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:
Unraveling umami complexity: From exploring umami peptides in fermented soybean curd to molecular elucidation of taste mechanisms
Yong Dong, Rui Chang, Zhongwei Ji, et al.
Food Bioscience (2024) Vol. 59, pp. 103951-103951
Closed Access | Times Cited: 9
Yong Dong, Rui Chang, Zhongwei Ji, et al.
Food Bioscience (2024) Vol. 59, pp. 103951-103951
Closed Access | Times Cited: 9
Showing 9 citing articles:
Extraction, characterization, and molecular docking study of umami peptides from Antarctic krill
Wei Tang, Yu‐Qi Feng, Jing Tian, et al.
Food Bioscience (2024) Vol. 61, pp. 104836-104836
Closed Access | Times Cited: 8
Wei Tang, Yu‐Qi Feng, Jing Tian, et al.
Food Bioscience (2024) Vol. 61, pp. 104836-104836
Closed Access | Times Cited: 8
Enzymatic hydrolysis of chicken bone for protein recovery
Xiaomei Ji, Cui Shixiu, Zhijun Zhao, et al.
Food Bioscience (2025), pp. 106133-106133
Closed Access
Xiaomei Ji, Cui Shixiu, Zhijun Zhao, et al.
Food Bioscience (2025), pp. 106133-106133
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
Flavor effect, application status, and research trend of umami peptides based on microbial fermentation in food
Yuhang Fan, Ren‐You Gan, Ziyuan Zhang, et al.
Food Microbiology (2025) Vol. 130, pp. 104769-104769
Closed Access
Yuhang Fan, Ren‐You Gan, Ziyuan Zhang, et al.
Food Microbiology (2025) Vol. 130, pp. 104769-104769
Closed Access
Decoding the Taste of Peptides: Structure, Interactions With Taste Receptors, Bioactivities, and Applications
Nesma Elhadad, Jianping Wu
Sustainable Food Proteins (2025) Vol. 3, Iss. 2
Open Access
Nesma Elhadad, Jianping Wu
Sustainable Food Proteins (2025) Vol. 3, Iss. 2
Open Access
Sensoproteomic Characterization of Lactobacillus Johnsonii-Fermented Pea Protein-Based Beverage: A Promising Strategy for Enhancing Umami and Kokumi Sensations while Mitigating Bitterness
Andrea Spaccasassi, Lijuan Ye, Cristian Rincón, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 28, pp. 15875-15889
Open Access | Times Cited: 3
Andrea Spaccasassi, Lijuan Ye, Cristian Rincón, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 28, pp. 15875-15889
Open Access | Times Cited: 3
Profiling of Potential Anti-Diabetic Active Compounds in White Tea: An Integrated Study of Polyphenol-Targeted Metabolomics, Network Pharmacology, and Computer Simulation
Weiwei Wu, Zhiqiang Zheng, Zhi‐Hui Wang, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3354-3354
Open Access | Times Cited: 1
Weiwei Wu, Zhiqiang Zheng, Zhi‐Hui Wang, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3354-3354
Open 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 | Times Cited: 1
Yi Wu, Yuyao Shi, Zehui Qiu, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-17
Closed Access | Times Cited: 1
Identification and characterization of novel umami peptides from pea hydrolysate by virtual hydrolysis
Yashi Li, Yuting Sun, Minghe Ren, et al.
Food Bioscience (2024) Vol. 63, pp. 105620-105620
Closed Access
Yashi Li, Yuting Sun, Minghe Ren, et al.
Food Bioscience (2024) Vol. 63, pp. 105620-105620
Closed Access
