Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Recent and novel processing technologies coupled with enzymatic hydrolysis to enhance the production of antioxidant peptides from food proteins: A review
Ildephonse Habinshuti, Daniel Nsengumuremyi, Bertrand Muhoza, et al.
Food Chemistry (2023) Vol. 423, pp. 136313-136313
Closed Access | Times Cited: 44

Showing 1-25 of 44 citing articles:

Advancements in production, assessment, and food applications of salty and saltiness-enhancing peptides: A review
Yingying Hu, Iftikhar Hussain Badar, Yue Liu, et al.
Food Chemistry (2024) Vol. 453, pp. 139664-139664
Closed Access | Times Cited: 13
Valorization of fish processing by-products for protein hydrolysate recovery: Opportunities, challenges and regulatory issues
Nutan Kaushik, Eva Falch, Rasa Šližytė, et al.
Food Chemistry (2024) Vol. 459, pp. 140244-140244
Closed Access | Times Cited: 9
Physical and oxidative stability of 5 % fish oil-in-water emulsions stabilized with lesser mealworm (Alphitobius diaperinus larva) protein hydrolysates pretreated with ultrasound and pulsed electric fields
Aurélie Ballon, Lucas Sales Queiroz, Sílvia de Lamo Castellví, et al.
Food Chemistry (2025) Vol. 476, pp. 143339-143339
Closed Access | Times Cited: 1
Exploring the self-assembly journey of oat globulin fibrils: From structural evolution to modified functionality
Jinzhao Xu, Mengqi Tang, Danping Wang, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109587-109587
Closed Access | Times Cited: 16
Effect of high hydrostatic pressure treatment on food composition and applications in food industry: A review
Yuan Wang, Chunmin Ma, Yang Yang, et al.
Food Research International (2024) Vol. 195, pp. 114991-114991
Closed Access | Times Cited: 6
Reducing Pseudomonas fluorescens in milk through photodynamic inactivation using riboflavin and curcumin with 450 nm blue light-emitting diode
Bruna Barnei Saraiva, Katiele da Silva Souza Campanholi, Rayanne Regina Beltrame Machado, et al.
International Dairy Journal (2023) Vol. 148, pp. 105787-105787
Closed Access | Times Cited: 14
Characterization of ultrasound-induced soybean peptide particles (SPPs) and SPP-stabilized Pickering emulsions combined with amino acid sequence analysis
Ping Han, Zhao Mou, Zhouping Wang, et al.
Food Hydrocolloids (2025), pp. 111073-111073
Closed Access
In vitro gastrointestinal digestion simulation screening of novel ACEI peptides from broccoli: mechanism in high glucose-induced VSMCs dysfunction
Shuzhi Zhang, Jingjing Guo, Shi-Kun Suo, et al.
Frontiers in Nutrition (2025) Vol. 12
Open Access
Food-derived alcohol dehydrogenase activating peptides: production, identification, structure-activity relationship, and mechanism of action
Mengyao Li, Junjia Zhang, Lilin Cheng, et al.
Critical Reviews in Food Science and Nutrition (2025), pp. 1-14
Closed Access
Physicochemical Properties and In Vitro Antioxidant Activity Characterization of Protein Hydrolysates Obtained from Pumpkin Seeds Using Conventional and Ultrasound-Assisted Enzymatic Hydrolysis
Ana Flávia Coelho Pacheco, Flaviana Coelho Pacheco, Jeferson Silva Cunha, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 782-782
Open Access
Therapeutic Potential of Plant‐Derived Peptides for Preventing or Treating Hypertension and Diabetes
Debojit Baidya Choudhury, Tariq Abdullah Mir, Khalid Gul, et al.
Journal of Food Process Engineering (2025) Vol. 48, Iss. 4
Closed Access
Biological Properties of Red Macroalgal Protein Hydrolysates and Their Uses as Biopreservatives
