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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:

Isolation and Identification of a Novel Antioxidant Peptide from Chickpea (Cicer arietinum L.) Sprout Protein Hydrolysates
Ahmidin Wali, Yasen Mijiti, Yanhua Gao, et al.
International Journal of Peptide Research and Therapeutics (2020) Vol. 27, Iss. 1, pp. 219-227
Closed Access | Times Cited: 38

Showing 1-25 of 38 citing articles:

Chickpea (Cicer arietinum L.) protein as a prospective plant‐based ingredient: a review
Fatma Boukid
International Journal of Food Science & Technology (2021) Vol. 56, Iss. 11, pp. 5435-5444
Open Access | Times Cited: 114
Nutritional composition, health benefits and bio-active compounds of chickpea (Cicer arietinum L.)
N. Jabena Begum, Qudrat Ullah Khan, Leyna G. Liu, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 45
Health Benefits of Antioxidative Peptides Derived from Legume Proteins with a High Amino Acid Score
Athanasia Matemu, Soichiro Nakamura, Shigeru Katayama
Antioxidants (2021) Vol. 10, Iss. 2, pp. 316-316
Open Access | Times Cited: 80
Effect of solid-state fermentation with Bacillus subtilis lwo on the proteolysis and the antioxidative properties of chickpeas
Wen Li, Tao Wang
International Journal of Food Microbiology (2020) Vol. 338, pp. 108988-108988
Closed Access | Times Cited: 79
Insights into Bioactive Peptides in Cosmetics
Le Thi Nhu Ngoc, Ju‐Young Moon, Young‐Chul Lee
Cosmetics (2023) Vol. 10, Iss. 4, pp. 111-111
Open Access | Times Cited: 41
Recent Advances in In Vitro and In Vivo Studies of Antioxidant, ACE-Inhibitory and Anti-Inflammatory Peptides from Legume Protein Hydrolysates
Deia Tawalbeh, Muhammad H. Alu’datt, Wan Amir Nizam Wan Ahmad, et al.
Molecules (2023) Vol. 28, Iss. 6, pp. 2423-2423
Open Access | Times Cited: 33
A Review of Bioactive Compound Effects from Primary Legume Protein Sources in Human and Animal Health
Zachary Shea, Matheus Ogando do Granja, Elizabeth B. Fletcher, et al.
Current Issues in Molecular Biology (2024) Vol. 46, Iss. 5, pp. 4203-4233
Open Access | Times Cited: 9
Comprehensive review of chickpea (Cicer arietinum): Nutritional significance, health benefits, techno‐functionalities, and food applications
Nandan Kumar, Shan Hong, Yi Zhu, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access | Times Cited: 1
Current Progress in the Extraction, Functional Properties, Interaction with Polyphenols, and Application of Legume Protein
Chaoting Wen, Guoyan Liu, Jiaoyan Ren, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 4, pp. 992-1002
Closed Access | Times Cited: 32
Comparative evaluation of pseudocereal peptides: A review of their nutritional contribution
Muhammad Usman, Prasanna J. Patil, Arshad Mehmood, et al.
Trends in Food Science & Technology (2022) Vol. 122, pp. 287-313
Closed Access | Times Cited: 30
Identification of Novel Dipeptidyl Peptidase-IV Inhibitory Peptides in Chickpea Protein Hydrolysates
Rong Zan, Qiming Wu, Yi‐Ling Chen, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 21, pp. 8211-8219
Closed Access | Times Cited: 22
Plant Protein-Derived Active Peptides: A Comprehensive Review
Feng Zhu, Jiarui Cao, Yiting Song, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 51, pp. 20479-20499
Closed Access | Times Cited: 15
Plant‐derived peptides for the improvement of Alzheimer's disease: Production, functions, and mechanisms
Like Lin, Cong Li, Tingting Li, et al.
