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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:

Novel umami peptide from Hypsizygus marmoreus hydrolysate and molecular docking to the taste receptor T1R1/T1R3
Jincui Chang, Xue Li, Yi Liang, et al.
Food Chemistry (2022) Vol. 401, pp. 134163-134163
Closed Access | Times Cited: 61

Showing 1-25 of 61 citing articles:

A systematic review on marine umami peptides: Biological sources, preparation methods, structure-umami relationship, mechanism of action and biological activities
Yumei Wang, Zhe Zhang, Sheng Yan, et al.
Food Bioscience (2024) Vol. 57, pp. 103637-103637
Closed Access | Times Cited: 44
Flavor Characteristics of Umami Peptides from Wuding Chicken Revealed by Molecular Dynamics Simulation
Rong Jia, Yuan Yang, Guozhou Liao, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 7, pp. 3673-3682
Closed Access | Times Cited: 20
In-depth discovery and taste presentation mechanism studies on umami peptides derived from fermented sea bass based on peptidomics and machine learning
Chunxin Wang, Yanyan Wu, Huan Xiang, et al.
Food Chemistry (2024) Vol. 448, pp. 138999-138999
Closed Access | Times Cited: 20
Novel salty peptides derived from bovine bone: Identification, taste characteristic, and salt-enhancing mechanism
Haiyan Wang, Di Chen, Wenjing Lü, et al.
Food Chemistry (2024) Vol. 447, pp. 139035-139035
Closed Access | Times Cited: 19
Effects of continuous enzymolysis on the umami characteristics of Lentinula edodes and the flavor formation mechanism of umami peptides
Daoyou Chen, Wanchao Chen, Wen Li, et al.
Food Chemistry (2023) Vol. 420, pp. 136090-136090
Closed Access | Times Cited: 37
Identification, flavor characteristics and molecular docking of umami taste peptides of Xuanwei ham
Hongwei Cui, Hongyuan Li, Yue Wu, et al.
Food Research International (2023) Vol. 173, pp. 113211-113211
Closed Access | Times Cited: 36
Revealing the Secret of Umami Taste of Peptides Derived from Fermented Broad Bean Paste
Jianhua Zhao, Shiqi Liao, Jinlin Han, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 11, pp. 4706-4716
Closed Access | Times Cited: 34
Improving the flavor of tilapia fish head soup by adding lipid oxidation products and cysteine
Huixian Fu, Qiaohui Feng, Dan Qiu, et al.
Food Chemistry (2023) Vol. 429, pp. 136976-136976
Closed Access | Times Cited: 28
Characterization and functional properties of umami peptides from douchi: Taste mechanism and antioxidant activity
Shiyu Zhang, Feng Chen, Jianfei Li, et al.
Food Bioscience (2024) Vol. 60, pp. 104303-104303
Closed Access | Times Cited: 10
Non-volatile taste active compounds and umami evaluation of Agrocybe aegerita hydrolysates derived using different enzymes
Fan Yang, Anzhen Fu, Hongyan Meng, et al.
Food Bioscience (2024) Vol. 58, pp. 103772-103772
Closed Access | Times Cited: 9
Research trends in production, separation, and identification of bioactive peptides from fungi – A critical review
Tanvir Ahmed, Angéla Juhász, Utpal Bose, et al.
Journal of Functional Foods (2024) Vol. 119, pp. 106343-106343
Open Access | Times Cited: 8
Identifying the structures and taste characteristics of two novel Maillard reaction products in tea
Huajie Wang, Yijun Yang, Lin Chen, et al.
Food Chemistry (2023) Vol. 431, pp. 137125-137125
Closed Access | Times Cited: 21
Peptidomics Screening and Molecular Docking with Umami Receptors T1R1/T1R3 of Novel Umami Peptides from Oyster (Crassostrea gigas) Hydrolysates
Junwei Zhang, Zongcai Tu, Pingwei Wen, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 72, Iss. 1, pp. 634-646
Closed Access | Times Cited: 21
Excavation, identification and structure-activity relationship of heat-stable umami peptides in the processing of Wuding chicken
Rong Jia, Yuan Yang, Guozhou Liao, et al.
Food Chemistry (2023) Vol. 430, pp. 137051-137051
Closed Access | Times Cited: 19
Identification of umami peptides from Wuding chicken by Nano-HPLC-MS/MS and insights into the umami taste mechanisms
Rong Jia, Ying He, Guozhou Liao, et al.
Food Research International (2023) Vol. 172, pp. 113208-113208
Closed Access | Times Cited: 17
Insights into the identification of bitter peptides from Jinhua ham and its taste mechanism by molecular docking and transcriptomics analysis
Wenfang Dai, Aiyue Xiang, Daodong Pan, et al.
Food Research International (2024) Vol. 189, pp. 114534-114534
Closed Access | Times Cited: 8
Revealing the flavor profile of citrus Pu-erh tea through GC-MS-O and untargeted metabolomics
Jiaqing Sun, Weitong Cai, Tao Feng, et al.
Beverage Plant Research (2024) Vol. 4, Iss. 1
Open Access | Times Cited: 6
Unraveling novel umami peptides from yeast extract (Saccharomyces cerevisiae) using peptidomics and molecular interaction modeling
Chunyu Gao, Rilei Yu, Xiaomei Zhang, et al.
Food Chemistry (2024) Vol. 453, pp. 139691-139691
Closed Access | Times Cited: 6
Investigation of umami peptides and taste mechanisms in Agrocybe aegerita: based on sensory evaluation and molecular docking techniques
Fan Yang, Rui Cao, Anzhen Fu, et al.
Food & Function (2024) Vol. 15, Iss. 13, pp. 7081-7092
Closed Access | Times Cited: 6
Integration of cloud-based molecular networking and docking for enhanced umami peptide screening from Pixian douban
Sen Mei, Shanshan Yao, Jingjing Mo, et al.
Food Chemistry X (2023) Vol. 21, pp. 101098-101098
Open Access | Times Cited: 12
Preparation and Characterization of Cinnamon–Clove Compound Essential Oil Microcapsules/Graphene Oxide/Polyvinyl Alcohol/Polylactic Acid Composite Films for White Beech Mushrooms Packaging
Haoran Zhang, Weijing Sun, Shuyan Xu
Journal of Polymers and the Environment (2024) Vol. 32, Iss. 6, pp. 2679-2697
Closed Access | Times Cited: 4
Low molecular weight peptides in tauco, a fermented soy product, associated to umami taste through peptidomics‐sensomics approach
Vika Tresnadiana Herlina, Hanifah Nuryani Lioe, Harsi Dewantari Kusumaningrum, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 5, pp. 3151-3166
Closed Access | Times Cited: 4
Low-Molecular-Weight Peptides Prepared from Hypsizygus marmoreus Exhibit Strong Antioxidant and Antibacterial Activities
Shaoxiong Zhou, Zheng Xiao, Junzheng Sun, et al.
Molecules (2024) Vol. 29, Iss. 14, pp. 3393-3393
Open Access | Times Cited: 4
Decoding of Salty/Saltiness-Enhancing Peptides Derived from Goose Hemoglobin and the Interaction Mechanism with TMC4 Receptor
Ran Wang, Xinrui Feng, Zhihao Gong, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 34, pp. 19107-19119
Closed Access | Times Cited: 4
Isolation and characterization of novel umami peptides from bay scallop (Argopecten irradians) and molecular docking to the T1R1/T1R3 taste receptor
Liyang Chang, Xiu‐Zheng Zhang, Zhiqin Zhang, et al.
LWT (2024) Vol. 207, pp. 116645-116645
Open Access | Times Cited: 4
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