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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:

Faba Bean: An Untapped Source of Quality Plant Proteins and Bioactives
Delphine Martineau-Côté, Allaoua Achouri, Salwa Karboune, et al.
Nutrients (2022) Vol. 14, Iss. 8, pp. 1541-1541
Open Access | Times Cited: 94

Showing 1-25 of 94 citing articles:

Antioxidant and Angiotensin-Converting Enzyme Inhibitory Activity of Faba Bean-Derived Peptides After In Vitro Gastrointestinal Digestion: Insight into Their Mechanism of Action
Delphine Martineau-Côté, Allaoua Achouri, Salwa Karboune, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 12, pp. 6432-6443
Open Access | Times Cited: 16
Associating Compositional, Nutritional and Techno-Functional Characteristics of Faba Bean (Vicia faba L.) Protein Isolates and Their Production Side-Streams with Potential Food Applications
Magdalena Krause, Jens Sörensen, Iben Lykke Petersen, et al.
Foods (2023) Vol. 12, Iss. 5, pp. 919-919
Open Access | Times Cited: 25
Assessing the digestibility and estimated bioavailability/ bioaccessibility of plant-based proteins and minerals from soy, pea, and faba bean ingredients
Jaqueline Auer, Marie Alminger, Marina Marinea, et al.
LWT (2024) Vol. 197, pp. 115893-115893
Open Access | Times Cited: 10
Optimization of ultrasound-assisted extraction of faba bean protein isolate: Structural, functional, and thermal properties. Part 2/2
Abraham Badjona, Robert Bradshaw, Caroline Millman, et al.
Ultrasonics Sonochemistry (2024) Vol. 110, pp. 107030-107030
Open Access | Times Cited: 9
Molecular, interfacial and foaming properties of pulse proteins
Penghui Shen, Jinfeng Peng, Leonard M.C. Sagis, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110313-110313
Open Access | Times Cited: 8
Health-Promoting Effects of Lactobacillus acidophilus and Its Technological Applications in Fermented Food Products and Beverages
Yanyan Liu, Hira Nawazish, Muhammad Salman Farid, et al.
Fermentation (2024) Vol. 10, Iss. 8, pp. 380-380
Open Access | Times Cited: 8
A Comprehensive Review of Antinutrients in Plant‐Based Foods and Their Key Ingredients
Neşe Tunçel, Havva Polat, Ali Emre Andaç, et al.
Nutrition Bulletin (2025)
Closed Access | Times Cited: 1
Flavour by design: food-grade lactic acid bacteria improve the volatile aroma spectrum of oat milk, sunflower seed milk, pea milk, and faba milk towards improved flavour and sensory perception
Muzi Tangyu, Michel Fritz, Jan Patrick Tan, et al.
Microbial Cell Factories (2023) Vol. 22, Iss. 1
Open Access | Times Cited: 21
Exploring Osborne fractionation and laboratory/pilot scale technologies (conventional extraction, ultrasound-assisted extraction, high-pressure processing and hydrodynamic cavitation) for protein extraction from faba bean (Vicia faba L.)
Rahel Suchintita Das, Xianglu Zhu, Shay Hannon, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 89, pp. 103487-103487
Open Access | Times Cited: 16
True ileal amino acid digestibility and protein quality of 15N-labeled faba bean in healthy humans
Suvi T. Itkonen, Juliane Calvez, Gheorghe Airinei, et al.
Journal of Nutrition (2024)
Open Access | Times Cited: 6
Microencapsulation of Essential Oils Using Faba Bean Protein and Chia Seed Polysaccharides via Complex Coacervation Method
Alicja Napiórkowska, Arkadiusz Szpicer, Elżbieta Górska‐Horczyczak, et al.
Molecules (2024) Vol. 29, Iss. 9, pp. 2019-2019
Open Access | Times Cited: 5
Alternative protein sources in aquafeed: Current scenario and future perspectives
Valentina Serra, G. Pastorelli, D. Tedesco, et al.
Veterinary and Animal Science (2024) Vol. 25, pp. 100381-100381
