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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:

In-silico investigation of umami peptides with receptor T1R1/T1R3 for the discovering potential targets: A combined modeling approach
Wenli Wang, Zhiyong Cui, Menghua Ning, et al.
Biomaterials (2021) Vol. 281, pp. 121338-121338
Open Access | Times Cited: 78

Showing 1-25 of 78 citing articles:

Characteristics of umami peptides identified from porcine bone soup and molecular docking to the taste receptor T1R1/T1R3
Li Liang, Chenchen Zhou, Jingcheng Zhang, et al.
Food Chemistry (2022) Vol. 387, pp. 132870-132870
Closed Access | Times Cited: 120
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 Novel Umami Peptides in Chicken Breast Soup through a Sensory-Guided Approach and Molecular Docking to the T1R1/T1R3 Taste Receptor
Lili Zhang, Dandan Pu, Jingcheng Zhang, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 20, pp. 7803-7811
Closed Access | Times Cited: 73
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
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
A systematic review on marine umami peptides: Biological sources, preparation methods, structure-umami relationship, mechanism of action and biological activities
Yumei Wang, Zhe Zhang, Sheng Yan, et al.
Food Bioscience (2024) Vol. 57, pp. 103637-103637
Closed Access | Times Cited: 44
Flavor Characteristics of Umami Peptides from Wuding Chicken Revealed by Molecular Dynamics Simulation
Rong Jia, Yuan Yang, Guozhou Liao, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 7, pp. 3673-3682
Closed Access | Times Cited: 20
Noteworthy Consensus Effects of D/E Residues in Umami Peptides Used for Designing the Novel Umami Peptides
Zhiyong Cui, Hengli Meng, Tianxing Zhou, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 5, pp. 2789-2800
Closed Access | Times Cited: 17
Study on the saltiness-enhancing mechanism of chicken-derived umami peptides by sensory evaluation and molecular docking to transmembrane channel-like protein 4 (TMC4)
Jingcheng Zhang, Wei He, Li Liang, et al.
Food Research International (2024) Vol. 182, pp. 114139-114139
Closed Access | Times Cited: 16
Decoding of the Saltiness Enhancement Taste Peptides from the Yeast Extract and Molecular Docking to the Taste Receptor T1R1/T1R3
Yimeng Shan, Dandan Pu, Jingcheng Zhang, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 47, pp. 14898-14906
Closed Access | Times Cited: 60
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
Conserved Sites and Recognition Mechanisms of T1R1 and T2R14 Receptors Revealed by Ensemble Docking and Molecular Descriptors and Fingerprints Combined with Machine Learning
Zhiyong Cui, Ninglong Zhang, Tianxing Zhou, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 14, pp. 5630-5645
Closed Access | Times Cited: 37
Effects of continuous enzymolysis on the umami characteristics of Lentinula edodes and the flavor formation mechanism of umami peptides
Daoyou Chen, Wanchao Chen, Wen Li, et al.
Food Chemistry (2023) Vol. 420, pp. 136090-136090
Closed Access | Times Cited: 37
Taste characteristics and umami mechanism of novel umami peptides from hen egg proteins
Wenzhu Zhao, Qian Zhang, Lijun Su, et al.
LWT (2023) Vol. 181, pp. 114778-114778
Open Access | Times Cited: 31
A screening strategy for identifying umami peptides with multiple bioactivities from Stropharia rugosoannulata using in silico approaches and SPR sensing
Jialin Li, Xiaofeng Liu, Wen Li, et al.
Food Chemistry (2023) Vol. 431, pp. 137057-137057
Closed Access | Times Cited: 25
FAPD: An Astringency Threshold and Astringency Type Prediction Database for Flavonoid Compounds Based on Machine Learning
Tianyang Guo, Fei Pan, Zhiyong Cui, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 9, pp. 4172-4183
Closed Access | Times Cited: 24
Unraveling the flavor profiles of chicken meat: Classes, biosynthesis, influencing factors in flavor development, and sensory evaluation
Chunhui Xu, Zhaozheng Yin
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 4
Closed Access | Times Cited: 14
Recent advances and applications of deep learning, electroencephalography, and modern analysis techniques in screening, evaluation, and mechanistic analysis of taste peptides
Lijun Su, Huizhuo Ji, Jianlei Kong, et al.
Trends in Food Science & Technology (2024) Vol. 150, pp. 104607-104607
Closed Access | Times Cited: 12
Three novel umami peptides from watermelon soybean paste and the revelation of the umami mechanism through molecular docking with T1R1/T1R3
Yuexin Yao, Yanling Shi, Juanjuan Yi, et al.
Food Bioscience (2024) Vol. 59, pp. 104155-104155
Closed Access | Times Cited: 11
Characterization and functional properties of umami peptides from douchi: Taste mechanism and antioxidant activity
Shiyu Zhang, Feng Chen, Jianfei Li, et al.
Food Bioscience (2024) Vol. 60, pp. 104303-104303
Closed Access | Times Cited: 8
Exploration of the flavor mechanism of novel umami peptides from lager beer: HPLC-Q-TOF-MS combined with flavor perception, molecular docking and molecular dynamics simulation
He Huang, Yiyuan Chen, Jiaxin Hong, et al.
Journal of Food Composition and Analysis (2025) Vol. 141, pp. 107338-107338
Closed Access | Times Cited: 1
Umami Peptide Synergy Unveiled: A Comprehensive Study from Molecular Simulation to Practical Validation of Sensing Strategy
Yanyang Yu, Zhiyong Cui, Tianxing Zhou, et al.
Biosensors and Bioelectronics (2025) Vol. 278, pp. 117331-117331
Closed Access | Times Cited: 1
Identification of novel umami peptides from yeast extract and the mechanism against T1R1/T1R3
Hao Wang, Wenjun Wang, Shuyu Zhang, et al.
Food Chemistry (2023) Vol. 429, pp. 136807-136807
Closed Access | Times Cited: 18
Excavation, identification and structure-activity relationship of heat-stable umami peptides in the processing of Wuding chicken
Rong Jia, Yuan Yang, Guozhou Liao, et al.
Food Chemistry (2023) Vol. 430, pp. 137051-137051
Closed 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
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