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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:

A comprehensive review of bioactive peptides obtained from animal byproducts and their applications
Julia Bechaux, Philippe Gatellier, Jean‐François Le Page, et al.
Food & Function (2019) Vol. 10, Iss. 10, pp. 6244-6266
Closed Access | Times Cited: 117

Showing 1-25 of 117 citing articles:

Bioactivities, Applications, Safety, and Health Benefits of Bioactive Peptides From Food and By-Products: A Review
Ahmed A. Zaky, Jesús Simal‐Gándara, Jong‐Bang Eun, et al.
Frontiers in Nutrition (2022) Vol. 8
Open Access | Times Cited: 249
Enzymatic hydrolysis and microbial fermentation: The most favorable biotechnological methods for the release of bioactive peptides
Dora Elisa Cruz‐Casas, Cristóbal N. Aguilar, Juan A. Ascacio‐Valdés, et al.
Food Chemistry Molecular Sciences (2021) Vol. 3, pp. 100047-100047
Open Access | Times Cited: 227
Recent insights into polysaccharide-based hydrogels and their potential applications in food sector: A review
Arshied Manzoor, Aamir Hussain Dar, Vinay Kumar Pandey, et al.
International Journal of Biological Macromolecules (2022) Vol. 213, pp. 987-1006
Closed Access | Times Cited: 198
Food Protein-Derived Antioxidant Peptides: Molecular Mechanism, Stability and Bioavailability
Yongsheng Zhu, Fei Lao, Xin Pan, et al.
Biomolecules (2022) Vol. 12, Iss. 11, pp. 1622-1622
Open Access | Times Cited: 74
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: 49
A review on mushroom-derived bioactive peptides: Preparation and biological activities
Juanjuan Zhou, Mengfei Chen, Shujian Wu, et al.
Food Research International (2020) Vol. 134, pp. 109230-109230
Closed Access | Times Cited: 100
Fish-Based Bioactives as Potent Nutraceuticals: Exploring the Therapeutic Perspective of Sustainable Food from the Sea
Syed Amir Ashraf, Mohd Adnan, Mitesh Patel, et al.
Marine Drugs (2020) Vol. 18, Iss. 5, pp. 265-265
Open Access | Times Cited: 95
DFBP: a comprehensive database of food-derived bioactive peptides for peptidomics research
Dongya Qin, Weichen Bo, Xin Zheng, et al.
Bioinformatics (2022) Vol. 38, Iss. 12, pp. 3275-3280
Closed Access | Times Cited: 47
Health-Promoting and Therapeutic Attributes of Milk-Derived Bioactive Peptides
Mrinal Samtiya, Sweta Samtiya, Prarabdh C. Badgujar, et al.
Nutrients (2022) Vol. 14, Iss. 15, pp. 3001-3001
Open Access | Times Cited: 47
Improving the Sustainability of Processing By-Products: Extraction and Recent Biological Activities of Collagen Peptides
Shumin Xu, Yuping Zhao, Wenshan Song, et al.
Foods (2023) Vol. 12, Iss. 10, pp. 1965-1965
Open Access | Times Cited: 33
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
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
Emerging Emulsifiers: Conceptual Basis for the Identification and Rational Design of Peptides with Surface Activity
Fabián Ricardo, Diego Pradilla, Juan C. Cruz, et al.
International Journal of Molecular Sciences (2021) Vol. 22, Iss. 9, pp. 4615-4615
Open Access | Times Cited: 41
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
In silico prediction of peptide variants from chia (S. hispanica L.) with antimicrobial, antibiofilm, and antioxidant potential
Anaí León Madrazo, Maira Rubí Segura Campos
Computational Biology and Chemistry (2022) Vol. 98, pp. 107695-107695
Closed Access | Times Cited: 29
A review of bioactive peptides as functional food ingredients: mechanisms of action and their applications in active packaging and food quality improvement
Leila Najafian
Food & Function (2023) Vol. 14, Iss. 13, pp. 5835-5857
Closed Access | Times Cited: 21
Walnut Protein Peptides Ameliorate DSS-Induced Ulcerative Colitis Damage in Mice: An in Silico Analysis and in Vivo Investigation
Zishan Hong, Chongying Shi, Xia Hu, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 42, pp. 15604-15619
Closed Access | Times Cited: 17
Carboxymethyl cellulose and carboxymethyl chitosan-based composite nanogel as a stable delivery vehicle for oyster peptides: Characterization, absorption and transport mechanism
P.X. Zhang, Zhongqin Chen, Longjian Zhou, et al.
Food Chemistry (2024) Vol. 442, pp. 138464-138464
Closed Access | Times Cited: 7
Bioactive peptides in dry-cured ham: A comprehensive review of preparation methods, metabolic stability, safety, health benefits, and regulatory frameworks
Yao-yao Hu, Shan Xiao, G Guofu Zhou, et al.
Food Research International (2024) Vol. 186, pp. 114367-114367
Closed Access | Times Cited: 6
Artificial meat tenderization using plant cysteine proteases
Mohammed Gagaoua, Amira Leila Dib, Nedjoua Lakhdara, et al.
Current Opinion in Food Science (2020) Vol. 38, pp. 177-188
Open Access | Times Cited: 48
Keratinases as Versatile Enzymatic Tools for Sustainable Development
Marcin Sypka, Iga Jodłowska, Aneta Białkowska
Biomolecules (2021) Vol. 11, Iss. 12, pp. 1900-1900
Open Access | Times Cited: 39
Bioactive peptides identified from enzymatic hydrolysates of sturgeon skin
Meng Gui, Liang Gao, Lei Rao, et al.
Journal of the Science of Food and Agriculture (2021) Vol. 102, Iss. 5, pp. 1948-1957
Closed Access | Times Cited: 37
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: 33
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
Fish and Shellfish-Derived Anti-Inflammatory Protein Products: Properties and Mechanisms
David C. Kemp, Jung Yeon Kwon
Molecules (2021) Vol. 26, Iss. 11, pp. 3225-3225
Open Access | Times Cited: 33
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