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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:

Cheese Whey Fermentation by Its Native Microbiota: Proteolysis and Bioactive Peptides Release with ACE-Inhibitory Activity
Miguel A. Mazorra‐Manzano, Glen Ricardo Robles‐Porchas, Daniel A. González-Velázquez, et al.
Fermentation (2020) Vol. 6, Iss. 1, pp. 19-19
Open Access | Times Cited: 61

Showing 1-25 of 61 citing articles:

Bioactive peptides from food fermentation: A comprehensive review of their sources, bioactivities, applications, and future development
Kong Fei Chai, Amanda Ying Hui Voo, Wei Ning Chen
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 6, pp. 3825-3885
Open Access | Times Cited: 197
Sustainable edible packaging systems based on active compounds from food processing byproducts: A review
Imen Hamed, Anita Nordeng Jakobsen, Jørgen Lerfall
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 21, Iss. 1, pp. 198-226
Closed Access | Times Cited: 113
Potential of cheese whey bioactive proteins and peptides in the development of antimicrobial edible film composite: A review of recent trends
Isfari Dinika, Deepak Kumar Verma, Roostita Lobo Balia, et al.
Trends in Food Science & Technology (2020) Vol. 103, pp. 57-67
Closed Access | Times Cited: 86
Production Technology and Functionality of Bioactive Peptides
Qingmei Wen, Lei Zhang, Feng Zhao, et al.
Current Pharmaceutical Design (2023) Vol. 29, Iss. 9, pp. 652-674
Closed Access | Times Cited: 33
Bioactive Peptides Derived from Whey Proteins for Health and Functional Beverages
Margarita Saubenova, Yelena Oleinikova, Alexander Rapoport, et al.
Fermentation (2024) Vol. 10, Iss. 7, pp. 359-359
Open Access | Times Cited: 13
Fish-derived bioactive peptide: Bioactivity potency, structural characteristics, and conventional and bioinformatics approaches for identification
Muhammad Alfid Kurnianto, Ifwarisan Defri, Fathma Syahbanu, et al.
Future Foods (2024) Vol. 9, pp. 100386-100386
Open Access | Times Cited: 9
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
A Review on the Role of Food-Derived Bioactive Molecules and the Microbiota–Gut–Brain Axis in Satiety Regulation
Nuria Pizarroso, Pablo Fuciños, Catarina Gonçalves, et al.
Nutrients (2021) Vol. 13, Iss. 2, pp. 632-632
Open Access | Times Cited: 41
Development and Physicochemical Characterization of Edible Chitosan–Casein Hydrogel Membranes for Potential Use in Food Packaging
Andreas Karydis‐Messinis, Christina Kyriakaki, Eleni Triantafyllou, et al.
Gels (2024) Vol. 10, Iss. 4, pp. 254-254
Open Access | Times Cited: 8
The bioactive potential of cheese whey peptides from different animal origins (bovine, goat, sheep, buffalo, and camel): A systematic review and meta-analysis
Marcy Heli Paiva Rodrigues, Claúdia Andréia Gräff, Diego Santiago Tupuna-Yerovi, et al.
Food Research International (2024) Vol. 196, pp. 115053-115053
Closed Access | Times Cited: 6
Potential of lactic acid bacteria to produce functional fermented whey beverage with putative health promoting attributes
Jirayu Jitpakdee, Duangporn Kantachote, Hiroshi Kanzaki, et al.
LWT (2022) Vol. 160, pp. 113269-113269
Open Access | Times Cited: 22
Fermentation of whey protein concentrate by Streptococcus thermophilus strains releases peptides with biological activities
Lisa Solieri, Marta Valentini, Alice Cattivelli, et al.
Process Biochemistry (2022) Vol. 121, pp. 590-600
Closed Access | Times Cited: 22
