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:
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
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
Showing 20 citing articles:
Current progress in umami peptides from blue foods: Preparation, screening, evaluation, synergistic effects, and taste mechanism
Hao Li, Yan Fan, Qiaoji Tian, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104567-104567
Closed Access | Times Cited: 13
Hao Li, Yan Fan, Qiaoji Tian, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104567-104567
Closed Access | Times Cited: 13
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
Lei Cai, Liyu Li, Xu Zhao, et al.
Food Chemistry (2024) Vol. 454, pp. 139718-139718
Closed Access | Times Cited: 5
Enhancement of taste of Low-sodium dry-cured mackerel (Scomberomorus niphonius) via the light fermentation with Lactobacillus plantarum R-1
Juan Yang, Pingru Liu, Yongtao Fei, et al.
LWT (2025) Vol. 217, pp. 117356-117356
Open Access
Juan Yang, Pingru Liu, Yongtao Fei, et al.
LWT (2025) Vol. 217, pp. 117356-117356
Open Access
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
He Huang, Yiyuan Chen, Jiaxin Hong, et al.
Journal of Food Composition and Analysis (2025) Vol. 141, pp. 107338-107338
Closed Access
Analysis of the mechanism of difference in umami peptides from oysters (Crassostrea ariakensis) prepared by trypsin hydrolysis and boiling through hydrogen bond interactions
Yikun Fang, Min Lv, Chuanyan Pan, et al.
Food Chemistry (2025) Vol. 476, pp. 143367-143367
Closed Access
Yikun Fang, Min Lv, Chuanyan Pan, et al.
Food Chemistry (2025) Vol. 476, pp. 143367-143367
Closed Access
Molecular Characteristics and Thermal Stability of Salty/Saltiness-Enhancing Peptides from Enzymatic Hydrolysates of Agaricus bisporus
Meihua Li, Xue Xia, Foxin Zhang, et al.
Journal of Agricultural and Food Chemistry (2025) Vol. 73, Iss. 9, pp. 5436-5449
Closed Access
Meihua Li, Xue Xia, Foxin Zhang, et al.
Journal of Agricultural and Food Chemistry (2025) Vol. 73, Iss. 9, pp. 5436-5449
Closed Access
Peptidomics-based analysis and preparation of umami peptides from enzymatically digested chicken bone fluid
Di Jiang, Qi Gao, Qiqi Wang, et al.
LWT (2025), pp. 117739-117739
Open Access
Di Jiang, Qi Gao, Qiqi Wang, et al.
LWT (2025), pp. 117739-117739
Open Access
Low molecular weight peptides in tauco, a fermented soy product, associated to umami taste through peptidomics‐sensomics approach
Vika Tresnadiana Herlina, Hanifah Nuryani Lioe, Harsi Dewantari Kusumaningrum, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 5, pp. 3151-3166
Closed Access | Times Cited: 4
Vika Tresnadiana Herlina, Hanifah Nuryani Lioe, Harsi Dewantari Kusumaningrum, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 5, pp. 3151-3166
Closed Access | Times Cited: 4
Identification and screening of umami peptides from skipjack tuna (Katsuwonus pelamis) hydrolysates using EAD/CID based micro-UPLC-QTOF-MS and the molecular interaction with T1R1/T1R3 taste receptor
Cui Shi, Di Hu, Lai Wei, et al.
Journal of Chromatography A (2024) Vol. 1734, pp. 465290-465290
Closed Access | Times Cited: 3
Cui Shi, Di Hu, Lai Wei, et al.
Journal of Chromatography A (2024) Vol. 1734, pp. 465290-465290
Closed Access | Times Cited: 3
Identification of salty peptides from enzymolysis extract of oyster by peptidomics and virtual screening
Chaogeng Xiao, Zeping Lai, Cen Zhang, et al.
Food Research International (2024) Vol. 195, pp. 114966-114966
Closed Access | Times Cited: 2
Chaogeng Xiao, Zeping Lai, Cen Zhang, et al.
