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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:

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: 43

Showing 1-25 of 43 citing articles:

Fermented foods and gastrointestinal health: underlying mechanisms
Arghya Mukherjee, Samuel Breselge, Eirini Dimidi, et al.
Nature Reviews Gastroenterology & Hepatology (2023) Vol. 21, Iss. 4, pp. 248-266
Closed Access | Times Cited: 68
Effect of Fermentation on the Nutritional Quality of the Selected Vegetables and Legumes and Their Health Effects
Eliza Knez, Kornelia Kadac-Czapska, Małgorzata Grembecka
Life (2023) Vol. 13, Iss. 3, pp. 655-655
Open Access | Times Cited: 37
A systematic review on marine umami peptides: Biological sources, preparation methods, structure-umami relationship, mechanism of action and biological activities
Yumei Wang, Zhe Zhang, Sheng Yan, et al.
Food Bioscience (2024) Vol. 57, pp. 103637-103637
Closed Access | Times Cited: 36
Fermented foods: Harnessing their potential to modulate the microbiota-gut-brain axis for mental health
Ramya Balasubramanian, Elizabeth Schneider, Eoin Gunnigle, et al.
Neuroscience & Biobehavioral Reviews (2024) Vol. 158, pp. 105562-105562
Open Access | Times Cited: 20
Isolation and Identification of Antioxidant Peptides Derived from Cricket (Gryllus bimaculatus) Protein Fractions
Olumide Oluwatoyosi Fashakin, Pipat Tangjaidee, Kridsada Unban, et al.
Insects (2023) Vol. 14, Iss. 8, pp. 674-674
Open Access | Times Cited: 21
Identification and molecular mechanisms of novel antioxidant peptides from fermented broad bean paste: A combined in silico and in vitro study
Hongbin Lin, Jianhua Zhao, Yuqing Xie, et al.
Food Chemistry (2024) Vol. 450, pp. 139297-139297
Closed Access | Times Cited: 11
Food peptidomic analysis of bovine milk fermented by Lacticaseibacillus casei LBC 237: In silico prediction of bioactive peptides and anticancer potential
Emyr Hiago Bellaver, Eduarda Eliza Redin, Ingrid Militão da Costa, et al.
Food Research International (2024) Vol. 180, pp. 114060-114060
Closed Access | Times Cited: 9
Peptides derived from casein hydrolyzed by Lactobacillus: Screening and antioxidant properties in H2O2-induced HepG2 cells model
Ao Zhang, Lei Cui, Xubin Tu, et al.
Journal of Functional Foods (2024) Vol. 117, pp. 106221-106221
Open Access | Times Cited: 6
Perch Hydrolysates from Upcycling of Perch Side Streams Accelerate Wound Healing by Enhancing Fibroblasts to Secrete Procollagen I, Fibronectin, and Hyaluronan
Jia‐Feng Chang, Chih‐Yu Hsieh, Ling-Ni Chen, et al.
Current Issues in Molecular Biology (2025) Vol. 47, Iss. 1, pp. 57-57
Open Access
Antioxidant Peptides from Miiuy Croaker Swim Bladders: Ameliorating Effect and Mechanism in NAFLD Cell Model through Regulation of Hypolipidemic and Antioxidant Capacity
Yumei Wang, Ming-Xue Ge, Suzhen Ran, et al.
Marine Drugs (2025) Vol. 23, Iss. 2, pp. 63-63
Open Access
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
Exploring the Multifaceted Potential of a Peptide Fraction Derived from Saccharomyces cerevisiae Metabolism: Antimicrobial, Antioxidant, Antidiabetic, and Anti-Inflammatory Properties
Patrícia Branco, Elisabete Muchagato Maurício, Ana Catarina Costa, et al.
Antibiotics (2023) Vol. 12, Iss. 8, pp. 1332-1332
Open Access | Times Cited: 11
Preparation, identification and molecular docking of two novel anti-aging peptides from perilla seed
