Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Showing 1-25 of 74 citing articles:

Hypocholesterolemic and Antidiabetic Activity of Peptide Fractions Obtained by Ultrafiltration of Protein Hydrolysates From Sunflower (Helianthus annuus) Seeds
Arlette del Carmen Hernández-Barillas, Ana Maricarmen Carrera-Gómez, Jesús Rodríguez‐Miranda, et al.
Journal of Food Processing and Preservation (2025) Vol. 2025, Iss. 1
Open Access | Times Cited: 2
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
Industrial production of spirulina as a protein source for bioactive peptide generation
Tomás Lafarga, Ana Sánchez‐Zurano, Silvia Villaró, et al.
Trends in Food Science & Technology (2021) Vol. 116, pp. 176-185
Closed Access | Times Cited: 101
Identification of antihypertensive peptides from mung bean protein hydrolysate and their effects in spontaneously hypertensive rats
Chanikan Sonklin, Monisola A. Alashi, Natta Laohakunjit, et al.
Journal of Functional Foods (2019) Vol. 64, pp. 103635-103635
Open Access | Times Cited: 100
Screening and mechanisms of novel angiotensin-I-converting enzyme inhibitory peptides from rabbit meat proteins: A combined in silico and in vitro study
Junbo Chen, Xiaodong Yu, Qianzi Chen, et al.
Food Chemistry (2021) Vol. 370, pp. 131070-131070
Closed Access | Times Cited: 89
Oat proteins as emerging ingredients for food formulation: where we stand?
Fatma Boukid
European Food Research and Technology (2021) Vol. 247, Iss. 3, pp. 535-544
Open Access | Times Cited: 71
Novel ACE inhibitory peptides derived from whey protein hydrolysates: Identification and molecular docking analysis
Xiaoyi Li, Chunsong Feng, Hui Hong, et al.
Food Bioscience (2022) Vol. 48, pp. 101737-101737
Closed Access | Times Cited: 54
Food-derived dipeptidyl peptidase IV inhibitory peptides: Production, identification, structure-activity relationship, and their potential role in glycemic regulation
Mingkai Zhang, Ling Zhu, Gangcheng Wu, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 8, pp. 2053-2075
Closed Access | Times Cited: 43
In Vitro and In Silico Approaches to Generating and Identifying Angiotensin-Converting Enzyme I Inhibitory Peptides from Green Macroalga Ulva lactuca
Marco García‐Vaquero, Leticia Mora, María Hayes
Marine Drugs (2019) Vol. 17, Iss. 4, pp. 204-204
Open Access | Times Cited: 75
Novel membrane peptidase inhibitory peptides with activity against angiotensin converting enzyme and dipeptidyl peptidase IV identified from hen eggs
Wenzhu Zhao, Dan Zhang, Zhipeng Yu, et al.
Journal of Functional Foods (2019) Vol. 64, pp. 103649-103649
Open Access | Times Cited: 72
Food protein-derived renin-inhibitory peptides:in vitroandin vivoproperties
Rotimi E. Aluko
Journal of Food Biochemistry (2018) Vol. 43, Iss. 1, pp. e12648-e12648
Open Access | Times Cited: 71
Prediction of Bioactive Peptides from Chlorella sorokiniana Proteins Using Proteomic Techniques in Combination with Bioinformatics Analyses
Lhumen A. Tejano, Jose P. Peralta, Encarnacion Emilia S. Yap, et al.
International Journal of Molecular Sciences (2019) Vol. 20, Iss. 7, pp. 1786-1786
Open Access | Times Cited: 66
Elucidation of the role of in silico methodologies in approaches to studying bioactive peptides derived from foods
Anna Iwaniak, Małgorzata Darewicz, Damir Mogut, et al.
Journal of Functional Foods (2019) Vol. 61, pp. 103486-103486
Closed Access | Times Cited: 66
Development of a Soy Protein Hydrolysate with an Antihypertensive Effect
Eric Banan‐Mwine Daliri, Fred Kwame Ofosu, Ramachandran Chelliah, et al.
International Journal of Molecular Sciences (2019) Vol. 20, Iss. 6, pp. 1496-1496
Open Access | Times Cited: 58
Novel dipeptidyl peptidase‐IV and angiotensin‐I‐converting enzyme inhibitory peptides released from quinoa protein by in silico proteolysis
Huimin Guo, Aurore Richel, Yuqiong Hao, et al.
Food Science & Nutrition (2020) Vol. 8, Iss. 3, pp. 1415-1422
Open Access | Times Cited: 56
Bioactive Components and Health Functions of Oat
Yong Tang, Shijuan Li, Jun Yan, et al.
Food Reviews International (2022) Vol. 39, Iss. 7, pp. 4545-4564
Closed Access | Times Cited: 37
Impact of oats in the prevention/management of hypertension
Jenny Bouchard, Aleena Francis Valookaran, Basma Milad Aloud, et al.
Food Chemistry (2022) Vol. 381, pp. 132198-132198
Closed Access | Times Cited: 36
Dietary-Nutraceutical Properties of Oat Protein and Peptides
Hamad Rafique, Rui Dong, Xiaolong Wang, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 33
A review on the application of bioactive peptides as preservatives and functional ingredients in food model systems
Ayesha Sarker
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 8
Open Access | Times Cited: 30
Natural products from plants targeting key enzymes for the future development of antidiabetic agents
Rachel Mata, Laura Flores‐Bocanegra, Berenice Ovalle‐Magallanes, et al.
Natural Product Reports (2023) Vol. 40, Iss. 7, pp. 1198-1249
Closed Access | Times Cited: 20
Development of protein-enriched biscuit based on oat-milk byproduct fortified with chickpea flour
Aili Wang, Yeyuan Zhu, Liang Zou, et al.
LWT (2023) Vol. 177, pp. 114594-114594
Open Access | Times Cited: 17
Protein From Oat: Structure, Processes, Functionality, and Nutrition
Outi E. Mäkinen, Dilek Ercili-Cura, Kaisa Poutanen, et al.
Elsevier eBooks (2024), pp. 121-141
Closed Access | Times Cited: 8
Food Proteins and Bioactive Peptides: New and Novel Sources, Characterisation Strategies and Applications
María Hayes
Foods (2018) Vol. 7, Iss. 3, pp. 38-38
Open Access | Times Cited: 52
Effect of Protease Type and Peptide Size on the In Vitro Antioxidant, Antihypertensive and Anti-Diabetic Activities of Eggplant Leaf Protein Hydrolysates
A.A. Famuwagun, Adeola M. Alashi, Saka O. Gbadamosi, et al.
Foods (2021) Vol. 10, Iss. 5, pp. 1112-1112
Open Access | Times Cited: 33
Comparative study of various methods used for bitterness reduction from pea (Pisum sativum L.) protein hydrolysates
Yixuan Xia, Ling Zhu, Gangcheng Wu, et al.
LWT (2022) Vol. 159, pp. 113228-113228
Open Access | Times Cited: 26
Page 1 - Next Page

Scroll to top