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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:

A review of meat protein hydrolysates and hypertension
Abdulatef M. Ahhmed, Michio Muguruma
Meat Science (2010) Vol. 86, Iss. 1, pp. 110-118
Closed Access | Times Cited: 115

Showing 26-50 of 115 citing articles:

Bioactive peptides from meat: Current status on production, biological activity, safety, and regulatory framework
Madhuja Madhu, Deepak Kumar, Ranjna Sirohi, et al.
Chemosphere (2022) Vol. 307, pp. 135650-135650
Closed Access | Times Cited: 32
Edible Offal as a Valuable Source of Nutrients in the Diet—A Review
Agnieszka Latoch, Dariusz M. Stasiak, Patryk Siczek
Nutrients (2024) Vol. 16, Iss. 11, pp. 1609-1609
Open Access | Times Cited: 6
Storage Stability of Food Protein Hydrolysates—A Review
Qinchun Rao, André Klaassen Kamdar, Theodore P. Labuza
Critical Reviews in Food Science and Nutrition (2013) Vol. 56, Iss. 7, pp. 1169-1192
Closed Access | Times Cited: 62
Recent Research in Antihypertensive Activity of Food Protein-derived Hydrolyzates and Peptides
Ahmed S.M. Saleh, Qing Zhang, Qun Shen
Critical Reviews in Food Science and Nutrition (2014) Vol. 56, Iss. 5, pp. 760-787
Closed Access | Times Cited: 61
Comparative Assessment of Enzymatic Hydrolysis for Valorization of Different Protein-Rich Industrial Byproducts
David Lapeña, Kiira S. Vuoristo, Gergely Kósa, et al.
Journal of Agricultural and Food Chemistry (2018) Vol. 66, Iss. 37, pp. 9738-9749
Closed Access | Times Cited: 58
In-vitro antioxidant and antibacterial properties of fermentatively and enzymatically prepared chicken liver protein hydrolysates
Ashok Kumar Chakka, Mercy Elias, R. Jini, et al.
Journal of Food Science and Technology (2015) Vol. 52, Iss. 12, pp. 8059-8067
Open Access | Times Cited: 57
Antioxidative and antihypertensive activities of pig meat before and after cooking and in vitro gastrointestinal digestion: Comparison between Italian autochthonous pig Suino Nero Lucano and a modern crossbred pig
Amalia Simonetti, Emilio Gambacorta, Anna Maria Perna
Food Chemistry (2016) Vol. 212, pp. 590-595
Open Access | Times Cited: 49
Bioactivities generated from meat proteins by enzymatic hydrolysis and the Maillard reaction
Keizo Arihara, Issei Yokoyama, Motoko Ohata
Meat Science (2021) Vol. 180, pp. 108561-108561
Open Access | Times Cited: 34
Inhibitions of renin and angiotensin converting enzyme activities by enzymatic chicken skin protein hydrolysates
John O. Onuh, Abraham T. Girgih, Rotimi E. Aluko, et al.
Food Research International (2013) Vol. 53, Iss. 1, pp. 260-267
Closed Access | Times Cited: 48
Separation of angiotensin I‐converting enzyme inhibitory peptides from bovine connective tissue and their stability towards temperature, pH and digestive enzymes
Yu Fu, J.F. Young, Trine Kastrup Dalsgaard, et al.
International Journal of Food Science & Technology (2015) Vol. 50, Iss. 5, pp. 1234-1243
Closed Access | Times Cited: 42
Porcine myofibrillar proteins as potential precursors of bioactive peptides – an in silico study
Paulina Kęska, Joanna Stadnik
Food & Function (2016) Vol. 7, Iss. 6, pp. 2878-2885
Closed Access | Times Cited: 40
Metabolomics as a tool to study the mechanism of action of bioactive protein hydrolysates and peptides: A review of current literature
John O. Onuh, Rotimi E. Aluko
Trends in Food Science & Technology (2019) Vol. 91, pp. 625-633
Closed Access | Times Cited: 38
Peptidomics comparison of plant-based meat alternatives and processed meat after in vitro digestion
