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:
Kokumi Substances, Enhancers of Basic Tastes, Induce Responses in Calcium-Sensing Receptor Expressing Taste Cells
Yutaka Maruyama, Reiko Yasuda, Motonaka Kuroda, et al.
PLoS ONE (2012) Vol. 7, Iss. 4, pp. e34489-e34489
Open Access | Times Cited: 154
Yutaka Maruyama, Reiko Yasuda, Motonaka Kuroda, et al.
PLoS ONE (2012) Vol. 7, Iss. 4, pp. e34489-e34489
Open Access | Times Cited: 154
Showing 1-25 of 154 citing articles:
Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations – A review
Cindy J. Zhao, Andreas Schieber, Michael G. Gänzle
Food Research International (2016) Vol. 89, pp. 39-47
Closed Access | Times Cited: 553
Cindy J. Zhao, Andreas Schieber, Michael G. Gänzle
Food Research International (2016) Vol. 89, pp. 39-47
Closed Access | Times Cited: 553
Taste buds: cells, signals and synapses
Stephen D. Roper, Nirupa Chaudhari
Nature reviews. Neuroscience (2017) Vol. 18, Iss. 8, pp. 485-497
Open Access | Times Cited: 468
Stephen D. Roper, Nirupa Chaudhari
Nature reviews. Neuroscience (2017) Vol. 18, Iss. 8, pp. 485-497
Open Access | Times Cited: 468
New insight into umami receptor, umami/umami-enhancing peptides and their derivatives: A review
Jianan Zhang, Dongxiao Sun‐Waterhouse, Guowan Su, et al.
Trends in Food Science & Technology (2019) Vol. 88, pp. 429-438
Closed Access | Times Cited: 229
Jianan Zhang, Dongxiao Sun‐Waterhouse, Guowan Su, et al.
Trends in Food Science & Technology (2019) Vol. 88, pp. 429-438
Closed Access | Times Cited: 229
Recent developments on umami ingredients of edible mushrooms – A review
Zhang Yin, Chandrasekar Venkitasamy, Zhongli Pan, et al.
Trends in Food Science & Technology (2013) Vol. 33, Iss. 2, pp. 78-92
Closed Access | Times Cited: 218
Zhang Yin, Chandrasekar Venkitasamy, Zhongli Pan, et al.
Trends in Food Science & Technology (2013) Vol. 33, Iss. 2, pp. 78-92
Closed Access | Times Cited: 218
Genetics of Taste Receptors
Alexander A. Bachmanov, Natalia P. Bosak, Cailu Lin, et al.
Current Pharmaceutical Design (2014) Vol. 20, Iss. 16, pp. 2669-2683
Open Access | Times Cited: 197
Alexander A. Bachmanov, Natalia P. Bosak, Cailu Lin, et al.
Current Pharmaceutical Design (2014) Vol. 20, Iss. 16, pp. 2669-2683
Open Access | Times Cited: 197
Chemical and Sensory Characteristics of Soy Sauce: A Review
Carmen Díez-Simón, Charlotte Eichelsheim, Roland Mumm, et al.
Journal of Agricultural and Food Chemistry (2020) Vol. 68, Iss. 42, pp. 11612-11630
Open Access | Times Cited: 185
Carmen Díez-Simón, Charlotte Eichelsheim, Roland Mumm, et al.
Journal of Agricultural and Food Chemistry (2020) Vol. 68, Iss. 42, pp. 11612-11630
Open Access | Times Cited: 185
G Protein-Coupled Receptors in Taste Physiology and Pharmacology
Raise Ahmad, Julie E. Dalziel
Frontiers in Pharmacology (2020) Vol. 11
Open Access | Times Cited: 165
Raise Ahmad, Julie E. Dalziel
Frontiers in Pharmacology (2020) Vol. 11
Open Access | Times Cited: 165
The flavor-enhancing action of glutamate and its mechanism involving the notion of kokumi
Takashi Yamamoto, Chizuko Inui‐Yamamoto
npj Science of Food (2023) Vol. 7, Iss. 1
Open Access | Times Cited: 44
Takashi Yamamoto, Chizuko Inui‐Yamamoto
npj Science of Food (2023) Vol. 7, Iss. 1
Open Access | Times Cited: 44
Novel kokumi peptides from yeast extract and their taste mechanism via an in silico study
Haofeng Lao, Jincui Chang, Haining Zhuang, et al.
