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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.

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Hard-to-cook bean ( Phaseolus vulgaris L.) proteins hydrolyzed by alcalase and bromelain produced bioactive peptide fractions that inhibit targets of type-2 diabetes and oxidative stress
Miguel E. Oseguera‐Toledo, Elvira González de Mejı́a, Silvia L. Amaya‐Llano
Food Research International (2015) Vol. 76, pp. 839-851
Closed Access | Times Cited: 121

Showing 26-50 of 121 citing articles:

The role of functional foods in diabetes management
Mahta Mirzaei, Samira Alahyaribeik, Niloofar Mirdamadi, et al.
Elsevier eBooks (2025), pp. 397-422
Closed Access | Times Cited: 1
Identification of peptides released from flaxseed (Linum usitatissimum) protein by Alcalase® hydrolysis: Antioxidant activity
Fernanda Guimarães Drummond e Silva, Blanca Hernández‐Ledesma, Lourdes Amigo, et al.
LWT (2016) Vol. 76, pp. 140-146
Open Access | Times Cited: 77
Bioactive peptides from selected latin american food crops – A nutraceutical and molecular approach
Domancar Orona‐Tamayo, María Elena Valverde, Octavio Paredes‐López
Critical Reviews in Food Science and Nutrition (2018) Vol. 59, Iss. 12, pp. 1949-1975
Closed Access | Times Cited: 76
Identification and Quantification of DPP-IV-Inhibitory Peptides from Hydrolyzed-Rapeseed-Protein-Derived Napin with Analysis of the Interactions between Key Residues and Protein Domains
Feiran Xu, Yijun Yao, Xiaoying Xu, et al.
Journal of Agricultural and Food Chemistry (2019) Vol. 67, Iss. 13, pp. 3679-3690
Closed Access | Times Cited: 75
Prospects for the management of type 2 diabetes using food protein-derived peptides with dipeptidyl peptidase IV (DPP-IV) inhibitory activity
Alice B. Nongonierma, Richard J. Fitzgerald
Current Opinion in Food Science (2016) Vol. 8, pp. 19-24
Open Access | Times Cited: 73
In silico analysis and antihypertensive effect of ACE-inhibitory peptides from smooth-hound viscera protein hydrolysate: Enzyme-peptide interaction study using molecular docking simulation
Ola Abdelhedi, Rim Nasri, Mourad Jridi, et al.
Process Biochemistry (2017) Vol. 58, pp. 145-159
Open Access | Times Cited: 68
Antihyperglycemic and hypoglycemic activity of naturally occurring peptides and protein hydrolysates from easy-to-cook and hard-to-cook beans (Phaseolus vulgaris L.)
Erika Valencia, Karla de Aleluia Batista, Juan José Acevedo‐Fernández, et al.
Food Research International (2019) Vol. 121, pp. 238-246
Open Access | Times Cited: 63
Common bean ( Phaseolus vulgaris L.) protein-derived peptides increased insulin secretion, inhibited lipid accumulation, increased glucose uptake and reduced the phosphatase and tensin homologue activation in vitro
Miguel E. Oseguera‐Toledo, Elvira González de Mejı́a, Mayandi Sivaguru, et al.
Journal of Functional Foods (2016) Vol. 27, pp. 160-177
Closed Access | Times Cited: 62
Solid-state fermentation as an efficient strategy for the biotransformation of lentils: enhancing their antioxidant and antidiabetic potentials
Ana Elisa Alves Magro, Laura Carvalho Silva, Gabriela Boscariol Rasera, et al.
Bioresources and Bioprocessing (2019) Vol. 6, Iss. 1
Open Access | Times Cited: 61
Identification of dipeptidyl peptidase IV (DPP-IV) inhibitory peptides from vegetable protein sources
Fernando Rivero‐Pino, F. Javier Espejo-Carpio, Emilia M. Guadix
Food Chemistry (2021) Vol. 354, pp. 129473-129473
Closed Access | Times Cited: 54
Structure identification of soybean peptides and their immunomodulatory activity
Lingrong Wen, Yueming Jiang, Xuesong Zhou, et al.
Food Chemistry (2021) Vol. 359, pp. 129970-129970
Closed Access | Times Cited: 53
Optimization of gelatin production from Barred mackerel by-products: Characterization and hydrolysis using native and commercial proteases
