Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Iron, Zinc and Phytic Acid Retention of Biofortified, Low Phytic Acid, and Conventional Bean Varieties When Preparing Common Household Recipes
Marijke Hummel, Elise F. Talsma, Víctor Taleon, et al.
Nutrients (2020) Vol. 12, Iss. 3, pp. 658-658
Open Access | Times Cited: 54

Showing 1-25 of 54 citing articles:

Improving nutrition through biofortification–A systematic review
Kelvin F. Ofori, Sophia Antoniello, Marcia English, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 71
Trends and innovations in the formulation of plant-based foods
Christabel Tachie, Ifeanyi D. Nwachukwu, Alberta N. A. Aryee
Food Production Processing and Nutrition (2023) Vol. 5, Iss. 1
Open Access | Times Cited: 63
Legumes and common beans in sustainable diets: nutritional quality, environmental benefits, spread and use in food preparations
Silvia Lisciani, Stefania Marconi, Cinzia Le Donne, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 18
Physiologically Active Molecules and Functional Properties of Soybeans in Human Health—A Current Perspective
Il-Sup Kim, Cheorl‐Ho Kim, Woong‐Suk Yang
International Journal of Molecular Sciences (2021) Vol. 22, Iss. 8, pp. 4054-4054
Open Access | Times Cited: 99
Revisiting phytate-element interactions: implications for iron, zinc and calcium bioavailability, with emphasis on legumes
Yianna Y. Zhang, Regine Stockmann, Ken Ng, et al.
Critical Reviews in Food Science and Nutrition (2020) Vol. 62, Iss. 6, pp. 1696-1712
Open Access | Times Cited: 84
Zinc nutrition and human health: Overview and implications
V. J. Sangeetha, Sayantani Dutta, J.A. Moses, et al.
eFood (2022) Vol. 3, Iss. 5
Open Access | Times Cited: 39
Recent updates on plant protein-based dairy cheese alternatives: outlook and challenges
Elham Alehosseini, Paul L.H. McSweeney, Song Miao
Critical Reviews in Food Science and Nutrition (2025), pp. 1-15
Open Access | Times Cited: 1
The Effect of Processing on Bioactive Compounds and Nutritional Qualities of Pulses in Meeting the Sustainable Development Goal 2
Caleb Acquah, Godfred Ohemeng-Boahen, Krista A. Power, et al.
Frontiers in Sustainable Food Systems (2021) Vol. 5
Open Access | Times Cited: 41
Phytic acid and its reduction in pulse matrix: Structure–function relationship owing to bioavailability enhancement of micronutrients
Shubhajit Sarkhel, Anupam Roy
Journal of Food Process Engineering (2022) Vol. 45, Iss. 5
Closed Access | Times Cited: 36
Application of Zinc, Iron and Boron Enhances Productivity and Grain Biofortification of Mungbean
Muhammad Zafar, Siraj Ahmed, Muhammad Kashif Munir, et al.
Phyton (2023) Vol. 92, Iss. 4, pp. 983-999
Open Access | Times Cited: 19
Iron and zinc bioavailability in common bean (Phaseolus vulgaris) is dependent on chemical composition and cooking method
Raúl Huertas, J. William Allwood, Robert D. Hancock, et al.
Food Chemistry (2022) Vol. 387, pp. 132900-132900
Open Access | Times Cited: 24
Drought and heat affect common bean minerals and human diet—What we know and where to go
Alessia Losa, Juan Vorster, Eleonora Cominelli, et al.
Food and Energy Security (2021) Vol. 11, Iss. 1
Open Access | Times Cited: 27
Biofortified legumes: Present scenario, possibilities and challenges
Archana Joshi‐Saha, Sunil K. Sethy, G. P. Misra, et al.
Field Crops Research (2022) Vol. 279, pp. 108467-108467
Closed Access | Times Cited: 20
Nutritional quality of Onobrychis viciifolia (Scop.) seeds: A potentially novel perennial pulse crop for human use
Evan B. Craine, Muhammet Şakiroğlu, Tessa E. Peters, et al.
Legume Science (2023) Vol. 5, Iss. 4
Open Access | Times Cited: 12
Effects of Household Cooking on Mineral Composition and Retention in Widespread Italian Vegetables
Silvia Lisciani, Altero Aguzzi, Paolo Gabrielli, et al.
Nutrients (2025) Vol. 17, Iss. 3, pp. 423-423
Open Access
Phytic Acid and Mineral Biofortification Strategies: From Plant Science to Breeding and Biotechnological Approaches
Eleonora Cominelli, Roberto Pilu, Francesca Sparvoli
Plants (2020) Vol. 9, Iss. 5, pp. 553-553
Open Access | Times Cited: 29
Redefining Bean Iron Biofortification: A Review of the Evidence for Moving to a High Fe Bioavailability Approach
Raymond P. Glahn, Hannah Noh
Frontiers in Sustainable Food Systems (2021) Vol. 5
Open Access | Times Cited: 24
How postharvest variables in the pulse value chain affect nutrient digestibility and bioaccessibility
Dorine Duijsens, Shannon Gwala, Andrea Pallares Pallares, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 5, pp. 5067-5096
Open Access | Times Cited: 24
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
Modulation of the nutritional and functional values of common bean by farming system: organic vs. conventional
Roberto Rodríguez Madrera, Ana Čampa, Juan José Ferreira Fernández
Frontiers in Sustainable Food Systems (2024) Vol. 7
Open Access | Times Cited: 3
A Sustainable Approach to Combat Micronutrient Deficiencies and Ensure Global Food Security through Biofortification
Dipti Rai, Charul Chaudhary, Aneeta Khatak, et al.
European Journal of Nutrition & Food Safety (2024) Vol. 16, Iss. 4, pp. 15-30
Open Access | Times Cited: 3
Enhancing health and therapeutic potential: innovations in the medicinal and pharmaceutical properties of soy bioactive compounds
Ubaidur Rahman, Zohaib Younas, Ilyas Ahmad, et al.
Frontiers in Pharmacology (2024) Vol. 15
Open Access | Times Cited: 3
Sensory Characteristics and Nutritional Quality of Food Products Made with a Biofortified and Lectin Free Common Bean (Phaseolus vulgaris L.) Flour
Francesca Sparvoli, Silvia Giofré, Eleonora Cominelli, et al.
Nutrients (2021) Vol. 13, Iss. 12, pp. 4517-4517
Open Access | Times Cited: 22
Ecological conservation, biodiversity, and agricultural education as integrated approaches for envisioning the future of sustainable agriculture in North America
Samuel Ikendi
International Journal of Sustainable Development & World Ecology (2022) Vol. 30, Iss. 2, pp. 152-163
Closed Access | Times Cited: 15
Antinutritional factors, nutritional improvement, and future food use of common beans: A perspective
Eleonora Cominelli, Francesca Sparvoli, Silvia Lisciani, et al.
Frontiers in Plant Science (2022) Vol. 13
Open Access | Times Cited: 14
Page 1 - Next Page

Scroll to top