Olugbenga P. Soladoye

2.9k total citations · 2 hit papers
45 papers, 2.1k citations indexed

About

Olugbenga P. Soladoye is a scholar working on Animal Science and Zoology, Molecular Biology and Food Science. According to data from OpenAlex, Olugbenga P. Soladoye has authored 45 papers receiving a total of 2.1k indexed citations (citations by other indexed papers that have themselves been cited), including 24 papers in Animal Science and Zoology, 21 papers in Molecular Biology and 14 papers in Food Science. Recurrent topics in Olugbenga P. Soladoye's work include Meat and Animal Product Quality (24 papers), Protein Hydrolysis and Bioactive Peptides (18 papers) and Biochemical Analysis and Sensing Techniques (8 papers). Olugbenga P. Soladoye is often cited by papers focused on Meat and Animal Product Quality (24 papers), Protein Hydrolysis and Bioactive Peptides (18 papers) and Biochemical Analysis and Sensing Techniques (8 papers). Olugbenga P. Soladoye collaborates with scholars based in Canada, China and Austria. Olugbenga P. Soladoye's co-authors include Yu Fu, Yuhao Zhang, Rotimi E. Aluko, P.J. Shand, Mario Estévez, J.L. Aalhus, Kathrine H. Bak, Na Zhang, M. Juárez and Wanning Liu and has published in prestigious journals such as SHILAP Revista de lepidopterología, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

Olugbenga P. Soladoye

45 papers receiving 2.1k citations

Hit Papers

align trajectories

What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

Protein Oxidation in Processed Meat: Mechanisms and Potential Implications on Human Health

2015 428 citations Olugbenga P. Soladoye, J.L. Aalhus et al. Comprehensive Reviews in Food Science and Food Safety profile →
Maillard reaction of food-derived peptides as a potential route to generate meat flavor compounds: A review

2021 179 citations Wei Wu, Olugbenga P. Soladoye et al. Food Research International profile →

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name	h						Papers	Cites
Olugbenga P. Soladoye Canada	22	997	811	747	434	268	45	2.1k
Yongxia Xu China	29	1.2k 1.2×	828 1.0×	724 1.0×	408 0.9×	149 0.6×	75	2.1k
Hanjun Ma China	31	1.4k 1.4×	1.5k 1.8×	556 0.7×	379 0.9×	200 0.7×	131	2.8k
Han‐Sul Yang South Korea	27	1.9k 1.9×	882 1.1×	664 0.9×	325 0.7×	214 0.8×	119	2.5k
Qiang Xia China	27	695 0.7×	940 1.2×	544 0.7×	512 1.2×	183 0.7×	144	2.2k
Aera Jang South Korea	23	1.2k 1.2×	732 0.9×	888 1.2×	285 0.7×	285 1.1×	173	2.6k
Dengyong Liu China	24	1.3k 1.3×	1.0k 1.3×	470 0.6×	378 0.9×	189 0.7×	81	2.2k
Noman Walayat China	27	874 0.9×	849 1.0×	583 0.8×	264 0.6×	134 0.5×	91	2.0k
Wengang Jin China	28	783 0.8×	976 1.2×	981 1.3×	267 0.6×	161 0.6×	107	2.4k
Yungang Cao China	24	929 0.9×	1.4k 1.7×	547 0.7×	387 0.9×	200 0.7×	54	2.3k
Yuting Ding China	31	1.1k 1.1×	1.7k 2.1×	749 1.0×	449 1.0×	144 0.5×	65	2.9k

Countries citing papers authored by Olugbenga P. Soladoye

Since Specialization

Citations

This map shows the geographic impact of Olugbenga P. Soladoye's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Olugbenga P. Soladoye with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Olugbenga P. Soladoye more than expected).

Fields of papers citing papers by Olugbenga P. Soladoye

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Olugbenga P. Soladoye. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Olugbenga P. Soladoye. The network helps show where Olugbenga P. Soladoye may publish in the future.

Co-authorship network of co-authors of Olugbenga P. Soladoye

This figure shows the co-authorship network connecting the top 25 collaborators of Olugbenga P. Soladoye. A scholar is included among the top collaborators of Olugbenga P. Soladoye based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Olugbenga P. Soladoye. Olugbenga P. Soladoye is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

Sort: Min cites: Since: Top N: Style:

20 of 20 papers shown

Fu, Yu, Mohammed Gagaoua, Kathrine H. Bak, et al.. (2025). Effects of intramuscular fat on the flavor of fresh sheep and goat meat: Recent insights into pre-mortem and post-mortem factors. Food Chemistry X. 25. 102159–102159. 4 indexed citations

