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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.

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Showing 1-25 of 49 citing articles:

Characteristics of saltiness-enhancing peptides derived from yeast proteins and elucidation of their mechanism of action by molecular docking
Yajie Niu, Yuxiang Gu, Jingcheng Zhang, et al.
Food Chemistry (2024) Vol. 449, pp. 139216-139216
Closed Access | Times Cited: 16
Novel kokumi peptides from yeast extract and their taste mechanism via an in silico study
Haofeng Lao, Jincui Chang, Haining Zhuang, et al.
Food & Function (2024) Vol. 15, Iss. 5, pp. 2459-2473
Closed Access | Times Cited: 15
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: 15
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: 13
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: 59
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: 50
Advances in flavor peptides with sodium-reducing ability: A review
Tingting Gao, Xincheng Huang, Xu Chen, et al.
Critical Reviews in Food Science and Nutrition (2023), pp. 1-17
Closed Access | Times Cited: 27
Saltiness enhancing peptides isolated from enzymolysis extract of Lentinula edodes and their taste enhancing action mechanisms
Daoyou Chen, Wanchao Chen, Di Wu, et al.
LWT (2023) Vol. 188, pp. 115430-115430
Open Access | Times Cited: 20
Identification and virtual screening of novel salty peptides from hydrolysate of tilapia by-product by batch molecular docking
Hongjun Ren, Jingxuan Zhou, Huixian Fu, et al.
Frontiers in Nutrition (2024) Vol. 10
Open Access | Times Cited: 11
Advancements in production, assessment, and food applications of salty and saltiness-enhancing peptides: A review
Yingying Hu, Iftikhar Hussain Badar, Yue Liu, et al.
Food Chemistry (2024) Vol. 453, pp. 139664-139664
Closed Access | Times Cited: 10
Identification of novel umami peptides from oyster hydrolysate and the mechanisms underlying their taste characteristics using machine learning
Baifeng Fu, Minbo Li, Zhihui Chang, et al.
Food Chemistry (2025) Vol. 473, pp. 142970-142970
Closed Access
The ENaC taste receptor’s perceived mechanism of mushroom salty peptides revealed by molecular interaction analysis
Wen Li, Wanchao Chen, Di Wu, et al.
npj Science of Food (2025) Vol. 9, Iss. 1
Open Access
Identification of novel saltiness/saltiness enhancing peptides in egg proteins: Molecular docking, action mechanism and in vitro activity validation
Yaxin Cao, Lei Yan, Di Liu, et al.
Food Chemistry X (2025), pp. 102261-102261
Open Access
In Slico Screening and In Vitro Identification of Hyperuricemia-Inhibiting Peptides from Trachurus japonicus
Zexuan Xu, Miaoyu Gan, Weiliang Guan, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 524-524
Open Access
TMC4 receptor binding properties and interaction mechanisms of salty mushroom peptides
Wen Li, Wanchao Chen, Di Wu, et al.
Food Chemistry (2025), pp. 143403-143403
Closed Access
Pancreatic lipase inhibitory effects of peptides derived from sesame proteins: In silico and in vitro analyses
Xinyi Wang, Xin Ai, Zehui Zhu, et al.
International Journal of Biological Macromolecules (2022) Vol. 222, pp. 1531-1537
Closed Access | Times Cited: 27
Prospects and challenges for the application of salty and saltiness-enhancing peptides in low-sodium meat products
Ruixia Chen, Xiaochen Liu, Junyi Xiang, et al.
Meat Science (2023) Vol. 204, pp. 109261-109261
Closed Access | Times Cited: 19
Identification novel salt-enhancing peptides from largemouth bass and exploration their action mechanism with transmembrane channel-like 4 (TMC4) by molecular simulation
Ying Bu, Chaonan Sun, Jiaqi Guo, et al.
Food Chemistry (2023) Vol. 435, pp. 137614-137614
Closed Access | Times Cited: 16
Preparation of Saltiness-Enhancing Enzymatic Hydrolyzed Pea Protein and Identification of the Functional Small Peptides of Salt Reduction
Xue Xia, Shiqing Song, Tong Zhou, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 21, pp. 8140-8149
Closed Access | Times Cited: 15
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: 15
Collagen Glycopeptides from Transglutaminase-Induced Glycosylation Exhibit a Significant Salt Taste-Enhancing Effect
Meihong Guo, Yu Fu, Liang Ma, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 22, pp. 8558-8568
Closed Access | Times Cited: 14
Current trends and perspectives on salty and salt taste–enhancing peptides: A focus on preparation, evaluation and perception mechanisms of salt taste
Xin Chen, Na Luo, Chaofan Guo, et al.
Food Research International (2024) Vol. 190, pp. 114593-114593
Closed Access | Times Cited: 5
Investigation of umami peptides and taste mechanisms in Agrocybe aegerita: based on sensory evaluation and molecular docking techniques
Fan Yang, Rui Cao, Anzhen Fu, et al.
Food & Function (2024) Vol. 15, Iss. 13, pp. 7081-7092
Closed Access | Times Cited: 4
Recent advances in taste transduction mechanism, analysis methods and strategies employed to improve the taste of taste peptides
Chunyong Song, Zhijun Wang, Hanqi Li, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 65, Iss. 4, pp. 695-714
Closed Access | Times Cited: 13
Exploring of multi-functional umami peptides from Stropharia rugosoannulata: Saltiness-enhancing effect and mechanism, antioxidant activity and potential target sites
Wanchao Chen, Wen Li, Di Wu, et al.
Food Chemistry (2023) Vol. 439, pp. 138138-138138
Closed Access | Times Cited: 12
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