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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 in beef: Endogenous generation through postmortem aging
Yu Fu, J.F. Young, Margrethe Therkildsen
Meat Science (2016) Vol. 123, pp. 134-142
Closed Access | Times Cited: 65

Showing 1-25 of 65 citing articles:

Antioxidant and Anti-Inflammatory Activities of Hydrolysates and Peptide Fractions Obtained by Enzymatic Hydrolysis of Selected Heat-Treated Edible Insects
Ewelina Zielińska, Barbara Baraniak, Monika Karaś
Nutrients (2017) Vol. 9, Iss. 9, pp. 970-970
Open Access | Times Cited: 202
Meat and Human Health—Current Knowledge and Research Gaps
Nina Rica Wium Geiker, Hanne Christine Bertram, Heddie Mejborn, et al.
Foods (2021) Vol. 10, Iss. 7, pp. 1556-1556
Open Access | Times Cited: 121
Plant- and Animal-Based Antioxidants’ Structure, Efficacy, Mechanisms, and Applications: A Review
E.D.N.S. Abeyrathne, Ki‐Chang Nam, Xi Huang, et al.
Antioxidants (2022) Vol. 11, Iss. 5, pp. 1025-1025
Open Access | Times Cited: 96
Exploration of collagen recovered from animal by-products as a precursor of bioactive peptides: Successes and challenges
Yu Fu, Margrethe Therkildsen, Rotimi E. Aluko, et al.
Critical Reviews in Food Science and Nutrition (2018) Vol. 59, Iss. 13, pp. 2011-2027
Closed Access | Times Cited: 117
Bioactive Peptides in Animal Food Products
Marzia Albenzio, Antonella Santillo, Mariangela Caroprese, et al.
Foods (2017) Vol. 6, Iss. 5, pp. 35-35
Open Access | Times Cited: 92
Phosphorylation modification of collagen peptides from fish bone enhances their calcium-chelating and antioxidant activity
Jiaqi Luo, Xintong Yao, Olugbenga P. Soladoye, et al.
LWT (2021) Vol. 155, pp. 112978-112978
Open Access | Times Cited: 69
Insight from untargeted metabolomics: Revealing the potential marker compounds changes in refrigerated pork based on random forests machine learning algorithm
Minghui Gu, Cheng Li, Li Chen, et al.
Food Chemistry (2023) Vol. 424, pp. 136341-136341
Closed Access | Times Cited: 30
Metabiotics: The Functional Metabolic Signatures of Probiotics: Current State-of-Art and Future Research Priorities—Metabiotics: Probiotics Effector Molecules
Aarti Singh, Vishakha Vishwakarma, Barkha Singhal
Advances in Bioscience and Biotechnology (2018) Vol. 09, Iss. 04, pp. 147-189
Open Access | Times Cited: 80
Comparative peptidomic profile and bioactivities of cooked beef, pork, chicken and turkey meat after in vitro gastro-intestinal digestion
Serena Martini, Angela Conte, Davide Tagliazucchi
Journal of Proteomics (2019) Vol. 208, pp. 103500-103500
Open Access | Times Cited: 72
Food protein-derived renin-inhibitory peptides:in vitroandin vivoproperties
Rotimi E. Aluko
Journal of Food Biochemistry (2018) Vol. 43, Iss. 1, pp. e12648-e12648
Open Access | Times Cited: 71
The proteomics homology of antioxidant peptides extracted from dry-cured Xuanwei and Jinhua ham
Lujuan Xing, Rui Liu, Xiaoge Gao, et al.
Food Chemistry (2018) Vol. 266, pp. 420-426
Closed Access | Times Cited: 68
Combined in vivo and in silico approaches for predicting the release of bioactive peptides from meat digestion
Thierry Sayd, Claire Dufour, Christophe Chambon, et al.
