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:

Protein Hydrolysates as Promoters of Non-Haem Iron Absorption
Yanan Li, Han Jiang, Guangrong Huang
Nutrients (2017) Vol. 9, Iss. 6, pp. 609-609
Open Access | Times Cited: 63

Showing 1-25 of 63 citing articles:

Iron metabolism and its contribution to cancer (Review)
Ying Chen, Zhimin Fan, Ye Yang, et al.
International Journal of Oncology (2019)
Open Access | Times Cited: 129
Contributions of molecular size, charge distribution, and specific amino acids to the iron-binding capacity of sea cucumber ( Stichopus japonicus ) ovum hydrolysates
Na Sun, Pengbo Cui, Ziqi Jin, et al.
Food Chemistry (2017) Vol. 230, pp. 627-636
Closed Access | Times Cited: 127
Food protein-derived iron-chelating peptides: The binding mode and promotive effects of iron bioavailability
Wenfei Wu, Yiying Yang, Na Sun, et al.
Food Research International (2020) Vol. 131, pp. 108976-108976
Closed Access | Times Cited: 77
Preparation and characterization of iron-chelating peptides from whey protein: An alternative approach for chemical iron fortification
S. Athira, Bimlesh Mann, Rajan Sharma, et al.
Food Research International (2021) Vol. 141, pp. 110133-110133
Closed Access | Times Cited: 58
Iron nutrition in agriculture: From synthetic chelates to biochelates
Mónica Yorlady Alzate Zuluaga, Mariateresa Cardarelli, Youssef Rouphael, et al.
Scientia Horticulturae (2023) Vol. 312, pp. 111833-111833
Open Access | Times Cited: 30
Oral iron therapy: Current concepts and future prospects for improving efficacy and outcomes
Pearl Ebea-Ugwuanyi, Sadasivan Vidyasagar, James R. Connor, et al.
British Journal of Haematology (2024) Vol. 204, Iss. 3, pp. 759-773
Closed Access | Times Cited: 15
Soybean Flour Fortified with Gryllus assimilis Powder to Increase Iron Bioavailability Improves Gut Health and Oxidative Balance In Vivo
Michele Lílian da Fonseca Barnabé, Luı́s Vicente, Kaio Martins, et al.
Nutrients (2025) Vol. 17, Iss. 3, pp. 437-437
Open Access | Times Cited: 1
Opportunities for plant‐derived enhancers for iron, zinc, and calcium bioavailability: A review
Yianna Y. Zhang, Regine Stockmann, Ken Ng, et al.
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 20, Iss. 1, pp. 652-685
Open Access | Times Cited: 51
Chelated amino acids: biomass sources, preparation, properties, and biological activities
Rania H. Jacob, Adel S. Afify, Sanaa M. M. Shanab, et al.
Biomass Conversion and Biorefinery (2022) Vol. 14, Iss. 3, pp. 2907-2921
Open Access | Times Cited: 38
Improvement of in vivo iron bioavailability using mung bean peptide-ferrous chelate
Xiangjun Ding, Mengdan Xu, Haili Li, et al.
Food Research International (2024) Vol. 190, pp. 114602-114602
Closed Access | Times Cited: 7
Development and characterization of double emulsion to encapsulate iron
Hulya Ilyasoglu Buyukkestelli, Sedef Nehir El
Journal of Food Engineering (2019) Vol. 263, pp. 446-453
Closed Access | Times Cited: 54
Preparation and in vitro absorption studies of a novel polysaccharide‑iron (III) complex from Flammulina velutipes
Chen Cheng, Dechun Huang, Liyan Zhao, et al.
International Journal of Biological Macromolecules (2019) Vol. 132, pp. 801-810
Closed Access | Times Cited: 46
Biostimulants alleviate temperature stress in tomato seedlings
Chenxu Niu, Ge Wang, Jing Sui, et al.
Scientia Horticulturae (2021) Vol. 293, pp. 110712-110712
Closed Access | Times Cited: 39
Role of endolysosome function in iron metabolism and brain carcinogenesis
Peter W. Halcrow, Miranda L. Lynch, Jonathan D. Geiger, et al.
Seminars in Cancer Biology (2021) Vol. 76, pp. 74-85
Open Access | Times Cited: 33
Screening, separation and identification of metal-chelating peptides for nutritional, cosmetics and pharmaceutical applications
Jairo Andrés Camaño Echavarría, Sarah El Hajj, Rachel Irankunda, et al.
Food & Function (2024) Vol. 15, Iss. 7, pp. 3300-3326
Closed Access | Times Cited: 6
Antarctic Krill Derived Nonapeptide as an Effective Iron-Binding Ligand for Facilitating Iron Absorption via the Small Intestine
Na Sun, Tongtong Wang, Di Wang, et al.
Journal of Agricultural and Food Chemistry (2020) Vol. 68, Iss. 40, pp. 11290-11300
Closed Access | Times Cited: 38
Iron Absorption is Greater from Apo-Lactoferrin and is Similar Between Holo-Lactoferrin and Ferrous Sulfate: Stable Iron Isotope Studies in Kenyan Infants
Nadja Mikulic, Mary A Uyoga, Edith Mwasi, et al.
Journal of Nutrition (2020) Vol. 150, Iss. 12, pp. 3200-3207
Open Access | Times Cited: 33
Antioxidant, Antihypertensive, Hypoglycaemic and Nootropic Activity of a Polyphenolic Extract from the Halophyte Ice Plant (Mesembryanthemum crystallinum)
Marta M. Calvo, Ana Belén Martín‐Diana, Daniel Rico, et al.
Foods (2022) Vol. 11, Iss. 11, pp. 1581-1581
Open Access | Times Cited: 22
Factors affecting iron absorption and the role of fortification in enhancing iron levels
Dipun Nirmal Perera, Chathurangi Lakshika Palliyaguruge, Dasuni Dilkini Eapasinghe, et al.
Nutrition Bulletin (2023) Vol. 48, Iss. 4, pp. 442-457
Closed Access | Times Cited: 12
Targeting iron metabolism in osteosarcoma
Xiaowei Ma, Jiazheng Zhao, Helin Feng
Discover Oncology (2023) Vol. 14, Iss. 1
Open Access | Times Cited: 11
Peptide composition analysis, structural characterization, and prediction of iron binding modes of small molecular weight peptides from mung bean
Xiangjun Ding, Haili Li, Mengdan Xu, et al.
Food Research International (2023) Vol. 175, pp. 113735-113735
Closed Access | Times Cited: 11
Analysis of structural composition and antioxidant activity of traditional fermented sour meat peptides
Dezhen Meng, Lijun Zhao, Yaodi Zhu, et al.
Food Chemistry (2024) Vol. 460, pp. 140697-140697
Closed Access | Times Cited: 4
Iron delivery systems for controlled release of iron and enhancement of iron absorption and bioavailability
Shengjie Hu, Songyi Lin, Xueqing He, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 29, pp. 10197-10216
Closed Access | Times Cited: 19
The role of meat in iron nutrition of vulnerable groups of the UK population
Susan J. Fairweather‐Tait
Frontiers in Animal Science (2023) Vol. 4
Open Access | Times Cited: 10
Camel and Horse Milk Casein Hydrolysates Exhibit Angiotensin Converting Enzyme Inhibitory and Antioxidative Effects In Vitro and In Silico
Chizoba Paul Ugwu, M.M. Abarshi, Sanusi Bello Mada, et al.
International Journal of Peptide Research and Therapeutics (2019) Vol. 25, Iss. 4, pp. 1595-1604
Open Access | Times Cited: 26
Page 1 - Next Page

Scroll to top