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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:

Mastering the art of taming: Reducing bitterness in fish by-products derived peptides
Yongjie Zhou, Yan Zhang, Hui Hong, et al.
Food Research International (2023) Vol. 173, pp. 113241-113241
Closed Access | Times Cited: 19

Showing 19 citing articles:

From formation to solutions: Off-flavors and innovative removal strategies for farmed freshwater fish
Yongjie Zhou, Yan Zhang, Jiamin Liang, et al.
Trends in Food Science & Technology (2023) Vol. 144, pp. 104318-104318
Closed Access | Times Cited: 22
Supramolecular self-assembly strategies of natural-based β-lactoglobulin modulating bitter perception of goat milk–derived bioactive peptides
Rong Zhang, Wei Jia
Journal of Dairy Science (2024) Vol. 107, Iss. 7, pp. 4174-4188
Open Access | Times Cited: 10
Bitter flavors and bitter compounds in foods: identification, perception, and reduction techniques
Xinyu Chu, Wangsheng Zhu, Xue Li, et al.
Food Research International (2024) Vol. 183, pp. 114234-114234
Closed Access | Times Cited: 9
How lipids, as important endogenous nutrient components, affect the quality of aquatic products: An overview of lipid peroxidation and the interaction with proteins
Xiaoguo Ying, Xinyang Li, Shanggui Deng, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Closed Access
Oral barriers to food‐derived active peptides and nano‐delivery strategies
Xinyu Wang, Zhaoxin Cao, Jingyi Su, et al.
Journal of Food Science (2025) Vol. 90, Iss. 1
Closed Access
Functional Ingredients from Seafood Processing Wastes: Protein Hydrolysate and Biocalcium
Umesh Patil, Krisana Nilsuwan, Soottawat Benjakul
Turkish Journal of Fisheries and Aquatic Sciences (2024) Vol. 24, Iss. 4
Open Access | Times Cited: 3
Flavor improving effects of cysteine in xylose–glycine–fish waste protein hydrolysates (FPHs) Maillard reaction system
Yicheng Ding, Yan Chen, Wangli Dai, et al.
Bioresources and Bioprocessing (2023) Vol. 10, Iss. 1
Open Access | Times Cited: 5
Review the Antioxidant and Angiotensin Converting Enzyme Inhibitory Peptides derived from fish: Preparation, structure-relationship, bioavailability and ameliorating strategies
Zonghua Wang, Lu Zhang, Hui Wang, et al.
Food Bioscience (2024) Vol. 62, pp. 104955-104955
Closed Access | Times Cited: 1
Obstacles, research progress, and prospects of oral delivery of bioactive peptides: a comprehensive review
Xinyu Wang, Zhuoran Yang, Wangang Zhang, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 1
Processing Effects on Food Sensory Attributes
Małgorzata Korzeniowska, Jacek Łyczko, Marina Cano‐Lamadrid
Advances in environmental engineering and green technologies book series (2024), pp. 249-283
Closed Access
Quantitative metabolomic analysis of yolk granules from different poultry eggs
Yuqi Zhang, Yunxiao Xie, Xinping Chang, et al.
Microchemical Journal (2024) Vol. 206, pp. 111434-111434
Closed Access
Sensory improvement and antioxidant enhancement in silver carp hydrolysate using prebiotic oligosaccharides: Insights from the Maillard reaction
Peipei Dou, Kai Wang, Ning Ding, et al.
Food & Function (2024) Vol. 15, Iss. 19, pp. 9888-9902
Closed Access
Molecular docking and transcriptomic analysis reveal the mechanism of myosin-derived peptides activating bitter receptor of hT2R1
Xinge Wang, Aiyue Xiang, Daodong Pan, et al.
Food Bioscience (2024) Vol. 62, pp. 105067-105067
Closed Access
From Waste to Value: Fish Protein Hydrolysates as a Technological and Functional Ingredient in Human Nutrition
Adrián Honrado, Marta Miguel, Paula Ardila, et al.
Foods (2024) Vol. 13, Iss. 19, pp. 3120-3120
Open Access
Production of fish protein hydrolysate by chemical method
Nilesh Prakash Nirmal, Chalat Santivarangkna, Alaa El‐Din A. Bekhit, et al.
Elsevier eBooks (2024), pp. 31-56
Closed Access
Metabolomics Analysis Reveals Bitter Taste Formation in off-Season Crab Hepatopancreas Marketed in June of the Lunar Calendar
Renyue Zhang, Long Zhang, Xugan Wu, et al.
Journal of Agricultural and Food Chemistry (2024)
Closed Access
Screening of Umami Peptides from Fermented Grains by Machine Learning, Molecular Docking and Molecular Dynamics Simulation
Aiping Han, Haosi Liu, Youxu Dai, et al.
Food Bioscience (2024), pp. 105536-105536
Closed Access
A Comprehensive Review of Fish Protein Hydrolysates Targeting Pet Food Formulations
Tânia Bragança Ribeiro, Margarida R. G. Maia, António J. M. Fonseca, et al.
Food Reviews International (2024), pp. 1-39
Closed Access
Debittering of Peanut Protein Hydrolysate Using 2-Butanol in Combination with β-cyclodextrin: Impact on Some Physicochemical Characteristics and Antioxidant Activities
Xing-Shuo Chen, Jie Yang, Y. Mao, et al.
Food Biophysics (2024) Vol. 20, Iss. 1
Closed Access
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