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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:

Effect of duck egg white peptide‐ferrous chelate on iron bioavailability in vivo and structure characterization
Bo Li, Hui He, Wen Shi, et al.
Journal of the Science of Food and Agriculture (2018) Vol. 99, Iss. 4, pp. 1834-1841
Closed Access | Times Cited: 61

Showing 1-25 of 61 citing articles:

Iron Absorption: Factors, Limitations, and Improvement Methods
Elif Piskin, Danila Cianciosi, Şükrü Güleç, et al.
ACS Omega (2022) Vol. 7, Iss. 24, pp. 20441-20456
Open Access | Times Cited: 281
One-step high efficiency separation of prolyl endopeptidase from Aspergillus niger and its application
Bin Jiang, Hongshen Yue, Xinhao Fu, et al.
International Journal of Biological Macromolecules (2024) Vol. 271, pp. 132582-132582
Closed Access | Times Cited: 17
Preparation process optimization, structural characterization and in vitro digestion stability analysis of Antarctic krill (Euphausia superba) peptides-zinc chelate
Runan Sun, Xiaofang Liu, Yuan Yu, et al.
Food Chemistry (2020) Vol. 340, pp. 128056-128056
Closed Access | Times Cited: 101
Peptide-metal complexes: obtention and role in increasing bioavailability and decreasing the pro-oxidant effect of minerals
Maria Elisa Caetano‐Silva, Flávia Maria Netto, Maria Teresa Bertoldo Pacheco, et al.
Critical Reviews in Food Science and Nutrition (2020) Vol. 61, Iss. 9, pp. 1470-1489
Open Access | Times Cited: 100
Food protein-derived iron-chelating peptides: The binding mode and promotive effects of iron bioavailability
Wenfei Wu, Yiying Yang, Na Sun, et al.
Food Research International (2020) Vol. 131, pp. 108976-108976
Closed Access | Times Cited: 77
An Updated Review of Bioactive Peptides from Mushrooms in a Well-Defined Molecular Weight Range
Nicola Landi, Angela Clemente, Paolo V. Pedone, et al.
Toxins (2022) Vol. 14, Iss. 2, pp. 84-84
Open Access | Times Cited: 46
Identification of high iron–chelating peptides with unusual antioxidant effect from sea cucumbers and the possible binding mode
Chaozhong Fan, Xiaofan Ge, Junyu Hao, et al.
Food Chemistry (2022) Vol. 399, pp. 133912-133912
Closed Access | Times Cited: 40
Preparation of corn ACE inhibitory peptide-ferrous chelate by dual-frequency ultrasound and its structure and stability analyses
Wenjuan Qu, Yiting Feng, Ting Xiong, et al.
Ultrasonics Sonochemistry (2022) Vol. 83, pp. 105937-105937
Open Access | Times Cited: 39
Metal-binding peptides and their potential to enhance the absorption and bioavailability of minerals
Tolulope Joshua Ashaolu, Chi‐Ching Lee, Joseph O. Ashaolu, et al.
Food Chemistry (2023) Vol. 428, pp. 136678-136678
Closed Access | Times Cited: 35
Identification of a Novel Walnut Iron Chelating Peptide with Potential High Antioxidant Activity and Analysis of Its Possible Binding Sites
Chaozhong Fan, Xintong Wang, Xiwang Song, et al.
Foods (2023) Vol. 12, Iss. 1, pp. 226-226
Open Access | Times Cited: 28
Novel insights into whey protein peptide-iron chelating agents: Structural characterization, in vitro stability and functional properties
Yumei Wu, Ying Wang, Zezhen Ma, et al.
Food Bioscience (2024) Vol. 60, pp. 104317-104317
Closed Access | Times Cited: 12
Molecular Mechanisms of Iron Transport and Homeostasis Regulated by Antarctic Krill-Derived Heptapeptide–Iron Complex
Shengjie Hu, Songyi Lin, Haowei Xu, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 13, pp. 7517-7532
