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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:

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 51-75 of 138 citing articles:

Identification, characterization and molecular docking study of umami peptides from Spanish mackerel head enzymatic hydrolysate and Maillard reaction products
Xuhua Tang, Shipeng Feng, Yanwei Liu, et al.
International Journal of Biological Macromolecules (2025), pp. 140876-140876
Closed Access
Cross-modal correspondence between visual information and taste: Deciphering the relationship between color and umami using hydrolysates of salmon head as a case study
Cui Shi, Lai Wei, Xuan Yuan, et al.
Food Chemistry (2025) Vol. 478, pp. 143673-143673
Closed Access
Nucleotides and free amino acids in sea urchin Paracentrotus lividus gonads: Contributions for freshness and overall taste
Carolina Camacho, Tatiana Correia, Bárbara Teixeira, et al.
Food Chemistry (2022) Vol. 404, pp. 134505-134505
Closed Access | Times Cited: 22
The structural characterization and color stabilization of the pigment protein-phycoerythrin glycosylated with oligochitosan
Yidan Zhang, Liqun Zhang, Jiangnan Hu, et al.
Food Hydrocolloids (2022) Vol. 136, pp. 108241-108241
Closed Access | Times Cited: 22
Exploring the Extraction Methods of Phenolic Compounds in Daylily (Hemerocallis citrina Baroni) and Its Antioxidant Activity
Zhilin Hao, Liang Li, He Liu, et al.
Molecules (2022) Vol. 27, Iss. 9, pp. 2964-2964
Open Access | Times Cited: 21
High freezing rate improves flavor fidelity effect of hand grab mutton after short-term frozen storage
Yongzhao Bi, Yu-Long Luo, Ruiming Luo, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 19
Effects of temperature fluctuations on non-volatile taste compounds in tilapia fillets (Oreochromis niloticus)
Mingyu Yin, Yinci Xi, Yuyao Shi, et al.
Food Chemistry (2022) Vol. 408, pp. 135227-135227
Closed Access | Times Cited: 19
Kokumi-Enhancing Mechanism of N-l-lactoyl-l-Met Elucidated by Sensory Experiments and Molecular Simulations
Jing Wu, Zhan Ling, Yunzi Feng, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 40, pp. 14697-14705
Closed Access | Times Cited: 12
Bimetallic bionic taste sensor for perception of the synergistic effect of umami substances
Yanyang Yu, Shui Jiang, Zhiyong Cui, et al.
Biosensors and Bioelectronics (2023) Vol. 234, pp. 115357-115357
Closed Access | Times Cited: 11
Effect of transglutaminase on taste characteristics of pea protein hydrolysates through altering the composition of amino acids and peptides
Guowan Su, Yuxi Xie, Ruili Liu, et al.
Food Bioscience (2023) Vol. 56, pp. 103261-103261
Closed Access | Times Cited: 11
The application of ice glazing containing D-sodium erythorbate combined with vacuum packaging to maintain the physicochemical quality and sweet/umami non-volatile flavor compounds of frozen stored large yellow croaker (Pseudosciaena crocea)
Yuanming Chu, Zhaoyang Ding, Jing Xie
Food Research International (2023) Vol. 175, pp. 113657-113657
Closed Access | Times Cited: 11
Characterization and sweetness-enhancing effect of peptides from yeast extract based on sensory evaluation and molecular docking approaches
Li Liang, Zhilin Hao, Jingcheng Zhang, et al.
Food Research International (2023) Vol. 178, pp. 113908-113908
Closed Access | Times Cited: 11
Using temporal dominance of sensations (TDS), multiple-sip TDS, chemical composition evaluation, and microstructural analysis to assess the impact of repeated reheating cycles on chicken soup
Mingcheng Zhang, Ming Li, Jiali Li, et al.
Food Chemistry (2024) Vol. 444, pp. 138503-138503
Closed Access | Times Cited: 4
Effects of Lactobacillus plantarum cofermentation on the flavor and taste characteristics of mango vinegar
Qinjiabao Hu, Yan Qi, Caihua Liu, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 5, pp. 3744-3756
Closed Access | Times Cited: 4
Low molecular weight peptides in tauco, a fermented soy product, associated to umami taste through peptidomics‐sensomics approach
Vika Tresnadiana Herlina, Hanifah Nuryani Lioe, Harsi Dewantari Kusumaningrum, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 5, pp. 3151-3166
Closed Access | Times Cited: 4
Insights into the dynamic evolution of quality and sensory attributes in red aril wine during fermentation
Wenyue Yu, Yuanlong Wei, Feiwu Long, et al.
LWT (2024) Vol. 203, pp. 116382-116382
Open Access | Times Cited: 4
Mechanism of key volatiles in osmanthus scented green tea on the improvement of its aroma and taste quality
Guojian Deng, Lunfang Huang, Wenya Wang, et al.
Food Chemistry (2024) Vol. 460, pp. 140560-140560
Closed Access | Times Cited: 4
A comprehensive review of plant-derived salt substitutes: Classification, mechanism, and application
Yongzhao Bi, Liang Li, Kaina Qiao, et al.
Food Research International (2024) Vol. 194, pp. 114880-114880
Closed Access | Times Cited: 4
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.
Food Chemistry (2024), pp. 141695-141695
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
Reviewing the Mechanisms of the Interaction of Characteristic Aroma Compounds of Longjing Tea with S-curve, Molecular Docking, and Molecular Dynamics Simulation: With a Focus on (+)-(1R,2S)-Methyl Epijasmonate and β-Ionone as Examples
Jiancai Zhu, Xiaojie Liu, ZhenChun Sun, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
Optimizing Enzymatic Processes for Enhanced Nutritional and Organoleptic Properties of Chicken Bones
Yuanyuan Zhang, Sihui Yu, Chang Liu, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1217-1217
Open Access
Peptidomics-based analysis and preparation of umami peptides from enzymatically digested chicken bone fluid
Di Jiang, Qi Gao, Qiqi Wang, et al.
LWT (2025), pp. 117739-117739
Open Access
IUP-BERT: Identification of Umami Peptides Based on BERT Features
Liangzhen Jiang, Jici Jiang, Xiao Wang, et al.
Foods (2022) Vol. 11, Iss. 22, pp. 3742-3742
Open Access | Times Cited: 18
Self-assembled zein hydrolysate glycosylation with dextran for encapsulation and delivery of curcumin
Wanying He, Peng Wang, Honglei Tian, et al.
Food Bioscience (2023) Vol. 51, pp. 102364-102364
Closed Access | Times Cited: 10

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