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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 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: 36

Showing 1-25 of 36 citing articles:

Immunomodulatory peptides from thick-shelled mussel (Mytilus coruscus): Isolation, identification, molecular docking and immunomodulatory effects on RAW264.7 cells
Zhen Wang, Yue Fang, Yu Zeng, et al.
Food Bioscience (2024) Vol. 59, pp. 103874-103874
Closed Access | Times Cited: 25
Systematical Investigation on Anti-Fatigue Function and Underlying Mechanism of High Fischer Ratio Oligopeptides from Antarctic Krill on Exercise-Induced Fatigue in Mice
Sha-Yi Mao, Shi-Kun Suo, Yumei Wang, et al.
Marine Drugs (2024) Vol. 22, Iss. 7, pp. 322-322
Open Access | Times Cited: 15
Production, characterisation, and biological properties of Tenebrio molitor-derived oligopeptides
Teresa Gonzalez‐de la Rosa, Sergio Montserrat‐de la Paz, Fernando Rivero‐Pino
Food Chemistry (2024) Vol. 450, pp. 139400-139400
Open Access | Times Cited: 7
Peptides derived from casein hydrolyzed by Lactobacillus: Screening and antioxidant properties in H2O2-induced HepG2 cells model
Ao Zhang, Lei Cui, Xubin Tu, et al.
Journal of Functional Foods (2024) Vol. 117, pp. 106221-106221
Open Access | Times Cited: 6
High-Accuracy Identification and Structure–Activity Analysis of Antioxidant Peptides via Deep Learning and Quantum Chemistry
Wanxing Li, Xuejing Liu, Yuanfa Liu, et al.
Journal of Chemical Information and Modeling (2025)
Closed Access
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: 5
Optimization of the Preparation Process and Ameliorative Efficacy in Osteoporotic Rats of Peptide–Calcium Chelates from Skipjack Tuna (Katsuwonus pelamis) Meat
Wan-Zhen Yan, Jiao Wang, Yumei Wang, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2778-2778
Open Access | Times Cited: 5
High Fischer ratio oligopeptides from Antarctic krill: Ameliorating function and mechanism to alcoholic liver injury through regulating AMPK/Nrf2/IκBα pathways
Xiaomeng Dong, Shi-Kun Suo, Yumei Wang, et al.
Journal of Functional Foods (2024) Vol. 122, pp. 106537-106537
Open Access | Times Cited: 5
Cyperus peptide SFRWQ inhibits oxidation and inflammation in RAW264.7 cell model
Chaoyue Ma, Xiaotong Wu
International Journal of Biological Macromolecules (2024) Vol. 267, pp. 131272-131272
Closed Access | Times Cited: 4
Bioactive peptides of marine organisms: Roles in the reduction and control of cardiovascular diseases
Jia Du, Miao Xiao, Naomi Sudo, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 8, pp. 5271-5284
Open Access | Times Cited: 4
Evaluation of the antioxidant activity and identification of potential antioxidant peptides in commercially available probiotic Cheddar cheese
Wanshuang Yang
LWT (2024) Vol. 205, pp. 116486-116486
Open Access | Times Cited: 4
New Forms of Neuroactive Phospholipids for DHA Enrichment in Brain
Romina Gomes, Inês Mendes, Maria Paula Duarte, et al.
Marine Drugs (2024) Vol. 22, Iss. 3, pp. 116-116
Open Access | Times Cited: 2
Effect of Post-Extraction Ultrasonication on Compositional Features and Antioxidant Activities of Enzymatic/Alkaline Extracts of Palmaria palmata
Sakhi Ghelichi, Ann‐Dorit Moltke Sørensen, Mona Hajfathalian, et al.
Marine Drugs (2024) Vol. 22, Iss. 4, pp. 179-179
Open Access | Times Cited: 2
The Blue Treasure: Comprehensive Biorefinery of Blue Crab (Callinectes sapidus)
Elena Tamburini
Foods (2024) Vol. 13, Iss. 13, pp. 2018-2018
Open Access | Times Cited: 2
Analysis of structural composition and antioxidant activity of traditional fermented sour meat peptides
Dezhen Meng, Lijun Zhao, Yaodi Zhu, et al.
Food Chemistry (2024) Vol. 460, pp. 140697-140697
Closed 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
Characterization and Evaluation of MFG-E8 Protein-Derived Peptides: From Isolation to Functional Assessment in Skeletal Muscle Lipid Metabolism
He Li, Kaifang Guan, Yangming Gao, et al.
Food Bioscience (2024) Vol. 60, pp. 104395-104395
Closed Access | Times Cited: 1
Recent progress and prospects in production and identification of umami peptides from marine proteins
Di Hu, Zhenxiao Zheng, Botao Liang, et al.
Food Innovation and Advances (2024) Vol. 3, Iss. 3, pp. 256-267
Open Access | Times Cited: 1
Current Food Processing Methods for Obtaining Umami Peptides from Protein-Rich Foods: A Review
Jingxian An, Filicia Wicaksana, Meng Wai Woo, et al.
Trends in Food Science & Technology (2024) Vol. 153, pp. 104704-104704
Closed Access | Times Cited: 1
Structure-activity relationships and activity enhancement techniques of marine bioactive peptides (MBPs)
Caidie Tang, Jun‐Hu Cheng, Da‐Wen Sun
Critical Reviews in Food Science and Nutrition (2024), pp. 1-23
Open Access | Times Cited: 1
Novel umami-enhancing peptides of beef M. Semimembranosus hydrolysates and interactions with the T1R1/T1R3 taste receptor
Dongheon Lee, Hye-Jin Kim, Cheorun Jo
Food Chemistry (2024) Vol. 463, pp. 141368-141368
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
A review: Interactions between protein from blue foods and functional components in delivery systems: Function exertion and transmembrane transport by in vitro digestion/cells model
Gaoshang Li, Xuemei Yu, Junqi Zhan, et al.
International Journal of Biological Macromolecules (2024) Vol. 276, pp. 133839-133839
Closed Access
Structural and sensory characteristics of ultrasonic assisted wet‐heating Maillard reaction products of Giant salamander protein hydrolysates
Fan‐yu He, Xing‐Tong Zhu, Hui Liu, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 15, pp. 9462-9471
Closed Access
Antioxidant Properties of a Peptide-Enriched Fraction Derived from Salmon (Salmo salar) Bone Collagen
Claudia Spoliti, Patrizia Bottoni, F. Vincenzoni, et al.
ACS Food Science & Technology (2024)
Closed Access
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