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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:

Stability and bioactivity of peptides in food matrices based on processing conditions
Tolulope Joshua Ashaolu, Thanh‐Do Le, Itthanan Suttikhana
Food Research International (2023) Vol. 168, pp. 112786-112786
Closed Access | Times Cited: 13

Showing 13 citing articles:

Prospects and challenges for the application of salty and saltiness-enhancing peptides in low-sodium meat products
Ruixia Chen, Xiaochen Liu, Junyi Xiang, et al.
Meat Science (2023) Vol. 204, pp. 109261-109261
Closed Access | Times Cited: 19
Study on Fermentation Preparation, Stability, and Angiotensin-Converting Enzyme Inhibitory Activity of Tomato Pomace Peptide
Ying Mu, Ruxianguli Maimaitiyiming, Jingyang Hong, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 145-145
Open Access
Multifunctional ACE-inhibitory peptides with antioxidant and ferrous-chelating capacities from ginkgo kernel glutelin-2 hydrolysates: Identification, virtual screening, inhibition mechanism, and gastrointestinal stability studies
Anyu Zhang, Yong Yang, Xinyu Huo, et al.
LWT (2025), pp. 117461-117461
Open Access
Evidence of Immunomodulatory Food-Protein Derived Peptides in Human Nutritional Interventions: Review on the Outcomes and Potential Limitations
Fernando Rivero‐Pino, Álvaro Villanueva, Sergio Montserrat‐de la Paz, et al.
Nutrients (2023) Vol. 15, Iss. 12, pp. 2681-2681
Open Access | Times Cited: 9
From ‘Farm to Fork’: Exploring the Potential of Nutrient-Rich and Stress-Resilient Emergent Crops for Sustainable and Healthy Food in the Mediterranean Region in the Face of Climate Change Challenges
Javier Matías, María José Rodríguez, Antonio Carrillo‐Vico, et al.
Plants (2024) Vol. 13, Iss. 14, pp. 1914-1914
Open Access | Times Cited: 2
Shotgun proteomics and molecular simulations on multifunctional bioactive peptides derived from the whey of unexplored “Gaddi” goat of Himalayas
Brij Pal Singh, Souparno Paul, Gunjan Goel
Food Chemistry (2023) Vol. 430, pp. 137075-137075
Closed Access | Times Cited: 6
Functional benefits of probiotic fermented dairy drink elaborated with sheep milk processed by ohmic heating
Celso F. Balthazar, Sinara Teixeira, Mirella Romanelli Vicente Bertolo, et al.
Food Bioscience (2024) Vol. 59, pp. 103781-103781
Closed Access | Times Cited: 1
Antioxidant Properties of Bioactive Compounds in Fruit and Vegetable Waste
Nerea Jiménez‐Moreno, Irene Esparza, Carmen Ancín‐Azpilicueta
Antioxidants (2023) Vol. 12, Iss. 8, pp. 1647-1647
Open Access | Times Cited: 4
Sourcing, Use of Biopeptides, and Active Protein Hydrolysates as a Positive Response to Green Politics in the World—Current State and Challenges: A Review
Hana Derbew Gedif, Joanna Tkaczewska
Food and Bioprocess Technology (2024)
Closed Access
Effect of thermosonication on the bioactive peptide profile, volatile compounds, and fatty acid profile of Minas Frescal cheese
Hugo Scudino, Tatiana Colombo Pimentel, Jonas T. Guimarães, et al.
International Dairy Journal (2024) Vol. 157, pp. 106009-106009
Closed Access
Deer Skin Collagen Peptides Bound to Calcium: In Vitro Gastrointestinal Simulation of Digestion, Cellular Uptake and Analysis of Antioxidant Activity
Rui Du, Li Sun, Jinze Liu, et al.
Nutrients (2024) Vol. 16, Iss. 16, pp. 2585-2585
Open Access
Antioxidant potential and stability of bovine liver peptides in fermented sausage (sucuk): a pathway to value-added functional meat products
Betül Arslan, Youling L. Xiong, Ayla Soyer
Food Bioscience (2024) Vol. 62, pp. 105209-105209
Closed Access
Antioxidant potential of peptides derived from chia seeds (Salvia hispanica L.) as natural preservatives
Anaí León Madrazo, Maira Rubí Segura Campos
Food Chemistry (2024) Vol. 465, pp. 141968-141968
Closed Access
Production of whey protein ingredients with improved bioactivity based on single and sequential enzymatic hydrolysis reactions
Agustina Eberhardt, Ignacio Niizawa, Emilse C López, et al.
Systems Microbiology and Biomanufacturing (2024)
Closed Access
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