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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:

Recent Progress in Enzymatic Release of Peptides in Foods of Animal Origin and Assessment of Bioactivity
Fidel Toldrá, Marta Gallego, Milagro Reig, et al.
Journal of Agricultural and Food Chemistry (2020) Vol. 68, Iss. 46, pp. 12842-12855
Open Access | Times Cited: 88

Showing 51-75 of 88 citing articles:

Properties of peptides released from salmon and carp via simulated human-like gastrointestinal digestion described applying quantitative parameters
Justyna Borawska, Małgorzata Darewicz, Anna Sylwia Tarczyńska
PLoS ONE (2021) Vol. 16, Iss. 8, pp. e0255969-e0255969
Open Access | Times Cited: 13
Identification of dipeptides by MALDI-ToF mass spectrometry in long-processing Spanish dry-cured ham
Alejandro Heres, Celia Saldaña, Fidel Toldrá, et al.
Food Chemistry Molecular Sciences (2021) Vol. 3, pp. 100048-100048
Open Access | Times Cited: 13
Recent Advances in Bioactive Peptides as Functional Food for Health Promotions and Medicinal Applications
P. J. Sreelekshmi, V. Devika, Lakshmi Satheesh Aiswarya, et al.
Protein and Peptide Letters (2023) Vol. 30, Iss. 8, pp. 626-639
Closed Access | Times Cited: 5
Significance of whey protein hydrolysate on anti-oxidative, ACE-inhibitory and anti-inflammatory activities and release of peptides with biofunctionality: an in vitro and in silico approach
Chaudhari Hiralben Mansinhbhai, Amar Sakure, Ruchika Maurya, et al.
Journal of Food Science and Technology (2021) Vol. 59, Iss. 7, pp. 2629-2642
Open Access | Times Cited: 11
Dietary enzymatic rice protein and enzymatic fish paste affect the growth, muscle development and quality traits of juvenile channel catfish (Ictalurus punctatus)
Bo-Paul Zhu, Jiancheng Zhou, Junzhi Zhang, et al.
Aquaculture (2022) Vol. 559, pp. 738425-738425
Closed Access | Times Cited: 8
Bioactive Peptides in Meat and Meat Products
Fidel Toldrá, Milagro Reig, Marta Gallego, et al.
Meat and Muscle Biology (2023) Vol. 7, Iss. 3
Open Access | Times Cited: 4
Anticoagulant Dodecapeptide Suppresses Thrombosis In Vivo by Inhibiting the Thrombin Exosite-I Binding Site
Shuzhen Cheng, Yuwei Wang, Hui Chen, et al.
Journal of Agricultural and Food Chemistry (2021) Vol. 69, Iss. 37, pp. 10920-10931
Closed Access | Times Cited: 10
Characterization of Umami Dry-Cured Ham-Derived Dipeptide Interaction with Metabotropic Glutamate Receptor (mGluR) by Molecular Docking Simulation
Alejandro Heres, Fidel Toldrá, Leticia Mora
Applied Sciences (2021) Vol. 11, Iss. 17, pp. 8268-8268
Open Access | Times Cited: 10
Unconventional microbial proteases as promising tools for the production of bioactive protein hydrolysates
Adriano Brandelli, Daniel Joner Daroit
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 14, pp. 4714-4745
Closed Access | Times Cited: 7
Purification of Extracellular Protease from Staphylococcus simulans QB7and Its Ability in Generating Antioxidant and Anti-inflammatory Peptides from Meat Proteins
Hongying Li, Hongbing Fan, Kuan Lu, et al.
Nutrients (2022) Vol. 15, Iss. 1, pp. 65-65
Open Access | Times Cited: 7
Comparative extraction of native sourced antioxidant and antitumor glycoprotein from sheep abomasum
Amina Arken, Yanhua Gao, Zi Yang, et al.
Process Biochemistry (2024) Vol. 143, pp. 163-173
Closed Access | Times Cited: 1
Valorization of Meat Waste and By-Products
Mohamed Tagrida
(2024), pp. 593-609
Closed Access | Times Cited: 1
Deep Learning-Driven Optimization of Antihypertensive Properties from Whey Protein Hydrolysates: A Multienzyme Approach
Shuai Jiang, Fan Mo, Wenhan Li, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 73, Iss. 2, pp. 1373-1388
Closed Access | Times Cited: 1
Influence of Multi-Frequency Ultrasound Treatment on Conformational Characteristics of Beef Myofibrillar Proteins with Different Degrees of Doneness
Zhaoli Zhang, Tingxuan Yang, Yang Wang, et al.
Foods (2023) Vol. 12, Iss. 15, pp. 2926-2926
Open Access | Times Cited: 3
Recent Development in Antioxidant Peptides of Woody Oil Plant By-Products
Min Wang, Wenrui Wu, Jianbo Xiao, et al.
Food Reviews International (2022) Vol. 39, Iss. 8, pp. 5479-5500
Closed Access | Times Cited: 4
Iron (Fe) toxicity, uptake, translocation, and physio-morphological responses in Catharanthus roseus
Rujira Tisarum, Rika Rika, Piyanan Pipatsitee, et al.
Physiology and Molecular Biology of Plants (2023) Vol. 29, Iss. 9, pp. 1289-1299
Closed Access | Times Cited: 2
Peptidomics as a useful tool in the follow-up of food bioactive peptides
Fidel Toldrá, Leticia Mora
Advances in food and nutrition research (2022), pp. 1-47
Closed Access | Times Cited: 3
Alternative Processes for the Production of Bioactive Peptides
Norfahana Abd-Talib, Alia Shahiza Shaharuddin, Emmy Liza Anak Yaji, et al.
Advanced structured materials (2023), pp. 83-93
Closed Access | Times Cited: 1
Assessment of functional components in sika deer and wild boar meats with improvement in processing and flavor and a novel analytical prediction method
Kana Kogiso
Applied Food Research (2023) Vol. 3, Iss. 2, pp. 100343-100343
Open Access | Times Cited: 1
Concentration-Dependent Investigation of the Inhibition of Bromelain Mediated Protein Hydrolysis on Egg Albumen through Coffea arabica
Chani-Brynn Leybourne
Research Square (Research Square) (2024)
Open Access
Enzymes in meat and fish
Fidel Toldrá, Leticia Mora, Milagro Reig
Elsevier eBooks (2024), pp. 241-257
Closed Access
Residue profiles of peptides with cholesterol esterase and pancreatic lipase inhibitory activities through virtual screening and sequence analysis
Zhuangwei Zhang, Shuoqi Jiang, Yinzhe Li, et al.
Food Chemistry (2024) Vol. 460, pp. 140708-140708
Closed Access
Antioxidant and anti-inflammatory peptides in dry-fermented sausages fermented with Staphylococcus simulans QB7
Hongying Li, Linggao Liu, Hongbing Fan, et al.
Food & Function (2024)
Closed Access
Preparation, Identification, and Digestive Stability of Antioxidant Peptides From Chlorella vulgaris
Yan Wang, Xiao Kong, Mengdi Du, et al.
Journal of Food Biochemistry (2024) Vol. 2024, Iss. 1
Open Access
Viability and functional impact of probiotic and starter cultures in salami-type fermented meat products
Emma Mani‐López, Ricardo H. Hernández‐Figueroa, Aurelio López‐Malo, et al.
Frontiers in Chemistry (2024) Vol. 12
Open Access

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