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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:

Production, characterization and molecular docking of antioxidant peptides from peptidome of kinema fermented with proteolytic Bacillus spp.
Samurailatpam Sanjukta, Srichandan Padhi, Puja Sarkar, et al.
Food Research International (2021) Vol. 141, pp. 110161-110161
Closed Access | Times Cited: 86

Showing 26-50 of 86 citing articles:

Exploring of multi-functional umami peptides from Stropharia rugosoannulata: Saltiness-enhancing effect and mechanism, antioxidant activity and potential target sites
Wanchao Chen, Wen Li, Di Wu, et al.
Food Chemistry (2023) Vol. 439, pp. 138138-138138
Closed Access | Times Cited: 16
Melittin alcalase-hydrolysate: a novel chemically characterized multifunctional bioagent; antibacterial, anti-biofilm and anticancer
Samia E. El-Didamony, Mohamed H. Kalaba, Mohamed H. Sharaf, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access | Times Cited: 6
Generation of antioxidant peptides from soy protein isolate through psychrotrophic Chryseobacterium sp. derived alkaline broad temperature active protease
Srijana Mukhia, Anil Kumar, Rakshak Kumar
LWT (2021) Vol. 143, pp. 111152-111152
Closed Access | Times Cited: 33
A Multifunctional Peptide From Bacillus Fermented Soybean for Effective Inhibition of SARS-CoV-2 S1 Receptor Binding Domain and Modulation of Toll Like Receptor 4: A Molecular Docking Study
Srichandan Padhi, Samurailatpam Sanjukta, Rounak Chourasia, et al.
Frontiers in Molecular Biosciences (2021) Vol. 8
Open Access | Times Cited: 33
Antioxidant activities of novel peptides from Limosilactobacillus reuteri fermented brown rice: A combined in vitro and in silico study
Akanksha Tyagi, Ramachandran Chelliah, Eric Banan‐Mwine Daliri, et al.
Food Chemistry (2022) Vol. 404, pp. 134747-134747
Closed Access | Times Cited: 27
Purification and Identification of Novel Myeloperoxidase Inhibitory Antioxidant Peptides from Tuna (Thunnas albacares) Protein Hydrolysates
Bingna Cai, Peng Wan, Hua Chen, et al.
Molecules (2022) Vol. 27, Iss. 9, pp. 2681-2681
Open Access | Times Cited: 26
Study on Fermentation Preparation, Stability, and Angiotensin-Converting Enzyme Inhibitory Activity of Tomato Pomace Peptide
Ying Mu, Ruxianguli Maimaitiyiming, Jingyang Hong, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 145-145
Open Access
Evaluation of antiobesogenic properties of fermented foods: In silico insights
Abdullahi Adekilekun Jimoh, Janet Adeyinka Adebo
Journal of Food Science (2025) Vol. 90, Iss. 3
Open Access
Diversity of beneficial microorganisms and their functionalities in community-specific ethnic fermented foods of the Eastern Himalayas
Jyoti Prakash Tamang, Kumaraswamy Jeyaram, Amit Kumar, et al.
Food Research International (2021) Vol. 148, pp. 110633-110633
Closed Access | Times Cited: 31
Upcycling of brewers’ spent grains via solid-state fermentation for the production of protein hydrolysates with antioxidant and techno-functional properties
Yi Ling Chin, Kong Fei Chai, Wei Ning Chen
Food Chemistry X (2021) Vol. 13, pp. 100184-100184
Open Access | Times Cited: 31
Functional peptides in Asian protein rich fermented foods: production and health benefits
Reena Kumari, Samurailatpam Sanjukta, Dinabandhu Sahoo, et al.
Systems Microbiology and Biomanufacturing (2021) Vol. 2, Iss. 1, pp. 1-13
Open Access | Times Cited: 27
Bioactive peptides in fermented foods and their application: a critical review
