Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

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: 38

Showing 1-25 of 38 citing articles:

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: 16
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
Isolation and identification of novel umami-enhancing peptides from fermented soybean meal hydrolysate by consecutive chromatography and UPLC–ESI–QTOF–MS/MS
Chenchen Cao, Hui Jun Kang, Yihan Mu, et al.
Food Bioscience (2024) Vol. 58, pp. 103661-103661
Closed Access | Times Cited: 7
Synthesis, taste characteristics and taste mechanism of N-lactoyl leucine from soy sauce using sensory analysis and UPLC-MS/MS
Junwei Feng, Zikun Huang, Chun Cui, et al.
Food Chemistry (2024) Vol. 454, pp. 139670-139670
Closed Access | Times Cited: 6
Contemporary bioinformatics and cheminformatics support for food peptidomics
Piotr Mińkiewicz, Anna Iwaniak, Małgorzata Darewicz
Current Opinion in Food Science (2024) Vol. 56, pp. 101125-101125
Closed Access | Times Cited: 3
Progress in Multisensory Synergistic Salt Reduction
Shujing Liu, Yuxiang Gu, Ruiyi Zheng, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1659-1659
Open Access | Times Cited: 3
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: 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
Comprehensive review on collagen extraction from food by-products and waste as a value-added material
Nisa V. Salim, Balaraman Madhan, Veronica Glattauer, et al.
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 134374-134374
Open Access | Times Cited: 2
Identification and screening of umami peptides from skipjack tuna (Katsuwonus pelamis) hydrolysates using EAD/CID based micro-UPLC-QTOF-MS and the molecular interaction with T1R1/T1R3 taste receptor
Cui Shi, Di Hu, Lai Wei, et al.
Journal of Chromatography A (2024) Vol. 1734, pp. 465290-465290
Closed Access | Times Cited: 2
Identification of Novel Umami Peptides in Termitornyces albuminosus (Berk) Heim Soup by In Silico Analyses Combined with Sensory Evaluation: Discovering Potential Mechanism of Umami Taste Formation with Molecular Perspective
Haixia Yu, Shuai Zhao, Junjie Yi, et al.
Journal of Agricultural and Food Chemistry (2023)
Closed Access | Times Cited: 6
Identification of novel salt-enhancing peptides in soy protein and molecular docking studies with transmembrane channel-like 4 (TMC4)
Jun Li, Peng Wang, Hongbo Yi, et al.
Food Bioscience (2024) Vol. 62, pp. 105225-105225
Closed Access | Times Cited: 1
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: 1
ACE-inhibitory peptides in sodium-reduced cheese with probiotic: Identification, in silico prediction and molecular interaction
Zhimin Wang, Mixia Zhang, Cuisong Zhao, et al.
LWT (2024) Vol. 200, pp. 116198-116198
Open Access | Times Cited: 1
High-throughput discovery of umami peptides from pork bone and elucidation of their molecular mechanism for umami taste perception
Yuxiang Gu, Yajie Niu, Jingcheng Zhang, et al.
Food & Function (2024) Vol. 15, Iss. 19, pp. 9766-9778
Closed Access | Times Cited: 1
Screening and characterization of umami peptides from enzymatic and fermented products of wheat gluten using machine learning
Haowen Chen, Chunxia Zhou, Guili Jiang, et al.
LWT (2024) Vol. 208, pp. 116700-116700
Open Access | Times Cited: 1
Enzymatic Preparation, Identification by Transmembrane Channel-like 4 (TMC4) Protein, and Bioinformatics Analysis of New Salty Peptides from Soybean Protein Isolate
Ziying Zhao, Mingzhe Yang, Zhijiang Li, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2798-2798
Open Access | Times Cited: 1
Unlocking the Potential of the Umami Taste-Presenting Compounds: A Review of the Health Benefits, Metabolic Mechanisms and Intelligent Detection Strategies
Rongrong Xia, Yitong Qiao, Heran Xu, et al.
Food Reviews International (2024), pp. 1-21
Closed Access | Times Cited: 1
Decoding of novel umami peptides from corn fermented powder and its mechanism via multisensory techniques, virtual screening, and molecular simulation approaches
Pimiao Huang, Xu Zhao, Q.-W. Fan, et al.
Food Chemistry (2024) Vol. 463, pp. 141449-141449
Closed Access | Times Cited: 1
Identification, Characterization, and Receptor Binding Mechanism of New Umami Peptides from Traditional Fermented Soybean Paste (Dajiang)
Kaixin Cao, Feiyu An, Junrui Wu, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 48, pp. 18953-18962
Closed Access | Times Cited: 4
Taste Mechanism of Umami Molecules from Fermented Broad Bean Paste Based on In Silico Analysis and Peptidomics
Jianhua Zhao, Yuqing Xie, Yue Xiang, et al.
Journal of Agricultural and Food Chemistry (2024)
Closed Access
Taste Characterization and Molecular Docking Study of Novel Umami Flavor Peptides in Yanjin Black Bone Chicken Meat
Chao‐Hui Yang, Xuehai Ge, Changrong Ge, et al.
(2024)
Closed Access
Identification and Screening of Novel Umami Peptides from Skipjack Tuna (Katsuwonus Pelamis) Hydrolysates Using Ead/Cid Based Micro-Uplc-Qtof-Ms and the Molecular Interaction with T1r1/T1r3 Taste Receptor
Cui Shi, Di Hu, Lai Wei, et al.
(2024)
Closed Access
Rapid discovery of three umami crab peptides from Eriocheir sinensis by virtual hydrolysis and LC–MS/MS
Yiqiao Pei, Yujie Xu, Li Yi, et al.
Food Frontiers (2024) Vol. 5, Iss. 5, pp. 2333-2346
Open Access
Screening and Characterization of Umami Peptides from Enzymatic and Fermented Products of Wheat Gluten Using Machine Learning
Haowen Chen, Chunxia Zhou, Guili Jiang, et al.
(2024)
Closed Access
Page 1 - Next Page

Scroll to top