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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:

Identification of a Bitter Peptide Contributing to the Off-Flavor Attributes of Pea Protein Isolates
Paulina Ongkowijoyo, Edisson Tello, Devin G. Peterson
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 19, pp. 7477-7484
Closed Access | Times Cited: 10

Showing 10 citing articles:

Whey protein hydrolysates and infant formulas: Effects on physicochemical and biological properties
Jiecheng Li, Fan Zhu
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Open Access | Times Cited: 11
Plant protein flavor chemistry fundamentals and techniques to mitigate undesirable flavors
Serap Vatansever, Bingcan Chen, Clifford Hall
Sustainable Food Proteins (2024) Vol. 2, Iss. 1, pp. 33-57
Open Access | Times Cited: 9
Screening of a Microbial Culture Collection: Empowering Selection of Starters for Enhanced Sensory Attributes of Pea-Protein-Based Beverages
Andrea Spaccasassi, F. Utz, Andreas Dunkel, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 28, pp. 15890-15905
Open Access | Times Cited: 6
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
Integrative transcriptomic and metabolomic analysis reveals the flavor formation mechanism of green bamboo (Dendrocalamopsis oldhami) shoots
Yu Liu, Haitao Xia, Jing Li, et al.
Food Chemistry Molecular Sciences (2025), pp. 100258-100258
Open Access
Synergistic functionality of transglutaminase and protease on modulating texture of pea protein based yogurt alternative: From rheological and tribological characterizations to sensory perception
Yufeng Lin, Katherine N. Maloney, M.A. Drake, et al.
Food Hydrocolloids (2023) Vol. 150, pp. 109652-109652
Closed Access | Times Cited: 10
Analytical approaches to flavor research and discovery: from sensory-guided techniques to flavoromics methods
In Hee Cho, Devin G. Peterson
Food Science and Biotechnology (2024) Vol. 34, Iss. 1, pp. 19-29
Closed Access | Times Cited: 3
Identification, characteristics and molecular docking studies of flavor peptides in enzymatic hydrolysates of Capparis masaikai Levl
Xiangxi Zhang, Yangzong Zhuoma, Xingyan Duan, et al.
European Food Research and Technology (2024) Vol. 250, Iss. 9, pp. 2445-2459
Closed Access | Times Cited: 2
The study of relationship between taste and wheat bran protein isolate fortification during high-protein yogurt manufacturing
Zuzana Slavíková, Pavel Diviš, W. Białas, et al.
Journal of Agriculture and Food Research (2024) Vol. 16, pp. 101185-101185
Open Access | Times Cited: 1
Effect of β-sitosterol and oil phase on gel properties, microstructure and sensory characteristics of pea protein/carrageenan emulsion gels as solid fat substitutes
Wenbo Hou, Jie Long, Caimeng Zhang, et al.
Food Hydrocolloids (2024), pp. 110751-110751
Closed Access | Times Cited: 1
Aroma Comparison between Plant-based Hamburgers and Traditional Beef Hamburgers
Joshua D. Zyzak, Nathaniel A. Britt, Lucy Jones, et al.
Journal of Food Research (2023) Vol. 12, Iss. 4, pp. 18-18
Open Access
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