Yao, Xintong, et al.. (2024). Encapsulation of zingerone by self-assembling peptides derived from fish viscera: Characterization, interaction and effects on colon epithelial cells. Food Chemistry X. 22. 101506–101506. 2 indexed citations

Lu, Yujia, et al.. (2023). Sweet Taste Receptors and Associated Sweet Peptides: Insights into Structure and Function. Journal of Agricultural and Food Chemistry. 71(38). 13950–13964. 13 indexed citations

Xie, Shaolin, Xiaotian Wang, Ying Zhou, et al.. (2023). Limited hydrolysis combined with glycation modification of silkworm pupae (Bombyx mori) proteins: structure-function relationship. Journal of Insects as Food and Feed. 9(11). 1487–1501. 3 indexed citations

Chen, Lining, et al.. (2023). The potential meat flavoring generated from Maillard reaction products of wheat gluten protein hydrolysates-xylose: Impacts of different thermal treatment temperatures on flavor. Food Research International. 165. 112512–112512. 47 indexed citations

Fu, Yu, Yupeng Wang, Olugbenga P. Soladoye, et al.. (2023). A Role of Multi-Omics Technologies in Sheep and Goat Meats: Progress and Way Ahead. Foods. 12(22). 4069–4069. 12 indexed citations

Wu, Wei, Jing Liu, Olugbenga P. Soladoye, et al.. (2023). Flavor mystery of spicy hot pot base: Chemical understanding of pungent, numbing, umami and fragrant characteristics. Trends in Food Science & Technology. 139. 104137–104137. 15 indexed citations

Zhang, Na, et al.. (2022). Salt taste receptors and associated salty/salt taste-enhancing peptides: A comprehensive review of structure and function. Trends in Food Science & Technology. 129. 657–666. 97 indexed citations

Soladoye, Olugbenga P., M. Juárez, Mario Estévez, Yu Fu, & Carlos Álvarez. (2022). Exploring the prospects of the fifth quarter in the 21st century. Comprehensive Reviews in Food Science and Food Safety. 21(2). 1439–1461. 10 indexed citations

10.

Wu, Wei, et al.. (2021). Application of biopreservatives in meat preservation: a review. International Journal of Food Science & Technology. 56(12). 6124–6141. 26 indexed citations

11.

Lu, Yujia, Jing Wang, Olugbenga P. Soladoye, et al.. (2021). Preparation, receptors, bioactivity and bioavailability of γ-glutamyl peptides: A comprehensive review. Trends in Food Science & Technology. 113. 301–314. 47 indexed citations

12.

Fu, Yu, Wanning Liu, & Olugbenga P. Soladoye. (2021). Towards innovative food processing of flavonoid compounds: Insights into stability and bioactivity. LWT. 150. 111968–111968. 40 indexed citations

13.

Pietrasik, Zeb & Olugbenga P. Soladoye. (2021). Functionality and consumer acceptability of low‐fat breakfast sausages processed with non‐meat ingredients of pulse derivatives. Journal of the Science of Food and Agriculture. 101(11). 4464–4472. 13 indexed citations

14.

Wu, Wei, Bei Wang, Na Zhang, et al.. (2021). Maillard-reacted peptides from glucosamine-induced glycation exhibit a pronounced salt taste-enhancing effect. Food Chemistry. 374. 131776–131776. 56 indexed citations

15.

Wu, Wei, Olugbenga P. Soladoye, Rotimi E. Aluko, et al.. (2021). Maillard reaction of food-derived peptides as a potential route to generate meat flavor compounds: A review. Food Research International. 151. 110823–110823. 179 indexed citations breakdown →

16.

Pietrasik, Z. & Olugbenga P. Soladoye. (2020). Use of native pea starches as an alternative to modified corn starch in low-fat bologna. Meat Science. 171. 108283–108283. 28 indexed citations

17.

Pietrasik, Z., et al.. (2019). Utilization of pea starch and fibre fractions for replacement of wheat crumb in beef burgers. Meat Science. 161. 107974–107974. 43 indexed citations

18.

Estévez, Mario, et al.. (2017). Health Risks of Food Oxidation. Advances in food and nutrition research. 82. 45–81. 51 indexed citations

19.

Soladoye, Olugbenga P., et al.. (2016). Accuracy of dual energy X-ray absorptiometry (DXA) in assessing carcass composition from different pig populations. Meat Science. 121. 310–316. 23 indexed citations

20.

Soladoye, Olugbenga P., et al.. (2015). Protein Oxidation in Processed Meat: Mechanisms and Potential Implications on Human Health. Comprehensive Reviews in Food Science and Food Safety. 14(2). 106–122. 428 indexed citations breakdown →

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

Explore authors with similar magnitude of impact