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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:

In vitro digestibility of dietary proteins and in vitro DIAAS analytical workflow based on the INFOGEST static protocol and its validation with in vivo data
Raquel Sousa, Isidra Recio, Dominique Heimo, et al.
Food Chemistry (2022) Vol. 404, pp. 134720-134720
Open Access | Times Cited: 79

Showing 1-25 of 79 citing articles:

Meeting the global protein supply requirements of a growing and ageing population
Kieran Smith, Anthony Watson, Marta Lonnie, et al.
European Journal of Nutrition (2024) Vol. 63, Iss. 5, pp. 1425-1433
Open Access | Times Cited: 19
Coupling in vitro food digestion with in vitro epithelial absorption; recommendations for biocompatibility
Alina Kondrashina, Elena Arranz, Antonio Cilla, et al.
Critical Reviews in Food Science and Nutrition (2023), pp. 1-19
Open Access | Times Cited: 29
An Updated Review of Soy-Derived Beverages: Nutrition, Processing, and Bioactivity
Raquel Olías, Cristina Delgado‐Andrade, María Padial, et al.
Foods (2023) Vol. 12, Iss. 14, pp. 2665-2665
Open Access | Times Cited: 25
Comparison of in vitro digestibility and DIAAR between vegan and meat burgers before and after grilling
Raquel Sousa, Reto Portmann, Isidra Recio, et al.
Food Research International (2023) Vol. 166, pp. 112569-112569
Open Access | Times Cited: 22
In vitro DIAAS of Swiss soybean cultivars using the INFOGEST model: Increase in protein quality from soybean to soymilk and tofu
Laila Hammer, Diego Moretti, Claude‐Alain Bétrix, et al.
Food Research International (2024) Vol. 178, pp. 113947-113947
Open Access | Times Cited: 10
Assessing the digestibility and estimated bioavailability/ bioaccessibility of plant-based proteins and minerals from soy, pea, and faba bean ingredients
Jaqueline Auer, Marie Alminger, Marina Marinea, et al.
LWT (2024) Vol. 197, pp. 115893-115893
Open Access | Times Cited: 10
Improved in vitro gastrointestinal digestion protocol mimicking brush border digestion for the determination of the Digestible Indispensable Amino Acid Score (DIAAS) of different food matrices
Delphine Martineau-Côté, Allaoua Achouri, Mélanie Pitre, et al.
Food Research International (2024) Vol. 178, pp. 113932-113932
Closed Access | Times Cited: 8
Protein digestibility and ACE inhibitory activity of fermented flours in older adults and standard gastrointestinal simulation
Janaina Sánchez-García, Sara Muñoz‐Pina, Jorge García‐Hernández, et al.
Food Research International (2024) Vol. 180, pp. 114080-114080
Closed Access | Times Cited: 8
Effects of moderate dielectric barrier discharge (DBD) plasma treatment on the structure, antigenicity, and digestibility of casein
Yongniu Zhang, Shuangfei Wang, Debao Niu, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 109973-109973
Closed Access | Times Cited: 8
Digestible indispensable amino acid score (DIAAS): 10 years on
Paul J. Moughan, Wen Xin Janice Lim
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 8
Hafr Al Batin Phoenix dactylifera L. Leaves Extract as Efficient Catalyst for Green Synthesis of New Silver Nanoparticles with Broad Spectrum Antimicrobial Activity: Characterization and Evaluation Compared to Fungi
Abeer A. Abd El Aty
Arabian Journal for Science and Engineering (2025)
Closed Access | Times Cited: 1
Digestion-resistant whey peptides promote antioxidant effect on Caco-2 cells
Juliana Santos de Espindola, Milena Ferreira Taccóla, Vera Sônia Nunes da Silva, et al.
Food Research International (2023) Vol. 173, pp. 113291-113291
Closed Access | Times Cited: 19
Mealworm larvae (Tenebrio molitor) and crickets (Acheta domesticus) show high total protein in vitro digestibility and can provide good-to-excellent protein quality as determined by in vitro DIAAS
Laila Hammer, Diego Moretti, Lychou Abbühl-Eng, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 18
A novel approach for the protein determination in food-relevant microalgae
Corina Sägesser, Johanna M. Kallfelz, Samy Boulos, et al.
Bioresource Technology (2023) Vol. 390, pp. 129849-129849
Open Access | Times Cited: 18
Investigation of the nutritional quality of raw and processed Canadian faba bean (Vicia faba L.) flours in comparison to pea and soy using a human in vitro gastrointestinal digestion model
Delphine Martineau-Côté, Allaoua Achouri, Mélanie Pitre, et al.
Food Research International (2023) Vol. 173, pp. 113264-113264
Closed Access | Times Cited: 17
In vitro digestibility of proteins from red seaweeds: Impact of cell wall structure and processing methods
Vera Cebrián-Lloret, Antonio Martínez‐Abad, Isidra Recio, et al.
Food Research International (2024) Vol. 178, pp. 113990-113990
Open Access | Times Cited: 7
Current advances for in vitro protein digestibility
Guillermo Santos‐Sánchez, Beatriz Miralles, André Brodkorb, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 6
Nutritional Evaluation of Milk-, Plant-, and Insect-Based Protein Materials by Protein Digestibility Using the INFOGEST Digestion Method
Yosuke Komatsu, Muneya Tsuda, Yasuaki Wada, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 5, pp. 2503-2513
Closed Access | Times Cited: 14
Bioaccessibility and Digestibility of Proteins in Plant-Based Drinks and Cow’s Milk: Antioxidant Potential of the Bioaccessible Fraction
Narigul Khamzaeva, Christina Kunz, Alexandra Schamann, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 4, pp. 2300-2308
Closed Access | Times Cited: 5
In vitro digestibility and angiotensin converting enzyme (ACE) inhibitory activity of solid-state fermented fava beans (Vicia faba L.)
Sara Muñoz‐Pina, Kateryna Khvostenko, Jorge García‐Hernández, et al.
Food Chemistry (2024) Vol. 455, pp. 139867-139867
Closed Access | Times Cited: 5
Understanding the structural differences in chickpea globulins and their relationship with in vitro protein digestibility
Ingrid Contardo, Sarah Gutiérrez, John Hurtado-Murillo, et al.
Food Research International (2025) Vol. 202, pp. 115702-115702
Closed Access
In vitro digestibility of bioprocessed Brewer’s spent yeast: Demonstrating protein quality and gut microbiome modulation potential
Alice Jaeger, Laura Nyhan, Aylin W. Sahin, et al.
Food Research International (2025) Vol. 202, pp. 115732-115732
Closed Access
Structural dynamics of camel milk proteins during digestion: Insights from 2D homo correlation and 2D hetero-correlation spectroscopy
Issoufou Katambe Mohamed, Yufei Hua, Xiangzhen Kong, et al.
Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy (2025) Vol. 331, pp. 125790-125790
Closed Access
Oat protein in vitro digestion is not influenced by pectin in dispersion or gel systems
Marina Marinea, Patricia López-Sánchez, Diana Ortiz, et al.
Food Hydrocolloids (2025), pp. 111108-111108
Open Access
Relevance of Protein–Polysaccharide Interactions on Nutritional Quality and Gastrointestinal Digestion of Protein-Based Foods
Cynthia Fontes‐Candia, Laura Díaz-Piñero, Laura María Vega-Gómez, et al.
Journal of Agricultural and Food Chemistry (2025) Vol. 73, Iss. 9, pp. 4998-5004
Closed Access
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