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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:

Antihypertensive potential of sweet Ala-Ala dipeptide and its quantitation in dry-cured ham at different processing conditions
Alejandro Heres, Issei Yokoyama, Marta Gallego, et al.
Journal of Functional Foods (2021) Vol. 87, pp. 104818-104818
Open Access | Times Cited: 16

Showing 16 citing articles:

Olive Pomace Extract Contains Low Molecular Weight Peptides and Possesses ACE Inhibitory Activity
Eduardo López‐Huertas, Jose Rubí-Villegas, Lourdes Sánchez-Moreno, et al.
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 7, pp. 3962-3962
Open Access | Times Cited: 6
Bioactive and Sensory Di- and Tripeptides Generated during Dry-Curing of Pork Meat
Alejandro Heres, Leticia Mora, Fidel Toldrá
International Journal of Molecular Sciences (2023) Vol. 24, Iss. 2, pp. 1574-1574
Open Access | Times Cited: 11
Curing Strategies and Bioactive Peptide Generation in Ham: In Vitro and in Silico Evaluation
Noelia Hernández Correas, Ana Martı́nez, Adela Abellán, et al.
(2025)
Closed Access
Curing strategies and bioactive peptide generation in ham: In vitro digestion and in silico evaluation
Noelia Hernández Correas, Ana Martı́nez, Adela Abellán, et al.
Food Chemistry (2025) Vol. 484, pp. 144360-144360
Open Access
Investigating the Short Peptidome Profile of Italian Dry-Cured Ham at Different Processing Times by High-Resolution Mass Spectrometry and Chemometrics
Andrea Cerrato, Sara Elsa Aita, Anna Laura Capriotti, et al.
International Journal of Molecular Sciences (2022) Vol. 23, Iss. 6, pp. 3193-3193
Open Access | Times Cited: 14
In silico and in vitro analysis of dipeptidyl peptidase-IV and angiotensin-converting enzyme inhibitory peptides derived from milk lactoferrin
Cherise Elisha, Prashant Bhagwat, Santhosh Pillai
International Dairy Journal (2024) Vol. 160, pp. 106092-106092
Open Access | Times Cited: 2
Influence of Pig Genetic Line and Salt Reduction on Peptide Production and Bioactivity of Dry-Cured Hams
Beatriz Muñoz-Rosique, Noelia Hernández-Correas, Adela Abellán, et al.
Foods (2023) Vol. 12, Iss. 5, pp. 1022-1022
Open Access | Times Cited: 5
Bioactive Peptides in Meat and Meat Products
Fidel Toldrá, Milagro Reig, Marta Gallego, et al.
Meat and Muscle Biology (2023) Vol. 7, Iss. 3
Open Access | Times Cited: 4
Generation of kokumi γ-glutamyl short peptides in Spanish dry-cured ham during its processing
Alejandro Heres, Qian Li, Fidel Toldrá, et al.
Meat Science (2023) Vol. 206, pp. 109323-109323
Open Access | Times Cited: 4
Overripening and increased temperature: Alternative strategies to enhance peptide production and bioactivity in salt-reduced boneless cured Iberian hams
Noelia Hernández-Correas, Adela Abellán, Beatriz Muñoz-Rosique, et al.
Applied Food Research (2024), pp. 100639-100639
Open Access | Times Cited: 1
High-sensitivity profiling of dipeptides in sauce-flavor Baijiu Daqu by chemical derivatization and ultrahigh-performance liquid chromatography coupled with high-resolution mass spectrometry
Zixuan Wang, Liangqiang Chen, Fan Yang, et al.
Food Chemistry X (2023) Vol. 21, pp. 101097-101097
Open Access | Times Cited: 3
Comparative Quantitation of Kokumi γ-Glutamyl Peptides in Spanish Dry-Cured Ham under Salt-Reduced Production
Alejandro Heres, Qian Li, Fidel Toldrá, et al.
Foods (2023) Vol. 12, Iss. 14, pp. 2814-2814
Open Access | Times Cited: 2
Effect of Xuanwei Ham Proteins with Different Ripening Periods on Lipid Metabolism, Oxidative Stress, and Gut Microbiota in Mice
Jie Guo, Feiran Xu, Yong Xie, et al.
Molecular Nutrition & Food Research (2022) Vol. 66, Iss. 18
Closed Access | Times Cited: 4
Peptidomics as a useful tool in the follow-up of food bioactive peptides
Fidel Toldrá, Leticia Mora
Advances in food and nutrition research (2022), pp. 1-47
Closed Access | Times Cited: 3
High-Sensitivity Profiling of Dipeptides in Sauce-Flavor Baijiu Daqu by Chemical Derivatization and Ultrahigh-Performance Liquid Chromatography Coupled with High-Resolution Mass Spectrometry
Zixuan Wang, Liangqiang Chen, Fan Yang, et al.
(2023)
Closed Access | Times Cited: 1
Biocatalytic Production of Bioactive Dipeptides
Sven Bordewick, Ralf G. Berger
Lebensmittelchemie (2023) Vol. 77, Iss. S2
Open Access
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