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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:

Comparative peptidomic profile and bioactivities of cooked beef, pork, chicken and turkey meat after in vitro gastro-intestinal digestion
Serena Martini, Angela Conte, Davide Tagliazucchi
Journal of Proteomics (2019) Vol. 208, pp. 103500-103500
Open Access | Times Cited: 72

Showing 1-25 of 72 citing articles:

BIOPEP-UWM Database of Bioactive Peptides: Current Opportunities
Piotr Mińkiewicz, Anna Iwaniak, Małgorzata Darewicz
International Journal of Molecular Sciences (2019) Vol. 20, Iss. 23, pp. 5978-5978
Open Access | Times Cited: 673
Thermal processing implications on the digestibility of meat, fish and seafood proteins
Zuhaib F. Bhat, James D. Morton, Alaa El‐Din A. Bekhit, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 5, pp. 4511-4548
Closed Access | Times Cited: 115
Dynamic alterations in protein, sensory, chemical, and oxidative properties occurring in meat during thermal and non-thermal processing techniques: A comprehensive review
Waseem Khalid, Aristide Maggiolino, Jasmeet Kour, et al.
Frontiers in Nutrition (2023) Vol. 9
Open Access | Times Cited: 43
Bioactive Peptides as Potential Nutraceuticals for Diabetes Therapy: A Comprehensive Review
Priya Antony, Ranjit Vijayan
International Journal of Molecular Sciences (2021) Vol. 22, Iss. 16, pp. 9059-9059
Open Access | Times Cited: 85
Antioxidant activity and peptidomic analysis of porcine liver hydrolysates using alcalase, bromelain, flavourzyme and papain enzymes
María López‐Pedrouso, Paula Borrajo, Mirian Pateiro, et al.
Food Research International (2020) Vol. 137, pp. 109389-109389
Closed Access | Times Cited: 74
Applications of the INFOGEST In Vitro Digestion Model to Foods: A Review
Hualu Zhou, Yunbing Tan, David Julian McClements
Annual Review of Food Science and Technology (2022) Vol. 14, Iss. 1, pp. 135-156
Open Access | Times Cited: 42
Molecular insights into quality and authentication of sheep meat from proteomics and metabolomics
Renyu Zhang, E. Paván, Alastair B. Ross, et al.
Journal of Proteomics (2023) Vol. 276, pp. 104836-104836
Closed Access | Times Cited: 31
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
Lipid Peroxidation in Muscle Foods: Impact on Quality, Safety and Human Health
Stefan Dragoev
Foods (2024) Vol. 13, Iss. 5, pp. 797-797
Open Access | Times Cited: 16
Improvement of meat protein digestibility in infants and the elderly
Seonmin Lee, Yun‐Sang Choi, Kyung Jo, et al.
Food Chemistry (2021) Vol. 356, pp. 129707-129707
Closed Access | Times Cited: 55
Conventional and in silico approaches to select promising food-derived bioactive peptides: A review
Audry Peredo-Lovillo, Adrián Hernández‐Mendoza, Belinda Vallejo‐Córdoba, et al.
Food Chemistry X (2021) Vol. 13, pp. 100183-100183
Open Access | Times Cited: 55
Peptidomics: new trends in food science
Serena Martini, Lisa Solieri, Davide Tagliazucchi
Current Opinion in Food Science (2020) Vol. 39, pp. 51-59
Closed Access | Times Cited: 53
Effect of gastrointestinal alterations mimicking elderly conditions on in vitro digestion of meat and soy proteins
Chong Wang, Fan Zhao, Yun Bai, et al.
Food Chemistry (2022) Vol. 383, pp. 132465-132465
Open Access | Times Cited: 31
Peptidomics Profile, Bioactive Peptides Identification and Biological Activities of Six Different Cheese Varieties
Ahmed Helal, Davide Tagliazucchi
Biology (2023) Vol. 12, Iss. 1, pp. 78-78
Open Access | Times Cited: 20
Chicken slaughterhouse by-products: A source of protein hydrolysates to manage non-communicable diseases
Néstor Ibarz-Blanch, Juan María Alcaide‐Hidalgo, Antonio J. Cortés-Espinar, et al.
Trends in Food Science & Technology (2023) Vol. 139, pp. 104125-104125
Open Access | Times Cited: 20
Extraction and identification of bioactive peptides from Panxian dry-cured ham with multifunctional activities
Hongying Li, Jianping Wu, Jing Wan, et al.
LWT (2022) Vol. 160, pp. 113326-113326
Open Access | Times Cited: 25
Effects of combined roasting with steam cooking on fat content, physicochemical properties and in vitro protein digestion of chicken wings as compared with other conventional cooking methods
Fengli Lian, Jun‐Hu Cheng, Da‐Wen Sun
LWT (2023) Vol. 183, pp. 114941-114941
Open Access | Times Cited: 16
Valorisation of pork by-products to obtain antioxidant and antihypertensive peptides
María López‐Pedrouso, José M. Lorenzo, Ricard Bou, et al.
Food Chemistry (2023) Vol. 423, pp. 136351-136351
Open Access | Times Cited: 15
Exploration of nutritional and bioactive peptide properties in goat meat from various primal cuts during in vitro gastrointestinal digestion and absorption
Pichitpon Luasiri, Papungkorn Sangsawad, Jaksuma Pongsetkul, et al.
Animal Bioscience (2024) Vol. 37, Iss. 6, pp. 1096-1109
Open Access | Times Cited: 5
The physiological activity of bioactive peptides obtained from meat and meat by-products
Lujuan Xing, Guanhao Li, Fidel Toldrá, et al.
Advances in food and nutrition research (2021), pp. 147-185
Closed Access | Times Cited: 31
Peptides Isolated from Yak Milk Residue Exert Antioxidant Effects through Nrf2 Signal Pathway
Feiyan Yang, Xudong He, Tao Chen, et al.
Oxidative Medicine and Cellular Longevity (2021) Vol. 2021, Iss. 1
Open Access | Times Cited: 28
Bioactive Peptides: An Understanding from Current Screening Methodology
Nhung Thi Phuong Nong, Jue‐Liang Hsu
Processes (2022) Vol. 10, Iss. 6, pp. 1114-1114
Open Access | Times Cited: 22
Reconsidering Meat Intake and Human Health: A Review of Current Research
Yunting Xie, Yafang Ma, Linlin Cai, et al.
Molecular Nutrition & Food Research (2022) Vol. 66, Iss. 9
Closed Access | Times Cited: 21
In vitro digestion mimicking conditions in young and elderly reveals marked differences between profiles and potential bioactivity of peptides from meat and soy proteins
Chong Wang, Fan Zhao, Yun Bai, et al.
Food Research International (2022) Vol. 157, pp. 111215-111215
Closed Access | Times Cited: 21
Moderate Protein Oxidation Improves Bovine Myofibril Digestibility by Releasing Peptides in the S2 Region of Myosin: A Peptidomics Perspective
Yantao Yin, Lujuan Xing, Wangang Zhang
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 5, pp. 2514-2522
Closed Access | Times Cited: 13
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