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:

Showing 1-25 of 66 citing articles:

Novel salty peptides derived from bovine bone: Identification, taste characteristic, and salt-enhancing mechanism
Haiyan Wang, Di Chen, Wenjing Lü, et al.
Food Chemistry (2024) Vol. 447, pp. 139035-139035
Closed Access | Times Cited: 18
Application of multi-frequency power ultrasound in selected food processing using large-scale reactors: A review
Baoguo Xu, S.M. Roknul Azam, Min Feng, et al.
Ultrasonics Sonochemistry (2021) Vol. 81, pp. 105855-105855
Open Access | Times Cited: 75
A novel calcium-binding peptide from bovine bone collagen hydrolysate and chelation mechanism and calcium absorption activity of peptide-calcium chelate
Liwei Qi, Hongru Zhang, Yujie Guo, et al.
Food Chemistry (2023) Vol. 410, pp. 135387-135387
Closed Access | Times Cited: 35
Improving the Sustainability of Processing By-Products: Extraction and Recent Biological Activities of Collagen Peptides
Shumin Xu, Yuping Zhao, Wenshan Song, et al.
Foods (2023) Vol. 12, Iss. 10, pp. 1965-1965
Open Access | Times Cited: 33
Current trends and perspectives on salty and salt taste–enhancing peptides: A focus on preparation, evaluation and perception mechanisms of salt taste
Xin Chen, Na Luo, Chaofan Guo, et al.
Food Research International (2024) Vol. 190, pp. 114593-114593
Closed Access | Times Cited: 13
Recent progress of food‐derived bioactive peptides: Extraction, purification, function, and encapsulation
Yunsong Jiang, Jinyuan Sun, Jayani Chandrapala, et al.
Food Frontiers (2024) Vol. 5, Iss. 3, pp. 1240-1264
Open Access | Times Cited: 11
Agro-industrial waste enzymes: Perspectives in circular economy
Luisa F. Rojas, Paola Zapata, Laura Ruiz-Tirado
Current Opinion in Green and Sustainable Chemistry (2021) Vol. 34, pp. 100585-100585
Closed Access | Times Cited: 50
Production and identification of dipeptidyl peptidase IV (DPP-IV) inhibitory peptides from discarded cowhide collagen
Long He, Xinyue Wang, Yanru Wang, et al.
Food Chemistry (2022) Vol. 405, pp. 134793-134793
Closed Access | Times Cited: 35
In silico prediction of peptide variants from chia (S. hispanica L.) with antimicrobial, antibiofilm, and antioxidant potential
Anaí León Madrazo, Maira Rubí Segura Campos
Computational Biology and Chemistry (2022) Vol. 98, pp. 107695-107695
Closed Access | Times Cited: 29
Identification of Antioxidant Peptides Derived from Tilapia (Oreochromis niloticus) Skin and Their Mechanism of Action by Molecular Docking
Yueyun Ma, Dandan Zhang, Mengqi Liu, et al.
Foods (2022) Vol. 11, Iss. 17, pp. 2576-2576
Open Access | Times Cited: 28
New trends in extraction-process intensification: Hybrid and sequential green technologies
Giorgio Capaldi, Arianna Binello, Clelia Aimone, et al.
Industrial Crops and Products (2023) Vol. 209, pp. 117906-117906
Open Access | Times Cited: 20
Valorization of meat and bone residue by ultrasound and high voltage electrostatic field assisted two-stage enzymatic hydrolysis: Nutritional characteristics and flavor analysis
Tiantian Tang, Min Zhang, Yaping Liu
Food Bioscience (2023) Vol. 56, pp. 103203-103203
Closed Access | Times Cited: 17
Characterization and relationship analysis of antioxidant and anti-inflammatory peptides in pomelo fruitlet albumin
Ningjing Zhou, Yuming Zhong, Huifan Liu
Food Chemistry (2024) Vol. 446, pp. 138798-138798
Closed Access | Times Cited: 7
Study on the Optimization, Extraction Kinetics and Thermodynamics of the Ultrasound-Assisted Enzymatic Extraction of Tremella fuciformis Polysaccharides
Furong Hou, Shasha Song, Shuhui Yang, et al.
Foods (2024) Vol. 13, Iss. 9, pp. 1408-1408
Open Access | Times Cited: 7
Study on synergistic fermentation of bean dregs and soybean meal by multiple strains and proteases
Xinyu Heng, Huayou Chen, LU Chenxi, et al.
LWT (2021) Vol. 154, pp. 112626-112626
Open Access | Times Cited: 38
Optimization of ultrasonic-assisted enzymatic extraction of kiwi starch and evaluation of its structural, physicochemical, and functional characteristics
Jiaqi Wang, Tian Lan, Yushan Lei, et al.
Ultrasonics Sonochemistry (2021) Vol. 81, pp. 105866-105866
Open Access | Times Cited: 33
Production, identification and characterization of antioxidant peptides from potato protein by energy-divergent and gathered ultrasound assisted enzymatic hydrolysis
Hui Liu, Hongnan Sun, Miao Zhang, et al.
Food Chemistry (2022) Vol. 405, pp. 134873-134873
Closed Access | Times Cited: 23
Preparation, Structural Characterization, and Stability of Low-Molecular-Weight Collagen Peptides–Calcium Chelate Derived from Tuna Bones
Yaqi Zhong, Yufang Zhou, Mingzhu Ma, et al.
Foods (2023) Vol. 12, Iss. 18, pp. 3403-3403
Open Access | Times Cited: 13
Simultaneous extraction of five heavy metal ions from root vegetables via dual-frequency ultrasound-assisted enzymatic digestion
Min Yuan, Xinyan Huan, Xiaojun Yang, et al.
Food Chemistry (2024) Vol. 454, pp. 139741-139741
Closed Access | Times Cited: 4
Isolation, purification and characterization of antioxidant peptides from Spirulina platensis extracts co-fermentation with Thermus thermophilus HB27 and Saccharomyces cerevisiae CH006
Yu-Fei Wei, Junqiao Wang, Yu-Jun Luo, et al.
LWT (2024) Vol. 205, pp. 116497-116497
Open Access | Times Cited: 4
Techno-Functional Properties and Potential Applications of Peptides from Agro-Industrial Residues
Chaichawin Chavapradit, Wonnop Visessanguan, Suwan Panjanapongchai, et al.
JOURNAL OF RENEWABLE MATERIALS (2025), pp. 1-10
Closed Access
Bioactive peptides with potential anticancer properties from various food protein sources: status of recent research, production technologies, and developments
M. Hamdi, Bhanu Priya Kilari, Priti Mudgil, et al.
Critical Reviews in Biotechnology (2025), pp. 1-22
Open Access
Recent advances in the modification of soy proteinase: Enzyme types, structural and functional characteristics, and applications in foods
Yukun Pei, Shizhang Yan, Yi Liao, et al.
Food Research International (2025) Vol. 207, pp. 116056-116056
Closed Access
Interfacial Properties and Visualization of Emulsions Stabilized by Temperature-Triggered Bovine Bone High-Temperature Hydrolysate
Yan Xiao, Lingxia Sun, Donghong Zhang, et al.
Langmuir (2025)
Closed Access
Enhanced antioxidant peptide extraction from zein using optimized ultrasound-assisted dual-enzyme methods hydrolysis
Xiaoqin Ding, Yabin Zhao, Renlin Zheng, et al.
International Journal of Biological Macromolecules (2025), pp. 142938-142938
Closed Access
Page 1 - Next Page

Scroll to top