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Cited by in F6Publishing
For: Heres A, Toldrá F, Mora L. Characterization of Umami Dry-Cured Ham-Derived Dipeptide Interaction with Metabotropic Glutamate Receptor (mGluR) by Molecular Docking Simulation. Applied Sciences 2021;11:8268. [DOI: 10.3390/app11178268] [Cited by in Crossref: 1] [Cited by in F6Publishing: 2] [Article Influence: 0.5] [Reference Citation Analysis]
Number Citing Articles
1 Heres A, Mora L, Toldrá F. Bioactive and Sensory Di- and Tripeptides Generated during Dry-Curing of Pork Meat. Int J Mol Sci 2023;24. [PMID: 36675084 DOI: 10.3390/ijms24021574] [Reference Citation Analysis]
2 Dutta A, Bereau T, Vilgis TA. Identifying Sequential Residue Patterns in Bitter and Umami Peptides. ACS Food Sci Technol 2022. [DOI: 10.1021/acsfoodscitech.2c00251] [Reference Citation Analysis]
3 Yang D, Li C, Li L, Wang Y, Wu Y, Chen S, Zhao Y, Wei Y, Wang D. Novel insight into the formation mechanism of umami peptides based on microbial metabolism in Chouguiyu, a traditional Chinese fermented fish. Food Research International 2022;157:111211. [DOI: 10.1016/j.foodres.2022.111211] [Cited by in Crossref: 6] [Cited by in F6Publishing: 6] [Article Influence: 6.0] [Reference Citation Analysis]
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