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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:

Umami as an ‘Alimentary’ Taste. A New Perspective on Taste Classification
Isabella Hartley, Djin Gie Liem, Russell Keast
Nutrients (2019) Vol. 11, Iss. 1, pp. 182-182
Open Access | Times Cited: 114

Showing 1-25 of 114 citing articles:

Characterization and evaluation of umami taste: A review
Wenli Wang, Xirui Zhou, Yuan Liu
TrAC Trends in Analytical Chemistry (2020) Vol. 127, pp. 115876-115876
Closed Access | Times Cited: 235
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
From Molecular Dynamics to Taste Sensory Perception: A Comprehensive Study on the Interaction of Umami Peptides with the T1R1/T1R3-VFT Receptor
Hengli Meng, Zhiyong Cui, Yanyang Yu, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 12, pp. 6533-6543
Closed Access | Times Cited: 23
Effects of umami substances as taste enhancers on salt reduction in meat products: A review
Fang Ma, Yang Li, Yuanlv Zhang, et al.
Food Research International (2024) Vol. 185, pp. 114248-114248
Closed Access | Times Cited: 17
Alteration, Reduction and Taste Loss: Main Causes and Potential Implications on Dietary Habits
Davide Risso, Dennis Drayna, Gabriella Morini
Nutrients (2020) Vol. 12, Iss. 11, pp. 3284-3284
Open Access | Times Cited: 111
Seven novel umami peptides from Takifugu rubripes and their taste characteristics
Ziyuan Liu, Yiwen Zhu, Wenli Wang, et al.
Food Chemistry (2020) Vol. 330, pp. 127204-127204
Closed Access | Times Cited: 110
Analysis of umami taste substances of morel mushroom (Morchella sextelata) hydrolysates derived from different enzymatic systems
Juan Gao, Donglu Fang, Benard Muinde Kimatu, et al.
Food Chemistry (2021) Vol. 362, pp. 130192-130192
Closed Access | Times Cited: 78
In-silico investigation of umami peptides with receptor T1R1/T1R3 for the discovering potential targets: A combined modeling approach
Wenli Wang, Zhiyong Cui, Menghua Ning, et al.
Biomaterials (2021) Vol. 281, pp. 121338-121338
Open Access | Times Cited: 78
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
Flavor and Metabolite Profiles of Meat, Meat Substitutes, and Traditional Plant-Based High-Protein Food Products Available in Australia
Kornelia Kaczmarska, Matthew C. Taylor, Udayasika Piyasiri, et al.
Foods (2021) Vol. 10, Iss. 4, pp. 801-801
Open Access | Times Cited: 63
The enhancement of the perception of saltiness by umami sensation elicited by flavor enhancers in salt solutions
Xiaoxia Sun, Kui Zhong, Di Zhang, et al.
Food Research International (2022) Vol. 157, pp. 111287-111287
Closed Access | Times Cited: 52
Characterization of novel umami-active peptides from Stropharia rugoso-annulata mushroom and in silico study on action mechanism
Wanchao Chen, Wen Li, Di Wu, et al.
Journal of Food Composition and Analysis (2022) Vol. 110, pp. 104530-104530
Closed Access | Times Cited: 45
Taste characteristics and umami mechanism of novel umami peptides from hen egg proteins
Wenzhu Zhao, Qian Zhang, Lijun Su, et al.
LWT (2023) Vol. 181, pp. 114778-114778
Open Access | Times Cited: 31
Sensory profile of pulse-based high moisture meat analogs: A study on the complex effect of germination and extrusion processing
Muhammad Usman, Gabriel Swanson, Bingcan Chen, et al.
Food Chemistry (2023) Vol. 426, pp. 136585-136585
Open Access | Times Cited: 26
Taste and Smell Disorders in Cancer Treatment: Results from an Integrative Rapid Systematic Review
Tania Buttiron Webber, Irene Maria Briata, Andrea DeCensi, et al.
International Journal of Molecular Sciences (2023) Vol. 24, Iss. 3, pp. 2538-2538
Open Access | Times Cited: 24
Three novel umami peptides from watermelon soybean paste and the revelation of the umami mechanism through molecular docking with T1R1/T1R3
Yuexin Yao, Yanling Shi, Juanjuan Yi, et al.
Food Bioscience (2024) Vol. 59, pp. 104155-104155
Closed Access | Times Cited: 11
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
“Ethno-microbiology” of ethnic Indian fermented foods and alcoholic beverages
Jyoti Prakash Tamang
Journal of Applied Microbiology (2021) Vol. 133, Iss. 1, pp. 145-161
Closed Access | Times Cited: 52
Explaining Crossmodal Correspondences Between Colours and Tastes
Charles Spence, Carmel Levitan
i-Perception (2021) Vol. 12, Iss. 3
Open Access | Times Cited: 51
Factors affecting odour-induced taste enhancement
Charles Spence
Food Quality and Preference (2021) Vol. 96, pp. 104393-104393
Open Access | Times Cited: 46
Considerations of the use of the electronic tongue in sensory science
Carolyn F. Ross
Current Opinion in Food Science (2021) Vol. 40, pp. 87-93
Open Access | Times Cited: 45
Systematic review of the odorous volatile compounds that contribute to flavour profiles of aquatic animals
Ben C. Jones, Melissa M. Rocker, Russell Keast, et al.
Reviews in Aquaculture (2022) Vol. 14, Iss. 3, pp. 1418-1477
Open Access | Times Cited: 37
Sensory descriptors for pulses and pulse‐derived ingredients: Toward a standardized lexicon and sensory wheel
Claire M. Chigwedere, Janitha P.D. Wanasundara, P.J. Shand
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 2, pp. 999-1023
Closed Access | Times Cited: 36
Metagenomic-Metabolomic Mining of Kinema, a Naturally Fermented Soybean Food of the Eastern Himalayas
Pynhunlang Kharnaior, Jyoti Prakash Tamang
Frontiers in Microbiology (2022) Vol. 13
Open Access | Times Cited: 30
Dietary culture and antiquity of the Himalayan fermented foods and alcoholic fermented beverages
Jyoti Prakash Tamang
Journal of Ethnic Foods (2022) Vol. 9, Iss. 1
Open Access | Times Cited: 30
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