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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:

Recent advances in development of biosensors for taste-related analyses
Ninglong Zhang, Xuan Wei, Yuxia Fan, et al.
TrAC Trends in Analytical Chemistry (2020) Vol. 129, pp. 115925-115925
Closed Access | Times Cited: 43

Showing 1-25 of 43 citing articles:

Effects of umami substances as taste enhancers on salt reduction in meat products: A review
Fang Ma, Yang Li, Yuanlv Zhang, et al.
Food Research International (2024) Vol. 185, pp. 114248-114248
Closed Access | Times Cited: 17
Research progress in the screening and evaluation of umami peptides
Lulu Qi, Xinchang Gao, Daodong Pan, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 2, pp. 1462-1490
Closed Access | Times Cited: 59
A novel umami electrochemical biosensor based on AuNPs@ZIF-8/Ti3C2 MXene immobilized T1R1-VFT
Jing Liu, Ninglong Zhang, Jiansen Li, et al.
Food Chemistry (2022) Vol. 397, pp. 133838-133838
Closed Access | Times Cited: 42
Development of sensitive and stable electrochemical impedimetric biosensor based on T1R1 receptor and its application to detection of umami substances
Yijian Wang, Liqin Kong, Guoqiang Shu, et al.
Food Chemistry (2023) Vol. 423, pp. 136233-136233
Closed Access | Times Cited: 34
Recent advances in electrochemical cell-based biosensors for food analysis: Strategies for sensor construction
Xiaoou Wei, Vundrala Sumedha Reddy, Shipeng Gao, et al.
Biosensors and Bioelectronics (2024) Vol. 248, pp. 115947-115947
Closed Access | Times Cited: 14
Smart Multiple Photoresponsive Tongue for Sensing Umami, Sour and Bitter Tastes Based on Tb3+ Functionalized Hydrogen‐Bonded Organic Frameworks
Zishuo Zhang, Bing Yan
Advanced Functional Materials (2024) Vol. 34, Iss. 25
Closed Access | Times Cited: 10
Typical Umami Ligand-Induced Binding Interaction and Conformational Change of T1R1-VFT
Ninglong Zhang, Zhiyong Cui, Mingyang Li, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 37, pp. 11652-11666
Closed Access | Times Cited: 30
Recent Advances in Biosensors for Detection of Chemical Contaminants in Food — a Review
B. Bhavadharini, M. Kavimughil, Malini Buvaneswaran, et al.
Food Analytical Methods (2022) Vol. 15, Iss. 6, pp. 1545-1564
Closed Access | Times Cited: 29
Metabolomics, sensory evaluation, and enzymatic hydrolysis reveal the effect of storage on the critical astringency-active components of crude Pu-erh tea
Yiyu Ren, Yan Hou, Daniel Granato, et al.
Journal of Food Composition and Analysis (2022) Vol. 107, pp. 104387-104387
Closed Access | Times Cited: 28
Umami taste evaluation based on a novel mouse taste receptor cell-based biosensor
Yuxia Fan, Weizhu Chen, Ninglong Zhang, et al.
Biosensors and Bioelectronics (2023) Vol. 237, pp. 115447-115447
Closed Access | Times Cited: 19
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
Ultrasensitive Bioelectronic Tongue Based on the Venus Flytrap Domain of a Human Sweet Taste Receptor
Jin Young Jeong, Yeon Kyung, Sae Ryun Ahn, et al.
ACS Applied Materials & Interfaces (2022) Vol. 14, Iss. 2, pp. 2478-2487
Open Access | Times Cited: 24
Recent advances in taste transduction mechanism, analysis methods and strategies employed to improve the taste of taste peptides
Chunyong Song, Zhijun Wang, Hanqi Li, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 65, Iss. 4, pp. 695-714
Closed Access | Times Cited: 14
Multienzyme-Mediated Dual-Channel Magnetic Relaxation Switching Taste Biosensor (D-MRSTB) for Simultaneous Detection of Umami Compounds and Synergistic Enhancement in Food
Liqin Kong, Yongzhen Dong, Guoqiang Shu, et al.
ACS Sensors (2024) Vol. 9, Iss. 4, pp. 1820-1830
Closed Access | Times Cited: 4
Advances in cell-based biosensors: Transforming food flavor evaluation with novel approaches
Mahmoud Said Rashed, Esraa A. Abdelkarim, Tamer Elsamahy, et al.
Food Chemistry X (2025) Vol. 26, pp. 102336-102336
Open Access
Taste and stability characteristics of two key umami peptides from pufferfish (Takifugu obscurus)
Ninglong Zhang, Liu Hai, Xirui Zhou, et al.
Food Chemistry (2021) Vol. 371, pp. 131124-131124
Closed Access | Times Cited: 32
Highly sensitive glutamate biosensor based on platinum nanoparticles decorated MXene-Ti3C2Tx for l-glutamate determination in foodstuffs
Jingsi Liu, Yuxia Fan, Gaole Chen, et al.
LWT (2021) Vol. 148, pp. 111748-111748
Closed Access | Times Cited: 29
Biomimetic ion nanochannels for sensing umami substances
Mingyang Li, Ninglong Zhang, Zhiyong Cui, et al.
Biomaterials (2022) Vol. 282, pp. 121418-121418
Closed Access | Times Cited: 20
Bimetallic bionic taste sensor for perception of the synergistic effect of umami substances
Yanyang Yu, Shui Jiang, Zhiyong Cui, et al.
Biosensors and Bioelectronics (2023) Vol. 234, pp. 115357-115357
Closed Access | Times Cited: 11
Study on the distribution of umami receptors on the tongue and its signal coding logic based on taste bud biosensor
Yuxia Fan, Yu-Lin Huang, Ninglong Zhang, et al.
Biosensors and Bioelectronics (2021) Vol. 197, pp. 113780-113780
Closed Access | Times Cited: 26
Kinetics of a new porcine taste-bud tissue biosensor for the detection of umami substances and their synergistic effect
Liqin Kong, Yijian Wang, Guoqiang Shu, et al.
Biosensors and Bioelectronics (2022) Vol. 210, pp. 114304-114304
Closed Access | Times Cited: 16
Highly-sensitive electrochemiluminescence biosensor for detection of inosine monophosphate in meat based on graphdiyne/AuNPs/luminol nanocomposites
Jing Liu, Yizhong Shen, Guangxian Wang, et al.
Food Science and Human Wellness (2022) Vol. 12, Iss. 4, pp. 1149-1156
Open Access | Times Cited: 13
Hydrogel-based Bioelectronic Tongue for the Evaluation of Umami Taste in Fermented Fish
Jing Liu, Yeon Kyung, Yoon Ji Choi, et al.
ACS Sensors (2023) Vol. 8, Iss. 7, pp. 2750-2760
Closed Access | Times Cited: 7
Establishment of a new cell-based assay to quantitatively evaluate the sweetness of sugar and sugar alcohol
Yumei Qin, Yufei Zhou, Yan Xue, et al.
Food Chemistry (2023) Vol. 434, pp. 137436-137436
Closed Access | Times Cited: 5
Novel competitive electrochemical impedance biosensor for the ultrasensitive detection of umami substances based on Pd/Cu-TCPP(Fe)
Liqin Kong, Hongbin Feng, Peng Luan, et al.
Food Chemistry (2023) Vol. 438, pp. 137631-137631
Closed Access | Times Cited: 5
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