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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:

Development of lentil peptides with potent antioxidant, antihypertensive, and antidiabetic activities along with umami taste
Amir Rezvankhah, Mohammad Saeid Yarmand, Babak Ghanbarzadeh, et al.
Food Science & Nutrition (2023) Vol. 11, Iss. 6, pp. 2974-2989
Open Access | Times Cited: 20

Showing 20 citing articles:

A systematic review on marine umami peptides: Biological sources, preparation methods, structure-umami relationship, mechanism of action and biological activities
Yumei Wang, Zhe Zhang, Sheng Yan, et al.
Food Bioscience (2024) Vol. 57, pp. 103637-103637
Closed Access | Times Cited: 36
Health-promoting benefits of lentils: Anti-inflammatory and anti-microbial effects
R. Todd Alexander, Abdullah Khaja, Nicholas Debiec, et al.
Current Research in Physiology (2024) Vol. 7, pp. 100124-100124
Open Access | Times Cited: 6
Conjugation of gum Arabic and lentil protein hydrolysates through Maillard reaction: Antioxidant activity, volatile compounds, functional and sensory properties
Amir Rezvankhah, Babak Ghanbarzadeh, Homaira Mirzaee, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 4, pp. 2855-2873
Open Access | Times Cited: 5
Characterization and functional properties of umami peptides from douchi: Taste mechanism and antioxidant activity
Shiyu Zhang, Feng Chen, Jianfei Li, et al.
Food Bioscience (2024) Vol. 60, pp. 104303-104303
Closed Access | Times Cited: 5
Legume-derived bioactive peptides: role in cardiovascular disease prevention and control
David Fonseca Hernandez, Luis Mojica, Elvira González de Mejı́a
Current Opinion in Food Science (2024) Vol. 56, pp. 101132-101132
Closed Access | Times Cited: 4
Sequential Enzymatic Hydrolysis and Ultrasound Pretreatment of Pork Liver for the Generation of Bioactive and Taste-Related Hydrolyzates
Manuel Ignacio López-Martínez, Fidel Toldrá, Leticia Mora
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 28, pp. 15693-15703
Open Access | Times Cited: 2
Structural, techno‐functional and nutraceutical properties of lentil proteins – a concise review
Khetan Shevkani, Paras Sharma, Balwinder Singh, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 10, pp. 6875-6884
Closed Access | Times Cited: 1
Current Food Processing Methods for Obtaining Umami Peptides from Protein-Rich Foods: A Review
Jingxian An, Filicia Wicaksana, Meng Wai Woo, et al.
Trends in Food Science & Technology (2024) Vol. 153, pp. 104704-104704
Closed Access | Times Cited: 1
Improved Antioxidant, Antihypertensive, and Antidiabetic Activities and Tailored Emulsion Stability and Foaming Properties of Mixture of Corn Gluten and Soy Protein Hydrolysates Via Enzymatic Processing and Fractionation
Homaira Mirzaee, Hassan Ahmadi Gavlighi, Mehdi Nikoo, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 11, pp. 9749-9763
Open Access | Times Cited: 1
Optimization and evaluation of epigallocatechin gallate encapsulated in lipid nanoparticles covered by maize zein and fucoidan polysaccharide
Negin Najafi Rashed, Leila Nateghi, Seyed Abdolmajid Mousavi
Journal of Food Measurement & Characterization (2023) Vol. 18, Iss. 1, pp. 272-286
Closed Access | Times Cited: 3
Pharmacological Potential of Bioactive Peptides for the Treatment of Diseases Associated with Alzheimer's and Brain Disorders
Jeetendra Kumar Gupta, Kuldeep Singh
Current Molecular Medicine (2023) Vol. 24, Iss. 8, pp. 962-979
Closed Access | Times Cited: 2
Peptide Inhibitors of Angiotensin-I Converting Enzyme (ACE) Bioavailability in Legumes Subjected to Hydrothermal Treatment
Luis Ojeda, Nirza Noguera Machado, José Francisco López, et al.
Indonesian Food and Nutrition Progress (2024) Vol. 21, Iss. 1, pp. 22-22
Open Access
Comparative analysis of different pretreatments and hydrolysis conditions for the generation of taste-related substances in pork liver hydrolyzates
Manuel Ignacio López-Martínez, Fidel Toldrá, Leticia Mora
Food Chemistry (2024) Vol. 467, pp. 142178-142178
Open Access
Effects of Different Proteases on Degree of Hydrolysis and Antioxidant Activity of Mung Bean Hydrolysates
Sabaitip Phimsen, Benjamas Cheirsilp, Aem Nuylert
Proceedings of International Exchange and Innovation Conference on Engineering & Sciences (IEICES) (2024) Vol. 10, pp. 653-658
Closed Access
Exploration of Bioactive Umami Peptides from Wheat Gluten: Umami Mechanism, Antioxidant Activity, and Potential Disease Target Sites
Haowen Chen, Huiyan Zhao, Cuiling Li, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3805-3805
Open Access
Food-derived umami peptides: bioactive ingredients for enhancing flavor
Yi Wu, Yuyao Shi, Zehui Qiu, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-17
Closed Access
Modified gluten by extrusion can significantly improve the amounts of flavor compounds during the fermentation of umami condiment
Lihao Wang, Wen-Hui Qu, Hui Jiang, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103907-103907
Closed Access
A Review of the Role of Bioactive Components in Legumes in the Prevention and Treatment of Cardiovascular Diseases
M. Chen, You Li, Xinqi Liu
Food & Function (2024)
Closed Access
Functional properties of the bioactive peptides derived from Sargassum angustifolium algae
Sara Jafarirad, Leila Nateghi, Masoumeh Moslemi, et al.
Journal of Food Measurement & Characterization (2023) Vol. 17, Iss. 6, pp. 6588-6599
Closed Access | Times Cited: 1
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