Closed Access | Times Cited: 10
Peptide–Mineral Complexes: Understanding Their Chemical Interactions, Bioavailability, and Potential Application in Mitigating Micronutrient Deficiency
Xiaohong Sun, Roghayeh Amini Sarteshnizi, Ruth T. Boachie, et al.
Foods (2020) Vol. 9, Iss. 10, pp. 1402-1402
Open Access | Times Cited: 65
A comprehensive review of calcium and ferrous ions chelating peptides: Preparation, structure and transport pathways
Qiaoji Tian, Yan Fan, Hao Li, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 20, pp. 4418-4430
Closed Access | Times Cited: 56
Hemoglobin Hydrolyzate Promotes Iron Absorption in the Small Intestine through Iron Binding Peptides
Dejiang Xue, Shuai Jiang, Hui He, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 27, pp. 15237-15247
Closed Access | Times Cited: 8
Improvement of in vivo iron bioavailability using mung bean peptide-ferrous chelate
Xiangjun Ding, Mengdan Xu, Haili Li, et al.
Food Research International (2024) Vol. 190, pp. 114602-114602
Closed Access | Times Cited: 7
Purification and characterization of immunomodulatory peptides from enzymatic hydrolysates of duck egg ovalbumin
Ping He, Qian Wang, Qiping Zhan, et al.
Food & Function (2020) Vol. 12, Iss. 2, pp. 668-681
Closed Access | Times Cited: 47
Antarctic krill derived peptide as a nanocarrier of iron through the gastrointestinal tract
Tongtong Wang, Songyi Lin, Pengbo Cui, et al.
Food Bioscience (2020) Vol. 36, pp. 100657-100657
Closed Access | Times Cited: 41
A review on recent advances of egg byproducts: Preparation, functional properties, biological activities and food applications
Nanhai Xiao, Xi Huang, He Wen, et al.
Food Research International (2021) Vol. 147, pp. 110563-110563
Closed Access | Times Cited: 37
Screening, separation and identification of metal-chelating peptides for nutritional, cosmetics and pharmaceutical applications
Jairo Andrés Camaño Echavarría, Sarah El Hajj, Rachel Irankunda, et al.
Food & Function (2024) Vol. 15, Iss. 7, pp. 3300-3326
Closed Access | Times Cited: 6
Antarctic Krill Derived Nonapeptide as an Effective Iron-Binding Ligand for Facilitating Iron Absorption via the Small Intestine
Na Sun, Tongtong Wang, Di Wang, et al.
Journal of Agricultural and Food Chemistry (2020) Vol. 68, Iss. 40, pp. 11290-11300
Closed Access | Times Cited: 38
Characterization of Oyster Protein Hydrolysate–Iron Complexes and their In Vivo Protective Effects against Iron Deficiency-Induced Symptoms in Mice
Xiaoyang Liu, Xuening Yu, Shijie Dou, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 44, pp. 16618-16629
Closed Access | Times Cited: 12
Excellent iron-chelating capacity of Yesso scallop (Patinopecten yessoensis) skirt hydrolysate fermented by Bacillus subtilis M17-b7
Xu Yan, Ying Yue, Qixuan Pei, et al.
Food Bioscience (2024) Vol. 59, pp. 103796-103796
Closed Access | Times Cited: 4
Exploring the Potential of Plant-Derived Metal ion Binding Peptides: Preparation, Structure-Activity Relationship, and Biological Activities
Lulu Li, Chunmin Ma, Yang Yang, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104650-104650
Closed Access | Times Cited: 4
Metabolic effect of AOS-iron in rats with iron deficiency anemia using LC-MS/MS based metabolomics
Hong He, Fengping An, Qun Huang, et al.
Food Research International (2019) Vol. 130, pp. 108913-108913
Closed Access | Times Cited: 31
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