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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:

Bioactive protein hydrolysates in the functional food ingredient industry: Overcoming current challenges
Tomás Lafarga, María Hayes
Food Reviews International (2016) Vol. 33, Iss. 3, pp. 217-246
Closed Access | Times Cited: 128

Showing 1-25 of 128 citing articles:

Spirulina for the food and functional food industries
Tomás Lafarga, J.M. Fernández‐Sevilla, Cynthia Victoria González–López, et al.
Food Research International (2020) Vol. 137, pp. 109356-109356
Closed Access | Times Cited: 299
Bioactive Peptides Derived from Seaweed Protein and Their Health Benefits: Antihypertensive, Antioxidant, and Antidiabetic Properties
Habtamu Admassu, Mohammed Abdalbasit A. Gasmalla, Ruijin Yang, et al.
Journal of Food Science (2017) Vol. 83, Iss. 1, pp. 6-16
Open Access | Times Cited: 255
Effect of microalgal biomass incorporation into foods: Nutritional and sensorial attributes of the end products
Tomás Lafarga
Algal Research (2019) Vol. 41, pp. 101566-101566
Open Access | Times Cited: 233
Whey protein hydrolysates as a source of bioactive peptides for functional foods – Biotechnological facilitation of industrial scale-up
Anja Dullius, Márcia Inês Goettert, Cláucia Fernanda Volken de Souza
Journal of Functional Foods (2018) Vol. 42, pp. 58-74
Closed Access | Times Cited: 179
Regulatory requirements of bioactive peptides (protein hydrolysates) from food proteins
Meram Chalamaiah, Sule Keskin Ulug, Hui Hong, et al.
Journal of Functional Foods (2019) Vol. 58, pp. 123-129
Closed Access | Times Cited: 177
Structural characteristics of low bitter and high umami protein hydrolysates prepared from bovine muscle and porcine plasma
Yu Fu, Jing Liu, Erik T. Hansen, et al.
Food Chemistry (2018) Vol. 257, pp. 163-171
Closed Access | Times Cited: 167
A Review on Health-Promoting, Biological, and Functional Aspects of Bioactive Peptides in Food Applications
Seyed Hadi Peighambardoust, Zohreh Karami, Mirian Pateiro, et al.
Biomolecules (2021) Vol. 11, Iss. 5, pp. 631-631
Open Access | Times Cited: 131
Valorization of Seafood Processing Discards: Bioconversion and Bio-Refinery Approaches
V. Venugopal
Frontiers in Sustainable Food Systems (2021) Vol. 5
Open Access | Times Cited: 114
Valorization of fish byproducts: Sources to end‐product applications of bioactive protein hydrolysate
Nilesh Prakash Nirmal, Chalat Santivarangkna, Mithun Singh Rajput, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 2, pp. 1803-1842
Closed Access | Times Cited: 85
Encapsulation of bioactive peptides: a strategy to improve the stability, protect the nutraceutical bioactivity and support their food applications
José E. Aguilar-Toalá, David Quintanar‐Guerrero, Andrea M. Liceaga, et al.
RSC Advances (2022) Vol. 12, Iss. 11, pp. 6449-6458
Open Access | Times Cited: 78
Designing healthier plant-based foods: Fortification, digestion, and bioavailability
Isobelle Farrell McClements, David Julian McClements
Food Research International (2023) Vol. 169, pp. 112853-112853
Open Access | Times Cited: 43
Peptides: Production, bioactivity, functionality, and applications
Mona Hajfathalian, Sakhi Ghelichi, Pedro J. García‐Moreno, et al.
Critical Reviews in Food Science and Nutrition (2017) Vol. 58, Iss. 18, pp. 3097-3129
Open Access | Times Cited: 159
Recent trends and analytical challenges in plant bioactive peptide separation, identification and validation
Susy Piovesana, Anna Laura Capriotti, Chiara Cavaliere, et al.
Analytical and Bioanalytical Chemistry (2018) Vol. 410, Iss. 15, pp. 3425-3444
Closed Access | Times Cited: 148
Exploration of collagen recovered from animal by-products as a precursor of bioactive peptides: Successes and challenges
Yu Fu, Margrethe Therkildsen, Rotimi E. Aluko, et al.
Critical Reviews in Food Science and Nutrition (2018) Vol. 59, Iss. 13, pp. 2011-2027
Closed Access | Times Cited: 119
A comprehensive review of bioactive peptides obtained from animal byproducts and their applications
Julia Bechaux, Philippe Gatellier, Jean‐François Le Page, et al.
Food & Function (2019) Vol. 10, Iss. 10, pp. 6244-6266
Closed Access | Times Cited: 118
Spray-drying encapsulation of protein hydrolysates and bioactive peptides: Opportunities and challenges
Khashayar Sarabandi, Pouria Gharehbeglou, Seid Mahdi Jafari
Drying Technology (2019) Vol. 38, Iss. 5-6, pp. 577-595
Closed Access | Times Cited: 118
Safety considerations on food protein-derived bioactive peptides
Ling Liu, Shanshan Li, Jiexia Zheng, et al.
Trends in Food Science & Technology (2019) Vol. 96, pp. 199-207
Closed Access | Times Cited: 117
Design future foods using plant protein blends for best nutritional and technological functionality
Luis Jiménez‐Munoz, Guilherme M. Tavares, Milena Corredig
Trends in Food Science & Technology (2021) Vol. 113, pp. 139-150
Closed Access | Times Cited: 104
Food protein-originating peptides as tastants - Physiological, technological, sensory, and bioinformatic approaches
Anna Iwaniak, Piotr Mińkiewicz, Małgorzata Darewicz, et al.
Food Research International (2016) Vol. 89, pp. 27-38
Closed Access | Times Cited: 87
Cultured Microalgae and Compounds Derived Thereof for Food Applications: Strain Selection and Cultivation, Drying, and Processing Strategies
Tomás Lafarga
Food Reviews International (2019) Vol. 36, Iss. 6, pp. 559-583
Closed Access | Times Cited: 87
Immunomodulatory Protein Hydrolysates and Their Application
Mensiena B. G. Kiewiet, Marijke M. Faas, Paul de Vos
Nutrients (2018) Vol. 10, Iss. 7, pp. 904-904
Open Access | Times Cited: 86
Nanomaterials for Food Applications
Amparo López Rubio, Laura G. Gómez‐Mascaraque, María José Fabra, et al.
Elsevier eBooks (2019), pp. 1-9
Closed Access | Times Cited: 77
Techniques, perspectives, and challenges of bioactive peptide generation: A comprehensive systematic review
Meisam Barati, Fardin Javanmardi, Seyed Mohammad Hosein Mousavi Jazayeri, et al.
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 4, pp. 1488-1520
Open Access | Times Cited: 76
Proteins in Food Systems—Bionanomaterials, Conventional and Unconventional Sources, Functional Properties, and Development Opportunities
Jan Małecki, Siemowit Muszyński, Bartosz Sołowiej
Polymers (2021) Vol. 13, Iss. 15, pp. 2506-2506
Open Access | Times Cited: 75
Bioactive Peptides: From Basic Research to Clinical Trials and Commercialization
Pauline Duffuler, Khushwant S. Bhullar, Stepheny C. de Campos Zani, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 12, pp. 3585-3595
Closed Access | Times Cited: 68
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