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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 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

Showing 1-25 of 61 citing articles:

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
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
Screening and Characterization of novel umami peptides in Cheddar cheese using peptidomics and bioinformatics approaches
Yuxiang Gu, Jingcheng Zhang, Yajie Niu, et al.
LWT (2024) Vol. 194, pp. 115780-115780
Open Access | Times Cited: 20
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
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: 34
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
Sensitive Lateral Flow Immunoassay Based on Specific Peptide and Superior Oxidase Mimics with a Universal Dual-Mode Significant Signal Amplification
Tao Dong, Xin Zhang, Jinlong Yuan, et al.
Analytical Chemistry (2023) Vol. 95, Iss. 33, pp. 12532-12540
Closed Access | Times Cited: 30
Preparation and characterization of duck liver-derived antioxidant peptides based on LC-MS/MS, molecular docking, and machine learning
Xiankang Fan, Yun Han, Yangying Sun, et al.
LWT (2023) Vol. 175, pp. 114479-114479
Open Access | Times Cited: 29
A screening strategy for identifying umami peptides with multiple bioactivities from Stropharia rugosoannulata using in silico approaches and SPR sensing
Jialin Li, Xiaofeng Liu, Wen Li, et al.
Food Chemistry (2023) Vol. 431, pp. 137057-137057
Closed Access | Times Cited: 25
New insights into searching patulin degrading enzymes in Saccharomyces cerevisiae through proteomic and molecular docking analysis
Chao Yang, Zhuo Zhang, Bangzhu Peng
Journal of Hazardous Materials (2023) Vol. 463, pp. 132806-132806
Closed Access | Times Cited: 24
Recent advances and applications of deep learning, electroencephalography, and modern analysis techniques in screening, evaluation, and mechanistic analysis of taste peptides
Lijun Su, Huizhuo Ji, Jianlei Kong, et al.
Trends in Food Science & Technology (2024) Vol. 150, pp. 104607-104607
Closed Access | Times Cited: 12
Three novel umami peptides from watermelon soybean paste and the revelation of the umami mechanism through molecular docking with T1R1/T1R3
Yuexin Yao, Yanling Shi, Juanjuan Yi, et al.
Food Bioscience (2024) Vol. 59, pp. 104155-104155
Closed Access | Times Cited: 11
Combination of virtual screening, machine learning, molecular dynamics simulations and sensory evaluation to discover novel umami peptides from fermented Atlantic cod
Hao Zou, Hao Wang, Jinlong Zhao, et al.
Food Bioscience (2024) Vol. 59, pp. 104250-104250
Closed Access | Times Cited: 9
Unraveling umami complexity: From exploring umami peptides in fermented soybean curd to molecular elucidation of taste mechanisms
Yong Dong, Rui Chang, Zhongwei Ji, et al.
Food Bioscience (2024) Vol. 59, pp. 103951-103951
Closed Access | Times Cited: 8
Advances in machine learning screening of food bioactive compounds
Yiyun Zhang, Xin Bao, Yiqing Zhu, et al.
Trends in Food Science & Technology (2024) Vol. 150, pp. 104578-104578
Closed Access | Times Cited: 8
Simulation screening of umami peptides in the microbiota of soy sauce based on molecular docking and molecular dynamics
Qi Wu, Chunming Xu, Yuan Tian, et al.
Food Bioscience (2024) Vol. 61, pp. 104722-104722
Closed Access | Times Cited: 8
Exploration of the flavor mechanism of novel umami peptides from lager beer: HPLC-Q-TOF-MS combined with flavor perception, molecular docking and molecular dynamics simulation
He Huang, Yiyuan Chen, Jiaxin Hong, et al.
Journal of Food Composition and Analysis (2025) Vol. 141, pp. 107338-107338
Closed Access | Times Cited: 1
Molecular simulation for food protein–ligand interactions: A comprehensive review on principles, current applications, and emerging trends
Zihan Jin, Zihao Wei
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 23, Iss. 1
Closed Access | Times Cited: 20
Taste-Active Peptides from Triple-Enzymatically Hydrolyzed Straw Mushroom Proteins Enhance Salty Taste: An Elucidation of Their Effect on the T1R1/T1R3 Taste Receptor via Molecular Docking
Shiqing Song, Yunpeng Cheng, Jingyi Wangzhang, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 995-995
Open Access | Times Cited: 6
Characterizations and molecular docking mechanism of the interactions between peptide FDGDF (Phe-Asp-Gly-Asp-Phe) and SOD enzyme
Wentao Chen, Ying‐Yang Zhang, Qiang Qiang, et al.
Heliyon (2024) Vol. 10, Iss. 2, pp. e24515-e24515
Open Access | Times Cited: 5
Screening and identification of novel umami peptides from yeast proteins: Insights into their mechanism of action on receptors T1R1/T1R3
Yuxiang Gu, Xuewei Zhou, Yajie Niu, et al.
Food Chemistry (2024) Vol. 463, pp. 141138-141138
Closed Access | Times Cited: 5
Characterization and molecular docking study of umami peptides from Agaricus bisporus and Volvariella volvacea by sensory analysis combined with UPLC–ESI-Q-TOF MS
Zhenqi Li, Ke Shi, Lixin Xue, et al.
Journal of Food Composition and Analysis (2025) Vol. 140, pp. 107200-107200
Closed Access
Rapid screening and identification of novel dipeptidyl peptidase IV inhibitory peptides from buffalo milk
Qianqian Zheng, Xin Luo, Daodong Pan, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
A breakthrough computational strategy for efficient enzymatic digestion of walnut protein to prepare antioxidant peptides
Like Lin, Dan Xiao, Wei Song, et al.
Food Chemistry (2025) Vol. 476, pp. 143311-143311
Closed Access
Machine learning-based exploration of Umami peptides in Pixian douban: Insights from virtual screening, molecular docking, and post-translational modifications
Sen Mei, Liangyu Zhang, Yajie Li, et al.
Food Chemistry (2025) Vol. 478, pp. 143672-143672
Closed Access
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