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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:

Quantitative analyses of the umami characteristics of disodium succinate in aqueous solution
Jie Ma, Yan Ping Chen, Yiwen Zhu, et al.
Food Chemistry (2020) Vol. 316, pp. 126336-126336
Closed Access | Times Cited: 29

Showing 1-25 of 29 citing articles:

Energy substrate metabolism and mitochondrial oxidative stress in cardiac ischemia/reperfusion injury
Maija Dambrova, Coert J. Zuurbier, Vilmantė Borutaitė, et al.
Free Radical Biology and Medicine (2021) Vol. 165, pp. 24-37
Open Access | Times Cited: 123
A Trifunctional Electrolyte Enables Aqueous Zinc Ion Batteries with Long Cycling Performance
Yu Ding, Yin Li, Tan Du, et al.
Advanced Functional Materials (2024) Vol. 34, Iss. 30
Closed Access | Times Cited: 49
Effects of umami substances as taste enhancers on salt reduction in meat products: A review
Fang Ma, Yang Li, Yuanlv Zhang, et al.
Food Research International (2024) Vol. 185, pp. 114248-114248
Closed Access | Times Cited: 18
Exploring the relationships between perceived umami intensity, umami components and electronic tongue responses in food matrices
Yiwen Zhu, Xirui Zhou, Yan Ping Chen, et al.
Food Chemistry (2021) Vol. 368, pp. 130849-130849
Closed Access | Times Cited: 57
The enhancement of the perception of saltiness by umami sensation elicited by flavor enhancers in salt solutions
Xiaoxia Sun, Kui Zhong, Di Zhang, et al.
Food Research International (2022) Vol. 157, pp. 111287-111287
Closed Access | Times Cited: 52
Extra-Oral Taste Receptors—Function, Disease, and Perspectives
Maik Behrens, Tatjana Lang
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 38
Development of sensitive and stable electrochemical impedimetric biosensor based on T1R1 receptor and its application to detection of umami substances
Yijian Wang, Liqin Kong, Guoqiang Shu, et al.
Food Chemistry (2023) Vol. 423, pp. 136233-136233
Closed Access | Times Cited: 34
Fermentation-promoting effect of three salt-tolerant Staphylococcus and their co-fermentation flavor characteristics with Zygosaccharomyces rouxii in soy sauce brewing
Wei Zhang, Zhangchi Xiao, Zimeng Gu, et al.
Food Chemistry (2023) Vol. 432, pp. 137245-137245
Closed Access | Times Cited: 27
Current progress in umami peptides from blue foods: Preparation, screening, evaluation, synergistic effects, and taste mechanism
Hao Li, Yan Fan, Qiaoji Tian, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104567-104567
Closed Access | Times Cited: 13
Non-volatile taste active compounds and umami evaluation of Agrocybe aegerita hydrolysates derived using different enzymes
Fan Yang, Anzhen Fu, Hongyan Meng, et al.
Food Bioscience (2024) Vol. 58, pp. 103772-103772
Closed Access | Times Cited: 9
Novel insight into the role of processing stages in nutritional components changes and characteristic flavors formation of noble scallop Chlamys nobilis adductors
Zhongqin Chen, Yahui Zhu, Wenhong Cao, et al.
Food Chemistry (2022) Vol. 378, pp. 132049-132049
Closed Access | Times Cited: 34
Bringing plant-based Cli-meat closer to original meat experience: insights in flavor
Evangelia Zioga, Marie Tøstesen, Sanne Kjærulf Madsen, et al.
Future Foods (2022) Vol. 5, pp. 100138-100138
Open Access | Times Cited: 29
Fractionation, identification and umami characteristics of flavor peptides in natural brewed soy sauce
Yaojun Ju, Liting Sun, Xiangdi Zhang, et al.
Food Chemistry (2023) Vol. 425, pp. 136501-136501
Closed Access | Times Cited: 19
Quantification- and structural-taste intensity of umami peptides from Agrocybe aegerita through quantitative structure-activity relationship
Fan Yang, Hongyan Meng, Anzhen Fu, et al.
Food Chemistry (2024) Vol. 455, pp. 139919-139919
Closed Access | Times Cited: 7
Taste and stability characteristics of two key umami peptides from pufferfish (Takifugu obscurus)
Ninglong Zhang, Liu Hai, Xirui Zhou, et al.
Food Chemistry (2021) Vol. 371, pp. 131124-131124
Closed Access | Times Cited: 33
Investigating the Influence of Different Umami Tastants on Brain Perception via Scalp Electroencephalogram
Ben Wu, Imre Blank, Yin Zhang, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 36, pp. 11344-11352
Closed Access | Times Cited: 27
Involvement of GPR91 in the perception of the umami-like shellfish taste of succinate
Seiji Kitajima, Yutaka MARUYAMA, Y. Ishiwatari, et al.
Food Chemistry (2025), pp. 143549-143549
Open Access
Umami synergy as the scientific principle behind taste-pairing champagne and oysters
Charlotte Vinther Schmidt, Karsten Olsen, Ole G. Mouritsen
Scientific Reports (2020) Vol. 10, Iss. 1
Open Access | Times Cited: 29
Activating transcription factor 5 (ATF5) controls intestinal tuft and goblet cell expansion upon succinate-induced type 2 immune responses in mice
Haruo Nakano, Ayano Hata, Usato Ishimura, et al.
Cell and Tissue Research (2023) Vol. 393, Iss. 2, pp. 343-355
Closed Access | Times Cited: 9
Sustainable hybrid snack product: impact of dual fortification with Gracillaria seaweed and pressure‐cooked milkfish broth by‐products on nutritive, physical, texture, and sensory properties
Endang Mindarwati, Bakti Berlyanto Sedayu, Th. Dwi Suryaningrum, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 9, pp. 6111-6129
Closed Access | Times Cited: 3
Change Regularity of Taste and the Performance of Endogenous Proteases in Shrimp (Penaens vannamei) Head during Autolysis
Shujian Wu, Mouming Zhao, Shi-Jue Gao, et al.
Foods (2021) Vol. 10, Iss. 5, pp. 1020-1020
Open Access | Times Cited: 23
A potential flavor seasoning from aquaculture by-products: An example of Takifugu obscurus
Ninglong Zhang, Yunfeng Yang, Wenli Wang, et al.
LWT (2021) Vol. 151, pp. 112160-112160
Closed Access | Times Cited: 17
Characterization of Taste Compounds and Sensory Evaluation of Soup Cooked with Sheep Tail Fat and Prickly Ash
Yan Huang, Dandan Pu, Zhilin Hao, et al.
Foods (2022) Vol. 11, Iss. 7, pp. 896-896
Open Access | Times Cited: 11
Single Cell RNA Sequencing of Human Eosinophils in Allergic Inflammation in the Esophagus
Netali Ben-Baruch Morgenstern, Mark Rochman, Michael Kotliar, et al.
Journal of Allergy and Clinical Immunology (2024)
Closed Access | Times Cited: 2
Enhancing the quality and flavor of pomelo wine through sequential fermentation with Schizosaccharomyces pombe and Saccharomyces cerevisiae: A non-targeted metabolomic analysis
Anning Li, Xiong Li, Zhangjun Huang, et al.
Food Bioscience (2024), pp. 105585-105585
Closed Access | Times Cited: 1
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