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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:

Isolation and identification of novel casein-derived bioactive peptides and potential functions in fermented casein with Lactobacillus helveticus
Mengzhu Fan, Tingting Guo, Li WanRu, et al.
Food Science and Human Wellness (2019) Vol. 8, Iss. 2, pp. 156-176
Open Access | Times Cited: 70

Showing 26-50 of 70 citing articles:

Production, Characterization and Bio-functional properties of multi-functional peptides from fermented plant-based foods: A Review
B. L. Bhuva, Kunal M. Gawai, Brij Pal Singh, et al.
Food Bioscience (2025), pp. 105877-105877
Closed Access
Conversion of whey and other dairy waste into antimicrobial and immunoregulatory compounds by fermentation
Michael H. Tunick, John A. Renye, Rafael A. García
Frontiers in Food Science and Technology (2025) Vol. 5
Open Access
Pivotal Roles of α S1 -Casein in the Nutritional Composition, Technological Properties, Allergenicity, and Its Reduction Strategies in Goat Milk
Aliah Zannierah Mohsin, Rashidah Sukor, Muzammeer Mansor, et al.
Food Reviews International (2025), pp. 1-25
Closed Access
In Vitro Antithrombotic and Hypocholesterolemic Activities of Milk Fermented with Specific Strains of Lactococcus lactis
Miguel Á. Rendón-Rosales, María J. Torres‐Llanez, Aarón F. González‐Córdova, et al.
Nutrients (2019) Vol. 11, Iss. 9, pp. 2150-2150
Open Access | Times Cited: 32
From microbes to molecules: a review of microbial-driven antioxidant peptide generation
Soyoung Jeong, Jong‐Hyun Jung, Kwang‐Woo Jung, et al.
World Journal of Microbiology and Biotechnology (2023) Vol. 40, Iss. 1
Closed Access | Times Cited: 10
Evaluation of Probiotic Properties and Safety of Lactobacillus helveticus LH10 Derived from Vinegar through Comprehensive Analysis of Genotype and Phenotype
Yang Du, Jingru Xu, Jinquan Li, et al.
Microorganisms (2024) Vol. 12, Iss. 4, pp. 831-831
Open Access | Times Cited: 3
Gut health benefits and associated systemic effects provided by functional components from the fermentation of natural matrices
Rosa Colucci Cante, Federica Nigro, Francesca Passannanti, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Closed Access | Times Cited: 3
Differences in the growth, acidification, and proteolytic activities of Lactobacillus helveticus, Lactobacillus delbrueckii subsp. bulgaricus, and Streptococcus thermophilus in camel and cow milk fermentation
Kobika Chelladhurai, Santhoshani Warakaulle, Sifatun Nesa Ali, et al.
International Dairy Journal (2024) Vol. 160, pp. 106075-106075
Closed Access | Times Cited: 3
Casein-derived peptides from the dairy product kashk exhibit wound healing properties and antibacterial activity against Staphylococcus aureus: Structural and functional characterization
Veronica Folliero, Stefania Lama, Gianluigi Franci, et al.
Food Research International (2022) Vol. 153, pp. 110949-110949
Closed Access | Times Cited: 15
Using Collagen Peptides From the Skin of Monkfish (Lophius litulon) to Ameliorate Kidney Damage in High-Fat Diet Fed Mice by Regulating the Nrf2 Pathway and NLRP3 Signaling
Bingtao Miao, Jiawen Zheng, Guoping Zheng, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 14
ACE-inhibitory activities of peptide fractions (<3 kDa) and identification of peptide sequence by MALDI-ToF-MS in model cheeses incorporating different Lactobacillus species
Didem Şahingil, Yasemin Benderli Gökçe, Ömür Çelikbıçak, et al.
Journal of Food Composition and Analysis (2022) Vol. 110, pp. 104579-104579
Closed Access | Times Cited: 14
The addition of probiotic promotes the release of ACE-I peptide of Cheddar cheese: Peptide profile and molecular docking
