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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:

Protein hydrolysates derived from aquaculture and marine byproducts through autolytic hydrolysis
Mehdi Nikoo, Soottawat Benjakul, Hassan Ahmadi Gavlighi
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 6, pp. 4872-4899
Closed Access | Times Cited: 32

Showing 1-25 of 32 citing articles:

Protein Hydrolysates from Fishery Processing By-Products: Production, Characteristics, Food Applications, and Challenges
Mehdi Nikoo, Joe M. Regenstein, Mehran Yasemi
Foods (2023) Vol. 12, Iss. 24, pp. 4470-4470
Open Access | Times Cited: 36
Relation of amino acid composition, hydrophobicity, and molecular weight with antidiabetic, antihypertensive, and antioxidant properties of mixtures of corn gluten and soy protein hydrolysates
Homaira Mirzaee, Hassan Ahmadi Gavlighi, Mehdi Nikoo, et al.
Food Science & Nutrition (2022) Vol. 11, Iss. 3, pp. 1257-1271
Open Access | Times Cited: 37
Valorization of fish processing by-products for protein hydrolysate recovery: Opportunities, challenges and regulatory issues
Nutan Kaushik, Eva Falch, Rasa Šližytė, et al.
Food Chemistry (2024) Vol. 459, pp. 140244-140244
Closed Access | Times Cited: 8
Investigation of functional, antioxidant, anti-inflammatory, and antidiabetic properties of legume seed protein hydrolysates
Taiwo Scholes Adewole, Michael Chukwuemeka Bieni, Gbenga Emmanuel Ogundepo, et al.
Food Hydrocolloids for Health (2024) Vol. 5, pp. 100175-100175
Open Access | Times Cited: 6
From waste to value: protein hydrolysates from byproducts of the Argentine hake (Merluccius hubbsi) processing using endogenous enzymes and Alcalase® 2.4L
Clara Liebana, Nair de los Ángeles Pereira, Analía Verónica Fernández-Giménez, et al.
Marine and Fishery Sciences (MAFIS) (2025) Vol. 38, Iss. 2
Open Access
Pepsin: An Excellent Proteolytic Enzyme for the Production of Bioactive Peptides
Tolulope Joshua Ashaolu, Chi‐Ching Lee, Joseph O. Ashaolu, et al.
Food Reviews International (2023) Vol. 40, Iss. 7, pp. 1875-1912
Closed Access | Times Cited: 18
Formation of Oxidative Compounds during Enzymatic Hydrolysis of Byproducts of the Seafood Industry
Mehdi Nikoo, Joe M. Regenstein, Ali Haghi Vayghan, et al.
Processes (2023) Vol. 11, Iss. 2, pp. 543-543
Open Access | Times Cited: 16
Preparation, identification, and applications of protein hydrolysates from blue foods by-products
Kun Yang, Jun Mei, Jing Xie
Trends in Food Science & Technology (2024) Vol. 148, pp. 104524-104524
Closed Access | Times Cited: 4
Identification and characterization of a calcium-binding peptide from salmon bone for the targeted inhibition of α-amylase in digestion
Zhe Xu, Shiying Han, Na Cui, et al.
Food Chemistry X (2024) Vol. 22, pp. 101352-101352
Open Access | Times Cited: 3
Incorporation of fish and fishery waste into food formulations: A review with current knowledge
Nikheel Bhojraj Rathod, Duygu Ağagündüz, Yeşim Özoğul, et al.
Trends in Food Science & Technology (2024) Vol. 148, pp. 104517-104517
Closed Access | Times Cited: 3
Novel microbial fermentation for the preparation of iron-chelating scallop skirts peptides-its profile, identification, and possible binding mode
Xu Yan, Ying Yue, Bingrui Guo, et al.
Food Chemistry (2024) Vol. 451, pp. 139493-139493
Closed Access | Times Cited: 3
Enzymatic Hydrolysis of Protein Hydrolysate from Pangasius sp. by-Product using Bromelain
