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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:

Antihypertensive peptides from whey proteins fermented by lactic acid bacteria
Eric Banan‐Mwine Daliri, Byong H. Lee, Byun‐Jae Park, et al.
Food Science and Biotechnology (2018) Vol. 27, Iss. 6, pp. 1781-1789
Open Access | Times Cited: 66

Showing 1-25 of 66 citing articles:

Metabolism Characteristics of Lactic Acid Bacteria and the Expanding Applications in Food Industry
Yaqi Wang, Jiangtao Wu, Mengxin Lv, et al.
Frontiers in Bioengineering and Biotechnology (2021) Vol. 9
Open Access | Times Cited: 623
Health Benefits of Lactic Acid Bacteria (LAB) Fermentates
Harsh Mathur, Tom Beresford, Paul D. Cotter
Nutrients (2020) Vol. 12, Iss. 6, pp. 1679-1679
Open Access | Times Cited: 277
Characteristics of the Proteolytic Enzymes Produced by Lactic Acid Bacteria
Marek Kieliszek, Katarzyna Pobiega, Kamil Piwowarek, et al.
Molecules (2021) Vol. 26, Iss. 7, pp. 1858-1858
Open Access | Times Cited: 250
Bioactive peptides from food fermentation: A comprehensive review of their sources, bioactivities, applications, and future development
Kong Fei Chai, Amanda Ying Hui Voo, Wei Ning Chen
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 6, pp. 3825-3885
Open Access | Times Cited: 188
A Review on Health-Promoting, Biological, and Functional Aspects of Bioactive Peptides in Food Applications
Seyed Hadi Peighambardoust, Zohreh Karami, Mirian Pateiro, et al.
Biomolecules (2021) Vol. 11, Iss. 5, pp. 631-631
Open Access | Times Cited: 129
Eating Fermented: Health Benefits of LAB-Fermented Foods
Vincenzo Castellone, Elena Bancalari, Josep Rubert, et al.
Foods (2021) Vol. 10, Iss. 11, pp. 2639-2639
Open Access | Times Cited: 99
Potential of cheese whey bioactive proteins and peptides in the development of antimicrobial edible film composite: A review of recent trends
Isfari Dinika, Deepak Kumar Verma, Roostita Lobo Balia, et al.
Trends in Food Science & Technology (2020) Vol. 103, pp. 57-67
Closed Access | Times Cited: 86
Dairy Lactic Acid Bacteria and Their Potential Function in Dietetics: The Food–Gut-Health Axis
Duygu Ağagündüz, Birsen Yılmaz, Teslime Özge Şahin, et al.
Foods (2021) Vol. 10, Iss. 12, pp. 3099-3099
Open Access | Times Cited: 62
Health-Promoting and Therapeutic Attributes of Milk-Derived Bioactive Peptides
Mrinal Samtiya, Sweta Samtiya, Prarabdh C. Badgujar, et al.
Nutrients (2022) Vol. 14, Iss. 15, pp. 3001-3001
Open Access | Times Cited: 47
Bioactive peptides of whey: obtaining, activity, mechanism of action, and further applications
Laura Berenice Olvera-Rosales, Alma Cruz‐Guerrero, José M. García-Garibay, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 30, pp. 10351-10381
Closed Access | Times Cited: 40
Dairy Milk Protein–Derived Bioactive Peptides: Avengers Against Metabolic Syndrome
Pankaj Koirala, Merina Dahal, Sampurna Rai, et al.
Current Nutrition Reports (2023) Vol. 12, Iss. 2, pp. 308-326
Open Access | Times Cited: 23
Bovine α-lactalbumin: Source, extraction, techno-functional properties, and applications as a (nano-) delivery system for nutraceuticals
Rizwan Ahmed Bhutto, Noor ul ain Hira Bhutto, Yuting Fan, et al.
Trends in Food Science & Technology (2024) Vol. 146, pp. 104381-104381
Closed Access | Times Cited: 10
Food-Derived Opioid Peptides in Human Health: A Review
