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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:

Extraction and identification of bioactive peptides from Panxian dry-cured ham with multifunctional activities
Hongying Li, Jianping Wu, Jing Wan, et al.
LWT (2022) Vol. 160, pp. 113326-113326
Open Access | Times Cited: 25

Showing 25 citing articles:

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: 49
Exploring the novel antioxidant peptides in low-salt dry-cured ham: Preparation, purification, identification and molecular docking
Yingdao Nan, Baide Mu, Chang-xin Ge, et al.
Food Chemistry (2024) Vol. 446, pp. 138697-138697
Closed Access | Times Cited: 17
The Changes Occurring in Proteins during Processing and Storage of Fermented Meat Products and Their Regulation by Lactic Acid Bacteria
Daixun Wang, Feng Cheng, Yi Wang, et al.
Foods (2022) Vol. 11, Iss. 16, pp. 2427-2427
Open Access | Times Cited: 55
Response surface methodology optimization on extraction and antioxidant activity evaluation of antioxidant peptide from enzymatic hydrolysates of sturgeon bone
Ying Zhang, Meng Gui, Wei Fan, et al.
LWT (2024) Vol. 198, pp. 116042-116042
Open Access | Times Cited: 12
Insight into the autochthonous bacterial strains as starter cultures for improving the flavor profiles of dry-cured duck: Changes in microbial diversity and metabolic profiles
Xiaomin Li, Lie-hua Che, Wen-di Zhang, et al.
Food Chemistry (2024) Vol. 443, pp. 138446-138446
Closed Access | Times Cited: 11
Identification and molecular mechanism of novel bifunctional peptides from Duroc × (Landrace × Yorkshire) pig dry-cured ham: A peptidomics and in silico analysis
Daodian Wang, Guangqiang Wei, Yanying Yang, et al.
Food Research International (2024) Vol. 180, pp. 114066-114066
Closed Access | Times Cited: 9
Chia derived bioactive peptides: Extraction, characterization, pharmacological activities and potential food applications
Emmanuel O. Mensah, Людмила Надточий, Parise Adadi, et al.
Food Bioscience (2024) Vol. 59, pp. 103975-103975
Open Access | Times Cited: 8
Bioactive Peptides from Fermented Foods: Production Approaches, Sources, and Potential Health Benefits
Lucilla Fabbri, Andrea Cavallero, Francesco Vidotto, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3369-3369
Open Access | Times Cited: 7
Dynamic changes in physicochemical property, biogenic amines content and microbial diversity during the fermentation of Sanchuan ham
Zhongai Chen, Hong Chen, Huan Du, et al.
Deleted Journal (2023) Vol. 13, Iss. 1, pp. 506-516
Open Access | Times Cited: 13
Certain Fermented Foods and Their Possible Health Effects with a Focus on Bioactive Compounds and Microorganisms
Gülsüm Deveci, Elif Çelik, Duygu Ağagündüz, et al.
Fermentation (2023) Vol. 9, Iss. 11, pp. 923-923
Open Access | Times Cited: 13
Regulation of endogenous enzyme activity and quality of dry-cured pork loin at ripening stage by electrical stimulation
Xiaolin Zhong, Shenghui Bi, Lisha Lan, et al.
LWT (2025), pp. 117400-117400
Open Access
Novel antioxidant and cytoprotective peptides from Psophocarpus tetragonolobus (L.) DC seed protein hydrolysate
Prapassorn Puenprom, Anirut Hlosrichok, Ratchaneewan Aunpad
Journal of Food Measurement & Characterization (2025)
Closed Access
Bioactive peptides in fermented foods and their application: a critical review
Rounak Chourasia, Loreni Chiring Phukon, Md Minhajul Abedin, et al.
Systems Microbiology and Biomanufacturing (2022) Vol. 3, Iss. 1, pp. 88-109
Closed Access | Times Cited: 21
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
Perspective of sodium reduction based on endogenous proteases via the strategy of sodium replacement in conjunction with mediated-curing
Mingming Li, Xin Zhang, Yantao Yin, et al.
Critical Reviews in Food Science and Nutrition (2023), pp. 1-12
Closed Access | Times Cited: 7
Elucidation of potential relationship between endogenous proteases and key flavor substances in dry-cured pork coppa
Mingming Li, Qiujin Zhu, Chao Qu, et al.
Deleted Journal (2023) Vol. 13, Iss. 4, pp. 2152-2160
Open Access | Times Cited: 7
Preparation of Antioxidant Peptides from Chicken Bone Proteins and the Influence of Their Compositional Characteristics on Antioxidant Activity
Yitong Jin, Peng Zhou, Chengzhi Zhu, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4171-4171
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
Identification of a Novel Bioactive Peptide Derived from Frozen Chicken Breast Hydrolysate and the Utilization of Hydrolysates as Biopreservatives
Mohamed Abdelfattah Maky, Takeshi Zendo
Biology (2023) Vol. 12, Iss. 9, pp. 1218-1218
Open Access | Times Cited: 3
Antioxidant and anti-inflammatory peptides in dry-fermented sausages fermented with Staphylococcus simulans QB7
Hongying Li, Linggao Liu, Hongbing Fan, et al.
Food & Function (2024)
Closed Access
Ultrasound pretreatment and solvent extraction parameters effects on the nutritional characteristics of Indonesian shortfin eel (Anguilla bicolor bicolor) protein concentrate
Andri Cahyo Kumoro, Dyah Hesti Wardhani, Tutuk Djoko Kusworo, et al.
Food Chemistry X (2024) Vol. 25, pp. 102103-102103
Open Access
Sürdürülebilir Biyoaktif Peptit Kaynakları: Gıda İşleme Yan Ürünleri ve Atıkları
Aysun Oraç
Turkish Journal of Agriculture - Food Science and Technology (2024) Vol. 12, Iss. 5, pp. 855-866
Open Access
Exploration on method of lyophilized Lactobacillus plantarum SJ-4 and its population succession pattern in fermented tenderloin ham
Jie Zhou, Linggao Liu, Hongying Li, et al.
Food Science of Animal Products (2023) Vol. 1, Iss. 1, pp. 9240012-9240012
Open Access | Times Cited: 1
Comparative analysis of the bioactive properties of collagen from various animal sources
Marina Kurbanova, Roman Voroshilin, Olesya Kalugina
AIP conference proceedings (2023) Vol. 2931, pp. 020010-020010
Closed Access | Times Cited: 1
Identification and In Silico Simulation on Inhibitory Platelet-Activating Factor Acetyl Hydrolase Peptides from Dry-Cured Pork Coppa
Mingming Li, Xin Zhang, Jiapeng Li, et al.
Foods (2023) Vol. 12, Iss. 6, pp. 1190-1190
Open Access
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