Zhuqing Xing, Jiaying Li, Yating Zhang, et al.
Food Research International (2022) Vol. 158, pp. 111462-111462
Closed Access | Times Cited: 19
Angiotensin converting enzyme (ACE) inhibitory and antihypertensive activities of protein hydrolysate from meat of Kacang goat (Capra aegagrus hircus)
Irdha Mirdhayati, Joko Hermanianto, C. Hanny Wijaya, et al.
Journal of the Science of Food and Agriculture (2015) Vol. 96, Iss. 10, pp. 3536-3542
Open Access | Times Cited: 40
Trends in meat science and technology: The future looks bright, but the journey will be long
Lars Kristensen, Susanne Støier, J. Würtz, et al.
Meat Science (2014) Vol. 98, Iss. 3, pp. 322-329
Closed Access | Times Cited: 39
Effect of dry-cured ham maturation time on simulated gastrointestinal digestion: Characterization of the released peptide fraction
Sara Paolella, Claudia Falavigna, Andrea Faccini, et al.
Food Research International (2014) Vol. 67, pp. 136-144
Closed Access | Times Cited: 37
Effect of a cauliflower (Brassica oleraceae var. Botrytis) leaf powder-enriched diet on performance, carcass and meat characteristics of growing rabbit
Anna Maria Perna, Amalia Simonetti, Giulia Grassi, et al.
Meat Science (2018) Vol. 149, pp. 134-140
Open Access | Times Cited: 32
Whey Protein Hydrolysate and Pumpkin Pectin as Nutraceutical and Prebiotic Components in a Functional Mousse with Antihypertensive and Bifidogenic Properties
E.Yu. Agarkova, А.Г. Кручинин, Olga A. Glazunova, et al.
Nutrients (2019) Vol. 11, Iss. 12, pp. 2930-2930
Open Access | Times Cited: 31
Metabolomics profiling in hypertension and blood pressure regulation: a review
John O. Onuh, Michel Aliani
Clinical Hypertension (2020) Vol. 26, Iss. 1
Open Access | Times Cited: 29
Some Nutritional, Technological and Environmental Advances in the Use of Enzymes in Meat Products
Anne y Castro Marques, Mário Roberto Maróstica, Gláucia María Pastore
Enzyme Research (2010) Vol. 2010, pp. 1-8
Open Access | Times Cited: 41
Inhibition Strength of Short Peptides Derived from an ACE Inhibitory Peptide
Masaaki Terashima, Mana Oe, Karin Ogura, et al.
Journal of Agricultural and Food Chemistry (2011) Vol. 59, Iss. 20, pp. 11234-11237
Closed Access | Times Cited: 36
A metabolomics approach for investigating urinary and plasma changes in spontaneously hypertensive rats (SHR) fed with chicken skin protein hydrolysates diets
John O. Onuh, Abraham T. Girgih, Ifeanyi D. Nwachukwu, et al.
Journal of Functional Foods (2016) Vol. 22, pp. 20-33
Closed Access | Times Cited: 31
Long-term administration of protein hydrolysate from chicken feet induces antihypertensive effect and confers vasoprotective pattern in diet-induced hypertensive rats
Anna Mas‐Capdevila, Lisard Iglesias‐Carres, Anna Arola‐Arnal, et al.
Journal of Functional Foods (2019) Vol. 55, pp. 28-35
Closed Access | Times Cited: 27
Measuring the oral bioavailability of protein hydrolysates derived from food sources: A critical review of current bioassays
Muhammad Mustafa Abeer, Sanja Trajkovic, David J. Brayden
Biomedicine & Pharmacotherapy (2021) Vol. 144, pp. 112275-112275
Open Access | Times Cited: 21
The Quality and Functional Improvement of Retorted Korean Ginseng Chicken Soup (Samgyetang) by Enzymolysis Pre-Treatment with Cordyceps militaris Mushroom Extract
Farouq Heidar Barido, Sun Moon Kang, Sung Ki Lee
Foods (2022) Vol. 11, Iss. 3, pp. 422-422
Open Access | Times Cited: 14

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