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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 from yeast: A comparative review on production methods, bioactivity, structure-function relationship, and stability
Mahta Mirzaei, Amin Shavandi, Saeed Mirdamadi, et al.
Trends in Food Science & Technology (2021) Vol. 118, pp. 297-315
Open Access | Times Cited: 74

Showing 1-25 of 74 citing articles:

Advances in the stability challenges of bioactive peptides and improvement strategies
Jingyan Pei, Xinchang Gao, Daodong Pan, et al.
Current Research in Food Science (2022) Vol. 5, pp. 2162-2170
Open Access | Times Cited: 66
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: 45
Novel kokumi peptides from yeast extract and their taste mechanism via an in silico study
Haofeng Lao, Jincui Chang, Haining Zhuang, et al.
Food & Function (2024) Vol. 15, Iss. 5, pp. 2459-2473
Closed Access | Times Cited: 17
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: 51
A critical review of fungal proteins: Emerging preparation technology, active efficacy and food application
Bijie Wang, Ying Shi, Hongyun Lu, et al.
Trends in Food Science & Technology (2023) Vol. 141, pp. 104178-104178
Closed Access | Times Cited: 22
Identification and virtual screening of novel antioxidant peptides from brewing by-products and their cytoprotective effects against H2O2-induced oxidative stress
Zixuan Hu, Chunfeng Liu, Chengtuo Niu, et al.
Food Bioscience (2024) Vol. 58, pp. 103686-103686
Closed Access | Times Cited: 9
Microbiology, flavor formation, and bioactivity of fermented soybean curd (furu): A review
Guanmian Wei, Bimal Chitrakar, Joe M. Regenstein, et al.
Food Research International (2022) Vol. 163, pp. 112183-112183
Closed Access | Times Cited: 34
Nutraceuticals and Food-Grade Lipid Nanoparticles: From Natural Sources to a Circular Bioeconomy Approach
Cristina Blanco-Llamero, Joel Fonseca, Alessandra Durazzo, et al.
Foods (2022) Vol. 11, Iss. 15, pp. 2318-2318
Open Access | Times Cited: 29
Sequential extraction of compounds of interest from yeast biomass assisted by pulsed electric fields
Alejandro Berzosa, Carlota Delso, Jorge Sanz, et al.
Frontiers in Bioengineering and Biotechnology (2023) Vol. 11
Open Access | Times Cited: 17
Spent Yeast Waste Streams as a Sustainable Source of Bioactive Peptides for Skin Applications
Eduardo M. Costa, Ana Sofia Oliveira, Sara Silva, et al.
International Journal of Molecular Sciences (2023) Vol. 24, Iss. 3, pp. 2253-2253
Open Access | Times Cited: 15
Lentils protein isolate as a fermenting substrate for the production of bioactive peptides by lactic acid bacteria and neglected yeast species
Stefano Tonini, Ali Zein Alabiden Tlais, Bruno Galli, et al.
Microbial Biotechnology (2024) Vol. 17, Iss. 1
Open Access | Times Cited: 5
Bioactive peptides of marine organisms: Roles in the reduction and control of cardiovascular diseases
Jia Du, Miao Xiao, Naomi Sudo, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 8, pp. 5271-5284
Open Access | Times Cited: 5
Recent progress in the preparation of bioactive peptides using simulated gastrointestinal digestion processes
Chao Du, Hansheng Gong, Huawei Zhao, et al.
Food Chemistry (2024) Vol. 453, pp. 139587-139587
Open Access | Times Cited: 5
Towards microbial consortia in fermented foods for metabolic engineering and synthetic biology
Yongping Xin, Mingqiang Qiao
Food Research International (2025) Vol. 201, pp. 115677-115677
Closed Access
Research Progress of Bioactive Peptides in Improving Type II Diabetes
Jiaxin Yu, Guoxing Chen, Yan Jin, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 340-340
Open Access
Fermented Spirulina products with Saccharomyces and non- Saccharomyces yeasts: Special reference to their microbial, physico-chemical and sensory characterizations
Busra Sahin, Müge İşleten Hoşoğlu, Onur Güneşer, et al.
Food Bioscience (2022) Vol. 47, pp. 101691-101691
Closed Access | Times Cited: 25
Processing technology, principle, and nutritional characteristics of preserved eggs: A review
Hui Xue, Tianfeng Han, Mingsheng Xu, et al.
Trends in Food Science & Technology (2022) Vol. 128, pp. 265-277
Closed Access | Times Cited: 23
Bio-utilization of brewery waste (Brewer's spent yeast) in global aquafeed production and its efficiency in replacing fishmeal: From a sustainability viewpoint
M. Gokulakrishnan, Rajesh Kumar, S. Ferosekhan, et al.
Aquaculture (2022) Vol. 565, pp. 739161-739161
Closed Access | Times Cited: 23
Metabolomic analysis of fermented milk with Lactobacillus delbrueckii subsp. bulgaricus, Lacticaseibacillus paracasei cocultured with Kluyveromyces marxianus during storage
Mengying Sun, Jiang Yu, Yinglong Song, et al.
Food Bioscience (2023) Vol. 54, pp. 102901-102901
Open Access | Times Cited: 13
Polyphenol oxidase inhibition by Saccharomyces cerevisiae extracts: A promising approach to prevent enzymatic browning
Zebo Liu, Hui Ding, Maria Martuscelli, et al.
LWT (2024) Vol. 193, pp. 115768-115768
Open Access | Times Cited: 4
Potential use of yeast protein in terms of biorefinery, functionality, and sustainability in food industry
Vaileth Timira, Xing Chen, Peng Zhou, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Closed Access | Times Cited: 4
Research trends in production, separation, and identification of bioactive peptides from fungi – A critical review
Tanvir Ahmed, Angéla Juhász, Utpal Bose, et al.
Journal of Functional Foods (2024) Vol. 119, pp. 106343-106343
Open Access | Times Cited: 4
Screening and identification of novel umami peptides from yeast proteins: Insights into their mechanism of action on receptors T1R1/T1R3
Yuxiang Gu, Xuewei Zhou, Yajie Niu, et al.
Food Chemistry (2024) Vol. 463, pp. 141138-141138
Closed Access | Times Cited: 4
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: 4
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
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