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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:

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

Showing 22 citing articles:

Research on the screening and inhibition mechanism of angiotensin I-converting enzyme (ACE) inhibitory peptides from tuna dark muscle
Xinyu Zu, Yanan Zhao, Yan Liang, et al.
Food Bioscience (2024) Vol. 59, pp. 103956-103956
Closed Access | Times Cited: 10
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
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
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
Innovations and challenges in the production of prepared dishes based on central kitchen engineering: A review and future perspectives
Yangyang Jia, Lanlan Hu, Ruifeng Liu, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 91, pp. 103521-103521
Closed Access | Times Cited: 18
Screening and identification of novel umami peptides from yeast proteins: Insights into their mechanism of action on receptors T1R1/T1R3
Yuxiang Gu, Xuewei Zhou, Yajie Niu, et al.
Food Chemistry (2024) Vol. 463, pp. 141138-141138
Closed Access | Times Cited: 7
ACE inhibitory activity and gastrointestinal digestion stability of umami peptides IIVFGRQLL from yeast extract
Li Liang, Jincheng Zhang, Baoguo Sun, et al.
LWT (2024) Vol. 203, pp. 116308-116308
Open Access | Times Cited: 6
Discovery of peptides with saltiness-enhancing effects in enzymatic hydrolyzed Agaricus bisporus protein and evaluation of their salt-reduction property
Z. Y. Wang, Yunpeng Cheng, Bertrand Muhoza, et al.
Food Research International (2023) Vol. 177, pp. 113917-113917
Closed Access | Times Cited: 12
Using temporal dominance of sensations (TDS), multiple-sip TDS, chemical composition evaluation, and microstructural analysis to assess the impact of repeated reheating cycles on chicken soup
Mingcheng Zhang, Ming Li, Jiali Li, et al.
Food Chemistry (2024) Vol. 444, pp. 138503-138503
Closed Access | Times Cited: 4
A comprehensive review of plant-derived salt substitutes: Classification, mechanism, and application
Yongzhao Bi, Liang Li, Kaina Qiao, et al.
Food Research International (2024) Vol. 194, pp. 114880-114880
Closed Access | Times Cited: 4
A novel angiotensin I-converting enzyme (ACE) inhibitory peptide from Wuyi rock tea residue: preparation, identification, and its potential molecular mechanism
Xiaoliang Cao, Huiyuan Zhou, Jindong Xie, et al.
LWT (2025) Vol. 216, pp. 117353-117353
Open Access
Purification, Characterization, and Bioactivity of Angiotensin-Converting Enzyme Inhibitory Peptides from Enzymatic Hydrolysate Cicada Chrysalis Protein
Yuqian Zhang, Yue Zhang, Dejian Huang, et al.
(2025)
Closed Access
Isolation and characterization of novel umami peptides from dried-salted large yellow croaker (Larimichthys crocea) and molecular docking to the T1R1/T1R3 taste receptor
Hong Lv, Shanshan Jiang, Xiaoqi Liu, et al.
Journal of Food Composition and Analysis (2025), pp. 107484-107484
Closed Access
Purification, characterization, and bioactivity of angiotensin-converting enzyme inhibitory peptides from enzymatic hydrolysate Cicada chrysalis protein
Yuqian Zhang, Yue Zhang, Dejian Huang, et al.
Food Bioscience (2025), pp. 106440-106440
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
Antihypertensive Effect, ACE Inhibitory Activity, and Stability of Umami Peptides from Yeast Extract
Jincheng Zhang, Li Liang, Yimeng Shan, et al.
Journal of Agricultural and Food Chemistry (2023)
Closed Access | Times Cited: 9
Structure identification and inhibitory mechanism evaluation of three novel angiotensin converting enzyme (ACE) inhibitory peptides from small-aroma chicken
Xinxin Han, Yun-Qin Jia, Chun-Yu Liu, et al.
Process Biochemistry (2023) Vol. 132, pp. 86-96
Closed Access | Times Cited: 4
ACE inhibitory effect and saltiness-enhancing properties of chicken-derived umami peptides: Digestive stability, inhibition kinetics, multiple ligand docking and central composite design
Haotong Zhang, Li Liang, Baoguo Sun, et al.
Food Chemistry (2024) Vol. 464, pp. 141634-141634
Closed 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
Screening of novel umami peptides with saltiness enhancement effect using molecular docking and structure-activity analysis
Xiangning Xie, Yali Dang, Daodong Pan, et al.
Food Research International (2024) Vol. 197, pp. 115208-115208
Closed Access
Food processing drives the toxic lectin reduction and bioactive peptide enhancement in Pinellia ternata
Xuechun Wang, Xiqing Bian, Pingping Dong, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100895-100895
Open Access
Identification and characterization of umami-ACE inhibitory peptides from traditional fermented soybean curds
Guanmian Wei, Feiran Zhao, Ziyi Zhang, et al.
Food Chemistry (2024) Vol. 465, pp. 142160-142160
Closed Access
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