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:
Exploring novel Kokumi peptides in Agaricus bisporus: selection, identification, and tasting mechanism investigation through sensory evaluation and computer simulation analysis
Tao Feng, Chenwei Ma, Sha Chen, et al.
Food & Function (2024) Vol. 15, Iss. 6, pp. 2879-2894
Closed Access | Times Cited: 5
Tao Feng, Chenwei Ma, Sha Chen, et al.
Food & Function (2024) Vol. 15, Iss. 6, pp. 2879-2894
Closed Access | Times Cited: 5
Showing 5 citing articles:
Bio-Inspired Targeted Screening of Calcium-Chelating Peptides (Ca-Eewnps) from Embryonic Egg White Combined Using Separation-Purification Approach, Peptidomics Techniques and Molecular Docking
Fu Chen, Yifeng Ding, Wenjie Yan, et al.
(2025)
Closed Access
Fu Chen, Yifeng Ding, Wenjie Yan, et al.
(2025)
Closed Access
Yeast protein‐derived γ‐glutamyl peptides prepared by transpeptidation reaction exhibit a pronounced taste‐enhancing effect
Jiaying Liu, Yu Fu, Liang Ma, et al.
Food Frontiers (2024)
Open Access | Times Cited: 2
Jiaying Liu, Yu Fu, Liang Ma, et al.
Food Frontiers (2024)
Open Access | Times Cited: 2
Current Advances in the Salt Reduction Properties of Kokumi γ-Glutamyl Peptides: A Review
Jun Li, Hongbo Yi, Peng Wang, et al.
Food Reviews International (2024), pp. 1-21
Closed Access | Times Cited: 1
Jun Li, Hongbo Yi, Peng Wang, et al.
Food Reviews International (2024), pp. 1-21
Closed Access | Times Cited: 1
A Novel Compound with Kokumi Properties: Enzymatic Preparation and Taste Presentation Evaluation of N-Lauroyl Phenylalanine
Lei Cai, Lu Wang, Xu Zhao, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 33, pp. 18594-18605
Closed Access
Lei Cai, Lu Wang, Xu Zhao, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 33, pp. 18594-18605
Closed Access
Based on green synthesis, multisensory evaluations and molecular simulation approaches: Exploring the taste-enhancing characteristics and mechanisms of N-succinyl-L-leucine
Pimiao Huang, Zhirong Wang, Yifeng Ma, et al.
Food Research International (2024) Vol. 197, pp. 115160-115160
Closed Access
Pimiao Huang, Zhirong Wang, Yifeng Ma, et al.
Food Research International (2024) Vol. 197, pp. 115160-115160
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
