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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 29 citing articles:

Recent advances in combined ultrasound and microwave treatment for improving food processing efficiency and quality: A review
Songchao Zhou, Wenjuan Chen, Kai Fan
Food Bioscience (2024) Vol. 58, pp. 103683-103683
Closed Access | Times Cited: 36
Valorization of fish processing by-products for protein hydrolysate recovery: Opportunities, challenges and regulatory issues
Nutan Kaushik, Eva Falch, Rasa Šližytė, et al.
Food Chemistry (2024) Vol. 459, pp. 140244-140244
Closed Access | Times Cited: 10
Combined Effect of Ultrasound and Microwave Power in Tangerine Juice Processing: Bioactive Compounds, Amino Acids, Minerals, and Pathogens
Nazan Tokatlı Demirok, Seydi Yıkmış
Processes (2022) Vol. 10, Iss. 10, pp. 2100-2100
Open Access | Times Cited: 31
Valorization of meat and bone residue by ultrasound and high voltage electrostatic field assisted two-stage enzymatic hydrolysis: Nutritional characteristics and flavor analysis
Tiantian Tang, Min Zhang, Yaping Liu
Food Bioscience (2023) Vol. 56, pp. 103203-103203
Closed Access | Times Cited: 18
Hybrid high-intensity ultrasound and microwave treatment: A review on its effect on quality and bioactivity of foods
Nerea Muñoz‐Almagro, Eduardo Morales-Soriano, Mar Villamiel, et al.
Ultrasonics Sonochemistry (2021) Vol. 80, pp. 105835-105835
Open Access | Times Cited: 41
Effect of ultrasound pretreatment on the functional and bioactive properties of legumes protein hydrolysates and peptides: A comprehensive review
Deia Tawalbeh, Waqas Ahmad, Norizah Mhd Sarbon
Food Reviews International (2022) Vol. 39, Iss. 8, pp. 5423-5445
Closed Access | Times Cited: 28
Fractionation and purification of antioxidant peptides from Chinese sturgeon (Acipenser sinensis) protein hydrolysates prepared using papain and alcalase 2.4L
Anwar Noman, Yuxia Wang, Chao Zhang, et al.
Arabian Journal of Chemistry (2022) Vol. 15, Iss. 12, pp. 104368-104368
Open Access | Times Cited: 24
Production, identification and characterization of antioxidant peptides from potato protein by energy-divergent and gathered ultrasound assisted enzymatic hydrolysis
Hui Liu, Hongnan Sun, Miao Zhang, et al.
Food Chemistry (2022) Vol. 405, pp. 134873-134873
Closed Access | Times Cited: 24
Mechanism of ultrasonic combined with different fields on protein complex system and its effect on its functional characteristics and application: A review
Sheng Qian, Tiantong Lan, Xu Zhao, et al.
Ultrasonics Sonochemistry (2023) Vol. 98, pp. 106532-106532
Open Access | Times Cited: 16
Fish Protein Hydrolysate from Sulfated Polysaccharides Extraction Residue of Tuna Processing By‐Products with Bioactive and Functional Properties
Shahab Naghdi, Masoud Rezaei, Mehdi Tabarsa, et al.
Global Challenges (2023) Vol. 7, Iss. 4
Open Access | Times Cited: 15
Influence of hydrodynamic cavitation on functional, nutritional, and structural characteristics of egg-white protein hydrolysates
Niveditha Asaithambi, Poonam Singha, Sushil Kumar Singh
Food Hydrocolloids for Health (2023) Vol. 4, pp. 100153-100153
Open Access | Times Cited: 11
Investigation of protein structure and quality of Acipenser sinensis frozen by liquid nitrogen
Ling-Ling Tan, Jiwang Chen, Zihan Li, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
Antioxidant Activity of Hybrid Sturgeon (<i>Huso dauricus</i> × <i>Acipenser schrenckii</i>) Protein Hydrolysate Prepared Using Bromelain, Its Fractions and Purified Peptides
Anwar Noman, Yuxia Wang, Chao Zhang, et al.
