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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:

Artificial meat tenderization using plant cysteine proteases
Mohammed Gagaoua, Amira Leila Dib, Nedjoua Lakhdara, et al.
Current Opinion in Food Science (2020) Vol. 38, pp. 177-188
Open Access | Times Cited: 48

Showing 1-25 of 48 citing articles:

Application of Plant Proteases in Meat Tenderization: Recent Trends and Future Prospects
Syahira Mohd Azmi, Pavan Kumar, Neelesh Sharma, et al.
Foods (2023) Vol. 12, Iss. 6, pp. 1336-1336
Open Access | Times Cited: 52
Bioengineered Lab-Grown Meat-like Constructs through 3D Bioprinting of Antioxidative Protein Hydrolysates
Sayan Deb Dutta, Keya Ganguly, Minsoo Jeong, et al.
ACS Applied Materials & Interfaces (2022) Vol. 14, Iss. 30, pp. 34513-34526
Closed Access | Times Cited: 48
Ultrasound: A reliable method for regulating food component interactions in protein-based food matrices
Jiahui Chen, Xing Chen, Guanghong Zhou, et al.
Trends in Food Science & Technology (2022) Vol. 128, pp. 316-330
Closed Access | Times Cited: 46
Nanotechnology as a Processing and Packaging Tool to Improve Meat Quality and Safety
Melisa Lamri, Tanima Bhattacharya, Fatma Boukid, et al.
Foods (2021) Vol. 10, Iss. 11, pp. 2633-2633
Open Access | Times Cited: 55
The influence of the interaction of sous-vide cooking time and papain concentration on tenderness and technological characteristics of meat products
Cristina Botineştean, Mohammad B. Hossain, Anne Maria Mullen, et al.
Meat Science (2021) Vol. 177, pp. 108491-108491
Open Access | Times Cited: 46
PROTEASES E SUAS APLICAÇÕES BIOTECNOLÓGICAS NAS INDÚSTRIAS ALIMENTÍCIAS
Maria Clara do Nascimento, Viviane do Nascimento e Silva Alencar, Thiago Pajeú Nascimento, et al.
(2021)
Open Access | Times Cited: 39
Carbohydrate-based functional ingredients derived from starch: Current status and future prospects
Zhongyu Yang, David Julian McClements, Zhenlin Xu, et al.
Food Hydrocolloids (2022) Vol. 131, pp. 107729-107729
Closed Access | Times Cited: 25
Valorization of animal by-product enzymes: Advancing sustainable food processing through innovative extraction, purification, and application strategies
Wei Luo, Jingnan Zhang, Mirja Kaizer Ahmmed, et al.
Trends in Food Science & Technology (2025) Vol. 156, pp. 104870-104870
Closed Access
Effect of marination with broccoli (Brassica oleracea var. italica) juice and soy sauce on physicochemical, structural and oxidative properties of beef steak
Ashkan Jebelli Javan, Fatemeh Mirhaj, Nasim Khorshidian, et al.
Applied Food Research (2025), pp. 100713-100713
Open Access
Current research and emerging tools to improve fresh red meat quality
Mohammed Gagaoua, Geraldine Duffy, Carlos Álvarez, et al.
Irish Journal of Agricultural and Food Research (2022) Vol. 61, Iss. 1
Open Access | Times Cited: 22
Methods for improving meat protein digestibility in older adults
Seung Yun Lee, Ji Hyeop Kang, Da Young Lee, et al.
Journal of Animal Science and Technology (2023) Vol. 65, Iss. 1, pp. 32-56
Open Access | Times Cited: 10
Nature-derived ingredients as sustainable alternatives for tenderizing meat and meat products: an updated review
Emeka Godwin Anaduaka, Christian Chiazor Chibuogwu, Arinze Linus Ezugwu, et al.
Food Biotechnology (2023) Vol. 37, Iss. 2, pp. 136-165
Closed Access | Times Cited: 10
Complexation of Bromelain, Ficin, and Papain with the Graft Copolymer of Carboxymethyl Cellulose Sodium Salt and N-Vinylimidazole Enhances Enzyme Proteolytic Activity
А. В. Сорокин, Svetlana S. Goncharova, Maria S. Lavlinskaya, et al.
International Journal of Molecular Sciences (2023) Vol. 24, Iss. 14, pp. 11246-11246
Open Access | Times Cited: 9
The one-humped camel: The animal of future, potential alternative red meat, technological suitability and future perspectives
Djamel Djenane, Mohammed Aïder
F1000Research (2024) Vol. 11, pp. 1085-1085
Open Access | Times Cited: 3
Enzymes for meat and meat processing industry: current trends, technological development, and future prospects
Alaa Kareem Niamah, Shayma Thyab Gddoa Al‐Sahlany, Deepak Kumar Verma, et al.
Elsevier eBooks (2024), pp. 23-36
Closed Access | Times Cited: 3
The one-humped camel: The animal of future, potential alternative red meat, technological suitability and future perspectives
Djamel Djenane, Mohammed Aïder
F1000Research (2024) Vol. 11, pp. 1085-1085
Open Access | Times Cited: 3
Meat by-products as a source of bioactive peptides and functional ingredients: Regulatory and safety barriers to valorization
Mohammed Gagaoua, Arun K. Das, Yu Fu, et al.
Current Opinion in Green and Sustainable Chemistry (2024) Vol. 47, pp. 100910-100910
Closed Access | Times Cited: 2
Tailoring the specificity of ficin versus large hemoglobin and small casein by co-immobilizing inert proteins on the immobilized enzyme layer and further modification with aldehyde dextran
El Hocine Siar, Pedro Abellanas‐Perez, Javier Rocha‐Martín, et al.
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 134487-134487
Open Access | Times Cited: 2
Possibilities of Using De Novo Design for Generating Diverse Functional Food Enzymes
Xinglong Wang, Kangjie Xu, Yameng Tan, et al.
International Journal of Molecular Sciences (2023) Vol. 24, Iss. 4, pp. 3827-3827
Open Access | Times Cited: 6
Behaviour of texture-modified meats using proteolytic enzymes during gastrointestinal digestion simulating elderly alterations
Marta Gallego, Raúl Grau, Pau Talens
Meat Science (2023) Vol. 206, pp. 109341-109341
Open Access | Times Cited: 6
Sensory and Physical Characteristics of M. biceps femoris from Older Cows Using Ginger Powder (Zingibain) and Sous Vide Cooking
Zahra Naqvi, Peter C. Thomson, Michael Campbell, et al.
Foods (2021) Vol. 10, Iss. 8, pp. 1936-1936
Open Access | Times Cited: 14
Novel Detection Method for Evaluating the Activity of an Alkaline Serine Protease from Bacillus clausii
Xinyue Li, Shaodong Ren, Guangchao Song, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 12, pp. 3765-3774
Closed Access | Times Cited: 9
Potential Applications of Ginger Rhizomes as a Green Biomaterial: A Review
Neda Akhlaghi, Ghasem Najafpour
International journal of engineering. Transactions B: Applications (2023) Vol. 36, Iss. 2, pp. 372-383
Open Access | Times Cited: 5
Proteomics in bovine semitendinosus muscle to assess emerging strategies based on papain injection and ultrasounds on meat tenderization process
R. Marino, Antonella della Malva, Mariangela Caroprese, et al.
Meat Science (2023) Vol. 200, pp. 109147-109147
Open Access | Times Cited: 5
Improving meat tenderness using exogenous process: The consumer response
Biagia De Devitiis, Rosaria Viscecchia, Antonio Seccia, et al.
Meat Science (2023) Vol. 200, pp. 109164-109164
Open Access | Times Cited: 5
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