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 and Characterization of Novel Umami Peptides from Protein Hydrolysates of Morchella esculenta and Their Interaction with T1R1/T1R3 Receptor
Xuefeng Wang, Dan Zhang, Guo Qihong, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 38, pp. 14046-14056
Closed Access | Times Cited: 10

Showing 10 citing articles:

Mushrooms in innovative food products: challenges and potential opportunities as meat substitutes, snacks and functional beverages
Alex Graça Contato, Carlos Adam Conte‐Júnior
Trends in Food Science & Technology (2025), pp. 104868-104868
Closed Access
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
Characterization and functional properties of umami peptides from douchi: Taste mechanism and antioxidant activity
Shiyu Zhang, Feng Chen, Jianfei Li, et al.
Food Bioscience (2024) Vol. 60, pp. 104303-104303
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: 4
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: 4
Novel umami-enhancing peptides of beef M. Semimembranosus hydrolysates and interactions with the T1R1/T1R3 taste receptor
Dongheon Lee, Hye-Jin Kim, Cheorun Jo
Food Chemistry (2024) Vol. 463, pp. 141368-141368
Closed Access | Times Cited: 1
Isolation and characterization of novel umami peptides from bay scallop (Argopecten irradians) and molecular docking to the T1R1/T1R3 taste receptor
Liyang Chang, Xiu‐Zheng Zhang, Zhiqin Zhang, et al.
LWT (2024) Vol. 207, pp. 116645-116645
Open Access
Qingqianliutianosides A–E: five new sweet dammarane triterpenoid glycosides derived from the leaves of Cyclocarya paliurus – identification, characterization and interactions with T1R2/T1R3 sweet taste receptors
Tingsi Guo, Yong Yang, Ling Liang, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access
Rapid screening of novel umami peptides in high-umami scored air-dried chicken under low-salt processing based on molecular sensory techniques
Zhenzhen Yu, Mingzhen Liu, Ju Xu, et al.
Food Bioscience (2024), pp. 105479-105479
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
Page 1

Scroll to top