Armin Mirzapour‐Kouhdasht, Marzieh Moosavi‐Nasab, Kiruba Krishnaswamy, et al.
Food Hydrocolloids (2020) Vol. 108, pp. 105970-105970
Open Access | Times Cited: 52
Molecular Mechanism for the α-Glucosidase Inhibitory Effect of Wheat Germ Peptides
Weiwei Liu, Hongyan Li, Yangyang Wen, et al.
Journal of Agricultural and Food Chemistry (2021) Vol. 69, Iss. 50, pp. 15231-15239
Closed Access | Times Cited: 50
Characterization of peptides with antioxidant activity and antidiabetic potential obtained from chickpea (Cicer arietinum L.) protein hydrolyzates
María Fernanda Quintero-Soto, Jeanett Chávez‐Ontiveros, José Antonio Garzón Tiznado, et al.
Journal of Food Science (2021) Vol. 86, Iss. 7, pp. 2962-2977
Closed Access | Times Cited: 45
Amaranth proteins as potential source of bioactive peptides with enhanced inhibition of enzymatic markers linked with hypertension and diabetes
Hina Kamal, Priti Mudgil, Bincy Bhaskar, et al.
Journal of Cereal Science (2021) Vol. 101, pp. 103308-103308
Closed Access | Times Cited: 44
Sequential alcalase and flavourzyme treatment for preparation of α-amylase, α-glucosidase, and dipeptidyl peptidase (DPP)-IV inhibitory peptides from oat protein
L Fuentes, Caroline Richard, Lingyun Chen
Journal of Functional Foods (2021) Vol. 87, pp. 104829-104829
Open Access | Times Cited: 42
Preparation, structural properties, and in vitro and in vivo activities of peptides against dipeptidyl peptidase IV (DPP-IV) and α-glucosidase: a general review
Xinxin Mu, Rongchun Wang, Cuilin Cheng, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 27, pp. 9844-9858
Closed Access | Times Cited: 20
A comprehensive review of mung bean proteins: Extraction, characterization, biological potential, techno‐functional properties, modifications, and applications
Shiyu Li, Xuewei Feng, Xiyu Hao, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 4, pp. 3292-3327
Closed Access | Times Cited: 18
Purification and identification of a novel antidiabetic peptide from Chinese giant salamander (Andrias davidianus) protein hydrolysate against α-amylase and α-glucosidase
Abuubakar Hassan Ramadhan, Tazbidul Nawas, Xiaowei Zhang, et al.
International Journal of Food Properties (2017) Vol. 20, Iss. sup3, pp. S3360-S3372
Open Access | Times Cited: 57
Structural and antioxidant properties of cowpea protein hydrolysates
Andrea Gómez, Carolina Gay, Valeria A. Tironi, et al.
Food Bioscience (2021) Vol. 41, pp. 101074-101074
Closed Access | Times Cited: 34
Identification and in silico study of a novel dipeptidyl peptidase IV inhibitory peptide derived from green seaweed Ulva spp. hydrolysates
Raúl E. Cian, Agustina E. Nardo, Antonela G. Garzón, et al.
LWT (2021) Vol. 154, pp. 112738-112738
Open Access | Times Cited: 34
Peptides with biological and technofunctional properties produced by bromelain hydrolysis of proteins from different sources: A review
Veymar G. Tacias-Pascacio, Daniel Castañeda‐Valbuena, Olga Luisa Tavano, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 127244-127244
Closed Access | Times Cited: 16
In Vitro Assessment Methods for Antidiabetic Peptides from Legumes: A Review
Alia Rahmi, Jayashree Arcot
Foods (2023) Vol. 12, Iss. 3, pp. 631-631
Open Access | Times Cited: 15
Impact of thermal treatments and simulated gastrointestinal digestion on the α-amylase inhibitory activity of different legumes
Milagros Arnal, Marta Gallego, Pau Talens, et al.
Food Chemistry (2023) Vol. 418, pp. 135884-135884
Open Access | Times Cited: 14
Biological properties of almond proteins produced by aqueous and enzyme-assisted aqueous extraction processes from almond cake
Thaiza Serrano Pinheiro de Souza, Fernanda Furlan Gonçalves Dias, Joana Paula da Silva Oliveira, et al.
Scientific Reports (2020) Vol. 10, Iss. 1
Open Access | Times Cited: 36

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