Control of bacterial contamination in microalgae cultures integrated with wastewater treatment by applying feast and famine conditions
Fabrizio Di Caprio, Giacomo Proietti Tocca, Marco Stoller, et al.
Journal of environmental chemical engineering (2022) Vol. 10, Iss. 5, pp. 108262-108262
Closed Access | Times Cited: 20
Exploring the Potential of Sustainable Acid Whey Cheese Supplemented with Apple Pomace and GABA-Producing Indigenous Lactococcus lactis Strain
Justina Milerienė, Loreta Šernienė, Beatričė Kasparavičienė, et al.
Microorganisms (2023) Vol. 11, Iss. 2, pp. 436-436
Open Access | Times Cited: 12
An Environmentally Sustainable Approach for Raw Whey Treatment through Sequential Cultivation of Macrophytes and Microalgae
Marco Alberto Mamani Condori, Karen Adriana Montesinos Pachapuma, Maria Pia Gomez Chana, et al.
Applied Sciences (2024) Vol. 14, Iss. 18, pp. 8139-8139
Open Access | Times Cited: 4
Bioactive peptides from fermentates of soy protein and whey protein isolates: A comparative study
Subrota Hati, Amar Sakure, Krupali Ramanuj, et al.
Journal of Food Science (2025) Vol. 90, Iss. 4
Closed Access
In vitro and in silico evaluation of multifunctional properties of bioactive synthetic peptides identified in milk fermented with Lactococcus lactis NRRL B-50571 and NRRL B-50572
Miguel Á. Rendón-Rosales, María J. Torres‐Llanez, Miguel A. Mazorra‐Manzano, et al.
LWT (2021) Vol. 154, pp. 112581-112581
Open Access | Times Cited: 24
Bioactive Peptides and Its Alternative Processes: A Review
Norfahana Abd-Talib, Emmy Liza Anak Yaji, Nur Suraya Abd Wahab, et al.
Biotechnology and Bioprocess Engineering (2022) Vol. 27, Iss. 3, pp. 306-335
Closed Access | Times Cited: 19
Impact of Spontaneous Fermentation and Inoculum with Natural Whey Starter on Peptidomic Profile and Biological Activities of Cheese Whey: A Comparative Study
Ahmed Helal, Chiara Nasuti, Laura Solà, et al.
Fermentation (2023) Vol. 9, Iss. 3, pp. 270-270
Open Access | Times Cited: 10
Functional, industrial and therapeutic applications of dairy waste materials
Aneela Hameed, Muhammad Junaid Anwar, Saima Perveen, et al.
International Journal of Food Properties (2023) Vol. 26, Iss. 1, pp. 1470-1496
Open Access | Times Cited: 10
Potential of milk-derived bioactive peptides as antidiabetic, antihypertensive, and xanthine oxidase inhibitors: a comprehensive bibliometric analysis and updated review
Emyr Hiago Bellaver, Aniela Pinto Kempka
Amino Acids (2023) Vol. 55, Iss. 12, pp. 1829-1855
Closed Access | Times Cited: 10
Phenolic-rich lees from Philippine rice wine (tapuy) increases Caenorhabditis elegans lifespan in spite of having low antioxidant activity
Sean Philippe L. Chua, Lesley Dale Umayat, Paul Mark B. Medina
Food Production Processing and Nutrition (2024) Vol. 6, Iss. 1
Open Access | Times Cited: 3
Composición química, pretratamiento, valorización y empleo de suero de queso y sus subproductos como sustrato en fermentaciones: Una revisión global
Amaury Pérez Sánchez, Yoandra Marrero, Niurca González, et al.
(2025) Vol. 3, Iss. 2, pp. 24-73
Closed Access
In vitro-in silico screening strategy and mechanism of angiotensin I-converting enzyme inhibitory peptides from α-lactalbumin
Dewei Xie, Lei Du, Haisheng Lin, et al.
LWT (2021) Vol. 156, pp. 112984-112984
Open Access | Times Cited: 22
Sustainable whey processing techniques: Innovations in derivative and beverage production
Lamia Ayed, Sana M’hir, Nedra Asses
Food Bioscience (2023) Vol. 53, pp. 102642-102642
Closed Access | Times Cited: 9
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