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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:

A TastePeptides-Meta system including an umami/bitter classification model Umami_YYDS, a TastePeptidesDB database and an open-source package Auto_Taste_ML
Zhiyong Cui, Zhiwei Zhang, Tianxing Zhou, et al.
Food Chemistry (2022) Vol. 405, pp. 134812-134812
Closed Access | Times Cited: 56

Showing 26-50 of 56 citing articles:

Preparation of umami peptides from chicken breast by batch coupled enzymatic hydrolysis and membrane separation mode and the taste mechanism of identified umami peptides
Jing Guo, Li Chen, Cunshan Zhou, et al.
Food Chemistry (2024) Vol. 456, pp. 139963-139963
Closed Access | Times Cited: 4
Artificial intelligence in food bioactive peptides screening: Recent advances and future prospects
Ji Yoon Chang, Haitao Wang, Wentao Su, et al.
Trends in Food Science & Technology (2024), pp. 104845-104845
Closed Access | Times Cited: 4
Identification of novel umami peptides from oyster hydrolysate and the mechanisms underlying their taste characteristics using machine learning
Baifeng Fu, Minbo Li, Zhihui Chang, et al.
Food Chemistry (2025) Vol. 473, pp. 142970-142970
Closed Access
From prediction to design: Revealing the mechanisms of umami peptides using interpretable deep learning, quantum chemical simulations, and module substitution
Lijun Su, Zongwei Ma, Huizhuo Ji, et al.
Food Chemistry (2025), pp. 144301-144301
Closed Access
Sensory-Guided Isolation, Identification, and Active Site Calculation of Novel Umami Peptides from Ethanol Precipitation Fractions of Fermented Grain Wine (Huangjiu)
Rui Chang, Zhilei Zhou, Yong Dong, et al.
Foods (2023) Vol. 12, Iss. 18, pp. 3398-3398
Open Access | Times Cited: 10
VmmScore: An umami peptide prediction and receptor matching program based on a deep learning approach
Minghao Liu, Jiuliang Yang, Yi He, et al.
Computers in Biology and Medicine (2024) Vol. 179, pp. 108814-108814
Closed Access | Times Cited: 3
Potential of umami molecules against SARS-CoV-2 (Omicron) S-RBD/hACE2 interaction: an in-silico study
Zhiyong Cui, Shengnan Wang, Yeling Xu, et al.
Journal of Future Foods (2024) Vol. 5, Iss. 3, pp. 283-294
Closed Access | Times Cited: 3
AmberMDrun: A Scripting Tool for Running Amber MD in an Easy Way
Zhiwei Zhang, Wen-Cai Lu
Biomolecules (2023) Vol. 13, Iss. 4, pp. 635-635
Open Access | Times Cited: 7
Ion-exchange purification, nano-HPLC–MS/MS identification and molecular dynamics simulation of novel umami peptides from fermented grain wine (Huangjiu)
Rui Chang, Zhilei Zhou, Yong Dong, et al.
Journal of Food Composition and Analysis (2023) Vol. 125, pp. 105822-105822
Closed Access | Times Cited: 7
Novel Umami Peptides from Mushroom (Agaricus bisporus) and Their Umami Enhancing Effect via Virtual Screening and Molecular Simulation
Yeling Xu, Gaole Chen, Zhiyong Cui, et al.
Journal of Agricultural and Food Chemistry (2024)
Closed Access | Times Cited: 2
UmamiPreDL: Deep Learning model for umami taste prediction of peptides using BERT and CNN
Arun Pandiyan Indiran, Humaira Fatima, S. Chattopadhyay, et al.
Computational Biology and Chemistry (2024) Vol. 111, pp. 108116-108116
Closed Access | Times Cited: 2
Identification of Novel Umami Peptides from Yeast Protein through Enzymatic, Sensory, and In Silico Approaches
Yuxiang Gu, Yajie Niu, Jingcheng Zhang, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 36, pp. 20014-20027
Closed Access | Times Cited: 2
High-throughput discovery of umami peptides from pork bone and elucidation of their molecular mechanism for umami taste perception
Yuxiang Gu, Yajie Niu, Jingcheng Zhang, et al.
Food & Function (2024) Vol. 15, Iss. 19, pp. 9766-9778
Closed Access | Times Cited: 2
Screening and characterization of umami peptides from enzymatic and fermented products of wheat gluten using machine learning
Haowen Chen, Chunxia Zhou, Guili Jiang, et al.
LWT (2024) Vol. 208, pp. 116700-116700
Open Access | Times Cited: 2
Unlocking the Potential of the Umami Taste-Presenting Compounds: A Review of the Health Benefits, Metabolic Mechanisms and Intelligent Detection Strategies
Rongrong Xia, Yitong Qiao, Heran Xu, et al.
Food Reviews International (2024), pp. 1-21
Closed Access | Times Cited: 2
Research on Bitter Peptides in the Field of Bioinformatics: A Comprehensive Review
Shanghua Liu, Tianyu Shi, Junwen Yu, et al.
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 18, pp. 9844-9844
Open Access | Times Cited: 2
Microbial succession and its effect on the formation of umami peptides during sufu fermentation
Jieqi Mao, Zhilei Zhou, Hongshun Yang
Frontiers in Microbiology (2023) Vol. 14
Open Access | Times Cited: 5
Rapid discovery of three umami crab peptides from Eriocheir sinensis by virtual hydrolysis and LC–MS/MS
Yiqiao Pei, Yujie Xu, Yi Li, et al.
Food Frontiers (2024) Vol. 5, Iss. 5, pp. 2333-2346
Open Access | Times Cited: 1
Investigating the interaction between umami peptides and umami receptor T1R1/T1R3-VFT: a computational approach
Hengli Meng, Zhiyong Cui, Yingqiu Li, et al.
Deleted Journal (2024)
Open Access | Times Cited: 1
Computational screening of umami tastants using deep learning
Prantar Dutta, Kishore Gajula, Nitu Verma, et al.
Molecular Diversity (2024)
Closed Access | Times Cited: 1
ESMR4FBP: A pLM-based regression prediction model for specific properties of food-derived peptides optimized multiple bionic metaheuristic algorithms
Ruihao Zhang, Yonghui Li, Qinbo Jiang, et al.
Food Chemistry (2024) Vol. 464, pp. 141840-141840
Closed Access | Times Cited: 1
Umami-gcForest: Construction of a predictive model for umami peptides based on deep forest
Shuaiqi Ji, Junrui Wu, Feiyu An, et al.
Food Chemistry (2024) Vol. 464, pp. 141826-141826
Closed Access | Times Cited: 1
Cyclization: A potential effective modification strategy for umami peptides
Zhiyong Cui, Yanyang Yu, Tianxing Zhou, et al.
Food Chemistry (2024) Vol. 469, pp. 142457-142457
Closed Access | Times Cited: 1
Identification of Dual-Target Inhibitors for Epidermal Growth Factor Receptor and AKT: Virtual Screening Based on Structure and Molecular Dynamics Study
Hanyu Yang, Zhiwei Zhang, Qian Liu, et al.
Molecules (2023) Vol. 28, Iss. 22, pp. 7607-7607
Open Access | Times Cited: 3
A β-Primeverosidase-like Enzyme in Soybean [Glycine max (L.) Merr] Hypocotyls: Specificity toward 1-Octen-3-yl and 3-Octanyl β-Primeverosides
Xiaoxiao Feng, Yiwen Zhu, Zhiyong Cui, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 14, pp. 8126-8139
Closed Access

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