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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 umami peptides based on virtual screening and molecular docking from Atlantic cod (Gadus morhua)
Yuanyuan Wang, Junjia Luan, Xuhua Tang, et al.
Food & Function (2023) Vol. 14, Iss. 3, pp. 1510-1519
Closed Access | Times Cited: 55

Showing 1-25 of 55 citing articles:

Virtual screening and characteristics of novel umami peptides from porcine type I collagen
Yuxiang Gu, Jingcheng Zhang, Yajie Niu, et al.
Food Chemistry (2023) Vol. 434, pp. 137386-137386
Closed Access | Times Cited: 47
A systematic review on marine umami peptides: Biological sources, preparation methods, structure-umami relationship, mechanism of action and biological activities
Yumei Wang, Zhe Zhang, Sheng Yan, et al.
Food Bioscience (2024) Vol. 57, pp. 103637-103637
Closed Access | Times Cited: 44
Flavor Characteristics of Umami Peptides from Wuding Chicken Revealed by Molecular Dynamics Simulation
Rong Jia, Yuan Yang, Guozhou Liao, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 7, pp. 3673-3682
Closed Access | Times Cited: 20
Current progress in umami peptides from blue foods: Preparation, screening, evaluation, synergistic effects, and taste mechanism
Hao Li, Yan Fan, Qiaoji Tian, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104567-104567
Closed Access | Times Cited: 15
Three novel umami peptides from watermelon soybean paste and the revelation of the umami mechanism through molecular docking with T1R1/T1R3
Yuexin Yao, Yanling Shi, Juanjuan Yi, et al.
Food Bioscience (2024) Vol. 59, pp. 104155-104155
Closed Access | Times Cited: 12
Identification of the Bioavailable Peptidome of Chia Protein Hydrolysate and the In Silico Evaluation of Its Antioxidant and ACE Inhibitory Potential
Álvaro Villanueva, Fernando Rivero‐Pino, María E. Martín, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 6, pp. 3189-3199
Open Access | Times Cited: 9
The ENaC taste receptor’s perceived mechanism of mushroom salty peptides revealed by molecular interaction analysis
Wen Li, Wanchao Chen, Di Wu, et al.
npj Science of Food (2025) Vol. 9, Iss. 1
Open Access | Times Cited: 1
Identification and Molecular Mechanism of Novel α-Glucosidase Inhibitory Peptides from the Hydrolysate of Hemp Seed Proteins: Peptidomic Analysis, Molecular Docking, and Dynamics Simulation
Mengyuan Zhang, Chen Chen, Feng Wei, et al.
International Journal of Molecular Sciences (2025) Vol. 26, Iss. 5, pp. 2222-2222
Open Access | Times Cited: 1
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
Excavation, identification and structure-activity relationship of heat-stable umami peptides in the processing of Wuding chicken
Rong Jia, Yuan Yang, Guozhou Liao, et al.
Food Chemistry (2023) Vol. 430, pp. 137051-137051
Closed Access | Times Cited: 19
Extraction, characterization, and molecular docking study of umami peptides from Antarctic krill
Wei Tang, Yu‐Qi Feng, Jing Tian, et al.
Food Bioscience (2024) Vol. 61, pp. 104836-104836
Closed Access | Times Cited: 8
Identification of flavor peptides based on virtual screening and molecular docking from Hypsizygus marmoreuss
Wenting Wang, Hongbo Li, Zhenbin Liu, et al.
Food Chemistry (2024) Vol. 448, pp. 139071-139071
Closed Access | Times Cited: 7
Screening and identification of novel umami peptides from yeast proteins: Insights into their mechanism of action on receptors T1R1/T1R3
Yuxiang Gu, Xuewei Zhou, Yajie Niu, et al.
Food Chemistry (2024) Vol. 463, pp. 141138-141138
Closed Access | Times Cited: 7
Discrimination and evaluation of commercial salmons by low-molecule-weight compounds: Oligopeptides and phosphatides
Meng Dong, Zichun Zhang, Haopeng Wang, et al.
Food Chemistry (2024) Vol. 455, pp. 139777-139777
Closed Access | Times Cited: 5
Exploring the Relationship between Small Peptides and the T1R1/T1R3 Umami Taste Receptor for Umami Peptide Prediction: A Combined Approach
Wenyuan Zhang, Hui Guan, Miaomiao Wang, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 23, pp. 13262-13272
Closed Access | Times Cited: 5
Effect of ultrasound on the characterization and peptidomics of foxtail millet bran protein hydrolysates
Zeyu Peng, Fei Wang, Luming Yu, et al.
Ultrasonics Sonochemistry (2024) Vol. 110, pp. 107044-107044
Open Access | Times Cited: 5
A Machine Learning Method to Identify Umami Peptide Sequences by Using Multiplicative LSTM Embedded Features
Jici Jiang, Jiayu Li, Junxian Li, et al.
Foods (2023) Vol. 12, Iss. 7, pp. 1498-1498
Open Access | Times Cited: 12
Exploring the interaction mechanism of chlorogenic acid and myoglobin: Insights from structure and molecular dynamics simulation
Menglin Han, Chaonan Sun, Ying Bu, et al.
Food Chemistry (2023) Vol. 438, pp. 138053-138053
Closed Access | Times Cited: 12
Preparation, taste characterization, and evaluation of oyster composite products with increased umami and salty
Baifeng Fu, Shuzhen Cheng, Xin Zhang, et al.
Food Bioscience (2024) Vol. 60, pp. 104274-104274
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
Isolation and characterization of novel umami peptides from bay scallop (Argopecten irradians) and molecular docking to the T1R1/T1R3 taste receptor
Liyang Chang, Xiu‐Zheng Zhang, Zhiqin Zhang, et al.
LWT (2024) Vol. 207, pp. 116645-116645
Open 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
Thermodynamic binding properties of a novel umami octapeptide K1ADEDSLA8 and its mutational variants p.A2G, p.D5E, and p.A2G + p.D5E (BMP) in complex with the umami receptor hT1R1/hT1R3
Cenk A. Andac, Cem Özel, Taha Rababah, et al.
Food Chemistry (2025) Vol. 473, pp. 142966-142966
Closed Access
Identification, characterization and molecular docking study of umami peptides from Spanish mackerel head enzymatic hydrolysate and Maillard reaction products
Xuhua Tang, Shipeng Feng, Yanwei Liu, et al.
International Journal of Biological Macromolecules (2025), pp. 140876-140876
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
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