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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:

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: 20

Showing 20 citing articles:

Microbial Fermentation for Improving the Sensory, Nutritional and Functional Attributes of Legumes
D. M. J. B. Senanayake, Peter J. Torley, Jayani Chandrapala, et al.
Fermentation (2023) Vol. 9, Iss. 7, pp. 635-635
Open Access | Times Cited: 36
In Vitro Bioaccessibility of Edible Seaweed Proteins from the Chilean Coast and Proteins from the Novel Seaweed-Derived Mycoprotein
Catalina Landeta-Salgado, Javiera Munizaga, María Paz González-Troncoso, et al.
Molecules (2025) Vol. 30, Iss. 1, pp. 165-165
Open Access
Improvement of Functional and Technological Properties of Chickpea Aquafaba Through Lactic Fermentation
Rosa Colucci Cante, Federica Nigro, Giulia Lentini, et al.
Legume Science (2025) Vol. 7, Iss. 1
Open Access
From Sea to Lab: Angiotensin I-Converting Enzyme Inhibition by Marine Peptides—Mechanisms and Applications
Du-Min Jo, Fazlurrahman Khan, Seulki Park, et al.
Marine Drugs (2024) Vol. 22, Iss. 10, pp. 449-449
Open Access | Times Cited: 3
Metabolomics and in-vitro bioactivities studies of fermented Musa paradisiaca pulp: A potential alpha-amylase inhibitor
Adeleke Atunnise, Olusola Bodede, Adewale Adewuyi, et al.
Heliyon (2024) Vol. 10, Iss. 3, pp. e24659-e24659
Open Access | Times Cited: 3
Nutritional and potential health benefits of fermented food proteins
Christabel Tachie, John O. Onuh, Alberta N. A. Aryee
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 3, pp. 1223-1233
Closed Access | Times Cited: 9
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: 8
The role of fermentation with lactic acid bacteria in quality and health effects of plant‐based dairy analogues
Erenay Erem, Meral Kılıç‐Akyılmaz
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 4
Open Access | Times Cited: 2
Identification of Potential Bioactive Peptides in Sheep Milk Kefir through Peptidomic Analysis at Different Fermentation Times
Sevim Dalabasmaz, Esther Prados de la Torre, Sabrina Gensberger‐Reigl, et al.
Foods (2023) Vol. 12, Iss. 15, pp. 2974-2974
Open Access | Times Cited: 7
The way forward to produce nutraceuticals from agri-food processing residues: obstacle, solution, and possibility
Anu Radha, Vivek Ahluwalia, Amit Kumar, et al.
Journal of Food Science and Technology (2023) Vol. 61, Iss. 3, pp. 429-443
Closed Access | Times Cited: 5
Functional benefits of probiotic fermented dairy drink elaborated with sheep milk processed by ohmic heating
Celso F. Balthazar, Sinara Teixeira, Mirella Romanelli Vicente Bertolo, et al.
Food Bioscience (2024) Vol. 59, pp. 103781-103781
Closed Access | Times Cited: 1
Harvesting bioactive peptides from sustainable protein sources: Unveiling technological and functional properties through in silico analyses
Hale İnci Öztürk, Aysun Oraç
Food and Humanity (2024) Vol. 2, pp. 100294-100294
Closed Access | Times Cited: 1
Antithrombotic and ACE‐inhibitory activity of milk fermented by Lacticaseibacillus rhamnosusGG and Lactobacillus delbrueckii ssp. bulgaricus
Francisco Guzmán‐Rodríguez, Lorena Gómez‐Ruiz, Alma Cruz‐Guerrero
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 12, pp. 9417-9424
Open Access | Times Cited: 1
Research on Bitter Peptides in the Field of Bioinformatics: A Comprehensive Review
Shanghua Liu, Tianyu Shi, Junwen Yu, et al.
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 18, pp. 9844-9844
Open Access | Times Cited: 1
Anti-inflammatory effects of a naturally lacto-fermented cucumber product on RAW 264.7 macrophages in association with increased functional ingredients
Chien-Chia Kao, Jin‐Yuarn Lin
Food Chemistry X (2023) Vol. 20, pp. 101039-101039
Open Access | Times Cited: 2
Residue profiles of peptides with cholesterol esterase and pancreatic lipase inhibitory activities through virtual screening and sequence analysis
Zhuangwei Zhang, Shuoqi Jiang, Yinzhe Li, et al.
Food Chemistry (2024) Vol. 460, pp. 140708-140708
Closed Access
Mixed culture fermentation using Lactobacillus delbrueckii and novel Lactiplantibacillus plantarum strains isolated from traditional chhurpi from Sikkim Himalayan region for potential probiotic and improved functional properties
Puja Sarkar, Rounak Chourasia, Md Minhajul Abedin, et al.
Biocatalysis and Agricultural Biotechnology (2024) Vol. 60, pp. 103338-103338
Closed Access
Bioactive Peptides from Marine Organisms
Peixin Wang, Yi Zhang, Jiamiao Hu, et al.
Protein and Peptide Letters (2024) Vol. 31, Iss. 8, pp. 569-585
Closed Access
Finding and classifying a microfunctional bacterial strain in fermented sourdoughs
Chuanfeng Li, Y. Zhai, Gailing Wang
Molecular & cellular biomechanics (2024) Vol. 21, pp. 144-144
Open Access
Exploring the potential of camel milk as a functional food: Physicochemical characteristics, bioactive components, innovative therapeutic applications, and development opportunities analysis
Amro Abdelazez, Heba Abdelmotaal, Ghada Abady
Food Materials Research (2020), pp. 1-17
Open Access
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