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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.

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Showing 1-25 of 35 citing articles:

Flavor profile and quality of strawberry wine are improved through sequential fermentation with indigenous non-Saccharomyces yeasts and Saccharomyces cerevisiae
Bo Yang, Shijiao Liu, Hongwen Zang, et al.
Food Bioscience (2024) Vol. 59, pp. 104021-104021
Closed Access | Times Cited: 8
Exploring the Blood Glucose-Lowering Potential of the Umami Peptides LADW and EEAEGT Derived from Tuna Skeletal Myosin: Perspectives from α-Glucosidase Inhibition and Starch Interaction
Shuai Zhao, Shengbao Cai, Lixin Ding, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 294-294
Open Access | Times Cited: 7
Extraction, identification, and molecular mechanisms of α-glucosidase inhibitory peptides from defatted Antarctic krill (Euphausia superba) powder hydrolysates
Kewei Zheng, Yuanyuan Wu, Qingfei Dai, et al.
International Journal of Biological Macromolecules (2024) Vol. 266, pp. 131126-131126
Closed Access | Times Cited: 6
Isoliquiritigenin retards starch digestion by increasing resistant starch content and inhibiting the activities of α-amylase and α-glucosidase
Yushi Wei, Le Deng, Shu‐Ling Chen, et al.
Food Bioscience (2024) Vol. 59, pp. 104227-104227
Closed Access | Times Cited: 6
Effect of co-fermentation of Rhodotorula mucilaginosa with Saccharomyces cerevisiae on the quality and flavor profile of cider
Shijiao Liu, Ruipeng Wang, Y.L. Zhang, et al.
Food Bioscience (2025), pp. 105973-105973
Closed Access
Advancements and Future Directions in Yellow Rice Wine Production Research
Jingxian Zhang, Tian Li, Gen Zou, et al.
Fermentation (2024) Vol. 10, Iss. 1, pp. 40-40
Open Access | Times Cited: 5
Phytochemical Profile, Antioxidant, Enzyme Inhibition, Acute Toxicity, In Silico Molecular Docking and Dynamic Analysis of Apis Mellifera Propolis as Antidiabetic Supplement
Putri Hawa Syaifie, Delfritama Ibadillah, Muhammad Miftah Jauhar, et al.
Chemistry & Biodiversity (2024) Vol. 21, Iss. 6
Closed Access | Times Cited: 4
A novel ACE inhibitory peptide from Douchi hydrolysate: Stability, inhibition mechanism, and antihypertensive potential in spontaneously hypertensive rats
Jianfei Li, Haohan Hu, Xiya Chen, et al.
Food Chemistry (2024) Vol. 460, pp. 140734-140734
Closed Access | Times Cited: 4
Effects of isolated pea protein on honeyed red ginseng manufactured by 3D printing for patients with dysphagia
Jiyoon Kim, Jung Soo Kim, Jeong‐Ho Lim, et al.
LWT (2023) Vol. 191, pp. 115570-115570
Open Access | Times Cited: 12
Rapid screening of the novel bioactive peptides with notable α-glucosidase inhibitory activity by UF-LC-MS/MS combined with three-AI-tool from black beans
Yuancheng Li, Xinlei Wang, Xumeng Guo, et al.
International Journal of Biological Macromolecules (2024) Vol. 266, pp. 130982-130982
Closed Access | Times Cited: 3
Effect of pectinase produced by Bacillus velezensis W17-6 on methanol content and overall quality of kiwifruit wine
Xiaohan Wei, Jie Hao, Kexin Xiong, et al.
Food Bioscience (2024) Vol. 59, pp. 104180-104180
Closed Access | Times Cited: 3
The interaction mechanism of tepotinib and α-glucosidase: A prelude to control type 2 diabetes mellitus
Ying Wang, Lingyan Xu, Tao Qin, et al.
Arabian Journal of Chemistry (2024) Vol. 17, Iss. 7, pp. 105802-105802
Open Access | Times Cited: 3
Origin identification for rice wines based on an electronic nose and convolution dot-product attention mechanism
Wenbo Zheng, Yanwei Wang, Liang Xiao, et al.
