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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:

Activity and bioavailability of food protein‐derived angiotensin‐I‐converting enzyme–inhibitory peptides
Lu Xue, Rongxin Yin, Kate Howell, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 2, pp. 1150-1187
Closed Access | Times Cited: 103

Showing 26-50 of 103 citing articles:

Biological activities of peptides obtained by pepsin hydrolysis of fishery products
Daniel Castañeda‐Valbuena, Ángel Berenguer-Murcia, Roberto Fernandéz‐Lafuente, et al.
Process Biochemistry (2022) Vol. 120, pp. 53-63
Open Access | Times Cited: 24
Preparation, Characterization and In Vitro Stability of a Novel ACE-Inhibitory Peptide from Soybean Protein
Sara Sangiorgio, Nikolina Vidović, Giovanna Boschin, et al.
Foods (2022) Vol. 11, Iss. 17, pp. 2667-2667
Open Access | Times Cited: 24
Peptide-rich extracts from spent yeast waste streams as a source of bioactive compounds for the nutraceutical market
Ana Sofia Oliveira, Joana Odila Pereira, Carlos Ferreira, et al.
Innovative Food Science & Emerging Technologies (2022) Vol. 81, pp. 103148-103148
Open Access | Times Cited: 24
Comprehensive Identification of Short and Medium-Sized Peptides from Pixian Broad Bean Paste Protein Hydrolysates Using UPLC-Q–TOF–MS and UHPLC-Q Exactive HF-X
Mingyang Li, Wenlai Fan, Yan Xu
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 27, pp. 8288-8299
Closed Access | Times Cited: 23
Bioactive peptides from fermented foods and their relevance in COVID-19 mitigation
Danish Rizwan, F.A. Masoodi, Shoib Mohmad Wani, et al.
Food Production Processing and Nutrition (2023) Vol. 5, Iss. 1
Open Access | Times Cited: 15
ACE inhibitory peptides from enzymatic hydrolysate of fermented black sesame seed: Random forest-based optimization, screening, and molecular docking analysis
Tonghao Du, Yazhou Xu, Xiaoyan Xu, et al.
Food Chemistry (2023) Vol. 437, pp. 137921-137921
Closed Access | Times Cited: 15
Comprehensive review on some food-derived bioactive peptides with anti-hypertension therapeutic potential for angiotensin-converting enzyme (ACE) inhibition
Olusegun Abayomi Olalere, Pei-Gee Yap, Chee‐Yuen Gan
Journal of Proteins and Proteomics (2023) Vol. 14, Iss. 2, pp. 129-161
Closed Access | Times Cited: 14
In vitro simulated gastrointestinal digestion stability and in vivo antihypertensive effect of the peptide KYPHVF and its network pharmacology
Renjuan Li, Yongliang Zhuang, Lin Lin, et al.
Journal of Functional Foods (2023) Vol. 107, pp. 105672-105672
Open Access | Times Cited: 13
Two Novel Angiotensin-Converting Enzyme (ACE) Inhibitory and ACE2 Upregulating Peptides from the Hydrolysate of Pumpkin (Cucurbita moschata) Seed Meal
Xin Li, Chenghai Peng, Suyao Xiao, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 19, pp. 10909-10922
Closed Access | Times Cited: 5
Flavor perception and biological activities of bitter compounds in food
Tingting Luo, Yanni He, Lanxin Jiang, et al.
Food Chemistry (2025) Vol. 477, pp. 143532-143532
Closed Access
Discovery of two novel ACE inhibitory peptides from soybeans: Stability, molecular interactions, and in vivo antihypertensive effects
Shuting Tang, Daoyou Chen, Hong Shen, et al.
International Journal of Biological Macromolecules (2025), pp. 142247-142247
Closed Access
Engineering Patatin for enhanced lipase activity and long-chain fatty acid specificity via rational design
Ting Nie, Xue Bai, Z. Liao, et al.
Food Chemistry (2025), pp. 144155-144155
Closed Access
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
Identification of a Novel ACE Inhibitory Hexapeptide from Camellia Seed Cake and Evaluation of Its Stability
Qiaonan Zhu, Jiawen Xue, Peng Wang, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 501-501
Open Access | Times Cited: 12
How do various encapsulation techniques improve the oral delivery of food protein hydrolysates?
Seid Reza Falsafi, Sneh Puniabangar, Monica Trif, et al.
Food Frontiers (2024)
Open 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
Transport and action of sesame protein-derived ACE inhibitory peptides ITAPHW and IRPNGL
Tonghao Du, Jiahui Yang, Yuan Qin, et al.
Food Chemistry (2025) Vol. 472, pp. 142965-142965
Closed Access
Heterologous expression of a recombinant ACE inhibitory peptide LYPVK and its potential antihypertensive action mechanism
Qingping Liang, Zhemin Liu, Menghao Xu, et al.
International Journal of Biological Macromolecules (2025), pp. 140274-140274
Closed Access
Enhancement of the rheological, 3D printing, and digestive properties of minced meat by Egg White Protein Isolate-curcumin nanocomplex
Hualin Dong, Peng Wang, Xinglian Xu, et al.
LWT (2025), pp. 117534-117534
Open Access
An updated review of functional properties, debittering methods, and applications of soybean functional peptides
Xinjie Hu, Qinqiu Zhang, Qing Zhang, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 27, pp. 8823-8838
Closed Access | Times Cited: 18
The current research status and strategies employed to modify food-derived bioactive peptides
Julieth Joram Majura, Wenhong Cao, Zhongqin Chen, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 17
Effect of food matrix and fermentation on angiotensin-converting enzyme inhibitory activity and β-glucan release after in vitro digestion in oat-based products
Ecem Akan, Sibel Karakaya, Merve Eda Eker Özkacar, et al.
Food Research International (2023) Vol. 165, pp. 112508-112508
Closed Access | Times Cited: 10
Chitosan‐coated nanoliposomes for the enhanced stability of walnut angiotensin‐converting enzyme (ACE) inhibitory peptide
Shinuo Cao, Jing Hao, Yuzhen Wang, et al.
Journal of Food Science (2023) Vol. 88, Iss. 5, pp. 2130-2140
Closed Access | Times Cited: 10
Antihypertensive Effect, ACE Inhibitory Activity, and Stability of Umami Peptides from Yeast Extract
Jincheng Zhang, Li Liang, Yimeng Shan, et al.
Journal of Agricultural and Food Chemistry (2023)
Closed Access | Times Cited: 9
Effects of fermentation with Lactiplantibacillus plantarum NCU116 on the antihypertensive activity and protein structure of black sesame seed
Tonghao Du, Jinqing Huang, Xiaoyan Xu, et al.
International Journal of Biological Macromolecules (2024) Vol. 262, pp. 129811-129811
Closed Access | Times Cited: 3

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