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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:

Isolation and identification of novel casein-derived bioactive peptides and potential functions in fermented casein with Lactobacillus helveticus
Mengzhu Fan, Tingting Guo, Li WanRu, et al.
Food Science and Human Wellness (2019) Vol. 8, Iss. 2, pp. 156-176
Open Access | Times Cited: 70

Showing 1-25 of 70 citing articles:

Enzymatic hydrolysis and microbial fermentation: The most favorable biotechnological methods for the release of bioactive peptides
Dora Elisa Cruz‐Casas, Cristóbal N. Aguilar, Juan A. Ascacio‐Valdés, et al.
Food Chemistry Molecular Sciences (2021) Vol. 3, pp. 100047-100047
Open Access | Times Cited: 227
Bioactive peptides from food fermentation: A comprehensive review of their sources, bioactivities, applications, and future development
Kong Fei Chai, Amanda Ying Hui Voo, Wei Ning Chen
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 6, pp. 3825-3885
Open Access | Times Cited: 188
Bioactive peptides derived from fermented foods: Preparation and biological activities
Qingyan Guo, Pengfei Chen, Xianggui Chen
Journal of Functional Foods (2023) Vol. 101, pp. 105422-105422
Open Access | Times Cited: 49
Lactobacillus helveticus: Health effects, current applications, and future trends in dairy fermentation
Kobika Chelladhurai, Mutamed Ayyash, Mark S. Turner, et al.
Trends in Food Science & Technology (2023) Vol. 136, pp. 159-168
Open Access | Times Cited: 41
Bioactive peptides from foods: production, function, and application
Jia Liting, Lin Wang, Chun Liu, et al.
Food & Function (2021) Vol. 12, Iss. 16, pp. 7108-7125
Closed Access | Times Cited: 79
Techniques, perspectives, and challenges of bioactive peptide generation: A comprehensive systematic review
Meisam Barati, Fardin Javanmardi, Seyed Mohammad Hosein Mousavi Jazayeri, et al.
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 4, pp. 1488-1520
Open Access | Times Cited: 75
Milk-Derived Antimicrobial Peptides: Overview, Applications, and Future Perspectives
Anamika Singh, Rachael Terumbur Duche, Arundhati Ganesh Wandhare, et al.
Probiotics and Antimicrobial Proteins (2022) Vol. 15, Iss. 1, pp. 44-62
Open Access | Times Cited: 52
Probiotic fermentation of polyphenols: potential sources of novel functional foods
Rohit Sharma, Bhawna Diwan, Brij Pal Singh, et al.
Food Production Processing and Nutrition (2022) Vol. 4, Iss. 1
Open Access | Times Cited: 48
Health-Promoting and Therapeutic Attributes of Milk-Derived Bioactive Peptides
Mrinal Samtiya, Sweta Samtiya, Prarabdh C. Badgujar, et al.
Nutrients (2022) Vol. 14, Iss. 15, pp. 3001-3001
Open Access | Times Cited: 47
Ultrasound-assisted fermentation for antioxidant peptides preparation from okara: Optimization, stability, and functional analyses
Mengxi Xie, Yuanyuan Ma, Feiyu An, et al.
Food Chemistry (2023) Vol. 439, pp. 138078-138078
Closed Access | Times Cited: 22
High Fischer ratio oligopeptides from Antarctic krill: Ameliorating function and mechanism to alcoholic liver injury through regulating AMPK/Nrf2/IκBα pathways
Xiaomeng Dong, Shi-Kun Suo, Yumei Wang, et al.
Journal of Functional Foods (2024) Vol. 122, pp. 106537-106537
Open Access | Times Cited: 11
Bioactive Peptides Derived from Whey Proteins for Health and Functional Beverages
Margarita Saubenova, Yelena Oleinikova, Alexander Rapoport, et al.
Fermentation (2024) Vol. 10, Iss. 7, pp. 359-359
