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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:

Study on the effects and mechanisms of ultrasound on the peptide profile and taste of unsmoked bacon using peptidomics and bioinformatics
Jian Zhang, Fidel Toldrá, Wangang Zhang, et al.
Food Chemistry (2023) Vol. 414, pp. 135764-135764
Open Access | Times Cited: 20

Showing 20 citing articles:

Effects of ultrasound pretreatment on flavor characteristics and physicochemical properties of dry-cured ham slices during refrigerated vacuum storage
Jian Zhang, Leticia Mora, Fidel Toldrá, et al.
LWT (2024) Vol. 199, pp. 116132-116132
Open Access | Times Cited: 8
Enhancement of angiotensin converting enzyme (ACE) inhibitory activity of walnut peptides: Insights into the effect of ultrasound on protein structure and peptide function
Xueying Song, Ruili Liu, Yihan Mu, et al.
Food Chemistry Advances (2025), pp. 100931-100931
Open Access | Times Cited: 1
Effects of ultrasonic-assisted marinating on degradation of beef protein and formation of flavor precursors
Weifang Lin, Jiafei Zhu, Yangying Sun, et al.
Journal of Food Composition and Analysis (2024) Vol. 133, pp. 106407-106407
Closed Access | Times Cited: 5
Sensory-Guided Isolation, Identification, and Active Site Calculation of Novel Umami Peptides from Ethanol Precipitation Fractions of Fermented Grain Wine (Huangjiu)
Rui Chang, Zhilei Zhou, Yong Dong, et al.
Foods (2023) Vol. 12, Iss. 18, pp. 3398-3398
Open Access | Times Cited: 11
Current food processing methods for obtaining umami peptides from protein-rich foods: A review
Jingxian An, Filicia Wicaksana, Meng Wai Woo, et al.
Trends in Food Science & Technology (2024) Vol. 153, pp. 104704-104704
Closed Access | Times Cited: 4
Impact and correlation of fermentation temperature on the bacterial community, flavor characteristics, and proteolysis of Harbin dry sausages
Yuhang Fan, Kaida Zhang, Qian Liu, et al.
Food Chemistry (2024) Vol. 464, pp. 141703-141703
Closed Access | Times Cited: 4
Effects of walnut kernel pellicle on the composition and properties of enzymatic hydrolysates of walnut meal by peptidomics and bioinformatics
Yujiao Zhang, Li Zhang, Like Lin, et al.
Journal of Food Science (2025) Vol. 90, Iss. 1
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
Investigating the effects of low-salt processing on the umami peptides of dry-cured ham using peptidomics techniques
Ming Ju, Mingxun Cui, Chunxiang Piao, et al.
Food Chemistry (2024) Vol. 457, pp. 140203-140203
Closed Access | Times Cited: 3
Role of the intestines on the muscle quality of Pacific white shrimp (Litopenaeus vannamei) during chilled storage: Physicochemical and label-free–based peptidomics analyses
Yingru Wu, Qi Du, Ruyi Dong, et al.
Food Chemistry (2024) Vol. 460, pp. 140507-140507
Closed Access | Times Cited: 3
Evaluation of ultrasound-assisted process as an approach for improving the overall quality of unsmoked bacon
Jian Zhang, Wangang Zhang, Chao Ma, et al.
Ultrasonics Sonochemistry (2023) Vol. 98, pp. 106490-106490
Open Access | Times Cited: 7
Identification of the Wound Healing Activity Peptidome of Edible Bird’s Nest Protein Hydrolysate and the In Silico Evaluation of Its Transport and Absorption Potential in Skin
Min Wang, Yinglu Qing, Qunyan Fan, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 22, pp. 12529-12540
Closed Access | Times Cited: 2
Identification of salty peptides from enzymolysis extract of oyster by peptidomics and virtual screening
Chaogeng Xiao, Zeping Lai, Cen Zhang, et al.
Food Research International (2024) Vol. 195, pp. 114966-114966
Closed Access | Times Cited: 2
Quality Control of Jinhua Ham from the Influence between Proteases Activities and Processing Parameters: A Review
Shiqi Hu, Xinglian Xu, Wangang Zhang, et al.
Foods (2023) Vol. 12, Iss. 7, pp. 1454-1454
Open Access | Times Cited: 6
Ultrasound combined with post-mortem aging enriches antioxidant peptides in Muscovy ducks
Yuan Gao, Zongshuai Zhu, Tianran Huang, et al.
LWT (2024) Vol. 205, pp. 116482-116482
Open Access | Times Cited: 1
Astral-based DIA proteomics explored the flavor enhancement mechanism of Chinese traditional smoked bacon by staphylococcal co-fermentation
Yang Li, Hongjun Li, Han Wu, et al.
Food Chemistry (2024) Vol. 463, pp. 141563-141563
Closed Access | Times Cited: 1
Investigating the Effects of Low-Salt Processing on the Umami Peptides of Dry-Cured Ham Using Peptidomics Techniques
Ming Ju, Mingxun Cui, Chunxiang Piao, et al.
(2024)
Closed Access
Ultrasound Combined with Post-Mortem Aging Enriches Antioxidant Peptides in Muscovy Ducks
Yuan Gao, Zongshuai Zhu, Tianran Huang, et al.
(2024)
Closed Access
Ultrasound effect on flavor profile of beef jerky produced with partial potassium salt substitute based on GC-IMS technology
Jian Zhang, Lei Jin, Jianjun Zhou, et al.
Ultrasonics Sonochemistry (2024) Vol. 111, pp. 107139-107139
Open Access
The potential of cricMAN1A2 as a novel biomarker for gout diagnosis
Wenyan Guo, Kaixi Liu, Jianhong Sun, et al.
Research Square (Research Square) (2023)
Open Access
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