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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:

Biological functions of peptides from legumes in gastrointestinal health. A review legume peptides with gastrointestinal protection
Milagros Faridy Juárez‐Chairez, María Stephanie Cid‐Gallegos, Ofelia Gabriela Meza‐Márquez, et al.
Journal of Food Biochemistry (2022) Vol. 46, Iss. 10
Open Access | Times Cited: 21

Showing 21 citing articles:

Alternation in sequence features and their influence on the anti-inflammatory activity of soy peptides during digestion and absorption in different enzymatic hydrolysis conditions
Wanlu Liu, Yu Han, Jiulong An, et al.
Food Chemistry (2025) Vol. 471, pp. 142824-142824
Closed Access | Times Cited: 6
Plant protein-derived anti-breast cancer peptides: sources, therapeutic approaches, mechanisms, and nanoparticle design
Deju Zhang, Ying Yuan, Qingdong Zeng, et al.
Frontiers in Pharmacology (2025) Vol. 15
Open Access | Times Cited: 1
Exploring the impact of encapsulation on the stability and bioactivity of peptides extracted from botanical sources: trends and opportunities
Viridiana Pérez‐Pérez, Cristian Jiménez‐Martínez, Jorge L. González-Escobar, et al.
Frontiers in Chemistry (2024) Vol. 12
Open Access | Times Cited: 8
Lower Diet Quality Associated with Subclinical Gastrointestinal Inflammation in Healthy United States Adults
Yasmine Bouzid, Stephanie Wilson, Zeynep Alkan, et al.
Journal of Nutrition (2024) Vol. 154, Iss. 4, pp. 1449-1460
Open Access | Times Cited: 5
Certain Fermented Foods and Their Possible Health Effects with a Focus on Bioactive Compounds and Microorganisms
Gülsüm Deveci, Elif Çelik, Duygu Ağagündüz, et al.
Fermentation (2023) Vol. 9, Iss. 11, pp. 923-923
Open Access | Times Cited: 13
Production, Characterization and Bio-functional properties of multi-functional peptides from fermented plant-based foods: A Review
B. L. Bhuva, Kunal M. Gawai, Brij Pal Singh, et al.
Food Bioscience (2025), pp. 105877-105877
Closed Access
Dietary index for gut microbiota and its inverse association with female infertility: evidence from NHANES 2013–2018
Chi C. J. Cheng, Xi He, Chunhua Zhou, et al.
Frontiers in Nutrition (2025) Vol. 12
Open Access
Genetic Diversity of Grain Legumes for Food and Nutritional Security
Pooja Sharma, Aditi Tailor, Anjali Joshi, et al.
Sustainable development and biodiversity (2024), pp. 63-105
Closed Access | Times Cited: 3
Research progress on fermentation-produced plant-derived bioactive peptides
Lili Zhao, Xinhua Liu, Shuping Wang, et al.
Frontiers in Pharmacology (2024) Vol. 15
Open Access | Times Cited: 3
Kiwicha (Amaranthus caudatus L.) protein hydrolysates reduce intestinal inflammation by modulating the NLRP3 inflammasome pathway
Alicia Martínez‐López, Fernando Rivero‐Pino, Álvaro Villanueva, et al.
Food & Function (2022) Vol. 13, Iss. 22, pp. 11604-11614
Closed Access | Times Cited: 12
Elevating the significance of legume intake: A novel strategy to counter aging‐related mitochondrial dysfunction and physical decline
Qingwei Zheng, Feijie Wang, Chenzhipeng Nie, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Closed Access | Times Cited: 2
Simultaneous production of proteases and antioxidant biopeptides by solid-state fermentation
Luciane Maria Colla, Christian Oliveira Reinehr, Paola Gouvêa Manfredini, et al.
Sustainable Food Technology (2023) Vol. 1, Iss. 6, pp. 874-885
Open Access | Times Cited: 6
Bioactive peptides released from legumes during gastrointestinal digestion
Cristina Martínez‐Villaluenga, Elena Peñas, Martin Mondor, et al.
Elsevier eBooks (2024), pp. 261-303
Closed Access | Times Cited: 1
Restoration and preservation effects of mung bean antioxidant peptides on H2O2‐induced WRL‐68 cells via Keap1‐Nrf2 pathway
Xue Miao, Xin Liu, Hongsheng Chen, et al.
Food Science & Nutrition (2023) Vol. 11, Iss. 11, pp. 7130-7144
Open Access | Times Cited: 3
Plants as a valuable source of bioactive peptides
Jinshui Wang, Ying Liang
Elsevier eBooks (2024), pp. 19-43
Closed Access
Phaseolus vulgaris as a source of peptides and biofunctional compounds
María Stephanie Cid‐Gallegos, Xariss M. Sánchez‐Chino, Luis Jorge Corzo‐Ríos, et al.
Elsevier eBooks (2024), pp. 79-91
Closed Access
Resist or degrade? In vitro gastrointestinal digestion and health impact of legume-derived bioactive peptides
Kewei Fang, Chunhong Liu, Xueqiang Chen, et al.
Food Bioscience (2024), pp. 105684-105684
Closed Access
Investigation of genetic diversity of some chickpea lines using molecular marker (RAPD)
Majid Masoumian, Mahmood Gharaviri, Zahra Ghojavand, et al.
Хранение и переработка сельхозсырья (2024) Vol. 32, Iss. 1
Closed Access
Food protein digestion by in vitro static approaches
Raffaella Colombo, Ilaria Frosi, Adele Papetti
Elsevier eBooks (2024), pp. 1-30
Closed Access

Е Барашкова, T. Yu. Gagkaeva, А. С. Орина, et al.
Plant Protection News (2023) Vol. 106, Iss. 3
Open Access
The potential of plant antimicrobial peptides for crop protection against diseases
Anna S. Barashkova, Е. А. Рогожин
Plant Protection News (2023) Vol. 106, Iss. 3, pp. 120-136
Open Access
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