Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Characterization and molecular docking study of taste peptides from chicken soup by sensory analysis combined with nano-LC-Q-TOF-MS/MS
Li Liang, Wen Duan, Jingcheng Zhang, et al.
Food Chemistry (2022) Vol. 383, pp. 132455-132455
Closed Access | Times Cited: 138

Showing 26-50 of 138 citing articles:

Recent progress of food‐derived bioactive peptides: Extraction, purification, function, and encapsulation
Yunsong Jiang, Jinyuan Sun, Jayani Chandrapala, et al.
Food Frontiers (2024) Vol. 5, Iss. 3, pp. 1240-1264
Open Access | Times Cited: 11
The effect of different drying temperatures on flavonoid glycosides in white tea: A targeted metabolomics, molecular docking, and simulated reaction study
Zhi‐Hui Wang, Yilin Liang, Weiwei Wu, et al.
Food Research International (2024) Vol. 190, pp. 114634-114634
Closed Access | Times Cited: 11
Multi‐attribute temporal descriptive methods in sensory analysis applied in food science: A systematic scoping review
Michel Visalli, Mara V. Galmarini
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 1
Open Access | Times Cited: 10
Exploring the Blood Glucose-Lowering Potential of the Umami Peptides LADW and EEAEGT Derived from Tuna Skeletal Myosin: Perspectives from α-Glucosidase Inhibition and Starch Interaction
Shuai Zhao, Shengbao Cai, Lixin Ding, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 294-294
Open Access | Times Cited: 8
Isolation, taste characterization and molecular docking study of novel umami peptides from Lactarius volemus (Fr.)
Qiulian Shen, Liping Sun, Zedong He, et al.
Food Chemistry (2022) Vol. 401, pp. 134137-134137
Closed Access | Times Cited: 35
ACE inhibitory activity and salt-reduction properties of umami peptides from chicken soup
Jincheng Zhang, Li Liang, Lili Zhang, et al.
Food Chemistry (2023) Vol. 425, pp. 136480-136480
Closed Access | Times Cited: 21
Classification-based machine learning approaches to predict the taste of molecules: A review
Cristian Rojas, Davide Ballabio, Viviana Consonni, et al.
Food Research International (2023) Vol. 171, pp. 113036-113036
Open Access | Times Cited: 20
Investigation on taste characteristics and sensory perception of soft-boiled chicken during oral processing based on electronic tongue and electronic nose
Na Xu, Xianming Zeng, Peng Wang, et al.
Deleted Journal (2023) Vol. 13, Iss. 1, pp. 313-326
Open Access | Times Cited: 18
Umami-BERT: An interpretable BERT-based model for umami peptides prediction
Jingcheng Zhang, Wenjing Yan, Qingchuan Zhang, et al.
Food Research International (2023) Vol. 172, pp. 113142-113142
Closed Access | Times Cited: 17
Identification of flavor peptides based on virtual screening and molecular docking from Hypsizygus marmoreuss
Wenting Wang, Hongbo Li, Zhenbin Liu, et al.
Food Chemistry (2024) Vol. 448, pp. 139071-139071
Closed Access | Times Cited: 7
Unraveling the characteristic aroma compounds in Longjing tea and their interaction mechanisms with S-curve and broad-spectrum olfactory receptors using molecular docking
Zuobing Xiao, T. Y. Shen, Yunwei Niu, et al.
Food Bioscience (2024) Vol. 60, pp. 104423-104423
Closed Access | Times Cited: 7
Quantification- and structural-taste intensity of umami peptides from Agrocybe aegerita through quantitative structure-activity relationship
Fan Yang, Hongyan Meng, Anzhen Fu, et al.
Food Chemistry (2024) Vol. 455, pp. 139919-139919
Closed Access | Times Cited: 7
Effect of different drying methods on the quality characteristics and non-volatile taste compounds of Hypsizygus marmoreus pileus and stipe
Yeteng Wang, Xiangru Gui, Mingyue Jia, et al.
LWT (2024) Vol. 192, pp. 115685-115685
Open Access | Times Cited: 6
Effect of Different Cooking Methods on the Aroma and Taste of Chicken Broth
Can Yuan, Cheng‐Jian Xu, Lilan Chen, et al.
Molecules (2024) Vol. 29, Iss. 7, pp. 1532-1532
Open Access | Times Cited: 6
The flavors of edible mushrooms: A comprehensive review of volatile organic compounds and their analytical methods
Ruiyu Zhu, Yuxi Wen, Weihao Wu, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 16, pp. 5568-5582
Closed Access | Times Cited: 27
Study on the relationship between structure and taste activity of the umami peptide of Stropharia rugosoannulata prepared by ultrasound
Wen Li, Wanchao Chen, Haile Ma, et al.
Ultrasonics Sonochemistry (2022) Vol. 90, pp. 106206-106206
Open Access | Times Cited: 25
Ultrasonic-assisted stewing enhances the aroma intensity of chicken broth: A perspective of the aroma-binding behavior of fat
Jun Qi, Chuankang Jia, Wenwen Zhang, et al.
Food Chemistry (2022) Vol. 398, pp. 133913-133913
Closed Access | Times Cited: 24
Development of an Effective Protocol for Evaluating the Saltiness Intensity Enhancement of Umami Compounds
Dandan Pu, Yimeng Shan, Kaina Qiao, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 71, Iss. 1, pp. 700-709
Closed Access | Times Cited: 22
Pungency Perception and the Interaction with Basic Taste Sensations: An Overview
Wei He, Li Liang, Yuyu Zhang
Foods (2023) Vol. 12, Iss. 12, pp. 2317-2317
Open Access | Times Cited: 14
Recent advances in taste transduction mechanism, analysis methods and strategies employed to improve the taste of taste peptides
Chunyong Song, Zhijun Wang, Hanqi Li, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 65, Iss. 4, pp. 695-714
Closed Access | Times Cited: 14
Odorants Identified in Chinese Dry-Cured Ham Contribute to Salty Taste Enhancement
Yan Ping Chen, Mengni Wang, Xiaolei Fang, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 72, Iss. 1, pp. 613-624
Closed Access | Times Cited: 13
Investigation of umami peptides and taste mechanisms in Agrocybe aegerita: based on sensory evaluation and molecular docking techniques
Fan Yang, Rui Cao, Anzhen Fu, et al.
Food & Function (2024) Vol. 15, Iss. 13, pp. 7081-7092
Closed Access | Times Cited: 5
Mechanism of the interaction between olfactory receptors and characteristic aroma compounds in sweet orange juice
Zuobing Xiao, Qi Li, Yunwei Niu, et al.
LWT (2024) Vol. 207, pp. 116660-116660
Open Access | Times Cited: 5
Characterization and molecular docking study of umami peptides from Agaricus bisporus and Volvariella volvacea by sensory analysis combined with UPLC–ESI-Q-TOF MS
Zhenqi Li, Ke Shi, Lixin Xue, et al.
Journal of Food Composition and Analysis (2025) Vol. 140, pp. 107200-107200
Closed Access
Effects of different thermal cooking methods on the characteristic taste and flavor compounds of Solen grandis meat
Jie Zheng, Jing Li, Zhiyuan Song, et al.
LWT (2025), pp. 117439-117439
Open Access

Scroll to top