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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:

Peptidomic Investigation of the Interplay between Enzymatic Tenderization and the Digestibility of Beef Semimembranosus Proteins
Di Zhao, Yajing Xu, Tianyue Gu, et al.
Journal of Agricultural and Food Chemistry (2019) Vol. 68, Iss. 4, pp. 1136-1146
Closed Access | Times Cited: 48

Showing 1-25 of 48 citing articles:

Real meat and plant-based meat analogues have different in vitro protein digestibility properties
Yunting Xie, Linlin Cai, Di Zhao, et al.
Food Chemistry (2022) Vol. 387, pp. 132917-132917
Closed Access | Times Cited: 119
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
Insights into Digestibility and Peptide Profiling of Beef Muscle Proteins with Different Cooking Methods
Yantao Yin, Lei Zhou, Jailson Pereira, et al.
Journal of Agricultural and Food Chemistry (2020) Vol. 68, Iss. 48, pp. 14243-14251
Closed Access | Times Cited: 74
Antioxidant activity and peptidomic analysis of porcine liver hydrolysates using alcalase, bromelain, flavourzyme and papain enzymes
María López‐Pedrouso, Paula Borrajo, Mirian Pateiro, et al.
Food Research International (2020) Vol. 137, pp. 109389-109389
Closed Access | Times Cited: 72
The effect of fat content in food matrix on the structure, rheological properties and digestive properties of protein
Mengzhen Ding, Zixin Huang, Zhiying Jin, et al.
Food Hydrocolloids (2021) Vol. 126, pp. 107464-107464
Closed Access | Times Cited: 58
In vitro digestion mimicking conditions in adults and elderly reveals digestive characteristics of pork from different cooking ways
Xiangyue Cao, Fan Zhao, Ziyi Lin, et al.
Food Research International (2024) Vol. 183, pp. 114204-114204
Closed Access | Times Cited: 9
Tracking bioactive peptides and their origin proteins during the in vitro digestion of meat and meat products
Seonmin Lee, Kyung Jo, Yun‐Sang Choi, et al.
Food Chemistry (2024) Vol. 454, pp. 139845-139845
Closed Access | Times Cited: 9
Impact of ultra‐processed meat products on human health: Review and outlook
Dan Yang, Chengpu Chen, Di Zhao, et al.
Journal of Food Science (2025) Vol. 90, Iss. 2
Closed Access | Times Cited: 1
Peptidomics: new trends in food science
Serena Martini, Lisa Solieri, Davide Tagliazucchi
Current Opinion in Food Science (2020) Vol. 39, pp. 51-59
Closed Access | Times Cited: 52
Effect of gastrointestinal alterations mimicking elderly conditions on in vitro digestion of meat and soy proteins
Chong Wang, Fan Zhao, Yun Bai, et al.
Food Chemistry (2022) Vol. 383, pp. 132465-132465
Open Access | Times Cited: 30
Study on the effects and mechanisms of ultrasound on the peptide profile and taste of unsmoked bacon using peptidomics and bioinformatics
Jian Zhang, Fidel Toldrá, Wangang Zhang, et al.
Food Chemistry (2023) Vol. 414, pp. 135764-135764
Open Access | Times Cited: 20
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
Techniques for postmortem tenderisation in meat processing: effectiveness, application and possible mechanisms
Haibo Shi, Fereidoon Shahidi, Jiankang Wang, et al.
Food Production Processing and Nutrition (2021) Vol. 3, Iss. 1
Open Access | Times Cited: 36
Effect of pH treatment on egg white protein digestion and the peptidomics of their in vitro digests
Ting Zhang, Tingting Chen, Hongyu Jiang, et al.
Food Research International (2023) Vol. 173, pp. 113327-113327
Closed Access | Times Cited: 14
Proteins from different sources in a high-fat food matrix influence lipid hydrolysis through bolus coalescence and interactions with bile salts
Mengzhen Ding, Zixin Huang, Zhiji Huang, et al.
Food Hydrocolloids (2023) Vol. 141, pp. 108748-108748
Closed Access | Times Cited: 13
Ultrasound improves the digestibility of oxidized silver carp (Hypophthalmichthys molitrix) myofibrillar protein: Changes from structure to peptide release
Yantao Yin, Mei-Yan Jiang, Yunxiang Liang, et al.
Food Research International (2025) Vol. 204, pp. 115962-115962
Closed Access
Effect of moisture equalization time on the quality of dried pre-tenderized shrimp: Texture, digestibility, and flavor characteristics
Xinyi Zhou, Xiaojing Du, Jiangquan Yang, et al.
Food Chemistry (2025) Vol. 483, pp. 144242-144242
Closed Access
Influence of proteolytic enzyme treatment on the changes in volatile compounds and odors of beef longissimus dorsi
Di Zhao, Hao Li, Mingxuan Huang, et al.
Food Chemistry (2020) Vol. 333, pp. 127549-127549
Closed Access | Times Cited: 38
Taste and stability characteristics of two key umami peptides from pufferfish (Takifugu obscurus)
Ninglong Zhang, Liu Hai, Xirui Zhou, et al.
Food Chemistry (2021) Vol. 371, pp. 131124-131124
Closed Access | Times Cited: 32
Moderate Protein Oxidation Improves Bovine Myofibril Digestibility by Releasing Peptides in the S2 Region of Myosin: A Peptidomics Perspective
Yantao Yin, Lujuan Xing, Wangang Zhang
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 5, pp. 2514-2522
Closed Access | Times Cited: 12
Influence of hydrophilic polysaccharide fat replacers on the in vitro digestibility of protein in emulsion-type sausage
Xianming Zeng, Bowen Lv, Yuan Zhu, et al.
Food Research International (2023) Vol. 170, pp. 113008-113008
Closed Access | Times Cited: 11
Umami and saltiness enhancements of textured pea proteins by combining protease- and glutaminase-catalyzed reactions
Kiyota Sakai, Nickolas Broches, Keita Okuda, et al.
Current Research in Food Science (2025) Vol. 10, pp. 101022-101022
Open Access
Effects of wet aging on water-soluble flavor compounds and descriptive sensory attributes for USDA select beef strip steaks
Shangshang Wang, Chelsie Dahlgren, D. D. Burnett, et al.
Meat Science (2025), pp. 109821-109821
Closed Access
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
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