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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:

Use of Alcalase in the production of bioactive peptides: A review
Veymar G. Tacias-Pascacio, Roberto Morellon‐Sterling, El-Hocine Siar, et al.
International Journal of Biological Macromolecules (2020) Vol. 165, pp. 2143-2196
Open Access | Times Cited: 240

Showing 1-25 of 240 citing articles:

Stabilization of enzymes via immobilization: Multipoint covalent attachment and other stabilization strategies
Rafael C. Rodrigues, Ángel Berenguer‐Murcia, Diego Carballares, et al.
Biotechnology Advances (2021) Vol. 52, pp. 107821-107821
Open Access | Times Cited: 406
Is enzyme immobilization a mature discipline? Some critical considerations to capitalize on the benefits of immobilization
Juan M. Bolívar, John M. Woodley, Roberto Fernandéz‐Lafuente
Chemical Society Reviews (2022) Vol. 51, Iss. 15, pp. 6251-6290
Open Access | Times Cited: 318
Microbial proteases and their applications
Peng Song, Xue Zhang, Shuhua Wang, et al.
Frontiers in Microbiology (2023) Vol. 14
Open Access | Times Cited: 52
Immobilization of papain: A review
Veymar G. Tacias-Pascacio, Roberto Morellon‐Sterling, Daniel Castañeda‐Valbuena, et al.
International Journal of Biological Macromolecules (2021) Vol. 188, pp. 94-113
Open Access | Times Cited: 75
Bioactive peptides from fisheries residues: A review of use of papain in proteolysis reactions
Veymar G. Tacias-Pascacio, Daniel Castañeda‐Valbuena, Roberto Morellon‐Sterling, et al.
International Journal of Biological Macromolecules (2021) Vol. 184, pp. 415-428
Open Access | Times Cited: 73
Anti-Inflammatory Function of Plant-Derived Bioactive Peptides: A Review
Wanlu Liu, Xinwei Chen, He Li, et al.
Foods (2022) Vol. 11, Iss. 15, pp. 2361-2361
Open Access | Times Cited: 62
Antioxidant and alpha-glucosidase enzyme inhibitory properties of hydrolyzed protein and bioactive peptides of quinoa
Shiva Abbasi, Maryam Moslehishad, Maryam Salami
International Journal of Biological Macromolecules (2022) Vol. 213, pp. 602-609
Closed Access | Times Cited: 58
Plant-derived proteins as a sustainable source of bioactive peptides: recent research updates on emerging production methods, bioactivities, and potential application
Brij Pal Singh, Sneh Punia Bangar, Munira Alblooshi, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 28, pp. 9539-9560
Closed Access | Times Cited: 48
Antioxidant peptides: Overview of production, properties, and applications in food systems
Mohsen Mardani, Katalin Badak‐Kerti, Jamshid Farmani, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 22, Iss. 1, pp. 46-106
Closed Access | Times Cited: 47
A review on the immobilization of pepsin: A Lys-poor enzyme that is unstable at alkaline pH values
Roberto Morellon‐Sterling, Olga Luisa Tavano, Juan M. Bolívar, et al.
International Journal of Biological Macromolecules (2022) Vol. 210, pp. 682-702
Open Access | Times Cited: 46
Sustainable Food Systems: The Case of Functional Compounds towards the Development of Clean Label Food Products
Maria Alexandri, Vasiliki Kachrimanidou, Harris Papapostolou, et al.
Foods (2022) Vol. 11, Iss. 18, pp. 2796-2796
Open Access | Times Cited: 42
Identification and release kinetics of peptides from tilapia skin collagen during alcalase hydrolysis
Shanshan Sun, Yahui Gao, Junde Chen, et al.
Food Chemistry (2022) Vol. 378, pp. 132089-132089
Closed Access | Times Cited: 41
Relation of amino acid composition, hydrophobicity, and molecular weight with antidiabetic, antihypertensive, and antioxidant properties of mixtures of corn gluten and soy protein hydrolysates
Homaira Mirzaee, Hassan Ahmadi Gavlighi, Mehdi Nikoo, et al.
Food Science & Nutrition (2022) Vol. 11, Iss. 3, pp. 1257-1271
Open Access | Times Cited: 37
Exploring the activation mechanism of alcalase activity with pulsed electric field treatment: Effects on enzyme activity, spatial conformation, molecular dynamics simulation and molecular docking parameters
Yinli Li, Shuyu Zhang, Zhijie Bao, et al.
Innovative Food Science & Emerging Technologies (2022) Vol. 76, pp. 102918-102918
Closed Access | Times Cited: 36
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
Recent Advances in In Vitro and In Vivo Studies of Antioxidant, ACE-Inhibitory and Anti-Inflammatory Peptides from Legume Protein Hydrolysates
Deia Tawalbeh, Muhammad H. Alu’datt, Wan Amir Nizam Wan Ahmad, et al.
Molecules (2023) Vol. 28, Iss. 6, pp. 2423-2423
Open Access | Times Cited: 32
Nutritional composition, health benefits and bio-active compounds of chickpea (Cicer arietinum L.)
N. Jabena Begum, Qudrat Ullah Khan, Leyna G. Liu, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 30
Proteases immobilized on nanomaterials for biocatalytic, environmental and biomedical applications: Advantages and drawbacks
Muhammad Bilal, Sarmad Ahmad Qamar, Diego Carballares, et al.
Biotechnology Advances (2023) Vol. 70, pp. 108304-108304
Open Access | Times Cited: 30
Importance of enzyme specificity and stability for the application of proteases in greener industrial processing- a review
Sujitha Parthiban, C. Shanthi
Journal of Cleaner Production (2023) Vol. 425, pp. 138915-138915
Closed Access | Times Cited: 21
Development of lentil peptides with potent antioxidant, antihypertensive, and antidiabetic activities along with umami taste
Amir Rezvankhah, Mohammad Saeid Yarmand, Babak Ghanbarzadeh, et al.
Food Science & Nutrition (2023) Vol. 11, Iss. 6, pp. 2974-2989
Open Access | Times Cited: 20
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
High pressure-assisted enzymatic hydrolysis potentiates the production of quinoa protein hydrolysates with antioxidant and ACE-inhibitory activities
Ludmilla de Carvalho Oliveira, Cristina Martı́nez-Villaluenga, Juana Frı́as, et al.
Food Chemistry (2024) Vol. 447, pp. 138887-138887
Open Access | Times Cited: 11
A comparative study on inhibition of lung cancer cells by nanoemulsion, nanoliposome, nanogold and their folic acid conjugates prepared with collagen peptides from Taiwan tilapia skin
Baskaran Stephen Inbaraj, Yu‐Wen Lai, Bing‐Huei Chen
International Journal of Biological Macromolecules (2024) Vol. 261, pp. 129722-129722
Closed Access | Times Cited: 6
Towards a Quantitative Description of Proteolysis: Contribution of Demasking and Hydrolysis Steps to Proteolysis Kinetics of Milk Proteins
Mikhail M. Vorob’ev
Foods (2025) Vol. 14, Iss. 1, pp. 93-93
Open Access
Hydrolysates from a Whey Protein Concentrate Are a Promising Functional Ingredient for Diabetes Control via DPP-IV Inhibition
Selene Isabel Alvarez-Chávez, Itzury Reyes-Ramírez, Luis Guillermo González-Olivares, et al.
(2025), pp. 10-10
Open Access
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