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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:

Enzymatic Hydrolysis and Fermentation of Pea Protein Isolate and Its Effects on Antigenic Proteins, Functional Properties, and Sensory Profile
Verónica García Arteaga, Victoria Demand, Karolin Kern, et al.
Foods (2022) Vol. 11, Iss. 1, pp. 118-118
Open Access | Times Cited: 42

Showing 1-25 of 42 citing articles:

Technological challenges and future perspectives of plant-based meat analogues: From the viewpoint of proteins
Tianyu Su, Bei Le, Wei Zhang, et al.
Food Research International (2024) Vol. 186, pp. 114351-114351
Closed Access | Times Cited: 20
Recent progress in plant-based proteins: From extraction and modification methods to applications in the food industry
Jiayue Tang, Dan Yao, Shuaibo Xia, et al.
Food Chemistry X (2024) Vol. 23, pp. 101540-101540
Open Access | Times Cited: 16
A sustainable waste-to-protein system to maximise waste resource utilisation for developing food- and feed-grade protein solutions
Ellen Piercy, Willy Verstraete, Peter R. Ellis, et al.
Green Chemistry (2022) Vol. 25, Iss. 3, pp. 808-832
Open Access | Times Cited: 45
Beany flavor in pea protein: Recent advances in formation mechanism, analytical techniques and microbial fermentation mitigation strategies
Longbei Xiang, Bo Jiang, Youling L. Xiong, et al.
Food Bioscience (2023) Vol. 56, pp. 103166-103166
Closed Access | Times Cited: 23
Effect of enzymatic hydrolysis combined with processing on allergenicity of food allergens
Lidong Pang, Ming Liu, Xiao Li, et al.
Trends in Food Science & Technology (2023) Vol. 143, pp. 104248-104248
Closed Access | Times Cited: 23
Screening of a Microbial Culture Collection: Empowering Selection of Starters for Enhanced Sensory Attributes of Pea-Protein-Based Beverages
Andrea Spaccasassi, F. Utz, Andreas Dunkel, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 28, pp. 15890-15905
Open Access | Times Cited: 6
Influence of enzymatic treatments on legume proteins for improved functional and nutritional properties: expansion of legume protein utilization as food ingredients
Abhiroop Mookerjee, Takuji Tanaka
Current Opinion in Food Science (2022) Vol. 49, pp. 100974-100974
Closed Access | Times Cited: 26
Effect of peptide formation during rapeseed fermentation on meat analogue structure and sensory properties at different pH conditions
Anni Nisov, Anniina Valtonen, Heikki Aisala, et al.
Food Research International (2024) Vol. 180, pp. 114070-114070
Open Access | Times Cited: 5
Value-added utilization of hemoglobin and its hydrolysis products from livestock and poultry blood processing by-products: A review
Chengpeng Cheng, Li Chen, Dequan Zhang, et al.
Trends in Food Science & Technology (2024) Vol. 151, pp. 104645-104645
Closed Access | Times Cited: 5
Combined processing technologies: Promising approaches for reducing Allergenicity of food allergens
Lidong Pang, Runze Li, Chen Chen, et al.
Food Chemistry (2024) Vol. 463, pp. 141559-141559
Closed Access | Times Cited: 5
Detection of Allergenic Proteins in Foodstuffs: Advantages of the Innovative Multiplex Allergen Microarray-Based Immunoassay Compared to Conventional Methods
Lisa Tuppo, Ivana Giangrieco, Maurizio Tamburrini, et al.
Foods (2022) Vol. 11, Iss. 6, pp. 878-878
Open Access | Times Cited: 19
Pea Protein–Curcumin Interactions and Their Effects on In Vitro Protein Digestibility
Raliat O. Abioye, Joy I. Obeme-Nmom, Chibuike C. Udenigwe
ACS Food Science & Technology (2024) Vol. 4, Iss. 3, pp. 711-718
Closed Access | Times Cited: 4
Study on the effect of enzymolysis combined fermentation on reducing the off‐flavor of egg white powder
Yujie Chen, Lulu Ma, Ying Liu, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 13, pp. 7864-7872
Closed Access | Times Cited: 4
A comprehensive review of processing, functionality, and potential applications of lentil proteins in the food industry
Fatemeh Aghababaei, David Julian McClements, Marc Pignitter, et al.
Advances in Colloid and Interface Science (2024) Vol. 333, pp. 103280-103280
Open Access | Times Cited: 4
Allergenicity of Alternative Proteins: Reduction Mechanisms and Processing Strategies
Deniz Günal‐Köroğlu, Gülşah Karabulut, Gülay Özkan, et al.
Journal of Agricultural and Food Chemistry (2025)
Open Access
Anti‐obesity peptides from food: Production, evaluation, sources, and commercialization
Mona Hajfathalian, Sakhi Ghelichi, Charlotte Jacobsen
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Open Access
Strategies to overcome nutritional and technological limitations of pulse proteins
Fatemeh Aghababaei, David Julian McClements, Milad Hadidi
Future Foods (2025), pp. 100624-100624
Open Access
Bitter peptides formed during in-vitro gastric digestion induce mechanisms of gastric acid secretion and release satiating serotonin via bitter taste receptors TAS2R4 and TAS2R43 in human parietal cells in culture
Katrin Gradl, Phil Richter, Veronika Somoza
Food Chemistry (2025), pp. 144174-144174
Closed Access
Enhancing bioavailability and functionality of plant peptides and proteins: A review of novel strategies for food and pharmaceutical applications
Salumu Masuwa Shadrack, Yezhi Wang, Shichao Mi, et al.
Food Chemistry (2025), pp. 144440-144440
Closed Access
Synthesis of taste active γ-glutamyl peptides with pea protein hydrolysate and their taste mechanism via in silico study
Juan Yang, Siqi Guo, Xiaofang Zeng, et al.
Food Chemistry (2023) Vol. 430, pp. 136988-136988
Closed Access | Times Cited: 9
Chemical acylation of pea protein isolate hydrolysate with fatty acid N-hydroxysuccinimide esters: Effect on structure and functional properties
Jing Xiao, Li Niu, Zongbo Tong, et al.
Food Chemistry (2024) Vol. 443, pp. 138495-138495
Closed Access | Times Cited: 3
Study of amino acids absorption and gut microbiome on consumption of pea protein blended with enzymes-probiotics supplement
Abhijit Rathi, Tejal Gaonkar, Debojyoti Dhar, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 3
Fourier Transform Infrared Spectroscopy Tracking of Fermentation of Oat and Pea Bases for Yoghurt-Type Products
Olivia Greulich, Lene Duedahl‐Olesen, Mette Skau Mikkelsen, et al.
Fermentation (2024) Vol. 10, Iss. 4, pp. 189-189
Open Access | Times Cited: 3
Enzymatic Hydrolysis of Plant Proteins: Tailoring Characteristics, Enhancing Functionality, and Expanding Applications in the Food Industry
Nicola Gasparre, Cristina M. Rosell, Fatma Boukid
Food and Bioprocess Technology (2024)
Closed Access | Times Cited: 3
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