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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:

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

Showing 22 citing articles:

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
Multi‐attribute temporal descriptive methods in sensory analysis applied in food science: A systematic scoping review
Michel Visalli, Mara V. Galmarini
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 1
Open Access | Times Cited: 10
Technological and Nutritional Aspects of Bread Production: An Overview of Current Status and Future Challenges
Mariana Mesta-Corral, Ricardo Gómez‐García, Nagamani Balagurusamy, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2062-2062
Open Access | Times Cited: 8
Common bean (Phaseolus vulgaris L.) α‐amylase inhibitors as safe nutraceutical strategy against diabetes and obesity: An update review
Stefania Peddio, Alessandra Padiglia, Faustina B. Cannea, et al.
Phytotherapy Research (2022) Vol. 36, Iss. 7, pp. 2803-2823
Open Access | Times Cited: 28
Functionalization of pre-gelatinized Urad bean fermented by Saccharomyces cerevisiae MK-157 as a fat replacer and its impact on physico-chemical, micromorphology, nutritional and sensory characteristics of biscuits
Syed Arsalan Ali, Syed Muhammad Ghufran Saeed, Muhammad Sohail, et al.
Arabian Journal of Chemistry (2023) Vol. 16, Iss. 9, pp. 105029-105029
Open Access | Times Cited: 17
Wolffia globosa-Based Nutritious Snack Formulation with High Protein and Dietary Fiber Contents
Nattira On–Nom, Prapatsorn Promdang, Woorawee Inthachat, et al.
Foods (2023) Vol. 12, Iss. 14, pp. 2647-2647
Open Access | Times Cited: 16
Heterologous expression of protein-glutaminase in Escherichia coli Nissle 1917 for improved flavor properties of soy protein and its implications on high-moisture extrudates
Jiaming Li, Xinwen Zhang, Shijun Luo, et al.
Food Bioscience (2024) Vol. 57, pp. 103591-103591
Closed Access | Times Cited: 6
NMR Metabolomics and Chemometrics of Commercial Varieties of Phaseolus vulgaris L. Seeds from Italy and In Vitro Antioxidant and Antifungal Activity
Vadym Samukha, Francesca Fantasma, Gilda D’Urso, et al.
Plants (2024) Vol. 13, Iss. 2, pp. 227-227
Open Access | Times Cited: 5
Fat Replacers in Food System: A Focus on Ingredients, Fabrication Methods, and Applications in Food Products
Ummul Fadillah, Andi Dirpan, Amir Syarifuddin
Future Foods (2024) Vol. 10, pp. 100490-100490
Open Access | Times Cited: 5
Boosting nutritional value: the role of iron fortification in meat and meat products
Ahmed Hamad, Pallavi Singh
BioMetals (2025)
Open Access
Examining the impact of crops and foods biofortified with micronutrients on the gut microbiome: A review
Asmita Aryal, Ifeanyi D. Nwachukwu, Alberta N. A. Aryee
Food Research International (2025) Vol. 209, pp. 116189-116189
Closed Access
Innovations in measuring and mitigating phytohemagglutinins, a key food safety concern in beans
Chenze Lu, Zhihui Fang, Su Yang, et al.
Food Quality and Safety (2024) Vol. 8
Open Access | Times Cited: 3
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
Looking inside Mexican Traditional Food as Sources of Synbiotics for Developing Novel Functional Products
Edgar Torres-Maravilla, Vianey Méndez-Trujillo, Natalia C. Hernández-Delgado, et al.
Fermentation (2022) Vol. 8, Iss. 3, pp. 123-123
Open Access | Times Cited: 13
The effect of okara on physical–chemical characteristics and starch hydrolysis of extruded reconstituted rice in vitro
Sen Xue, Zhe Cui, Lina Yang, et al.
Journal of Functional Foods (2024) Vol. 117, pp. 106252-106252
Open Access | Times Cited: 2
A Systematic Review of the Twelve Most Popular Bean Varieties, Highlighting Their Potential as Functional Foods Based on the Health Benefits Derived from Their Nutritional Profiles, Focused on Non-Communicable Diseases
Maria Dimopoulou, Patroklos Vareltzis, Olga Gortzi
Applied Sciences (2024) Vol. 14, Iss. 22, pp. 10215-10215
Open Access | Times Cited: 2
Biochemical and Phylogenetic Analysis of Italian Phaseolus vulgaris Cultivars as Sources of α-Amylase and α-Glucosidase Inhibitors
Stefania Peddio, Sonia Lorrai, Alessandra Padiglia, et al.
Plants (2023) Vol. 12, Iss. 16, pp. 2918-2918
Open Access | Times Cited: 4
Sensory properties of selected biofortified common bean (Phaseolus vulgaris) varieties grown in Burundi
Mary W. Muroki, Lydiah M. Waswa, Robert Fungo, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 5, pp. 3199-3213
Open Access | Times Cited: 1
Mycorrhized wheat and bean plants tolerate bismuth contaminated soil via improved metal detoxification and antioxidant defense systems
Afrah E. Mohammed, Elke Pawelzik, Mudawi M. Nour, et al.
Plant Physiology and Biochemistry (2023) Vol. 205, pp. 108148-108148
Closed Access | Times Cited: 3
Sensory research and Temporal Descriptive Methods: Where is this relationship going?
Mara V. Galmarini, Michel Visalli
Science Talks (2024) Vol. 11, pp. 100375-100375
Open Access
Anti-Hypertensive and Anti-Hypercholesterolemic Effects of Protein Hydrolysates from (Phaseolus vulgaris) L. in Functional Beverage
Yvonne Bolayo, Mary Ann O. Torio
Jurnal Gizi dan Pangan (2024) Vol. 19, Iss. 2, pp. 107-116
Open Access
Characterization of Pulse-Containing Cakes Using Sensory Evaluation and Instrumental Analysis
Ine Heetesonne, Elke Claus, Ingrid De Leyn, et al.
Foods (2024) Vol. 13, Iss. 22, pp. 3575-3575
Open Access
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