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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:

Modification of a Novel Umami Octapeptide with Trypsin Hydrolysis Sites via Homology Modeling and Molecular Docking
Kunya Cheng, Shang Wang, Yian Wang, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 13, pp. 5326-5336
Closed Access | Times Cited: 19

Showing 19 citing articles:

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: 11
Unraveling novel umami peptides from yeast extract (Saccharomyces cerevisiae) using peptidomics and molecular interaction modeling
Chunyu Gao, Rilei Yu, Xiaomei Zhang, et al.
Food Chemistry (2024) Vol. 453, pp. 139691-139691
Closed Access | Times Cited: 6
Comparison of the taste mechanisms of umami and bitter peptides from fermented mandarin fish (Chouguiyu) based on molecular docking and electronic tongue technology
Chunsheng Li, Daqiao Yang, Chunsheng Li, et al.
Food & Function (2023) Vol. 14, Iss. 21, pp. 9671-9680
Closed Access | Times Cited: 14
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
Discrimination and evaluation of commercial salmons by low-molecule-weight compounds: Oligopeptides and phosphatides
Meng Dong, Zichun Zhang, Haopeng Wang, et al.
Food Chemistry (2024) Vol. 455, pp. 139777-139777
Closed Access | Times Cited: 5
Machine learning-based exploration of Umami peptides in Pixian douban: Insights from virtual screening, molecular docking, and post-translational modifications
Sen Mei, Liangyu Zhang, Yajie Li, et al.
Food Chemistry (2025) Vol. 478, pp. 143672-143672
Closed Access
Trypsin-treated chickpea protein hydrolysate enhances the cytoaffinity of microbeads for cultured meat application
Yan Kong, Nien Ping Toh, Yuyao Wu, et al.
Food Research International (2023) Vol. 173, pp. 113299-113299
Closed Access | Times Cited: 11
Integration of cloud-based molecular networking and docking for enhanced umami peptide screening from Pixian douban
Sen Mei, Shanshan Yao, Jingjing Mo, et al.
Food Chemistry X (2023) Vol. 21, pp. 101098-101098
Open Access | Times Cited: 11
Identification of salty and saltiness-enhancing peptides derived from phycocyanin in Arthrospira platensis
Yuan Lin, Qian Zhang, Di Liu, et al.
Food Bioscience (2025), pp. 106213-106213
Closed Access
Novel insight into the taste mechanism of umami and bitter peptides in low-salt fermented fish sauce based on peptidomics, molecular docking, and molecular dynamics
Jiarun Han, Hongyu Zhang, Qi Wang, et al.
Food & Function (2025)
Closed Access
Identification of a novel umami peptides from fermented Bighead carp and its umami mechanism via molecular dynamic simulation
Li J, Kunya Cheng, Yong Liu, et al.
LWT (2025), pp. 117753-117753
Open Access
Sensory-Guided Isolation, Identification, and Active Site Calculation of Novel Umami Peptides from Ethanol Precipitation Fractions of Fermented Grain Wine (Huangjiu)
Rui Chang, Zhilei Zhou, Yong Dong, et al.
Foods (2023) Vol. 12, Iss. 18, pp. 3398-3398
Open Access | Times Cited: 10
Enhanced sporulation of B. licheniformis BF‐002 through automatic co‐feeding of carbon and nitrogen sources
Jian Ding, Qingyuan Liu, Wenbiao Hou, et al.
Biotechnology and Bioengineering (2024) Vol. 121, Iss. 5, pp. 1642-1658
Closed Access | Times Cited: 2
Unlocking the Potential of the Umami Taste-Presenting Compounds: A Review of the Health Benefits, Metabolic Mechanisms and Intelligent Detection Strategies
Rongrong Xia, Yitong Qiao, Heran Xu, et al.
Food Reviews International (2024), pp. 1-21
Closed Access | Times Cited: 2
Characterization of Urease Active Calcite-Producing Strain YX-3 Combined with the Whole Genome
Shuqi Zhang, Shichuang Liu, Mengyao Chen, et al.
Environmental Research (2024) Vol. 262, pp. 119855-119855
Closed Access | Times Cited: 1
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: 1
Fitness costs, realized heritability, and mechanism of resistance to tenvermectin B in Plutella xylostella
K.M. Zhang, Wenwu Rao, Linying Zhu, et al.
Archives of Insect Biochemistry and Physiology (2024) Vol. 116, Iss. 4
Closed Access
Optimization and Detection of Freshness Biomarkers of Atlantic Salmon Subjected to Different Vacuum Packaging Conditions during Storage at 0 °C by Metabolomics and Molecular Docking
Yu-Shun Lu, Gui-Xiao Yao, Yu Jiang, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2714-2714
Open Access
Exploring Novel Umami Peptides from Bovine Bone Soups Using Nano-HPLC-MS/MS and Molecular Docking
Zheng Yang, Wanying Li, Ran Yang, et al.
Foods (2024) Vol. 13, Iss. 18, pp. 2870-2870
Open Access
Food-derived umami peptides: bioactive ingredients for enhancing flavor
Yi Wu, Yuyao Shi, Zehui Qiu, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-17
Closed Access
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