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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:

Valorisation of protein hydrolysates from animal by‐products: perspectives on bitter taste and debittering methods: a review
Yu Fu, Jingru Chen, Kathrine H. Bak, et al.
International Journal of Food Science & Technology (2018) Vol. 54, Iss. 4, pp. 978-986
Closed Access | Times Cited: 73

Showing 1-25 of 73 citing articles:

Bioactive peptides derived from plant origin by-products: Biological activities and techno-functional utilizations in food developments – A review
Ahmet Görgüç, Esra Gençdağ, Fatih Mehmet Yılmaz
Food Research International (2020) Vol. 136, pp. 109504-109504
Closed Access | Times Cited: 229
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
Bioactive peptides derived from marine sources: Biological and functional properties
Sara A. Cunha, Manuela Pintado
Trends in Food Science & Technology (2021) Vol. 119, pp. 348-370
Closed Access | Times Cited: 159
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: 83
Review on the release mechanism and debittering technology of bitter peptides from protein hydrolysates
Boye Liu, Nana Li, Fusheng Chen, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 6, pp. 5153-5170
Open Access | Times Cited: 74
Plant protein-based emulsifiers: Mechanisms, techniques for emulsification enhancement and applications
Xinyu Zhang, Qiang Wang, Zhe Liu, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 109008-109008
Closed Access | Times Cited: 68
Seaweeds-derived proteins and peptides: preparation, virtual screening, health-promoting effects, and industry applications
Lu Wang, Lang Wang, Xiaoze Liu, et al.
Critical Reviews in Food Science and Nutrition (2025), pp. 1-28
Closed Access | Times Cited: 2
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: 142
Food hydrocolloids: Application as functional ingredients to control lipid digestion and bioavailability
David Julian McClements
Food Hydrocolloids (2020) Vol. 111, pp. 106404-106404
Open Access | Times Cited: 95
Protein/polysaccharide conjugation via Maillard reactions in an aqueous media: Impact of protein type, reaction time and temperature
Tuğba Dursun Çapar, Hasan Yalçın
LWT (2021) Vol. 152, pp. 112252-112252
Closed Access | Times Cited: 56
Strategies for oral delivery of bioactive peptides with focus on debittering and masking
Armin Mirzapour‐Kouhdasht, David Julian McClements, Mohammad Sadegh Taghizadeh, et al.
npj Science of Food (2023) Vol. 7, Iss. 1
Open Access | Times Cited: 37
Beneficial Effects of Graded Levels of Fish Protein Hydrolysate (FPH) on the Growth Performance, Blood Biochemistry, Liver and Intestinal Health, Economics Efficiency, and Disease Resistance to Aeromonas hydrophila of Pabda (Ompok pabda) Fingerling
Afrina Yeasmin Suma, Shishir Kumar Nandi, Zulhisyam Abdul Kari, et al.
Fishes (2023) Vol. 8, Iss. 3, pp. 147-147
Open Access | Times Cited: 23
Bitter flavors and bitter compounds in foods: identification, perception, and reduction techniques
Xinyu Chu, Wangsheng Zhu, Xue Li, et al.
Food Research International (2024) Vol. 183, pp. 114234-114234
Closed Access | Times Cited: 13
Supramolecular self-assembly strategies of natural-based β-lactoglobulin modulating bitter perception of goat milk–derived bioactive peptides
Rong Zhang, Wei Jia
Journal of Dairy Science (2024) Vol. 107, Iss. 7, pp. 4174-4188
Open Access | Times Cited: 10
Bitterness of fish protein hydrolysate and its debittering prospects
Anthony Temitope Idowu, Soottawat Benjakul
Journal of Food Biochemistry (2019) Vol. 43, Iss. 9
Open Access | Times Cited: 67
Elucidation of the role of in silico methodologies in approaches to studying bioactive peptides derived from foods
Anna Iwaniak, Małgorzata Darewicz, Damir Mogut, et al.
Journal of Functional Foods (2019) Vol. 61, pp. 103486-103486
Closed Access | Times Cited: 66
Exopeptidase treatment combined with Maillard reaction modification of protein hydrolysates derived from porcine muscle and plasma: Structure–taste relationship
Yu Fu, Jing Liu, Wei Zhang, et al.
Food Chemistry (2019) Vol. 306, pp. 125613-125613
Closed Access | Times Cited: 59
Maillard-reacted peptides from glucosamine-induced glycation exhibit a pronounced salt taste-enhancing effect
Binbin Yu, Wei Wu, Bei Wang, et al.
Food Chemistry (2021) Vol. 374, pp. 131776-131776
Closed Access | Times Cited: 48
Encapsulation of bitter peptides in water-in-oil high internal phase emulsions reduces their bitterness and improves gastrointestinal stability
Yi Gao, Xiaolin Wu, David Julian McClements, et al.
Food Chemistry (2022) Vol. 386, pp. 132787-132787
Closed Access | Times Cited: 35
Mastering the art of taming: Reducing bitterness in fish by-products derived peptides
Yongjie Zhou, Yan Zhang, Hui Hong, et al.
Food Research International (2023) Vol. 173, pp. 113241-113241
Closed Access | Times Cited: 21
Bioactivity of peptides obtained from poultry by-products: A review
Martha Guillermina Romero-Garay, Efigenia Montalvo‐González, Crisantema Hernández-González, et al.
Food Chemistry X (2021) Vol. 13, pp. 100181-100181
Open Access | Times Cited: 37
Bovine and ovine meat co-products valorisation opportunities: A systematic literature review
Ankush P. Shirsath, Maeve Henchion
Trends in Food Science & Technology (2021) Vol. 118, pp. 57-70
Closed Access | Times Cited: 36
Recent advances in taste transduction mechanism, analysis methods and strategies employed to improve the taste of taste peptides
Chunyong Song, Zhijun Wang, Hanqi Li, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 65, Iss. 4, pp. 695-714
Closed Access | Times Cited: 14
Fish Protein Hydrolysate as Protein Enrichment in Texture-Modified Salmon Products
Leena Prabhu, Aase Vorre Skuland, Paula Varela, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 162-162
Open Access
Sensory and Chemical Properties of Protein Hydrolysates Based on Mackerel (Scomber scombrus) and Salmon (Salmo salar) Side Stream Materials
Tone Aspevik, Lars Thoresen, Silje Steinsholm, et al.
Journal of Aquatic Food Product Technology (2021) Vol. 30, Iss. 2, pp. 176-187
Open Access | Times Cited: 32
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