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, Characterization, and Receptor Binding Mechanism of New Umami Peptides from Traditional Fermented Soybean Paste (Dajiang)
Kaixin Cao, Feiyu An, Junrui Wu, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 48, pp. 18953-18962
Closed Access | Times Cited: 6
Kaixin Cao, Feiyu An, Junrui Wu, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 48, pp. 18953-18962
Closed Access | Times Cited: 6
Showing 6 citing articles:
Low molecular weight peptides in tauco, a fermented soy product, associated to umami taste through peptidomics‐sensomics approach
Vika Tresnadiana Herlina, Hanifah Nuryani Lioe, Harsi Dewantari Kusumaningrum, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 5, pp. 3151-3166
Closed Access | Times Cited: 4
Vika Tresnadiana Herlina, Hanifah Nuryani Lioe, Harsi Dewantari Kusumaningrum, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 5, pp. 3151-3166
Closed Access | Times Cited: 4
Identification of novel umami peptides from oyster hydrolysate and the mechanisms underlying their taste characteristics using machine learning
Baifeng Fu, Minbo Li, Zhihui Chang, et al.
Food Chemistry (2025) Vol. 473, pp. 142970-142970
Closed Access
Baifeng Fu, Minbo Li, Zhihui Chang, et al.
Food Chemistry (2025) Vol. 473, pp. 142970-142970
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
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
Yuhang Fan, Ren‐You Gan, Ziyuan Zhang, et al.
Food Microbiology (2025) Vol. 130, pp. 104769-104769
Closed Access
Natural sources, mechanisms, and sensory evaluation of umami and kokumi flavour compounds in food
Manoj Madanahalli Ramesh, Annegowda Hardur Venkatappa, Rajeev Bhat
European Food Research and Technology (2025)
Closed Access
Manoj Madanahalli Ramesh, Annegowda Hardur Venkatappa, Rajeev Bhat
European Food Research and Technology (2025)
Closed Access
Exploring Flavor Separation in Soy Protein Enzymatic Hydrolysates Via Resin Adsorption/Desorption: A Study on Physicochemical Characteristics and Mass Transfer Dynamics
Fang Li, Sivakumar Manickam, Guangjie Xie, et al.
(2024)
Closed Access | Times Cited: 1
Fang Li, Sivakumar Manickam, Guangjie Xie, et al.
(2024)
Closed Access | Times Cited: 1
Exploring flavor separation in soy protein enzymatic hydrolysates via resin adsorption/desorption: A study on physicochemical characteristics and mass transfer dynamics
Fang Li, Sivakumar Manickam, Guangjie Xie, et al.
Separation and Purification Technology (2024) Vol. 353, pp. 128375-128375
Closed Access
Fang Li, Sivakumar Manickam, Guangjie Xie, et al.
Separation and Purification Technology (2024) Vol. 353, pp. 128375-128375
Closed Access
