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:
Quantitative assessment of molecular, microstructural, and macroscopic changes of red kidney beans (Phaseolus vulgaris L.) during cooking provides detailed insights in their cooking behavior
An T. Nguyen, Patricia Namutebi, Ann Van Loey, et al.
Food Research International (2024) Vol. 181, pp. 114098-114098
Closed Access | Times Cited: 4
An T. Nguyen, Patricia Namutebi, Ann Van Loey, et al.
Food Research International (2024) Vol. 181, pp. 114098-114098
Closed Access | Times Cited: 4
Showing 4 citing articles:
Behavior of common beans under two conditions of water accessibility during cooking: Essential role of pectin solubilization in bean softening
An T. Nguyen, A. G. Mathew, Henry Tafiire, et al.
Food Structure (2025), pp. 100416-100416
Closed Access
An T. Nguyen, A. G. Mathew, Henry Tafiire, et al.
Food Structure (2025), pp. 100416-100416
Closed Access
Generic insights into the softening-related biopolymer changes during cooking of common bean (Phaseolus vulgaris L.) accessions of different market classes
Henry Tafiire, Boniface Brian Odong, An T. Nguyen, et al.
Journal of Food Engineering (2025), pp. 112571-112571
Closed Access
Henry Tafiire, Boniface Brian Odong, An T. Nguyen, et al.
Journal of Food Engineering (2025), pp. 112571-112571
Closed Access
Effect of post-harvest storage on the chemical and microstructural characteristics of the common bean (Phaseolus vulgaris L.)
Mayra Nicolás‐García, Madeleine Perucini‐Avendaño, María de Jesús Perea‐Flores, et al.
Food Chemistry (2024) Vol. 460, pp. 140680-140680
Closed Access
Mayra Nicolás‐García, Madeleine Perucini‐Avendaño, María de Jesús Perea‐Flores, et al.
Food Chemistry (2024) Vol. 460, pp. 140680-140680
Closed Access
Blending of common bean-based flours with different microstructures to steer their thickening potential in high-moisture viscous model systems
Masha Mikhalski, J. Van Audenhove, Jochen Maes, et al.
Food Hydrocolloids (2024), pp. 111005-111005
Closed Access
Masha Mikhalski, J. Van Audenhove, Jochen Maes, et al.
Food Hydrocolloids (2024), pp. 111005-111005
Closed Access
