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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:

Dietary Fiber from Chickpea (Cicer arietinum) and Soybean (Glycine max) Husk Byproducts as Baking Additives: Functional and Nutritional Properties
Guillermo Niño‐Medina, María Dolores Muy‐Rangel, Ana Laura de la Garza, et al.
Molecules (2019) Vol. 24, Iss. 5, pp. 991-991
Open Access | Times Cited: 45

Showing 1-25 of 45 citing articles:

Chickpea protein ingredients: A review of composition, functionality, and applications
Nadia Grasso, Nicola L. Lynch, Elke K. Arendt, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 21, Iss. 1, pp. 435-452
Closed Access | Times Cited: 145
Phenolic compounds in agri-food by-products, their bioavailability and health effects
Fereidoon Shahidi, Varatharajan Vamadevan, Won Young Oh, et al.
Journal of Food Bioactives (2019), pp. 57-119
Open Access | Times Cited: 131
Physico‐chemical and functional properties of legume protein, starch, and dietary fiber—A review
Semin Özge Keskin, Tahira Mohsin Ali, Jasim Ahmed, et al.
Legume Science (2021) Vol. 4, Iss. 1
Open Access | Times Cited: 99
State-of-the-Art Production Chains for Peas, Beans and Chickpeas—Valorization of Agro-Industrial Residues and Applications of Derived Extracts
Annalisa Tassoni, Tullia Tedeschi, C. Zurlini, et al.
Molecules (2020) Vol. 25, Iss. 6, pp. 1383-1383
Open Access | Times Cited: 93
Functional Ingredients from Agri-Food Waste: Effect of Inclusion Thereof on Phenolic Compound Content and Bioaccessibility in Bakery Products
Valentina Melini, Francesca Melini, Francesca Luziatelli, et al.
Antioxidants (2020) Vol. 9, Iss. 12, pp. 1216-1216
Open Access | Times Cited: 84
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
Investigating the physicochemical characteristics and importance of insoluble dietary fiber extracted from legumes: An in-depth study on its biological functions
Tong Liu, Xinyu Zhen, Hongyu Lei, et al.
Food Chemistry X (2024) Vol. 22, pp. 101424-101424
Open Access | Times Cited: 14
Comprehensive review of chickpea (Cicer arietinum): Nutritional significance, health benefits, techno‐functionalities, and food applications
Nandan Kumar, Shan Hong, Yi Zhu, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access | Times Cited: 1
Application of Soy, Corn, and Bean By-products in the Gluten-free Baking Process: A Review
Mariana Buranelo Egea, Tainara Leal de Sousa, Daiane Costa dos Santos, et al.
Food and Bioprocess Technology (2023) Vol. 16, Iss. 7, pp. 1429-1450
Closed Access | Times Cited: 21
Underutilized legumes: nutrient status and advanced breeding approaches for qualitative and quantitative enhancement
Ipsita Samal, Tanmaya Kumar Bhoi, M. Nikhil Raj, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 21
Chickpea peel waste as sustainable precursor for synthesis of fluorescent carbon nanotubes for bioimaging application
Vikram Singh, Shovon Chatterjee, Mahendra Shyamlal Palecha, et al.
Carbon letters (2020) Vol. 31, Iss. 1, pp. 117-123
Closed Access | Times Cited: 49
Sustainability challenges in the valorization of agri-food wastes and by-products
Rajeev Bhat
Elsevier eBooks (2021), pp. 1-27
Closed Access | Times Cited: 38
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
Physical properties, sensory acceptance, postprandial glycemic response, and satiety of cereal based foods enriched with legume flours: a review
Panagiota Binou, Amalia E. Yanni, Vaios Τ. Karathanos
Critical Reviews in Food Science and Nutrition (2020) Vol. 62, Iss. 10, pp. 2722-2740
Closed Access | Times Cited: 38
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
Effect of the Addition of Soluble Dietary Fiber and Green Tea Polyphenols on Acrylamide Formation and In Vitro Starch Digestibility in Baked Starchy Matrices
José D. Torres, Verónica Dueik, D. J. Carré, et al.
Molecules (2019) Vol. 24, Iss. 20, pp. 3674-3674
Open Access | Times Cited: 35
Valorising legume protein extraction side-streams: Isolation and characterisation of fibre-rich and starch-rich co-products from wet fractionation of five legumes
Ruoxin Liu, Bernadine M. Flanagan, Vishal Ratanpaul, et al.
Food Hydrocolloids (2025), pp. 111191-111191
Closed Access
Cucurbita maxima Plomo Peel as a Valuable Ingredient for Bread-Making
Durim Alija, Remigiusz Olędzki, Daniela Nikolovska Nedelkoska, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 597-597
Open 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
Utilising waste from soybean processing as raw materials for the production of preparations with antioxidant properties, serving as natural food preservatives - A pilot study
Joanna Tkaczewska, Marzena Zając, Ewelina Jamróz, et al.
LWT (2022) Vol. 160, pp. 113282-113282
Open Access | Times Cited: 15
From waste to wellness: a review on the harness of food industry by‐products for sustainable functional food production
Susana Ospina‐Maldonado, Helena Martin‐Gómez, Gabriel Abraham Cardoso‐Ugarte
International Journal of Food Science & Technology (2024)
Closed Access | Times Cited: 3
Incorporation of oleaster ( Elaeagnus angustifolia L.) flour into white bread as a source of dietary fibers
Zeynep YAVUZ, Gözde Kutlu, Fatih Törnük
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 11
Open Access | Times Cited: 13
Partitioning of nutritional and bioactive compounds between the kernel, hull and husk of five new chickpea genotypes grown in Australia
Joel B. Johnson, Kerry B. Walsh, Surya P. Bhattarai, et al.
Future Foods (2021) Vol. 4, pp. 100065-100065
Open Access | Times Cited: 16
Study of the Total Phenolic Content, Total Antioxidant Activity and In Vitro Digestibility of Novel Wheat Crackers Enriched with Cereal, Legume and Agricultural By-Product Flours
Despina Chatziharalambous, Chrysoula Kaloteraki, Panagiota Potsaki, et al.
Oxygen (2023) Vol. 3, Iss. 2, pp. 256-273
Open Access | Times Cited: 6
Effect of Chickpea Dietary Fiber on the Emulsion Gel Properties of Pork Myofibrillar Protein
Dianbo Zhao, Shuliang Yan, Jialei Liu, et al.
Foods (2023) Vol. 12, Iss. 13, pp. 2597-2597
Open Access | Times Cited: 5
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