Food & Function (2024) Vol. 15, Iss. 5, pp. 2459-2473
Closed Access | Times Cited: 18
Haofeng Lao, Jincui Chang, Haining Zhuang, et al.
Food & Function (2024) Vol. 15, Iss. 5, pp. 2459-2473
Closed Access | Times Cited: 18
Calcium-sensing receptor (CaSR): Pharmacological properties and signaling pathways
Arthur D. Conigrave, Donald T. Ward
Best Practice & Research Clinical Endocrinology & Metabolism (2013) Vol. 27, Iss. 3, pp. 315-331
Closed Access | Times Cited: 191
Arthur D. Conigrave, Donald T. Ward
Best Practice & Research Clinical Endocrinology & Metabolism (2013) Vol. 27, Iss. 3, pp. 315-331
Closed Access | Times Cited: 191
Amino acid sensing in the gastrointestinal tract
Ana San Gabriel, Hisayuki Uneyama
Amino Acids (2012) Vol. 45, Iss. 3, pp. 451-461
Closed Access | Times Cited: 150
Ana San Gabriel, Hisayuki Uneyama
Amino Acids (2012) Vol. 45, Iss. 3, pp. 451-461
Closed Access | Times Cited: 150
Gamma glutamyl peptides: The food source, enzymatic synthesis, kokumi-active and the potential functional properties – A review
Juan Yang, Weidong Bai, Xiaofang Zeng, et al.
Trends in Food Science & Technology (2019) Vol. 91, pp. 339-346
Closed Access | Times Cited: 105
Juan Yang, Weidong Bai, Xiaofang Zeng, et al.
Trends in Food Science & Technology (2019) Vol. 91, pp. 339-346
Closed Access | Times Cited: 105
Discovery of kokumi peptide from yeast extract by LC-Q-TOF-MS/MS and sensomics approach
Jianbin Liu, Huanlu Song, Ye Liu, et al.
Journal of the Science of Food and Agriculture (2014) Vol. 95, Iss. 15, pp. 3183-3194
Closed Access | Times Cited: 103
Jianbin Liu, Huanlu Song, Ye Liu, et al.
Journal of the Science of Food and Agriculture (2014) Vol. 95, Iss. 15, pp. 3183-3194
Closed Access | Times Cited: 103
Flavour of fermented fish, insect, game, and pea sauces: Garum revisited
Ole G. Mouritsen, Lars Duelund, Ghislaine Calleja, et al.
International Journal of Gastronomy and Food Science (2017) Vol. 9, pp. 16-28
Open Access | Times Cited: 98
Ole G. Mouritsen, Lars Duelund, Ghislaine Calleja, et al.
International Journal of Gastronomy and Food Science (2017) Vol. 9, pp. 16-28
Open Access | Times Cited: 98
COVID 19-Induced Smell and Taste Impairments: Putative Impact on Physiology
Nicolas Meunier, Loı̈c Briand, Agnès Jacquin-Piques, et al.
Frontiers in Physiology (2021) Vol. 11
Open Access | Times Cited: 60
Nicolas Meunier, Loı̈c Briand, Agnès Jacquin-Piques, et al.
Frontiers in Physiology (2021) Vol. 11
Open Access | Times Cited: 60
Drivers of Palatability for Cats and Dogs—What It Means for Pet Food Development
Pavinee Watson, David G. Thomas, Emma N. Bermingham, et al.
Animals (2023) Vol. 13, Iss. 7, pp. 1134-1134
Open Access | Times Cited: 34
Pavinee Watson, David G. Thomas, Emma N. Bermingham, et al.
Animals (2023) Vol. 13, Iss. 7, pp. 1134-1134
Open Access | Times Cited: 34
A Novel Regulatory Function of Sweet Taste-Sensing Receptor in Adipogenic Differentiation of 3T3-L1 Cells
Yosuke Masubuchi, Yuko Nakagawa, Jinhui Ma, et al.
PLoS ONE (2013) Vol. 8, Iss. 1, pp. e54500-e54500
Open Access | Times Cited: 95
Yosuke Masubuchi, Yuko Nakagawa, Jinhui Ma, et al.
