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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:

Production of protein-rich pulse ingredients through dry fractionation: A review
Supun Fernando
LWT (2021) Vol. 141, pp. 110961-110961
Closed Access | Times Cited: 70

Showing 1-25 of 70 citing articles:

Plant Proteins for Future Foods: A Roadmap
Shaun Yong Jie Sim, Akila SRV, Jie Hong Chiang, et al.
Foods (2021) Vol. 10, Iss. 8, pp. 1967-1967
Open Access | Times Cited: 223
Lentil and Mungbean protein isolates: Processing, functional properties, and potential food applications
Smriti Shrestha, Leonie van ’t Hag, Victoria S. Haritos, et al.
Food Hydrocolloids (2022) Vol. 135, pp. 108142-108142
Closed Access | Times Cited: 84
Relevance of various components present in plant protein ingredients for lipid oxidation in emulsions
Katharina Münch, Karin Schroën, Claire Berton‐Carabin
Journal of the American Oil Chemists Society (2024) Vol. 101, Iss. 10, pp. 1065-1084
Open Access | Times Cited: 19
Pea proteins: Variation, composition, genetics, and functional properties
Sintayehu D. Daba, Craig F. Morris
Cereal Chemistry (2021) Vol. 99, Iss. 1, pp. 8-20
Closed Access | Times Cited: 59
A comprehensive review on pulse protein fractionation and extraction: processes, functionality, and food applications
Jared Rivera, Kaliramesh Siliveru, Yonghui Li
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 13, pp. 4179-4201
Closed Access | Times Cited: 45
Advances in legume protein extraction technologies: A review
Chinwendu Rachel Eze, Ebenezer Miezah Kwofie, Peter Adewale, et al.
Innovative Food Science & Emerging Technologies (2022) Vol. 82, pp. 103199-103199
Closed Access | Times Cited: 44
Dry fractionation process operations in the production of protein concentrates: A review
Manoj Kumar Pulivarthi, Rañia Marie Buenavista, Sneh Punia Bangar, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 6, pp. 4670-4697
Open Access | Times Cited: 27
Techno-Functional and Sensory Characterization of Commercial Plant Protein Powders
Kadi Jakobson, Aleksei Kaleda, Karl Adra, et al.
Foods (2023) Vol. 12, Iss. 14, pp. 2805-2805
Open Access | Times Cited: 24
Dry Fractionation for Sustainable Production of Functional, Nutritional and Palatable Grain Legume Protein Ingredients
Maarten A.I. Schutyser, Santiago Calderon Novoa, Koen Wetterauw, et al.
Food Engineering Reviews (2025)
Open Access | Times Cited: 1
Enzymatic hydrolysis of lentil protein concentrate for modification of physicochemical and techno-functional properties
Martin Vogelsang-O’Dwyer, Aylin W. Sahin, Francesca Bot, et al.
European Food Research and Technology (2022) Vol. 249, Iss. 3, pp. 573-586
Open Access | Times Cited: 33
Yellow Field Pea Protein (Pisum sativum L.): Extraction Technologies, Functionalities, and Applications
Nancy D. Asen, Rotimi E. Aluko, Alex Martynenko, et al.
Foods (2023) Vol. 12, Iss. 21, pp. 3978-3978
Open Access | Times Cited: 21
Techno‐functional properties of dry‐fractionated plant‐based proteins and application in food product development: a review
Davide De Angelis, Vittoria Latrofa, Francesco Caponio, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 4, pp. 1884-1896
Open Access | Times Cited: 20
Meat and meat alternatives: where is the gap in scientific knowledge and technology?
Youling L. Xiong
Italian Journal of Animal Science (2023) Vol. 22, Iss. 1, pp. 482-496
Open Access | Times Cited: 18
Optimization of Soybean Protein Extraction with Ammonium Hydroxide (NH4OH) Using Response Surface Methodology
Ibrahim Bello, Adewale Adeniyi, Taofeek Mukaila, et al.
Foods (2023) Vol. 12, Iss. 7, pp. 1515-1515
Open Access | Times Cited: 17
Determining the influence of fava bean pre-processing on extractability and functional quality of protein isolates
Mohammad Hassan Kamani, J. Liu, Sinead M. Fitzsimons, et al.
Food Chemistry X (2024) Vol. 21, pp. 101200-101200
Open Access | Times Cited: 8
Unlocking the Nutraceutical Potential of Legumes and Their By-Products: Paving the Way for the Circular Economy in the Agri-Food Industry
Fanghua Guo, Renan Danielski, Sarusha Santhiravel, et al.
Antioxidants (2024) Vol. 13, Iss. 6, pp. 636-636
Open Access | Times Cited: 8
Development of a Generic Decision Tree for the Integration of Multi-Criteria Decision-Making (MCDM) and Multi-Objective Optimization (MOO) Methods under Uncertainty to Facilitate Sustainability Assessment: A Methodical Review
Jannatul Ferdous, Farid Bensebaa, Abbas S. Milani, et al.
Sustainability (2024) Vol. 16, Iss. 7, pp. 2684-2684
Open Access | Times Cited: 7
Dairy, Plant, and Novel Proteins: Scientific and Technological Aspects
Yaozheng Liu, William R. Aimutis, M.A. Drake
Foods (2024) Vol. 13, Iss. 7, pp. 1010-1010
Open Access | Times Cited: 7
Global Production, Trade, Processing and Nutritional Profile of Dry Beans and Other Pulses
Muhammad Siddiq, Mark A. Uebersax, Farihah Siddiq
(2021), pp. 1-28
Closed Access | Times Cited: 34
Dry fractionation of Australian mungbean for sustainable production of value‐added protein concentrate ingredients
Daniel J. Skylas, Chris Whiteway, Joel B. Johnson, et al.
Cereal Chemistry (2024) Vol. 101, Iss. 4, pp. 720-738
Open Access | Times Cited: 5
Pulse protein ingredient modification
Supun Fernando
Journal of the Science of Food and Agriculture (2021) Vol. 102, Iss. 3, pp. 892-897
Closed Access | Times Cited: 31
An update on nutritional profile, phytochemical compounds, health benefits, and potential applications in the food industry of pulses seed coats: A comprehensive review
Dianzhi Hou, Qiqian Feng, Jian Tang, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 14, pp. 1960-1982
Closed Access | Times Cited: 20
Current review of faba bean protein fractionation and its value‐added utilization in foods
Andrea K. Stone, Dai Shi, Christopher P. F. Marinangeli, et al.
Sustainable Food Proteins (2024) Vol. 2, Iss. 3, pp. 101-124
Open Access | Times Cited: 4
Designing a More Sustainable and Environmentally Friendly Food Supply: A Roadmap for Future Food and Agricultural Research
David Julian McClements
ACS Sustainable Resource Management (2024) Vol. 1, Iss. 8, pp. 1639-1671
Closed Access | Times Cited: 4
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
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