Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Recent Progress in Enzymatic Release of Peptides in Foods of Animal Origin and Assessment of Bioactivity
Fidel Toldrá, Marta Gallego, Milagro Reig, et al.
Journal of Agricultural and Food Chemistry (2020) Vol. 68, Iss. 46, pp. 12842-12855
Open Access | Times Cited: 86

Showing 1-25 of 86 citing articles:

Advanced enzymatic hydrolysis of food proteins for the production of bioactive peptides
Leticia Mora, Fidel Toldrá
Current Opinion in Food Science (2022) Vol. 49, pp. 100973-100973
Open Access | Times Cited: 84
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: 83
Sustainable management of food waste; pre-treatment strategies, techno-economic assessment, bibliometric analysis, and potential utilizations: A systematic review
Ahmed M. Elgarahy, M.G. Eloffy, Ahmed Alengebawy, et al.
Environmental Research (2023) Vol. 225, pp. 115558-115558
Closed Access | Times Cited: 51
Substitution of fishmeal: Highlights of potential plant protein sources for aquaculture sustainability
Syed Makhdoom Hussain, Aumme Adeeba Bano, Shafaqat Ali, et al.
Heliyon (2024) Vol. 10, Iss. 4, pp. e26573-e26573
Open Access | Times Cited: 29
Underrated aspects of a true Mediterranean diet: understanding traditional features for worldwide application of a “Planeterranean” diet
Justyna Godos, Francesca Scazzina, Corrado Paternò Castello, et al.
Journal of Translational Medicine (2024) Vol. 22, Iss. 1
Open Access | Times Cited: 23
Critical overview of the use of plant antioxidants in the meat industry: Opportunities, innovative applications and future perspectives
Mario Estévez
Meat Science (2021) Vol. 181, pp. 108610-108610
Open Access | Times Cited: 85
Management of meat by- and co-products for an improved meat processing sustainability
Fidel Toldrá, Milagro Reig, Leticia Mora
Meat Science (2021) Vol. 181, pp. 108608-108608
Open Access | Times Cited: 64
Ultrasound-assisted covalent reaction of myofibrillar protein: The improvement of functional properties and its potential mechanism
Jiahui Chen, Xing Zhang, Mengying Fu, et al.
Ultrasonics Sonochemistry (2021) Vol. 76, pp. 105652-105652
Open Access | Times Cited: 58
Goat milk-derived short chain peptides: Peptide LPYV as species-specific characteristic and their versatility bioactivities by MOF@Fe3O4@GO mesoporous magnetic-based peptidomics
Wei Jia, An Du, Zibian Fan, et al.
Food Research International (2023) Vol. 164, pp. 112442-112442
Closed Access | Times Cited: 35
Preparation and characterization of duck liver-derived antioxidant peptides based on LC-MS/MS, molecular docking, and machine learning
Xiankang Fan, Yun Han, Yangying Sun, et al.
LWT (2023) Vol. 175, pp. 114479-114479
Open Access | Times Cited: 21
Extensive inhibition of starch digestion by exogenous proteins and inhibition mechanisms: A comprehensive review
Shuhan Zhang, Song Zhu, Md Nazmus Saqib, et al.
Trends in Food Science & Technology (2023) Vol. 143, pp. 104303-104303
Closed Access | Times Cited: 20
Plant protein-derived peptides: frontiers in sustainable food system and applications
Nilesh Prakash Nirmal, Anandu Chandra Khanashyam, Kartik Shah, et al.
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access | Times Cited: 9
Valorization of animal by-product enzymes: Advancing sustainable food processing through innovative extraction, purification, and application strategies
Wei Luo, Jingnan Zhang, Mirja Kaizer Ahmmed, et al.
Trends in Food Science & Technology (2025) Vol. 156, pp. 104870-104870
Closed Access
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: 29
Recent research progress of biologically active peptides
Linlin Kang, Tingting Han, Hailin Cong, et al.
BioFactors (2022) Vol. 48, Iss. 3, pp. 575-596
Closed Access | Times Cited: 26
Study on the effects and mechanisms of ultrasound on the peptide profile and taste of unsmoked bacon using peptidomics and bioinformatics
Jian Zhang, Fidel Toldrá, Wangang Zhang, et al.
Food Chemistry (2023) Vol. 414, pp. 135764-135764
Open Access | Times Cited: 18
Antioxidant and Angiotensin I-Converting Enzyme (ACE) Inhibitory Peptides Obtained from Alcalase Protein Hydrolysate Fractions of Hemp (Cannabis sativa L.) Bran
Seyedeh Parya Samaei, Serena Martini, Davide Tagliazucchi, et al.
Journal of Agricultural and Food Chemistry (2021) Vol. 69, Iss. 32, pp. 9220-9228
Open Access | Times Cited: 38
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: 33
Extraction and identification of bioactive peptides from Panxian dry-cured ham with multifunctional activities
Hongying Li, Jianping Wu, Jing Wan, et al.
LWT (2022) Vol. 160, pp. 113326-113326
Open Access | Times Cited: 24
Effects of microbial transglutaminase on the gelling property and in vitro digestibility of fish scale gelatin from grass carp
Yonggang Chen, Yuhang Wang, Ru Liu, et al.
Food Bioscience (2023) Vol. 53, pp. 102569-102569
Closed Access | Times Cited: 13
Antioxidant peptides generated from chicken feet protein hydrolysates
Burcu Öztürk, Alejandro Heres, Leticia Mora, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 103, Iss. 14, pp. 7207-7217
Open Access | Times Cited: 11
The physiological activity of bioactive peptides obtained from meat and meat by-products
Lujuan Xing, Guanhao Li, Fidel Toldrá, et al.
Advances in food and nutrition research (2021), pp. 147-185
Closed Access | Times Cited: 29
Comprehensive Identification of Short and Medium-Sized Peptides from Pixian Broad Bean Paste Protein Hydrolysates Using UPLC-Q–TOF–MS and UHPLC-Q Exactive HF-X
Mingyang Li, Wenlai Fan, Yan Xu
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 27, pp. 8288-8299
Closed Access | Times Cited: 20
Bioactive Peptides and Its Alternative Processes: A Review
Norfahana Abd-Talib, Emmy Liza Anak Yaji, Nur Suraya Abd Wahab, et al.
Biotechnology and Bioprocess Engineering (2022) Vol. 27, Iss. 3, pp. 306-335
Closed Access | Times Cited: 19
Recent developments in peptidomics for the quali-quantitative analysis of food-derived peptides in human body fluids and tissues
Simonetta Caira, Gianluca Picariello, Giovanni Renzone, et al.
Trends in Food Science & Technology (2022) Vol. 126, pp. 41-60
Closed Access | Times Cited: 19
Page 1 - Next Page

Scroll to top