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:
Influence of Enzymatic Hydrolysis and Molecular Weight Fractionation on the Antioxidant and Lipase / α-Amylase Inhibitory Activities In Vitro of Watermelon Seed Protein Hydrolysates
Armin Mirzapour‐Kouhdasht, Marco García‐Vaquero, Jong‐Bang Eun, et al.
Molecules (2022) Vol. 27, Iss. 22, pp. 7897-7897
Open Access | Times Cited: 18
Armin Mirzapour‐Kouhdasht, Marco García‐Vaquero, Jong‐Bang Eun, et al.
Molecules (2022) Vol. 27, Iss. 22, pp. 7897-7897
Open Access | Times Cited: 18
Showing 18 citing articles:
Isolation and identification of novel hemp seed protein-derived pancreatic lipase inhibitory peptides
Zhenghai Zhang, Jingyi Ge, Li W, et al.
Food Bioscience (2025) Vol. 63, pp. 105834-105834
Closed Access | Times Cited: 3
Zhenghai Zhang, Jingyi Ge, Li W, et al.
Food Bioscience (2025) Vol. 63, pp. 105834-105834
Closed Access | Times Cited: 3
Changes in flavor and biological activities of Lentinula edodes hydrolysates after Maillard reaction
Jianguo Qiu, Hongyu Li, Yang Liu, et al.
Food Chemistry (2023) Vol. 431, pp. 137138-137138
Closed Access | Times Cited: 23
Jianguo Qiu, Hongyu Li, Yang Liu, et al.
Food Chemistry (2023) Vol. 431, pp. 137138-137138
Closed Access | Times Cited: 23
Enhancement of Apostichopus japonicus peptide flavor through bacterial and enzyme co-fermentation (BECF) and the identification of novel antioxidant peptides in the fermented product
Zhiqiang Shu, Gongming Wang, Yuexin Jing, et al.
Food Chemistry X (2025) Vol. 27, pp. 102323-102323
Open Access | Times Cited: 1
Zhiqiang Shu, Gongming Wang, Yuexin Jing, et al.
Food Chemistry X (2025) Vol. 27, pp. 102323-102323
Open Access | Times Cited: 1
Food Peptides for the Nutricosmetic Industry
Irene Dini, Andrea Mancusi
Antioxidants (2023) Vol. 12, Iss. 4, pp. 788-788
Open Access | Times Cited: 18
Irene Dini, Andrea Mancusi
Antioxidants (2023) Vol. 12, Iss. 4, pp. 788-788
Open Access | Times Cited: 18
Nutritional Benefits of Bioactive Compounds from Watermelon: A Comprehensive Review
Parkash Meghwar, Syed Muhammad Ghufran Saeed, Asad Ullah, et al.
Food Bioscience (2024) Vol. 61, pp. 104609-104609
Closed Access | Times Cited: 7
Parkash Meghwar, Syed Muhammad Ghufran Saeed, Asad Ullah, et al.
Food Bioscience (2024) Vol. 61, pp. 104609-104609
Closed Access | Times Cited: 7
Recent advances in the valorization of seed wastes as source of bioactive peptides with multifunctional properties
Raffaella Colombo, Vanessa Pellicorio, Marta Barberis, et al.
Trends in Food Science & Technology (2023) Vol. 144, pp. 104322-104322
Open Access | Times Cited: 13
Raffaella Colombo, Vanessa Pellicorio, Marta Barberis, et al.
Trends in Food Science & Technology (2023) Vol. 144, pp. 104322-104322
Open Access | Times Cited: 13
Algae-derived compounds: Bioactivity, allergenicity and technologies enhancing their values
Armin Mirzapour‐Kouhdasht, Marco García‐Vaquero, Jen‐Yi Huang
Bioresource Technology (2024) Vol. 406, pp. 130963-130963
Closed Access | Times Cited: 4
Armin Mirzapour‐Kouhdasht, Marco García‐Vaquero, Jen‐Yi Huang
Bioresource Technology (2024) Vol. 406, pp. 130963-130963
Closed Access | Times Cited: 4
Novel anti-oxidative peptides from equine hemoplasma protein hydrolysates: Purification, identification and protective effects on Caco-2 cells
Zhiguo Ma, Yuhan Li, Ziqiao Zhao, et al.
Food Research International (2025) Vol. 204, pp. 115943-115943
Closed Access
Zhiguo Ma, Yuhan Li, Ziqiao Zhao, et al.
Food Research International (2025) Vol. 204, pp. 115943-115943
Closed Access
Bioassay-guided fractionation of okra seed peptide on antioxidant activities and inhibition of oxidative stress in LPS stimulated RAW 264.7 cells
Samuchaya Niemrungruang, Orathai Sawatdichaikul, Siriporn Tanjor, et al.
