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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:

Dietary mung bean protein reduces high-fat diet-induced weight gain by modulating host bile acid metabolism in a gut microbiota-dependent manner
Akiho Nakatani, Xuan Li, Junki Miyamoto, et al.
Biochemical and Biophysical Research Communications (2018) Vol. 501, Iss. 4, pp. 955-961
Open Access | Times Cited: 79

Showing 1-25 of 79 citing articles:

Role of Dietary Nutrients in the Modulation of Gut Microbiota: A Narrative Review
Qi Yang, Qi Liang, Biju Balakrishnan, et al.
Nutrients (2020) Vol. 12, Iss. 2, pp. 381-381
Open Access | Times Cited: 383
Mung Bean (Vigna radiata L.): Bioactive Polyphenols, Polysaccharides, Peptides, and Health Benefits
Dianzhi Hou, Laraib Yousaf, Yong Xue, et al.
Nutrients (2019) Vol. 11, Iss. 6, pp. 1238-1238
Open Access | Times Cited: 317
Precision Nutrition and the Microbiome, Part I: Current State of the Science
Susan Mills, Catherine Stanton, Jonathan A. Lane, et al.
Nutrients (2019) Vol. 11, Iss. 4, pp. 923-923
Open Access | Times Cited: 303
Ketogenic Diet and Microbiota: Friends or Enemies?
Antonio Paoli, Laura Mancin, Antonino Bianco, et al.
Genes (2019) Vol. 10, Iss. 7, pp. 534-534
Open Access | Times Cited: 218
Dietary plants, gut microbiota, and obesity: Effects and mechanisms
Shi‐Yu Cao, Cai-Ning Zhao, Xiao-Yu Xu, et al.
Trends in Food Science & Technology (2019) Vol. 92, pp. 194-204
Closed Access | Times Cited: 161
Rethinking healthy eating in light of the gut microbiome
Anissa M. Armet, Edward C. Deehan, A. O'Sullivan, et al.
Cell Host & Microbe (2022) Vol. 30, Iss. 6, pp. 764-785
Open Access | Times Cited: 150
The interaction between anionic polysaccharides and legume protein and their influence mechanism on emulsion stability
Lina Zhang, Renwen Liang, Liang Li
Food Hydrocolloids (2022) Vol. 131, pp. 107814-107814
Closed Access | Times Cited: 128
A Comprehensive Review of the Triangular Relationship among Diet–Gut Microbiota–Inflammation
Nidesha Randeni, Matteo Bordiga, Baojun Xu
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 17, pp. 9366-9366
Open Access | Times Cited: 22
Critical Review of the Cross-Links Between Dietary Components, the Gut Microbiome, and Depression
Nidesha Randeni, Baojun Xu
International Journal of Molecular Sciences (2025) Vol. 26, Iss. 2, pp. 614-614
Open Access | Times Cited: 4
Microbial osteoporosis: The interplay between the gut microbiota and bones via host metabolism and immunity
Lishan Li, Shitao Rao, Yanzhen Cheng, et al.
MicrobiologyOpen (2019) Vol. 8, Iss. 8
Open Access | Times Cited: 85
Comparison of physicochemical properties and volatile flavor compounds of pea protein and mung bean protein-based yogurt
Mei Yang, Nana Li, Li‐Tao Tong, et al.
LWT (2021) Vol. 152, pp. 112390-112390
Closed Access | Times Cited: 79
Consumption of mung bean (Vigna radiata L.) attenuates obesity, ameliorates lipid metabolic disorders and modifies the gut microbiota composition in mice fed a high-fat diet
Dianzhi Hou, Qingyu Zhao, Laraib Yousaf, et al.
Journal of Functional Foods (2019) Vol. 64, pp. 103687-103687
Open Access | Times Cited: 78
Comparison of physicochemical properties and volatile flavor compounds of plant-based yoghurt and dairy yoghurt
Xinlu Wang, Xiangzhen Kong, Caimeng Zhang, et al.
Food Research International (2022) Vol. 164, pp. 112375-112375
Closed Access | Times Cited: 59
Heat‐Treated Adzuki Bean Protein Hydrolysates Reduce Obesity in Mice Fed a High‐Fat Diet via Remodeling Gut Microbiota and Improving Metabolic Function
Qingyu Zhao, Yongxia Fu, Fan Zhang, et al.
Molecular Nutrition & Food Research (2022) Vol. 66, Iss. 8
Closed Access | Times Cited: 55
The improvement and mechanism of gelation properties of mung bean protein treated by ultrasound
Ruixue Wang, Yingqiu Li, Gui‐Jin Sun, et al.
LWT (2023) Vol. 182, pp. 114811-114811
Open Access | Times Cited: 38
Feasibility of pulse protein in the formulation of dairy alternatives: a review of nutri-functional attributes, applications, processing, and sustainability impact
Digvijay Verma, Pranav Vashisht, Lovepreet Singh, et al.
Nutrire (2025) Vol. 50, Iss. 1
Closed Access | Times Cited: 1
Impact of Protein Intake in Older Adults with Sarcopenia and Obesity: A Gut Microbiota Perspective
Konstantinos Prokopidis, Mavil May Cervo, Anoohya Gandham, et al.
Nutrients (2020) Vol. 12, Iss. 8, pp. 2285-2285
Open Access | Times Cited: 65
Impact of pH on the physicochemical and rheological properties of mung bean (Vigna radiata L.) protein
Fen‐Fang Liu, Yingqiu Li, Chen‐Ying Wang, et al.
Process Biochemistry (2021) Vol. 111, pp. 274-284
Closed Access | Times Cited: 49
The nutritional quality of animal-alternative processed foods based on plant or microbial proteins and the role of the food matrix
Jenni Lappi, Pia Silventoinen, Saara Pentikäinen, et al.
Trends in Food Science & Technology (2022) Vol. 129, pp. 144-154
Open Access | Times Cited: 37
Promising mung bean proteins and peptides: A comprehensive review of preparation technologies, biological activities, and their potential applications
Dianzhi Hou, Qiqian Feng, Zhitao Niu, et al.
Food Bioscience (2023) Vol. 55, pp. 102972-102972
Closed Access | Times Cited: 21
A comprehensive review of mung bean proteins: Extraction, characterization, biological potential, techno‐functional properties, modifications, and applications
Shiyu Li, Xuewei Feng, Xiyu Hao, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 4, pp. 3292-3327
Closed Access | Times Cited: 18
Navy bean supplemented high-fat diet improves intestinal health, epithelial barrier integrity and critical aspects of the obese inflammatory phenotype
Jennifer M. Monk, Wenqing Wu, Dion Lepp, et al.
The Journal of Nutritional Biochemistry (2019) Vol. 70, pp. 91-104
Closed Access | Times Cited: 52
Whole mung bean (Vigna radiata L.) supplementation prevents high-fat diet-induced obesity and disorders in a lipid profile and modulates gut microbiota in mice
Dianzhi Hou, Qingyu Zhao, Laraib Yousaf, et al.
European Journal of Nutrition (2020) Vol. 59, Iss. 8, pp. 3617-3634
Closed Access | Times Cited: 40
Protein Isolates from Raw and Cooked Foxtail Millet Attenuate Development of Type 2 Diabetes in Streptozotocin‐Induced Diabetic Mice
Yongxia Fu, Ruiyang Yin, Erhu Guo, et al.
Molecular Nutrition & Food Research (2021) Vol. 65, Iss. 6
Closed Access | Times Cited: 35
Regulatory Effect of Mung Bean Peptide on Prediabetic Mice Induced by High-Fat Diet
Lina Li, Yu Tian, Shu Zhang, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 25
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