: 29
Environmental life cycle assessment for improved management of agri-food companies: the case of organic whole-grain durum wheat pasta in Sicily
Silvia Zingale, Paolo Guarnaccia, Giuseppe Timpanaro, et al.
The International Journal of Life Cycle Assessment (2022) Vol. 27, Iss. 2, pp. 205-226
Closed Access | Times Cited: 21
Sustainability of Key Proteins in Plant-Based Meat Analogs Production: A Worldwide Perspective
Bernardo Romão, Maximiliano Sommo, Renata Puppin Zandonadi, et al.
Sustainability (2025) Vol. 17, Iss. 2, pp. 382-382
Open Access
Sustainability on the plate: Unveiling the environmental footprint of pasta supply chain through Life Cycle Assessment
Eleonora Catellani, Sophia Manfredini, Clarissa Amico, et al.
Environmental Impact Assessment Review (2025) Vol. 112, pp. 107821-107821
Open Access
Exploring the Complexity of Sustainable and Healthy Diets
Cristiano A. Turim, Biagio F. Giannetti, Feni Agostinho, et al.
Environmental Development (2025), pp. 101218-101218
Closed Access
Evaluation of Physiological and Biochemical Contents in Desi and Kabuli Chickpea
Sushma Tiwari, Vinod Kumar Sahu, Neha Gupta, et al.
Legume Research - An International Journal (2020), Iss. OF
Open Access | Times Cited: 32
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