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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:

Study on the relationship between structure and taste activity of the umami peptide of Stropharia rugosoannulata prepared by ultrasound
Wen Li, Wanchao Chen, Haile Ma, et al.
Ultrasonics Sonochemistry (2022) Vol. 90, pp. 106206-106206
Open Access | Times Cited: 25

Showing 25 citing articles:

A systematic review on marine umami peptides: Biological sources, preparation methods, structure-umami relationship, mechanism of action and biological activities
Yumei Wang, Zhe Zhang, Sheng Yan, et al.
Food Bioscience (2024) Vol. 57, pp. 103637-103637
Closed Access | Times Cited: 44
In-depth discovery and taste presentation mechanism studies on umami peptides derived from fermented sea bass based on peptidomics and machine learning
Chunxin Wang, Yanyan Wu, Huan Xiang, et al.
Food Chemistry (2024) Vol. 448, pp. 138999-138999
Closed Access | Times Cited: 20
Effects of continuous enzymolysis on the umami characteristics of Lentinula edodes and the flavor formation mechanism of umami peptides
Daoyou Chen, Wanchao Chen, Wen Li, et al.
Food Chemistry (2023) Vol. 420, pp. 136090-136090
Closed Access | Times Cited: 40
Three novel umami peptides from watermelon soybean paste and the revelation of the umami mechanism through molecular docking with T1R1/T1R3
Yuexin Yao, Yanling Shi, Juanjuan Yi, et al.
Food Bioscience (2024) Vol. 59, pp. 104155-104155
Closed Access | Times Cited: 13
Pulsed Electric Field Technology for Recovery of Proteins from Waste Plant Resources and Deformed Mushrooms: A Review
R. Ramaswamy, Sivaneasan Bala Krishnan, Susanna Su Jan Leong
Processes (2024) Vol. 12, Iss. 2, pp. 342-342
Open Access | Times Cited: 11
Research trends in production, separation, and identification of bioactive peptides from fungi – A critical review
Tanvir Ahmed, Angéla Juhász, Utpal Bose, et al.
Journal of Functional Foods (2024) Vol. 119, pp. 106343-106343
Open Access | Times Cited: 9
Exploring of multi-functional umami peptides from Stropharia rugosoannulata: Saltiness-enhancing effect and mechanism, antioxidant activity and potential target sites
Wanchao Chen, Wen Li, Di Wu, et al.
Food Chemistry (2023) Vol. 439, pp. 138138-138138
Closed Access | Times Cited: 20
Exploring novel Kokumi peptides in Agaricus bisporus: selection, identification, and tasting mechanism investigation through sensory evaluation and computer simulation analysis
Tao Feng, Chenwei Ma, Sha Chen, et al.
Food & Function (2024) Vol. 15, Iss. 6, pp. 2879-2894
Closed Access | Times Cited: 7
Exploring the Relationship between Small Peptides and the T1R1/T1R3 Umami Taste Receptor for Umami Peptide Prediction: A Combined Approach
Wenyuan Zhang, Hui Guan, Miaomiao Wang, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 23, pp. 13262-13272
Closed Access | Times Cited: 6
Current food processing methods for obtaining umami peptides from protein-rich foods: A review
Jingxian An, Filicia Wicaksana, Meng Wai Woo, et al.
Trends in Food Science & Technology (2024) Vol. 153, pp. 104704-104704
Closed Access | Times Cited: 6
Exploring the taste presentation and receptor perception mechanism of salty peptides from Stropharia rugosoannulata based on molecular dynamics and thermodynamics simulation
Wen Li, Shuai Sun, Wanchao Chen, et al.
Deleted Journal (2023) Vol. 13, Iss. 4, pp. 2277-2288
Open Access | Times Cited: 12
Nutritional, Bioactive, and Flavor Components of Giant Stropharia (Stropharia rugoso-annulata): A Review
