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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:

Evaluation of the Antioxidant and Antimicrobial Activities of Porcine Liver Protein Hydrolysates Obtained Using Alcalase, Bromelain, and Papain
Paula Borrajo, Mirian Pateiro, Mohammed Gagaoua, et al.
Applied Sciences (2020) Vol. 10, Iss. 7, pp. 2290-2290
Open Access | Times Cited: 50

Showing 1-25 of 50 citing articles:

Use of Alcalase in the production of bioactive peptides: A review
Veymar G. Tacias-Pascacio, Roberto Morellon‐Sterling, El-Hocine Siar, et al.
International Journal of Biological Macromolecules (2020) Vol. 165, pp. 2143-2196
Open Access | Times Cited: 256
A Review on Health-Promoting, Biological, and Functional Aspects of Bioactive Peptides in Food Applications
Seyed Hadi Peighambardoust, Zohreh Karami, Mirian Pateiro, et al.
Biomolecules (2021) Vol. 11, Iss. 5, pp. 631-631
Open Access | Times Cited: 131
Application of Plant Proteases in Meat Tenderization: Recent Trends and Future Prospects
Syahira Mohd Azmi, Pavan Kumar, Neelesh Sharma, et al.
Foods (2023) Vol. 12, Iss. 6, pp. 1336-1336
Open Access | Times Cited: 52
Measurement of Antioxidant Capacity of Meat and Meat Products: Methods and Applications
Noemí Echegaray, Mirian Pateiro, Paulo E. S. Munekata, et al.
Molecules (2021) Vol. 26, Iss. 13, pp. 3880-3880
Open Access | Times Cited: 80
Antioxidant activity and peptidomic analysis of porcine liver hydrolysates using alcalase, bromelain, flavourzyme and papain enzymes
María López‐Pedrouso, Paula Borrajo, Mirian Pateiro, et al.
Food Research International (2020) Vol. 137, pp. 109389-109389
Closed Access | Times Cited: 74
Fish-derived bioactive peptide: Bioactivity potency, structural characteristics, and conventional and bioinformatics approaches for identification
Muhammad Alfid Kurnianto, Ifwarisan Defri, Fathma Syahbanu, et al.
Future Foods (2024) Vol. 9, pp. 100386-100386
Open Access | Times Cited: 9
Conventional and in silico approaches to select promising food-derived bioactive peptides: A review
Audry Peredo-Lovillo, Adrián Hernández‐Mendoza, Belinda Vallejo‐Córdoba, et al.
Food Chemistry X (2021) Vol. 13, pp. 100183-100183
Open Access | Times Cited: 54
Values-added utilization of protein and hydrolysates from animal processing by-product livers: A review
Ye Zou, Fereidoon Shahidi, Haibo Shi, et al.
Trends in Food Science & Technology (2021) Vol. 110, pp. 432-442
Closed Access | Times Cited: 41
Valorisation of low-valued ray-finned fish (Labeobarbus nedgia) by enzymatic hydrolysis to obtain fish-discarded protein hydrolysates as functional foods
Solomon Abebaw Tadesse, Shimelis Admassu Emire, Pedro Barea, et al.
Food and Bioproducts Processing (2023) Vol. 141, pp. 167-184
Open Access | Times Cited: 18
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
Recovery of protein‐based compounds from meat by‐products by membrane‐assisted separations: a review
Roberto Castro‐Muñoz, Octavio García‐Depraect, Elizabeth León‐Becerril, et al.
Journal of Chemical Technology & Biotechnology (2021) Vol. 96, Iss. 11, pp. 3025-3042
Closed Access | Times Cited: 34
Preservation effect of protein hydrolysate of rainbow trout roe with a composite coating on the quality of fresh meat during storage at 4 ± 1 °C
Mohammad Hasan Golpaigani, Peiman Ariaii, Mohammad Ahmadi, et al.
Journal of Food Measurement & Characterization (2023) Vol. 17, Iss. 3, pp. 2416-2428
