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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:

Degradation of major allergens and allergenicity reduction of soybean meal through solid-state fermentation with microorganisms
Anshu Yang, LingLing Zuo, Youfei Cheng, et al.
Food & Function (2018) Vol. 9, Iss. 3, pp. 1899-1909
Closed Access | Times Cited: 98

Showing 26-50 of 98 citing articles:

Evaluation of allergenicity of cow milk treated with enzymatic hydrolysis through a mouse model of allergy
Xiaona Liang, Zongzhou Wang, Hui Yang, et al.
Journal of Dairy Science (2021) Vol. 105, Iss. 2, pp. 1039-1050
Open Access | Times Cited: 33
Effects of fermented soybean meal supplementation on the growth performance and apparent total tract digestibility by modulating the gut microbiome of weaned piglets
Madesh Muniyappan, Shanmugam Sureshkumar, Jae Hong Park, et al.
Scientific Reports (2023) Vol. 13, Iss. 1
Open Access | Times Cited: 15
Isolation and characterization of a novel hydrolase-producing probiotic Bacillus licheniformis and its application in the fermentation of soybean meal
Nanshan Qi, Xiaoshu Zhan, Joshua Milmine, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 15
Food Irradiation: An Emerging Processing Technology to Improve the Quality and Safety of Foods
Jingying Yang, Mingfei Pan, Ran Han, et al.
Food Reviews International (2023) Vol. 40, Iss. 8, pp. 2321-2343
Closed Access | Times Cited: 13
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
Impact of solid-state fermentation on factors and mechanisms influencing the bioactive compounds of grains and processing by-products
Ray De Villa, Joy Roasa, Yoshinori Mine, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 21, pp. 5388-5413
Closed Access | Times Cited: 32
Crossroad of Tradition and Innovation – The Application of Lactic Acid Fermentation to Increase the Nutritional and Health-Promoting Potential of Plant-Based Food Products – a Review
Natalia Drabińska, Anna Maria Ogrodowczyk
Polish Journal of Food and Nutrition Sciences (2021), pp. 107-134
Open Access | Times Cited: 27
Effects of Fermenting the Plant Fraction of a Complete Feed on the Growth Performance, Nutrient Utilization, Antioxidant Functions, Meat Quality, and Intestinal Microbiota of Broilers
Haoxuan Sun, Da Chen, Huiyi Cai, et al.
Animals (2022) Vol. 12, Iss. 20, pp. 2870-2870
Open Access | Times Cited: 22
Enhancing protease activity of Bacillus subtilis using UV-laser random mutagenesis and high-throughput screening
Lu Feng, Jiapin Chao, Xiaoxue Zhao, et al.
Process Biochemistry (2022) Vol. 119, pp. 119-127
Closed Access | Times Cited: 21
Effects of Lactobacillus on the Differentiation of Intestinal Mucosa Immune Cells and the Composition of Gut Microbiota in Soybean-Sensitized Mice
Chunhua Yang, Jierui Zhu, Jing Bai, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 627-627
Open Access | Times Cited: 12
Effect of Bacillus subtilis and Lactobacillus plantarum on solid‐state fermentation of soybean meal
Qianqian Chen, B. Liu, Guohong Liu, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 103, Iss. 12, pp. 6070-6079
Closed Access | Times Cited: 12
Effects of Bacillus subtilis-fermented soybean meal replacing fish meal on antioxidant activity, immunity, endoplasmic reticulum stress and hepatopancreas histology in Pacific white shrimp (Litopenaeus vannamei)
Songming Chen, Jieyu Dai, Yan Chen, et al.
Frontiers in Marine Science (2024) Vol. 11
Open Access | Times Cited: 4
The structure–function relationships and techno-functions of β-conglycinin
Tolulope Joshua Ashaolu, Babett Greff, László Varga
Food Chemistry (2024) Vol. 462, pp. 140950-140950
Closed Access | Times Cited: 4
Effects of Polysaccharide Supplementation on Lactic Acid Bacteria-Fermented Soy Protein Gel: Structural Characteristics, Allergenicity, and Epitope Analysis
Xinran Guo, Luo Yun, Xia Fan, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 701-701
Open Access
Allergenicity of Alternative Proteins: Reduction Mechanisms and Processing Strategies
Deniz Günal‐Köroğlu, Gülşah Karabulut, Gülay Özkan, et al.
Journal of Agricultural and Food Chemistry (2025)
Open Access
Soybeans as a food allergen
Steve L. Taylor, Melanie L. Downs, Joseph L. Baumert
Elsevier eBooks (2025), pp. 343-368
Closed Access
Plant-based meat alternatives: Advancements in ingredients, processing, consumer perception, and future directions
Liangwan Chen, Xuan Lin, Yiji Xia
Journal of Future Foods (2025)
Open Access
The Vital Roles of Agricultural Crop Residues and Agro-Industrial By-Products to Support Sustainable Livestock Productivity in Subtropical Regions
Ali Mujtaba Shah, H.Y. Zhang, Muhammad Shahid, et al.
Animals (2025) Vol. 15, Iss. 8, pp. 1184-1184
Open Access
Bacterial community dynamics reveal its key bacterium, Bacillus amyloliquefaciens ZB, involved in soybean meal fermentation for efficient water-soluble protein production
Ruoyu Wang, Pengsheng Dong, Yueyue Zhu, et al.
LWT (2020) Vol. 135, pp. 110068-110068
Closed Access | Times Cited: 28
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
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
Evaluating the Influence of Microbial Fermentation on the Nutritional Value of Soybean Meal
Станислав Сухих, Olga Kalashnikova, Светлана Иванова, et al.
Fermentation (2022) Vol. 8, Iss. 9, pp. 458-458
Open Access | Times Cited: 16
Characterization of physicochemical and immunogenic properties of allergenic proteins altered by food processing: a review
Enning Zhou, Qiangqiang Li, Dan Zhu, et al.
Deleted Journal (2023) Vol. 13, Iss. 3, pp. 1135-1151
Open Access | Times Cited: 10
Synchronous reducing anti-nutritional factors and enhancing biological activity of soybean by the fermentation of edible fungus Auricularia auricula
Gonglin Cai, Xiaotong Yi, Zhichao Wu, et al.
Food Microbiology (2024) Vol. 120, pp. 104486-104486
Closed Access | Times Cited: 3

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