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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:

Health benefits of legumes and pulses with a focus on Australian sweet lupins.
Antigone Kouris‐Blazos, Regina Belski
PubMed (2016) Vol. 25, Iss. 1, pp. 1-17
Closed Access | Times Cited: 157

Showing 1-25 of 157 citing articles:

Neglecting legumes has compromised human health and sustainable food production
Christine H. Foyer, Hon‐Ming Lam, Henry T. Nguyen, et al.
Nature Plants (2016) Vol. 2, Iss. 8
Closed Access | Times Cited: 673
Cowpea: an overview on its nutritional facts and health benefits
Chathuni Jayathilake, Rizliya Visvanathan, Afka Deen, et al.
Journal of the Science of Food and Agriculture (2018) Vol. 98, Iss. 13, pp. 4793-4806
Closed Access | Times Cited: 268
The Role of Legumes in Human Nutrition
Yvonne Maphosa, Victoria A. Jideani
InTech eBooks (2017)
Open Access | Times Cited: 243
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
Less meat, more legumes: prospects and challenges in the transition toward sustainable diets in Sweden
Elin Röös, Georg Carlsson, Ferawati Ferawati, et al.
Renewable Agriculture and Food Systems (2018) Vol. 35, Iss. 2, pp. 192-205
Open Access | Times Cited: 121
Current and Forward‐Looking Approaches to Technological and Nutritional Improvements of Gluten‐Free Bread with Legume Flours: A Critical Review
Francesca Melini, Valentina Melini, Francesca Luziatelli, et al.
Comprehensive Reviews in Food Science and Food Safety (2017) Vol. 16, Iss. 5, pp. 1101-1122
Closed Access | Times Cited: 111
Bioactivities of alternative protein sources and their potential health benefits
Anne Pihlanto, Pirjo Mattila, Sari Mäkinen, et al.
Food & Function (2017) Vol. 8, Iss. 10, pp. 3443-3458
Closed Access | Times Cited: 108
Consumer Understanding and Culinary Use of Legumes in Australia
Natalie Figueira, Felicity Curtain, Eleanor J. Beck, et al.
Nutrients (2019) Vol. 11, Iss. 7, pp. 1575-1575
Open Access | Times Cited: 99
Legumes and Legume-Based Beverages Fermented with Lactic Acid Bacteria as a Potential Carrier of Probiotics and Prebiotics
Patrycja Cichońska, Małgorzata Ziarno
Microorganisms (2021) Vol. 10, Iss. 1, pp. 91-91
Open Access | Times Cited: 92
Lupin proteins: Structure, isolation and application
Smriti Shrestha, Leonie van ’t Hag, Victoria S. Haritos, et al.
Trends in Food Science & Technology (2021) Vol. 116, pp. 928-939
Closed Access | Times Cited: 88
Impact of processing and storage on protein digestibility and bioavailability of legumes
Jingyu Gu, Amrit BK, Hanjing Wu, et al.
Food Reviews International (2022) Vol. 39, Iss. 7, pp. 4697-4724
Closed Access | Times Cited: 58
Escalate protein plates from legumes for sustainable human nutrition
Nisha Singh, Priyanka Jain, Megha Ujinwal, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 42
Health benefits of legume seeds
Paula Grdeń, Anna Jakubczyk
Journal of the Science of Food and Agriculture (2023) Vol. 103, Iss. 11, pp. 5213-5220
Closed Access | Times Cited: 25
Assessment of the health risk posed by toxic metals in commonly consumed legume brands in Erbil, Iraq
Rebwar Omar Hassan, Hazha Omar Othman, Diyar Salahuddin Ali, et al.
Journal of Food Composition and Analysis (2023) Vol. 120, pp. 105282-105282
Closed Access | Times Cited: 22
The Role of Neglected Grain Legumes in Food and Nutrition Security and Human Health
Bonginkosi S. Vilakazi, Paramu Mafongoya, Alfred Odindo, et al.
Sustainability (2025) Vol. 17, Iss. 1, pp. 350-350
Open Access | Times Cited: 1
Proximate composition, nutritional profile and health benefits of legumes – A review
Rajni Kamboj, Vikas Nanda
Legume Research - An International Journal (2017), Iss. Of
Open Access | Times Cited: 82
Nutritional and health benefits of legumes and their distinctive genomic properties
Özgür Çakır, Cüneyt Uçarlı, Çağatay Tarhan, et al.
Food Science and Technology (2018) Vol. 39, Iss. 1, pp. 1-12
Open Access | Times Cited: 73
A Mediterranean Diet Model in Australia: Strategies for Translating the Traditional Mediterranean Diet into a Multicultural Setting
Elena S. George, Teagan Kucianski, Hannah L. Mayr, et al.
Nutrients (2018) Vol. 10, Iss. 4, pp. 465-465
Open Access | Times Cited: 62
Insight Into the Prospects for the Improvement of Seed Starch in Legume—A Review
Rupesh Tayade, Krishnanand P. Kulkarni, Hyun Jo, et al.
Frontiers in Plant Science (2019) Vol. 10
Open Access | Times Cited: 57
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
The Dietary Use of Pigeon Pea for Human and Animal Diets
Belete Kuraz Abebe
The Scientific World JOURNAL (2022) Vol. 2022, pp. 1-12
Open Access | Times Cited: 33
New alternatives from sustainable sources to wheat in bakery foods: Science, technology, and challenges
Shahida Anusha Siddiqui, M M Chayan Mahmud, Gholamreza Abdi, et al.
Journal of Food Biochemistry (2022) Vol. 46, Iss. 9
Open Access | Times Cited: 29
Feeding Value of Lupins, Field Peas, Faba Beans and Chickpeas for Poultry: An Overview
L.S. David, Catootjie Lusje Nalle, M.R. Abdollahi, et al.
Animals (2024) Vol. 14, Iss. 4, pp. 619-619
Open Access | Times Cited: 6
INDEL variation in the regulatory region of the major flowering time gene LanFTc1 is associated with vernalization response and flowering time in narrow‐leafed lupin (Lupinus angustifolius L.)
Candy M. Taylor, Lars G. Kamphuis, Weilu Zhang, et al.
Plant Cell & Environment (2018) Vol. 42, Iss. 1, pp. 174-187
Open Access | Times Cited: 54
Fermentable short chain carbohydrate (FODMAP) content of common plant‐based foods and processed foods suitable for vegetarian‐ and vegan‐based eating patterns
Caroline J. Tuck, E. Ly, A. Bogatyrev, et al.
Journal of Human Nutrition and Dietetics (2018) Vol. 31, Iss. 3, pp. 422-435
Open Access | Times Cited: 47
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