Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Off-Flavors in Pulses and Grain Legumes and Processing Approaches for Controlling Flavor-Plant Protein Interaction: Application Prospects in Plant-Based Alternative Foods
Shima Saffarionpour
Food and Bioprocess Technology (2023) Vol. 17, Iss. 5, pp. 1141-1182
Closed Access | Times Cited: 32

Showing 1-25 of 32 citing articles:

The formation mechanism, analysis strategies and regulation measures of cereal aroma: A review
Yao Feng, Hongwei Cao, Hongdong Song, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104452-104452
Closed Access | Times Cited: 10
How lipids, as important endogenous nutrient components, affect the quality of aquatic products: An overview of lipid peroxidation and the interaction with proteins
Xiaoguo Ying, Xinyang Li, Shanggui Deng, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Closed Access | Times Cited: 1
Electromagnetic, Air and Fat Frying of Plant Protein-Based Batter-Coated Foods
Md. Hafizur Rahman Bhuiyan, Michael Ngadi
Foods (2023) Vol. 12, Iss. 21, pp. 3953-3953
Open Access | Times Cited: 18
Chitosan mitigates the beany flavor and improves the functional properties of soy protein isolate via the electrostatic interaction
Jing Li, Qian Shen, Amgad Albahi, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110164-110164
Closed Access | Times Cited: 7
Impact of batter solid-water ratio and frying time on meat-analog based coated fried food
Md. Hafizur Rahman Bhuiyan, Michael Ngadi
LWT (2023) Vol. 191, pp. 115647-115647
Open Access | Times Cited: 15
Fermentation with edible mushroom mycelia improves flavor characteristics and techno-functionalities of soybean protein
Wenjing Zhang, Zhiyang Deng, T Liu, et al.
Food Bioscience (2024) Vol. 59, pp. 104123-104123
Closed Access | Times Cited: 5
Modulating Digestibility and Mitigating Beany Flavor of Pea Protein
Yanyan Lao, Qianyu Ye, Yong Wang, et al.
Food Reviews International (2024) Vol. 40, Iss. 9, pp. 3129-3158
Open Access | Times Cited: 4
Impact of Plant Protein Extraction and Conjugation with Polyphenols on Physicochemical, Structural, and Rheological Properties of Plant-Based Food Emulsions and Gels
Shima Saffarionpour
Food Biophysics (2025) Vol. 20, Iss. 1
Closed Access
Kinetic Analysis of Antioxidant Systems Based on Malondialdehyde Accumulation in Mayonnaise Made Using Chickpea Protein and Canola Oil
Thomas Peters, Rodrigo A. Contreras
ACS Food Science & Technology (2025)
Closed Access
Solid-State Fungal Fermentation for Better Plant Foods
Nak-Kyun Jung, Anne S. Meyer
Deleted Journal (2025)
Closed Access
Impact of Lactobacillus Fermentation on Mung Bean Protein's Binding to Beany Flavor: Mechanisms and Structural Changes
Yuqi Xue, Jie Chen, Lei Wang, et al.
LWT (2025), pp. 117450-117450
Open Access
Distribution, traditional utilization, processing, and health benefits associated with the consumption of morama bean [Tylosema escululetum (Burch.)]: a survey from selected districts of Botswana
John Gwamba, Samuel Imathiu, John Kinyuru, et al.
Journal of Ethnic Foods (2025) Vol. 12, Iss. 1
Open Access
Umami and saltiness enhancements of textured pea proteins by combining protease- and glutaminase-catalyzed reactions
Kiyota Sakai, Nickolas Broches, Keita Okuda, et al.
Current Research in Food Science (2025) Vol. 10, pp. 101022-101022
Open Access
Effect of Stir-frying Temperature on Volatile Aroma Compounds in Pixian Broad Bean paste
Lilan Chen, Can Yuan, Mingfeng Qiao, et al.
International Journal of Gastronomy and Food Science (2025), pp. 101156-101156
Closed Access
Metabolic insights of lactic acid bacteria in reducing off‐flavors and antinutrients in plant‐based fermented dairy alternatives
Guillermo Eduardo Sedó Molina, Geoffrey Ras, Denise Felix da Silva, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Open Access
Sensory Assessment of Pressure‐Cooked and Pureed Pulses Reveals Similarities for Chickpea/Yellow Pea and Dry Bean/Faba Bean
Claire M. Chigwedere, Janitha P.D. Wanasundara, P.J. Shand
Sustainable Food Proteins (2025) Vol. 3, Iss. 2
Open Access
Processing Technologies for Plant Protein Products
Hilal İşleroğlu
(2025), pp. 121-162
Closed Access
Effect of Solid-state Fermentation using Aspergillus oryzae and Aspergillus niger on Bitter and Bioactive Compounds of Moringa oleifera Seed Flour
Candytias Puspitasari, Praphan Pinsirodom, Songsak Wattanachaisaereekul
LWT (2024) Vol. 207, pp. 116616-116616
Open Access | Times Cited: 3
Exploring Volatile Profiles and De-Flavoring Strategies for Enhanced Acceptance of Lentil-Based Foods: A Review
Francesca Vurro, Davide De Angelis, Giacomo Squeo, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2608-2608
Open Access | Times Cited: 3
Opportunities and challenges of plant proteins as functional ingredients for food production
Lara Etzbach, Susanne Naumann‐Gola, Fabian Küllmer, et al.
Proceedings of the National Academy of Sciences (2024) Vol. 121, Iss. 50
Closed Access | Times Cited: 3
Harnessing Fermentation by Bacillus and Lactic Acid Bacteria for Enhanced Texture, Flavor and Nutritional Value in Plant-Based Matrices
R. Fernández-Varela, Anders Holmgaard Hansen, Birgit Albrecht Svendsen, et al.
(2024)
Open Access | Times Cited: 2
Plant-based fish analogues vs. fish: Assessment of consumer perception, acceptance, and attitudes
Marta Appiani, Camilla Cattaneo, Monica Laureati
Food Quality and Preference (2024), pp. 105329-105329
Open Access | Times Cited: 2
Effects of Thermal Oxidation Interaction via Various Polar Lipid and Myofibrillar Proteins on the Aroma Formation in Large Yellow Croaker
Tingting Zhang, Ke Zhang, Xinyi Qi, et al.
Food Bioscience (2024) Vol. 62, pp. 105252-105252
Closed Access | Times Cited: 2
Food off-odor generation, characterization and recent advances in novel mitigation strategies
Qiang Xia, Changyu Zhou, Daodong Pan, et al.
Advances in food and nutrition research (2024), pp. 113-134
Closed Access | Times Cited: 1
Effects of High Hydrostatic Pressure on the Distribution of Oligosaccharides, Pinitol, Soysapapogenol A, and Fatty Acids in Soybean
Shigeaki Ueno, Hsiuming Liu, Risa Kishino, et al.
Foods (2024) Vol. 13, Iss. 14, pp. 2214-2214
Open Access | Times Cited: 1
Page 1 - Next Page

Scroll to top