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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:

Virtual screening and characteristics of novel umami peptides from porcine type I collagen
Yuxiang Gu, Jingcheng Zhang, Yajie Niu, et al.
Food Chemistry (2023) Vol. 434, pp. 137386-137386
Closed Access | Times Cited: 45

Showing 26-50 of 45 citing articles:

Identification, Characterization, and Receptor Binding Mechanism of New Umami Peptides from Traditional Fermented Soybean Paste (Dajiang)
Kaixin Cao, Feiyu An, Junrui Wu, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 48, pp. 18953-18962
Closed Access | Times Cited: 6
Taste Characterization and Molecular Docking Study of Novel Umami Flavor Peptides in Yanjin Black Bone Chicken Meat
Chao‐Hui Yang, Xuehai Ge, Changrong Ge, et al.
(2024)
Closed Access | Times Cited: 1
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
Enzymatic Preparation, Identification by Transmembrane Channel-like 4 (TMC4) Protein, and Bioinformatics Analysis of New Salty Peptides from Soybean Protein Isolate
Ziying Zhao, Mingzhe Yang, Zhijiang Li, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2798-2798
Open Access | Times Cited: 1
Identification and Molecular Docking of ACE Inhibitory Peptides Derived from Sodium Substituted Cheddar Cheese
Rita Sandhu, Bimlesh Mann, Rajan Sharma, et al.
International Journal of Peptide Research and Therapeutics (2024) Vol. 30, Iss. 6
Closed Access | Times Cited: 1
Decoding of novel umami peptides from corn fermented powder and its mechanism via multisensory techniques, virtual screening, and molecular simulation approaches
Pimiao Huang, Xu Zhao, Q.-W. Fan, et al.
Food Chemistry (2024) Vol. 463, pp. 141449-141449
Closed Access | Times Cited: 1
Identification of novel salt-enhancing peptides in soy protein and molecular docking studies with transmembrane channel-like 4 (TMC4)
Jun Li, Peng Wang, Hongbo Yi, et al.
Food Bioscience (2024) Vol. 62, pp. 105225-105225
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
Taste Mechanism of Umami Molecules from Fermented Broad Bean Paste Based on In Silico Analysis and Peptidomics
Jianhua Zhao, Yuqing Xie, Yue Xiang, et al.
Journal of Agricultural and Food Chemistry (2024)
Closed Access
Identification and Screening of Novel Umami Peptides from Skipjack Tuna (Katsuwonus Pelamis) Hydrolysates Using Ead/Cid Based Micro-Uplc-Qtof-Ms and the Molecular Interaction with T1r1/T1r3 Taste Receptor
Cui Shi, Di Hu, Lai Wei, et al.
(2024)
Closed Access
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.
(2024)
Closed Access
Based on green synthesis, multisensory evaluations and molecular simulation approaches: Exploring the taste-enhancing characteristics and mechanisms of N-succinyl-L-leucine
Pimiao Huang, Zhirong Wang, Yifeng Ma, et al.
Food Research International (2024) Vol. 197, pp. 115160-115160
Closed Access
Rapid screening of novel umami peptides in high-umami scored air-dried chicken under low-salt processing based on molecular sensory techniques
Zhenzhen Yu, Mingzhen Liu, Ju Xu, et al.
Food Bioscience (2024), pp. 105479-105479
Closed Access
Identification and taste characteristics of novel umami peptides from Yanjin black bone chicken hydrolysates and their binding mechanism with umami receptor
Yuanyuan Ai, John Yun Niu, Yingrun Fan, et al.
Food & Function (2024)
Closed Access
A novel directed enzymolysis strategy for the preparation of umami peptides in Stropharia rugosoannulata and its mechanism of taste perception
Daoyou Chen, Maohua Rong, Shuting Tang, et al.
Food Chemistry (2024) Vol. 468, pp. 142385-142385
Closed Access
The Microbial Diversity and Flavor Metabolism Regulation of Xiangzao During Different Natural Fermentation Time Periods
Rongbin Zhang, Shuangping Liu, Tiantian Liu, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3931-3931
Open Access
In Silico Enzymolysis-Guided Mining of Aminopeptidases with Molecular Insights into Their Substrate Specificity Mechanism
Mingyue Zhang, Jing Pu, Yushan Cui, et al.
Journal of Agricultural and Food Chemistry (2024)
Closed Access
Identification and characterization of novel umami peptides from pea hydrolysate by virtual hydrolysis
Yashi Li, Yuting Sun, Minghe Ren, et al.
Food Bioscience (2024) Vol. 63, pp. 105620-105620
Closed Access
Food-derived umami peptides: bioactive ingredients for enhancing flavor
Yi Wu, Yuyao Shi, Zehui Qiu, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-17
Closed Access
Discovery of novel saltiness-enhancing peptides from yeast extract and evaluation of their bidirectional saltiness regulation effects
Xu Zhao, Pimiao Huang, Chun Cui, et al.
Food Research International (2024) Vol. 202, pp. 115622-115622
Closed Access
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