Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Influence of fish protein hydrolysate-pistachio green hull extract interactions on antioxidant activity and inhibition of α-glucosidase, α-amylase, and DPP-IV enzymes
Roghayeh Amini Sarteshnizi, Mohammad Ali Sahari, Hassan Ahmadi Gavlighi, et al.
LWT (2021) Vol. 142, pp. 111019-111019
Closed Access | Times Cited: 43

Showing 1-25 of 43 citing articles:

Food-derived non-phenolic α-amylase and α-glucosidase inhibitors for controlling starch digestion rate and guiding diabetes-friendly recipes
Xiaoxiao Li, Yuxiang Bai, Zhengyu Jin, et al.
LWT (2021) Vol. 153, pp. 112455-112455
Open Access | Times Cited: 108
Identification of two novel α-amylase inhibitory activity peptide from Russian sea cucumber body wallprotein hydrolysate
Guoxing Chen, Xiaofan Ge, Yuting Sun, et al.
International Journal of Biological Macromolecules (2025), pp. 139499-139499
Closed Access | Times Cited: 1
Exploring the phytochemicals and inhibitory effects against α-glucosidase and dipeptidyl peptidase-IV in Chinese pickled chili pepper: Insights into mechanisms by molecular docking analysis
Meiqi Li, Xi Bao, Xueting Zhang, et al.
LWT (2022) Vol. 162, pp. 113467-113467
Open Access | Times Cited: 49
Bioactive food-derived peptides for functional nutrition: Effect of fortification, processing and storage on peptide stability and bioactivity within food matrices
Fernando Rivero‐Pino
Food Chemistry (2022) Vol. 406, pp. 135046-135046
Closed Access | Times Cited: 44
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: 38
Protein hydrolysates derived from aquaculture and marine byproducts through autolytic hydrolysis
Mehdi Nikoo, Soottawat Benjakul, Hassan Ahmadi Gavlighi
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 6, pp. 4872-4899
Closed Access | Times Cited: 37
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: 21
Characterizing the antioxidant and antifungal properties of nano‐encapsulated pistachio hull extract in fenugreek seed gum to maintain the quality and safety of fresh pistachio
Ali Fatemi, Ali Najafi, Razie Razavi, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 8, pp. 5561-5571
Closed Access | Times Cited: 10
Protein nutritional quality, amino acid profile, anti-amylase and anti-glucosidase properties of microalgae: Inhibition and mechanisms of action through in vitro and in silico studies
Roghayeh Siahbalaei, Gholamreza Kavoosi, Mostafa Noroozi
LWT (2021) Vol. 150, pp. 112023-112023
Closed Access | Times Cited: 47
Formation of Oxidative Compounds during Enzymatic Hydrolysis of Byproducts of the Seafood Industry
Mehdi Nikoo, Joe M. Regenstein, Ali Haghi Vayghan, et al.
Processes (2023) Vol. 11, Iss. 2, pp. 543-543
Open Access | Times Cited: 18
Potential of fish bioactive peptides for the prevention of global pandemic non-communicable disease: production, purification, identification, and health benefits
Ravi Baraiya, R. Anandan, K. Elavarasan, et al.
Discover Food (2024) Vol. 4, Iss. 1
Open Access | Times Cited: 5
An appealing review of industrial and nutraceutical applications of pistachio waste
Syed Ali Hassan, Mueen Abbas, Sania Zia, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 10, pp. 3103-3121
Closed Access | Times Cited: 25
Impact of red kidney bean protein on starch digestion and exploring its underlying mechanism
Zhiqian Wang, Mingcong Fan, Kanza Hannachi, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 127023-127023
Closed Access | Times Cited: 12
Protein Hydrolysates from Salmon Heads and Cape Hake By-Products: Comparing Enzymatic Method with Subcritical Water Extraction on Bioactivity Properties