PLoS ONE (2013) Vol. 8, Iss. 1, pp. e54500-e54500
Open Access | Times Cited: 95
Determination and quantification of the kokumi peptide, γ-glutamyl-valyl-glycine, in commercial soy sauces
Motonaka Kuroda, Yumiko Kato, Junko Yamazaki, et al.
Food Chemistry (2013) Vol. 141, Iss. 2, pp. 823-828
Closed Access | Times Cited: 83
Motonaka Kuroda, Yumiko Kato, Junko Yamazaki, et al.
Food Chemistry (2013) Vol. 141, Iss. 2, pp. 823-828
Closed Access | Times Cited: 83
The Extracellular Calcium-Sensing Receptor in the Intestine: Evidence for Regulation of Colonic Absorption, Secretion, Motility, and Immunity
Lieqi Tang, Catherine Cheng, Xiangrong Sun, et al.
Frontiers in Physiology (2016) Vol. 7
Open Access | Times Cited: 69
Lieqi Tang, Catherine Cheng, Xiangrong Sun, et al.
Frontiers in Physiology (2016) Vol. 7
Open Access | Times Cited: 69
Current progress in kokumi-active peptides, evaluation and preparation methods: a review
Qian Li, Longteng Zhang, René Lametsch
Critical Reviews in Food Science and Nutrition (2020) Vol. 62, Iss. 5, pp. 1230-1241
Closed Access | Times Cited: 69
Qian Li, Longteng Zhang, René Lametsch
Critical Reviews in Food Science and Nutrition (2020) Vol. 62, Iss. 5, pp. 1230-1241
Closed Access | Times Cited: 69
Synthesis and Sensory Characteristics of Kokumi γ-[Glu]n-Phe in the Presence of Glutamine and Phenylalanine: Glutaminase from Bacillus amyloliquefaciens or Aspergillus oryzae as the Catalyst
Juan Yang, Dongxiao Sun‐Waterhouse, Chun Cui, et al.
Journal of Agricultural and Food Chemistry (2017) Vol. 65, Iss. 39, pp. 8696-8703
Closed Access | Times Cited: 66
Juan Yang, Dongxiao Sun‐Waterhouse, Chun Cui, et al.
Journal of Agricultural and Food Chemistry (2017) Vol. 65, Iss. 39, pp. 8696-8703
Closed Access | Times Cited: 66
Mechanism of the perception of “kokumi” substances and the sensory characteristics of the “kokumi” peptide, γ-Glu-Val-Gly
Motonaka Kuroda, Naohiro Miyamura
Flavour (2015) Vol. 4, Iss. 1
Open Access | Times Cited: 65
Motonaka Kuroda, Naohiro Miyamura
Flavour (2015) Vol. 4, Iss. 1
Open Access | Times Cited: 65
Umami-enhancing effect of typical kokumi-active γ-glutamyl peptides evaluated via sensory analysis and molecular modeling approaches
Juan Yang, Yuran Huang, Chun Cui, et al.
Food Chemistry (2020) Vol. 338, pp. 128018-128018
Closed Access | Times Cited: 63
Juan Yang, Yuran Huang, Chun Cui, et al.
Food Chemistry (2020) Vol. 338, pp. 128018-128018
Closed Access | Times Cited: 63
Umami taste in edible seaweeds: The current comprehension and perception
Jelena Milinović, Paulina Mata, Mário Diniz, et al.
International Journal of Gastronomy and Food Science (2020) Vol. 23, pp. 100301-100301
Open Access | Times Cited: 63
Jelena Milinović, Paulina Mata, Mário Diniz, et al.
International Journal of Gastronomy and Food Science (2020) Vol. 23, pp. 100301-100301
Open Access | Times Cited: 63
Kokumi Taste Active Peptides Modulate Salt and Umami Taste
Mee‐Ra Rhyu, Ah-Young Song, Eun Young Kim, et al.
Nutrients (2020) Vol. 12, Iss. 4, pp. 1198-1198
Open Access | Times Cited: 58
Mee‐Ra Rhyu, Ah-Young Song, Eun Young Kim, et al.
Nutrients (2020) Vol. 12, Iss. 4, pp. 1198-1198
Open Access | Times Cited: 58
