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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.

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Showing 1-25 of 81 citing articles:

Features of dipeptidyl peptidase IV (DPP-IV) inhibitory peptides from dietary proteins
Alice B. Nongonierma, Richard J. Fitzgerald
Journal of Food Biochemistry (2017) Vol. 43, Iss. 1, pp. e12451-e12451
Open Access | Times Cited: 197
Prevention of protein oxidation and enhancement of gel properties of silver carp (Hypophthalmichthys molitrix) surimi by addition of protein hydrolysates derived from surimi processing by-products
Longteng Zhang, Qian Li, Hui Hong, et al.
Food Chemistry (2020) Vol. 316, pp. 126343-126343
Closed Access | Times Cited: 128
Antihypertensive activity of fish protein hydrolysates and its peptides
Yathisha U.G., Ishani Bhat, Iddya Karunasagar, et al.
Critical Reviews in Food Science and Nutrition (2018) Vol. 59, Iss. 15, pp. 2363-2374
Closed Access | Times Cited: 109
Identification of novel DPP–IV inhibitory peptides from Atlantic salmon (Salmo salar) skin
Ritian Jin, Xiangyu Teng, Jiaqi Shang, et al.
Food Research International (2020) Vol. 133, pp. 109161-109161
Closed Access | Times Cited: 109
Antioxidant and cryoprotective effects of hydrolysate from gill protein of bighead carp (Hypophthalmichthys nobilis) in preventing denaturation of frozen surimi
Jun Lin, Hui Hong, Longteng Zhang, et al.
Food Chemistry (2019) Vol. 298, pp. 124868-124868
Closed Access | Times Cited: 95
Novel antioxidant and ACE inhibitory peptide identified from Arthrospira platensis protein and stability against thermal/pH treatments and simulated gastrointestinal digestion
Kai Wang, Qin-Wen Luo, Hui Hong, et al.
Food Research International (2020) Vol. 139, pp. 109908-109908
Closed Access | Times Cited: 91
Bioactivity and bioaccessibility of protein hydrolyzates from industrial byproducts of Stripped weakfish (Cynoscion guatucupa)
Karina Oliveira Lima, Camila da Costa de Quadros, Meritaine da Rocha, et al.
LWT (2019) Vol. 111, pp. 408-413
Closed Access | Times Cited: 86
Modification of gelatin hydrolysates from grass carp (Ctenopharyngodon idellus) scales by Maillard reaction: Antioxidant activity and volatile compounds
Kangni Chen, Xiaoxue Yang, Zhan Huang, et al.
Food Chemistry (2019) Vol. 295, pp. 569-578
Closed Access | Times Cited: 86
Identification and characterisation of peptides from a boarfish (Capros aper) protein hydrolysate displaying in vitro dipeptidyl peptidase-IV (DPP-IV) inhibitory and insulinotropic activity
Pádraigín A. Harnedy‐Rothwell, Chris M. McLaughlin, Martina B. O’Keeffe, et al.
Food Research International (2020) Vol. 131, pp. 108989-108989
Open Access | Times Cited: 80
Novel ACE inhibitory peptides derived from whey protein hydrolysates: Identification and molecular docking analysis
Xiaoyi Li, Chunsong Feng, Hui Hong, et al.
Food Bioscience (2022) Vol. 48, pp. 101737-101737
Closed Access | Times Cited: 54
Food-derived dipeptidyl peptidase IV inhibitory peptides: Production, identification, structure-activity relationship, and their potential role in glycemic regulation
Mingkai Zhang, Ling Zhu, Gangcheng Wu, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 8, pp. 2053-2075
Closed Access | Times Cited: 43
Preparation and identification of novel antioxidant peptides from camel bone protein
Jianing Wang, Yang Geng, Hanfeng Li, et al.
Food Chemistry (2023) Vol. 424, pp. 136253-136253
Closed Access | Times Cited: 26
Biological properties of LMW-peptide fractions from apricot kernel protein: Nutritional, antibacterial and ACE-inhibitory activities
Zahra Akbarbaglu, Maryam Mohammadi, Armin Arefi, et al.
