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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:

Thermal and enzymatic treatments reduced α‐galactooligosaccharides in common bean ( Phaseolus vulgaris L.) flour
Alejandro Escobedo, Carlos Benito Mora, Luis Mojica
Journal of Food Processing and Preservation (2019) Vol. 43, Iss. 12
Open Access | Times Cited: 9

Showing 9 citing articles:

Effects of extrusion processing on the bioactive constituents, in vitro digestibility, amino acid composition, and antioxidant potential of novel gluten-free extruded snacks fortified with cowpea and whey protein concentrate
H. N. N. Dilrukshi, Damir D. Torrico, Margaret A. Brennan, et al.
Food Chemistry (2022) Vol. 389, pp. 133107-133107
Closed Access | Times Cited: 34
Pulse‐based snacks as functional foods: Processing challenges and biological potential
Alejandro Escobedo, Luis Mojica
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 5, pp. 4678-4702
Closed Access | Times Cited: 30
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
Reduction of antinutrients and off-flavour in kidney bean flour by acidic and alkaline reactive extrusion
Xiang Li, Annamalai Manickavasagan, Loong‐Tak Lim
Food Research International (2024) Vol. 192, pp. 114832-114832
Open Access | Times Cited: 3
Modifying of non-nutritional compounds in legumes: Processing strategies and new technologies
Alejandra Linares‐Castañeda, Cristian Jiménez‐Martínez, Xariss M. Sánchez‐Chino, et al.
Food Chemistry (2024) Vol. 463, pp. 141603-141603
Closed Access | Times Cited: 3
Strategies for Producing Low FODMAPs Foodstuffs: Challenges and Perspectives
Fernanda Galgano, Maria Cristina Mele, Roberta Tolve, et al.
Foods (2023) Vol. 12, Iss. 4, pp. 856-856
Open Access | Times Cited: 9
Chickpeas’ and Lentils’ Soaking and Cooking Wastewaters Repurposed for Growing Lactic Acid Bacteria
Gonçalo Nuno Martins, Angela Daniela Carboni, A.A. Hugo, et al.
Foods (2023) Vol. 12, Iss. 12, pp. 2324-2324
Open Access | Times Cited: 8
Autoclaving and extrusion improve the functional properties and chemical composition of black bean carbohydrate extracts
Alejandro Escobedo, Guadalupe Loarca‐Piña, Marcela Gaytán–Martínez, et al.
Journal of Food Science (2020) Vol. 85, Iss. 9, pp. 2783-2791
Closed Access | Times Cited: 21
Functional, thermal, and pasting properties of cooked carioca bean (Phaseolus vulgaris L.) flours
Juliana Aparecida Correia Bento, Daisy Karione Morais, Rafael Siqueira de Berse, et al.
Applied Food Research (2021) Vol. 2, Iss. 1, pp. 100027-100027
Open Access | Times Cited: 20
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