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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:

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: 33

Showing 1-25 of 33 citing articles:

Bioactive peptides derived from fermented foods: Preparation and biological activities
Qingyan Guo, Pengfei Chen, Xianggui Chen
Journal of Functional Foods (2023) Vol. 101, pp. 105422-105422
Open Access | Times Cited: 43
Potential antimicrobial activities of probiotics and their derivatives against Listeria monocytogenes in food field: A review
Mengjie Wu, Qingli Dong, Yue Ma, et al.
Food Research International (2022) Vol. 160, pp. 111733-111733
Closed Access | Times Cited: 39
Dynamic alterations in protein, sensory, chemical, and oxidative properties occurring in meat during thermal and non-thermal processing techniques: A comprehensive review
Waseem Khalid, Aristide Maggiolino, Jasmeet Kour, et al.
Frontiers in Nutrition (2023) Vol. 9
Open Access | Times Cited: 30
Effect of Conventional Humid–Dry Heating through the Maillard Reaction on Chemical Changes and Enhancement of In Vitro Bioactivities from Soy Protein Isolate Hydrolysate–Yeast Cell Extract Conjugates
Rewat Phongphisutthinant, Pairote Wiriyacharee, Kongsak Boonyapranai, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 380-380
Open Access | Times Cited: 6
Valorization of municipal organic waste into purified lactic acid
Anders Thygesen, Panagiotis Tsapekos, Merlin Alvarado-Morales, et al.
Bioresource Technology (2021) Vol. 342, pp. 125933-125933
Open Access | Times Cited: 40
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: 29
Role of Enzymatic Reactions in Meat Processing and Use of Emerging Technologies for Process Intensification
Blanca Abril, Ricard Bou, J.V. García‐Pérez, et al.
Foods (2023) Vol. 12, Iss. 10, pp. 1940-1940
Open Access | Times Cited: 18
Valorization of meat and bone residue by ultrasound and high voltage electrostatic field assisted two-stage enzymatic hydrolysis: Nutritional characteristics and flavor analysis
Tiantian Tang, Min Zhang, Yaping Liu
Food Bioscience (2023) Vol. 56, pp. 103203-103203
Closed Access | Times Cited: 13
Flavor Characterization of Traditional Fermented Soybean Pastes from Northeast China and Korea
Shanshan Zhao, Yuhang Sai, Wanting Liu, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3294-3294
Open Access | Times Cited: 12
Antihypertensive and Antioxidant Activity of Chia Protein Techno-Functional Extensive Hydrolysates
Álvaro Villanueva, Sergio Montserrat‐de la Paz, Noelia M. Rodríguez-Martin, et al.
Foods (2021) Vol. 10, Iss. 10, pp. 2297-2297
Open Access | Times Cited: 28
Transforming plant proteins into plant-based meat alternatives: challenges and future scope
Priyanka Prajapati, Meenakshi Garg, Neha Singh, et al.
Food Science and Biotechnology (2024) Vol. 33, Iss. 15, pp. 3423-3443
Closed Access | Times Cited: 2
Physicochemical, Functional, and Technological Properties of Protein Hydrolysates Obtained by Microbial Fermentation of Broiler Chicken Gizzards
Oksana Zinina, Svetlana Merenkova, Максим Ребезов, et al.
Fermentation (2022) Vol. 8, Iss. 7, pp. 317-317
Open Access | Times Cited: 13
Quantitative metabolome analysis of boiled chicken egg yolk
Jinghui Wang, Wei Luo, Yan Chen, et al.
Current Research in Food Science (2022) Vol. 6, pp. 100409-100409
Open Access | Times Cited: 13
Comparison of 2,5‐dimethyl‐4‐hydroxy‐3(2H)‐furanone, a volatile odor compound generated by the Maillard reaction, in cooked meat of various animal species and parts
Issei Yokoyama, Motoko Ohata, Yusuke Komiya, et al.
Animal Science Journal (2023) Vol. 94, Iss. 1
Open Access | Times Cited: 5
Unveiling improval changes in fried chicken flavor by glucose-curing treatment based on molecular sensory science
Ashbala Shakoor, Zhaoyang Pei, Sam Al‐Dalali, et al.
Journal of Food Composition and Analysis (2023) Vol. 124, pp. 105697-105697
Closed Access | Times Cited: 5
Insects as a sustainable source of emerging proteins and their processing to obtain bioactive compounds: an updated review
Francielle Miranda de Matos, Gabriela Boscariol Rasera, Ruann Janser Soares de Castro
Sustainable Food Technology (2023) Vol. 2, Iss. 1, pp. 19-31
Open Access | Times Cited: 4
Effect of ultrasound and microwave pretreatments on some bioactive properties of beef protein hydrolysates
Hülya Arslan, Cemalettin Sarıçoban
Journal of Food Measurement & Characterization (2022) Vol. 17, Iss. 3, pp. 2075-2082
Closed Access | Times Cited: 7
Effects of the dipeptides comprising leucine and lysine on lifespan and age‐related stress in Caenorhabditis elegans
Issei Yokoyama, Ou Setoyama, Yaqi Jia, et al.
Food Science & Nutrition (2023) Vol. 11, Iss. 6, pp. 2776-2786
Open Access | Times Cited: 3
Peptidomic Characteristic of Peptides Generated in Dry-Cured Loins with Probiotic Strains of LAB during 360-Days Aging
Paulina Kęska, Joanna Stadnik
Applied Sciences (2022) Vol. 12, Iss. 12, pp. 6036-6036
Open Access | Times Cited: 6
The Effect of Hydrolysis Pre-Treatment by Flavourzyme on Meat Quality, Antioxidative Profiles, and Taste-Related Compounds in Samgyetang Breast Supplemented with Black Garlic
Farouq Heidar Barido, Hee Ju Kim, Sun Moon Kang, et al.
Food Science of Animal Resources (2022) Vol. 42, Iss. 4, pp. 625-638
Open Access | Times Cited: 5
Application of experimental design as a statistical approach to recover bioactive peptides from different food sources
Mikael Kélvin de Albuquerque Mendes, Christian Bremmer dos Santos Oliveira, Carla Mariana da Silva Medeiros, et al.
Food Science and Biotechnology (2024) Vol. 33, Iss. 7, pp. 1559-1583
Closed Access
Lipids as Functional Foods and Nutraceuticals
Saumya Sonam Sinha, Shumaila Jan
Springer eBooks (2024), pp. 37-55
Closed Access
Effects of high‐pressure and CaCl2 pretreatments on the salt taste‐enhancing activity of hydrolysate derived from spent hen meat
Ruixia Chen, Xiaochen Liu, Xianqi Yao, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access
Effect of Microbial Enzymes on the Changes in the Composition and Microstructure of Hydrolysates from Poultry By-Products
Svetlana Merenkova, Oksana Zinina, I A Lykasova, et al.
Fermentation (2021) Vol. 7, Iss. 3, pp. 190-190
Open Access | Times Cited: 5
Cooking of meat | Maillard reaction and browning
Fereidoon Shahidi, Abul Hossain, Ronald B. Pegg
Elsevier eBooks (2023), pp. 173-188
Closed Access | Times Cited: 1
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