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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:

Structural characteristics of low bitter and high umami protein hydrolysates prepared from bovine muscle and porcine plasma
Yu Fu, Jing Liu, Erik T. Hansen, et al.
Food Chemistry (2018) Vol. 257, pp. 163-171
Closed Access | Times Cited: 167

Showing 1-25 of 167 citing articles:

Food-Derived Bioactive Peptides in Human Health: Challenges and Opportunities
Subhadeep Chakrabarti, Snigdha Guha, Kaustav Majumder
Nutrients (2018) Vol. 10, Iss. 11, pp. 1738-1738
Open Access | Times Cited: 575
Characterization and evaluation of umami taste: A review
Wenli Wang, Xirui Zhou, Yuan Liu
TrAC Trends in Analytical Chemistry (2020) Vol. 127, pp. 115876-115876
Closed Access | Times Cited: 246
Bioactive peptides derived from plant origin by-products: Biological activities and techno-functional utilizations in food developments – A review
Ahmet Görgüç, Esra Gençdağ, Fatih Mehmet Yılmaz
Food Research International (2020) Vol. 136, pp. 109504-109504
Closed Access | Times Cited: 236
Review on plant-derived bioactive peptides: biological activities, mechanism of action and utilizations in food development
Hongxiu Fan, Hongcheng Liu, Yanrong Zhang, et al.
Journal of Future Foods (2022) Vol. 2, Iss. 2, pp. 143-159
Open Access | Times Cited: 88
Valorization of fish byproducts: Sources to end‐product applications of bioactive protein hydrolysate
Nilesh Prakash Nirmal, Chalat Santivarangkna, Mithun Singh Rajput, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 2, pp. 1803-1842
Closed Access | Times Cited: 85
Growing meat on autoclaved vegetables with biomimetic stiffness and micro-patterns
Ye Liu, Anqi Gao, Tiantian Wang, et al.
Nature Communications (2025) Vol. 16, Iss. 1
Open Access | Times Cited: 2
iUmami-SCM: A Novel Sequence-Based Predictor for Prediction and Analysis of Umami Peptides Using a Scoring Card Method with Propensity Scores of Dipeptides
Phasit Charoenkwan, Janchai Yana, Chanin Nantasenamat, et al.
Journal of Chemical Information and Modeling (2020) Vol. 60, Iss. 12, pp. 6666-6678
Closed Access | Times Cited: 120
Progresses on processing methods of umami substances: A review
Yonggan Zhao, Min Zhang, Sakamon Devahastin, et al.
Trends in Food Science & Technology (2019) Vol. 93, pp. 125-135
Closed Access | Times Cited: 109
Transforming food waste: how immobilized enzymes can valorize waste streams into revenue streams
Stephanie M. Andler, Julie M. Goddard
npj Science of Food (2018) Vol. 2, Iss. 1
Open Access | Times Cited: 93
Enzymatic hydrolysis of lupin protein isolates—Changes in the molecular weight distribution, technofunctional characteristics, and sensory attributes
Katharina Schlegel, Katharina Sontheimer, A. Hickisch, et al.
Food Science & Nutrition (2019) Vol. 7, Iss. 8, pp. 2747-2759
Open Access | Times Cited: 89
Analysis of umami taste substances of morel mushroom (Morchella sextelata) hydrolysates derived from different enzymatic systems
Juan Gao, Donglu Fang, Benard Muinde Kimatu, et al.
Food Chemistry (2021) Vol. 362, pp. 130192-130192
Closed Access | Times Cited: 79
Effect of two-step enzymatic hydrolysis on the antioxidant properties and proteomics of hydrolysates of milk protein concentrate
Qiang Cui, Yuxue Sun, Jianjun Cheng, et al.
Food Chemistry (2021) Vol. 366, pp. 130711-130711
Closed Access | Times Cited: 78
