Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Identification of Novel Umami Peptides in Chicken Breast Soup through a Sensory-Guided Approach and Molecular Docking to the T1R1/T1R3 Taste Receptor
Lili Zhang, Dandan Pu, Jingcheng Zhang, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 20, pp. 7803-7811
Closed Access | Times Cited: 73

Showing 1-25 of 73 citing articles:

Virtual screening and characteristics of novel umami peptides from porcine type I collagen
Yuxiang Gu, Jingcheng Zhang, Yajie Niu, et al.
Food Chemistry (2023) Vol. 434, pp. 137386-137386
Closed Access | Times Cited: 45
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
From Molecular Dynamics to Taste Sensory Perception: A Comprehensive Study on the Interaction of Umami Peptides with the T1R1/T1R3-VFT Receptor
Hengli Meng, Zhiyong Cui, Yanyang Yu, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 12, pp. 6533-6543
Closed Access | Times Cited: 23
Screening and Characterization of novel umami peptides in Cheddar cheese using peptidomics and bioinformatics approaches
Yuxiang Gu, Jingcheng Zhang, Yajie Niu, et al.
LWT (2024) Vol. 194, pp. 115780-115780
Open Access | Times Cited: 20
Flavor Characteristics of Umami Peptides from Wuding Chicken Revealed by Molecular Dynamics Simulation
Rong Jia, Yuan Yang, Guozhou Liao, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 7, pp. 3673-3682
Closed Access | Times Cited: 20
Electronic tongue, proton-transfer-reaction mass spectrometry, spectral analysis, and molecular docking characterization for determining the effect of α-amylase on flavor perception
Dandan Pu, Ruixin Meng, Kaina Qiao, et al.
Food Research International (2024) Vol. 181, pp. 114078-114078
Closed Access | Times Cited: 19
Noteworthy Consensus Effects of D/E Residues in Umami Peptides Used for Designing the Novel Umami Peptides
Zhiyong Cui, Hengli Meng, Tianxing Zhou, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 5, pp. 2789-2800
Closed Access | Times Cited: 17
Characteristics of saltiness-enhancing peptides derived from yeast proteins and elucidation of their mechanism of action by molecular docking
Yajie Niu, Yuxiang Gu, Jingcheng Zhang, et al.
Food Chemistry (2024) Vol. 449, pp. 139216-139216
Closed Access | Times Cited: 17
Study on the saltiness-enhancing mechanism of chicken-derived umami peptides by sensory evaluation and molecular docking to transmembrane channel-like protein 4 (TMC4)
Jingcheng Zhang, Wei He, Li Liang, et al.
Food Research International (2024) Vol. 182, pp. 114139-114139
Closed Access | Times Cited: 16
Extraction, characterization, and molecular docking study of umami peptides from Antarctic krill
Wei Tang, Yu‐Qi Feng, Jing Tian, et al.
Food Bioscience (2024) Vol. 61, pp. 104836-104836
Closed Access | Times Cited: 8
Insights into potential flavor-active peptides and taste-related compounds in Longjing teas: A comparative study of ‘Longjing 43’ and ‘Qunti’ cultivars
Kangni Yan, Jiatong Wang, Mengxue Zhou, et al.
Food Chemistry (2025) Vol. 471, pp. 142790-142790
Closed Access | Times Cited: 1
Exploration of the flavor mechanism of novel umami peptides from lager beer: HPLC-Q-TOF-MS combined with flavor perception, molecular docking and molecular dynamics simulation
He Huang, Yiyuan Chen, Jiaxin Hong, et al.
Journal of Food Composition and Analysis (2025) Vol. 141, pp. 107338-107338
Closed Access | Times Cited: 1
Peptidomics Screening and Molecular Docking with Umami Receptors T1R1/T1R3 of Novel Umami Peptides from Oyster (Crassostrea gigas) Hydrolysates
Junwei Zhang, Zongcai Tu, Pingwei Wen, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 72, Iss. 1, pp. 634-646
Closed Access | Times Cited: 20
Umami-BERT: An interpretable BERT-based model for umami peptides prediction
Jingcheng Zhang, Wenjing Yan, Qingchuan Zhang, et al.
Food Research International (2023) Vol. 172, pp. 113142-113142
Closed Access | Times Cited: 17
Insight into the correlation of key taste substances and key volatile substances from shrimp heads at different temperatures
Zhenyang Liu, Shuai Wei, Naiyong Xiao, et al.
Food Chemistry (2024) Vol. 450, pp. 139150-139150
Closed Access | Times Cited: 6
ACE inhibitory activity and gastrointestinal digestion stability of umami peptides IIVFGRQLL from yeast extract
Li Liang, Jincheng Zhang, Baoguo Sun, et al.
LWT (2024) Vol. 203, pp. 116308-116308
Open Access | Times Cited: 6
Pungency Perception and the Interaction with Basic Taste Sensations: An Overview
Wei He, Li Liang, Yuyu Zhang
Foods (2023) Vol. 12, Iss. 12, pp. 2317-2317
Open Access | Times Cited: 14
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
Odorants Identified in Chinese Dry-Cured Ham Contribute to Salty Taste Enhancement
Yan Ping Chen, Mengni Wang, Xiaolei Fang, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 72, Iss. 1, pp. 613-624
Closed Access | Times Cited: 13
Identification and characterization of novel dual-function antioxidant and umami peptides from protein hydrolysates of Huangjiu lees
Rongbin Zhang, Zhilei Zhou, Zhongwei Ji, et al.
Food Quality and Safety (2024) Vol. 8
Open Access | Times Cited: 5
Molecular simulation screening and sensory evaluation unearth a novel kokumi compound with bitter-masking effect: N-lauroyl-L-tryptophan
Lei Cai, Liyu Li, Xu Zhao, et al.
Food Chemistry (2024) Vol. 454, pp. 139718-139718
Closed Access | Times Cited: 5
Investigation of umami peptides and taste mechanisms in Agrocybe aegerita: based on sensory evaluation and molecular docking techniques
Fan Yang, Rui Cao, Anzhen Fu, et al.
Food & Function (2024) Vol. 15, Iss. 13, pp. 7081-7092
Closed Access | Times Cited: 5
Screening and identification of novel umami peptides from yeast proteins: Insights into their mechanism of action on receptors T1R1/T1R3
Yuxiang Gu, Xuewei Zhou, Yajie Niu, et al.
Food Chemistry (2024) Vol. 463, pp. 141138-141138
Closed Access | Times Cited: 5
Green synthesis of N-succinyl-L-tyrosine: Decoding its taste-enhancing effects and mechanisms via sensory evaluation and molecular simulation
Pimiao Huang, Zhirong Wang, Xu Zhao, et al.
Food Research International (2025) Vol. 202, pp. 115755-115755
Closed Access
Identification and taste presentation characteristics of umami peptides from soybean paste based on peptidomics and virtual screening
Guoyang Pan, Feiyu An, Junrui Wu, et al.
Food Chemistry (2025) Vol. 477, pp. 143621-143621
Closed Access
Page 1 - Next Page

Scroll to top