Open Access | Times Cited: 10
Antimicrobial Peptides, Their Production, and Potential in the Fight Against Antibiotic-Resistant Pathogens
Margarita Saubenova, Alexander Rapoport, Zhanerke Yermekbay, et al.
Fermentation (2025) Vol. 11, Iss. 1, pp. 36-36
Open Access | Times Cited: 1
Food-derived bioactive peptides: The gateway to reach the full potential of food proteins for human health
Ilekuttige Priyan Shanura Fernando, Jianping Wu
Trends in Food Science & Technology (2025) Vol. 157, pp. 104896-104896
Closed Access | Times Cited: 1
Cell‐envelope proteinases from lactic acid bacteria: Biochemical features and biotechnological applications
Dawei Ji, Jingying Ma, Min Xu, et al.
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 20, Iss. 1, pp. 369-400
Open Access | Times Cited: 51
Seaweed fermentation within the fields of food and natural products
João Reboleira, Susana Silva, Afroditi Chatzifragkou, et al.
Trends in Food Science & Technology (2021) Vol. 116, pp. 1056-1073
Open Access | Times Cited: 44
Identification of bioactive peptides from a Brazilian kefir sample, and their anti-Alzheimer potential in Drosophila melanogaster
Serena Mares Malta, Letícia Leandro Batista, Heitor Cappato Guerra Silva, et al.
Scientific Reports (2022) Vol. 12, Iss. 1
Open Access | Times Cited: 30
Probiotic fermented whey-milk beverages: Effect of different probiotic strains on the physicochemical characteristics, biological activity, and bioactive peptides
Lana de Souza Rosa, Mariana L. Santos, Joel Pimentel de Abreu, et al.
Food Research International (2022) Vol. 164, pp. 112396-112396
Closed Access | Times Cited: 30
Conventional and Novel Technologies in the Production of Dairy Bioactive Peptides
Mian Anjum Murtaza, Shafeeqa Irfan, Iram Hafiz, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 28
Revisiting therapeutic and toxicological fingerprints of milk-derived bioactive peptides: An overview
Sonu K. Shivanna, Basavaprabhu Haranahalli Nataraj
Food Bioscience (2020) Vol. 38, pp. 100771-100771
Closed Access | Times Cited: 44
Angiotensin-I-converting enzyme inhibitory peptides in milk fermented by indigenous lactic acid bacteria
Yuliana Tandi Rubak, Lilis Nuraida, Dyah Iswantini, et al.
Veterinary World (2020) Vol. 13, Iss. 2, pp. 345-353
Open Access | Times Cited: 40
Isolation, purification and identification of immunologically active peptides from Hericium erinaceus
Yihan Yu, Qiuhui Hu, Jianhui Liu, et al.
Food and Chemical Toxicology (2021) Vol. 151, pp. 112111-112111
Closed Access | Times Cited: 37
Bioactive peptides in fermented foods and their application: a critical review
Rounak Chourasia, Loreni Chiring Phukon, Md Minhajul Abedin, et al.
Systems Microbiology and Biomanufacturing (2022) Vol. 3, Iss. 1, pp. 88-109
Closed Access | Times Cited: 21
Physicochemical, rheological and antioxidant profiling of yogurt prepared from non-enzymatically and enzymatically hydrolyzed potato powder under refrigeration
Ishtiaq Ahmad, Zhouyi Xiong, Hanguo Xiong, et al.
Food Science and Human Wellness (2022) Vol. 12, Iss. 1, pp. 69-78
Open Access | Times Cited: 19
Pepsin immobilization on activated carbon and functionalized with glutaraldehyde and genipin for the synthesis of antioxidant peptides of goat casein
Núbina F.C. Sousa, Mateus Pereira Flores Santos, Raiza P. Barbosa, et al.
Food Research International (2024) Vol. 186, pp. 114161-114161
Closed Access | Times Cited: 4
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