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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:

The effect of yellow pea protein and fibre on short-term food intake, subjective appetite and glycaemic response in healthy young men
Christopher E. Smith, Rebecca C. Mollard, Bohdan L. Luhovyy, et al.
British Journal Of Nutrition (2012) Vol. 108, Iss. S1, pp. S74-S80
Open Access | Times Cited: 54

Showing 1-25 of 54 citing articles:

Plant Proteins: Assessing Their Nutritional Quality and Effects on Health and Physical Function
Steven R. Hertzler, Jacqueline C. Lieblein‐Boff, Mary Weiler, et al.
Nutrients (2020) Vol. 12, Iss. 12, pp. 3704-3704
Open Access | Times Cited: 356
A review of the nutritional value of legumes and their effects on obesity and its related co‐morbidities
Candida J. Rebello, Frank L. Greenway, John W. Finley
Obesity Reviews (2014) Vol. 15, Iss. 5, pp. 392-407
Closed Access | Times Cited: 277
Whole Grains and Pulses: A Comparison of the Nutritional and Health Benefits
Candida J. Rebello, Frank L. Greenway, John W. Finley
Journal of Agricultural and Food Chemistry (2014) Vol. 62, Iss. 29, pp. 7029-7049
Closed Access | Times Cited: 215
Fabrication, characterization, and application of pea protein isolate-polyphenol-iron complexes with antioxidant and antibacterial activity
Wenhan Li, Shuang Han, Hechun Huang, et al.
Food Hydrocolloids (2024) Vol. 150, pp. 109729-109729
Closed Access | Times Cited: 25
Plant proteins mitigate in vitro wheat starch digestibility
Nataly López‐Barón, Yuchen Gu, Thava Vasanthan, et al.
Food Hydrocolloids (2017) Vol. 69, pp. 19-27
Closed Access | Times Cited: 160
The preparation, formation, fermentability, and applications of resistant starch
Fan Jiang, Chunwei Du, Wenqian Jiang, et al.
International Journal of Biological Macromolecules (2019) Vol. 150, pp. 1155-1161
Closed Access | Times Cited: 125
The potential of the underutilized pulse bambara groundnut (Vigna subterranea (L.) Verdc.) for nutritional food security
Razlin Azman Halimi, Bronwyn J. Barkla, Sean Mayes, et al.
Journal of Food Composition and Analysis (2018) Vol. 77, pp. 47-59
Closed Access | Times Cited: 120
Hydrolysed pea proteins mitigate in vitro wheat starch digestibility
Nataly López‐Barón, Domenico Sagnelli, Andreas Blennow, et al.
Food Hydrocolloids (2017) Vol. 79, pp. 117-126
Closed Access | Times Cited: 106
Consuming yellow pea fiber reduces voluntary energy intake and body fat in overweight/obese adults in a 12-week randomized controlled trial
Jennifer E. Lambert, Jill A. Parnell, Jasmine M. Tunnicliffe, et al.
Clinical Nutrition (2016) Vol. 36, Iss. 1, pp. 126-133
Closed Access | Times Cited: 64
The Role of Pulses in the Dietary Management of Diabetes
Dan Ramdath, Simone Renwick, Alison M. Duncan
Canadian Journal of Diabetes (2016) Vol. 40, Iss. 4, pp. 355-363
Closed Access | Times Cited: 56
Meatballs with 3% and 6% dietary fibre from rye bran or pea fibre ‐ Effects on sensory quality and subjective appetite sensations
Ursula Kehlet, Mette Pagter, Margit Dall Aaslyng, et al.
Meat Science (2016) Vol. 125, pp. 66-75
Closed Access | Times Cited: 53
Exploring Health-Promoting Attributes of Plant Proteins as a Functional Ingredient for the Food Sector: A Systematic Review of Human Interventional Studies
Marta Lonnie, Ieva Laurie, Madeleine Myers, et al.
Nutrients (2020) Vol. 12, Iss. 8, pp. 2291-2291
