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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:

Influence of ultrasonic pretreatment on structural properties and biological activities of lupin protein hydrolysate
Gbemisola J. Fadimu, Asgar Farahnaky, Harsharn Gill, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 3, pp. 1729-1738
Open Access | Times Cited: 24

Showing 24 citing articles:

Inhibitor formation and detoxification during lignocellulose biorefinery: A review
Hongliang Guo, Ying Zhao, Jo‐Shu Chang, et al.
Bioresource Technology (2022) Vol. 361, pp. 127666-127666
Closed Access | Times Cited: 78
Structural, thermal, and physicochemical properties of ultrasound-assisted extraction of faba bean protein isolate (FPI)
Abraham Badjona, Robert Bradshaw, Caroline Millman, et al.
Journal of Food Engineering (2024) Vol. 377, pp. 112082-112082
Open Access | Times Cited: 14
Improving the enzymolysis efficiency of lupin protein by ultrasound pretreatment: Effect on antihypertensive, antidiabetic and antioxidant activities of the hydrolysates
Gbemisola J. Fadimu, Harsharn Gill, Asgar Farahnaky, et al.
Food Chemistry (2022) Vol. 383, pp. 132457-132457
Closed Access | Times Cited: 43
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
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: 25
Development of lentil peptides with potent antioxidant, antihypertensive, and antidiabetic activities along with umami taste
Amir Rezvankhah, Mohammad Saeid Yarmand, Babak Ghanbarzadeh, et al.
Food Science & Nutrition (2023) Vol. 11, Iss. 6, pp. 2974-2989
Open Access | Times Cited: 20
Regenerative food innovation delivering foods for the future: a viewpoint on how science and technology can aid food sustainability and nutritional well‐being in the food industry
Charles S. Brennan
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 1, pp. 1-5
Open Access | Times Cited: 14
In-Silico Analysis and Antidiabetic Effect of α-Amylase and α-Glucosidase Inhibitory Peptides from Lupin Protein Hydrolysate: Enzyme-Peptide Interaction Study Using Molecular Docking Approach
Gbemisola J. Fadimu, Asgar Farahnaky, Harsharn Gill, et al.
Foods (2022) Vol. 11, Iss. 21, pp. 3375-3375
Open Access | Times Cited: 22
Enhancing the Biological Activities of Food Protein-Derived Peptides Using Non-Thermal Technologies: A Review
Gbemisola J. Fadimu, Thao T. Le, Harsharn Gill, et al.
Foods (2022) Vol. 11, Iss. 13, pp. 1823-1823
Open Access | Times Cited: 21
Evaluation of ultrasound and pulsed electric field combinations on the cooking Losses, texture Profile, and Taste-Related amino acids of chicken breast meat
Ume Roobab, Bo-Ru Chen, Ghulam Muhammad Madni, et al.
Ultrasonics Sonochemistry (2024) Vol. 107, pp. 106919-106919
Open Access | Times Cited: 3
Novel antihypertensive peptides from lupin protein hydrolysate: An in-silico identification and molecular docking studies
Gbemisola J. Fadimu, Chee‐Yuen Gan, Olusegun Abayomi Olalere, et al.
Food Chemistry (2022) Vol. 407, pp. 135082-135082
Closed Access | Times Cited: 15
Effects of ultrasound pretreatment on the enzymolysis of hybrid sturgeon (Huso dauricus × Acipenser schrenckii) protein and the structural, functional, and antioxidant properties of hydrolysates
Yuxia Wang, Anwar Noman, Chao Zhang, et al.
LWT (2023) Vol. 188, pp. 115421-115421
Open Access | Times Cited: 6
Response Surface Modeling and Optimization of Enzymolysis Parameters for the In Vitro Antidiabetic Activities of Peanut Protein Hydrolysates Prepared Using Two Proteases
Wedad Q. AL‐Bukhaiti, Sam Al‐Dalali, Anwar Noman, et al.
Foods (2022) Vol. 11, Iss. 20, pp. 3303-3303
Open Access | Times Cited: 11
Flexible processing technology of coix seed prolamins by combined heat-ultrasound: Effects on their enzymatic hydrolysis characteristics and the hypoglycemic activities of derived peptides
Z. Li, Zhang Shu, Lu Bai, et al.
Ultrasonics Sonochemistry (2023) Vol. 98, pp. 106526-106526
Open Access | Times Cited: 5
Use of ultrasound to improve the activity of cyclodextrin glycosyltransferase in the producing of β-cyclodextrins: Impact on enzyme activity, stability and insights into changes on enzyme macrostructure
Jeferson Silva Cunha, Flaviana Coelho Pacheco, Caio César Nemer Martins, et al.
Food Research International (2024) Vol. 191, pp. 114662-114662
Closed Access | Times Cited: 1
Improvement of the production of pequi almond (Caryocar brasiliense Camb.) protein hydrolysates through ultrasound-assisted enzymolysis: Impact on hydrolysis kinetics, structure and functional properties of hydrolysates
Fábio Ribeiro dos Santos, Jeferson Silva Cunha, Flaviana Coelho Pacheco, et al.
Process Biochemistry (2024) Vol. 147, pp. 381-390
Closed Access | Times Cited: 1
Improved Antioxidant, Antihypertensive, and Antidiabetic Activities and Tailored Emulsion Stability and Foaming Properties of Mixture of Corn Gluten and Soy Protein Hydrolysates Via Enzymatic Processing and Fractionation
Homaira Mirzaee, Hassan Ahmadi Gavlighi, Mehdi Nikoo, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 11, pp. 9749-9763
Open Access | Times Cited: 1
The Protein-Rich Powdered Beverages Stabilized with Flax Seeds Gum—Antioxidant and Antiproliferative Properties of the Potentially Bioaccessible Fraction
Justyna Bochnak, Urszula Szymanowska, Michał Świeca
Applied Sciences (2022) Vol. 12, Iss. 14, pp. 7159-7159
Open Access | Times Cited: 6
Identification and Characterization of Peanut Peptides with Pancreatic Lipase Inhibitory Activity: An in Vitro And in Silico Evidence
Hanwen Cui, Zeyue Fu, Jie Zhang, et al.
(2024)
Closed Access
Uso da tecnologia de ultrassom no processamento da ciclodextrina glicosiltransferase: efeito na atividade, estabilidade e macroestrutura
Jeferson Silva Cunha
(2024)
Open Access
Ultrasonication coupled to enzymatic hydrolysis of soybean okara proteins for producing bioactive and bioavailable peptides
Lorenza d’Adduzio, Melissa Fanzaga, Anna Laura Capriotti, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100919-100919
Open Access
Ultrasonic Treatment Improves the Tenderness and Retains Organoleptic Properties of Squid (Illex argentinus) before and after High/Low Temperature Cooking
Hongyun Liu, Xiaochan Ling, Feng Li, et al.
Food Biophysics (2024) Vol. 20, Iss. 1
Closed Access
Emerging technologies for processing of plant proteins
Seyed Mohammad Taghi Gharibzahedi, Sally El Kantar, Nasim Pasdar, et al.
Elsevier eBooks (2023), pp. 175-208
Closed Access | Times Cited: 1
Improving functional properties of lupin protein by physical modification: high pressure homogenisation
Billy Lo, Stefan Kasapis, Asgar Farahnaky
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 3, pp. 1443-1455
Open Access | Times Cited: 1
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