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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:

Comparative peptidomics analysis in the discovery of umami peptides from Chinese Douchi
X. Zhou, Liwen Jiang, Qianqian Liu, et al.
Food Chemistry (2024) Vol. 445, pp. 138692-138692
Closed Access | Times Cited: 12

Showing 12 citing articles:

Exploring the Core Functional Microbiota Related to Flavor Compounds in Douchi from the Sichuan–Chongqing Region
Dawei Tu, J.S. Kang, Qingqing Li, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 810-810
Open Access | Times Cited: 1
A novel ACE inhibitory peptide from Douchi hydrolysate: Stability, inhibition mechanism, and antihypertensive potential in spontaneously hypertensive rats
Jianfei Li, Haohan Hu, Xiya Chen, et al.
Food Chemistry (2024) Vol. 460, pp. 140734-140734
Closed Access | Times Cited: 8
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
Exploring anxiolytic peptides derived from walnut protein by an integrated approach of multivariate analysis, random forest methodology
Zishan Hong, Ying Cheng, Mingjie Zhou, et al.
Food Bioscience (2025), pp. 106271-106271
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
Studying the release of soybean taste-active peptides prepared by proteases derived from different fungi through Peptidomics
Qianqian Liu, Jucai Xu, X. Zhou, et al.
Food Chemistry (2025) Vol. 484, pp. 144443-144443
Closed Access
Sensoproteomic Characterization of Lactobacillus Johnsonii-Fermented Pea Protein-Based Beverage: A Promising Strategy for Enhancing Umami and Kokumi Sensations while Mitigating Bitterness
Andrea Spaccasassi, Lijuan Ye, Cristian Rincón, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 28, pp. 15875-15889
Open Access | Times Cited: 3
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
Chemical profile and sensory evaluation of Cantonese raw soy sauce to reveal the association between taste characteristics and chemical composition
Linfeng Wen, Lixin Yang, Qixin Kan, et al.
Food Bioscience (2024), pp. 105222-105222
Closed 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
Debittering of Peanut Protein Hydrolysate Using 2-Butanol in Combination with β-cyclodextrin: Impact on Some Physicochemical Characteristics and Antioxidant Activities
Xing-Shuo Chen, Jie Yang, Y. Mao, et al.
Food Biophysics (2024) Vol. 20, Iss. 1
Closed Access
Effect of cooking conditions on sea urchin dumplings
Jia-bo Huang, N. Wang, Zhiyuan Song, et al.
Food Chemistry (2024) Vol. 468, pp. 142482-142482
Closed Access
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