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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:

Enzymes in food bioprocessing — novel food enzymes, applications, and related techniques
Yi Zhang, Shudong He, Benjamin K. Simpson
Current Opinion in Food Science (2018) Vol. 19, pp. 30-35
Closed Access | Times Cited: 122

Showing 1-25 of 122 citing articles:

Agro-industrial wastes as potential carriers for enzyme immobilization: A review
Anna Maria Girelli, Maria Luisa Astolfi, Francesca Romana Scuto
Chemosphere (2019) Vol. 244, pp. 125368-125368
Closed Access | Times Cited: 171
Activities and conformation changes of food enzymes induced by cold plasma: A review
Yongxu Han, Jun‐Hu Cheng, Da‐Wen Sun
Critical Reviews in Food Science and Nutrition (2019) Vol. 59, Iss. 5, pp. 794-811
Closed Access | Times Cited: 156
Critical reviews and recent advances of novel non-thermal processing techniques on the modification of food allergens
Xin Dong, Jin Wang, Vijaya Raghavan
Critical Reviews in Food Science and Nutrition (2020) Vol. 61, Iss. 2, pp. 196-210
Closed Access | Times Cited: 141
Physical and Chemical Methods for Reduction in Aflatoxin Content of Feed and Food
Péter Sípos, Ferenc Peles, Dóra Lili Brassó, et al.
Toxins (2021) Vol. 13, Iss. 3, pp. 204-204
Open Access | Times Cited: 113
The contribution of fungi to the global economy
Allen Grace T. Niego, Christopher Lambert, Peter E. Mortimer, et al.
Fungal Diversity (2023) Vol. 121, Iss. 1, pp. 95-137
Open Access | Times Cited: 95
Prevention of Enzymatic Browning by Natural Extracts and Genome-Editing: A Review on Recent Progress
Norfadilah Hamdan, Chia Hau Lee, Syie Luing Wong, et al.
Molecules (2022) Vol. 27, Iss. 3, pp. 1101-1101
Open Access | Times Cited: 75
Traditional and next-generation methods for browning control in plant tissue culture: Current insights and future directions
Nandang Permadi, Sulistya Ika Akbari, Dedat Prismantoro, et al.
Current Plant Biology (2024) Vol. 38, pp. 100339-100339
Open Access | Times Cited: 21
The “cold revolution”. Present and future applications of cold-active enzymes and ice-binding proteins
Marco Mangiagalli, Stefania Brocca, Marco Orlando, et al.
New Biotechnology (2019) Vol. 55, pp. 5-11
Open Access | Times Cited: 83
Immobilization of papain: A review
Veymar G. Tacias-Pascacio, Roberto Morellon‐Sterling, Daniel Castañeda‐Valbuena, et al.
International Journal of Biological Macromolecules (2021) Vol. 188, pp. 94-113
Open Access | Times Cited: 80
Bioactive peptides from fisheries residues: A review of use of papain in proteolysis reactions
Veymar G. Tacias-Pascacio, Daniel Castañeda‐Valbuena, Roberto Morellon‐Sterling, et al.
International Journal of Biological Macromolecules (2021) Vol. 184, pp. 415-428
Open Access | Times Cited: 78
Bioactive Compounds of Nutraceutical Value from Fishery and Aquaculture Discards
Mirko Mutalipassi, Roberta Esposito, Nadia Ruocco, et al.
Foods (2021) Vol. 10, Iss. 7, pp. 1495-1495
Open Access | Times Cited: 63
Emerging 3D Printing Strategies for Enzyme Immobilization: Materials, Methods, and Applications
Yun Shao, Zhijun Liao, Bingbing Gao, et al.
ACS Omega (2022) Vol. 7, Iss. 14, pp. 11530-11543
Open Access | Times Cited: 60
Protein hydrolysates derived from aquaculture and marine byproducts through autolytic hydrolysis
Mehdi Nikoo, Soottawat Benjakul, Hassan Ahmadi Gavlighi
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 6, pp. 4872-4899
Closed Access | Times Cited: 39
Use of enzymes in the food industry: a review
Joyce Fagundes Gomes Motta, Bárbara Catarina Bastos de Freitas, Alex Fernando de Almeida, et al.
Food Science and Technology (2023) Vol. 43
Open Access | Times Cited: 23
Nanostructured supports for multienzyme co-immobilization for biotechnological applications: Achievements, challenges and prospects
Jakub Zdarta, Agnieszka Kołodziejczak‐Radzimska, Karolina Bachosz, et al.
Advances in Colloid and Interface Science (2023) Vol. 315, pp. 102889-102889
Closed Access | Times Cited: 23
Site-directed immobilization of enzymes on nanoparticles using self-assembly systems
Haili Zhou, Yuling Fang, Jing Zhang, et al.
Bioresource Technology (2024) Vol. 397, pp. 130505-130505
Closed Access | Times Cited: 12
An Emerging Segment of Functional Legume-Based Beverages: A Review
Malik Adil Nawaz, Melvin Tan, Sofia K. Øiseth, et al.
Food Reviews International (2020) Vol. 38, Iss. 5, pp. 1064-1102
Closed Access | Times Cited: 68
Fungi as industrial producers of food ingredients
Marina Venturini Copetti
Current Opinion in Food Science (2019) Vol. 25, pp. 52-56
Closed Access | Times Cited: 66
Proteins and Co-products from Seafood Processing Discards: Their Recovery, Functional Properties and Applications
Abhilash Sasidharan, V. Venugopal
Waste and Biomass Valorization (2019) Vol. 11, Iss. 11, pp. 5647-5663
Closed Access | Times Cited: 65
Hydrolytic enzymes in the dairy industry: Applications, market and future perspectives
Didem Sutay Kocabaş, John Lyne, Z. Ustunol
Trends in Food Science & Technology (2021) Vol. 119, pp. 467-475
Open Access | Times Cited: 54
In silico prediction of peptide variants from chia (S. hispanica L.) with antimicrobial, antibiofilm, and antioxidant potential
Anaí León Madrazo, Maira Rubí Segura Campos
Computational Biology and Chemistry (2022) Vol. 98, pp. 107695-107695
Closed Access | Times Cited: 29
In situ immobilization of glucose oxidase and catalase in a hybrid interpenetrating polymer network by 3D bioprinting and its application
Xiaotong Shen, Yang Miao, Caixia Cui, et al.
Colloids and Surfaces A Physicochemical and Engineering Aspects (2019) Vol. 568, pp. 411-418
Closed Access | Times Cited: 45
Microbial Amylase: Old but still at the forefront of all major industrial enzymes
Subhadeep Mondal, Krishnendu Mondal, Suman Kumar Halder, et al.
Biocatalysis and Agricultural Biotechnology (2022) Vol. 45, pp. 102509-102509
Closed Access | Times Cited: 23
Phage‐derived proteins: Advancing food safety through biocontrol and detection of foodborne pathogens
Dahee Choi, Sangryeol Ryu, Minsuk Kong
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access
Amphiphilic food polypeptides via moderate enzymatic hydrolysis of chickpea proteins: Bioprocessing, properties, and molecular mechanism
Ishita Ghosh, Saisai Ding, Yi Zhang
Food Chemistry (2025) Vol. 478, pp. 143602-143602
Closed Access
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