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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:

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

Showing 1-25 of 40 citing articles:

Protein Hydrolysates from Fishery Processing By-Products: Production, Characteristics, Food Applications, and Challenges
Mehdi Nikoo, Joe M. Regenstein, Mehran Yasemi
Foods (2023) Vol. 12, Iss. 24, pp. 4470-4470
Open Access | Times Cited: 46
Novel Ca-Chelating Peptides from Protein Hydrolysate of Antarctic Krill (Euphausia superba): Preparation, Characterization, and Calcium Absorption Efficiency in Caco-2 Cell Monolayer Model
Ming-Xue Ge, Ruping Chen, Lun Zhang, et al.
Marine Drugs (2023) Vol. 21, Iss. 11, pp. 579-579
Open Access | Times Cited: 45
Identification, in silico selection, and mechanism study of novel antioxidant peptides derived from the rice bran protein hydrolysates
Likun Ren, Jing Fan, Yang Yang, et al.
Food Chemistry (2022) Vol. 408, pp. 135230-135230
Closed Access | Times Cited: 45
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
Novel microbial fermentation for the preparation of iron-chelating scallop skirts peptides-its profile, identification, and possible binding mode
Xu Yan, Ying Yue, Bingrui Guo, et al.
Food Chemistry (2024) Vol. 451, pp. 139493-139493
Closed Access | Times Cited: 9
Identification of two novel α-amylase inhibitory activity peptide from Russian sea cucumber body wallprotein hydrolysate
Guoxing Chen, Xiaofan Ge, Yuting Sun, et al.
International Journal of Biological Macromolecules (2025), pp. 139499-139499
Closed Access | Times Cited: 1
Collagen peptides alleviate hyperglycemia in mice by modulating insulin resistance, glucose metabolism and gut microbiota
Long He, Yongfang Gao, Caoyun Ju, et al.
International Journal of Biological Macromolecules (2025) Vol. 301, pp. 140498-140498
Closed Access | Times Cited: 1
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
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
Sulfated polysaccharide from Apostichopus japonicus viscera exhibits anti-inflammatory properties in vitro and in vivo
Jing Ye, Linjing Zheng, Weipeng Pan, et al.
International Journal of Biological Macromolecules (2024), pp. 135500-135500
Closed Access | Times Cited: 5
Screening and preparation of highly active antioxidant peptides of apricot and their inhibitory effect on ultraviolet radiation
Xuchun Zhu, Xiaoyue Zhang, Ziyuan Wang, et al.
Food Chemistry (2024) Vol. 463, pp. 141336-141336
Closed Access | Times Cited: 5
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
Antarctic Krill Protein Amyloid Fibrils as a Novel Iron Carrier for the Improvement of Iron Deficiency
Xueqing He, Songyi Lin, Lei Chen, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
Binding mechanism, digestive stability, and cellular interactions of a potential organic Iron supplement: Fermented scallop skirt peptide (DDDHPGIF)-Iron complex
Xu Yan, Qi Wu, Qixuan Pei, et al.
Food Research International (2025) Vol. 206, pp. 116041-116041
Closed Access
A novel iron fortifier prepared through quinoa protein peptides hydrolyzed with different proteases
Yuqiang Ding, Zifei Zhao, Xinxia Zhang, et al.
International Journal of Biological Macromolecules (2025), pp. 141892-141892
Closed Access
Structural characterization and stability studies of hemp peptides and chelates for efficient chelation of ferrous ions
Yulong An, Yuan Wang, Yuyang Huang, et al.
Journal of Food Science (2025) Vol. 90, Iss. 4
Closed Access
Exploring food-derived bioactive peptides: efficacy, mechanisms, and clinical implications in ferroptosis regulation
Chenzhe Gao, Long Zhang, Jiahui Ma, et al.
Trends in Food Science & Technology (2025), pp. 105014-105014
Closed Access
Progress in the preparation, identification and biological activity of walnut peptides
Chang Liu, Zijie Zhang, Yuting Shang, et al.
Journal of Future Foods (2023) Vol. 4, Iss. 3, pp. 205-220
Open Access | Times Cited: 9
Isolation and differential structure characteristics of calcium-binding peptides derived from Pacific cod bones by hydroxyapatite affinity
Qiaoji Tian, Hao Li, Song Xue, et al.
Food Chemistry (2024) Vol. 451, pp. 139268-139268
Closed Access | Times Cited: 3
Synthesis, structural characterization and in vitro digestion stability of a soluble soybean polysaccharide‑zinc chelate
Wenhong Gao, Xueli Jin, Liyuan Jiang, et al.
International Journal of Biological Macromolecules (2024) Vol. 279, pp. 135186-135186
Closed Access | Times Cited: 3
Preparation and Characterization of Ultrasound-Assisted Novel Peptide–Calcium Chelates from Nannocholoropsis oceanica
Qingzhi Ding, Arooj Rehman Sheikh, Yongqi Zhu, et al.
Food and Bioprocess Technology (2024)
Closed Access | Times Cited: 3
Recent advances in sea cucumber peptide: Production, bioactive properties, and prospects
Jiacong Man, A.M. Abd El‐Aty, Zuzhe Wang, et al.
Food Frontiers (2022) Vol. 4, Iss. 1, pp. 131-163
Open Access | Times Cited: 13
Research progress on the chemical components and biological activities of sea cucumber polypeptides
Yiwen Shou, Chao Feng, Qinpei Lu, et al.
Frontiers in Pharmacology (2023) Vol. 14
Open Access | Times Cited: 7
Mineral-element-chelating activity of food-derived peptides: influencing factors and enhancement strategies
Chaonan Cai, Yuting Liu, Yuling Xu, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-15
Closed Access | Times Cited: 2
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