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:
Allergenicity reduction and rheology property of Lactobacillus‐fermented soymilk
Jiaheng Xia, Qinqin Zu, Anshu Yang, et al.
Journal of the Science of Food and Agriculture (2019) Vol. 99, Iss. 15, pp. 6841-6849
Closed Access | Times Cited: 42
Jiaheng Xia, Qinqin Zu, Anshu Yang, et al.
Journal of the Science of Food and Agriculture (2019) Vol. 99, Iss. 15, pp. 6841-6849
Closed Access | Times Cited: 42
Showing 26-50 of 42 citing articles:
Effect of Microbial Transglutaminase Treatment on the Techno-Functional Properties of Mung Bean Protein Isolate
Su-Hyeon Moon, Seong‐Jun Cho
Foods (2023) Vol. 12, Iss. 10, pp. 1998-1998
Open Access | Times Cited: 4
Su-Hyeon Moon, Seong‐Jun Cho
Foods (2023) Vol. 12, Iss. 10, pp. 1998-1998
Open Access | Times Cited: 4
Research progress in the application of emerging technology for reducing food allergens as a global health concern: A systematic review
Amin Mousavi Khaneghah, Amene Nematollahi, Zohreh Abdi-Moghadam, et al.
Critical Reviews in Food Science and Nutrition (2023), pp. 1-16
Closed Access | Times Cited: 4
Amin Mousavi Khaneghah, Amene Nematollahi, Zohreh Abdi-Moghadam, et al.
Critical Reviews in Food Science and Nutrition (2023), pp. 1-16
Closed Access | Times Cited: 4
Emerging Chemical, Biochemical, and Non-Thermal Physical Treatments in the Production of Hypoallergenic Plant Protein Ingredients
Joan Oñate Narciso, Saqib Gulzar, Robert Soliva‐Fortuny, et al.
Foods (2024) Vol. 13, Iss. 14, pp. 2180-2180
Open Access | Times Cited: 1
Joan Oñate Narciso, Saqib Gulzar, Robert Soliva‐Fortuny, et al.
Foods (2024) Vol. 13, Iss. 14, pp. 2180-2180
Open Access | Times Cited: 1
Asymmetrical flow field-flow fractionation coupled with multi-detector: A robust method for evaluating the degradation of jujube polysaccharides with ultrasound-assisted H2O2 and subsequent conjugation with soybean 7S globulin
Jiaqi Li, Xirui Zhang, Haichen Lian, et al.
Food Chemistry (2024) Vol. 464, pp. 141609-141609
Closed Access | Times Cited: 1
Jiaqi Li, Xirui Zhang, Haichen Lian, et al.
Food Chemistry (2024) Vol. 464, pp. 141609-141609
Closed Access | Times Cited: 1
Effect of co-fermentation system with isolated new yeasts on soymilk: microbiological, physicochemical, rheological, aromatic, and sensory characterizations
Sameh A. Korma, Li Li, Mohamed Ghamry, et al.
Brazilian Journal of Microbiology (2022) Vol. 53, Iss. 3, pp. 1549-1564
Open Access | Times Cited: 7
Sameh A. Korma, Li Li, Mohamed Ghamry, et al.
Brazilian Journal of Microbiology (2022) Vol. 53, Iss. 3, pp. 1549-1564
Open Access | Times Cited: 7
Effect of processing treatments on the allergenicity of nuts and legumes: A meta‐analysis
Rizki Maryam Astuti, Nurheni Sri Palupi, Maggy Thenawidjaja Suhartono, et al.
Journal of Food Science (2022) Vol. 88, Iss. 1, pp. 28-56
Closed Access | Times Cited: 7
Rizki Maryam Astuti, Nurheni Sri Palupi, Maggy Thenawidjaja Suhartono, et al.
Journal of Food Science (2022) Vol. 88, Iss. 1, pp. 28-56
Closed Access | Times Cited: 7
Fermentation of soymilk by Lactobacillus acidipiscis isolated from Chinese stinky tofu capable of efficiently biotransforming isoflavone glucosides to dihydrodaidzein and dihydrogenistein
Xia Guo, Xuan Zang, Shi‐Juan Dou, et al.
Journal of the Science of Food and Agriculture (2022) Vol. 102, Iss. 15, pp. 7221-7230
Closed Access | Times Cited: 6
Xia Guo, Xuan Zang, Shi‐Juan Dou, et al.
Journal of the Science of Food and Agriculture (2022) Vol. 102, Iss. 15, pp. 7221-7230
Closed Access | Times Cited: 6
(Bio)technological Approaches for Reducing Allergenicity of Food Ingredients
Linda Monaci, Antonella Lamonaca, Anna Luparelli, et al.
