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 Implications and Nutrient Bioavailability of Bioactive Compounds in Dry Beans and Other Pulses
Jason A. Wiesinger, Frédéric Marsolais, Raymond P. Glahn
(2021), pp. 505-529
Closed Access | Times Cited: 15
Jason A. Wiesinger, Frédéric Marsolais, Raymond P. Glahn
(2021), pp. 505-529
Closed Access | Times Cited: 15
Showing 15 citing articles:
Lentil (Lens culinaris Medik) as nutrient‐rich and versatile food legume: A review
Lilian Daniel Kaale, Muhammad Siddiq, Sharon Hooper
Legume Science (2022) Vol. 5, Iss. 2
Open Access | Times Cited: 58
Lilian Daniel Kaale, Muhammad Siddiq, Sharon Hooper
Legume Science (2022) Vol. 5, Iss. 2
Open Access | Times Cited: 58
Nutritional significance, value‐added applications, and consumer perceptions of food legumes: A review
Nicole Sharon Affrifah, Mark A. Uebersax, Samir Amin
Legume Science (2023) Vol. 5, Iss. 4
Open Access | Times Cited: 32
Nicole Sharon Affrifah, Mark A. Uebersax, Samir Amin
Legume Science (2023) Vol. 5, Iss. 4
Open Access | Times Cited: 32
Application of legumes in the formulation of gluten-free foods: functional, nutritional and nutraceutical importance
Yunus Temitayo Imam, Emmanuel Anyachukwu Irondi, Wasiu Awoyale, et al.
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access | Times Cited: 5
Yunus Temitayo Imam, Emmanuel Anyachukwu Irondi, Wasiu Awoyale, et al.
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access | Times Cited: 5
A comprehensive review of processing, functionality, and potential applications of lentil proteins in the food industry
Fatemeh Aghababaei, David Julian McClements, Marc Pignitter, et al.
Advances in Colloid and Interface Science (2024) Vol. 333, pp. 103280-103280
Open Access | Times Cited: 4
Fatemeh Aghababaei, David Julian McClements, Marc Pignitter, et al.
Advances in Colloid and Interface Science (2024) Vol. 333, pp. 103280-103280
Open Access | Times Cited: 4
Characterization and In Vitro Digestion Kinetics of Purified Pulse Starches: Implications on Bread Formulation
Oluwatoyin O. Sangokunle, Sarah G. Corwin, Bruce R. Hamaker
Foods (2025) Vol. 14, Iss. 2, pp. 328-328
Open Access
Oluwatoyin O. Sangokunle, Sarah G. Corwin, Bruce R. Hamaker
Foods (2025) Vol. 14, Iss. 2, pp. 328-328
Open Access
Beans (Phaseolus vulgaris L.) in Altai region
С. В. Жаркова, A. S. Filippova
VEGETABLE CROPS OF RUSSIA (2025), Iss. 1, pp. 45-51
Open Access
С. В. Жаркова, A. S. Filippova
VEGETABLE CROPS OF RUSSIA (2025), Iss. 1, pp. 45-51
Open Access
Legumes: Cultivation, Uses, and Benefits
S. L. Ranamukhaarachchi, Dhanesha Nanayakkara
IntechOpen eBooks (2025)
Closed Access
S. L. Ranamukhaarachchi, Dhanesha Nanayakkara
IntechOpen eBooks (2025)
Closed Access
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
Eleonora Cominelli, Francesca Sparvoli, Silvia Lisciani, et al.
Frontiers in Plant Science (2022) Vol. 13
Open Access | Times Cited: 14
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
Maria Dimopoulou, Patroklos Vareltzis, Olga Gortzi
Applied Sciences (2024) Vol. 14, Iss. 22, pp. 10215-10215
Open Access | Times Cited: 2
Antinutritional Factors in Lentils
Shalini Gaur Rudra, Akanksha Singh, Priya Pal, et al.
(2023), pp. 339-364
Closed Access | Times Cited: 6
Shalini Gaur Rudra, Akanksha Singh, Priya Pal, et al.
(2023), pp. 339-364
Closed Access | Times Cited: 6
Nutritional Profile, Bioactive Compounds, and Health Benefits of Lentils
Sanju Bala Dhull, Mark A. Uebersax, Joyce Kinabo, et al.
(2023), pp. 309-338
Closed Access | Times Cited: 4
Sanju Bala Dhull, Mark A. Uebersax, Joyce Kinabo, et al.
(2023), pp. 309-338
Closed Access | Times Cited: 4
Iron bioavailability of maize (Zea mays L.) after removing the germ fraction
Johanna I. Keigler, Jason A. Wiesinger, Sherry Flint‐Garcia, et al.
Frontiers in Plant Science (2023) Vol. 14
Open Access | Times Cited: 2
Johanna I. Keigler, Jason A. Wiesinger, Sherry Flint‐Garcia, et al.
Frontiers in Plant Science (2023) Vol. 14
Open Access | Times Cited: 2
Impact of Processing on the Bioactive Compounds and Antinutritional Factors of Lentil (Lens culinaris L.)—A Review
Md. Forshed Dewan, Shahjadi‐Nur‐Us Shams, Md. Amdadul Haque
Legume Science (2024) Vol. 6, Iss. 3
Open Access
Md. Forshed Dewan, Shahjadi‐Nur‐Us Shams, Md. Amdadul Haque
Legume Science (2024) Vol. 6, Iss. 3
Open Access
An Overview of Lentil Production, Trade, Processing, and Nutrient Profile
Mark A. Uebersax, Muhammad Siddiq, Lilian Daniel Kaale
(2023), pp. 1-24
Closed Access | Times Cited: 1
Mark A. Uebersax, Muhammad Siddiq, Lilian Daniel Kaale
(2023), pp. 1-24
Closed Access | Times Cited: 1
Value‐Added Processing of Lentils and Emerging Research Trends
Muhammad Siddiq, C. Oduro-Yeboah, George Ooko Abong
(2023), pp. 63-85
Closed Access
Muhammad Siddiq, C. Oduro-Yeboah, George Ooko Abong
(2023), pp. 63-85
Closed Access
