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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:

Isolation, identification and characterization of taste peptides from fermented broad bean paste
Jianhua Zhao, Shiqi Liao, Xiaopeng Bi, et al.
Food & Function (2022) Vol. 13, Iss. 16, pp. 8730-8740
Closed Access | Times Cited: 28

Showing 1-25 of 28 citing articles:

Bioactive peptides derived from fermented foods: Preparation and biological activities
Qingyan Guo, Pengfei Chen, Xianggui Chen
Journal of Functional Foods (2023) Vol. 101, pp. 105422-105422
Open Access | Times Cited: 49
Taste properties and mechanism of umami peptides from fermented goose bones based on molecular docking and molecular dynamics simulation using umami receptor T1R1/T1R3
Xinrui Feng, Ran Wang, Jingnan Lu, et al.
Food Chemistry (2024) Vol. 443, pp. 138570-138570
Closed Access | Times Cited: 41
Identification and molecular mechanisms of novel antioxidant peptides from fermented broad bean paste: A combined in silico and in vitro study
Hongbin Lin, Jianhua Zhao, Yuqing Xie, et al.
Food Chemistry (2024) Vol. 450, pp. 139297-139297
Closed Access | Times Cited: 22
Starter molds and multi-enzyme catalysis in koji fermentation of soy sauce brewing: A review
Yihao Liu, Guangru Sun, Jingyao Li, et al.
Food Research International (2024) Vol. 184, pp. 114273-114273
Closed Access | Times Cited: 21
Novel kokumi peptides from yeast extract and their taste mechanism via an in silico study
Haofeng Lao, Jincui Chang, Haining Zhuang, et al.
Food & Function (2024) Vol. 15, Iss. 5, pp. 2459-2473
Closed Access | Times Cited: 19
Revealing the Secret of Umami Taste of Peptides Derived from Fermented Broad Bean Paste
Jianhua Zhao, Shiqi Liao, Jinlin Han, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 11, pp. 4706-4716
Closed Access | Times Cited: 34
Six categories of amino acid derivatives with potential taste contributions: a review of studies on soy sauce
Zikun Huang, Yunzi Feng, Jing Zeng, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 22, pp. 7981-7992
Closed Access | Times Cited: 27
Recent advancements in the taste transduction mechanism, identification, and characterization of taste components
Pinhu Wang, Xiang Ye, Jun Liu, et al.
Food Chemistry (2023) Vol. 433, pp. 137282-137282
Closed Access | Times Cited: 23
Taste-Active Peptides from Triple-Enzymatically Hydrolyzed Straw Mushroom Proteins Enhance Salty Taste: An Elucidation of Their Effect on the T1R1/T1R3 Taste Receptor via Molecular Docking
Shiqing Song, Yunpeng Cheng, Jingyi Wangzhang, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 995-995
Open Access | Times Cited: 6
Recent advances in taste transduction mechanism, analysis methods and strategies employed to improve the taste of taste peptides
Chunyong Song, Zhijun Wang, Hanqi Li, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 65, Iss. 4, pp. 695-714
Closed Access | Times Cited: 15
Sensory-Guided Isolation, Identification, and Active Site Calculation of Novel Umami Peptides from Ethanol Precipitation Fractions of Fermented Grain Wine (Huangjiu)
Rui Chang, Zhilei Zhou, Yong Dong, et al.
Foods (2023) Vol. 12, Iss. 18, pp. 3398-3398
Open Access | Times Cited: 11
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
Food-derived peptides unleashed: emerging roles as food additives beyond bioactivities
Yanli Yang, Lunjie Huang, Zhangjun Huang, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-22
Closed Access | Times Cited: 4
Odor and taste characteristics, transduction mechanism, and perceptual interaction in fermented foods: a review
Yingying Hu, Iftikhar Hussain Badar, Lang Zhang, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-19
Closed Access | Times Cited: 4
A comprehensive review of plant-derived salt substitutes: Classification, mechanism, and application
Yongzhao Bi, Liang Li, Kaina Qiao, et al.
Food Research International (2024) Vol. 194, pp. 114880-114880
Closed Access | Times Cited: 4
TMC4 receptor binding properties and interaction mechanisms of salty mushroom peptides
Wen Li, Wanchao Chen, Di Wu, et al.
Food Chemistry (2025) Vol. 475, pp. 143403-143403
Closed 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
Nutritional and potential health benefits of fermented food proteins
Christabel Tachie, John O. Onuh, Alberta N. A. Aryee
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 3, pp. 1223-1233
Closed Access | Times Cited: 10
Food-derived bioactive peptides as momentous food components: Can functional peptides passed through the PI3K/Akt/mTOR pathway and NF-κB pathway to repair and protect the skeletal muscle injury?
Chenna Di, Wei Jia
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 25, pp. 9210-9227
Closed Access | Times Cited: 9
Novel Umami-, Salty-, and Kokumi-Enhancing γ-Glutamyl Tripeptides Synthesized with the Bitter Dipeptides from Defatted Peanut Meal Protein Hydrolysate
Juncai Tu, Jing Guo, Hao Dong, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 20, pp. 7812-7819
Closed Access | Times Cited: 9
Current situation, trend, and prospects of research on functional components from by-products of baijiu production: A review
Yunsong Jiang, Jinyuan Sun, Jayani Chandrapala, et al.
Food Research International (2024) Vol. 180, pp. 114032-114032
Closed Access | Times Cited: 3
Ion-exchange purification, nano-HPLC–MS/MS identification and molecular dynamics simulation of novel umami peptides from fermented grain wine (Huangjiu)
Rui Chang, Zhilei Zhou, Yong Dong, et al.
Journal of Food Composition and Analysis (2023) Vol. 125, pp. 105822-105822
Closed Access | Times Cited: 7
Novel Umami Peptides from Mushroom (Agaricus bisporus) and Their Umami Enhancing Effect via Virtual Screening and Molecular Simulation
Yeling Xu, Gaole Chen, Zhiyong Cui, et al.
Journal of Agricultural and Food Chemistry (2024)
Closed Access | Times Cited: 2
Preparation, bioactivities, and food industry applications of tuber and tuberous roots peptides: A review
Mengjia Zhu, Fei Li, Yuling Zhang, et al.
Food Chemistry (2024) Vol. 456, pp. 140027-140027
Closed Access | Times Cited: 2
Taste-Active Peptides from Triple Enzymatically Hydrolyzed Straw Mushroom Proteins Enhance Salty Taste and Elucidate Its Effect on the Taste Receptor T1R1/T1R3 by Molecular Docking
Chuang Yu, Shiqing Song, Yunpeng Cheng, et al.
(2024)
Open Access | Times Cited: 1
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