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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:

Identification and virtual screening of novel umami peptides from chicken soup by molecular docking
Jingcheng Zhang, Jincheng Zhang, Li Liang, et al.
Food Chemistry (2022) Vol. 404, pp. 134414-134414
Closed Access | Times Cited: 79

Showing 1-25 of 79 citing articles:

Identification of Novel Umami Peptides in Chicken Breast Soup through a Sensory-Guided Approach and Molecular Docking to the T1R1/T1R3 Taste Receptor
Lili Zhang, Dandan Pu, Jingcheng Zhang, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 20, pp. 7803-7811
Closed Access | Times Cited: 73
Identification of umami peptides based on virtual screening and molecular docking from Atlantic cod (Gadus morhua)
Yuanyuan Wang, Junjia Luan, Xuhua Tang, et al.
Food & Function (2023) Vol. 14, Iss. 3, pp. 1510-1519
Closed Access | Times Cited: 56
Virtual screening and characteristics of novel umami peptides from porcine type I collagen
Yuxiang Gu, Jingcheng Zhang, Yajie Niu, et al.
Food Chemistry (2023) Vol. 434, pp. 137386-137386
Closed Access | Times Cited: 48
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
Screening and Characterization of novel umami peptides in Cheddar cheese using peptidomics and bioinformatics approaches
Yuxiang Gu, Jingcheng Zhang, Yajie Niu, et al.
LWT (2024) Vol. 194, pp. 115780-115780
Open Access | Times Cited: 22
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: 21
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
Study on the saltiness-enhancing mechanism of chicken-derived umami peptides by sensory evaluation and molecular docking to transmembrane channel-like protein 4 (TMC4)
Jingcheng Zhang, Wei He, Li Liang, et al.
Food Research International (2024) Vol. 182, pp. 114139-114139
Closed Access | Times Cited: 19
Noteworthy Consensus Effects of D/E Residues in Umami Peptides Used for Designing the Novel Umami Peptides
Zhiyong Cui, Hengli Meng, Tianxing Zhou, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 5, pp. 2789-2800
Closed Access | Times Cited: 18
Identification of novel saltiness/saltiness enhancing peptides in egg proteins: Molecular docking, action mechanism and in vitro activity validation
Yaxin Cao, Lei Yan, Di Liu, et al.
Food Chemistry X (2025) Vol. 26, pp. 102261-102261
Open Access | Times Cited: 2
Advances in flavor peptides with sodium-reducing ability: A review
Tingting Gao, Xincheng Huang, Xu Chen, et al.
Critical Reviews in Food Science and Nutrition (2023), pp. 1-17
Closed Access | Times Cited: 39
Conserved Sites and Recognition Mechanisms of T1R1 and T2R14 Receptors Revealed by Ensemble Docking and Molecular Descriptors and Fingerprints Combined with Machine Learning
Zhiyong Cui, Ninglong Zhang, Tianxing Zhou, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 14, pp. 5630-5645
Closed Access | Times Cited: 38
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: 32
Anti-inflammatory effect of two novel peptides derived from Binglangjiang buffalo whey protein in lipopolysaccharide-stimulated RAW264.7 macrophages
Qiong Zhao, Wentao Zheng, Ziyou Yuan, et al.
Food Chemistry (2023) Vol. 429, pp. 136804-136804
Closed Access | Times Cited: 24
Current progress in umami peptides from blue foods: Preparation, screening, evaluation, synergistic effects, and taste mechanism
Hao Li, Yan Fan, Qiaoji Tian, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104567-104567
Closed Access | Times Cited: 15
Identification and virtual screening of novel salty peptides from hydrolysate of tilapia by-product by batch molecular docking
Hongjun Ren, Jingxuan Zhou, Huixian Fu, et al.
Frontiers in Nutrition (2024) Vol. 10
Open Access | Times Cited: 12
Identification and virtual screening of novel antioxidant peptides from brewing by-products and their cytoprotective effects against H2O2-induced oxidative stress
Zixuan Hu, Chunfeng Liu, Chengtuo Niu, et al.
Food Bioscience (2024) Vol. 58, pp. 103686-103686
Closed Access | Times Cited: 12
Exploring Recent Updates on Molecular Docking: Types, Method, Application, Limitation & Future Prospects
Mahendra Kumar Sahu, Amit Kumar Nayak, Bisrat Hailemeskel, et al.
International Journal Of Pharmaceutical Research And Allied Sciences (2024) Vol. 13, Iss. 2, pp. 24-40
Closed Access | Times Cited: 10
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
Identification of novel umami peptides from oyster hydrolysate and the mechanisms underlying their taste characteristics using machine learning
Baifeng Fu, Minbo Li, Zhihui Chang, et al.
Food Chemistry (2025) Vol. 473, pp. 142970-142970
Closed Access | Times Cited: 1
Exploration of the flavor mechanism of novel umami peptides from lager beer: HPLC-Q-TOF-MS combined with flavor perception, molecular docking and molecular dynamics simulation
He Huang, Yiyuan Chen, Jiaxin Hong, et al.
Journal of Food Composition and Analysis (2025) Vol. 141, pp. 107338-107338
Closed Access | Times Cited: 1
Rambutan peel polyphenols improve color and texture of ground pork: identification, antioxidant and bacteriostatic function, and molecular docking
Bo Zou, Yuhao Zhang, Ruitong Dai, et al.
LWT (2025), pp. 117575-117575
Open Access | Times Cited: 1
ACE inhibitory activity and salt-reduction properties of umami peptides from chicken soup
Jincheng Zhang, Li Liang, Lili Zhang, et al.
Food Chemistry (2023) Vol. 425, pp. 136480-136480
Closed Access | Times Cited: 22
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: 22
Exploring of multi-functional umami peptides from Stropharia rugosoannulata: Saltiness-enhancing effect and mechanism, antioxidant activity and potential target sites
Wanchao Chen, Wen Li, Di Wu, et al.
Food Chemistry (2023) Vol. 439, pp. 138138-138138
Closed Access | Times Cited: 20
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