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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:

Food processing to reduce antinutrients in plant-based foods
Farrah Adlina Faizal, Nurul Hawa Ahmad, Jamilah Syafawati Yaacob, et al.
International Food Research Journal (2023) Vol. 30, Iss. 1, pp. 25-45
Open Access | Times Cited: 34

Showing 1-25 of 34 citing articles:

Benefits and challenges of food processing in the context of food systems, value chains and sustainable development goals
Martin Michel, Alison L. Eldridge, Christoph Hartmann, et al.
Trends in Food Science & Technology (2024) Vol. 153, pp. 104703-104703
Open Access | Times Cited: 16
Rise of Plant-Based Beverages: A Consumer-Driven Perspective
Neha Sharma, Nushrat Yeasmen, Laurette Dubé, et al.
Food Reviews International (2024) Vol. 40, Iss. 10, pp. 3315-3341
Closed Access | Times Cited: 8
Potential plant proteins for functional food ingredients: Composition, utilization and its challenges
Paul Ndubuisi Anyiam, Suphat Phongthai, Lutz Großmann, et al.
NFS Journal (2025), pp. 100216-100216
Open Access | Times Cited: 1
Impacts of novel non-thermal processing (NTP) on anti-nutritional compounds of food grains and seeds
Sarah Sanaei Nasab, Sima Tahmouzi, Ehsan Feizollahi, et al.
Food Control (2024) Vol. 162, pp. 110469-110469
Closed Access | Times Cited: 7
The occurrence, role, and management strategies for phytic acid in foods
Bailin Li, Yijie Zhou, Lingrong Wen, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 5
Closed Access | Times Cited: 5
Assembly of a synthetic microbial community to ferment rice (Oryza sativa) bran for aquaculture feedstuff
António R. Vieira, Juliano De Dea Lindner, Adriano Faria Palmieri, et al.
International Microbiology (2025)
Closed Access
Palm Milk: A Nutritious, Sustainable and Versatile Plant-Based Alternative to Coconut Milk
Muhamad Hafiz Abd Rahim
Food Reviews International (2025), pp. 1-16
Closed Access
Utilising common bean and strawberry vegetative wastes in yellow mealworm (Tenebrio molitor) substrates: effects of pre-treatment on growth and composition
Wael Yakti, Simon Schulz, Nadja Förster, et al.
Scientific Reports (2025) Vol. 15, Iss. 1
Open Access
Evaluation of viability and chemical properties of fermented black rice-milk alternatives
Andreas Romulo, Vandira Putri Kirana
BIO Web of Conferences (2025) Vol. 172, pp. 04010-04010
Open Access
Flours from fermented lentil and quinoa grains as ingredients with new techno-functional properties
Celia Badia‐Olmos, Janaina Sánchez-García, Laura Laguna, et al.
Food Research International (2023) Vol. 177, pp. 113915-113915
Open Access | Times Cited: 11
Effect of microwave heat processing on nutritional, antioxidant, antinutrient, and sensory indices of soy flour enriched functional noodles
Muhammad Rizwan Javed, Zulfiqar Ahmad, Muhammad Waseem, et al.
Journal of Agriculture and Food Research (2024), pp. 101426-101426
Open Access | Times Cited: 4
Effect of thermal and non-thermal processing on Technofunctional, nutritional, safety and sensorial attributes of potato powder
Muhammad Waseem, Saeed Akhtar, Tariq Ismail, et al.
Food Chemistry X (2024) Vol. 24, pp. 101896-101896
Open Access | Times Cited: 4
Adverse effects of antinutrients on human health: a systematic review
Divyanshi Tiwari, Dharmendra Kumar Dubey
International Journal of Scientific Reports (2025) Vol. 11, Iss. 2, pp. 73-79
Open Access
Cold plasma-induced modification of finger millet (Eleusine coracana) flour: unveiling potential for anti-nutrient reduction and functional enrichment
Sugathan Arsha, S. Abdullah, K. P. Navya, et al.
European Food Research and Technology (2025)
Closed Access
Comprehensive Review of Plant Protein Digestibility: Challenges, Assessment Methods, and Improvement Strategies
Mauricio Opazo‐Navarrete, César Burgos‐Díaz, Cristina Bravo-Reyes, et al.
Applied Sciences (2025) Vol. 15, Iss. 7, pp. 3538-3538
Open Access
Foodomics: A lever to avoid the Darwinian boomerang of malnutrition and compromised nutritional value in the rapidly emerging green food transition
Bekzod Khakimov, Violetta Aru, Tomasz Pawel Czaja, et al.
Trends in Food Science & Technology (2025), pp. 104997-104997
Open Access
Bacterial Degradation of Antinutrients in Foods: The Genomic Insight
Alexander Arsov, Lidia Tsigoriyna, Daniela Batovska, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2408-2408
Open Access | Times Cited: 3
Enhancing the nutritional profile of vegan diet: A review of fermented plant-based milk as a nutritious supplement
Nurul Solehah Mohd Zaini, Abedelazeez J.D. Khudair, Gengghatarani Gengan, et al.
Journal of Food Composition and Analysis (2023) Vol. 123, pp. 105567-105567
Closed Access | Times Cited: 8
Enhancing ergogenic performance and antioxidant benefits of red sugarcane juice through probiotic fermentation
Wan Nusrah Wan Mansor, Nurul Solehah Mohd Zaini, Gengghatarani Gengan, et al.
Discover Food (2024) Vol. 4, Iss. 1
Open Access | Times Cited: 2
Fermentation-mediated sustainable development and improvement of quality of plant-based foods: from waste to a new food
Elisabete Hiromi Hashimoto, Aline de Cássia Campos Pena, Mário Antônio Alves da Cunha, et al.
Systems Microbiology and Biomanufacturing (2024)
Closed Access | Times Cited: 2
The problems and prospects of developing food products from high-protein raw materials
Elena Bychkova, L.N. Rozhdestvenskaya, Ekaterina Podgorbunskikh, et al.
Food Bioscience (2023) Vol. 56, pp. 103286-103286
Closed Access | Times Cited: 6
Consumption patterns and usage of selected underutilized legumes in a Ghanaian community
Pearl Boamah Agyekum, Jannika Dombrowski, Herman Erick Lutterodt, et al.
Legume Science (2023) Vol. 5, Iss. 4
Open Access | Times Cited: 4
Nutritional and therapeutic benefits of coconut milk and its potential as a plant-based functional yogurt alternative: a review
Gengghatarani Gengan, Nurul Solehah Mohd Zaini, Nazamid Saari, et al.
Deleted Journal (2024)
Open Access | Times Cited: 1
The Effect of Cooking and Simulated Digestion on the Antioxidants and Minerals in Rice Grains: A Predictor for Nutritional Efficiency
Shaker H. Alotaibi, Elfadıl E. Babiker, Ghedeir M. Alshammari, et al.
Agriculture (2024) Vol. 14, Iss. 8, pp. 1270-1270
Open Access | Times Cited: 1
Gas chromatography–mass spectrometry analysis of metabolites in finger millet and Bambara groundnut as affected by traditional and novel food processing
Masala Mudau, Chiemela Enyinnaya Chinma, Moira Ledbetter, et al.
Journal of Food Science (2024) Vol. 89, Iss. 10, pp. 6394-6412
Open Access | Times Cited: 1
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