Sensors and Actuators A Physical (2024) Vol. 375, pp. 115521-115521
Closed Access | Times Cited: 3
Sensory-Guided Isolation, Identification, and Active Site Calculation of Novel Umami Peptides from Ethanol Precipitation Fractions of Fermented Grain Wine (Huangjiu)
R. P. H. Chang, Zhilei Zhou, Yong Dong, et al.
Foods (2023) Vol. 12, Iss. 18, pp. 3398-3398
Open Access | Times Cited: 9
Investigation of the antioxidative potential of Meretrix meretrix L. derived peptides from simulated gastrointestinal digestion: In vitro and in silico insights
Chao Du, Zhenzhen Hui, Na Li, et al.
LWT (2024) Vol. 198, pp. 115939-115939
Open Access | Times Cited: 2
Identification of Novel Peptides in Distillers’ Grains as Antioxidants, α-Glucosidase Inhibitors, and Insulin Sensitizers: In Silico and In Vitro Evaluation
Lixin Ding, Xiuqing Zheng, Lei Zhao, et al.
Nutrients (2024) Vol. 16, Iss. 9, pp. 1279-1279
Open Access | Times Cited: 2
Novel Se-enriched α-glucosidase inhibitory peptide derived from tuna dark meat: Preparation, identification and effects on IR-HepG2 cells
Hui Yu, Meiting Xian, Caiye Qu, et al.
Food Bioscience (2024) Vol. 60, pp. 104357-104357
Closed Access | Times Cited: 2
From waste to wonder: exploring the hypoglycemic and anti-oxidant properties of corn processing by−products
Xiaoqian Yang, Yuelong Wang, Jingfeng Li, et al.
Frontiers in Chemistry (2024) Vol. 12
Open Access | Times Cited: 2
Characterization, mechanisms, structure-activity relationships, and antihypertensive effects of ACE inhibitory peptides: rapid screening from sufu hydrolysate
Jianfei Li, Haohan Hu, Feng Chen, et al.
Food & Function (2024) Vol. 15, Iss. 18, pp. 9224-9234
Closed Access | Times Cited: 2
Development and Identification of Novel α-Glucosidase Inhibitory Peptides from Mulberry Leaves
F. X. Deng, Yihao Liang, Yuelei Lei, et al.
Foods (2023) Vol. 12, Iss. 21, pp. 3917-3917
Open Access | Times Cited: 5
Physicochemical properties, biological activities, and peptidome profile of grass carp swim bladder collagen hydrolysates
Ye Dong, Zhiyuan Dai
LWT (2023) Vol. 189, pp. 115544-115544
Open Access | Times Cited: 5
Anti-diabetic properties of brewer's spent yeast peptides. In vitro, in silico and ex vivo study after simulated gastrointestinal digestion
Marilin E. Aquino, Silvina R. Drago, Fermín Sánchez de Medina, et al.
Food & Function (2024) Vol. 15, Iss. 7, pp. 3778-3790
Open Access | Times Cited: 1
Identification and Free Radical Scavenging Activity of Oligopeptides from Mixed-Distillate Fermented Baijiu Grains and Soy Sauce Residue
Yunhao Zhao, Xiangyue Liu, Sijie Zhang, et al.
Metabolites (2024) Vol. 14, Iss. 6, pp. 298-298
Open Access | Times Cited: 1
Integrated characterization of arabica coffee husk tea using flavoromics, targeted screening, and in silico approaches
Chunyan Zhao, Xiuwei Liu, Hao Tian, et al.
Food Chemistry X (2024) Vol. 23, pp. 101556-101556
Open Access | Times Cited: 1
Separation and purification of antioxidant peptides from Idesia polycarpa Maxim. cake meal and study of conformational relationship between them
Lei Dou, Zimu Zhang, Wenqing Yang, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 9, pp. 6206-6225
Open Access | Times Cited: 1
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