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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:

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

Showing 1-25 of 138 citing articles:

Collagen and its derivatives: From structure and properties to their applications in food industry
Cheng Tang, Kai Zhou, Yichen Zhu, et al.
Food Hydrocolloids (2022) Vol. 131, pp. 107748-107748
Closed Access | Times Cited: 151
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
Recent Progress in the Study of Taste Characteristics and the Nutrition and Health Properties of Organic Acids in Foods
Yige Shi, Dandan Pu, Xuewei Zhou, et al.
Foods (2022) Vol. 11, Iss. 21, pp. 3408-3408
Open Access | Times Cited: 100
Effect of different drying methods on free amino acid and flavor nucleotides of scallop (patinopecten yessoensis) adductor muscle
Mingyu Yin, Ryosuke Matsuoka, Takuya Yanagisawa, et al.
Food Chemistry (2022) Vol. 396, pp. 133620-133620
Closed Access | Times Cited: 94
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
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
Unraveling the characteristic chestnut aroma compounds in MeiTanCuiYa green tea and their interaction mechanisms with broad-spectrum olfactory receptors using molecular docking
Jiancai Zhu, Xiaojie Liu, Yechun Lin, et al.
LWT (2024) Vol. 194, pp. 115785-115785
Open Access | Times Cited: 16
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
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
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
The enhancement and mechanism of the perception of saltiness by umami peptide from Ruditapes philippinarum and ham
Xiangning Xie, Yali Dang, Daodong Pan, et al.
Food Chemistry (2022) Vol. 405, pp. 134886-134886
Closed Access | Times Cited: 57
Identification and Inhibition of the Key Off-Odorants in Duck Broth by Means of the Sensomics Approach and Binary Odor Mixture
Dandan Pu, Yimeng Shan, Lili Zhang, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 41, pp. 13367-13378
Closed Access | Times Cited: 50
Characterization of stewed beef by sensory evaluation and multiple intelligent sensory technologies combined with chemometrics methods
Shui Jiang, Yiwen Zhu, Jinyue Peng, et al.
Food Chemistry (2022) Vol. 408, pp. 135193-135193
Closed Access | Times Cited: 40
Identification of differential volatile and non-volatile compounds in coffee leaves prepared from different tea processing steps using HS-SPME/GC–MS and HPLC-Orbitrap-MS/MS and investigation of the binding mechanism of key phytochemicals with olfactory and taste receptors using molecular docking
Suhuan Mei, Jian Ding, Xiumin Chen
Food Research International (2023) Vol. 168, pp. 112760-112760
Closed Access | Times Cited: 37
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
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
The Impact of Food Additives on the Abundance and Composition of Gut Microbiota
Xuewei Zhou, Kaina Qiao, Huimin Wu, et al.
Molecules (2023) Vol. 28, Iss. 2, pp. 631-631
Open Access | Times Cited: 33
Revealing the Secret of Umami Taste of Peptides Derived from Fermented Broad Bean Paste
Jianhua Zhao, Shiqi Liao, Jinlin Han, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 11, pp. 4706-4716
Closed Access | Times Cited: 33
Combining molecular docking and molecular dynamics simulation to discover four novel umami peptides from tuna skeletal myosin with sensory evaluation validation
Shuai Zhao, Shuang Ma, Yuanyue Zhang, et al.
Food Chemistry (2023) Vol. 433, pp. 137331-137331
Closed Access | Times Cited: 31
Changes in stability and volatile flavor compounds of self-emulsifying chicken soup formed during the stewing process
Haining Guan, Chang Yang, Yanli Tian, et al.
LWT (2023) Vol. 175, pp. 114520-114520
Open Access | Times Cited: 25
Three novel umami peptides derived from the alcohol extract of the Pacific oyster ( Crassostrea gigas): identification, characterizations and interactions with T1R1/T1R3 taste receptors
Baifeng Fu, Di Wu, Shuzhen Cheng, et al.
Deleted Journal (2023) Vol. 13, Iss. 1, pp. 146-153
Open Access | Times Cited: 23
Characterization of volatile compounds and identification of key aroma compounds in different aroma types of Rougui Wuyi rock tea
Yilin Liang, Zhi‐Hui Wang, Lingzhi Zhang, et al.
Food Chemistry (2024) Vol. 455, pp. 139931-139931
Closed Access | Times Cited: 14
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
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