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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:

Targeting the Nutritional Value of Proteins From Legumes By-Products Through Mild Extraction Technologies
Barbara Prandi, C. Zurlini, Ilaria Maria Cigognini, et al.
Frontiers in Nutrition (2021) Vol. 8
Open Access | Times Cited: 37

Showing 1-25 of 37 citing articles:

Legume Proteins and Peptides as Compounds in Nutraceuticals: A Structural Basis for Dietary Health Effects
Marina Carbonaro, A. Nucara
Nutrients (2022) Vol. 14, Iss. 6, pp. 1188-1188
Open Access | Times Cited: 46
Legume byproducts as ingredients for food applications: Preparation, nutrition, bioactivity, and techno‐functional properties
Ancuta Nartea, Anastasiya Kuhalskaya, Benedetta Fanesi, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 3, pp. 1953-1985
Open Access | Times Cited: 28
Exploring alternative protein sources: Evidence from patents and articles focusing on food markets
Deborah Murowaniecki Otero, Gabriela da Rocha Lemos Mendes, Andressa Jantzen da Silva Lucas, et al.
Food Chemistry (2022) Vol. 394, pp. 133486-133486
Open Access | Times Cited: 35
Protein Quality and Protein Digestibility of Vegetable Creams Reformulated with Microalgae Inclusion
Barbara Prandi, Fatma Boukid, Simon Van De Walle, et al.
Foods (2023) Vol. 12, Iss. 12, pp. 2395-2395
Open Access | Times Cited: 22
Comparison of protein quality and digestibility between plant-based and meat-based burgers
Sara Cutroneo, Barbara Prandi, Andrea Faccini, et al.
Food Research International (2023) Vol. 172, pp. 113183-113183
Closed Access | Times Cited: 22
Applications of Enzyme Technology to Enhance Transition to Plant Proteins: A Review
Ourania Gouseti, M. E. Larsen, Ashwitha Amin, et al.
Foods (2023) Vol. 12, Iss. 13, pp. 2518-2518
Open Access | Times Cited: 21
Umami-BERT: An interpretable BERT-based model for umami peptides prediction
Jingcheng Zhang, Wenjing Yan, Qingchuan Zhang, et al.
Food Research International (2023) Vol. 172, pp. 113142-113142
Closed Access | Times Cited: 18
Influence of enzymatic treatments on legume proteins for improved functional and nutritional properties: expansion of legume protein utilization as food ingredients
Abhiroop Mookerjee, Takuji Tanaka
Current Opinion in Food Science (2022) Vol. 49, pp. 100974-100974
Closed Access | Times Cited: 26
Ultrasound and Microwave-assisted Extraction of Proteins from Coffee Green Beans: Effects of Process Variables on the Protein Integrity
Barbara Prandi, Martina Di Massimo, Tullia Tedeschi, et al.
Food and Bioprocess Technology (2022) Vol. 15, Iss. 12, pp. 2712-2722
Open Access | Times Cited: 25
Effectiveness of enzymatic hydrolysis for reducing the allergenic potential of legume by-products
Luisa Calcinai, Maria Giulia Bonomini, Giulia Leni, et al.
Scientific Reports (2022) Vol. 12, Iss. 1
Open Access | Times Cited: 23
Legume Protein Extracts: The Relevance of Physical Processing in the Context of Structural, Techno-Functional and Nutritional Aspects of Food Development
Chaima Neji, Jyoti Semwal, Mohammad Hassan Kamani, et al.
Processes (2022) Vol. 10, Iss. 12, pp. 2586-2586
Open Access | Times Cited: 21
Enzyme-Assisted Extraction of Plant Proteins
Thanyaporn Kleekayai, Mohammadreza Khalesi, Miryam Amigo‐Benavent, et al.
Springer eBooks (2023), pp. 131-178
Closed Access | Times Cited: 12
Unlocking the nutritional and functional potential of legume waste to produce protein ingredients
Mohammad Hassan Kamani, Chaima Neji, Sinead M. Fitzsimons, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 21, pp. 7311-7329
Closed Access | Times Cited: 12
Extraction and Chemical Characterization of Functional Phenols and Proteins from Coffee (Coffea arabica) By-Products
Barbara Prandi, Maura Ferri, Stefania Monari, et al.
Biomolecules (2021) Vol. 11, Iss. 11, pp. 1571-1571
Open Access | Times Cited: 24
Optimization of Protein Extraction from Duckweed Using Different Extraction Processes
Patricia Maag, Sara Cutroneo, Tullia Tedeschi, et al.
Food and Bioprocess Technology (2025)
Open Access
Effect of fermentation with selected lactic acid bacteria strains on the molecular and technological properties of sorghum batters
Miriam Chiodetti, Saverio Monica, Elena Bancalari, et al.
Food Chemistry (2025) Vol. 484, pp. 144350-144350
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
The determination of mycotoxins using isotope-coded labeling and dispersive liquid–liquid microextraction by high throughput flow injection analysis coupled with tandem mass spectrometry
Xinxin Shi, Jiawei Zhang, Zhiwei Sun, et al.
Microchemical Journal (2024) Vol. 201, pp. 110550-110550
Closed Access | Times Cited: 3
Formulation of new sourdough bread prototypes fortified with non-compliant chickpea and pea residues
Sara Cutroneo, János-István Petrusán, Reiner Stolzenberger, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 2
Molecular characterization and allergenicity assessment of different samples of Mung Bean
Luisa Calcinai, Barbara Prandi, Andrea Faccini, et al.
Food Chemistry X (2023) Vol. 20, pp. 100980-100980
Open Access | Times Cited: 6
Targeted Metabolomics Study on the Effect of Vinegar Processing on the Chemical Changes and Antioxidant Activity of Angelica sinensis
Linlin Chen, Li Long, Fengzhong Wang, et al.
Antioxidants (2023) Vol. 12, Iss. 12, pp. 2053-2053
Open Access | Times Cited: 5
Nutritional significance of velvet bean (Mucuna pruriens) and opportunities for its processing into value-added products
D. Sowdhanya, Jyoti Singh, Prasad Rasane, et al.
Journal of Agriculture and Food Research (2023) Vol. 15, pp. 100921-100921
Open Access | Times Cited: 5
Pulses-derived proteins for the plant-based market: opportunities to reduce postharvest loss and waste
Janice Ribeiro Lima, Caroline G. Mellinger
Current Opinion in Biotechnology (2022) Vol. 78, pp. 102820-102820
Closed Access | Times Cited: 8
Impact of Ultrasonication on African Oil Bean (Pentaclethra macrophylla Benth) Protein Extraction and Properties
Blessing C. Nwokocha, Afroditi Chatzifragkou, Colette C. Fagan
Foods (2023) Vol. 12, Iss. 8, pp. 1627-1627
Open Access | Times Cited: 4
Comparative Study on Hydrolysis, Physicochemical and Antioxidant Properties in Simulated Digestion System between Cooked Pork and Fish Meat
Yuhan Chen, Hanzhi Jing, Shanbai Xiong, et al.
Foods (2023) Vol. 12, Iss. 9, pp. 1757-1757
Open Access | Times Cited: 4
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