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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:

Production and characterization of bioactive peptides from rice beans using Bacillus subtilis
Srichandan Padhi, Rounak Chourasia, Megha Kumari, et al.
Bioresource Technology (2022) Vol. 351, pp. 126932-126932
Closed Access | Times Cited: 35

Showing 1-25 of 35 citing articles:

Bioactive peptides derived from fermented foods: Preparation and biological activities
Qingyan Guo, Pengfei Chen, Xianggui Chen
Journal of Functional Foods (2023) Vol. 101, pp. 105422-105422
Open Access | Times Cited: 49
A comparative study of fermented buffalo and camel milk with anti-inflammatory, ACE-inhibitory and anti-diabetic properties and release of bio active peptides with molecular interactions: In vitro, in silico and molecular study
Ruchita Khakhariya, Amar Sakure, Ruchika Maurya, et al.
Food Bioscience (2023) Vol. 52, pp. 102373-102373
Closed Access | Times Cited: 35
Strengths and limitations of in silico tools to assess physicochemical properties, bioactivity, and bioavailability of food-derived peptides
Fernando Rivero‐Pino, María C. Millán-Linares, Sergio Montserrat‐de la Paz
Trends in Food Science & Technology (2023) Vol. 138, pp. 433-440
Closed Access | Times Cited: 28
Production and characterization of bioactive peptides in fermented soybean meal produced using proteolytic Bacillus species isolated from kinema
Reena Kumari, Nitish Sharma, Sangita Sharma, et al.
Food Chemistry (2023) Vol. 421, pp. 136130-136130
Closed Access | Times Cited: 27
Recent trends in fermented plant-based analogues and products, bioactive peptides, and novel technologies-assisted fermentation
Muhammad Salman Farid, Rameesha Anjum, Yiping Yang, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104529-104529
Closed Access | Times Cited: 13
Probiotic‐fermented edible herbs as functional foods: A review of current status, challenges, and strategies
Rui Cui, Cong Zhang, Zhen‐Hui Pan, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 2
Closed Access | Times Cited: 11
Whey valorization by microbial and enzymatic bioprocesses for the production of nutraceuticals and value-added products
Rounak Chourasia, Loreni Chiring Phukon, Md Minhajul Abedin, et al.
Bioresource Technology Reports (2022) Vol. 19, pp. 101144-101144
Closed Access | Times Cited: 29
Identification and molecular mechanism of novel ACE inhibitory peptides from broccoli protein
Yao Li, Daodong Pan, Wenbing Zhang, et al.
Food Bioscience (2024) Vol. 61, pp. 104678-104678
Closed Access | Times Cited: 7
Lentils protein isolate as a fermenting substrate for the production of bioactive peptides by lactic acid bacteria and neglected yeast species
Stefano Tonini, Ali Zein Alabiden Tlais, Bruno Galli, et al.
Microbial Biotechnology (2024) Vol. 17, Iss. 1
Open Access | Times Cited: 6
Plant Protein-Derived Active Peptides: A Comprehensive Review
Feng Zhu, Jiarui Cao, Yiting Song, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 51, pp. 20479-20499
Closed Access | Times Cited: 15
Identification and virtual screening of novel anti-inflammatory peptides from broccoli fermented by Lactobacillus strains
Yao Li, Xinchang Gao, Daodong Pan, et al.
Frontiers in Nutrition (2023) Vol. 9
Open Access | Times Cited: 13
Recent advances of hepatoprotective peptides: Production, structure, mechanisms, and interactions with intestinal microbiota
Hao Zhong, Yuanyuan Jin, Abdullah, et al.
Food Bioscience (2024) Vol. 58, pp. 103744-103744
Closed Access | Times Cited: 5
Peptidomics-based identification of antihypertensive and antidiabetic peptides from sheep milk fermented using Limosilactobacillus fermentum KGL4 MTCC 25515 with anti-inflammatory activity: in silico, in vitro, and molecular docking studies
Rinkal Pipaliya, Bethsheba Basaiawmoit, Amar Sakure, et al.
Frontiers in Chemistry (2024) Vol. 12
Open Access | Times Cited: 5
Identification of novel antioxidant peptides from cottonseed meal co-fermented with Lactobacillus mucosae LLK-XR1 and acid proteases: In silico screening, molecular simulation, and in vitro functional analysis
Liangkang Lv, Qingqing Lv, Yang Yang, et al.
Food Chemistry (2025), pp. 144285-144285
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
Effect of fermentation on structural properties and antioxidant activity of wheat gluten by Bacillus subtilis
Penghui Zhao, Yinchen Hou, Zhen Wang, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 12
Integrating synthetic polypeptides with innovative material forming techniques for advanced biomedical applications
Dandan Kang, Yu Zhang, Deng‐Guang Yu, et al.
Journal of Nanobiotechnology (2025) Vol. 23, Iss. 1
Open Access
Unlocking novel biopeptides hidden in Camellia seed cake fermented by Bacillus subtilis through in silico and cellular model approaches
Lingyun Yao, Qing Huang, Huatian Wang, et al.
Food Chemistry (2025) Vol. 476, pp. 143342-143342
Closed Access
Microbial hydrolysis of Camellia seed cake with Bacillus subtilis: Fermentation process optimization and bioactivity assessment of the hydrolysates
Lingyun Yao, Qing Huang, Huatian Wang, et al.
Biocatalysis and Agricultural Biotechnology (2025), pp. 103579-103579
Closed Access
Antidiabetic, angiotensin‐converting enzyme inhibitory and anti‐inflammatory activities of fermented camel milk and characterisation of novel bioactive peptides from lactic‐fermented camel milk with molecular interaction study
Pratik A. Shukla, Amar Sakure, Ruchika Maurya, et al.
International Journal of Dairy Technology (2022) Vol. 76, Iss. 1, pp. 149-167
Closed Access | Times Cited: 18
Evaluating the effect of lactic acid bacteria fermentation on quality, aroma, and metabolites of chickpea milk
Panling Zhang, Fengxian Tang, Wenchao Cai, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 16
Distribution, Typical Structure and Self-Assembly Properties of Collagen from Fish Skin and Bone
Xuening Zhang, Jie Wang, Qian Zhang, et al.
Molecules (2023) Vol. 28, Iss. 18, pp. 6529-6529
Open Access | Times Cited: 9
Solid-State Fermented Plant Foods as New Protein Sources
Tessa S. Canoy, Emma Schack Wiedenbein, Wender L.P. Bredie, et al.
Annual Review of Food Science and Technology (2023) Vol. 15, Iss. 1, pp. 189-210
Open Access | Times Cited: 9
Emerging production techniques and potential health promoting properties of plant and animal protein-derived bioactive peptides
Cherise Elisha, Prashant Bhagwat, Santhosh Pillai
Critical Reviews in Food Science and Nutrition (2024), pp. 1-30
Open Access | Times Cited: 2
Peptide candidates for the development of therapeutics and vaccines against β-coronavirus infection
Rounak Chourasia, Srichandan Padhi, Loreni Chiring Phukon, et al.
Bioengineered (2022) Vol. 13, Iss. 4, pp. 9435-9454
Open Access | Times Cited: 9
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