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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:

Improvement of the protein quality and degradation of allergens in soybean meal by combination fermentation and enzymatic hydrolysis
Hui Yang, Yezhi Qu, Jiantao Li, et al.
LWT (2020) Vol. 128, pp. 109442-109442
Closed Access | Times Cited: 91

Showing 26-50 of 91 citing articles:

Increasing peptide yield of soybean meal solid-state fermentation of ultrasound-treated Bacillus amyloliquefaciens
Yucheng Wang, Kang Xu, Feng Lü, et al.
Innovative Food Science & Emerging Technologies (2021) Vol. 72, pp. 102704-102704
Closed Access | Times Cited: 26
Impact of steam explosion pretreatment of defatted soybean meal on the flavor of soy sauce
Yujie Zhang, Yixu Feng, Huiqin Shi, et al.
LWT (2021) Vol. 156, pp. 113034-113034
Open Access | Times Cited: 26
Anaerobic Solid-State Fermentation of Soybean Meal With Bacillus sp. to Improve Nutritional Quality
Yanhui Yao, LI Hong-ya, Jia Li, et al.
Frontiers in Nutrition (2021) Vol. 8
Open Access | Times Cited: 24
Harmful compounds of soy milk: characterization and reduction strategies
Neda Mollakhalili‐Meybodi, Masoumeh Arab, Leila Zare
Journal of Food Science and Technology (2021) Vol. 59, Iss. 10, pp. 3723-3732
Open Access | Times Cited: 24
A Combined Proteomic and Metabolomic Strategy for Allergens Characterization in Natural and Fermented Brassica napus Bee Pollen
Shuting Yin, Yuxiao Tao, Yusuo Jiang, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 16
Dynamics Changes of Microorganisms Community and Fermentation Quality in Soybean Meal Prepared with Lactic Acid Bacteria and Artemisia argyi through Fermentation and Aerobic Exposure Processes
Weiwei Wang, Zhongfang Tan, Ling-Biao Gu, et al.
Foods (2022) Vol. 11, Iss. 6, pp. 795-795
Open Access | Times Cited: 16
Effect of Steam Explosion on Structural Characteristics of β−Conglycinin and Morphology, Chemical Compositions of Soybean Meal
Feng Kong, Qinghua Zeng, Yue Li, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 16
Study on the preparation process of quinoa anti-hypertensive peptide and its stability
Xing Fan, Xuemei Ma, Ruxianguli Maimaitiyiming, et al.
Frontiers in Nutrition (2023) Vol. 9
Open Access | Times Cited: 10
Enhanced functionality of fermented whey protein using water kefir
Mohammad Alrosan, Thuan‐Chew Tan, Azhar Mat Easa, et al.
International Journal of Food Properties (2023) Vol. 26, Iss. 1, pp. 1663-1677
Open Access | Times Cited: 9
Solid-State Fermented Plant Foods as New Protein Sources
Tessa S. Canoy, Emma Schack Wiedenbein, Wender L.P. Bredie, et al.
Annual Review of Food Science and Technology (2023) Vol. 15, Iss. 1, pp. 189-210
Open Access | Times Cited: 9
Characterisation of the protein quality and composition of water kefir-fermented casein
Mohammad Alrosan, Thuan‐Chew Tan, Azhar Mat Easa, et al.
Food Chemistry (2024) Vol. 443, pp. 138574-138574
Closed Access | Times Cited: 3
Detection and inactivation of allergens in soybeans: A brief review of recent research advances
Lina Tokuna Mulalapele, Jun Xi
Grain & Oil Science and Technology (2021) Vol. 4, Iss. 4, pp. 191-200
Open Access | Times Cited: 22
Quantification of lectin in soybeans and soy products by liquid chromatography-tandem mass spectrometry
Wen Yang, Anguo Liu, Chengzhen Meng, et al.
Journal of Chromatography B (2021) Vol. 1185, pp. 122987-122987
Closed Access | Times Cited: 18
Extensive hydrolysis of milk protein and its peptidomic antigenicity analysis by LC–MS/MS
Hongbo Li, Yang Zhao, Yuelu Jiang, et al.
Journal of Food Science (2023) Vol. 88, Iss. 6, pp. 2655-2664
Closed Access | Times Cited: 7
Simultaneous detection of glycinin and β-conglycinin in processed soybean products by high-performance liquid chromatography-tandem mass spectrometry with stable isotope-labeled standard peptides
Anguo Liu, Luqing Yang, Yuanhe Yang, et al.
Food Research International (2023) Vol. 173, pp. 113387-113387
Closed Access | Times Cited: 7
Effect of microbial fermentation on the quality of soybean meal
Jie Xue, J.P. Wu, Yanli Ji, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 1, pp. 72-83
Open Access | Times Cited: 7
Effects of partial substitution of enzymatic hydrolysate of poultry by-product meal for fishmeal on the growth performance, hepatic health, antioxidant capacity, and immunity of juvenile largemouth bass (Micropterus salmoides)
Jiaze Gu, Qile Zhang, Dongyu Huang, et al.
Aquaculture Reports (2024) Vol. 35, pp. 101990-101990
Open Access | Times Cited: 2
Solid-state fermentation of soybean meal using Bacillus subtilis seed liquid prepared with ultrasound assistance
Huanxin Zhang, Chengzhong Li, Ping Liu, et al.
LWT (2024) Vol. 207, pp. 116695-116695
Open Access | Times Cited: 2
Reduction of immunoreactivity and improvement of the nutritional qualities in cow milk products by enzymatic hydrolysis
Xiaona Liang, Jiao Cheng, Jing Sun, et al.
LWT (2021) Vol. 150, pp. 111994-111994
Closed Access | Times Cited: 16
Bioactive Ingredients Obtained from Agro-industrial Byproducts: Recent Advances and Innovation in Micro- and Nanoencapsulation
Yanina Rossi, Noelia L. Vanden Braber, L.I. Vergara, et al.
Journal of Agricultural and Food Chemistry (2021) Vol. 69, Iss. 50, pp. 15066-15075
Closed Access | Times Cited: 16
Improving bioaccessibility and physicochemical property of blue-grained wholemeal flour by steam explosion
Feng Kong, Qinghua Zeng, Yue Li, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 12
Feed Ingredients for Sustainable Aquaculture
Ewen McLean
Elsevier eBooks (2023), pp. 392-423
Closed Access | Times Cited: 6
Quality improvement of soybean meal by yeast fermentation based on the degradation of anti‐nutritional factors and accumulation of beneficial metabolites
Yazhuo Cao, Jian Lu, Guolin Cai
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 3, pp. 1441-1449
Open Access | Times Cited: 6
Importance of Soybean Meal and Ozone in the Extraction of Gold from Silicate Ore
Natrawee Khetwunchai, Saengchai Akeprathumchai, Paitip Thiravetyan
Waste and Biomass Valorization (2024) Vol. 15, Iss. 7, pp. 4247-4264
Closed Access | Times Cited: 2
Changes in allergenicity characteristics of bovine casein by enzymatic hydrolysis treatment
Xiaona Liang, Yezhi Qu, Weini Zhou, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 8, pp. 7213-7223
Closed Access | Times Cited: 2

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