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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:

Identification, taste characteristics and molecular docking study of novel umami peptides derived from the aqueous extract of the clam meretrix meretrix Linnaeus
Xuepeng Li, Xiaoxia Xie, Jinxiang Wang, et al.
Food Chemistry (2019) Vol. 312, pp. 126053-126053
Closed Access | Times Cited: 127

Showing 1-25 of 127 citing articles:

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
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 novel umami peptides from Boletus edulis and its mechanism via sensory analysis and molecular simulation approaches
Shiqing Song, Jinda Zhuang, Changzhong Ma, et al.
Food Chemistry (2022) Vol. 398, pp. 133835-133835
Closed Access | Times Cited: 71
Umami peptides screened based on peptidomics and virtual screening from Ruditapes philippinarum and Mactra veneriformis clams
Ting Zhang, Ying Hua, Changyu Zhou, et al.
Food Chemistry (2022) Vol. 394, pp. 133504-133504
Closed Access | Times Cited: 70
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
Taste properties and mechanism of umami peptides from fermented goose bones based on molecular docking and molecular dynamics simulation using umami receptor T1R1/T1R3
Xinrui Feng, Ran Wang, Jingnan Lu, et al.
Food Chemistry (2024) Vol. 443, pp. 138570-138570
Closed Access | Times Cited: 33
From Molecular Dynamics to Taste Sensory Perception: A Comprehensive Study on the Interaction of Umami Peptides with the T1R1/T1R3-VFT Receptor
Hengli Meng, Zhiyong Cui, Yanyang Yu, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 12, pp. 6533-6543
Closed Access | Times Cited: 23
Novel salty peptides derived from bovine bone: Identification, taste characteristic, and salt-enhancing mechanism
Haiyan Wang, Di Chen, Wenjing Lü, et al.
Food Chemistry (2024) Vol. 447, pp. 139035-139035
Closed Access | Times Cited: 16
In-depth discovery and taste presentation mechanism studies on umami peptides derived from fermented sea bass based on peptidomics and machine learning
Chunxin Wang, Yanyan Wu, Huan Xiang, et al.
Food Chemistry (2024) Vol. 448, pp. 138999-138999
Closed Access | Times Cited: 16
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
Isolation, characterization and molecular docking of novel umami and umami-enhancing peptides from Ruditapes philippinarum
Yue Zhang, Xinchang Gao, Daodong Pan, et al.
Food Chemistry (2020) Vol. 343, pp. 128522-128522
Closed Access | Times Cited: 95
Recent developments on production, purification and biological activity of marine peptides
Kandi Sridhar, Baskaran Stephen Inbaraj, Bing‐Huei Chen
Food Research International (2021) Vol. 147, pp. 110468-110468
Closed Access | Times Cited: 90
Novel umami peptides from tilapia lower jaw and molecular docking to the taste receptor T1R1/T1R3
Shiyan Ruan, Liping Sun, Xiaodong Sun, et al.
Food Chemistry (2021) Vol. 362, pp. 130249-130249
Closed Access | Times Cited: 76
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
A rapid selection strategy for umami peptide screening based on machine learning and molecular docking
Chen Li, Ying Hua, Daodong Pan, et al.
Food Chemistry (2022) Vol. 404, pp. 134562-134562
Closed Access | Times Cited: 61
Novel umami peptide from Hypsizygus marmoreus hydrolysate and molecular docking to the taste receptor T1R1/T1R3
Jincui Chang, Xue Li, Yi Liang, et al.
Food Chemistry (2022) Vol. 401, pp. 134163-134163
Closed Access | Times Cited: 60
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
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
Taste mechanism of umami peptides from Chinese traditional fermented fish (Chouguiyu) based on molecular docking using umami receptor T1R1/T1R3
Daqiao Yang, Chunsheng Li, Laihao Li, et al.
Food Chemistry (2022) Vol. 389, pp. 133019-133019
Closed Access | Times Cited: 59
Identification of novel saltiness-enhancing peptides from yeast extract and their mechanism of action for transmembrane channel-like 4 (TMC4) protein through experimental and integrated computational modeling
Dong-Yu Shen, Fei Pan, Zichen Yang, et al.
Food Chemistry (2022) Vol. 388, pp. 132993-132993
Closed Access | Times Cited: 55
Isolation and screening of umami peptides from preserved egg yolk by nano-HPLC-MS/MS and molecular docking
Binghong Gao, Xiaobo Hu, Hui Xue, et al.
Food Chemistry (2022) Vol. 377, pp. 131996-131996
Closed Access | Times Cited: 47
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