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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:

Egg-derived peptides and hydrolysates: A new bioactive treasure for cardiometabolic diseases
Silvia Moreno-Fernández, Marta Garcés‐Rimón, Marta Miguel
Trends in Food Science & Technology (2020) Vol. 104, pp. 208-218
Closed Access | Times Cited: 35

Showing 1-25 of 35 citing articles:

3D printing as novel tool for fruit-based functional food production
Igor Tomašević, Predrag Putnik, Filip Valjak, et al.
Current Opinion in Food Science (2021) Vol. 41, pp. 138-145
Closed Access | Times Cited: 85
Antioxidant peptides: Overview of production, properties, and applications in food systems
Mohsen Mardani, Katalin Badak‐Kerti, Jamshid Farmani, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 22, Iss. 1, pp. 46-106
Closed Access | Times Cited: 52
Trends and applications of food protein-origin hydrolysates and bioactive peptides
Yi‐Hsieng Samuel Wu, Yi‐Chen Chen
Journal of Food and Drug Analysis (2022) Vol. 30, Iss. 2, pp. 172-184
Open Access | Times Cited: 29
Antioxidant Activity of Soybean Peptides and Keap1 Protein: A Combined In Vitro and In Silico Analysis
Yan Zhang, Yuyang Liu, Wannan Li, et al.
LWT (2024) Vol. 212, pp. 117019-117019
Open Access | Times Cited: 6
A review on recent advances of egg byproducts: Preparation, functional properties, biological activities and food applications
Nanhai Xiao, Xi Huang, He Wen, et al.
Food Research International (2021) Vol. 147, pp. 110563-110563
Closed Access | Times Cited: 36
The Impact of Processing and Extraction Methods on the Allergenicity of Targeted Protein Quantification as Well as Bioactive Peptides Derived from Egg
Parisa Mostashari, Krystian Marszałek, Aynura Aliyeva, et al.
Molecules (2023) Vol. 28, Iss. 6, pp. 2658-2658
Open Access | Times Cited: 15
Complexation between egg yolk protein hydrolysate, phytic acid and calcium ion: Binding mechanisms and influence on protein digestibility and calcium uptake
Ying Liu, Suihua Lu, Jun Meng, et al.
LWT (2023) Vol. 184, pp. 114986-114986
Open Access | Times Cited: 13
Fabrication, Structural and Emulsifying Properties of Egg White Protein-Dextran Conjugates through Maillard Reaction
Xing Yao, David Julian McClements, Yujie Su, et al.
Food Biophysics (2022) Vol. 17, Iss. 4, pp. 650-661
Closed Access | Times Cited: 16
Food-derived bioactive peptides as momentous food components: Can functional peptides passed through the PI3K/Akt/mTOR pathway and NF-κB pathway to repair and protect the skeletal muscle injury?
Chenna Di, Wei Jia
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 25, pp. 9210-9227
Closed Access | Times Cited: 9
Preparation, Structural Identification, and Screening of Egg-Derived Peptides with Facilitating Alcohol Metabolism Activity
Yali Tan, Yulin Wang, Xu Yu, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 745-745
Open Access | Times Cited: 3
Discovery of a novel nanomolar angiotensin-I converting enzyme inhibitory peptide with unusual binding mechanisms derived from Chlorella pyrenoidosa
Qishan Suo, Jing Wang, Ning Wu, et al.
International Journal of Biological Macromolecules (2024) Vol. 280, pp. 135873-135873
Closed Access | Times Cited: 3
Unveiling and application of the chicken egg proteome: An overview on a two-decade achievement
Yaqi Meng, Ning Qiu, Vincent Guyonnet, et al.
Food Chemistry (2022) Vol. 393, pp. 133403-133403
Closed Access | Times Cited: 13
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
Immunomodulatory activity of egg yolk protein hydrolysates prepared by novel two-step hydrolysis: A study of mechanism and stability after in vitro digestion model
Jae Hoon Lee, Jieun Lee, Hyun‐Dong Paik
Poultry Science (2022) Vol. 101, Iss. 5, pp. 101802-101802
Open Access | Times Cited: 11
Restoration of immunity by whole egg was superior to egg white or egg yolk in a cyclophosphamide-induced immunocompromised mouse model
Xiaomeng Li, Zuyue Li, Xinyue Zhang, et al.
Food Bioscience (2022) Vol. 50, pp. 102013-102013
Closed Access | Times Cited: 11
Effect of pepsin on antioxidant and antibacterial activity of protein hydrolysate from salted jellyfish (Lobonema smithii and Rhopilema hispidum) by-products
Pratchaya Muangrod, Wiriya Charoenchokpanich, Sittiruk Roytrakul, et al.
E3S Web of Conferences (2022) Vol. 355, pp. 02013-02013
Open Access | Times Cited: 9
Egg white hydrolysate peptides act as antimicrobial and anti-inflammatory agents for acne
Anuwat Wanthong, Chanapat Boonmark, Nichakamol Vaisopha, et al.
Heliyon (2024) Vol. 10, Iss. 11, pp. e32468-e32468
Open Access | Times Cited: 1
Long-term egg-protein hydrolysate consumption improves endothelial function: a randomized, double-blind, placebo-controlled trial in older adults with overweight or obesity
Micah S. Adams, Ronald P. Mensink, Jogchum Plat, et al.
European Journal of Nutrition (2024) Vol. 64, Iss. 1
Closed Access | Times Cited: 1
Antioxidant and Immune-Modulating Activities of Egg Yolk Protein Extracts
Jae Hoon Lee, Yunjung Lee, Hyun‐Dong Paik, et al.
Food Science of Animal Resources (2022) Vol. 42, Iss. 2, pp. 321-331
Open Access | Times Cited: 7
Investigation of the optimal production conditions for egg white hydrolysates and physicochemical characteristics
Chih‐Yao Hou, Sulfath Hakkim Hazeena, Shu‐Ling Hsieh, et al.
Journal of Food Science and Technology (2023) Vol. 60, Iss. 5, pp. 1600-1611
Open Access | Times Cited: 3
Identification of potent antioxidant bioactive peptides from the soluble proteins of chicken egg yolk
Hisham R. Ibrahim, Ai Hitotsumatsu, Takeshi Miyata
Functional Food Science - Online ISSN 2767-3146 (2023) Vol. 3, Iss. 6, pp. 63-63
Open Access | Times Cited: 3
Absorption of egg white hydrolysate in the intestine: Clathrin-dependent endocytosis as the main transport route
Haixi You, Juanrui Li, Yiju Li, et al.
Food Research International (2023) Vol. 173, pp. 113480-113480
Closed Access | Times Cited: 3
Effect of pepsin hydrolysis on antioxidant activity of jellyfish protein hydrolysate
Pratchaya Muangrod, Wiriya Charoenchokpanich, Vilai Rungsardthong, et al.
E3S Web of Conferences (2021) Vol. 302, pp. 02010-02010
Open Access | Times Cited: 6
Dissecting the potential mechanism of antihypertensive effects of RVPSL on spontaneously hypertensive rats via widely targeted kidney metabolomics
Zhipeng Yu, Li Wang, Sijia Wu, et al.
Journal of the Science of Food and Agriculture (2022) Vol. 103, Iss. 1, pp. 428-436
Closed Access | Times Cited: 3
A comprehensive review on salted eggs: quality formation mechanisms, innovative pickling technologies and value-added applications
Xiaotuo Wang, Jing‐Shou Zhang, Sriram K. Vidyarthi, et al.
Sustainable Food Technology (2024) Vol. 2, Iss. 5, pp. 1409-1427
Open Access
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