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 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: 14
Ying Bu, Chaonan Sun, Jiaqi Guo, et al.
Food Chemistry (2023) Vol. 435, pp. 137614-137614
Closed Access | Times Cited: 14
Showing 14 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
Yajie Niu, Yuxiang Gu, Jingcheng Zhang, et al.
Food Chemistry (2024) Vol. 449, pp. 139216-139216
Closed Access | Times Cited: 16
Computational approaches for decoding structure-saltiness enhancement and aroma perception mechanisms of odorants: From machine learning to molecular simulation
Huizhuo Ji, Dandan Pu, Lijun Su, et al.
Food Research International (2025) Vol. 202, pp. 115707-115707
Closed Access
Huizhuo Ji, Dandan Pu, Lijun Su, et al.
Food Research International (2025) Vol. 202, pp. 115707-115707
Closed Access
Identification of novel xanthine oxidase inhibitory peptides from Takifugu obscurus: Peptidomic analysis, molecular docking, and dynamics simulation
Bing-Kun Yang, Zhaopeng Zhong, Chunqing Zhang, et al.
Food Chemistry (2025) Vol. 472, pp. 142935-142935
Closed Access
Bing-Kun Yang, Zhaopeng Zhong, Chunqing Zhang, et al.
Food Chemistry (2025) Vol. 472, pp. 142935-142935
Closed Access
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
Baifeng Fu, Minbo Li, Zhihui Chang, et al.
Food Chemistry (2025) Vol. 473, pp. 142970-142970
Closed Access
Research Progress in Saltiness Perception and Salty Substitutes
Xiaojun Wang, Bo Cui, Huiqi Lin, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
Xiaojun Wang, Bo Cui, Huiqi Lin, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
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
Xin Chen, Na Luo, Chaofan Guo, et al.
Food Research International (2024) Vol. 190, pp. 114593-114593
Closed Access | Times Cited: 5
Identification of salty peptides from enzymolysis extract of oyster by peptidomics and virtual screening
Chaogeng Xiao, Zeping Lai, Cen Zhang, et al.
Food Research International (2024) Vol. 195, pp. 114966-114966
Closed Access | Times Cited: 1
Chaogeng Xiao, Zeping Lai, Cen Zhang, et al.
Food Research International (2024) Vol. 195, pp. 114966-114966
Closed Access | Times Cited: 1
Salt reduction strategies and enhanced saltiness perception mechanisms for prepared dishes: A review
Haijing Lan, Lei Chen
Food Safety and Health (2024) Vol. 2, Iss. 3, pp. 362-379
Open Access
Haijing Lan, Lei Chen
Food Safety and Health (2024) Vol. 2, Iss. 3, pp. 362-379
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.
(2024)
Closed Access
Xu Zhao, Pimiao Huang, Chun Cui, et al.
(2024)
Closed Access
Discover the secrets of salty taste in Manila clam (Ruditapes philippinarum): MALDI-TOF MS and flavor fingerprint
Chaonan Sun, Wenhui Zhu, Ying Bu, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 37, pp. 100995-100995
Closed Access
Chaonan Sun, Wenhui Zhu, Ying Bu, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 37, pp. 100995-100995
Closed Access
Key saltiness-enhancing substances in Maillard reaction products derived from chicken breast hydrolysate: Identification, saltiness-enhancing ability and mechanism
Ruiyi Zheng, Lili Zhang, Xingming Sun, et al.
Food Chemistry (2024) Vol. 461, pp. 140881-140881
Closed Access
Ruiyi Zheng, Lili Zhang, Xingming Sun, et al.
Food Chemistry (2024) Vol. 461, pp. 140881-140881
Closed Access
The complexities of salt taste reception: insights into the role of TMC4 in chloride taste detection
Yoichi Kasahara, Masataka Narukawa, Yoshikazu Saito, et al.
Frontiers in Molecular Neuroscience (2024) Vol. 17
Open Access
Yoichi Kasahara, Masataka Narukawa, Yoshikazu Saito, et al.
Frontiers in Molecular Neuroscience (2024) Vol. 17
Open Access
Exploring the salty peptides of enzymatically hydrolyzed Volvariella volvacea protein: Structural analysis and taste perception insights
Xiaoyu Jiang, Yang Yang, Chi‐Tang Ho, et al.
Food Research International (2024) Vol. 197, pp. 115155-115155
Closed Access
Xiaoyu Jiang, Yang Yang, Chi‐Tang Ho, et al.
Food Research International (2024) Vol. 197, pp. 115155-115155
Closed Access
Insight into the enhancement and mechanism of saltiness perception by salty peptides from bovine bone
Haiyan Wang, Wenjing Lü, Di Chen, et al.
Food Chemistry (2024) Vol. 463, pp. 141552-141552
Closed Access
Haiyan Wang, Wenjing Lü, Di Chen, et al.
Food Chemistry (2024) Vol. 463, pp. 141552-141552
Closed Access
Effect of NaCl partial replacement by KCl, Ca‐ascorbate, and spent hen meat hydrolysate on the physicochemical properties and quality of Cantonese sausage
Ruixia Chen, Junyi Xiang, Xiaochen Liu, et al.
Journal of Food Science (2024)
Closed Access
Ruixia Chen, Junyi Xiang, Xiaochen Liu, et al.
Journal of Food Science (2024)
Closed 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), pp. 115622-115622
Closed Access
Xu Zhao, Pimiao Huang, Chun Cui, et al.
Food Research International (2024), pp. 115622-115622
Closed Access
