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:
A review on bioactive peptides derived from meat and by-products: Extraction methods, biological activities, applications and limitations
María López‐Pedrouso, Ahmed A. Zaky, José M. Lorenzo, et al.
Meat Science (2023) Vol. 204, pp. 109278-109278
Open Access | Times Cited: 28
María López‐Pedrouso, Ahmed A. Zaky, José M. Lorenzo, et al.
Meat Science (2023) Vol. 204, pp. 109278-109278
Open Access | Times Cited: 28
Showing 1-25 of 28 citing articles:
Emulsified sausages with yeast protein as an animal fat replacer: Effects on nutritional composition, spatial structure, gel performance, and sensory quality
Ruotong Guo, Jian Xiong, Pei Li, et al.
Meat Science (2024) Vol. 210, pp. 109433-109433
Closed Access | Times Cited: 14
Ruotong Guo, Jian Xiong, Pei Li, et al.
Meat Science (2024) Vol. 210, pp. 109433-109433
Closed Access | Times Cited: 14
Antioxidant potential of peptides from poultry hemoglobin via probiotic-assisted hydrolysis: Deciphering mechanisms at the cellular level and through molecular dynamics simulations
Wei Cui, Yong Xie, Yinghui Zhang, et al.
Food Research International (2025) Vol. 204, pp. 115953-115953
Closed Access | Times Cited: 1
Wei Cui, Yong Xie, Yinghui Zhang, et al.
Food Research International (2025) Vol. 204, pp. 115953-115953
Closed Access | Times Cited: 1
Bioactive Compounds Extraction from Microalgae by Biotechnological Processes
Dulce Libna Ambriz-Pérez, Karla Patricia de Oliveira Luna, Andrea de Jesús Gárate-Osuna, et al.
(2025), pp. 91-123
Closed Access | Times Cited: 1
Dulce Libna Ambriz-Pérez, Karla Patricia de Oliveira Luna, Andrea de Jesús Gárate-Osuna, et al.
(2025), pp. 91-123
Closed Access | Times Cited: 1
Characterization of peptides released from frozen-then-aged beef after digestion in an in vitro infant gastrointestinal model
Seonmin Lee, Kyung Jo, Seul-Ki-Chan Jeong, et al.
Meat Science (2024) Vol. 212, pp. 109468-109468
Closed Access | Times Cited: 6
Seonmin Lee, Kyung Jo, Seul-Ki-Chan Jeong, et al.
Meat Science (2024) Vol. 212, pp. 109468-109468
Closed Access | Times Cited: 6
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
Gülsüm Deveci, Elif Çelik, Duygu Ağagündüz, et al.
Fermentation (2023) Vol. 9, Iss. 11, pp. 923-923
Open Access | Times Cited: 13
Exploring the Modern Bioactive Peptides (BAPs ) Universe: Doors to the Future
Prasanna J. Patil
Peptide Science (2024)
Closed Access | Times Cited: 5
Prasanna J. Patil
Peptide Science (2024)
Closed Access | Times Cited: 5
Advances in the application and mechanism of bioactive peptides in the treatment of inflammation
Haiyang Liu, Lulu Zhang, Jingmou Yu, et al.
Frontiers in Immunology (2024) Vol. 15
Open Access | Times Cited: 5
Haiyang Liu, Lulu Zhang, Jingmou Yu, et al.
Frontiers in Immunology (2024) Vol. 15
Open Access | Times Cited: 5
Hydrolyzing collagen by extracellular protease hap of Aeromonas salmonicida: Turning chicken by-products into bioactive resources
Liangting Shao, Junming Gong, Yang Dong, et al.
Food Chemistry (2025) Vol. 471, pp. 142778-142778
Closed Access
Liangting Shao, Junming Gong, Yang Dong, et al.
Food Chemistry (2025) Vol. 471, pp. 142778-142778
Closed Access
Meat Products with Bioactive Peptides
Shweta Kelkar, Sarang Dilip Pophaly, Awadhesh Kumar Tripathi, et al.
(2025), pp. 201-226
Closed Access
Shweta Kelkar, Sarang Dilip Pophaly, Awadhesh Kumar Tripathi, et al.
(2025), pp. 201-226
Closed Access
Biopolymeric Hydrolysates from Dosidicus gigas: Functional Applications and Shelf-Life Extension in Squid Sausages
Francisco Antonio López‐Medina, Octavio Dublán‐García, Ana Gabriela Morachis‐Valdez, et al.
Polymers (2025) Vol. 17, Iss. 7, pp. 839-839
Open Access
Francisco Antonio López‐Medina, Octavio Dublán‐García, Ana Gabriela Morachis‐Valdez, et al.
Polymers (2025) Vol. 17, Iss. 7, pp. 839-839
Open Access
Exploring food-derived bioactive peptides: efficacy, mechanisms, and clinical implications in ferroptosis regulation
Chenzhe Gao, Long Zhang, Jiahui Ma, et al.
Trends in Food Science & Technology (2025), pp. 105014-105014
Closed Access
Chenzhe Gao, Long Zhang, Jiahui Ma, et al.
Trends in Food Science & Technology (2025), pp. 105014-105014
Closed Access
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
Chaichawin Chavapradit, Wonnop Visessanguan, Suwan Panjanapongchai, et al.
JOURNAL OF RENEWABLE MATERIALS (2025), pp. 1-10
Closed Access
Cost-effective production of meaty aroma from porcine cells for hybrid cultivated meat
Hanzhang Zhou, Larry Sai Weng Loo, F. Ong, et al.
