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:
Decoding the Duality of Antinutrients: Assessing the Impact of Protein Extraction Methods on Plant-Based Protein Sources
María Lilibeth Manzanilla‐Valdez, Zidan Ma, Martin Mondor, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 22, pp. 12319-12339
Open Access | Times Cited: 9
María Lilibeth Manzanilla‐Valdez, Zidan Ma, Martin Mondor, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 22, pp. 12319-12339
Open Access | Times Cited: 9
Showing 9 citing articles:
Enzymatic catalytic dynamics of lactic-acetic acid co-fermentation: Effect of cellulase on the physicochemical, phytochemicals, volatiles, and antioxidant activity of jujube puree extracts
Turkson Antwi Boasiako, F. J. Hua, Yuqing Xiong, et al.
Industrial Crops and Products (2024) Vol. 222, pp. 119590-119590
Closed Access | Times Cited: 5
Turkson Antwi Boasiako, F. J. Hua, Yuqing Xiong, et al.
Industrial Crops and Products (2024) Vol. 222, pp. 119590-119590
Closed Access | Times Cited: 5
Pea protein sensitization: insights from allergy model experiment in BALB/c mice
Peipei Li, Yongli Ye, Jian Ji, et al.
Food Bioscience (2025), pp. 106357-106357
Closed Access
Peipei Li, Yongli Ye, Jian Ji, et al.
Food Bioscience (2025), pp. 106357-106357
Closed Access
Nutritional evaluation of high-value alternative proteins extracted from legume defective seeds
Camila Jiménez-González, Laura Fernández de Castro, Ana Torrado, et al.
Food Chemistry (2025) Vol. 481, pp. 143936-143936
Closed Access
Camila Jiménez-González, Laura Fernández de Castro, Ana Torrado, et al.
Food Chemistry (2025) Vol. 481, pp. 143936-143936
Closed Access
Proximate Composition, In Vitro Protein Digestibility, and Micronutrient Density of Commercial Pea, Faba Bean, and Lentil Protein Isolates and Concentrates
Janelle Carlin, Ning Wang, Praiya Asavajaru, et al.
Sustainable Food Proteins (2025) Vol. 3, Iss. 2
Open Access
Janelle Carlin, Ning Wang, Praiya Asavajaru, et al.
Sustainable Food Proteins (2025) Vol. 3, Iss. 2
Open Access
Transforming oilseed blends: the impact of low-moisture extrusion on antinutritional factors, protein structure, and nutritional value
Ruixian Han, R.M. McDowell, Stephen J. Gaunt, et al.
Food Chemistry (2025), pp. 144417-144417
Open Access
Ruixian Han, R.M. McDowell, Stephen J. Gaunt, et al.
Food Chemistry (2025), pp. 144417-144417
Open Access
Unveiling the nutritional spectrum: A comprehensive analysis of protein quality and antinutritional factors in three varieties of quinoa (Chenopodium quinoa Wild)
María Lilibeth Manzanilla‐Valdez, Christine Boesch, Caroline Orfila, et al.
Food Chemistry X (2024), pp. 101814-101814
Open Access | Times Cited: 3
María Lilibeth Manzanilla‐Valdez, Christine Boesch, Caroline Orfila, et al.
Food Chemistry X (2024), pp. 101814-101814
Open Access | Times Cited: 3
Optimization of papain hydrolysis conditions to enhance antioxidant activity in de-oiled garden cress (L. sativum) seed protein: response surface methodology approach and hydrolysate characterization
Preetham Gowda HR, Shobhit Ambawat, V. Ramesh, et al.
Biomass Conversion and Biorefinery (2024)
Closed Access
Preetham Gowda HR, Shobhit Ambawat, V. Ramesh, et al.
Biomass Conversion and Biorefinery (2024)
Closed Access
“Enhancing Quinoa ( Willd) Protein Extraction: Alkaline Solubilization Coupled to Isoelectric Precipitation Effects on Structure, Digestibility and Antinutrients”
María Lilibeth Manzanilla‐Valdez, Christine Boesch, Cristina Martínez‐Villaluenga, et al.
Food Hydrocolloids for Health (2024), pp. 100191-100191
Open Access
María Lilibeth Manzanilla‐Valdez, Christine Boesch, Cristina Martínez‐Villaluenga, et al.
Food Hydrocolloids for Health (2024), pp. 100191-100191
Open Access
Quinoa as a biologically active additive in food: chemical composition, properties and prospects of use
N. P. Derkacheva, Л. А. Новикова, S. V. Nedomolkina, et al.
Proceedings of the Voronezh State University of Engineering Technologies (2024) Vol. 86, Iss. 3, pp. 152-157
Open Access
N. P. Derkacheva, Л. А. Новикова, S. V. Nedomolkina, et al.
Proceedings of the Voronezh State University of Engineering Technologies (2024) Vol. 86, Iss. 3, pp. 152-157
Open Access