Rounak Chourasia, Loreni Chiring Phukon, Md Minhajul Abedin, et al.
Systems Microbiology and Biomanufacturing (2022) Vol. 3, Iss. 1, pp. 88-109
Closed Access | Times Cited: 21
Peptidomics as a tool to analyze endogenous peptides in milk and milk-related peptides
Jianting Ning, Mohan Li, Weiyan Chen, et al.
Food Bioscience (2022) Vol. 50, pp. 102199-102199
Closed Access | Times Cited: 19
Bioactive protein hydrolysates obtained from amaranth by fermentation with lactic acid bacteria and Bacillus species
Dora Elisa Cruz‐Casas, Cristóbal N. Aguilar, Juan A. Ascacio‐Valdés, et al.
Heliyon (2023) Vol. 9, Iss. 2, pp. e13491-e13491
Open Access | Times Cited: 12
Recent trends in antioxidative peptides derived from soybean and other soy-based products: A comprehensive review
C. C. Kalita, Unmesh Mehta, Krishna Aayush, et al.
Process Biochemistry (2023) Vol. 136, pp. 311-323
Closed Access | Times Cited: 11
Enrichment of oligopeptides in sauce-aroma Baijiu by optimized distillation with soy sauce byproduct and their effect on Baijiu flavor
Yunhao Zhao, Xiaodan Huang, Jun Wang, et al.
LWT (2024) Vol. 201, pp. 116208-116208
Open Access | Times Cited: 4
Mechanism of key volatiles in osmanthus scented green tea on the improvement of its aroma and taste quality
Guojian Deng, Lunfang Huang, Wenya Wang, et al.
Food Chemistry (2024) Vol. 460, pp. 140560-140560
Closed Access | Times Cited: 4
Unearthing novel and multifunctional peptides in peptidome of fermented chhurpi cheese of Indian Himalayan region
Rounak Chourasia, Md Minhajul Abedin, Loreni Chiring Phukon, et al.
Food Research International (2025) Vol. 201, pp. 115651-115651
Closed Access
Expression, characterization and anti-colon cancer activity of recombinant ginseng peptides with amino acid tandem repeats
Yu Feng, Weina Li, Weigang Yuwen, et al.
Protein Expression and Purification (2025), pp. 106663-106663
Closed Access
Mechanism of sweetening effect of 2-methylbutyric acid and other 9 acids from sweet orange investigated by sensory evaluation, electronic tongue, and molecular simulation
Zuobing Xiao, Baifei Shen, Yunwei Niu, et al.
European Food Research and Technology (2025)
Closed Access
Unlocking novel biopeptides hidden in Camellia seed cake fermented by Bacillus subtilis through in silico and cellular model approaches
Lingyun Yao, Qing Huang, Huatian Wang, et al.
Food Chemistry (2025) Vol. 476, pp. 143342-143342
Closed Access
Identification of a novel umami peptides from fermented Bighead carp and its umami mechanism via molecular dynamic simulation
Li J, Kunya Cheng, Yong Liu, et al.
LWT (2025), pp. 117753-117753
Open Access
Structure-function relationship of small peptides generated during the ripening of Spanish dry-cured ham: Peptidome, molecular stability and computational modelling
Chengliang Li, Leticia Mora, Fidel Toldrá
Food Chemistry (2021) Vol. 375, pp. 131673-131673
Open Access | Times Cited: 25
Antidiabetic, angiotensin‐converting enzyme inhibitory and anti‐inflammatory activities of fermented camel milk and characterisation of novel bioactive peptides from lactic‐fermented camel milk with molecular interaction study
Pratik A. Shukla, Amar Sakure, Ruchika Maurya, et al.
International Journal of Dairy Technology (2022) Vol. 76, Iss. 1, pp. 149-167
Closed Access | Times Cited: 18
Solid-state fermentation with Rhizopus oligosporus RT-3 enhanced the nutritional properties of soybeans
Yongzhu Zhang, Ruicheng Wei, Fidelis Azi, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 16

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