Open Access | Times Cited: 5
Improving Rheology and 3D Printability of Pea, Fava and Mung Bean Proteins with Raw and Fermented Millet Flour
Saphal Ghimire, Muhammad Umar, Chaiwut Gamonpilas, et al.
Food Hydrocolloids (2025), pp. 111369-111369
Closed Access
Nutritional Quality, Safety and Environmental Benefits of Alternative Protein Sources—An Overview
Anna Choręziak, Dawid Rosiejka, Joanna Michałowska, et al.
Nutrients (2025) Vol. 17, Iss. 7, pp. 1148-1148
Open Access
The Interplay Between Nutrition and Microbiota and the Role of Probiotics and Symbiotics in Pediatric Infectious Diseases
María Slöcker-Barrio, Jesús López‐Herce, María José Solana-García
Nutrients (2025) Vol. 17, Iss. 7, pp. 1222-1222
Open Access
Legume Protein Extracts: The Relevance of Physical Processing in the Context of Structural, Techno-Functional and Nutritional Aspects of Food Development
Chaima Neji, Jyoti Semwal, Mohammad Hassan Kamani, et al.
Processes (2022) Vol. 10, Iss. 12, pp. 2586-2586
Open Access | Times Cited: 19
From ancient crop to modern superfood: Exploring the history, diversity, characteristics, technological applications, and culinary uses of Peruvian fava beans
Rebeca Salvador‐Reyes, Luisa Campigli Furlan, Cristina Martínez‐Villaluenga, et al.
Food Research International (2023) Vol. 173, pp. 113394-113394
Open Access | Times Cited: 12
Bioactivity of Wild and Cultivated Legumes: Phytochemical Content and Antioxidant Properties
Eleni D. Myrtsi, Epameinondas Evergetis, Sofia D. Koulocheri, et al.
Antioxidants (2023) Vol. 12, Iss. 4, pp. 852-852
Open Access | Times Cited: 11
Novel SNP markers for flowering and seed quality traits in faba bean (Vicia faba L.): characterization and GWAS of a diversity panel
Hannah Ohm, Johanna Åstrand, Alf Ceplitis, et al.
Frontiers in Plant Science (2024) Vol. 15
Open Access | Times Cited: 4
Enhancing the nutritional and bioactive benefits of faba bean flour by combining preprocessing and thermoplastic extrusion: A comprehensive study on digestion-resistant peptides
Rebeca Salvador‐Reyes, Maria Teresa Pedrosa Silva Clerici, Cristina Martínez‐Villaluenga
Food Research International (2024) Vol. 183, pp. 114231-114231
Closed Access | Times Cited: 4
Localized enzymolysis and dual-frequency ultrasound modification of underutilized fava bean protein: Techno-functional, structural, in vitro digestibility, molecular docking, and interrelationship characteristics
Abdur Rehman, Ibrahim Khalifa, Song Miao, et al.
Food Hydrocolloids (2024), pp. 110850-110850
Closed Access | Times Cited: 4
Characteristics of faba bean protein-based high-moisture meat analogues incorporating brewers' spent grain through extrusion
Yue Fan, Pratheep K. Annamalai, Bhesh Bhandari, et al.
Innovative Food Science & Emerging Technologies (2025), pp. 103919-103919
Open Access
Faba bean tempeh: The effects of fermentation and cooking on protein nutritional quality and sensory quality
Linea Thulesen, Patrícia Duque‐Estrada, Longteng Zhang, et al.
Food Chemistry Advances (2025) Vol. 6, pp. 100894-100894
Open Access
Sensory and volatile compound profiles in tempeh-like products from faba bean and oats
Laura Castañeda, Shania Saini, Oskar Laaksonen, et al.
Current Research in Food Science (2025), pp. 101029-101029
Open Access
Seed treatment with macroalgal-derived fucoidan and nanohydroxyapatite mitigates Fusarium falciforme ASU26 infection in faba bean: insights from morphological, physiological, anatomical, and FT-IR analyses
Mohamed Gomaa, Eman Aldaby, Ghada Abd‐Elmonsef Mahmoud
BMC Plant Biology (2025) Vol. 25, Iss. 1
Open Access
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