Elsevier eBooks (2023), pp. 86-102
Closed Access | Times Cited: 3
Linda Monaci, Antonella Lamonaca, Anna Luparelli, et al.
Elsevier eBooks (2023), pp. 86-102
Closed Access | Times Cited: 3
Soymilk-fermented with Lactobacillus delbrueckii subsp. delbrueckii TUA4408L improves immune-health in pigs
Yoshihito Suda, Kyoma Kagawa, Kohtaro Fukuyama, et al.
Beneficial Microbes (2022) Vol. 13, Iss. 1, pp. 61-72
Closed Access | Times Cited: 5
Yoshihito Suda, Kyoma Kagawa, Kohtaro Fukuyama, et al.
Beneficial Microbes (2022) Vol. 13, Iss. 1, pp. 61-72
Closed Access | Times Cited: 5
Detection of soybean allergens based on isotope dilution mass spectrometry: Development, validation, and applications in complex food matrices
Mingxi Liu, Huilin Luan, Lijun Yin, et al.
Microchemical Journal (2024) Vol. 203, pp. 110800-110800
Closed Access
Mingxi Liu, Huilin Luan, Lijun Yin, et al.
Microchemical Journal (2024) Vol. 203, pp. 110800-110800
Closed Access
Fermentation of Soy-based dairy substitutes by lactic acid bacteria: Focus on the process of soy protein hydrolysis
Zengbo Wang, Xiaodong Wang, Congrui Zhao, et al.
Food and Bioproducts Processing (2024) Vol. 147, pp. 449-458
Closed Access
Zengbo Wang, Xiaodong Wang, Congrui Zhao, et al.
Food and Bioproducts Processing (2024) Vol. 147, pp. 449-458
Closed Access
Thermal Treatment and Fermentation of Legume Flours with Leuconostoc citreum TR116 for the Development of Spreadable Meat Alternatives
Aylin W. Sahin, Ophélie Gautheron, Sandra Galle
Fermentation (2024) Vol. 10, Iss. 8, pp. 412-412
Open Access
Aylin W. Sahin, Ophélie Gautheron, Sandra Galle
Fermentation (2024) Vol. 10, Iss. 8, pp. 412-412
Open Access
Soymilk modification by immobilized bacteria in a soft elastic tubular reactor's wall
Saartje Hernalsteens, Hai Hua Cong, Xiao Dong Chen
Journal of Food Engineering (2023) Vol. 352, pp. 111536-111536
Closed Access | Times Cited: 1
Saartje Hernalsteens, Hai Hua Cong, Xiao Dong Chen
Journal of Food Engineering (2023) Vol. 352, pp. 111536-111536
Closed Access | Times Cited: 1
Screening of probiotic Lactobacillus to reduce peanut allergy and with potential anti‐allergic activity
Shiyu Yang, Zhen Peng, Jim Hardie, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 4, pp. 2006-2014
Closed Access | Times Cited: 1
Shiyu Yang, Zhen Peng, Jim Hardie, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 4, pp. 2006-2014
Closed Access | Times Cited: 1
Physicochemical and sensory properties of traditional baked cake (kuih baker) with coconut milk and soy milk
I. Maimanah-Faizah, Mohammad Rashedi Ismail‐Fitry, Umi Hartina M.R., et al.
Food Research (2020) Vol. 4, Iss. 5, pp. 1435-1443
Open Access | Times Cited: 2
I. Maimanah-Faizah, Mohammad Rashedi Ismail‐Fitry, Umi Hartina M.R., et al.
Food Research (2020) Vol. 4, Iss. 5, pp. 1435-1443
Open Access | Times Cited: 2
Role of Gamma Irradiation in Enhancement of Nutrition and Flavor Quality of Soybean
Kalpana Tewari, Mahipal Singh Kesawat, Vinod Kumar, et al.
IntechOpen eBooks (2023)
Open Access
Kalpana Tewari, Mahipal Singh Kesawat, Vinod Kumar, et al.
IntechOpen eBooks (2023)
Open Access
Heat-Induced Changes in Epitopes and Ige Binding Capacity of Soybean Proteins
Xiaowen Pi, Jiafei Liu, Yuxue Sun, et al.
(2022)
Closed Access
Xiaowen Pi, Jiafei Liu, Yuxue Sun, et al.
(2022)
Closed Access
Protease-Producing Lactic Acid Bacteria with Antibacterial Properties and Their Potential Use in Soybean Meal Fermentation
Hao Ma, Haojie Yu, Weiwei Wang, et al.
SSRN Electronic Journal (2021)
Closed Access
Hao Ma, Haojie Yu, Weiwei Wang, et al.
SSRN Electronic Journal (2021)
Closed Access
