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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:

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: 35

Showing 1-25 of 35 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: 10
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: 8
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
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
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: 13
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: 3
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: 3
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: 10
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: 8
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: 2
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
Effects of the dose of administration, co-antioxidants, food matrix, and digestion-related factors on the in vitro bioaccessibility of rosmarinic acid – A model study
Łukasz Sęczyk, Elvyra Jarienė, Danuta Sugier, et al.
Food Chemistry (2024) Vol. 449, pp. 139201-139201
Closed Access | Times Cited: 1
Artificial intelligence‐based modeling of novel non‐thermal milk pasteurization to achieve desirable color and predict quality parameters during storage
Ali Wali M. Alsaedi, Asaad R. Al‐Hilphy, Azhar J. Al‐Mousawi, et al.
Journal of Food Process Engineering (2024) Vol. 47, Iss. 7
Closed Access | Times Cited: 1
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: 1
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: 1
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: 1
Structure-activity relationships and activity enhancement techniques of marine bioactive peptides (MBPs)
Caidie Tang, Jun‐Hu Cheng, Da‐Wen Sun
Critical Reviews in Food Science and Nutrition (2024), pp. 1-23
Open Access | Times Cited: 1
Antioxidant Peptides and Protein Hydrolysates from Tilapia: Cellular and In Vivo Evidences for Human Health Benefits
Wen-Jie Ng, Fai‐Chu Wong, Fazilah Abd Manan, et al.
Foods (2024) Vol. 13, Iss. 18, pp. 2945-2945
Open Access | Times Cited: 1
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: 1
Gallic acid crosslinked peanut protein‐corn starch composite edible films produced at alkaline pH with ultrasound application
Kübra Ertan, Serpil Şahin, Gülüm Şumnu
Journal of Applied Polymer Science (2024) Vol. 141, Iss. 18
Open Access
Comparison of competitive and sandwich immunochromatographic analysis in the authentication of chicken in meat products
Elena A. Zvereva, Olga D. Hendrickson, Boris B. Dzantiev, et al.
Analytical Biochemistry (2024) Vol. 689, pp. 115484-115484
Closed Access
Preparation of antioxidant peptides from yak skin gelatin and their protective effect on myocardial ischemia reperfusion injury
Chongning Jiang, Aiguo Meng, Xiaoyu Shi, et al.
Food & Function (2024) Vol. 15, Iss. 15, pp. 7961-7973
Closed Access
A Novel Approach to produce Soy Protein Isolate: Direct Enzymatic Hydrolysis of High-Temperature Soybean Meal Using Proteinase Produced by Microbial Solid-State Fermentation
Junsong Zhu, Dandan Liu, Feng Lu, et al.
(2024)
Closed Access
A novel approach to produce soy protein isolate: Direct enzymatic hydrolysis of high-temperature soybean meal using proteinase produced by microbial solid-state fermentation
Junsong Zhu, Dandan Liu, Feng Lu, et al.
International Journal of Biological Macromolecules (2024), pp. 135598-135598
Closed Access
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