Xinyue Hao, Xia Yu, Yuxin Wang, et al.
International Dairy Journal (2022) Vol. 137, pp. 105507-105507
Closed Access | Times Cited: 14
Production of angiotensin‐converting enzyme inhibitory peptides in Iranian ultrafiltered white cheese prepared with Lactobacillus brevis KX572382
Leila Yousefi, M B Habibi Najafi, Mohammad Reza Edalatian Dovom, et al.
International Journal of Food Science & Technology (2020) Vol. 56, Iss. 5, pp. 2530-2538
Closed Access | Times Cited: 21
Peptides, Exopolysaccharides, and Short-Chain Fatty Acids from Fermented Milk and Perspectives on Inflammatory Bowel Diseases
R. Sigala-Robles, Lourdes Santiago‐López, Adrián Hernández‐Mendoza, et al.
Digestive Diseases and Sciences (2022) Vol. 67, Iss. 10, pp. 4654-4665
Closed Access | Times Cited: 13
Proteolysis and therapeutic potential of bioactive peptides derived from Cheddar cheese
Bakhtawar Shafique, Mian Anjum Murtaza, Iram Hafiz, et al.
Food Science & Nutrition (2023) Vol. 11, Iss. 9, pp. 4948-4963
Open Access | Times Cited: 7
Buffalo yogurt fermented with commercial starter and Lactobacillus plantarum originating from breast milk lowered blood pressure in pregnant hypertensive rats
Yi Liang, Jiang Tie Min, Jun Chen, et al.
Journal of Dairy Science (2023) Vol. 107, Iss. 1, pp. 62-73
Open Access | Times Cited: 7
Milk Fermentation by Lacticaseibacillus rhamnosus GG and Streptococcus thermophilus SY-102: Proteolytic Profile and ACE-Inhibitory Activity
Jessica Lizbeth Sebastián-Nicolás, Elizabeth Contreras‐López, Juan Ramírez Godínez, et al.
Fermentation (2021) Vol. 7, Iss. 4, pp. 215-215
Open Access | Times Cited: 17
Survival of Lactobacillus helveticus CNRZ32 in spray dried functional yogurt powder during processing and storage
Hoda S. El‐Sayed, Heba H. Salama, Amr E. Edris
Journal of the Saudi Society of Agricultural Sciences (2020) Vol. 19, Iss. 7, pp. 461-467
Open Access | Times Cited: 17
Formulation and characterization of yogurt prepared with enzymatically hydrolyzed potato powder and whole milk powder
Ishtiaq Ahmad, Zhouyi Xiong, Hanguo Xiong, et al.
Journal of Food Science and Technology (2021) Vol. 59, Iss. 3, pp. 1087-1096
Open Access | Times Cited: 13
Comparative Peptidomics Analysis of Milk Fermented by Lactobacillus helveticus
Shuman Gao, Yang Jiang, Xinyi Zhang, et al.
Foods (2022) Vol. 11, Iss. 23, pp. 3885-3885
Open Access | Times Cited: 9
Transport of a Peptide from Bovine αs1-Casein across Models of the Intestinal and Blood–Brain Barriers
Brian Christensen, Andrea E. Tóth, Simone S. E. Nielsen, et al.
Nutrients (2020) Vol. 12, Iss. 10, pp. 3157-3157
Open Access | Times Cited: 14
Evaluation of the multifunctional dipeptidyl-peptidase IV and angiotensin converting enzyme inhibitory properties of a casein hydrolysate using cell-free and cell-based assays
Jianqiang Li, Carlotta Bollati, Gilda Aiello, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 4
Metabolite profiling of fermented milks as affected by adjunct cultures during long-term storage
Sümeyra IŞIK, Eli̇f Daǧdemi̇r, Ali Tekin, et al.
Food Bioscience (2023) Vol. 56, pp. 103344-103344
Closed Access | Times Cited: 4
Proteolysis pattern and functional peptides in artisanal Tulum cheeses produced from Mut province in Turkey
Hale İnci Öztürk, Çiğdem Konak Göktepe, Nihat Akın
LWT (2021) Vol. 149, pp. 111642-111642
Closed Access | Times Cited: 10
Preparation of a functional beverage with α-glucosidase inhibitory peptides obtained from ginkgo seeds
Wenjuan Sun, Caie Wu, Gongjian Fan, et al.
Journal of Food Science and Technology (2021) Vol. 58, Iss. 12, pp. 4495-4503
Open Access | Times Cited: 8

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