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:
Synergistic effect of combining umami substances enhances perceived saltiness
J. Li, Fang Zhong, Charles Spence, et al.
Food Research International (2024) Vol. 189, pp. 114516-114516
Closed Access | Times Cited: 9
J. Li, Fang Zhong, Charles Spence, et al.
Food Research International (2024) Vol. 189, pp. 114516-114516
Closed Access | Times Cited: 9
Showing 9 citing articles:
Odor-induced saltiness enhancement of volatile compounds screened from duck stewed with chili pepper
Yue Qiu, Xuemei He, Wenbo Zheng, et al.
Food Chemistry (2025) Vol. 471, pp. 142717-142717
Closed Access | Times Cited: 2
Yue Qiu, Xuemei He, Wenbo Zheng, et al.
Food Chemistry (2025) Vol. 471, pp. 142717-142717
Closed Access | Times Cited: 2
Interface behavior, competitive substitution, and saltiness perception of switchable water-in-oil high internal phase emulsions-based delivery carrier for sodium salt regulated by OSA starch
Xinshuo Wang, Shuqin Xia, Khizar Hayat, et al.
Food Hydrocolloids (2025), pp. 111162-111162
Closed Access | Times Cited: 1
Xinshuo Wang, Shuqin Xia, Khizar Hayat, et al.
Food Hydrocolloids (2025), pp. 111162-111162
Closed Access | Times Cited: 1
Stabilization and sensorial/technological characterization of a sodium-reduced W1/O/W2 emulsion based on oriental ingredients
Jiseon Lee, Yeong Mi Byeon, Mi‐Jung Choi
Food Chemistry (2025) Vol. 475, pp. 143208-143208
Closed Access | Times Cited: 1
Jiseon Lee, Yeong Mi Byeon, Mi‐Jung Choi
Food Chemistry (2025) Vol. 475, pp. 143208-143208
Closed Access | Times Cited: 1
Umami Peptide Synergy Unveiled: A Comprehensive Study from Molecular Simulation to Practical Validation of Sensing Strategy
Yanyang Yu, Zhiyong Cui, Tianxing Zhou, et al.
Biosensors and Bioelectronics (2025) Vol. 278, pp. 117331-117331
Closed Access | Times Cited: 1
Yanyang Yu, Zhiyong Cui, Tianxing Zhou, et al.
Biosensors and Bioelectronics (2025) Vol. 278, pp. 117331-117331
Closed Access | Times Cited: 1
Identification of Novel Umami Peptides from Low-Salt Dry-Cured Ham Skin and Revelation of the Umami Mechanism through Molecular Docking with T1R1/T1R3
Tingting Gao, Xuanyi Liu, Siqi Chen, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
Tingting Gao, Xuanyi Liu, Siqi Chen, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
Insight into the correlation of taste substances and salty-umami taste from Monetaria moneta hydrolysates prepared using different proteases
Chunyong Song, Yi‐Chen E. Yang, Zhanyue Zhao, et al.
Food Chemistry X (2024) Vol. 24, pp. 102056-102056
Open Access | Times Cited: 1
Chunyong Song, Yi‐Chen E. Yang, Zhanyue Zhao, et al.
Food Chemistry X (2024) Vol. 24, pp. 102056-102056
Open Access | Times Cited: 1
Case Studies of Human Body Requirements of Sugar, Salt, and Milkfat. A Nutritional and Chemical Review
Salvatore Parisi
Springer briefs in molecular science (2024), pp. 39-46
Closed Access
Salvatore Parisi
Springer briefs in molecular science (2024), pp. 39-46
Closed Access
Sugar, Salt, Milkfat as Flavour and Satiety Ingredients. A Chemical Perspective
Salvatore Parisi
Springer briefs in molecular science (2024), pp. 1-25
Closed Access
Salvatore Parisi
Springer briefs in molecular science (2024), pp. 1-25
Closed Access
A Survey on the Evaluation of Monosodium Glutamate (MSG) Taste in Austria
Emilia Iannilli, Emilise Lucerne Pötz, Thomas Hummel
Foods (2024) Vol. 14, Iss. 1, pp. 22-22
Open Access
Emilia Iannilli, Emilise Lucerne Pötz, Thomas Hummel
Foods (2024) Vol. 14, Iss. 1, pp. 22-22
Open Access