Lei Huang, Chunmei He, Can Si, et al.
Journal of Fungi (2023) Vol. 9, Iss. 8, pp. 792-792
Open Access | Times Cited: 11
Characterization and molecular docking study of umami peptides from Agaricus bisporus and Volvariella volvacea by sensory analysis combined with UPLC–ESI-Q-TOF MS
Zhenqi Li, Ke Shi, Lixin Xue, et al.
Journal of Food Composition and Analysis (2025) Vol. 140, pp. 107200-107200
Closed Access
TMC4 receptor binding properties and interaction mechanisms of salty mushroom peptides
Wen Li, Wanchao Chen, Di Wu, et al.
Food Chemistry (2025) Vol. 475, pp. 143403-143403
Closed Access
Novel Umami Peptides from Mushroom (Agaricus bisporus) and Their Umami Enhancing Effect via Virtual Screening and Molecular Simulation
Yeling Xu, Gaole Chen, Zhiyong Cui, et al.
Journal of Agricultural and Food Chemistry (2024)
Closed Access | Times Cited: 2
Identification, characteristics and molecular docking studies of flavor peptides in enzymatic hydrolysates of Capparis masaikai Levl
Xiangxi Zhang, Yangzong Zhuoma, Xingyan Duan, et al.
European Food Research and Technology (2024) Vol. 250, Iss. 9, pp. 2445-2459
Closed Access | Times Cited: 2
Identification of Novel Umami Peptides from Yeast Protein through Enzymatic, Sensory, and In Silico Approaches
Yuxiang Gu, Yajie Niu, Jingcheng Zhang, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 36, pp. 20014-20027
Closed Access | Times Cited: 2
Screening of Umami Peptides from Fermented Grains by Machine Learning, Molecular Docking and Molecular Dynamics Simulation
Aiping Han, Haosi Liu, Youxu Dai, et al.
Food Bioscience (2024), pp. 105536-105536
Closed Access | Times Cited: 2
Uncovering the taste features: applying machine learning and molecular docking approaches to predict umami taste intensity of peptides
Mariia S. Ashikhmina, Artemii M. Zenkin, Igor Pantiukhin, et al.
Food Bioscience (2024), pp. 105358-105358
Closed Access | Times Cited: 2
Rapid discovery of three umami crab peptides from Eriocheir sinensis by virtual hydrolysis and LC–MS/MS
Yiqiao Pei, Yujie Xu, Yi Li, et al.
Food Frontiers (2024) Vol. 5, Iss. 5, pp. 2333-2346
Open Access | Times Cited: 1
Combined Peptidomics and Metabolomics Analyses to Characterize the Digestion Properties and Activity of Stropharia rugosoannulata Protein–Peptide-Based Materials
Wen Li, Wanchao Chen, Zhong Zhang, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2546-2546
Open Access | Times Cited: 1
The Role of Grifola frondosa Polysaccharide in Preventing Skeletal Muscle Atrophy in Type 2 Diabetes Mellitus
Ying She, Yun Ma, Pei Zou, et al.
Life (2024) Vol. 14, Iss. 7, pp. 784-784
Open Access
A screening strategy for bioactive peptides from enzymolysis extracts of Lentinula edodes based on molecular docking and molecular dynamics simulation
Daoyou Chen, Shen XueXiang, Wanchao Chen, et al.
Journal of Future Foods (2024) Vol. 5, Iss. 4, pp. 388-397
Closed Access
Identification and taste characteristics of novel umami peptides from Yanjin black bone chicken hydrolysates and their binding mechanism with umami receptor
Yuanyuan Ai, John Yun Niu, Yingrun Fan, et al.
Food & Function (2024)
Closed Access
A novel directed enzymolysis strategy for the preparation of umami peptides in Stropharia rugosoannulata and its mechanism of taste perception
Daoyou Chen, Maohua Rong, Shuting Tang, et al.
Food Chemistry (2024) Vol. 468, pp. 142385-142385
Closed Access
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