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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:

Research progress in the screening and evaluation of umami peptides
Lulu Qi, Xinchang Gao, Daodong Pan, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 2, pp. 1462-1490
Closed Access | Times Cited: 62

Showing 1-25 of 62 citing articles:

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
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
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
From Molecular Dynamics to Taste Sensory Perception: A Comprehensive Study on the Interaction of Umami Peptides with the T1R1/T1R3-VFT Receptor
Hengli Meng, Zhiyong Cui, Yanyang Yu, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 12, pp. 6533-6543
Closed Access | Times Cited: 23
Effects of umami substances as taste enhancers on salt reduction in meat products: A review
Fang Ma, Yang Li, Yuanlv Zhang, et al.
Food Research International (2024) Vol. 185, pp. 114248-114248
Closed Access | Times Cited: 21
Screening and Characterization of novel umami peptides in Cheddar cheese using peptidomics and bioinformatics approaches
Yuxiang Gu, Jingcheng Zhang, Yajie Niu, et al.
LWT (2024) Vol. 194, pp. 115780-115780
Open Access | Times Cited: 20
In-depth discovery and taste presentation mechanism studies on umami peptides derived from fermented sea bass based on peptidomics and machine learning
Chunxin Wang, Yanyan Wu, Huan Xiang, et al.
Food Chemistry (2024) Vol. 448, pp. 138999-138999
Closed Access | Times Cited: 20
Characteristics of saltiness-enhancing peptides derived from yeast proteins and elucidation of their mechanism of action by molecular docking
Yajie Niu, Yuxiang Gu, Jingcheng Zhang, et al.
Food Chemistry (2024) Vol. 449, pp. 139216-139216
Closed Access | Times Cited: 20
A rapid selection strategy for umami peptide screening based on machine learning and molecular docking
Chen Li, Ying Hua, Daodong Pan, et al.
Food Chemistry (2022) Vol. 404, pp. 134562-134562
Closed Access | Times Cited: 65
Novel umami peptide from Hypsizygus marmoreus hydrolysate and molecular docking to the taste receptor T1R1/T1R3
Jincui Chang, Xue Li, Yi Liang, et al.
Food Chemistry (2022) Vol. 401, pp. 134163-134163
Closed Access | Times Cited: 61
Umami-MRNN: Deep learning-based prediction of umami peptide using RNN and MLP
Lulu Qi, Jialuo Du, Yue Sun, et al.
Food Chemistry (2022) Vol. 405, pp. 134935-134935
Closed Access | Times Cited: 41
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
Three novel umami peptides derived from the alcohol extract of the Pacific oyster ( Crassostrea gigas): identification, characterizations and interactions with T1R1/T1R3 taste receptors
Baifeng Fu, Di Wu, Shuzhen Cheng, et al.
Deleted Journal (2023) Vol. 13, Iss. 1, pp. 146-153
Open Access | Times Cited: 25
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
Advancements in production, assessment, and food applications of salty and saltiness-enhancing peptides: A review
Yingying Hu, Iftikhar Hussain Badar, Yue Liu, et al.
Food Chemistry (2024) Vol. 453, pp. 139664-139664
Closed Access | Times Cited: 13
Shrimp Cultured in Low-Salt Saline–Alkali Water has a Better Amino Acid Nutrition and Umami─Comparison of Flavors between Saline–Alkali Water- and Seawater-Cultured Litopenaeus vannamei
Kangxiang Qin, Weihao Feng, Zhaoxiong Ji, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 12, pp. 6585-6592
Closed Access | Times Cited: 12
Recent progress of food‐derived bioactive peptides: Extraction, purification, function, and encapsulation
Yunsong Jiang, Jinyuan Sun, Jayani Chandrapala, et al.
Food Frontiers (2024) Vol. 5, Iss. 3, pp. 1240-1264
Open Access | Times Cited: 11
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
Identification of novel umami peptides from yeast extract and the mechanism against T1R1/T1R3
Hao Wang, Wenjun Wang, Shuyu Zhang, et al.
Food Chemistry (2023) Vol. 429, pp. 136807-136807
Closed Access | Times Cited: 19
Novel Umami Peptides from Hypsizygus marmoreus and Interaction with Umami Receptor T1R1/T1R3
Xiaobo Dong, Chao Wan, Aiyun Huang, et al.
Foods (2023) Vol. 12, Iss. 4, pp. 703-703
Open Access | Times Cited: 18
Identification of umami peptides from Wuding chicken by Nano-HPLC-MS/MS and insights into the umami taste mechanisms
Rong Jia, Ying He, Guozhou Liao, et al.
Food Research International (2023) Vol. 172, pp. 113208-113208
Closed Access | Times Cited: 17
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
Unraveling novel umami peptides from yeast extract (Saccharomyces cerevisiae) using peptidomics and molecular interaction modeling
Chunyu Gao, Rilei Yu, Xiaomei Zhang, et al.
Food Chemistry (2024) Vol. 453, pp. 139691-139691
Closed Access | Times Cited: 6
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