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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:

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

Showing 18 citing articles:

Insights into potential flavor-active peptides and taste-related compounds in Longjing teas: A comparative study of ‘Longjing 43’ and ‘Qunti’ cultivars
Kangni Yan, Jiatong Wang, Mengxue Zhou, et al.
Food Chemistry (2025) Vol. 471, pp. 142790-142790
Closed Access | Times Cited: 1
Isolation, purification and identification of antibacterial peptides from Jinhua ham broth and molecular simulation analyses of their interaction with bacterial porins
Ziyi Yang, Zhiyong Cui, Wangang Zhang
Food Chemistry (2025) Vol. 473, pp. 143026-143026
Closed Access | Times Cited: 1
Exploration of the flavor mechanism of novel umami peptides from lager beer: HPLC-Q-TOF-MS combined with flavor perception, molecular docking and molecular dynamics simulation
He Huang, Yiyuan Chen, Jiaxin Hong, et al.
Journal of Food Composition and Analysis (2025) Vol. 141, pp. 107338-107338
Closed Access | Times Cited: 1
Umami Peptide Synergy Unveiled: A Comprehensive Study from Molecular Simulation to Practical Validation of Sensing Strategy
Yanyang Yu, Zhiyong Cui, Tianxing Zhou, et al.
Biosensors and Bioelectronics (2025) Vol. 278, pp. 117331-117331
Closed Access | Times Cited: 1
A new technique for antioxidant walnut peptide preparation directly from walnut cake: Enzymatic preparation process optimization coupled with enzyme membrane reactor and kinetic analysis
Jiahui Hong, Yinzi Chang, Hong Feng, et al.
Food Chemistry (2025) Vol. 475, pp. 143368-143368
Closed Access
Analysis of the mechanism of difference in umami peptides from oysters (Crassostrea ariakensis) prepared by trypsin hydrolysis and boiling through hydrogen bond interactions
Yikun Fang, Min Lv, Chuanyan Pan, et al.
Food Chemistry (2025) Vol. 476, pp. 143367-143367
Closed Access
Cross-modal correspondence between visual information and taste: Deciphering the relationship between color and umami using hydrolysates of salmon head as a case study
Cui Shi, Lai Wei, Xuan Yuan, et al.
Food Chemistry (2025) Vol. 478, pp. 143673-143673
Closed Access
Novel insight into the taste mechanism of umami and bitter peptides in low-salt fermented fish sauce based on peptidomics, molecular docking, and molecular dynamics
Jiarun Han, Hongyu Zhang, Qi Wang, et al.
Food & Function (2025)
Closed Access
TastePeptides-Meta: A One-Stop Platform for Taste Peptides and Their Structural Derivatives, Including Taste Properties, Interactions, and Prediction Models
Zhiyong Cui, Tianxing Zhou, Shengnan Wang, et al.
Journal of Agricultural and Food Chemistry (2025)
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
Identification and screening of umami peptides from skipjack tuna (Katsuwonus pelamis) hydrolysates using EAD/CID based micro-UPLC-QTOF-MS and the molecular interaction with T1R1/T1R3 taste receptor
Cui Shi, Di Hu, Lai Wei, et al.
Journal of Chromatography A (2024) Vol. 1734, pp. 465290-465290
Closed Access | Times Cited: 3
Unlocking the Potential of the Umami Taste-Presenting Compounds: A Review of the Health Benefits, Metabolic Mechanisms and Intelligent Detection Strategies
Rongrong Xia, Yitong Qiao, Heran Xu, et al.
Food Reviews International (2024), pp. 1-21
Closed Access | Times Cited: 3
Rhein targets macrophage SIRT2 to promote adipose tissue thermogenesis in obesity in mice
Ruonan Zhou, Ziwei Zhu, Ping-Yuan Xu, et al.
Communications Biology (2024) Vol. 7, Iss. 1
Open Access | Times Cited: 2
Umami-gcForest: Construction of a predictive model for umami peptides based on deep forest
Shuaiqi Ji, Junrui Wu, Feiyu An, et al.
Food Chemistry (2024) Vol. 464, pp. 141826-141826
Closed Access | Times Cited: 2
Cyclization: A potential effective modification strategy for umami peptides
Zhiyong Cui, Yanyang Yu, Tianxing Zhou, et al.
Food Chemistry (2024) Vol. 469, pp. 142457-142457
Closed Access | Times Cited: 2
Identification and Screening of Novel Umami Peptides from Skipjack Tuna (Katsuwonus Pelamis) Hydrolysates Using Ead/Cid Based Micro-Uplc-Qtof-Ms and the Molecular Interaction with T1r1/T1r3 Taste Receptor
Cui Shi, Di Hu, Lai Wei, et al.
(2024)
Closed Access
Exploring Novel Umami Peptides from Bovine Bone Soups Using Nano-HPLC-MS/MS and Molecular Docking
Zheng Yang, Wanying Li, Ran Yang, et al.
Foods (2024) Vol. 13, Iss. 18, pp. 2870-2870
Open Access
Peptidomics and computational peptidology insights into the taste peptide profile of different extraction methods: A case study of fermented rice wine (Huangjiu)
Rui Chang, Zhilei Zhou, Yuezheng Xu, et al.
Food Bioscience (2024), pp. 105476-105476
Closed Access
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