Closed Access | Times Cited: 16
Antimicrobial peptides derived from food byproducts: Sources, production, purification, applications, and challenges
Mahshad Davoudi, Hassan Ahmadi Gavlighi, Fardin Javanmardi, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 5
Closed Access | Times Cited: 5
Effects of ultrasonic waves of different powers on the physicochemical properties, functional characteristics, and ultrastructure of modified bovine liver peptides
Yufeng Duan, Xue Yang, Dan Deng, et al.
Ultrasonics Sonochemistry (2024) Vol. 110, pp. 107031-107031
Open Access | Times Cited: 4
Enzymatic hydrolysates of grain and products of its processing. A review of the subject field
И. С. Витол, Елена Мелешкина
Food systems (2025) Vol. 8, Iss. 1, pp. 144-152
Open Access
Influence of Enzymatic Hydrolysis and Molecular Weight Fractionation on the Antioxidant and Lipase / α-Amylase Inhibitory Activities In Vitro of Watermelon Seed Protein Hydrolysates
Armin Mirzapour‐Kouhdasht, Marco García‐Vaquero, Jong‐Bang Eun, et al.
Molecules (2022) Vol. 27, Iss. 22, pp. 7897-7897
Open Access | Times Cited: 17
Ultrasonication-assisted enzymatic hydrolysis of shrimp shell protein isolate: characterization, antioxidant, and functional properties
Akanksha R. Gautam, Soottawat Benjakul, Ajay Mittal, et al.
Biomass Conversion and Biorefinery (2024)
Closed Access | Times Cited: 3
Preparation and properties of sustainable superhydrophobic cotton fabrics modified with lignin nanoparticles, tannic acid and Methyltrimethoxysilane
Xinkang Sha, L. L. Chen, Ying Jia, et al.
Chemical Engineering Journal (2024), pp. 155797-155797
Closed Access | Times Cited: 3
The identification and characterisation of novel bioactive peptides derived from porcine liver
Nicholas A. Pearman, Elena Ronander, Alan M. Smith, et al.
Current Research in Food Science (2020) Vol. 3, pp. 314-321
Open Access | Times Cited: 27
Peptidomic analysis of antioxidant peptides from porcine liver hydrolysates using SWATH-MS
María López‐Pedrouso, Paula Borrajo, Ryszard Amarowicz, et al.
Journal of Proteomics (2020) Vol. 232, pp. 104037-104037
Closed Access | Times Cited: 22
Bioactive properties of peptide fractions from Brazilian soy protein hydrolysates: In silico evaluation and experimental evidence
Ticiane Carvalho Farias, Joel Pimentel de Abreu, Joana Paula da Silva Oliveira, et al.
Food Hydrocolloids for Health (2022) Vol. 3, pp. 100112-100112
Open Access | Times Cited: 12
Valorization of animal waste proteins for agricultural, food production, and medicinal applications
Stopira Yannick Benz Boboua, Qingmei Wen, Lei Zhang, et al.
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access | Times Cited: 2
Waste to Wealth: Bioprocessing Methods for the Conversion of Food Byproducts into Value-Added Products: A Mini-Review
Yingzhen Wang, Hang Qi
Current Opinion in Food Science (2024) Vol. 60, pp. 101215-101215
Closed Access | Times Cited: 2
Effect of ultrasound and enzymatic pre-treatments on the profile of bioactive peptides of beef liver hydrolysates
Marta S. Gallego, Leticia Mora, Fidel Toldrá
Food Research International (2024) Vol. 197, pp. 115240-115240
Open Access | Times Cited: 2
Antioxidant and Antimicrobial Activity of Porcine Liver Hydrolysates Using Flavourzyme
Paula Borrajo, María López‐Pedrouso, Daniel Franco, et al.
Applied Sciences (2020) Vol. 10, Iss. 11, pp. 3950-3950
Open Access | Times Cited: 16
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