Food Frontiers (2023) Vol. 4, Iss. 2, pp. 677-699
Open Access | Times Cited: 14
Optimization, identification, and comparison of peptides from germinated chickpea (Cicer arietinum) protein hydrolysates using either papain or ficin and their relationship with markers of type 2 diabetes
Subhiksha Chandrasekaran, Elvira González de Mejı́a
Food Chemistry (2021) Vol. 374, pp. 131717-131717
Open Access | Times Cited: 32
Effects on total phenolic and flavonoid content, antioxidant properties, and angiotensin I-converting enzyme inhibitory activity of beans by solid-state fermentation with Cordyceps militaris
Wei-Wei Liu, Mengqian Dun, Xinyuan Liu, et al.
International Journal of Food Properties (2022) Vol. 25, Iss. 1, pp. 477-491
Open Access | Times Cited: 21
Protein hydrolysates from Pleurotus spp. mushrooms as a source of antioxidant peptides and their stability after gastrointestinal digestion
Daniela Fernanda Lima de Carvalho Cavenaghi, Wander Miguel de Barros, Ruann Janser Soares de Castro
Food and Humanity (2025) Vol. 4, pp. 100519-100519
Closed Access
Purification, characterization, and toxicity of antioxidative peptides from ultrasonicated chickpea (Cicer arietinum L.) protein hydrolysate
Deia Tawalbeh, Fisal Ahmad, Shantanu Sengupta, et al.
Process Biochemistry (2025)
Closed Access
Nutraceutical properties, biological activities, and industrial applications of chickpea protein
Sidra Akram, Muhammad Faizan Afzal, Kainat Anwer, et al.
Cogent Food & Agriculture (2024) Vol. 10, Iss. 1
Open Access | Times Cited: 3
Emerging production techniques and potential health promoting properties of plant and animal protein-derived bioactive peptides
Cherise Elisha, Prashant Bhagwat, Santhosh Pillai
Critical Reviews in Food Science and Nutrition (2024), pp. 1-30
Open Access | Times Cited: 3
Antioxidative Activity of Soy, Wheat and Pea Protein Isolates Characterized by Multi-Enzyme Hydrolysis
Chiung-Yueh Chang, Jinn-Der Jin, Hsiao-Li Chang, et al.
Nanomaterials (2021) Vol. 11, Iss. 6, pp. 1509-1509
Open Access | Times Cited: 21
Effect of clover sprouts protein hydrolysates as an egg substitute on physicochemical and sensory properties of mayonnaise
Dina Mirsadeghi Darabi, Peiman Ariaii, Reza Safari, et al.
Food Science & Nutrition (2021) Vol. 10, Iss. 1, pp. 253-263
Open Access | Times Cited: 21
Isolation, structure identification, and antioxidant activity of collagen peptides from horse bone marrow
Parhat Rozi, Wugulnisa Mattohti, Gulmira Ababakri, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 6, pp. 4074-4087
Closed Access | Times Cited: 2
Antioxidant, anti‐inflammatory, hypoglycemic, and anti‐hyperglycemic activity of chickpea protein hydrolysates evaluated in BALB‐c mice
Alicia Navarro‐Leyva, Gabriela López‐Ángulo, Francisco Delgado‐Vargas, et al.
Journal of Food Science (2023) Vol. 88, Iss. 10, pp. 4262-4274
Open Access | Times Cited: 6
Pulse Derived Bioactive Peptides as Novel Nutraceuticals: A Review
Yamini Tak, Manpreet Kaur, Ryszard Amarowicz, et al.
International Journal of Peptide Research and Therapeutics (2021) Vol. 27, Iss. 3, pp. 2057-2068
Closed Access | Times Cited: 14
Isolation of bioactive peptides and multiple nutraceuticals of antidiabetic and antioxidant functionalities through sprouting: Recent advances
Bababode Adesegun Kehinde, Ishrat Majid, Shafat Hussain
Journal of Food Biochemistry (2022) Vol. 46, Iss. 10
Closed Access | Times Cited: 9
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