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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:

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: 48

Showing 1-25 of 48 citing articles:

Food Processing and Nutrition Strategies for Improving the Health of Elderly People with Dysphagia: A Review of Recent Developments
Ting Liu, Jianheng Zheng, Jun Du, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 215-215
Open Access | Times Cited: 12
Food contaminants: Impact of food processing, challenges and mitigation strategies for food security
Arumugam Vignesh, Thomas Cheeran Amal, Krishnan Vasanth
Food Research International (2024) Vol. 191, pp. 114739-114739
Closed Access | Times Cited: 6
Tenderness in meat and meat alternatives: Structural and processing fundamentals
Hexiang Xie, Lutz Großmann
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Closed Access
Expression of kiwifruit-derived actinidin in Nicotiana benthamiana leaves
Ji Young Kang, Jae-Ho Lee, Dong Wook Lee
Frontiers in Plant Science (2025) Vol. 15
Open 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
Rheological Properties of Dysphagia Food Purees Prepared according to IDDSI Framework
Zheng Wan, Yan Wang, Xiaodong Shi, et al.
International Journal of Food Properties (2025) Vol. 28, Iss. 1
Open Access
Marinades Based on Natural Ingredients as a Way to Improve the Quality and Shelf Life of Meat: A Review
Agnieszka Latoch, Ewa Czarniecka‐Skubina, Małgorzata Moczkowska
Foods (2023) Vol. 12, Iss. 19, pp. 3638-3638
Open Access | Times Cited: 16
A Comprehensive Investigation of Tenderization Methods: Evaluating the Efficacy of Enzymatic and Non-Enzymatic Methods in Improving the Texture of Squid Mantle — A Detailed Comparative Study
Can Okan Altan, Demet Kocatepe, Bengünur Çorapçı, et al.
Food and Bioprocess Technology (2024) Vol. 17, Iss. 11, pp. 3999-4024
Open Access | Times Cited: 3
Establishment of intermittent ultrasound-complex enzyme deodorization technology for tilapia based on GC-IMS and HS-SPME-GC/MS analysis
Xin Sun, Xiaoli Liu, Wei Yang, et al.
Food Bioscience (2024) Vol. 61, pp. 104806-104806
Closed Access | Times Cited: 2
Cysteine proteases from plants: Utilization in foods and nutraceuticals and characterization approaches for quality management
Iván Benito‐Vázquez, Manuel Garrido‐Romero, Marina Díez‐Municio, et al.
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100491-100491
Open Access | Times Cited: 2
Unlocking the wound-healing potential: An integrative in silico proteomics and in vivo analysis of Tacorin, a bioactive protein fraction from Ananas comosus (L.) Merr. Stem
Puji Rahayu, Doni Dermawan, Florensia Nailufar, et al.
Biochimica et Biophysica Acta (BBA) - Proteins and Proteomics (2024), pp. 141060-141060
Closed Access | Times Cited: 2
Characterization of the Novel Leaderless Bacteriocin, Bawcin, from Bacillus wiedmannii
Zafina Budhwani, Jenna T. Buragina, Jen Lang, et al.
International Journal of Molecular Sciences (2023) Vol. 24, Iss. 23, pp. 16965-16965
Open Access | Times Cited: 5
Correction: Mohd Azmi et al. Application of Plant Proteases in Meat Tenderization: Recent Trends and Future Prospects. Foods 2023, 12, 1336
Syahira Izyana Mohd Azmi, Pavan Kumar, Neelesh Sharma, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 379-379
Open Access | Times Cited: 1
Enzymes in the production of cultivated meat products
Susan Grace Karp, Mariana Zanlorenzi Weber, Giuliana Biagini, et al.
Systems Microbiology and Biomanufacturing (2024)
Closed Access | Times Cited: 1
Support Enzyme Loading Influences the Effect of Aldehyde Dextran Modification on the Specificity of Immobilized Ficin for Large Proteins
El Hocine Siar, Pedro Abellanas-Pérez, Javier Rocha‐Martín, et al.
Molecules (2024) Vol. 29, Iss. 15, pp. 3674-3674
Open Access | Times Cited: 1
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-Pérez, Javier Rocha‐Martín, et al.
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 134487-134487
Open Access | Times Cited: 1
Use of yellow mombin (Spondias mombin L.) in marination: Effect on quality properties of Boston butt pork during refrigerated storage
Luis Alfonso Beltrán-Cotta, Rafael Sepúlveda Fonsêca Trevisan Passos, Nilma Pereira Costa, et al.
Meat Science (2023) Vol. 204, pp. 109257-109257
Closed Access | Times Cited: 3
The Effect of Fermented Grains (koji) on Physicochemical and Sensory Characteristics of Chicken Breasts
Jae-Hyun Jeong, Seungtak Jeon, Jiseon Lee, et al.
Foods (2023) Vol. 12, Iss. 18, pp. 3463-3463
Open Access | Times Cited: 3
Effect of Marinating in Dairy-Fermented Products and Sous-Vide Cooking on the Protein Profile and Sensory Quality of Pork Longissimus Muscle
Agnieszka Latoch, Małgorzata Moczkowska, Piotr Sałek, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3257-3257
Open Access | Times Cited: 2
Application of a crude digestive proteases preparation to improve the ripening of marinated fillets from low‐technological value Baltic herring (Clupea harengus membras L.)
Patryk Kamiński, Mariusz Szymczak, Barbara Szymczak
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 9, pp. 5315-5325
Closed Access
Enhancing Bromelain Recovery from Pineapple By-Products: A Sustainable Approach for Value Addition and Waste Reduction
Peter G. Chiarelli, Bismarck Martinez, Takashi Nakamura, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 589-589
Open Access
Enzymes in Biomedical, Cosmetic and Food Application
Chia‐Hung Kuo, Huimin Wang, Chwen‐Jen Shieh
Catalysts (2024) Vol. 14, Iss. 3, pp. 162-162
Open Access
Plant and Arthropod IgE-Binding Papain-like Cysteine Proteases: Multiple Contributions to Allergenicity
Ivana Giangrieco, Maria Antonietta Ciardiello, Maurizio Tamburrini, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 790-790
Open Access
Effect of ultrasound-assisted treatment on meat tenderization for elderly individuals
Da Yeon Yoon, Kwang Yeon Lee, Hyeon Gyu Lee
Food Science and Biotechnology (2024) Vol. 33, Iss. 13, pp. 3029-3036
Closed Access
The role of enzymes in the formation of meat and meat products
Д. В. Хвостов, A. Yu. Khryachkova, M.Yu. Minaev
Theory and practice of meat processing (2024) Vol. 9, Iss. 1, pp. 40-52
Open Access
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