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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:

Storage Stability of Food Protein Hydrolysates—A Review
Qinchun Rao, André Klaassen Kamdar, Theodore P. Labuza
Critical Reviews in Food Science and Nutrition (2013) Vol. 56, Iss. 7, pp. 1169-1192
Closed Access | Times Cited: 62

Showing 1-25 of 62 citing articles:

Fish viscera protein hydrolysates: Production, potential applications and functional and bioactive properties
Oscar Villamil, Henry A. Váquiro, José Fernando Solanilla‐Duque
Food Chemistry (2016) Vol. 224, pp. 160-171
Closed Access | Times Cited: 272
Antimicrobial nanoparticles and biodegradable polymer composites for active food packaging applications
Nejra Omerović, Mila Djisalov, Kristina Živojević, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 3, pp. 2428-2454
Closed Access | Times Cited: 238
Maillard reaction products derived from food protein-derived peptides: insights into flavor and bioactivity
Yu Fu, Yuhao Zhang, Olugbenga P. Soladoye, et al.
Critical Reviews in Food Science and Nutrition (2019) Vol. 60, Iss. 20, pp. 3429-3442
Closed Access | Times Cited: 146
Valorization of fish byproducts: Sources to end‐product applications of bioactive protein hydrolysate
Nilesh Prakash Nirmal, Chalat Santivarangkna, Mithun Singh Rajput, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 2, pp. 1803-1842
Closed Access | Times Cited: 85
Exploration of collagen recovered from animal by-products as a precursor of bioactive peptides: Successes and challenges
Yu Fu, Margrethe Therkildsen, Rotimi E. Aluko, et al.
Critical Reviews in Food Science and Nutrition (2018) Vol. 59, Iss. 13, pp. 2011-2027
Closed Access | Times Cited: 119
Chicken egg white: Hatching of a new old biomaterial
Sasan Jalili‐Firoozinezhad, Miriam Filippi, Fatemeh Mohabatpour, et al.
Materials Today (2020) Vol. 40, pp. 193-214
Open Access | Times Cited: 97
Degree of hydrolysis, functional and antioxidant properties of protein hydrolysates from Grass Turtle (Chinemys reevesii) as influenced by enzymatic hydrolysis conditions
Md. Serajul Islam, Hongxin Wang, Habtamu Admassu, et al.
Food Science & Nutrition (2021) Vol. 9, Iss. 8, pp. 4031-4047
Open Access | Times Cited: 65
Influence of the Enzymatic Hydrolysis Using Flavourzyme Enzyme on Functional, Secondary Structure, and Antioxidant Characteristics of Protein Hydrolysates Produced from Bighead Carp (Hypophthalmichthys nobilis)
Kamal Alahmad, Anwar Noman, Wenshui Xia, et al.
Molecules (2023) Vol. 28, Iss. 2, pp. 519-519
Open Access | Times Cited: 30
Spray drying strategy for encapsulation of bioactive peptide powders for food applications
Yong Wang, Cordelia Selomulya
Advanced Powder Technology (2019) Vol. 31, Iss. 1, pp. 409-415
Open Access | Times Cited: 75
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: 32
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
A Novel Workflow for In Silico Prediction of Bioactive Peptides: An Exploration of Solanum lycopersicum By-Products
Francesco Morena, Chiara Cencini, Eleonora Calzoni, et al.
Biomolecules (2024) Vol. 14, Iss. 8, pp. 930-930
Open Access | Times Cited: 8
Quantitative image analysis of protein foam microstructure and its correlation with rheological properties: Egg white foam
José C. Bonilla, Jesper L. Sørensen, Amalie S. Warming, et al.
Food Hydrocolloids (2022) Vol. 133, pp. 108010-108010
Open Access | Times Cited: 23
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: 6
Design of novel functional food products enriched with bioactive extracts from holothurians for meeting the nutritional needs of the elderly
Jocilaine Garcia, Diego Méndez, María Victoria Álvarez, et al.
LWT (2019) Vol. 109, pp. 55-62
Closed Access | Times Cited: 41
Fish protein hydrolysates as a health-promoting ingredient—recent update
Nilesh Prakash Nirmal, Chalat Santivarangkna, Soottawat Benjakul, et al.
Nutrition Reviews (2021) Vol. 80, Iss. 5, pp. 1013-1026
Closed Access | Times Cited: 32
Advanced Processing of Giant Kelp (Macrocystis pyrifera) for Protein Extraction and Generation of Hydrolysates with Anti-Hypertensive and Antioxidant Activities In Vitro and the Thermal/Ionic Stability of These Compounds
Paniz Biparva, Armin Mirzapour‐Kouhdasht, Shahriyar Valizadeh, et al.
Antioxidants (2023) Vol. 12, Iss. 3, pp. 775-775
Open Access | Times Cited: 11
Metabolic Syndrome and Biotherapeutic Activity of Dairy (Cow and Buffalo) Milk Proteins and Peptides: Fast Food-Induced Obesity Perspective—A Narrative Review
Kenbon Beyene Abdisa, Emőke Szerdahelyi, Máté András Molnár, et al.
Biomolecules (2024) Vol. 14, Iss. 4, pp. 478-478
Open Access | Times Cited: 4
Nutraceuticals and Bioactive Compounds from Seafood Processing Waste
Vazhiyil Venugopal Menon, S. S. Lele
Springer eBooks (2015), pp. 1405-1425
Closed Access | Times Cited: 38
Effects of ultrasonic, microwave, and combined ultrasonic‐microwave pretreatments on the enzymatic hydrolysis process and protein hydrolysate properties obtained from Chinese sturgeon ( Acipenser sinensis )
Anwar Noman, Qixing Jiang, Yanshun Xu, et al.
Journal of Food Biochemistry (2020) Vol. 44, Iss. 8
Open Access | Times Cited: 29
Cysteine and Dialysis Mediated Inhibition of Dynamic Changes in Glycosylated Egg White Protein During Storage
Lulu Guo, Wanqiu Zhang, Fan Zhang, et al.
(2025)
Closed Access
Cysteine and dialysis mediated inhibition of dynamic changes in glycosylated egg white protein during storage
Lulu Guo, Wanqiu Zhang, Fan Zhang, et al.
Food Chemistry (2025), pp. 143819-143819
Closed Access
Characterization of ready-to-eat tahini-oat bars with added value from Prunus avium L.
Maria Dimitrova-Dimova, Dasha Mihaylova, Aneta Popova, et al.
BIO Web of Conferences (2025) Vol. 170, pp. 04001-04001
Open Access
Air-water interfacial adsorption mechanism of whey protein/β-glucan complexes induced by phase behavior: development of an emerging foaming agent
Jialun Hu, Heyang Xu, Zhanmei Jiang, et al.
Food Hydrocolloids (2025), pp. 111408-111408
Closed Access
Instrumental and Sensory Texture Attributes of High‐Protein Nutrition Bars Formulated with Extruded Milk Protein Concentrate
J.C. Banach, Stephanie Clark, Buddhi Lamsal
Journal of Food Science (2016) Vol. 81, Iss. 5
Open Access | Times Cited: 30
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