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:

Towards a sustainable food system by design using faba bean protein as an example
Mary Ann Augustin, Martin Cole
Trends in Food Science & Technology (2022) Vol. 125, pp. 1-11
Open Access | Times Cited: 45

Showing 1-25 of 45 citing articles:

Alfalfa as a sustainable source of plant-based food proteins
Milad Hadidi, Jose C. Orellana-Palacios, David Julian McClements, et al.
Trends in Food Science & Technology (2023) Vol. 135, pp. 202-214
Closed Access | Times Cited: 48
Advancements in plant based meat analogs enhancing sensory and nutritional attributes
Jiwon Jang, Dong‐Woo Lee
npj Science of Food (2024) Vol. 8, Iss. 1
Open Access | Times Cited: 17
Emerging trends in the agri-food sector: Digitalisation and shift to plant-based diets
Abdo Hassoun, Fatma Boukid, Antonella Pasqualone, et al.
Current Research in Food Science (2022) Vol. 5, pp. 2261-2269
Open Access | Times Cited: 58
Sunflower meal/cake as a sustainable protein source for global food demand: Towards a zero-hunger world
Milad Hadidi, Fatemeh Aghababaei, David Julian McClements
Food Hydrocolloids (2023) Vol. 147, pp. 109329-109329
Closed Access | Times Cited: 37
Structural, extraction and safety aspects of novel alternative proteins from different sources
Xin Zhang, Tianyi Zhang, Yu Zhao, et al.
Food Chemistry (2023) Vol. 436, pp. 137712-137712
Closed Access | Times Cited: 26
Optimization of ultrasound-assisted extraction of faba bean protein isolate: Structural, functional, and thermal properties. Part 2/2
Abraham Badjona, Robert Bradshaw, Caroline Millman, et al.
Ultrasonics Sonochemistry (2024) Vol. 110, pp. 107030-107030
Open Access | Times Cited: 9
Impact of various physical treatments on physicochemical and microstructural characteristics of vegetable oil-based whipped cream stabilised by faba bean protein isolate
Y. Hu, Lirong Cheng, Zhi Yang
Food Hydrocolloids (2025), pp. 111084-111084
Closed Access | Times Cited: 1
Impact of thermosonication at neutral pH on the structural characteristics of faba bean protein isolate dispersions and their physicochemical and techno-functional properties
Y. Hu, Lirong Cheng, Elliot P. Gilbert, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110140-110140
Open Access | Times Cited: 8
Forgotten Gems: Exploring the Untapped Benefits of Underutilized Legumes in Agriculture, Nutrition, and Environmental Sustainability
Oluwatoyin A. Odeku, Queeneth A. Ogunniyi, Omonike O. Ogbole, et al.
Plants (2024) Vol. 13, Iss. 9, pp. 1208-1208
Open Access | Times Cited: 7
From ancient crop to modern superfood: Exploring the history, diversity, characteristics, technological applications, and culinary uses of Peruvian fava beans
Rebeca Salvador‐Reyes, Luisa Campigli Furlan, Cristina Martı́nez-Villaluenga, et al.
Food Research International (2023) Vol. 173, pp. 113394-113394
Open Access | Times Cited: 13
The challenge of breeding for reduced off-flavor in faba bean ingredients
Antonio Lippolis, Wibke S. U. Roland, Ornela Bocova, et al.
Frontiers in Plant Science (2023) Vol. 14
Open Access | Times Cited: 13
Leaching of Phytochemicals from Beans during Hydration, Kinetics, and Modeling
Gaurav Kumar, Dilini Perera, K. P. Sudheer, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 354-354
Open Access | Times Cited: 4
Exploring the lack of liking for faba bean ingredients with different sensory profiles
Fabio Tuccillo, Anna‐Maija Lampi, Kati Katina, et al.
Food Quality and Preference (2024) Vol. 118, pp. 105198-105198
Open Access | Times Cited: 4
Plant-based Food Supply Chains: Recognising Market Opportunities and Industry Challenges of Pea Protein
Helen Rogers, Manoj Dora, Naoum Tsolakis, et al.
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100440-100440
Open Access | Times Cited: 4
Effect of Extrusion Conditions on the Characteristics of Texturized Vegetable Protein from a Faba Bean Protein Mix and Its Application in Vegan and Hybrid Burgers
María Fernanda Rivadeneira, Andrea K. Stone, Ravinder Singh, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 547-547
Open Access
Enhanced nutritional contents of dried and germinated legumes with perspective of antioxidant activity and phenolic contents
Aisha Umar, Manal Abdulaziz Binobead, Humaira Majeed Khan, et al.
International Agrophysics (2025) Vol. 39, Iss. 2, pp. 135-143
Open Access
Metabolite variations in faba bean ingredients: Unraveling the links between off-flavors and chemical compounds
Fabio Tuccillo, Anna Kårlund, Ville Koistinen, et al.
Food Chemistry (2025) Vol. 479, pp. 143753-143753
Open Access
Associations between national plant-based vs animal-based protein supplies and age-specific mortality in human populations
Caitlin Andrews, David Raubenheimer, Stephen J. Simpson, et al.
Nature Communications (2025) Vol. 16, Iss. 1
Open Access
Treatment with Melatonin and Titanium Oxide Nanoparticles Improves Limiting Sodium Uptake in Broad Beans Under Salt Stress
Hala I. El-Naggar, Mahmoud S. Abu-Shahba, Gomaa A. M. Ali, et al.
Journal of soil science and plant nutrition (2025)
Open Access
Applications of sustainable proteins in food and feed, and perspectives on health and circular bioeconomy
Moslem Sabaghi, Mohammad M. Seyedalmoosavi
International Journal of Biological Macromolecules (2025) Vol. 309, pp. 143193-143193
Closed Access
Antifungal peptides from faba bean flour fermented by Levilactobacillus brevis AM7 improve the shelf-life of composite faba-wheat bread
Michela Verni, Yaqin Wang, Héliciane Clément, et al.
International Journal of Food Microbiology (2023) Vol. 407, pp. 110403-110403
Open Access | Times Cited: 10
Effects of Particle Size Distribution on the Physicochemical, Functional, and Structural Properties of Alfalfa Leaf Powder
Sitong Lai, Qingliang Cui, Yuanlin Sun, et al.
Agriculture (2024) Vol. 14, Iss. 4, pp. 634-634
Open Access | Times Cited: 3
Masking off-flavors of faba bean protein concentrate and extrudate: The role of in situ and in vitro produced dextran
Yaqin Wang, Fabio Tuccillo, Katariina Niklander, et al.
Food Hydrocolloids (2023) Vol. 150, pp. 109692-109692
Open Access | Times Cited: 8
Minimizing anti-nutritional factors in wet protein extraction from Swedish faba beans through the application of response surface methodology
Lü Jing, Galia Zamaratskaia, Maud Langton, et al.
Food Chemistry (2024) Vol. 460, pp. 140700-140700
Open Access | Times Cited: 2
Biorefining of legume and grass biomasses: Technological properties and bioactivities of the green juice
Nóra Pap, Daniel Granato, Eila Järvenpää, et al.
Future Foods (2024) Vol. 9, pp. 100331-100331
Open Access | Times Cited: 2
Page 1 - Next Page

Scroll to top