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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:

Food protein-originating peptides as tastants - Physiological, technological, sensory, and bioinformatic approaches
Anna Iwaniak, Piotr Mińkiewicz, Małgorzata Darewicz, et al.
Food Research International (2016) Vol. 89, pp. 27-38
Closed Access | Times Cited: 87

Showing 1-25 of 87 citing articles:

BIOPEP-UWM Database of Bioactive Peptides: Current Opportunities
Piotr Mińkiewicz, Anna Iwaniak, Małgorzata Darewicz
International Journal of Molecular Sciences (2019) Vol. 20, Iss. 23, pp. 5978-5978
Open Access | Times Cited: 673
Biotechnological Applications of Proteases in Food Technology
Olga Luisa Tavano, Ángel Berenguer-Murcia, Francesco Secundo, et al.
Comprehensive Reviews in Food Science and Food Safety (2018) Vol. 17, Iss. 2, pp. 412-436
Open Access | Times Cited: 255
Review on the release mechanism and debittering technology of bitter peptides from protein hydrolysates
Boye Liu, Nana Li, Fusheng Chen, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 6, pp. 5153-5170
Open Access | Times Cited: 78
Identification, taste characteristics and molecular docking study of novel umami peptides derived from the aqueous extract of the clam meretrix meretrix Linnaeus
Xuepeng Li, Xiaoxia Xie, Jinxiang Wang, et al.
Food Chemistry (2019) Vol. 312, pp. 126053-126053
Closed Access | Times Cited: 127
A comprehensive review of bioactive peptides obtained from animal byproducts and their applications
Julia Bechaux, Philippe Gatellier, Jean‐François Le Page, et al.
Food & Function (2019) Vol. 10, Iss. 10, pp. 6244-6266
Closed Access | Times Cited: 118
Extraction, identification and structure-activity relationship of antioxidant peptides from sesame (Sesamum indicum L.) protein hydrolysate
Xin Lu, Lixia Zhang, Qiang Sun, et al.
Food Research International (2018) Vol. 116, pp. 707-716
Closed Access | Times Cited: 117
Proceedings of the 35th European Peptide Symposium
Dominique Bonnet
(2018)
Open Access | Times Cited: 113
Taste improvement of Maillard reaction intermediates derived from enzymatic hydrolysates of pea protein
Xue Zhou, Heping Cui, Qiang Zhang, et al.
Food Research International (2020) Vol. 140, pp. 109985-109985
Closed Access | Times Cited: 78
Management of meat by- and co-products for an improved meat processing sustainability
Fidel Toldrá, Milagro Reig, Leticia Mora
Meat Science (2021) Vol. 181, pp. 108608-108608
Open Access | Times Cited: 70
Application of quantitative structure-activity relationship to food-derived peptides: Methods, situations, challenges and prospects
Weichen Bo, Lang Chen, Dongya Qin, et al.
Trends in Food Science & Technology (2021) Vol. 114, pp. 176-188
Closed Access | Times Cited: 60
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
Recent advances and applications of deep learning, electroencephalography, and modern analysis techniques in screening, evaluation, and mechanistic analysis of taste peptides
Lijun Su, Huizhuo Ji, Jianlei Kong, et al.
Trends in Food Science & Technology (2024) Vol. 150, pp. 104607-104607
Closed Access | Times Cited: 14
Recent progress of food‐derived bioactive peptides: Extraction, purification, function, and encapsulation
Yunsong Jiang, Jinyuan Sun, Jayani Chandrapala, et al.
Food Frontiers (2024) Vol. 5, Iss. 3, pp. 1240-1264
Open Access | Times Cited: 11
Taste‐active peptides and amino acids of pork meat as components of dry‐cured meat products: An in‐silico study
Paulina Kęska, Joanna Stadnik
Journal of Sensory Studies (2017) Vol. 32, Iss. 6
Closed Access | Times Cited: 79
Valorisation of protein hydrolysates from animal by‐products: perspectives on bitter taste and debittering methods: a review
Yu Fu, Jingru Chen, Kathrine H. Bak, et al.
International Journal of Food Science & Technology (2018) Vol. 54, Iss. 4, pp. 978-986
Closed Access | Times Cited: 74
ACE inhibitory peptides derived from de-fatted lemon basil seeds: optimization, purification, identification, structure–activity relationship and molecular docking analysis
Norhameemee Kheeree, Papassara Sangtanoo, Piroonporn Srimongkol, et al.
Food & Function (2020) Vol. 11, Iss. 9, pp. 8161-8178
Closed Access | Times Cited: 70
Elucidation of the role of in silico methodologies in approaches to studying bioactive peptides derived from foods
Anna Iwaniak, Małgorzata Darewicz, Damir Mogut, et al.
Journal of Functional Foods (2019) Vol. 61, pp. 103486-103486
Closed Access | Times Cited: 66
Physico-chemical characteristics and fibril-forming capacity of carp swim bladder collagens and exploration of their potential bioactive peptides by in silico approaches
Gaurav Kumar Pal, P. V. Suresh
International Journal of Biological Macromolecules (2017) Vol. 101, pp. 304-313
Closed Access | Times Cited: 63
Exploration of rice protein hydrolysates and peptides with special reference to antioxidant potential: Computational derived approaches for bio-activity determination
Sapna Rani, Km Pooja, Gaurav Kumar Pal
Trends in Food Science & Technology (2018) Vol. 80, pp. 61-70
Closed Access | Times Cited: 62
Bringing plant-based Cli-meat closer to original meat experience: insights in flavor
Evangelia Zioga, Marie Tøstesen, Sanne Kjærulf Madsen, et al.
Future Foods (2022) Vol. 5, pp. 100138-100138
Open Access | Times Cited: 30
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
Identification of umami peptides from Wuding chicken by Nano-HPLC-MS/MS and insights into the umami taste mechanisms
Rong Jia, Ying He, Guozhou Liao, et al.
Food Research International (2023) Vol. 172, pp. 113208-113208
Closed Access | Times Cited: 17
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
Understanding the nature of bitter-taste di- and tripeptides derived from food proteins based on chemometric analysis
Anna Iwaniak, Monika Hrynkiewicz, Justyna Bucholska, et al.
Journal of Food Biochemistry (2018) Vol. 43, Iss. 1, pp. e12500-e12500
Open Access | Times Cited: 55
Peptides Derived from Foods as Supportive Diet Components in the Prevention of Metabolic Syndrome
Anna Iwaniak, Małgorzata Darewicz, Piotr Mińkiewicz
Comprehensive Reviews in Food Science and Food Safety (2017) Vol. 17, Iss. 1, pp. 63-81
Open Access | Times Cited: 53
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