Akanksha Tyagi, Eric Banan-Mwine Daliri, Fred Kwame Ofosu, et al.
International Journal of Molecular Sciences (2020) Vol. 21, Iss. 22, pp. 8825-8825
Open Access | Times Cited: 61
Recent Findings on the Isolation, Identification and Quantification of Bioactive Peptides
Charles Obinwanne Okoye, Timothy Prince Chidike Ezeorba, Emmanuel Sunday Okeke, et al.
Applied Food Research (2022) Vol. 2, Iss. 1, pp. 100065-100065
Open Access | Times Cited: 30
Conventional and Novel Technologies in the Production of Dairy Bioactive Peptides
Mian Anjum Murtaza, Shafeeqa Irfan, Iram Hafiz, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 28
How starter cultures affect the peptidomic profile and bioactive activities of the Asiago-PDO cheese throughout ripening
Bruno Galli, Olga Nikoloudaki, Stefano Tonini, et al.
Food Research International (2023) Vol. 167, pp. 112743-112743
Open Access | Times Cited: 20
Probiotic and Antioxidant Properties of Novel Lactobacillus brevis KCCM 12203P Isolated from Kimchi and Evaluation of Immune-Stimulating Activities of Its Heat-Killed Cells in RAW 264.7 Cells
Myung Wook Song, Hye Ji Jang, Kee‐Tae Kim, et al.
Journal of Microbiology and Biotechnology (2019) Vol. 29, Iss. 12, pp. 1894-1903
Open Access | Times Cited: 45
Revisiting therapeutic and toxicological fingerprints of milk-derived bioactive peptides: An overview
Sonu K. Shivanna, Basavaprabhu Haranahalli Nataraj
Food Bioscience (2020) Vol. 38, pp. 100771-100771
Closed Access | Times Cited: 44
Use of Mass Spectrometry to Profile Peptides in Whey Protein Isolate Medium Fermented by Lactobacillus helveticus LH-2 and Lactobacillus acidophilus La-5
Eman Ali, Søren Nielsen, Salah Abd-El Aal, et al.
Frontiers in Nutrition (2019) Vol. 6
Open Access | Times Cited: 43
Milk Whey Hydrolysates as High Value-Added Natural Polymers: Functional Properties and Applications
Arely León-López, Xóchitl Alejandra Pérez-Marroquín, Ana Guadalupe Estrada-Fernández, et al.
Polymers (2022) Vol. 14, Iss. 6, pp. 1258-1258
Open Access | Times Cited: 27
Harnessing emerging technologies to obtain biopolymer from agro-waste: application into the food industry
Maricarmen Iñiguez‐Moreno, Montserrat Calderón‐Santoyo, Gabriel Ascanio, et al.
Biomass Conversion and Biorefinery (2023) Vol. 14, Iss. 23, pp. 29265-29282
Closed Access | Times Cited: 14
Potential of lactic acid bacteria to produce functional fermented whey beverage with putative health promoting attributes
Jirayu Jitpakdee, Duangporn Kantachote, Hiroshi Kanzaki, et al.
LWT (2022) Vol. 160, pp. 113269-113269
Open Access | Times Cited: 22
Advances and Trends in Food Bioactives of Microbial Origin
Mahdieh Iranmanesh, Mitesh Patel, Malvi Surti, et al.
(2025), pp. 145-177
Closed Access
Antihypertensive potential of fermented milk: the contribution of lactic acid bacteria proteolysis system and the resultant angiotensin-converting enzyme inhibitory peptide
Li Chen, Linlin Wang, Jianke Li, et al.
Food & Function (2021) Vol. 12, Iss. 22, pp. 11121-11131
Closed Access | Times Cited: 24
Impact of Spontaneous Fermentation and Inoculum with Natural Whey Starter on Peptidomic Profile and Biological Activities of Cheese Whey: A Comparative Study
Ahmed Helal, Chiara Nasuti, Laura Solà, et al.
Fermentation (2023) Vol. 9, Iss. 3, pp. 270-270
Open Access | Times Cited: 10
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