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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:

Serial fractionation of spent brewer's yeast protein hydrolysate by ultrafiltration: A peptide-rich product with low RNA content
Gabriela Vollet Marson, Stella Lacour, Míriam Dupas Hubinger, et al.
Journal of Food Engineering (2021) Vol. 312, pp. 110737-110737
Open Access | Times Cited: 26

Showing 1-25 of 26 citing articles:

Microbial proteases and their applications
Peng Song, Xue Zhang, Shuhua Wang, et al.
Frontiers in Microbiology (2023) Vol. 14
Open Access | Times Cited: 68
Yeast proteins: The novel and sustainable alternative protein in food applications
Jun‐Rui Ma, Yifei Sun, Demei Meng, et al.
Trends in Food Science & Technology (2023) Vol. 135, pp. 190-201
Closed Access | Times Cited: 60
Physicochemical and structural properties of meat analogues from yeast and soy protein prepared via high-moisture extrusion
Songgang Xia, Shuo Shen, Jian Song, et al.
Food Chemistry (2022) Vol. 402, pp. 134265-134265
Closed Access | Times Cited: 47
Cell disruption and permeabilization methods for obtaining yeast bioproducts
Gabrielle Victória Gautério, Rhonyele Maciel da Silva, Fellipe Chiara Karraz, et al.
Cleaner Chemical Engineering (2023) Vol. 6, pp. 100112-100112
Open Access | Times Cited: 23
Research trends in production, separation, and identification of bioactive peptides from fungi – A critical review
Tanvir Ahmed, Angéla Juhász, Utpal Bose, et al.
Journal of Functional Foods (2024) Vol. 119, pp. 106343-106343
Open Access | Times Cited: 9
Valorisation of protein-rich extracts from spent brewer’s yeast (Saccharomyces cerevisiae): an overview
Ana Sofia Oliveira, Carlos Ferreira, Joana Odila Pereira, et al.
Biomass Conversion and Biorefinery (2022)
Closed Access | Times Cited: 32
Fungal Proteins: Sources, Production and Purification Methods, Industrial Applications, and Future Perspectives
Katarzyna Pobiega, Joanna Sękul, Anna Pakulska, et al.
Applied Sciences (2024) Vol. 14, Iss. 14, pp. 6259-6259
Open Access | Times Cited: 8
Protein recovery from brewery solid wastes
Luciana Rodríguez, Julia L. Camina, Virginia Borroni, et al.
Food Chemistry (2022) Vol. 407, pp. 134810-134810
Closed Access | Times Cited: 27
Peptide-rich extracts from spent yeast waste streams as a source of bioactive compounds for the nutraceutical market
Ana Sofia Oliveira, Joana Odila Pereira, Carlos Ferreira, et al.
Innovative Food Science & Emerging Technologies (2022) Vol. 81, pp. 103148-103148
Open Access | Times Cited: 24
Progress on membrane technology for separating bioactive peptides
Ting Liang, Huixia Lu, Jiali Ma, et al.
Journal of Food Engineering (2022) Vol. 340, pp. 111321-111321
Closed Access | Times Cited: 22
Advances in the valorization of brewing by-products
Ilary Belardi, Giovanni De Francesco, Vincenzo Alfeo, et al.
Food Chemistry (2024) Vol. 465, pp. 141882-141882
Closed Access | Times Cited: 4
Ceramic membrane technology for the separation and purification of bioactive compounds: A critical review of applications, diafiltration modeling, and fouling prevention
Ting Qi, Xianfu Chen, Yiqun Fan, et al.
Separation and Purification Technology (2024), pp. 131301-131301
Closed Access | Times Cited: 3
Identification of bioaccessible glycosylated neuroprotective peptides from brewer's spent yeast mannoproteins by in vitro and in silico studies
Marilin E. Aquino, Silvina R. Drago, Luis P Schierloh, et al.
Food Research International (2025) Vol. 209, pp. 116188-116188
Closed Access
Nutritional properties, peptidome profile and antioxidant activities of hydrolysates extracted from Saccharomyces cerevisiae Y70 as potential alternative ingredients
Rui Li, Suyue Xiong, Xiao Tan, et al.
Journal of Future Foods (2025) Vol. 6, Iss. 1, pp. 36-47
Closed Access
Processing Strategies for Extraction and Concentration of Bitter Acids and Polyphenols from Brewing By-Products: A Comprehensive Review
Klycia Fidélis Cerqueira e Silva, Monique Martins Strieder, Mariana Barreto Carvalhal Pinto, et al.
Processes (2023) Vol. 11, Iss. 3, pp. 921-921
Open Access | Times Cited: 8
Anti-diabetic properties of brewer's spent yeast peptides. In vitro, in silico and ex vivo study after simulated gastrointestinal digestion
Marilin E. Aquino, Silvina R. Drago, Fermín Sánchez de Medina, et al.
Food & Function (2024) Vol. 15, Iss. 7, pp. 3778-3790
Open Access | Times Cited: 3
Nutritional Values and Bio-Functional Properties of Fungal Proteins: Applications in Foods as a Sustainable Source
Ku Li, Kaina Qiao, Jian Xiong, et al.
Foods (2023) Vol. 12, Iss. 24, pp. 4388-4388
Open Access | Times Cited: 8
Reuse of Residual Brewer’s Yeast: Valorization of Industrial Waste as a Source of Nutrients for Dairy Cattle
Cláudia Schlabitz, Daniel Kuhn, Isabel Marie Grambusch, et al.
Waste and Biomass Valorization (2024) Vol. 15, Iss. 9, pp. 5487-5499
Closed Access | Times Cited: 2
Optimization of preparation of Candida utilis polypeptide by ultrasonic pretreatment and double enzyme method
Lingling Wang, Yan He, Lihua Chen, et al.
Biomass Conversion and Biorefinery (2022) Vol. 14, Iss. 3, pp. 3597-3613
Closed Access | Times Cited: 6
Purification of bioactive peptides from spent yeast autolysates
Ana Sofia Oliveira, Ana Margarida Pereira, Carlos Ferreira, et al.
Food and Bioproducts Processing (2023) Vol. 143, pp. 45-53
Open Access | Times Cited: 3
Membranes modified with rigid polymer for processing solutions of vegetable proteins
Luiza Carla Augusto Molina, Grace Anne Vieira Magalhães Ghiotto, L. Nichi, et al.
Acta periodica technologica (2023), Iss. 54, pp. 313-324
Open Access | Times Cited: 2
Recovery of High-Value Compounds from Yarrowia lipolytica IMUFRJ 50682 Using Autolysis and Acid Hydrolysis
Rhonyele Maciel da Silva, Bernardo Dias Ribeiro, Ailton César Lemes, et al.
Processes (2024) Vol. 12, Iss. 6, pp. 1132-1132
Open Access
Understanding the Potential of Microbial Protein as a more Sustainable Food Source
Alexandra Pereira, Brecht Delmoitié, Myrsini Sakarika
Deleted Journal (2024)
Closed Access
Unlocking high-value components from Brewer's spent yeast for innovative food applications
Guozheng Wei, Wenqi Shang, Zhengjie Xie, et al.
Food Bioscience (2024) Vol. 59, pp. 104047-104047
Closed Access
Modification of the surface of polyvinylidene fluoride membranes with polyethyleneimine
H. S. Bubela, В. В. Коновалова, I. S. Kolesnyk, et al.
Himia Fizika ta Tehnologia Poverhni (2022) Vol. 13, Iss. 1, pp. 94-104
Open Access | Times Cited: 2
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