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:
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
Fan Yang, Rui Cao, Anzhen Fu, et al.
Food & Function (2024) Vol. 15, Iss. 13, pp. 7081-7092
Closed Access | Times Cited: 5
Showing 5 citing articles:
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
Zhenqi Li, Ke Shi, Lixin Xue, et al.
Journal of Food Composition and Analysis (2025) Vol. 140, pp. 107200-107200
Closed Access
Machine learning-based exploration of Umami peptides in Pixian douban: Insights from virtual screening, molecular docking, and post-translational modifications
Sen Mei, Liangyu Zhang, Yajie Li, et al.
Food Chemistry (2025) Vol. 478, pp. 143672-143672
Closed Access
Sen Mei, Liangyu Zhang, Yajie Li, et al.
Food Chemistry (2025) Vol. 478, pp. 143672-143672
Closed Access
Screening of Umami Peptides from Fermented Grains by Machine Learning, Molecular Docking and Molecular Dynamics Simulation
Aiping Han, Haosi Liu, Youxu Dai, et al.
Food Bioscience (2024), pp. 105536-105536
Closed Access | Times Cited: 2
Aiping Han, Haosi Liu, Youxu Dai, et al.
Food Bioscience (2024), pp. 105536-105536
Closed 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
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