Polish Journal of Food and Nutrition Sciences (2022), pp. 79-89
Open Access | Times Cited: 17
The structural and functional properties changing of peanut protein isolate (PPI) via different treatments and their application in pork meatballs production
Xinxin Wang, Yanan Zhao, Ting Wang, et al.
LWT (2023) Vol. 184, pp. 115046-115046
Open Access | Times Cited: 10
Waste-to-resource: Extraction and transformation of aquatic biomaterials for regenerative medicine
Huaqi Cao, Yuanjin Zeng, Xueyu Yuan, et al.
Biomaterials Advances (2024) Vol. 166, pp. 214023-214023
Closed Access | Times Cited: 2
Effect of radio frequency, ultrasound, microwave‐assisted papain, and alcalase hydrolysis on the structure, antioxidant activity, and peptidomic profile of Rosa roxburghii Tratt. seed protein
Hao Yin, Yongli Jiang, Xuefu Zhou, et al.
Journal of Food Science (2022) Vol. 87, Iss. 9, pp. 4040-4055
Closed Access | Times Cited: 7
Application of Liquid Nitrogen Freezing to Inhibit Protein Denaturation and Delay Quality Deterioration of Acipenser Sinensis During Frozen Storage
Ling Tan, Jiwang Chen, Zihan Li, et al.
(2024)
Closed Access | Times Cited: 1
Enhancement of fish protein hydrolysates for salad dressing through high shear and sterilization pre‐treatments
Thaysa Fernandes Moya Moreira, Anielle de Oliveira, Vanessa Carvalho Rodrigues, et al.
Journal of Food Process Engineering (2024) Vol. 47, Iss. 9
Closed Access | Times Cited: 1
Use of poultry by-products: production of functional ingredients with high bioactive value through the use of ultrasound-assisted enzymatic hydrolysis
Martha Guillermina Romero-Garay, Vianey Monsserrat Adaile-Pérez, Efigenia Montalvo‐González, et al.
Journal of Food Measurement & Characterization (2024)
Closed Access | Times Cited: 1
Valorization of Fisheries By-products via Enzymatic Protein Hydrolysis: A Review of Operating Conditions, Process Design, and Future Trends
David T. Hopkins, Fabrice Berrué, Zied Khiari, et al.
Process Biochemistry (2024)
Open Access | Times Cited: 1
Antioxidant Activities of Optimized Enzymatic Protein Hydrolysates from Hybrid Sturgeon (Huso dauricus × Acipenser schrenckii) Prepared Using Two Proteases
Anwar Noman, Yuxia Wang, Chao Zhang, et al.
Journal of Aquatic Food Product Technology (2022) Vol. 31, Iss. 9, pp. 909-923
Closed Access | Times Cited: 5
Production of nutty-like flavour from soybean protein isolate hydrolysate pretreated or assisted by microwave irradiation: impact of encapsulation on nutty flavour quality
Fatma Shafik Abd El-Aleem, Shereen N. Lotfy, Rasha Saad, et al.
Journal of Food Science and Technology (2021) Vol. 59, Iss. 5, pp. 1958-1967
Open Access | Times Cited: 4
The impacts of ultrasound-assisted protein hydrolysate coating on the quality parameters and shelf life of smoked bonito fillets stored at 4±1ºC
Gülsüm Balçık Mısır, Serkan Koral
Ege Journal of Fisheries and Aquatic Sciences (2021) Vol. 38, Iss. 4, pp. 427-435
Open Access | Times Cited: 4
Effect of microwave combined with ultrasonic pretreatment on the flavor of composite stewed soup‐stock
Dianyuan Wang, Min Zhang, Yaping Liu
Journal of Food Process Engineering (2024) Vol. 47, Iss. 7
Closed Access
The Potential of Protein Hydrolysates from Marine By-products: Mechanisms, Health Benefits, Applications, Future Prospects, and Challenges
Mei Gan, Jonathan Poh, Seng Joe Lim, et al.
Process Biochemistry (2024)
Closed Access
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