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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:

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: 17

Showing 17 citing articles:

The ENaC taste receptor’s perceived mechanism of mushroom salty peptides revealed by molecular interaction analysis
Wen Li, Wanchao Chen, Di Wu, et al.
npj Science of Food (2025) Vol. 9, Iss. 1
Open Access | Times Cited: 1
Umami Peptide Synergy Unveiled: A Comprehensive Study from Molecular Simulation to Practical Validation of Sensing Strategy
Yanyang Yu, Zhiyong Cui, Tianxing Zhou, et al.
Biosensors and Bioelectronics (2025) Vol. 278, pp. 117331-117331
Closed Access | Times Cited: 1
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
Cross-modal correspondence between visual information and taste: Deciphering the relationship between color and umami using hydrolysates of salmon head as a case study
Cui Shi, Lai Wei, Xuan Yuan, et al.
Food Chemistry (2025) Vol. 478, pp. 143673-143673
Closed Access
Study on the interventional effect and molecular mechanism of HSP72 in regulating oxidative stress by watermelon seed peptide RDPEER
Ziqi Yan, Simeng Chen, Chidimma Juliet Igbokwe, et al.
Food Chemistry (2025) Vol. 478, pp. 143748-143748
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
Protective mechanism of milk-derived bioactive peptides VPP and IPP against lipopolysaccharide-induced inflammation in bovine mammary epithelial cells and a mouse mastitis model
Meifei Zhu, Ruike Wei, Jingyan Li, et al.
Deleted Journal (2025) Vol. 2
Closed Access
Preparation of umami peptides from chicken breast by batch coupled enzymatic hydrolysis and membrane separation mode and the taste mechanism of identified umami peptides
Jing Guo, Li Chen, Cunshan Zhou, et al.
Food Chemistry (2024) Vol. 456, pp. 139963-139963
Closed Access | Times Cited: 4
From prediction to design: Revealing the mechanisms of umami peptides using interpretable deep learning, quantum chemical simulations, and module substitution
Lijun Su, Zongwei Ma, Huizhuo Ji, et al.
Food Chemistry (2025), pp. 144301-144301
Closed Access
Sensoproteomic Characterization of Lactobacillus Johnsonii-Fermented Pea Protein-Based Beverage: A Promising Strategy for Enhancing Umami and Kokumi Sensations while Mitigating Bitterness
Andrea Spaccasassi, Lijuan Ye, Cristian Rincón, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 28, pp. 15875-15889
Open Access | Times Cited: 3
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
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
Research on the Synergistic Inhibition of Angiotensin-Converting Enzyme (ACE) by the Gastrointestinal Digestion Products of the ACE Inhibitory Peptide FPPDVA
Yan Liang, Xinyu Zu, Yanan Zhao, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 44, pp. 24463-24475
Closed Access | Times Cited: 1
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
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
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
Exploration of Bioactive Umami Peptides from Wheat Gluten: Umami Mechanism, Antioxidant Activity, and Potential Disease Target Sites
Haowen Chen, Huiyan Zhao, Cuiling Li, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3805-3805
Open Access
Screening, identification, and mechanism of novel antioxidant peptides in walnut meal under aerobic stress
Hui Ouyang, Xiaolong Liu, Jiaying Huo, et al.
Food Chemistry (2024) Vol. 470, pp. 142677-142677
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
Structural Feature of Salty/Saltiness-Enhancing Peptides Derived from Coprinus comatus and Their Stability during Subsequent Thermal Treatment and Maillard Reaction
Mingzhou Song, Tong Zhou, Qiuhong Liao, et al.
Journal of Agricultural and Food Chemistry (2024)
Closed Access
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