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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:

Antioxidant peptides from Antarctic Krill (Euphausia superba) hydrolysate: Preparation, identification and cytoprotection on H2O2-induced oxidative stress
Yuezhen Wang, Yu‐Qin Zhao, Yumei Wang, et al.
Journal of Functional Foods (2021) Vol. 86, pp. 104701-104701
Open Access | Times Cited: 75

Showing 26-50 of 75 citing articles:

Process optimization and identification of antioxidant peptides from enzymatic hydrolysate of bovine bone extract, a potential source in cultured meat
N. Jabena Begum, Qudrat Ullah Khan, Sam Al‐Dalali, et al.
Frontiers in Sustainable Food Systems (2024) Vol. 7
Open Access | Times Cited: 5
Investigation of the antioxidative potential of Meretrix meretrix L. derived peptides from simulated gastrointestinal digestion: In vitro and in silico insights
Chao Du, Zhenzhen Hui, Na Li, et al.
LWT (2024) Vol. 198, pp. 115939-115939
Open Access | Times Cited: 5
Preparation and identification of a novel antioxidative peptide from fermented protein hydrolysate of chicken (Gallus gallus domesticus) meat
N. G. Ramesh Babu, Suresh PV, Tanaji G. Kudre
Process Biochemistry (2025)
Closed Access
Effect of the Type of Enzyme and Degree of Hydrolysis on the Antioxidant Properties of Paste Shrimp Protein Hydrolysates Prepared by Varying in Vitro Enzymatic Process
Vignaesh Dhanabalan, K.A. Martin Xavier, Kasturi Chattopadhyay, et al.
ACS Food Science & Technology (2025)
Closed Access
Purification and characterization of antioxidant peptide fractions from protein hydrolysate of rainbow trout (Onchorhynchus mykiss) viscera
Elnaz Nami Khasmakhi, Eshagh Zakipour Rahimabadi, Masoomeh Mehraban Sang Atash
Food Research International (2025) Vol. 206, pp. 116027-116027
Closed Access
Exploring the structure–activity relationships and molecular mechanisms of food-derived antioxidative peptides in mitigating oxidative stress: A comprehensive review
Atif Ali, Kiran Kareem Bukhsh, Muhammad Mohsin Raza, et al.
Journal of Functional Foods (2025) Vol. 127, pp. 106751-106751
Open Access
A novel alcalase-hydrolyzed soybean meal hydrolysates prepared using by-product material: Structure, function property, sensory property, and biological activity
Xiaoying Zhang, Hengjun Du, Zheng Xu, et al.
Food Bioscience (2023) Vol. 56, pp. 103324-103324
Closed Access | Times Cited: 12
Production, identification, in silico analysis, and cytoprotection on H2O2-induced HUVECs of novel angiotensin-I-converting enzyme inhibitory peptides from Skipjack tuna roes
Wangyu Zhu, Yumei Wang, Ming-Xue Ge, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 11
Anticarcinogenic cationic peptides derived from tryptic hydrolysis of β-lactoglobulin
Eman Ibrahem, Ali Osman, Hefnawy Taha, et al.
Frontiers in Molecular Biosciences (2025) Vol. 11
Open Access
Enhanced Antioxidant Potential of In Vitro Gastrointestinal Digestion Products Derived from Abalone Myofibrillar Protein-Glucose Conjugates Based on Structural Changes
Gengxin Hao, Yanwen Ma, AYiJiang AKeMujiang, et al.
Food Bioscience (2025), pp. 105888-105888
Closed Access
Novel anti-oxidative peptides from equine hemoplasma protein hydrolysates: Purification, identification and protective effects on Caco-2 cells
Zhiguo Ma, Yuhan Li, Ziqiao Zhao, et al.
Food Research International (2025) Vol. 204, pp. 115943-115943
Closed Access
Rapidly and Efficiently Screening and Identification of Xanthine Oxidase Inhibitory Peptides From Protein Hydrolysate of Antarctic Krill
Xue Liu, Wenya Meng, Jing Zhang, et al.