Journal of Agriculture and Food Research (2024) Vol. 16, pp. 101176-101176
Open Access | Times Cited: 11
Seafood processing waste as a source of functional components: Extraction and applications for various food and non-food systems
D.S. Akhila, Priyanka Ashwath, Kavitha Guladahalli Manjunatha, et al.
Trends in Food Science & Technology (2024) Vol. 145, pp. 104348-104348
Closed Access | Times Cited: 9
Physicochemical and functional properties of Maillard reaction products derived from cod (Gadus morhua L.) skin collagen peptides and xylose
Kangni Chen, Qingfeng Yang, Hui Hong, et al.
Food Chemistry (2020) Vol. 333, pp. 127489-127489
Closed Access | Times Cited: 65
Characteristics of Food Protein-Derived Antidiabetic Bioactive Peptides: A Literature Update
Nhung Thi Phuong Nong, Jue‐Liang Hsu
International Journal of Molecular Sciences (2021) Vol. 22, Iss. 17, pp. 9508-9508
Open Access | Times Cited: 45
Proteolysis and ACE-inhibitory peptide profile of Cheddar cheese: Effect of digestion treatment and different probiotics
Xinyue Hao, Wanshuang Yang, Qipeng Zhu, et al.
LWT (2021) Vol. 145, pp. 111295-111295
Closed Access | Times Cited: 44
Preparation, structural properties, and in vitro and in vivo activities of peptides against dipeptidyl peptidase IV (DPP-IV) and α-glucosidase: a general review
Xinxin Mu, Rongchun Wang, Cuilin Cheng, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 27, pp. 9844-9858
Closed Access | Times Cited: 20
Glucoregulatory Properties of a Protein Hydrolysate from Atlantic Salmon (Salmo salar): Preliminary Characterization and Evaluation of DPP-IV Inhibition and Direct Glucose Uptake In Vitro
Christian Bjerknes, Sileshi Gizachew Wubshet, Sissel Beate Rønning, et al.
Marine Drugs (2024) Vol. 22, Iss. 4, pp. 151-151
Open Access | Times Cited: 8
A novel deep eutectic solvent-based green extraction and purification of DPP-IV inhibitory peptides from tilapia (Oreochromis niloticus) viscera hydrolysate
Rhessa Grace Guanga Ortizo, Vishal Sharma, Mei‐Ling Tsai, et al.
Food Bioscience (2024) Vol. 61, pp. 104658-104658
Closed Access | Times Cited: 8
Antioxidant peptides derived from the hydrolyzate of purple sea urchin (Strongylocentrotus nudus) gonad alleviate oxidative stress in Caenorhabditis elegans
Sixu Zhao, Qiong Cheng, Qiong Peng, et al.
Journal of Functional Foods (2018) Vol. 48, pp. 594-604
Closed Access | Times Cited: 52
Evaluation on the physicochemical and digestive properties of melanoidin from black garlic and their antioxidant activities in vitro
Jianfu Wu, Yan Jin, Min Zhang
Food Chemistry (2020) Vol. 340, pp. 127934-127934
Closed Access | Times Cited: 48
Prevention of protein and lipid oxidation in freeze-thawed bighead carp (Hypophthalmichthys nobilis) fillets using silver carp (Hypophthalmichthys molitrix) fin hydrolysates
Longteng Zhang, Yuankai Shan, Hui Hong, et al.
LWT (2020) Vol. 123, pp. 109050-109050
Closed Access | Times Cited: 47
Bioactive peptides identified from enzymatic hydrolysates of sturgeon skin
Meng Gui, Liang Gao, Lei Rao, et al.
Journal of the Science of Food and Agriculture (2021) Vol. 102, Iss. 5, pp. 1948-1957
Closed Access | Times Cited: 41
Potential of fish bioactive peptides for the prevention of global pandemic non-communicable disease: production, purification, identification, and health benefits
Ravi Baraiya, R. Anandan, K. Elavarasan, et al.
Discover Food (2024) Vol. 4, Iss. 1
Open Access | Times Cited: 6
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