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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:

Occurrence and role of umami molecules in foods
Alessia Ghirri, Enrico Bignetti
International Journal of Food Sciences and Nutrition (2012) Vol. 63, Iss. 7, pp. 871-881
Closed Access | Times Cited: 30

Showing 1-25 of 30 citing articles:

Seaweeds as Novel Foods and Source of Culinary Flavors
Valentina Figueroa, M. Farfán, José Miguel Aguilera
Food Reviews International (2021) Vol. 39, Iss. 1, pp. 1-26
Closed Access | Times Cited: 70
Exploring the relationships between perceived umami intensity, umami components and electronic tongue responses in food matrices
Yiwen Zhu, Xirui Zhou, Yan Ping Chen, et al.
Food Chemistry (2021) Vol. 368, pp. 130849-130849
Closed Access | Times Cited: 57
Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer
Esmeralda Rangel‐Vargas, José A. Rodrı́guez, Rubén Domínguez, et al.
Foods (2021) Vol. 10, Iss. 11, pp. 2687-2687
Open Access | Times Cited: 56
Umami Characteristics and Taste Improvement Mechanism of Meat
Md Jakir Hossain, AMM Nurul Alam, Eun-Yeong Lee, et al.
Food Science of Animal Resources (2024) Vol. 44, Iss. 3, pp. 515-532
Open Access | Times Cited: 12
Analysis of carcass traits, meat quality, amino acid and fatty acid profiles between different duck lines
Fan Li, Yinglin Lu, Zongliang He, et al.
Poultry Science (2024) Vol. 103, Iss. 7, pp. 103791-103791
Open Access | Times Cited: 8
Recent insights in flavor-enhancers: Definition, mechanism of action, taste-enhancing ingredients, analytical techniques and the potential of utilization
Athanasia Vasilaki, Eleftheria Panagiotopoulou, Thomas Koupantsis, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 32, pp. 9036-9052
Closed Access | Times Cited: 36
Current food processing methods for obtaining umami peptides from protein-rich foods: A review
Jingxian An, Filicia Wicaksana, Meng Wai Woo, et al.
Trends in Food Science & Technology (2024) Vol. 153, pp. 104704-104704
Closed Access | Times Cited: 4
Prolonged Exposure to Monosodium Glutamate in Healthy Young Adults Decreases Perceived Umami Taste and Diminishes Appetite for Savory Foods
Corinna A Noel, Graham Finlayson, Robin Dando
Journal of Nutrition (2018) Vol. 148, Iss. 6, pp. 980-988
Open Access | Times Cited: 34
Quantitative analyses of the umami characteristics of disodium succinate in aqueous solution
Jie Ma, Yan Ping Chen, Yiwen Zhu, et al.
Food Chemistry (2020) Vol. 316, pp. 126336-126336
Closed Access | Times Cited: 29
Unlocking the Potential of the Umami Taste-Presenting Compounds: A Review of the Health Benefits, Metabolic Mechanisms and Intelligent Detection Strategies
Rongrong Xia, Yitong Qiao, Heran Xu, et al.
Food Reviews International (2024), pp. 1-21
Closed Access | Times Cited: 3
The Chemistry behind Tomato Quality
Dario Paolo, G. Bianchi, Roberto Lo Scalzo, et al.
Natural Product Communications (2018) Vol. 13, Iss. 9
Open Access | Times Cited: 28
Comparison of sensitivity to taste and astringency stimuli among vegans and omnivores
Chloé Nuvoli, Laurence Fillion, Céline Lacoste Gregorutti, et al.
Physiology & Behavior (2023) Vol. 262, pp. 114092-114092
Closed Access | Times Cited: 8
Rootstock effect on serotonin and nutritional quality of tomatoes produced under low temperature and light conditions
Patrick Riga, Leyre Benedicto, Libia Alejandra García-Flores, et al.
Journal of Food Composition and Analysis (2015) Vol. 46, pp. 50-59
Closed Access | Times Cited: 28
Sodium Reduction in Bouillon: Targeting a Food Staple to Reduce Hypertension in Sub-saharan Africa
Nicholas Archer, Maeva Cochet‐Broch, Mihaela Mihnea, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 12
Monosodium Glutamate Induced Hepatotoxicity and Oxidative Stress: Pathophysiological, Biochemical and Electron Microscopic Study
Mona Atef, M.D. MOHAMED EL-SHERBINY MOHAMED EL-SHAFEY, Eslam K. Fahmy, et al.
The Medical Journal of Cairo University/˜The œMedical Journal of Cairo University (2019) Vol. 87, Iss. March, pp. 397-406
Open Access | Times Cited: 9
Comparison of taste and odour characteristics of three mass‐produced aquaculture clams in China
Shuai Wang, Yu He, Jianping Zhang, et al.
Aquaculture Research (2019) Vol. 51, Iss. 2, pp. 664-673
Open Access | Times Cited: 8
Characterization of taste compounds: chemical structures and sensory properties
Anni Laffitte, Fabrice Neiers, Loı̈c Briand
Flavour (2016), pp. 154-191
Closed Access | Times Cited: 7
Concurrent Accumulation of Myricetin and Gallic Acid Putatively Responsible for the Umami Taste of a Specialized Old Oolong Tea
Fengyin Li, Wei-hung Yang, Chi‐I Chang, et al.
Journal of food and nutrition research (2013) Vol. 1, Iss. 6, pp. 164-173
Closed Access | Times Cited: 6
Proceedings of the 2015 ASPEN Research Workshop—Taste Signaling
Alan C. Spector, Carel W. le Roux, Steven D. Munger, et al.
Journal of Parenteral and Enteral Nutrition (2015) Vol. 41, Iss. 1, pp. 113-124
Open Access | Times Cited: 6
Taste Compounds and Polyphenolic Profile of Tomato Varieties Cultivated with Beneficial Microorganisms: A Chemical Investigation on Nutritional Properties and Sensory Qualities
Carlo F. Morelli, Adele Cutignano, Giovanna Speranza, et al.
Biomolecules (2023) Vol. 13, Iss. 1, pp. 117-117
Open Access | Times Cited: 2
Quality Appraisal of Labeo rohita Roe Protein Concentrate and Characterization of the Roe Protein Concentrate-Based Extruded Munchies
Priyadarshini Chakraborty, Abhi Pramanik, D. K. Bhattacharyya, et al.
Journal of Aquatic Food Product Technology (2020) Vol. 29, Iss. 9, pp. 871-885
Closed Access | Times Cited: 5
La cuestión de las sensaciones gustativas básicas
Norma Constanza López-Ortiz
Perspectivas en Nutrición Humana (2015) Vol. 17, Iss. 1
Open Access | Times Cited: 4
Production of 5′-Inosinic Acid by Whole-Cell Biocatalyst Expressing a Mutated Acid Phosphatase/Phosphotransferase
Hui Yuan, Zifan Jia, Juhua He, et al.
Lecture notes in electrical engineering (2017), pp. 605-614
Closed Access | Times Cited: 3
In Silico Analysis of Soybean-Derived Umami Peptides: Discovery and Interaction Mechanisms with T1r1/T1r3 Receptor
Xiaoli Shen, Hao Zhang, Pengyin Zhang, et al.
(2024)
Closed Access
Investigation of Histamine Removal by Electrodialysis from the Fermented Fish Sauce and Its Effects on the Flavor
Yicheng Ding, Mengting Qiu, Xiaoling Tang, et al.
Foods (2023) Vol. 12, Iss. 6, pp. 1325-1325
Open Access | Times Cited: 1
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