Journal of Food Biochemistry (2025) Vol. 2025, Iss. 1
Open Access
Purification and Characterization of Novel Antioxidative Peptides From Duck Liver Protein Hydrolysate as Well as Their Cytoprotection Against Oxidative Stress in HepG2 Cells
Jin Sun, Changyu Zhou, Jinxuan Cao, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 16
Transepithelial transport and cytoprotection of novel antioxidant peptides isolated from simulated gastrointestinal digestion of Xuanwei ham
Yao-yao Hu, Shan Xiao, Bo Wang, et al.
Food & Function (2023) Vol. 14, Iss. 8, pp. 3552-3563
Closed Access | Times Cited: 10
Identification and anti-oxidative potential of milk fat globule membrane (MFGM)-derived bioactive peptides released through in vitro gastrointestinal digestion
He Li, Kaifang Guan, Min Liu, et al.
Bioorganic Chemistry (2024) Vol. 145, pp. 107232-107232
Closed Access | Times Cited: 3
Anti-adhesive activity peptides against Helicobacter pylori from corn protein: Properties, identification, structural characterization and molecular docking in vitro and in silico
Guanlong Li, Xiaolan Liu, QuanXin Wang, et al.
Food Bioscience (2024) Vol. 59, pp. 104267-104267
Closed Access | Times Cited: 3
Preparation and identification of novel antioxidant peptides from collagen hydrolysate of sheep hoof assisted by ultrasound
Qi Yan, N. N. Li, Yuhan Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 281, pp. 136415-136415
Closed Access | Times Cited: 3
Two-Step Enzymolysis of Antarctic Krill for Simultaneous Preparation of Value-Added Oil and Enzymolysate
Xin‐Nan Teng, Shuchang Wang, Liaqat Zeb, et al.
Marine Drugs (2023) Vol. 21, Iss. 1, pp. 47-47
Open Access | Times Cited: 8
Novel antioxidant peptide from broken rice resist H2O2-induced premature senescence in 2BS cells via PI3K/Akt and JNK/Bax signaling pathway
Likun Ren, Yang Yang, Jing Fan, et al.
Food Bioscience (2023) Vol. 52, pp. 102376-102376
Closed Access | Times Cited: 7
Novel antioxidant peptides from sheep plasma protein hydrolysates: Purification, identification and cytoprotective effects against H2O2‐induced oxidative stress
Jingyun Wang, Ma Zehao, Hongyan Yu, et al.
Journal of Food Science (2024) Vol. 89, Iss. 4, pp. 1944-1959
Closed Access | Times Cited: 2
Quality Analysis and Shelf-Life Prediction of Antarctic Krill (Euphausia superba) Sauce Based on Kinetic Model and Back Propagation Neural Network Model
Hai Chi, Yuanxing Zhang, Lukai Zhao, et al.
Journal of Food Processing and Preservation (2024) Vol. 2024, pp. 1-12
Open Access | Times Cited: 2
Dual function antioxidant and anti-inflammatory fish maw peptides: Isolation and structure-activity analysis via tandem molecular docking and quantum chemical calculation
Elliot Mubango, Zixin Fu, Peipei Dou, et al.
Food Chemistry (2024) Vol. 465, pp. 141970-141970
Closed Access | Times Cited: 2
A review on anti-inflammatory and antioxidant peptides derived from marine organisms: Mechanism of action and therapeutic applications
Kannan Thilothamai Jegani, Akshad Balde, Rasool Abdul Nazeer
Food Bioscience (2024), pp. 105745-105745
Closed Access | Times Cited: 2
Dielectric properties of the Maillard reaction solution formed between enzymatic hydrolysate of Antarctic krill and glucose under microwave heating
Yongyang Xu, Ping Xiang, Weiqiang Qiu, et al.
LWT (2022) Vol. 161, pp. 113355-113355
Open Access | Times Cited: 11
Lactoferrin Can Attenuate SARS-CoV-2: An Analysis of Evidential Relations
Furqan Shafqat, Shafeeq Ur Rehman, Kamal Niaz
Biomedical Research and Therapy (2022) Vol. 9, Iss. 2, pp. 4901-4919
Open Access | Times Cited: 9

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