Rahmi Nurdiani, Muhamad Firdaus, Asep Awaludin Prihanto, et al.
Current Research in Nutrition and Food Science Journal (2024) Vol. 12, Iss. 1, pp. 125-136
Open Access | Times Cited: 3
Debittering of salmon frame protein hydrolysate and plastein using Maillard reaction as affected by types of sugar
Kartik Sharma, Krisana Nilsuwan, Hui Hong, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 3, pp. 1560-1571
Closed Access | Times Cited: 2
Investigating the nutritional viability of marine-derived protein for sustainable future development
Kamalesh Raja, Karishma Suresh, A. Saravanan, et al.
Food Chemistry (2024) Vol. 448, pp. 139087-139087
Closed Access | Times Cited: 2
Fish Protein Hydrolysate Research Trends over the Last 5 Years and Future Research Predictions; a Bibliometric Analysis
Islamuddin Jafar, Muhammad Asfar, Meta Mahendradatta, et al.
International Journal of Peptide Research and Therapeutics (2024) Vol. 30, Iss. 3
Closed Access | Times Cited: 2
Packaging films based on biopolymers from seafood processing wastes: Preparation, properties, and their applications for shelf‐life extension of seafoods—A comprehensive review
Saqib Gulzar, Mohamed Tagrida, Thummanoon Prodpran, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 6, pp. 4451-4483
Closed Access | Times Cited: 6
Proteolytic enzymes for production of functional protein hydrolysates and bioactive peptides
Miguel A. Mazorra‐Manzano, Juan Carlos Ramírez‐Suárez
Elsevier eBooks (2024), pp. 325-354
Closed Access | Times Cited: 1
Turning Discarded Blue Shark (Prionace glauca) Skin into a Valuable Nutraceutical Resource: An Enzymatic Collagen Hydrolysate
Ezequiel R. Coscueta, Nádia Fernandes, María Emilia Brassesco, et al.
Food Bioscience (2024) Vol. 60, pp. 104472-104472
Open Access | Times Cited: 1
The effects of protein hydrolysates from rainbow trout by-products on growth, digestive and antioxidant enzymes, and liver lysozyme activity in sobaity (Sparidentex hasta) and Arabian yellowfin (Acanthopagrus arabicus) seabream juveniles
Mehdi Nikoo, Mansour Torfi Mozanzadeh, Farzaneh Noori, et al.
Aquaculture Reports (2024) Vol. 37, pp. 102229-102229
Open Access | Times Cited: 1
Enhanced gelation of sturgeon frozen surimi via egg white: Exploring the role of endogenous serine protease inhibition
Tong Lu, Ning Ding, Meng Zhou, et al.
Food Frontiers (2024)
Open Access | Times Cited: 1
Protein Hydrolysates from Fisheries Processing Byproducts: Production, Characteristics, Food Applications and Challenges
Mehdi Nikoo, Joe M. Regenstein, Mehran Yasemi
(2023)
Open Access | Times Cited: 4
Introduction to Fish Proteins
Sarasan Sabu
(2024), pp. 3-17
Closed Access
Exploitation of bones-rich poultry by-products to produce protein hydrolysates: optimization of hydrolysis parameters and chemical characterization
Barbara Prandi, Seyedeh Parya Samaei, Fabio Beninati, et al.
Poultry Science (2024) Vol. 103, Iss. 8, pp. 103924-103924
Open Access
A Review of the Benefits of the Sustainable Utilization of Shrimp Waste to Produce Novel Foods and the Impact on Human Health
Ioannis Fotodimas, Zacharias Ioannou, Grigorios Kanlis
Sustainability (2024) Vol. 16, Iss. 16, pp. 6909-6909
Open Access
Fish Byproducts as a Protein Source: A Critical Review of Fish Protein Concentrate
Geodriane Zatta Cassol, Jonatã Henrique Rezende-de-Souza, Luciana Kimie Savay‐da‐Silva
Food Reviews International (2024), pp. 1-17
Closed Access
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