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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:

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: 17

Showing 17 citing articles:

Noteworthy Consensus Effects of D/E Residues in Umami Peptides Used for Designing the Novel Umami Peptides
Zhiyong Cui, Hengli Meng, Tianxing Zhou, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 5, pp. 2789-2800
Closed Access | Times Cited: 17
Peptidomics Screening and Molecular Docking with Umami Receptors T1R1/T1R3 of Novel Umami Peptides from Oyster (Crassostrea gigas) Hydrolysates
Junwei Zhang, Zongcai Tu, Pingwei Wen, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 72, Iss. 1, pp. 634-646
Closed Access | Times Cited: 20
Unraveling novel umami peptides from yeast extract (Saccharomyces cerevisiae) using peptidomics and molecular interaction modeling
Chunyu Gao, Rilei Yu, Xiaomei Zhang, et al.
Food Chemistry (2024) Vol. 453, pp. 139691-139691
Closed Access | Times Cited: 6
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: 6
Research trends in production, separation, and identification of bioactive peptides from fungi – A critical review
Tanvir Ahmed, Angéla Juhász, Utpal Bose, et al.
Journal of Functional Foods (2024) Vol. 119, pp. 106343-106343
Open Access | Times Cited: 6
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: 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
Inoculation with autochthonous yeast strains in Harbin dry sausages with partial substitution of NaCl by KCl: bacterial community structure and flavour profiles
Xiang-ao Li, Jiaqi Liu, Biying Zhang, et al.
Food Microbiology (2025) Vol. 128, pp. 104739-104739
Closed Access
Flavor effect, application status, and research trend of umami peptides based on microbial fermentation in food
Yuhang Fan, Ren‐You Gan, Ziyuan Zhang, et al.
Food Microbiology (2025) Vol. 130, pp. 104769-104769
Closed Access
Isolation and characterization of novel umami peptides from dried-salted large yellow croaker (Larimichthys crocea) and molecular docking to the T1R1/T1R3 taste receptor
Hong Lv, Shanshan Jiang, Xiaoqi Liu, et al.
Journal of Food Composition and Analysis (2025), pp. 107484-107484
Closed Access
TastePeptides-Meta: A One-Stop Platform for Taste Peptides and Their Structural Derivatives, Including Taste Properties, Interactions, and Prediction Models
Zhiyong Cui, Tianxing Zhou, Shengnan Wang, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
Discovery of peptides with saltiness-enhancing effects in enzymatic hydrolyzed Agaricus bisporus protein and evaluation of their salt-reduction property
Z. Y. Wang, Yunpeng Cheng, Bertrand Muhoza, et al.
Food Research International (2023) Vol. 177, pp. 113917-113917
Closed Access | Times Cited: 11
Isolation and characterization of novel umami peptides from bay scallop (Argopecten irradians) and molecular docking to the T1R1/T1R3 taste receptor
Liyang Chang, Xiu‐Zheng Zhang, Zhiqin Zhang, et al.
LWT (2024) Vol. 207, pp. 116645-116645
Open Access | Times Cited: 3
Identification, screening and taste mechanisms analysis of two novel umami pentapeptides derived from the myosin heavy chain of Atlantic cod (Gadus morhua)
Xu Zhao, Wenpei Qiu, Xian-guang Shao, et al.
RSC Advances (2024) Vol. 14, Iss. 15, pp. 10152-10160
Open Access | Times Cited: 2
Cyclization: A potential effective modification strategy for umami peptides
Zhiyong Cui, Yanyang Yu, Tianxing Zhou, et al.
Food Chemistry (2024) Vol. 469, pp. 142457-142457
Closed Access | Times Cited: 1
Yeast extract as a more sustainable food ingredient: Insights into flavor and bioactivity
Yu Fu
Advances in food and nutrition research (2024)
Closed Access
Efficient screening and discovery of umami peptides in Douchi enhanced by molecular dynamics simulations
Weidan Guo, Kangzi Ren, Long Zhao, et al.
Food Chemistry X (2024) Vol. 24, pp. 101940-101940
Open Access
Discovery of novel saltiness-enhancing peptides from yeast extract and evaluation of their bidirectional saltiness regulation effects
Xu Zhao, Pimiao Huang, Chun Cui, et al.
Food Research International (2024) Vol. 202, pp. 115622-115622
Closed Access
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