Carla Pires, Matilde Leitão, Maria Sapatinha, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2418-2418
Open Access | Times Cited: 4
Peptidomics-based identification of antihypertensive and antidiabetic peptides from sheep milk fermented using Limosilactobacillus fermentum KGL4 MTCC 25515 with anti-inflammatory activity: in silico, in vitro, and molecular docking studies
Rinkal Pipaliya, Bethsheba Basaiawmoit, Amar Sakure, et al.
Frontiers in Chemistry (2024) Vol. 12
Open Access | Times Cited: 3
Quality of Protein Isolates and Hydrolysates from Baltic Herring (Clupea harengus membras) and Roach (Rutilus rutilus) Produced by pH-Shift Processes and Enzymatic Hydrolysis
Tanja Kakko, Annelie Damerau, Anni Nisov, et al.
Foods (2022) Vol. 11, Iss. 2, pp. 230-230
Open Access | Times Cited: 17
Protein hydrolysate from salmon frame debittered by plastein reaction: amino acid composition, characteristics and antioxidant activities
Kartik Sharma, Krisana Nilsuwan, Bin Zhang, et al.
International Journal of Food Science & Technology (2022) Vol. 58, Iss. 1, pp. 154-166
Closed Access | Times Cited: 17
Impact of sturgeon gelatin hydrolysates (SGH) on physicochemical and microbiological properties of fat-free set-type yogurt
Shima Piri Gheshlaghi, Mohammad Alizadeh, Mehdi Nikoo, et al.
LWT (2021) Vol. 148, pp. 111665-111665
Closed Access | Times Cited: 22
In vitro antioxidant activity and antidiabetic effect of fractionated potato protein hydrolysate via ultrafiltration and adsorption chromatography
Roya Rahimi, Hassan Ahmadi Gavlighi, Roghayeh Amini Sarteshnizi, et al.
LWT (2021) Vol. 154, pp. 112765-112765
Open Access | Times Cited: 20
The effects of combined enzymatic and physical modifications of lentil protein applying Alcalase, Flavourzyme, microbial transglutaminase, and ultrasound: antioxidant, antihypertension, and antidiabetic activities
Amir Rezvankhah, Mohammad Saeid Yarmand, Babak Ghanbarzadeh
Journal of Food Measurement & Characterization (2022) Vol. 16, Iss. 5, pp. 3743-3759
Closed Access | Times Cited: 15
In Vivo and In Vitro Comparison of the DPP-IV Inhibitory Potential of Food Proteins from Different Origins after Gastrointestinal Digestion
Léa Fleury, Barbara Deracinois, Camille Dugardin, et al.
International Journal of Molecular Sciences (2022) Vol. 23, Iss. 15, pp. 8365-8365
Open Access | Times Cited: 14
Amaranth selective hydrolyzed protein influence on sourdough fermentation and wheat bread quality
Nayereh Karimi, Fariba Zeynali, Mahmoud Rezazad Bari, et al.
Food Science & Nutrition (2021) Vol. 9, Iss. 12, pp. 6683-6691
Open Access | Times Cited: 19
Antioxidant and enzyme inhibitory properties of sacha inchi ( Plukenetia volubilis ) protein hydrolysate and its peptide fractions
Saranya Suwanangul, Rotimi E. Aluko, Papungkorn Sangsawad, et al.
Journal of Food Biochemistry (2022) Vol. 46, Iss. 12
Open Access | Times Cited: 13
Characterization of oil and amino acids obtained from yellow corvina by-products using subcritical and supercritical fluids
Ahmed Redwan Haque, Jin‐Seok Park, Truc Cong Ho, et al.
The Journal of Supercritical Fluids (2023) Vol. 199, pp. 105970-105970
Closed Access | Times Cited: 6
Changes of antioxidative activities and peptidomic patterns of Auxenochlorella pyrenoidosa protein hydrolysates: Effects of enzymatic hydrolysis and decoloration processes
Wenhan Zhang, Nan Jia, Zihao Zhu, et al.
LWT (2021) Vol. 152, pp. 112306-112306
Closed Access | Times Cited: 15
Page 1 - Next Page

Scroll to top