Jihen Dhaouafi, Montassar Romdhani, Ahlam Outman, et al.
Journal of Food Processing and Preservation (2025) Vol. 2025, Iss. 1
Open Access
Exploring food-derived bioactive peptides: efficacy, mechanisms, and clinical implications in ferroptosis regulation
Chenzhe Gao, Long Zhang, Jiahui Ma, et al.
Trends in Food Science & Technology (2025), pp. 105014-105014
Closed Access
Effect of hydrolysis degree with Alcalase on antioxidant and antigenic properties of whey and colostrum protein hydrolysates
Tatsiana Halavach, В. П. Курченко, Е. И. Тарун, et al.
Journal of Agriculture and Food Research (2024) Vol. 15, pp. 100975-100975
Open Access | Times Cited: 4
Bio-2,3-butanediol production from banana waste: Preliminary techno-economic evaluation of processing strategies
Marina Fernández‐Delgado, Mercedes Rodríguez-Sarmiento, Jesús David Coral Medina, et al.
Biomass and Bioenergy (2024) Vol. 184, pp. 107218-107218
Open Access | Times Cited: 4
Feature fusion-based food protein subcellular prediction for drug composition
Haewon Byeon, Mohammad Shabaz, Janjhyam Venkata Naga Ramesh, et al.
Food Chemistry (2024) Vol. 454, pp. 139747-139747
Closed Access | Times Cited: 4
Bovine liver hydrolysates based on six proteases: physicochemical properties, emulsification characteristics, antioxidant capacity assessment, and peptide identification.
Yufeng Duan, Dan Deng, Xue Yang, et al.
LWT (2024) Vol. 208, pp. 116718-116718
Open Access | Times Cited: 4
Impact of ultrasonic pretreatment on pumpkin seed protein: Effect on protease activities, protein structure, hydrolysis kinetics and functional properties
Ana Flávia Coelho Pacheco, Flaviana Coelho Pacheco, Gabriela Aparecida Nalon, et al.
Food Research International (2024) Vol. 201, pp. 115538-115538
Closed Access | Times Cited: 4
Antioxidant and Anti-Inflammatory Activities of Cutlassfish Head Peptone in RAW 264.7 Macrophages
Sujin Lee, Ju-Hye Im, Svini Dileepa Marasinghe, et al.
Antioxidants (2025) Vol. 14, Iss. 3, pp. 286-286
Open Access
pH‐shifted synergistic ultrasound‐modified extraction of Hericium erinaceus protein
Pin Gong, Hui Long, Yue Shan, et al.
Journal of Food Science (2025) Vol. 90, Iss. 4
Closed Access
Preparation of housefly (Musca domestica) larvae protein hydrolysates: Influence of dual-sweeping-frequency ultrasound-assisted enzymatic hydrolysis on yield, antioxidative activity, functional and structural attributes
Fan Yang, Wen Chen, Mokhtar Dabbour, et al.
Food Chemistry (2023) Vol. 440, pp. 138253-138253
Closed Access | Times Cited: 10
Antioxidant amyloid fibril derived from rice protein hydrolysate as stabilizer towards preparing high-stable emulsion
Xin Qi, Xinyu Lv, Wentao Pan, et al.
Food Chemistry (2024) Vol. 460, pp. 140745-140745
Closed Access | Times Cited: 3
Milk protein–polyphenol–saccharide ternary complexes: improved health and functional properties
Lidong Pang, Runze Li, Zhen Huang, et al.
Current Opinion in Food Science (2024), pp. 101239-101239
Closed Access | Times Cited: 3
Effect of silk fibroin protein hydrolysis on biochemistry, gelation kinetics, and NF-kB bioactivity in vitro
Brian D. Lawrence, David W. Infanger
International Journal of Biological Macromolecules (2024) Vol. 272, pp. 132702-132702
Closed Access | Times Cited: 2
Preparation and identification of novel angiotensin-I-converting enzyme inhibitory peptides from Moringa oleifera leaf
Li Chen, Fangfang Cheng, He Chen, et al.
LWT (2024) Vol. 205, pp. 116472-116472
Open Access | Times Cited: 2
Page 1 - Next Page

Scroll to top