Antioxidant activity and peptidomic analysis of porcine liver hydrolysates using alcalase, bromelain, flavourzyme and papain enzymes
María López‐Pedrouso, Paula Borrajo, Mirian Pateiro, et al.
Food Research International (2020) Vol. 137, pp. 109389-109389
Closed Access | Times Cited: 74
Management of meat by- and co-products for an improved meat processing sustainability
Fidel Toldrá, Milagro Reig, Leticia Mora
Meat Science (2021) Vol. 181, pp. 108608-108608
Open Access | Times Cited: 70
Phosphorylation modification of collagen peptides from fish bone enhances their calcium-chelating and antioxidant activity
Jiaqi Luo, Xintong Yao, Olugbenga P. Soladoye, et al.
LWT (2021) Vol. 155, pp. 112978-112978
Open Access | Times Cited: 70
Effects of different drying temperatures on the profile and sources of flavor in semi-dried golden pompano (Trachinotus ovatus)
Dan Qiu, Rubi Duan, Yueqi Wang, et al.
Food Chemistry (2022) Vol. 401, pp. 134112-134112
Closed Access | Times Cited: 64
Taste mechanism of umami peptides from Chinese traditional fermented fish (Chouguiyu) based on molecular docking using umami receptor T1R1/T1R3
Daqiao Yang, Chunsheng Li, Laihao Li, et al.
Food Chemistry (2022) Vol. 389, pp. 133019-133019
Closed Access | Times Cited: 63
Exploration of Dipeptidyl Peptidase-IV (DPP-IV) Inhibitory Peptides from Silkworm Pupae (Bombyx mori) Proteins Based on In Silico and In Vitro Assessments
Fali Luo, Yu Fu, Liang Ma, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 12, pp. 3862-3871
Closed Access | Times Cited: 47
Strategies for oral delivery of bioactive peptides with focus on debittering and masking
Armin Mirzapour‐Kouhdasht, David Julian McClements, Mohammad Sadegh Taghizadeh, et al.
npj Science of Food (2023) Vol. 7, Iss. 1
Open Access | Times Cited: 41
Effects of continuous enzymolysis on the umami characteristics of Lentinula edodes and the flavor formation mechanism of umami peptides
Daoyou Chen, Wanchao Chen, Wen Li, et al.
Food Chemistry (2023) Vol. 420, pp. 136090-136090
Closed Access | Times Cited: 40
Health benefits of bioactive peptides produced from muscle proteins: Antioxidant, anti-cancer, and anti-diabetic activities
Md. Serajul Islam, Hongxin Wang, Habtamu Admassu, et al.
Process Biochemistry (2022) Vol. 116, pp. 116-125
Closed Access | Times Cited: 39
Structural properties and antioxidant activities of soybean protein hydrolysates produced by Lactobacillus delbrueckii subsp. bulgaricus cell envelope proteinase
Xiaoying Zhang, Yuyang Huang, Ruxin Ma, et al.
Food Chemistry (2023) Vol. 410, pp. 135392-135392
Closed Access | Times Cited: 28
Development of lentil peptides with potent antioxidant, antihypertensive, and antidiabetic activities along with umami taste
Amir Rezvankhah, Mohammad Saeid Yarmand, Babak Ghanbarzadeh, et al.
Food Science & Nutrition (2023) Vol. 11, Iss. 6, pp. 2974-2989
Open Access | Times Cited: 24
Current progress in umami peptides from blue foods: Preparation, screening, evaluation, synergistic effects, and taste mechanism
Hao Li, Yan Fan, Qiaoji Tian, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104567-104567
Closed Access | Times Cited: 15
Recent advances and applications of deep learning, electroencephalography, and modern analysis techniques in screening, evaluation, and mechanistic analysis of taste peptides
Lijun Su, Huizhuo Ji, Jianlei Kong, et al.
Trends in Food Science & Technology (2024) Vol. 150, pp. 104607-104607
Closed Access | Times Cited: 14
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