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:
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
Rong Jia, Ying He, Guozhou Liao, et al.
Food Research International (2023) Vol. 172, pp. 113208-113208
Closed Access | Times Cited: 17
Showing 17 citing articles:
Noteworthy Consensus Effects of D/E Residues in Umami Peptides Used for Designing the Novel Umami Peptides
Zhiyong Cui, Hengli Meng, Tianxing Zhou, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 5, pp. 2789-2800
Closed Access | Times Cited: 18
Zhiyong Cui, Hengli Meng, Tianxing Zhou, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 5, pp. 2789-2800
Closed Access | Times Cited: 18
Unraveling the flavor profiles of chicken meat: Classes, biosynthesis, influencing factors in flavor development, and sensory evaluation
Chunhui Xu, Zhaozheng Yin
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 4
Closed Access | Times Cited: 16
Chunhui Xu, Zhaozheng Yin
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 4
Closed Access | Times Cited: 16
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
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
Preparation of umami peptides from chicken breast by batch coupled enzymatic hydrolysis and membrane separation mode and the taste mechanism of identified umami peptides
Jing Guo, Li Chen, Cunshan Zhou, et al.
Food Chemistry (2024) Vol. 456, pp. 139963-139963
Closed Access | Times Cited: 6
Jing Guo, Li Chen, Cunshan Zhou, et al.
Food Chemistry (2024) Vol. 456, pp. 139963-139963
Closed Access | Times Cited: 6
Investigation of umami peptides and taste mechanisms in Agrocybe aegerita: based on sensory evaluation and molecular docking techniques
Fan Yang, Rui Cao, Anzhen Fu, et al.
Food & Function (2024) Vol. 15, Iss. 13, pp. 7081-7092
Closed Access | Times Cited: 6
Fan Yang, Rui Cao, Anzhen Fu, et al.
Food & Function (2024) Vol. 15, Iss. 13, pp. 7081-7092
Closed Access | Times Cited: 6
Decoding of Salty/Saltiness-Enhancing Peptides Derived from Goose Hemoglobin and the Interaction Mechanism with TMC4 Receptor
Ran Wang, Xinrui Feng, Zhihao Gong, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 34, pp. 19107-19119
Closed Access | Times Cited: 4
Ran Wang, Xinrui Feng, Zhihao Gong, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 34, pp. 19107-19119
Closed Access | Times Cited: 4
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
Chao‐Hui Yang, Xuehai Ge, Changrong Ge, et al.
Food Chemistry (2024), pp. 141695-141695
Closed Access | Times Cited: 4
Enhancement of nutritional, organoleptic, and umami qualities of chicken soup induced by enzymatic pre-treatment of chicken
Ziyan Yue, Jing Lai, Qiqiong Li, et al.
Food Chemistry X (2024) Vol. 24, pp. 101914-101914
Open Access | Times Cited: 4
Ziyan Yue, Jing Lai, Qiqiong Li, et al.
Food Chemistry X (2024) Vol. 24, pp. 101914-101914
Open Access | Times Cited: 4
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
Hong Lv, Shanshan Jiang, Xiaoqi Liu, et al.
Journal of Food Composition and Analysis (2025), pp. 107484-107484
Closed Access
Peptidomics-based analysis and preparation of umami peptides from enzymatically digested chicken bone fluid
Di Jiang, Qi Gao, Qiqi Wang, et al.
LWT (2025), pp. 117739-117739
Open Access
Di Jiang, Qi Gao, Qiqi Wang, et al.
LWT (2025), pp. 117739-117739
Open 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
Nesma Elhadad, Jianping Wu
Sustainable Food Proteins (2025) Vol. 3, Iss. 2
Open Access
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
Xu Zhao, Wenpei Qiu, Xian-guang Shao, et al.
RSC Advances (2024) Vol. 14, Iss. 15, pp. 10152-10160
Open Access | Times Cited: 2
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.
(2024)
Closed Access | Times Cited: 1
Chao‐Hui Yang, Xuehai Ge, Changrong Ge, et al.
(2024)
Closed Access | Times Cited: 1
Rapid discovery of three umami crab peptides from Eriocheir sinensis by virtual hydrolysis and LC–MS/MS
Yiqiao Pei, Yujie Xu, Yi Li, et al.
Food Frontiers (2024) Vol. 5, Iss. 5, pp. 2333-2346
Open Access | Times Cited: 1
Yiqiao Pei, Yujie Xu, Yi Li, et al.
Food Frontiers (2024) Vol. 5, Iss. 5, pp. 2333-2346
Open Access | Times Cited: 1
Preparation of umami peptides from chicken breast by ultrasound-assisted gradient dilution feeding substrate and study of their formation mechanism
Jing Guo, Xiaojie Yu, Cunshan Zhou, et al.
Food Bioscience (2024), pp. 105176-105176
Closed Access | Times Cited: 1
Jing Guo, Xiaojie Yu, Cunshan Zhou, et al.
Food Bioscience (2024), pp. 105176-105176
Closed Access | Times Cited: 1
A review of taste‐active compounds in meat: Identification, influencing factors, and taste transduction mechanism
Zerui You, Yilin Bai, Dongdong Bo, et al.
Journal of Food Science (2024)
Open Access
Zerui You, Yilin Bai, Dongdong Bo, et al.
Journal of Food Science (2024)
Open Access
Identification and taste characteristics of novel umami peptides from Yanjin black bone chicken hydrolysates and their binding mechanism with umami receptor
Yuanyuan Ai, John Yun Niu, Yingrun Fan, et al.
Food & Function (2024)
Closed Access
Yuanyuan Ai, John Yun Niu, Yingrun Fan, et al.
Food & Function (2024)
Closed Access
