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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:

Biopeptides from vegetable proteins: new scientific evidences
Domenico Montesano, Monica Gallo, Francesca Blasi, et al.
Current Opinion in Food Science (2019) Vol. 31, pp. 31-37
Closed Access | Times Cited: 63

Showing 1-25 of 63 citing articles:

Functional and Bioactive Properties of Peptides Derived from Marine Side Streams
İlknur Uçak, Maliha Afreen, Domenico Montesano, et al.
Marine Drugs (2021) Vol. 19, Iss. 2, pp. 71-71
Open Access | Times Cited: 119
Nutritional Quality and Biological Application of Mushroom Protein as a Novel Protein Alternative
Francis Ayimbila, Suttipun Keawsompong
Current Nutrition Reports (2023) Vol. 12, Iss. 2, pp. 290-307
Open Access | Times Cited: 90
A review on mushroom-derived bioactive peptides: Preparation and biological activities
Juanjuan Zhou, Mengfei Chen, Shujian Wu, et al.
Food Research International (2020) Vol. 134, pp. 109230-109230
Closed Access | Times Cited: 102
Brewer’s Spent Grains: Possibilities of Valorization, a Review
Ancuța Chetrariu, Adriana Dabija
Applied Sciences (2020) Vol. 10, Iss. 16, pp. 5619-5619
Open Access | Times Cited: 100
Selenium-Containing Proteins/Peptides from Plants: A Review on the Structures and Functions
Xing Zhang, Hui He, Jiqian Xiang, et al.
Journal of Agricultural and Food Chemistry (2020) Vol. 68, Iss. 51, pp. 15061-15073
Closed Access | Times Cited: 96
Antidiabetic Food-Derived Peptides for Functional Feeding: Production, Functionality and In Vivo Evidences
Fernando Rivero‐Pino, F. Javier Espejo-Carpio, Emilia M. Guadix
Foods (2020) Vol. 9, Iss. 8, pp. 983-983
Open Access | Times Cited: 86
Probiotic fermentation of polyphenols: potential sources of novel functional foods
Rohit Sharma, Bhawna Diwan, Brij Pal Singh, et al.
Food Production Processing and Nutrition (2022) Vol. 4, Iss. 1
Open Access | Times Cited: 52
Brewer's spent grains-based biorefineries: A critical review
Ninian Prem Prashanth Pabbathi, Aditya Velidandi, Soni Pogula, et al.
Fuel (2022) Vol. 317, pp. 123435-123435
Closed Access | Times Cited: 43
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
Agroindustrial Plant Wastes: Novel Source of Antimicrobial Peptides
M.O. Hernández-Jiménez, J.D.A. Loa, Norma G. Rojas‐Avelizapa
Circular Economy and Sustainability (2025)
Closed Access | Times Cited: 1
Subcritical Water for the Extraction and Hydrolysis of Protein and Other Fractions in Biorefineries from Agro-food Wastes and Algae: a Review
Milena Álvarez-Viñas, Paula Rodríguez‐Seoane, Noelia Flórez‐Fernández, et al.
Food and Bioprocess Technology (2020) Vol. 14, Iss. 3, pp. 373-387
Closed Access | Times Cited: 68
Bioactive Peptides and Dietary Polyphenols: Two Sides of the Same Coin
Rosa Pérez-Gregório, Susana Soares, Nuno Mateus, et al.
Molecules (2020) Vol. 25, Iss. 15, pp. 3443-3443
Open Access | Times Cited: 58
Key influencing factors of green vegetable consumption in Beijing, China
Zhengqing Yin, Bo Li, Shufei Li, et al.
Journal of Retailing and Consumer Services (2022) Vol. 66, pp. 102907-102907
Closed Access | Times Cited: 33
Gel properties of acid-induced gels obtained at room temperature and based on common bean proteins and xanthan gum
M.C. Cortez-Trejo, Guadalupe Loarca‐Piña, Juan de Dios Figueroa‐Cárdenas, et al.
Food Hydrocolloids (2022) Vol. 132, pp. 107873-107873
Closed Access | Times Cited: 30
Antioxidant capacity and antitumor activity of the bioactive protein prepared from orange peel residues as a by-product using fungal protease
Samia A. Ahmed, Hanan A. A. Taie, Walaa A. Abdel Wahab
International Journal of Biological Macromolecules (2023) Vol. 234, pp. 123578-123578
Closed Access | Times Cited: 21
Improving quality of poultry and its meat products with probiotics, prebiotics, and phytoextracts
Sashuang Dong, Lanyin Li, Fanyu Hao, et al.
Poultry Science (2023) Vol. 103, Iss. 2, pp. 103287-103287
Open Access | Times Cited: 21
Potential of hydrolyzed wheat protein in soy-based meat analogues: Rheological, textural and functional properties
Xin Zhang, Yu Zhao, Tianyi Zhang, et al.
Food Chemistry X (2023) Vol. 20, pp. 100921-100921
Open Access | Times Cited: 20
Exploring the impact of encapsulation on the stability and bioactivity of peptides extracted from botanical sources: trends and opportunities
Viridiana Pérez‐Pérez, Cristian Jiménez‐Martínez, Jorge L. González-Escobar, et al.
Frontiers in Chemistry (2024) Vol. 12
Open Access | Times Cited: 8
Fermentation of spent coffee grounds by Bacillus clausii induces release of potentially bioactive peptides
Karina Ramírez, Karen V. Pineda‐Hidalgo, Jesús J. Rochín-Medina
LWT (2020) Vol. 138, pp. 110685-110685
Closed Access | Times Cited: 42
Recent patent applications in beverages enriched with plant proteins
Clara Takayama Arbach, Izabel Almeida Alves, Mairim Russo Serafini, et al.
npj Science of Food (2021) Vol. 5, Iss. 1
Open Access | Times Cited: 35
Effect of hydrolysis on the emulsification and antioxidant properties of plant-sourced proteins
Yong Wang, Ziqi Li, He Li, et al.
Current Opinion in Food Science (2022) Vol. 48, pp. 100949-100949
Closed Access | Times Cited: 28
Potential Application of High Hydrostatic Pressure on the Production of Hydrolyzed Proteins with Antioxidant and Antihypertensive Properties and Low Allergenicity: A Review
Ana Paula Miguel Landim, Júlia Hauck Tiburski, Caroline G. Mellinger, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 630-630
Open Access | Times Cited: 13
Mitochondrial sirtuin 3 and role of natural compounds: the effect of post-translational modifications on cellular metabolism
Francesca Oppedisano, Salvatore Nesci, Anna Spagnoletta
Critical Reviews in Biochemistry and Molecular Biology (2024) Vol. 59, Iss. 3-4, pp. 199-220
Closed Access | Times Cited: 5
Functional chia (Salvia hispanica L.) co-product protein hydrolysate: An analysis of biochemical, antidiabetic, antioxidant potential and physicochemical properties
Gislane Briceño-Islas, Luis Mojica, Judith Esmeralda Urías‐Silvas
Food Chemistry (2024) Vol. 460, pp. 140406-140406
Closed Access | Times Cited: 5
Use of probiotic microorganisms in the formulation of healthy meat products
Noelí Sirini, L.S. Frizzo, Gonzalo Aleu, et al.
Current Opinion in Food Science (2020) Vol. 38, pp. 141-146
Closed Access | Times Cited: 28
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