Open Access | Times Cited: 39
Effect of processing and microstructural properties of chickpea-flours on in vitro digestion and appetite sensations
Katharina Pälchen, Wender L.P. Bredie, Dorine Duijsens, et al.
Food Research International (2022) Vol. 157, pp. 111245-111245
Closed Access | Times Cited: 21
Yellow pea fiber improves glycemia and reduces Clostridium leptum in diet-induced obese rats
Amanda J. Eslinger, Lindsay K. Eller, Raylene A. Reimer
Nutrition Research (2014) Vol. 34, Iss. 8, pp. 714-722
Closed Access | Times Cited: 41
Acute effects of pea protein and hull fibre alone and combined on blood glucose, appetite, and food intake in healthy young men – a randomized crossover trial
Rebecca C. Mollard, Bohdan L. Luhovyy, Christopher E. Smith, et al.
Applied Physiology Nutrition and Metabolism (2014) Vol. 39, Iss. 12, pp. 1360-1365
Closed Access | Times Cited: 39
Faba bean protein flours added to pasta reduce post-ingestion glycaemia, and increase satiety, protein content and quality
Catherine Chan, Hrvoje Fabek, Rebecca C. Mollard, et al.
Food & Function (2019) Vol. 10, Iss. 11, pp. 7476-7488
Closed Access | Times Cited: 26
Effect of Pulse Type and Substitution Level on Dough Rheology and Bread Quality of Whole Wheat-Based Composite Flours
Yiqin Zhang, Ruijia Hu, Michael Tilley, et al.
Processes (2021) Vol. 9, Iss. 9, pp. 1687-1687
Open Access | Times Cited: 23
How Healthy Are Non-Traditional Dietary Proteins? The Effect of Diverse Protein Foods on Biomarkers of Human Health
Caroline F. Bull, Damien P. Belobrajdic, Sara Hamzelou, et al.
Foods (2022) Vol. 11, Iss. 4, pp. 528-528
Open Access | Times Cited: 14
The role of pulses in satiety, food intake and body weight management
Sandra Clark, Alison M. Duncan
Journal of Functional Foods (2017) Vol. 38, pp. 612-623
Closed Access | Times Cited: 27
Composition, digestibility, and functional properties of yellow pea as affected by processing
Sabine Ribéreau, Alberta N. A. Aryee, Siriane Tanvier, et al.
Journal of Food Processing and Preservation (2017) Vol. 42, Iss. 1, pp. e13375-e13375
Open Access | Times Cited: 26
Acute effects of monosodium glutamate addition to whey protein on appetite, food intake, blood glucose, insulin and gut hormones in healthy young men
G. Harvey Anderson, Hrvoje Fabek, Rajadurai Akilen, et al.
Appetite (2017) Vol. 120, pp. 92-99
Closed Access | Times Cited: 26
Food-Based Ingredients to Modulate Blood Glucose
Pariyarath Sangeetha Thondre
Advances in food and nutrition research (2013), pp. 181-227
Closed Access | Times Cited: 18
Cooking enhances beneficial effects of pea seed coat consumption on glucose tolerance, incretin, and pancreatic hormones in high-fat-diet–fed rats
Zohre Hashemi, Kaiyuan Yang, Han Kwang Yang, et al.
Applied Physiology Nutrition and Metabolism (2014) Vol. 40, Iss. 4, pp. 323-333
Closed Access | Times Cited: 17
Evaluation of Immunoreactivity of Pea (Pisum sativum) Albumins in BALB/c and C57BL/6 Mice
Justyna Chudzik‐Kozłowska, Ewa Wasilewska, Dagmara Złotkowska
Journal of Agricultural and Food Chemistry (2020) Vol. 68, Iss. 13, pp. 3891-3902
Closed Access | Times Cited: 15
The Role of Pulses in Cardiovascular Disease Risk for Adults With Diabetes
Patricia K. Lukus, Katarina M. Doma, Alison M. Duncan
American Journal of Lifestyle Medicine (2020) Vol. 14, Iss. 6, pp. 571-584
Open Access | Times Cited: 15
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