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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:

Preparation process optimization, structural characterization and in vitro digestion stability analysis of Antarctic krill (Euphausia superba) peptides-zinc chelate
Runan Sun, Xiaofang Liu, Yuan Yu, et al.
Food Chemistry (2020) Vol. 340, pp. 128056-128056
Closed Access | Times Cited: 99

Showing 1-25 of 99 citing articles:

Identification of high iron–chelating peptides with unusual antioxidant effect from sea cucumbers and the possible binding mode
Chaozhong Fan, Xiaofan Ge, Junyu Hao, et al.
Food Chemistry (2022) Vol. 399, pp. 133912-133912
Closed Access | Times Cited: 40
Identification of a Novel Walnut Iron Chelating Peptide with Potential High Antioxidant Activity and Analysis of Its Possible Binding Sites
Chaozhong Fan, Xintong Wang, Xiwang Song, et al.
Foods (2023) Vol. 12, Iss. 1, pp. 226-226
Open Access | Times Cited: 28
Novel insights into whey protein peptide-iron chelating agents: Structural characterization, in vitro stability and functional properties
Yumei Wu, Ying Wang, Zezhen Ma, et al.
Food Bioscience (2024) Vol. 60, pp. 104317-104317
Closed Access | Times Cited: 12
Novel microbial fermentation for the preparation of iron-chelating scallop skirts peptides-its profile, identification, and possible binding mode
Xu Yan, Ying Yue, Bingrui Guo, et al.
Food Chemistry (2024) Vol. 451, pp. 139493-139493
Closed Access | Times Cited: 9
Recent advances in the use of antarctic krill (Euphausia superba) as a sustainable source of high-quality protein: A comprehensive review
S.-K. Tang, Jing Jing Wang, LI Yu-feng, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104684-104684
Closed Access | Times Cited: 9
Extraction, characterization, and molecular docking study of umami peptides from Antarctic krill
Wei Tang, Yu‐Qi Feng, Jing Tian, et al.
Food Bioscience (2024) Vol. 61, pp. 104836-104836
Closed Access | Times Cited: 8
A dual absorption pathway of novel oyster-derived peptide-zinc complex enhances zinc bioavailability and restores mitochondrial function
Ximing J. Yang, Siyi Wang, Hanxiong Liu, et al.
Journal of Advanced Research (2025)
Open Access | Times Cited: 1
Purification, Identification, Activity Evaluation, and Stability of Antioxidant Peptides from Alcalase Hydrolysate of Antarctic Krill (Euphausia superba) Proteins
Shuang-Yi Zhang, Guoxu Zhao, Shi-Kun Suo, et al.
Marine Drugs (2021) Vol. 19, Iss. 6, pp. 347-347
Open Access | Times Cited: 55
Preparation of corn ACE inhibitory peptide-ferrous chelate by dual-frequency ultrasound and its structure and stability analyses
Wenjuan Qu, Yiting Feng, Ting Xiong, et al.
Ultrasonics Sonochemistry (2022) Vol. 83, pp. 105937-105937
Open Access | Times Cited: 37
Process Optimization, Structural Characterization, and Calcium Release Rate Evaluation of Mung Bean Peptides-Calcium Chelate
Wenliang Zhai, Dong Lin, Ruoshuang Mo, et al.
Foods (2023) Vol. 12, Iss. 5, pp. 1058-1058
Open Access | Times Cited: 21
Trash to Treasure: An Up-to-Date Understanding of the Valorization of Seafood By-Products, Targeting the Major Bioactive Compounds
Vikash Chandra Roy, Md. Rakibul Islam, Sultana Sadia, et al.
Marine Drugs (2023) Vol. 21, Iss. 9, pp. 485-485
Open Access | Times Cited: 20
Identification and molecular mechanism of action of antibacterial peptides from Flavourzyme-hydrolyzed yak casein against Staphylococcus aureus
Xilu Zhang, Jing Yang, Huayi Suo, et al.
Journal of Dairy Science (2023) Vol. 106, Iss. 6, pp. 3779-3790
Open Access | Times Cited: 18
