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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:

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: 10

Showing 10 citing articles:

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
Optimization of enzymatic hydrolysate process of Volvariella volvacea and analysis of volatile flavor compounds in Maillard reaction
Ke Shi, Zhenqi Li, Lixin Xue, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
Molecular Characteristics and Thermal Stability of Salty/Saltiness-Enhancing Peptides from Enzymatic Hydrolysates of Agaricus bisporus
Meihua Li, Xue Xia, Foxin Zhang, et al.
Journal of Agricultural and Food Chemistry (2025) Vol. 73, Iss. 9, pp. 5436-5449
Closed Access
Umami and saltiness enhancements of textured pea proteins by combining protease- and glutaminase-catalyzed reactions
Kiyota Sakai, Nickolas Broches, Keita Okuda, et al.
Current Research in Food Science (2025) Vol. 10, pp. 101022-101022
Open Access
Virtual screening and characteristics of novel kokumi peptides from Boletus edulis based on sensory evaluation and in silico study
Yan Liu, Jian Shen, Vincent C. H. Tong, et al.
Journal of Food Composition and Analysis (2025), pp. 107529-107529
Closed Access
Role of taste receptors in salty taste perception of minerals and amino acids and developments in salt reduction strategies: A review
Saumya Sood, Lisa Methven, Qiaofen Cheng
Critical Reviews in Food Science and Nutrition (2024), pp. 1-15
Open Access | Times Cited: 3
Umami and saltiness enhancements of vegetable soup by enzyme-produced glutamic acid and branched-chain amino acids
Kiyota Sakai, Masamichí Okada, Shotaro Yamaguchi
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 3
Sustainable fungi-based protein extraction from agro-waste mushroom stem using deep eutectic solvents
Gülşah Karabulut, Deniz Günal‐Köroğlu, Hao Feng, et al.
Food Chemistry X (2024) Vol. 24, pp. 101931-101931
Open Access | Times Cited: 2
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
Structural Feature of Salty/Saltiness-Enhancing Peptides Derived from Coprinus comatus and Their Stability during Subsequent Thermal Treatment and Maillard Reaction
Mingzhou Song, Tong Zhou, Qiuhong Liao, et al.
Journal of Agricultural and Food Chemistry (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) Vol. 202, pp. 115622-115622
Closed Access
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