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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:

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

Showing 1-25 of 93 citing articles:

The Potential of Selected Agri-Food Loss and Waste to Contribute to a Circular Economy: Applications in the Food, Cosmetic and Pharmaceutical Industries
Lady Laura Del Rio Osorio, Edwin Flórez‐López, Carlos David Grande‐Tovar
Molecules (2021) Vol. 26, Iss. 2, pp. 515-515
Open Access | Times Cited: 254
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: 144
Organic waste valorisation towards circular and sustainable biocomposites
Erlantz Lizundia, Francesca Luzi, Débora Puglia
Green Chemistry (2022) Vol. 24, Iss. 14, pp. 5429-5459
Open Access | Times Cited: 88
Biogeneration of Valuable Nanomaterials from Agro-Wastes: A Comprehensive Review
Pinku Chandra Nath, Amiya Ojha, Shubhankar Debnath, et al.
Agronomy (2023) Vol. 13, Iss. 2, pp. 561-561
Open Access | Times Cited: 53
Chemical and Biological antioxidant activity evaluation of extracts from Berries pomaces
Mauricio Vergara‐Castro, Carmen Soto‐Maldonado, María Elvira Zúñiga‐Hansen, et al.
Applied Food Research (2025), pp. 100781-100781
Open Access | Times Cited: 2
Trends in mitigation of industrial waste: Global health hazards, environmental implications and waste derived economy for environmental sustainability
Poonam Sharma, Vivek Kumar Gaur, Shivangi Gupta, et al.
The Science of The Total Environment (2021) Vol. 811, pp. 152357-152357
Open Access | Times Cited: 91
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
Potential health benefits of garden pea seeds and pods: A review
Tapasya Kumari, Sankar Chandra Deka
Legume Science (2021) Vol. 3, Iss. 2
Closed Access | Times Cited: 81
Production of protein-rich pulse ingredients through dry fractionation: A review
Supun Fernando
LWT (2021) Vol. 141, pp. 110961-110961
Closed Access | Times Cited: 70
Application of emerging technologies to obtain legume protein isolates with improved techno‐functional properties and health effects
Ricard Bou, Paola Navarro‐Vozmediano, Rubén Domínguez, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 3, pp. 2200-2232
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 the potential of saponins from Dicotyledonous plants in sustainable pest management: innovations and challenges; A reveiw
Muhammad Salman Hameed, Nida Urooj, Abdul W. Basit, et al.
Journal of Natural Pesticide Research (2025), pp. 100111-100111
Open Access | Times Cited: 1
The use of fermentation in the valorization of pulses by-products
Juliana Aparecida Correia Bento, Maria Fernanda Rossetti Rogerio, P. Z. Bassinello, et al.
Trends in Food Science & Technology (2025) Vol. 159, pp. 104957-104957
Closed Access | Times Cited: 1
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
Utilization of Nanotechnology to Improve the Application and Bioavailability of Phytochemicals Derived from Waste Streams
David Julian McClements, Bengü Öztürk
Journal of Agricultural and Food Chemistry (2021) Vol. 70, Iss. 23, pp. 6884-6900
Closed Access | Times Cited: 49
The Effect of Processing on Bioactive Compounds and Nutritional Qualities of Pulses in Meeting the Sustainable Development Goal 2
Caleb Acquah, Godfred Ohemeng-Boahen, Krista A. Power, et al.
Frontiers in Sustainable Food Systems (2021) Vol. 5
Open Access | Times Cited: 41
Single‐cell transcriptomic analysis of pea shoot development and cell‐type‐specific responses to boron deficiency
Xi Chen, Yanqi Ru, Hirokazu Takahashi, et al.
The Plant Journal (2023) Vol. 117, Iss. 1, pp. 302-322
Open Access | Times Cited: 19
Unlocking the Nutraceutical Potential of Legumes and Their By-Products: Paving the Way for the Circular Economy in the Agri-Food Industry
Fanghua Guo, Renan Danielski, Sarusha Santhiravel, et al.
Antioxidants (2024) Vol. 13, Iss. 6, pp. 636-636
Open Access | Times Cited: 8
Revalorization of beer brewing waste as an antifungal ingredient for bread biopreservation
Victor Dopazo, Abel Navarré, Jorge Calpe, et al.
Food Bioscience (2024) Vol. 58, pp. 103588-103588
Open Access | Times Cited: 6
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
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
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
Towards green extraction of bioactive natural compounds
Miguel Herrero
Analytical and Bioanalytical Chemistry (2023) Vol. 416, Iss. 9, pp. 2039-2047
Open Access | Times Cited: 16
Double layer packaging based on active black chickpea protein isolate electrospun nanofibers and intelligent salep film containing black chickpea peel anthocyanins for seafood products
Sajed Amjadi, Hadi Almasi, Sara Aziz, et al.
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 134897-134897
Closed Access | Times Cited: 5
Protein pluralism and food systems transition: A review of sustainable protein meta-narratives
Ryan Katz-Rosene, Andrew Heffernan, Anil Arora
World Development (2022) Vol. 161, pp. 106121-106121
Closed Access | Times Cited: 21
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