Food Research International (2024) Vol. 195, pp. 114966-114966
Closed Access | Times Cited: 2
Screening and characterization of umami peptides from enzymatic and fermented products of wheat gluten using machine learning
Haowen Chen, Chunxia Zhou, Guili Jiang, et al.
LWT (2024) Vol. 208, pp. 116700-116700
Open Access | Times Cited: 2
Haowen Chen, Chunxia Zhou, Guili Jiang, et al.
LWT (2024) Vol. 208, pp. 116700-116700
Open Access | Times Cited: 2
Identification and Screening of Novel Umami Peptides from Skipjack Tuna (Katsuwonus Pelamis) Hydrolysates Using Ead/Cid Based Micro-Uplc-Qtof-Ms and the Molecular Interaction with T1r1/T1r3 Taste Receptor
Cui Shi, Di Hu, Lai Wei, et al.
(2024)
Closed Access
Cui Shi, Di Hu, Lai Wei, et al.
(2024)
Closed Access
Screening and Characterization of Umami Peptides from Enzymatic and Fermented Products of Wheat Gluten Using Machine Learning
Haowen Chen, Chunxia Zhou, Guili Jiang, et al.
(2024)
Closed Access
Haowen Chen, Chunxia Zhou, Guili Jiang, et al.
(2024)
Closed Access
Discovery of Novel Saltiness-Enhancing Peptides from Yeast Extract And Evaluation of Their Bidirectional Saltiness Regulation Effects
Xu Zhao, Pimiao Huang, Chun Cui, et al.
(2024)
Closed Access
Xu Zhao, Pimiao Huang, Chun Cui, et al.
(2024)
Closed Access
Efficient screening and discovery of umami peptides in Douchi enhanced by molecular dynamics simulations
Weidan Guo, Kangzi Ren, Long Zhao, et al.
Food Chemistry X (2024) Vol. 24, pp. 101940-101940
Open Access
Weidan Guo, Kangzi Ren, Long Zhao, et al.
Food Chemistry X (2024) Vol. 24, pp. 101940-101940
Open 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
Yuanyuan Ai, John Yun Niu, Yingrun Fan, et al.
Food & Function (2024)
Closed Access
Identification and characterization of umami-ACE inhibitory peptides from traditional fermented soybean curds
Guanmian Wei, Feiran Zhao, Ziyi Zhang, et al.
Food Chemistry (2024) Vol. 465, pp. 142160-142160
Closed Access
Guanmian Wei, Feiran Zhao, Ziyi Zhang, et al.
Food Chemistry (2024) Vol. 465, pp. 142160-142160
Closed Access
Peptidomics and computational peptidology insights into the taste peptide profile of different extraction methods: A case study of fermented rice wine (Huangjiu)
Rui Chang, Zhilei Zhou, Yuezheng Xu, et al.
Food Bioscience (2024), pp. 105476-105476
Closed Access
Rui Chang, Zhilei Zhou, Yuezheng Xu, et al.
Food Bioscience (2024), pp. 105476-105476
Closed 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
Yi Wu, Yuyao Shi, Zehui Qiu, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-17
Closed Access
Discovery of novel saltiness-enhancing peptides from yeast extract and evaluation of their bidirectional saltiness regulation effects
Xu Zhao, Pimiao Huang, Chun Cui, et al.
Food Research International (2024) Vol. 202, pp. 115622-115622
Closed Access
Xu Zhao, Pimiao Huang, Chun Cui, et al.
Food Research International (2024) Vol. 202, pp. 115622-115622
Closed Access
Exploring the salty peptides of enzymatically hydrolyzed Volvariella volvacea protein: Structural analysis and taste perception insights
Xiaoyu Jiang, Yang Yang, Chi‐Tang Ho, et al.
Food Research International (2024) Vol. 197, pp. 115155-115155
Closed Access
Xiaoyu Jiang, Yang Yang, Chi‐Tang Ho, et al.
Food Research International (2024) Vol. 197, pp. 115155-115155
Closed Access
