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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:

Sweet and Umami Taste: Natural Products, Their Chemosensory Targets, and Beyond
Maik Behrens, Wolfgang Meyerhof, Caroline Hellfritsch, et al.
Angewandte Chemie International Edition (2011) Vol. 50, Iss. 10, pp. 2220-2242
Closed Access | Times Cited: 176

Showing 1-25 of 176 citing articles:

Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations – A review
Cindy J. Zhao, Andreas Schieber, Michael G. Gänzle
Food Research International (2016) Vol. 89, pp. 39-47
Closed Access | Times Cited: 553
Nature’s Chemical Signatures in Human Olfaction: A Foodborne Perspective for Future Biotechnology
Andreas Dunkel, Martin Steinhaus, Matthias Kotthoff, et al.
Angewandte Chemie International Edition (2014) Vol. 53, Iss. 28, pp. 7124-7143
Closed Access | Times Cited: 479
Optochemical Genetics
Timm Fehrentz, Matthias Schönberger, Dirk Trauner
Angewandte Chemie International Edition (2011) Vol. 50, Iss. 51, pp. 12156-12182
Closed Access | Times Cited: 356
The Relevance of Higher Plants in Lead Compound Discovery Programs
A. Douglas Kinghorn, Pan Li, Joshua N. Fletcher, et al.
Journal of Natural Products (2011) Vol. 74, Iss. 6, pp. 1539-1555
Open Access | Times Cited: 259
Novel Umami Ingredients: Umami Peptides and Their Taste
Yin Zhang, Chandrasekar Venkitasamy, Zhongli Pan, et al.
Journal of Food Science (2016) Vol. 82, Iss. 1, pp. 16-23
Open Access | Times Cited: 217
Identification and virtual screening of novel umami peptides from chicken soup by molecular docking
Jingcheng Zhang, Jincheng Zhang, Li Liang, et al.
Food Chemistry (2022) Vol. 404, pp. 134414-134414
Closed Access | Times Cited: 77
Identification of umami peptides based on virtual screening and molecular docking from Atlantic cod (Gadus morhua)
Yuanyuan Wang, Junjia Luan, Xuhua Tang, et al.
Food & Function (2023) Vol. 14, Iss. 3, pp. 1510-1519
Closed Access | Times Cited: 54
G Protein-Coupled Receptors in Human Fat Taste Perception
María Mercedes Galindo, Nadine Voigt, Julia Stein, et al.
Chemical Senses (2011) Vol. 37, Iss. 2, pp. 123-139
Open Access | Times Cited: 207
Human Psychometric and Taste Receptor Responses to Steviol Glycosides
Caroline Hellfritsch, Anne Brockhoff, Frauke Stähler, et al.
Journal of Agricultural and Food Chemistry (2012) Vol. 60, Iss. 27, pp. 6782-6793
Closed Access | Times Cited: 203
Role of gut nutrient sensing in stimulating appetite and conditioning food preferences
Anthony Sclafani, Karen Ackroff
AJP Regulatory Integrative and Comparative Physiology (2012) Vol. 302, Iss. 10, pp. R1119-R1133
Open Access | Times Cited: 184
Sequence, taste and umami-enhancing effect of the peptides separated from soy sauce
Mingzhu Zhuang, Lianzhu Lin, Mouming Zhao, et al.
Food Chemistry (2016) Vol. 206, pp. 174-181
Closed Access | Times Cited: 155
Discovery of Salt Taste Enhancing Arginyl Dipeptides in Protein Digests and Fermented Fish Sauces by Means of a Sensomics Approach
Alexander Schindler, Andreas Dunkel, Frauke Stähler, et al.
Journal of Agricultural and Food Chemistry (2011) Vol. 59, Iss. 23, pp. 12578-12588
Closed Access | Times Cited: 129
iUmami-SCM: A Novel Sequence-Based Predictor for Prediction and Analysis of Umami Peptides Using a Scoring Card Method with Propensity Scores of Dipeptides
Phasit Charoenkwan, Janchai Yana, Chanin Nantasenamat, et al.
Journal of Chemical Information and Modeling (2020) Vol. 60, Iss. 12, pp. 6666-6678
Closed Access | Times Cited: 118
Invited review: Sugar reduction in dairy products
H. R. McCain, S. Kaliappan, M.A. Drake
Journal of Dairy Science (2018) Vol. 101, Iss. 10, pp. 8619-8640
Open Access | Times Cited: 116
Taste responses in mice lacking taste receptor subunit T1R1
Yoko Kusuhara, Ryusuke Yoshida, Tadahiro Ohkuri, et al.
The Journal of Physiology (2013) Vol. 591, Iss. 7, pp. 1967-1985
Open Access | Times Cited: 111
Amino Acids and Peptides Activate at Least Five Members of the Human Bitter Taste Receptor Family
Susann Kohl, Maik Behrens, Andreas Dunkel, et al.
Journal of Agricultural and Food Chemistry (2012) Vol. 61, Iss. 1, pp. 53-60
Closed Access | Times Cited: 110
Seven novel umami peptides from Takifugu rubripes and their taste characteristics
Ziyuan Liu, Yiwen Zhu, Wenli Wang, et al.
Food Chemistry (2020) Vol. 330, pp. 127204-127204
Closed Access | Times Cited: 110
Seaweeds as Novel Foods and Source of Culinary Flavors
Valentina Figueroa, M. Farfán, José Miguel Aguilera
Food Reviews International (2021) Vol. 39, Iss. 1, pp. 1-26
Closed Access | Times Cited: 70
UMPred-FRL: A New Approach for Accurate Prediction of Umami Peptides Using Feature Representation Learning
Phasit Charoenkwan, Chanin Nantasenamat, Md Mehedi Hasan, et al.
International Journal of Molecular Sciences (2021) Vol. 22, Iss. 23, pp. 13124-13124
Open Access | Times Cited: 66
Taste characteristics and umami mechanism of novel umami peptides and umami-enhancing peptides isolated from the hydrolysates of Sanhuang Chicken
Mengdi Chen, Xinchang Gao, Daodong Pan, et al.
European Food Research and Technology (2021) Vol. 247, Iss. 7, pp. 1633-1644
Closed Access | Times Cited: 61
COVID 19-Induced Smell and Taste Impairments: Putative Impact on Physiology
Nicolas Meunier, Loı̈c Briand, Agnès Jacquin-Piques, et al.
Frontiers in Physiology (2021) Vol. 11
Open Access | Times Cited: 60
Research progress in the screening and evaluation of umami peptides
Lulu Qi, Xinchang Gao, Daodong Pan, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 2, pp. 1462-1490
Closed Access | Times Cited: 59
Self-healable and anti-freezing ion conducting hydrogel-based artificial bioelectronic tongue sensing toward astringent and bitter tastes
Amir Khan, Shahzad Ahmed, Bo-Yao Sun, et al.
Biosensors and Bioelectronics (2021) Vol. 198, pp. 113811-113811
Closed Access | Times Cited: 57
Identification, flavor characteristics and molecular docking of umami taste peptides of Xuanwei ham
Hongwei Cui, Hongyuan Li, Yue Wu, et al.
Food Research International (2023) Vol. 173, pp. 113211-113211
Closed Access | Times Cited: 34
Isolation and identification of novel umami-enhancing peptides from fermented soybean meal hydrolysate by consecutive chromatography and UPLC–ESI–QTOF–MS/MS
Chenchen Cao, Hui Jun Kang, Yihan Mu, et al.
Food Bioscience (2024) Vol. 58, pp. 103661-103661
Closed Access | Times Cited: 12
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