Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Production and processing of antioxidant bioactive peptides: A driving force for the functional food market
Solomon Abebaw Tadesse, Shimelis Admassu Emire
Heliyon (2020) Vol. 6, Iss. 8, pp. e04765-e04765
Open Access | Times Cited: 188

Showing 1-25 of 188 citing articles:

Enzymatic hydrolysis and microbial fermentation: The most favorable biotechnological methods for the release of bioactive peptides
Dora Elisa Cruz‐Casas, Cristóbal N. Aguilar, Juan A. Ascacio‐Valdés, et al.
Food Chemistry Molecular Sciences (2021) Vol. 3, pp. 100047-100047
Open Access | Times Cited: 231
Microalgal Proteins and Bioactives for Food, Feed, and Other Applications
Simona Lucáková, Irena Brányiková, María Hayes
Applied Sciences (2022) Vol. 12, Iss. 9, pp. 4402-4402
Open Access | Times Cited: 77
Designing Nutrition for Health—Incorporating Dietary By-Products into Poultry Feeds to Create Functional Foods with Insights into Health Benefits, Risks, Bioactive Compounds, Food Component Functionality and Safety Regulations
Petru Alexandru Vlaicu, Arabela Elena Untea, Iulia Varzaru, et al.
Foods (2023) Vol. 12, Iss. 21, pp. 4001-4001
Open Access | Times Cited: 51
Alternative Protein Sources and Novel Foods: Benefits, Food Applications and Safety Issues
Laura Quintieri, Chiara Nitride, Elisabetta De Angelis, et al.
Nutrients (2023) Vol. 15, Iss. 6, pp. 1509-1509
Open Access | Times Cited: 47
Recent developments on production, purification and biological activity of marine peptides
Kandi Sridhar, Baskaran Stephen Inbaraj, Bing‐Huei Chen
Food Research International (2021) Vol. 147, pp. 110468-110468
Closed Access | Times Cited: 90
Functional dairy products as a source of bioactive peptides and probiotics: current trends and future prospectives
Md. Aslam Ali, Md. Mostafa Kamal, Md. Hafizur Rahman, et al.
Journal of Food Science and Technology (2021) Vol. 59, Iss. 4, pp. 1263-1279
Open Access | Times Cited: 75
Fermented protein hydrolysates: biological activities and applications
Rim Nasri, Ola Abdelhedi, Monçef Nasri, et al.
Current Opinion in Food Science (2021) Vol. 43, pp. 120-127
Closed Access | Times Cited: 68
Protein Hydrolysis by Subcritical Water: A New Perspective on Obtaining Bioactive Peptides
Carlos I. Rivas-Vela, Silvia L. Amaya‐Llano, Eduardo Castaño‐Tostado, et al.
Molecules (2021) Vol. 26, Iss. 21, pp. 6655-6655
Open Access | Times Cited: 57
Antioxidant peptides: Overview of production, properties, and applications in food systems
Mohsen Mardani, Katalin Badak‐Kerti, Jamshid Farmani, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 22, Iss. 1, pp. 46-106
Closed Access | Times Cited: 57
An updated review on food‐derived bioactive peptides: Focus on the regulatory requirements, safety, and bioavailability
Prasanna J. Patil, Muhammad Usman, Chengnan Zhang, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 2, pp. 1732-1776
Closed Access | Times Cited: 53
Characterization of ACE inhibitory and antioxidant peptides in yak and cow milk hard chhurpi cheese of the Sikkim Himalayan region
Md Minhajul Abedin, Rounak Chourasia, Loreni Chiring Phukon, et al.
Food Chemistry X (2022) Vol. 13, pp. 100231-100231
Open Access | Times Cited: 50
Recent Progress in Antioxidant Active Substances from Marine Biota
T. Vladkova, Nelly Georgieva, Anna Staneva, et al.
Antioxidants (2022) Vol. 11, Iss. 3, pp. 439-439
Open Access | Times Cited: 46
Synbiotics and Their Antioxidant Properties, Mechanisms, and Benefits on Human and Animal Health: A Narrative Review
Majid Mounir, Amal Ibijbijen, Kawtar Farih, et al.
Biomolecules (2022) Vol. 12, Iss. 10, pp. 1443-1443
Open Access | Times Cited: 42
Bioactive Peptides from Algae: Traditional and Novel Generation Strategies, Structure-Function Relationships, and Bioinformatics as Predictive Tools for Bioactivity
Jack O’Connor, Marco García‐Vaquero, Steve Meaney, et al.
Marine Drugs (2022) Vol. 20, Iss. 5, pp. 317-317
Open Access | Times Cited: 41
Algae as a potential source of protein meat alternatives
Johanan Espinosa‐Ramírez, Alicia del Carmen Mondragón, José A. Rodrı́guez, et al.
Frontiers in Nutrition (2023) Vol. 10
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: 35
A review on bioactive peptides derived from meat and by-products: Extraction methods, biological activities, applications and limitations
María López‐Pedrouso, Ahmed A. Zaky, José M. Lorenzo, et al.
Meat Science (2023) Vol. 204, pp. 109278-109278
Open Access | Times Cited: 29
Agro-Food Waste as an Ingredient in Functional Beverage Processing: Sources, Functionality, Market and Regulation
Xóchitl Alejandra Pérez-Marroquín, Ana Guadalupe Estrada-Fernández, Adelfo García-Ceja, et al.
Foods (2023) Vol. 12, Iss. 8, pp. 1583-1583
Open Access | Times Cited: 28
Chia seed protein as a promising source for plant-based foods: Functional properties, processing methods and potential food applications
Shenying Chen, Xiaoyu Luo
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100459-100459
Open Access | Times Cited: 14
Preparation and identification of antioxidant peptides from Quasipaa spinosa skin through two-step enzymatic hydrolysis and molecular simulation
Daren Wu, Yuanhao Cao, Dejin Su, et al.
Food Chemistry (2024) Vol. 445, pp. 138801-138801
Closed Access | Times Cited: 9
Harnessing the Health and Techno-Functional Potential of Lactic Acid Bacteria: A Comprehensive Review
Lamia Ayed, Sana M’hir, Domenico Nuzzolese, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1538-1538
Open Access | Times Cited: 9
ACE-inhibitory activity and antioxidant properties of a low MW rice bran protein hydrolysate
Letizia Scarabattoli, Melissa Fanzaga, Gilda Aiello, et al.
LWT (2025), pp. 117381-117381
Open Access | Times Cited: 1
Functional and Bioactive Benefits of Selected Microalgal Hydrolysates Assessed In Silico and In Vitro
Elena Aurino, Leticia Mora, Antonio Marzocchella, et al.
Marine Drugs (2025) Vol. 23, Iss. 2, pp. 53-53
Open Access | Times Cited: 1
From Claims to Choices: How Health Information Shapes Consumer Decisions in the Functional Food Market
Concetta Nazzaro, Anna Uliano, Marco Lerro, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 699-699
Open Access | Times Cited: 1
Production and characterization of novel antioxidant peptides from mulberry leaf ferment using B. subtilis H4 and B. amyloliquefaciens LFB112
Zaheer Abbas, Jing Zhang, Yucui Tong, et al.
Food Chemistry (2025) Vol. 482, pp. 144022-144022
Open Access | Times Cited: 1
Page 1 - Next Page

Scroll to top