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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:

Evaluation of the antioxidant, anti-inflammatory and antihyperglycemic activities of black bean (Phaseolus vulgaris L.) by-product extracts obtained by supercritical CO2
Kathia L. Moreno-García, Marilena Antunes‐Ricardo, Mariana Martínez‐Ávila, et al.
The Journal of Supercritical Fluids (2022) Vol. 183, pp. 105560-105560
Closed Access | Times Cited: 24

Showing 24 citing articles:

Recent research and prospects of non-thermal physical technologies in green and high-efficient extraction of natural pigments: A review
Zhi‐Hong Zhang, Xin Huang, Jialin Chen, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 92, pp. 103593-103593
Closed Access | Times Cited: 10
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
New insights into chemical compositions and health‐promoting effects of black beans (Phaseolus vulgaris L.)
Maninder Meenu, Pengyu Chen, Mradula Mradula, et al.
Food Frontiers (2023) Vol. 4, Iss. 3, pp. 1019-1038
Open Access | Times Cited: 15
Optimization of microwave assisted extraction of bioactive compounds from black bean waste and evaluation of its antioxidant and antidiabetic potential in vitro
Priti Sharad Mali, Pradyuman Kumar
Food Chemistry Advances (2023) Vol. 3, pp. 100543-100543
Open Access | Times Cited: 14
Health-promoting benefits of plant-based by-product extracts obtained by innovative technologies
Mara Calleja-Gómez, Patricia Roig, Mirian Pateiro, et al.
Current Opinion in Food Science (2024) Vol. 57, pp. 101161-101161
Open Access | Times Cited: 5
Valorization of bioactive compounds from food by-products using supercritical fluid extraction: A technological and industrial perspective
Jingnan Zhang, Haizhou Wu
Food Chemistry (2025), pp. 144277-144277
Closed Access
The substitution of fish meal-soybean meal mixture with fermented soybean meal promoted the growth of bullfrogs (Lithobates catesbeianus) to the same performance as florfenicol addition through positively affecting intestinal health and microbiota
Yunfeng Chen, Rugang Zhu, Zhongchao Sun, et al.
Aquaculture (2025), pp. 742559-742559
Closed Access
From waste to value: Integrating legume byproducts into sustainable industrialization
Jing‐Chao Yu, Ying Wu, Weon‐Sun Shin
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 3
Open Access
Common beans as a source of food ingredients: Techno‐functional and biological potential
Arturo Alfaro‐Díaz, Alejandro Escobedo, Diego A. Luna‐Vital, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 4, pp. 2910-2944
Closed Access | Times Cited: 10
The Effects of Dietary Fermented Soybean Meal Supplementation on the Growth, Antioxidation, Immunity, and mTOR Signaling Pathway of Juvenile Coho Salmon (Oncorhynchus kisutch)
Qin Zhang, Qiuyue Yang, Mengjie Guo, et al.
Fishes (2023) Vol. 8, Iss. 9, pp. 448-448
Open Access | Times Cited: 9
Anthocyanin-rich extract from black beans exerts anti-diabetic effects in rats through a multi-genomic mode of action in adipose tissue
Karla Damián-Medina, Dragan Milenković, Yolanda Salinas‐Moreno, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 15
Eryngium Species as a Potential Ally for Treating Metabolic Syndrome and Diabetes
Eréndira Patricia Pérez-Muñoz, Marilena Antunes‐Ricardo, Mariana Martínez‐Ávila, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 11
Black Bean Hulls as a Byproduct of an Extraction Process to Enhance Nutraceutical and Glycemic-Related Properties of Nixtamalized Maize Tostadas
Lesly Xiomara Machado-Velarde, Juan Pablo Dávila‐Vega, Janet A. Gutiérrez‐Uribe, et al.
Foods (2023) Vol. 12, Iss. 9, pp. 1915-1915
Open Access | Times Cited: 6
Antioxidant and Vasorelaxant Properties of Phaseolus vulgaris Linn (Fabaceae) Immature Pods Extract on the Thoracic Aorta of NMRI Mice
Windingoudi Rimwagna Christian Ouédraogo, Lazare Belemnaba, Mathieu Nitiéma, et al.
Biomedical & Pharmacology Journal (2023) Vol. 16, Iss. 1, pp. 533-548
Open Access | Times Cited: 5
UPLC–QTOF-MS/MS analysis of saponin-enriched fractions from Calliandra umbellifera Benth and evaluation of antibacterial activity against multidrug-resistant bacteria
Maria do Socorro Costa, Ana Raquel Pereira da Silva, Nara Juliana Santos Araújo, et al.
Phytochemistry Letters (2023) Vol. 59, pp. 64-68
Closed Access | Times Cited: 4
Preparation of in vivo intermediate metabolites of soybean saponins with improved bioactivity by in vitro deacetylation and deglucosylation
Su‐Hwan Kang, Woo-Seok Song, Kyung‐Chul Shin, et al.
Food Chemistry (2024) Vol. 460, pp. 140589-140589
Closed Access | Times Cited: 1
Tailored recovery of antioxidant fractions enriched in caffeine and phenolic compounds from coffee pulp using ethanol-modified supercritical carbon dioxide
Shuai Hu, Maria A. Martín‐Cabrejas, Diego Martín Hernández, et al.
Food Research International (2024) Vol. 200, pp. 115433-115433
Open Access | Times Cited: 1
Adding value to strawberry agro-industrial by-products through ultraviolet A-induced biofortification of antioxidant and anti-inflammatory phenolic compounds
Esteban Villamil‐Galindo, Marilena Antunes‐Ricardo, Andrea Piagentini, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 7
Black bean (Phaseolus vulgaris L. cv. “Tolosa”) polyphenolic composition through cooking and in vitro digestion
Marianela Desireé Rodríguez, Marı́a Luisa Ruiz del Castillo, Gracia Patricia Blanch, et al.
Food & Function (2024) Vol. 15, Iss. 12, pp. 6395-6407
Open Access
Subcritical and supercritical fluid extraction of bioactive compounds
Rubén Agregán, Mirian Pateiro, Manoj Kumar, et al.
Elsevier eBooks (2024), pp. 57-93
Closed Access
Phaseolus vulgaris as a source of peptides and biofunctional compounds
María Stephanie Cid‐Gallegos, Xariss M. Sánchez‐Chino, Luis Jorge Corzo‐Ríos, et al.
Elsevier eBooks (2024), pp. 79-91
Closed Access
Valorization of Legume By-Products Based on Polyphenols and Protein Contents for Potential Nutraceutical Applications
Cristina Terenzi, G. Garcı́a Bermúdez, Francesca Medri, et al.
Antioxidants (2024) Vol. 13, Iss. 12, pp. 1531-1531
Open Access
Antinutritional, functional, thermal, rheological properties, and in vitro digestibility of soaked and germinated black bean (Phaseolus vulgaris L.) flours
Priti Sharad Mali, Pradyuman Kumar
Journal of Food Measurement & Characterization (2024)
Closed Access

Windingoudi Rimwagna, Christian Ouedraogo, Lazare Belemnaba, et al.
International Journal of Pharmaceutical Sciences and Research (2023) Vol. 14, Iss. 10
Open Access | Times Cited: 1
Preparation of in Vivo Intermediate Metabolites of Soybean Saponins with Improved Bioactivity by in Vitro Deacetylation and Deglucosylation
Su‐Hwan Kang, Woo-Seok Song, Kyung‐Chul Shin, et al.
(2023)
Closed Access
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