Food Chemistry (2018) Vol. 249, pp. 111-118
Closed Access | Times Cited: 64
Transepithelial transport across Caco-2 cell monolayers of angiotensin converting enzyme (ACE) inhibitory peptides derived from simulated in vitro gastrointestinal digestion of cooked chicken muscles
Papungkorn Sangsawad, Sittiruk Roytrakul, Kiattawee Choowongkomon, et al.
Food Chemistry (2018) Vol. 251, pp. 77-85
Closed Access | Times Cited: 61
Bioactive peptides from meat: Current status on production, biological activity, safety, and regulatory framework
Madhuja Madhu, Deepak Kumar, Ranjna Sirohi, et al.
Chemosphere (2022) Vol. 307, pp. 135650-135650
Closed Access | Times Cited: 32
Contribution of intramuscular connective tissue and its structural components on meat tenderness-revisited: a review
Bimol C. Roy, Heather L. Bruce
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 25, pp. 9280-9310
Closed Access | Times Cited: 20
Effect of cooking and simulated gastrointestinal digestion on the activity of generated bioactive peptides in aged beef meat
Leticia Mora, Tomás Bolumar, Alejandro Heres, et al.
Food & Function (2017) Vol. 8, Iss. 12, pp. 4347-4355
Closed Access | Times Cited: 60
Recent Development in Bioactive Peptides from Plant and Animal Products and Their Impact on the Human Health
Samir A. Mahgoub, Mahmoud Alagawany, Maha M. Nader, et al.
Food Reviews International (2021) Vol. 39, Iss. 1, pp. 511-536
Closed Access | Times Cited: 34
Bioactivities generated from meat proteins by enzymatic hydrolysis and the Maillard reaction
Keizo Arihara, Issei Yokoyama, Motoko Ohata
Meat Science (2021) Vol. 180, pp. 108561-108561
Open Access | Times Cited: 34
Stability and bioactivity of peptides in food matrices based on processing conditions
Tolulope Joshua Ashaolu, Thanh‐Do Le, Itthanan Suttikhana
Food Research International (2023) Vol. 168, pp. 112786-112786
Closed Access | Times Cited: 15
Novel insights from protein degradation: Deciphering the dynamic evolution of biogenic amines as a quality indicator in pork during storage
Minghui Gu, Cheng Li, Yuanyuan Su, et al.
Food Research International (2023) Vol. 167, pp. 112684-112684
Closed Access | Times Cited: 14
Generation of bioactive peptides from duck meat during post-mortem aging
Dongmei Liu, Xing Chen, Jichao Huang, et al.
Food Chemistry (2017) Vol. 237, pp. 408-415
Closed Access | Times Cited: 48
Bioactive peptides derived from bovine and porcine co-products: A review
Tomás Lafarga, Carlos Álvarez, María Hayes
Journal of Food Biochemistry (2017) Vol. 41, Iss. 6, pp. e12418-e12418
Open Access | Times Cited: 47
Amount of Collagen in the Meat Contained in Japanese Daily Dishes and the Collagen Peptide Content in Human Blood after Ingestion of Cooked Fish Meat
Tomoko Asai, Akira Takahashi, Kumie Ito, et al.
Journal of Agricultural and Food Chemistry (2019) Vol. 67, Iss. 10, pp. 2831-2838
Closed Access | Times Cited: 37
Characteristic Metabolic Changes of the Crust from Dry-Aged Beef Using 2D NMR Spectroscopy
Hyun Cheol Kim, Ki Ho Baek, Yoon‐Joo Ko, et al.
Molecules (2020) Vol. 25, Iss. 13, pp. 3087-3087
Open Access | Times Cited: 36
Utilizing Pork Exudate Metabolomics to Reveal the Impact of Aging on Meat Quality
Qianqian Yu, Bruce R. Cooper, Tiago J. P. Sobreira, et al.
Foods (2021) Vol. 10, Iss. 3, pp. 668-668
Open Access | Times Cited: 29
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