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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.

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Showing 25 citing articles:

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
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
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
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
Isolation and identification of novel umami-enhancing peptides from fermented soybean meal hydrolysate by consecutive chromatography and UPLC–ESI–QTOF–MS/MS
Chenchen Cao, Hui Jun Kang, Yihan Mu, et al.
Food Bioscience (2024) Vol. 58, pp. 103661-103661
Closed Access | Times Cited: 13
Preparation of umami peptides from chicken breast by batch coupled enzymatic hydrolysis and membrane separation mode and the taste mechanism of identified umami peptides
Jing Guo, Li Chen, Cunshan Zhou, et al.
Food Chemistry (2024) Vol. 456, pp. 139963-139963
Closed Access | Times Cited: 6
Integration of cloud-based molecular networking and docking for enhanced umami peptide screening from Pixian douban
Sen Mei, Shanshan Yao, Jingjing Mo, et al.
Food Chemistry X (2023) Vol. 21, pp. 101098-101098
Open 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
Predicting multiple taste sensations with a multiobjective machine learning method
Lampros Androutsos, Lorenzo Pallante, Agorakis Bompotas, et al.
npj Science of Food (2024) Vol. 8, Iss. 1
Open 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
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
Isolation and characterization of novel umami peptides from dried-salted large yellow croaker (Larimichthys crocea) and molecular docking to the T1R1/T1R3 taste receptor
Hong Lv, Shanshan Jiang, Xiaoqi Liu, et al.
Journal of Food Composition and Analysis (2025), pp. 107484-107484
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
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
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
Biodirected Screening and Preparation of Larimichthys crocea Angiotensin-I-Converting Enzyme-Inhibitory Peptides by a Combined In Vitro and In Silico Approach
Zhizhi Yang, Changrong Wang, Baote Huang, et al.
Molecules (2024) Vol. 29, Iss. 5, pp. 1134-1134
Open Access | Times Cited: 3
Effect of marinating with green tea extract on the safety and sensory profiles of oven-baked oyster
Huaixu Wang, Baoping Shi, Weitao Wang, et al.
Food Chemistry (2024) Vol. 448, pp. 139090-139090
Closed Access | Times Cited: 3
The mechanistic insights and therapeutic implications of sheepskin collagen peptide as a novel anti-photoaging agent
Baifeng Fu, Keyi Zhou, Hui Yao, et al.
Food Bioscience (2024) Vol. 61, pp. 104908-104908
Closed Access | Times Cited: 3
Screening and characterization of umami peptides from enzymatic and fermented products of wheat gluten using machine learning
Haowen Chen, Chunxia Zhou, Guili Jiang, et al.
LWT (2024) Vol. 208, pp. 116700-116700
Open Access | Times Cited: 3
Identification, screening and taste mechanisms analysis of two novel umami pentapeptides derived from the myosin heavy chain of Atlantic cod (Gadus morhua)
Xu Zhao, Wenpei Qiu, Xian-guang Shao, et al.
RSC Advances (2024) Vol. 14, Iss. 15, pp. 10152-10160
Open Access | Times Cited: 2
The Effects of Assisted Freezing with Different Ultrasound Power Rates on the Quality and Flavor of Braised Beef
Junguang Li, Chenhao Sun, Wuchao Ma, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1566-1566
Open Access | Times Cited: 2
Dual Functions of Whey Protein Peptides: Investigating Antioxidant Properties and Mechanisms of Colitis Relief
Qirui Liu, Yaxin Yin, Shuo Fan, et al.
Food Bioscience (2024), pp. 105733-105733
Closed Access | Times Cited: 2
Efficient screening and discovery of umami peptides in Douchi enhanced by molecular dynamics simulations
Weidan Guo, Kangzi Ren, Long Zhao, et al.
Food Chemistry X (2024) Vol. 24, pp. 101940-101940
Open Access | Times Cited: 1
Food-derived umami peptides: bioactive ingredients for enhancing flavor
Yi Wu, Yuyao Shi, Zehui Qiu, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-17
Closed Access | Times Cited: 1
Screening and Characterization of Umami Peptides from Enzymatic and Fermented Products of Wheat Gluten Using Machine Learning
Haowen Chen, Chunxia Zhou, Guili Jiang, et al.
(2024)
Closed Access
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