Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

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: 47

Showing 1-25 of 47 citing articles:

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: 20
Characteristics of saltiness-enhancing peptides derived from yeast proteins and elucidation of their mechanism of action by molecular docking
Yajie Niu, Yuxiang Gu, Jingcheng Zhang, et al.
Food Chemistry (2024) Vol. 449, pp. 139216-139216
Closed Access | Times Cited: 20
Isolation and identification of novel umami-enhancing peptides from fermented soybean meal hydrolysate by consecutive chromatography and UPLC–ESI–QTOF–MS/MS
Chenchen Cao, Hui Jun Kang, Yihan Mu, et al.
Food Bioscience (2024) Vol. 58, pp. 103661-103661
Closed Access | Times Cited: 13
Combination of virtual screening, machine learning, molecular dynamics simulations and sensory evaluation to discover novel umami peptides from fermented Atlantic cod
Hao Zou, Hao Wang, Jinlong Zhao, et al.
Food Bioscience (2024) Vol. 59, pp. 104250-104250
Closed Access | Times Cited: 11
Progress in Multisensory Synergistic Salt Reduction
Shujing Liu, Yuxiang Gu, Ruiyi Zheng, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1659-1659
Open Access | Times Cited: 8
Synthesis, taste characteristics and taste mechanism of N-lactoyl leucine from soy sauce using sensory analysis and UPLC-MS/MS
Junwei Feng, Zikun Huang, Chun Cui, et al.
Food Chemistry (2024) Vol. 454, pp. 139670-139670
Closed Access | Times Cited: 8
Comprehensive review on collagen extraction from food by-products and waste as a value-added material
Nisa V. Salim, Balaraman Madhan, Veronica Glattauer, et al.
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 134374-134374
Open Access | Times Cited: 7
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
Taste characterization and molecular docking study of novel umami flavor peptides in Yanjin black bone Chicken meat
Chao‐Hui Yang, Xuehai Ge, Changrong Ge, et al.
Food Chemistry (2024), pp. 141695-141695
Closed Access | Times Cited: 4
A fast and efficient virtual screening and identification strategy for helix peptide binders based on finDr webserver: A case study of bovine serum albumin (BSA)
J. Bu, Na Luo, Cheng Shen, et al.
International Journal of Biological Macromolecules (2025), pp. 141118-141118
Closed Access
Identification and taste presentation characteristics of umami peptides from soybean paste based on peptidomics and virtual screening
Guoyang Pan, Feiyu An, Junrui Wu, et al.
Food Chemistry (2025) Vol. 477, pp. 143621-143621
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
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
Identification of Novel Umami Peptides from Low-Salt Dry-Cured Ham Skin and Revelation of the Umami Mechanism through Molecular Docking with T1R1/T1R3
Tingting Gao, Xuanyi Liu, Siqi Chen, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
Virtual screening and characterization of novel myogenic peptides from bovine collagen hydrolysates: Targeting myomaker
Hanfeng Li, Yi Wang, Ran Xia, et al.
Food Research International (2025), pp. 116267-116267
Closed Access
Prediction of Umami Peptides Based on a Large Language Model of Proteins
Yi He, Z. F. Tian, Jingxian Zheng, et al.
Journal of Chemical Information and Modeling (2025)
Closed Access
Three novel umami peptides from porcine bone hydrolysate and the analysis of the interaction with the Venus flytrap domain of umami taste receptors T1R1/T1R3.
Jie Zhang, Yang Qiu, Jiaxin Guo, et al.
Food Bioscience (2025), pp. 106594-106594
Closed Access
Identification, saltiness-enhancing effect, and antioxidant properties of novel saltiness-enhancing peptides from peanut protein
Peng Wang, Jun Li, Hongbo Yi, et al.
Food & Function (2025)
Closed Access
Contemporary bioinformatics and cheminformatics support for food peptidomics
Piotr Mińkiewicz, Anna Iwaniak, Małgorzata Darewicz
Current Opinion in Food Science (2024) Vol. 56, pp. 101125-101125
Closed Access | Times Cited: 3
Identification and screening of umami peptides from skipjack tuna (Katsuwonus pelamis) hydrolysates using EAD/CID based micro-UPLC-QTOF-MS and the molecular interaction with T1R1/T1R3 taste receptor
Cui Shi, Di Hu, Lai Wei, et al.
Journal of Chromatography A (2024) Vol. 1734, pp. 465290-465290
Closed Access | Times Cited: 3
Screening and characterization of umami peptides from enzymatic and fermented products of wheat gluten using machine learning
Haowen Chen, Chunxia Zhou, Guili Jiang, et al.
LWT (2024) Vol. 208, pp. 116700-116700
Open Access | Times Cited: 3
Unlocking the Potential of the Umami Taste-Presenting Compounds: A Review of the Health Benefits, Metabolic Mechanisms and Intelligent Detection Strategies
Rongrong Xia, Yitong Qiao, Heran Xu, et al.
Food Reviews International (2024), pp. 1-21
Closed Access | Times Cited: 3
Identification of novel salt-enhancing peptides in soy protein and molecular docking studies with transmembrane channel-like 4 (TMC4)
Jun Li, Peng Wang, Hongbo Yi, et al.
Food Bioscience (2024) Vol. 62, pp. 105225-105225
Closed Access | Times Cited: 3
Identification, screening and taste mechanisms analysis of two novel umami pentapeptides derived from the myosin heavy chain of Atlantic cod (Gadus morhua)
Xu Zhao, Wenpei Qiu, Xian-guang Shao, et al.
RSC Advances (2024) Vol. 14, Iss. 15, pp. 10152-10160
Open Access | Times Cited: 2
ACE-inhibitory peptides in sodium-reduced cheese with probiotic: Identification, in silico prediction and molecular interaction
Zhimin Wang, Mixia Zhang, Cuisong Zhao, et al.
LWT (2024) Vol. 200, pp. 116198-116198
Open Access | Times Cited: 2
Page 1 - Next Page

Scroll to top