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:
Taste-Active Peptides from Triple-Enzymatically Hydrolyzed Straw Mushroom Proteins Enhance Salty Taste: An Elucidation of Their Effect on the T1R1/T1R3 Taste Receptor via Molecular Docking
Shiqing Song, Yunpeng Cheng, Jingyi Wangzhang, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 995-995
Open Access | Times Cited: 6
Shiqing Song, Yunpeng Cheng, Jingyi Wangzhang, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 995-995
Open Access | Times Cited: 6
Showing 6 citing articles:
Research Progress in Saltiness Perception and Salty Substitutes
Xiaojun Wang, Bo Cui, Huiqi Lin, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access | Times Cited: 1
Xiaojun Wang, Bo Cui, Huiqi Lin, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access | Times Cited: 1
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
TMC4 receptor binding properties and interaction mechanisms of salty mushroom peptides
Wen Li, Wanchao Chen, Di Wu, et al.
Food Chemistry (2025) Vol. 475, pp. 143403-143403
Closed Access
Wen Li, Wanchao Chen, Di Wu, et al.
Food Chemistry (2025) Vol. 475, pp. 143403-143403
Closed Access
Improvement on non-Na + saltiness via Maillard reaction between Katsuwonus pelamis hydrolysates and reducing sugar
Xixi Cai, Tingting Gao, Xincheng Huang, et al.
Food Science of Animal Products (2024) Vol. 2, Iss. 3, pp. 9240079-9240079
Open Access
Xixi Cai, Tingting Gao, Xincheng Huang, et al.
Food Science of Animal Products (2024) Vol. 2, Iss. 3, pp. 9240079-9240079
Open 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
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
Mingzhou Song, Tong Zhou, Qiuhong Liao, et al.
Journal of Agricultural and Food Chemistry (2024)
Closed Access