Food Chemistry (2025) Vol. 473, pp. 142946-142946
Open Access
Hanzhang Zhou, Larry Sai Weng Loo, F. Ong, et al.
Food Chemistry (2025) Vol. 473, pp. 142946-142946
Open Access
Peptide-Based Nanoparticles from Agricultural and Food Waste: Applications in Smart Food Packaging
Pooja Yadav, Nishita Makkar, M. P. Jain, et al.
International Journal of Peptide Research and Therapeutics (2025) Vol. 31, Iss. 3
Closed Access
Pooja Yadav, Nishita Makkar, M. P. Jain, et al.
International Journal of Peptide Research and Therapeutics (2025) Vol. 31, Iss. 3
Closed Access
Bioactive peptides as multipotent molecules bespoke and designed for Alzheimer's disease
Ana Mesias, Sandra Borges, Manuela Pintado, et al.
Neuropeptides (2025) Vol. 111, pp. 102515-102515
Closed Access
Ana Mesias, Sandra Borges, Manuela Pintado, et al.
Neuropeptides (2025) Vol. 111, pp. 102515-102515
Closed Access
Red Meat Amino Acids for Beginners: A Narrative Review
Benjamin Barr, Danielle E. Levitt, Lauren Gollahon
Nutrients (2025) Vol. 17, Iss. 6, pp. 939-939
Open Access
Benjamin Barr, Danielle E. Levitt, Lauren Gollahon
Nutrients (2025) Vol. 17, Iss. 6, pp. 939-939
Open Access
Evaluation of postprandial thermal feeling in mice using a behavioral thermoregulation analysis: Differences in meat species and their fractions
Jun‐ichi Wakamatsu, Yi Tan, Seiya Kato, et al.
Journal of Thermal Biology (2025), pp. 104101-104101
Closed Access
Jun‐ichi Wakamatsu, Yi Tan, Seiya Kato, et al.
Journal of Thermal Biology (2025), pp. 104101-104101
Closed Access
Applications of sustainable proteins in food and feed, and perspectives on health and circular bioeconomy
Moslem Sabaghi, Mohammad M. Seyedalmoosavi
International Journal of Biological Macromolecules (2025) Vol. 309, pp. 143193-143193
Closed Access
Moslem Sabaghi, Mohammad M. Seyedalmoosavi
International Journal of Biological Macromolecules (2025) Vol. 309, pp. 143193-143193
Closed Access
Recent developments in ultrasound approach for preservation of animal origin foods
A.R. Bariya, Nikheel Bhojraj Rathod, Ajay Patel, et al.
Ultrasonics Sonochemistry (2023) Vol. 101, pp. 106676-106676
Open Access | Times Cited: 9
A.R. Bariya, Nikheel Bhojraj Rathod, Ajay Patel, et al.
Ultrasonics Sonochemistry (2023) Vol. 101, pp. 106676-106676
Open Access | Times Cited: 9
Meat by-products as a source of bioactive peptides and functional ingredients: Regulatory and safety barriers to valorization
Mohammed Gagaoua, Arun K. Das, Yu Fu, et al.
Current Opinion in Green and Sustainable Chemistry (2024) Vol. 47, pp. 100910-100910
Closed Access | Times Cited: 2
Mohammed Gagaoua, Arun K. Das, Yu Fu, et al.
Current Opinion in Green and Sustainable Chemistry (2024) Vol. 47, pp. 100910-100910
Closed Access | Times Cited: 2
Harvesting bioactive peptides from sustainable protein sources: Unveiling technological and functional properties through in silico analyses
Hale İnci Öztürk, Aysun Oraç
Food and Humanity (2024) Vol. 2, pp. 100294-100294
Closed Access | Times Cited: 2
Hale İnci Öztürk, Aysun Oraç
Food and Humanity (2024) Vol. 2, pp. 100294-100294
Closed Access | Times Cited: 2
Valorization of animal waste proteins for agricultural, food production, and medicinal applications
Stopira Yannick Benz Boboua, Qingmei Wen, Lei Zhang, et al.
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access | Times Cited: 2
Stopira Yannick Benz Boboua, Qingmei Wen, Lei Zhang, et al.
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access | Times Cited: 2
Unexplored Opportunities of Utilizing Food Waste in Food Product Development for Cardiovascular Health
Siraphat Taesuwan, Wachira Jirarattanarangsri, Sutee Wangtueai, et al.
Current Nutrition Reports (2024)
Closed Access | Times Cited: 2
Siraphat Taesuwan, Wachira Jirarattanarangsri, Sutee Wangtueai, et al.
Current Nutrition Reports (2024)
Closed Access | Times Cited: 2
Functional development of porcine spleen as a by-product of pig slaughterhouse: Preparation, identification and bioactive activities of a novel peptide
Chao Liu, Hui-xian An, Anjun Liu
Food Bioscience (2023) Vol. 56, pp. 103448-103448
Closed Access | Times Cited: 6
Chao Liu, Hui-xian An, Anjun Liu
Food Bioscience (2023) Vol. 56, pp. 103448-103448
Closed Access | Times Cited: 6
Strategies for Porcine Liver Valorization as a Source of Food Ingredients
E. Saguer, Blanca Abril, Mirian Pateiro, et al.
Current Food Science and Technology Reports (2024) Vol. 2, Iss. 3, pp. 241-253
Open Access | Times Cited: 1
E. Saguer, Blanca Abril, Mirian Pateiro, et al.
Current Food Science and Technology Reports (2024) Vol. 2, Iss. 3, pp. 241-253
Open Access | Times Cited: 1