Applied Food Research (2025), pp. 100928-100928
Open Access
Samuchaya Niemrungruang, Orathai Sawatdichaikul, Siriporn Tanjor, et al.
Applied Food Research (2025), pp. 100928-100928
Open Access
Enzymatic Hydrolysis of Tenebrio molitor (Mealworm) Using Nuruk Extract Concentrate and an Evaluation of Its Nutritional, Functional, and Sensory Properties
Legesse Shiferaw Chewaka, Chan Soon Park, Youn‐Soo Cha, et al.
Foods (2023) Vol. 12, Iss. 11, pp. 2188-2188
Open Access | Times Cited: 8
Legesse Shiferaw Chewaka, Chan Soon Park, Youn‐Soo Cha, et al.
Foods (2023) Vol. 12, Iss. 11, pp. 2188-2188
Open Access | Times Cited: 8
Integrated HS-SPME-GC–MS and UHPLC-O-TOF-MS-based metabolomics revealed the characteristics flavor and nonvolatile metabolites during the hydrolysis process of Boletus edulis
Fen Qin, Ningmeng Xu, Shihao Dong, et al.
Food Bioscience (2024), pp. 105115-105115
Closed Access | Times Cited: 2
Fen Qin, Ningmeng Xu, Shihao Dong, et al.
Food Bioscience (2024), pp. 105115-105115
Closed Access | Times Cited: 2
Apple Blossom Agricultural Residues as a Sustainable Source of Bioactive Peptides through Microbial Fermentation Bioprocessing
Stefano Tonini, Ali Zein Alabiden Tlais, Pasquale Filannino, et al.
Antioxidants (2024) Vol. 13, Iss. 7, pp. 837-837
Open Access | Times Cited: 1
Stefano Tonini, Ali Zein Alabiden Tlais, Pasquale Filannino, et al.
Antioxidants (2024) Vol. 13, Iss. 7, pp. 837-837
Open Access | Times Cited: 1
Controlled release and biological properties of prochitosomes loaded with Arthrospira derived peptides: Membrane stability, chemical, morphological and structural monitoring
Zahra Akbarbaglu, Armin Mirzapour‐Kouhdasht, Ali Ayaseh, et al.
International Journal of Biological Macromolecules (2024), pp. 136608-136608
Closed Access | Times Cited: 1
Zahra Akbarbaglu, Armin Mirzapour‐Kouhdasht, Ali Ayaseh, et al.
International Journal of Biological Macromolecules (2024), pp. 136608-136608
Closed Access | Times Cited: 1
Feasibility analysis on the application of the Maillard reaction in developing Lentinula edodes umami seasoning: Based on the umami substances, sensory quality, physicochemical properties of the products
Jianguo Qiu, Hongyu Li, Lijia Zhang, et al.
Food Chemistry X (2024) Vol. 24, pp. 101943-101943
Open Access | Times Cited: 1
Jianguo Qiu, Hongyu Li, Lijia Zhang, et al.
Food Chemistry X (2024) Vol. 24, pp. 101943-101943
Open Access | Times Cited: 1
Preparation and Impact of Fermented Sheep Bone Powder on Sausage Quality
Chenlei Wang, Siyu Zhao, Xiaolin Wang, et al.
Fermentation (2023) Vol. 9, Iss. 9, pp. 842-842
Open Access | Times Cited: 2
Chenlei Wang, Siyu Zhao, Xiaolin Wang, et al.
Fermentation (2023) Vol. 9, Iss. 9, pp. 842-842
Open Access | Times Cited: 2
Identification and Characterization of Peanut Peptides with Pancreatic Lipase Inhibitory Activity: An in Vitro And in Silico Evidence
Hanwen Cui, Zeyue Fu, Jie Zhang, et al.
(2024)
Closed Access
Hanwen Cui, Zeyue Fu, Jie Zhang, et al.
(2024)
Closed Access
Improvement of egg yolk powder properties through ultrasound coupled sodium sulfite pretreatment assisted enzymatic hydrolysis and underlying mechanism
Xun Guo, Xiaolin Yu, Xuechao Hu, et al.
Food Chemistry (2024) Vol. 464, pp. 141585-141585
Closed Access
Xun Guo, Xiaolin Yu, Xuechao Hu, et al.
Food Chemistry (2024) Vol. 464, pp. 141585-141585
Closed Access
The ACE-inhibitory activity of alcalase, papain and pepsin lupin protein hydrolysates
Aleksandra Stefanova Garmidolova, Ivelina Desseva
Food Science and Applied Biotechnology (2023) Vol. 6, Iss. 2, pp. 395-395
Open Access
Aleksandra Stefanova Garmidolova, Ivelina Desseva
Food Science and Applied Biotechnology (2023) Vol. 6, Iss. 2, pp. 395-395
Open Access
