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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:

Process Optimization, Amino Acid Composition, and Antioxidant Activities of Protein and Polypeptide Extracted from Waste Beer Yeast
Lisha Zhu, Jianfeng Wang, Yincheng Feng, et al.
Molecules (2022) Vol. 27, Iss. 20, pp. 6825-6825
Open Access | Times Cited: 15

Showing 15 citing articles:

A critical review of fungal proteins: Emerging preparation technology, active efficacy and food application
Bijie Wang, Ying Shi, Hongyun Lu, et al.
Trends in Food Science & Technology (2023) Vol. 141, pp. 104178-104178
Closed Access | Times Cited: 23
In vitro digestibility of bioprocessed Brewer’s spent yeast: Demonstrating protein quality and gut microbiome modulation potential
Alice Jaeger, Laura Nyhan, Aylin W. Sahin, et al.
Food Research International (2025) Vol. 202, pp. 115732-115732
Closed Access | Times Cited: 1
Green Technology for Fungal Protein Extraction—A Review
Tanvir Ahmed, Md Suzauddula, Khadiza Akter, et al.
Separations (2024) Vol. 11, Iss. 6, pp. 186-186
Open Access | Times Cited: 7
Advances in Biotechnological Strategies for Sustainable Production of Non-Animal Proteins: Challenges, Innovations, and Applications
Emanuel do Nascimento Muniz, Renata Montenegro, Daniel Pereira Silva, et al.
Fermentation (2024) Vol. 10, Iss. 12, pp. 638-638
Open Access | Times Cited: 6
Preparation Process Optimization of Peptides from Agaricus blazei Murrill, and Comparison of Their Antioxidant and Immune-Enhancing Activities Separated by Ultrafiltration Membrane Technology
Xian‐Guo Zou, Yün Chi, Yu-Qin Cao, et al.
Foods (2023) Vol. 12, Iss. 2, pp. 251-251
Open Access | Times Cited: 10
Chemical profile of craft brewer’s spent yeast and its antioxidant and antiproliferative activities
Priscila Aparecida Horn, Ana Lúcia Bertarello Zeni, Natália Cavichioli, et al.
European Food Research and Technology (2023) Vol. 249, Iss. 8, pp. 2001-2015
Closed Access | Times Cited: 7
Reuse of Residual Brewer’s Yeast: Valorization of Industrial Waste as a Source of Nutrients for Dairy Cattle
Cláudia Schlabitz, Daniel Kuhn, Isabel Marie Grambusch, et al.
Waste and Biomass Valorization (2024) Vol. 15, Iss. 9, pp. 5487-5499
Closed Access | Times Cited: 2
Optimization Co-Culture of Monascus purpureus and Saccharomyces cerevisiae on Selenium-Enriched Lentinus edodes for Increased Monacolin K Production
Yi He, Huafa Lai, Jinxiao Liang, et al.
Journal of Fungi (2024) Vol. 10, Iss. 7, pp. 503-503
Open Access | Times Cited: 2
Yeast Proteins: Proteomics, Extraction, Modification, Functional Characterization, and Structure: A Review
Yan Zhao, Zhaowei Han, Xuchun Zhu, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 34, pp. 18774-18793
Closed Access | Times Cited: 1
Optimization of the enzymatic hydrolysis process for sea buckthorn leaf polysaccharides: an investigation into their enhanced physicochemical properties and antioxidant activities
Yuning An, Buyu Wang, Ziqi Meng, et al.
Chemical and Biological Technologies in Agriculture (2024) Vol. 11, Iss. 1
Open Access | Times Cited: 1
Process optimization, structural characterization, and antioxidant activities of black pigment extracted from Enshi selenium-enriched Sesamum indicum L.
Lisha Zhu, Chaoxin Xie, Yue Su, et al.
LWT (2022) Vol. 173, pp. 114223-114223
Open Access | Times Cited: 6
Nutritional Potential of Spent Brewer's Yeast, A Residual By-Product of Beer Production in Breweries for Future Applications
N’guessan Yevi Delphine, A Otchoumou, Bedikou Ehuie. Micaël, et al.
Journal of Advances in Biology & Biotechnology (2023) Vol. 26, Iss. 9, pp. 30-39
Open Access | Times Cited: 1
Unlocking high-value components from Brewer's spent yeast for innovative food applications
Guozheng Wei, Wenqi Shang, Zhengjie Xie, et al.
Food Bioscience (2024) Vol. 59, pp. 104047-104047
Closed Access
Yeast extract as a more sustainable food ingredient: Insights into flavor and bioactivity
Yu Fu
Advances in food and nutrition research (2024)
Closed Access
Preparation and Biological Activity of Lignin–Silver Hybrid Nanoparticles
Dominik Maršík, Matěj Danda, Jaroslav Otta, et al.
ACS Omega (2024) Vol. 9, Iss. 48, pp. 47765-47787
Open Access
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