Effects of enzyme treatment on the antihypertensive activity and protein structure of black sesame seed (Sesamum indicum L.) after fermentation pretreatment
Tonghao Du, Jinqing Huang, Shijin Xiong, et al.
Food Chemistry (2023) Vol. 428, pp. 136781-136781
Closed Access | Times Cited: 17
Extraction, identification, and molecular mechanisms of α-glucosidase inhibitory peptides from defatted Antarctic krill (Euphausia superba) powder hydrolysates
Kewei Zheng, Yuanyuan Wu, Qingfei Dai, et al.
International Journal of Biological Macromolecules (2024) Vol. 266, pp. 131126-131126
Closed Access | Times Cited: 7
Structural, antioxidant activity, and stability studies of jellyfish collagen peptide–calcium chelates
Jiajia Gao, Chong Ning, Mingxia Wang, et al.
Food Chemistry X (2024) Vol. 23, pp. 101706-101706
Closed Access | Times Cited: 7
The structural characteristics of Crassostrea gigas peptide-zinc complexes and the bioactive mechanism of their enhanced zinc absorption
Siyi Wang, Ximing J. Yang, Shuzhen Cheng, et al.
Food Bioscience (2024) Vol. 58, pp. 103722-103722
Closed Access | Times Cited: 6
Antioxidant activity analysis of collagen peptide-magnesium chelate
Chao Zhang, Bowei Du, Zihao Song, et al.
Polymer Testing (2022) Vol. 117, pp. 107822-107822
Open Access | Times Cited: 27
ACE inhibitory peptides from enzymatic hydrolysate of fermented black sesame seed: Random forest-based optimization, screening, and molecular docking analysis
Tonghao Du, Yazhou Xu, Xiaoyan Xu, et al.
Food Chemistry (2023) Vol. 437, pp. 137921-137921
Closed Access | Times Cited: 15
ACE-Inhibitory Peptides Identified from Quinoa Bran Glutelin-2 Hydrolysates: In Silico Screening and Characterization, Inhibition Mechanisms of ACE, Coordination with Zinc Ions, and Stability
Junru Li, Xinyu Huo, Yajun Zheng, et al.
Plant Foods for Human Nutrition (2023) Vol. 78, Iss. 2, pp. 419-425
Closed Access | Times Cited: 14
Novel strategy to improve the bioactivity and anti-hydrolysis ability of oat peptides via zinc ion-induced assembling
Junping Zhang, Yingxue Tang, Saiping Zhou, et al.
Food Chemistry (2023) Vol. 416, pp. 135468-135468
Closed Access | Times Cited: 13
Effects of Germination on the Structure, Functional Properties, and In Vitro Digestibility of a Black Bean (Glycine max (L.) Merr.) Protein Isolate
Xinhui Wang, Zhen-Jia Tai, Xuejian Song, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 488-488
Open Access | Times Cited: 5
The novel angiotensin-I-converting enzyme inhibitory peptides from Scomber japonicus muscle protein hydrolysates: QSAR-based screening, molecular docking, kinetic and stability studies
Baobei Wang, Hui Zhang, Yuxi Wen, et al.
Food Chemistry (2024) Vol. 447, pp. 138873-138873
Closed Access | Times Cited: 5
Structural and physicochemical characteristics, stability, toxicity and antioxidant activity of peptide-zinc chelate from coconut cake globulin hydrolysates
Yajun Zheng, Min Guo, Chaoxia Cheng, et al.
LWT (2022) Vol. 173, pp. 114367-114367
Open Access | Times Cited: 19
Elucidating the structure of melanoidins derived from biscuits: A preliminary study
Mariela Patrignani, Lucía del Sol González Forte, José Ángel Rufián‐Henares, et al.
Food Chemistry (2023) Vol. 419, pp. 136082-136082
Closed Access | Times Cited: 11
Peptide composition analysis, structural characterization, and prediction of iron binding modes of small molecular weight peptides from mung bean
Xiangjun Ding, Haili Li, Mengdan Xu, et al.
Food Research International (2023) Vol. 175, pp. 113735-113735
Closed Access | Times Cited: 11
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