Lingling Wang, Liping Qu, Bingwei He
Heliyon (2024) Vol. 10, Iss. 13, pp. e33604-e33604
Open Access | Times Cited: 3
Mitochondrial sirtuin 3 and role of natural compounds: the effect of post-translational modifications on cellular metabolism
Francesca Oppedisano, Salvatore Nesci, Anna Spagnoletta
Critical Reviews in Biochemistry and Molecular Biology (2024) Vol. 59, Iss. 3-4, pp. 199-220
Closed Access | Times Cited: 3
Low-Molecular-Weight Peptides Prepared from Hypsizygus marmoreus Exhibit Strong Antioxidant and Antibacterial Activities
Shaoxiong Zhou, Zheng Xiao, Junzheng Sun, et al.
Molecules (2024) Vol. 29, Iss. 14, pp. 3393-3393
Open Access | Times Cited: 3
Metabolomics and in-vitro bioactivities studies of fermented Musa paradisiaca pulp: A potential alpha-amylase inhibitor
Adeleke Atunnise, Olusola Bodede, Adewale Adewuyi, et al.
Heliyon (2024) Vol. 10, Iss. 3, pp. e24659-e24659
Open Access | Times Cited: 3
Nutritional and potential health benefits of fermented food proteins
Christabel Tachie, John O. Onuh, Alberta N. A. Aryee
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 3, pp. 1223-1233
Closed Access | Times Cited: 9
Potential of milk-derived bioactive peptides as antidiabetic, antihypertensive, and xanthine oxidase inhibitors: a comprehensive bibliometric analysis and updated review
Emyr Hiago Bellaver, Aniela Pinto Kempka
Amino Acids (2023) Vol. 55, Iss. 12, pp. 1829-1855
Closed Access | Times Cited: 8
Preparation of sea buckthorn (Hippophae rhamnoides L.) seed meal peptide by mixed fermentation and its effect on volatile compounds and hypoglycemia
Jiangyong Yang, Jingyang Hong, Aihemaitijiang Aihaiti, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 2
Fermented Vegetables and Legumes vs. Lifestyle Diseases: Microbiota and More
Eliza Knez, Kornelia Kadac-Czapska, Małgorzata Grembecka
Life (2023) Vol. 13, Iss. 4, pp. 1044-1044
Open Access | Times Cited: 6
The Effect of Probiotic-Induced Fermentation of Restaurant Waste on the Growth of Common Carp (Cyprinus carpio) Fry
Yuli Andriani, Rita Anasih, Iskandar Iskandar, et al.
International Journal on Advanced Science Engineering and Information Technology (2024) Vol. 14, Iss. 1, pp. 157-163
Open Access | Times Cited: 1
Intestinal delivery of encapsulated bacteriocin peptides in cross-linked alginate microcapsules
Lei Wei, Dana E. Wong, Tina Jeoh, et al.
Food Research International (2024) Vol. 188, pp. 114473-114473
Open Access | Times Cited: 1
Direct hydrolysis of einkorn whole grain flour proteins for the generation of bioactive peptides using various proteases
Fikriye Alev Akçay, Ayşe Avcı
International Journal of Biological Macromolecules (2024) Vol. 275, pp. 133565-133565
Closed Access | Times Cited: 1
Comprehensive Analysis of Oils and Remaining Solid Matrices from Supercritical Fluid Extraction of Salmon Side Streams: Fatty Acids, Bioactive Peptides, Minerals, and Heavy Metals
Yixuan Liu, Houda Berrada, Noelia Pallarés, et al.
LWT (2024), pp. 117116-117116
Open Access | Times Cited: 1
Yeast-Hydrolysate-Derived 1-Methyl-1,2,3,4-tetrahydro-β-carboline-3-carboxylic Acid Inhibits Fat Accumulation during Adipocyte Differentiation
Nari Kim, S.-B. Lee, Eun-Jin Jung, et al.
Foods (2023) Vol. 12, Iss. 18, pp. 3466-3466
Open Access | Times Cited: 2
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