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:
Preparation of high content collagen peptides and study of their biological activities
Houchuntai Wang, Zongcai Tu, Hui Wang
Food Research International (2023) Vol. 174, pp. 113561-113561
Closed Access | Times Cited: 7
Houchuntai Wang, Zongcai Tu, Hui Wang
Food Research International (2023) Vol. 174, pp. 113561-113561
Closed Access | Times Cited: 7
Showing 7 citing articles:
Effects of Ultrasonic Power on the Structure and Rheological Properties of Skin Collagen from Albacore (Thunnus alalunga)
Hao Pan, Xuehua Zhang, Jianbo Ni, et al.
Marine Drugs (2024) Vol. 22, Iss. 2, pp. 84-84
Open Access | Times Cited: 7
Hao Pan, Xuehua Zhang, Jianbo Ni, et al.
Marine Drugs (2024) Vol. 22, Iss. 2, pp. 84-84
Open Access | Times Cited: 7
Analysis of structural composition and antioxidant activity of traditional fermented sour meat peptides
Dezhen Meng, Lijun Zhao, Yaodi Zhu, et al.
Food Chemistry (2024) Vol. 460, pp. 140697-140697
Closed Access | Times Cited: 4
Dezhen Meng, Lijun Zhao, Yaodi Zhu, et al.
Food Chemistry (2024) Vol. 460, pp. 140697-140697
Closed Access | Times Cited: 4
Characteristics and food applications of aquatic collagen and its derivatives: A review
Haohao Shi, Mengqi Jiang, Xueying Zhang, et al.
Food Research International (2025) Vol. 202, pp. 115531-115531
Closed Access
Haohao Shi, Mengqi Jiang, Xueying Zhang, et al.
Food Research International (2025) Vol. 202, pp. 115531-115531
Closed Access
Development and characterization of gelatin peptides and peptide‑calcium chelates from tuna processing by-products of skins and bones
Jing Xue, Feijia Xu, Weibo Lu, et al.
Food Chemistry (2024) Vol. 466, pp. 142122-142122
Closed Access | Times Cited: 2
Jing Xue, Feijia Xu, Weibo Lu, et al.
Food Chemistry (2024) Vol. 466, pp. 142122-142122
Closed Access | Times Cited: 2
Unveiling a new chapter for collagen peptides: Comprehensive insights into oral bioavailability and the enhancement via encapsulation systems
Yongjie Zhou, Yanfei Jiang, Yan Zhang, et al.
Trends in Food Science & Technology (2024), pp. 104849-104849
Closed Access | Times Cited: 2
Yongjie Zhou, Yanfei Jiang, Yan Zhang, et al.
Trends in Food Science & Technology (2024), pp. 104849-104849
Closed Access | Times Cited: 2
Design and tailoring of an artificial DNA scaffolding system for efficient production of nicotinamide mononucleotide
Menghan Dang, Chenchen Du, Xueqiong Zhang, et al.
Molecular Catalysis (2024) Vol. 569, pp. 114549-114549
Closed Access
Menghan Dang, Chenchen Du, Xueqiong Zhang, et al.
Molecular Catalysis (2024) Vol. 569, pp. 114549-114549
Closed Access
Collagen Hydrolysed from Maral Raw Material: Production Technology and Biochemical Composition
Maria Krotova, Irina Grishaeva
Food Processing Techniques and Technology (2024), pp. 884-896
Open Access
Maria Krotova, Irina Grishaeva
Food Processing Techniques and Technology (2024), pp. 884-896
Open Access
