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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:

Soybean fermentation: Microbial ecology and starter culture technology
Hosam Elhalis, Xin Hui Chin, Yvonne Chow
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 21, pp. 7648-7670
Open Access | Times Cited: 36

Showing 26-50 of 36 citing articles:

Metagenomics and metagenome-assembled genomes analysis of sieng, an ethnic fermented soybean food of Cambodia
Jyoti Prakash Tamang, Pynhunlang Kharnaior, Mayouri Das, et al.
Food Bioscience (2023) Vol. 56, pp. 103277-103277
Closed Access | Times Cited: 3
Ecological factors that drive microbial communities in culturally diverse fermented foods
Arya Gautam, Rahgavi Poopalarajah, Anique R Ahmad, et al.
bioRxiv (Cold Spring Harbor Laboratory) (2024)
Open Access
Aplikasi Kacang Koro Pedang ( Canavalia ensiformis L.) Terfermentasi Rhizopus oligosporus terhadap Kinerja Produksi dan Kualitas Telur Burung Puyuh
Sri Utami, Sariffudin Fatmona, Sri Wahyuni
Jurnal Penelitian Pendidikan IPA (2024) Vol. 10, Iss. 8, pp. 4519-4526
Open Access
Raw materials and manufacturing environment as determinants of miso microbial community
Kohei Ito, M. Yamaguchi
bioRxiv (Cold Spring Harbor Laboratory) (2024)
Open Access
Fermenting Foods in Restaurants
Kely Priscila de Lima, Renata Micketen, Aline Eurich da Silva Valigura, et al.
(2024), pp. 445-462
Closed Access
Microbiome Evolution of Brewer’s Spent Grain and Spent Coffee Ground Solid Sidestreams Under Industrial Storage Conditions
Christian Hermansen, Qi Kang Chong, Sherilyn Ho, et al.
Applied Sciences (2024) Vol. 14, Iss. 21, pp. 9759-9759
Open Access
Scaling up the optimized production of Aspergillus heteromorphus URM0269 collagenase in soybean agroindustrial residue
Lígia Maria Gonçalves Fernandes, Jônatas de Carvalho Silva, William Eugenio Lopes da Silva, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137734-137734
Closed Access
Traditional Legume Seed Fermentation Processes: What is the Individual Impact of the Cooking and Fermentation Stages on the Degradation of Anti-Nutritional Factors?
Charlène Gbedo, Elodie Arnaud, Caroline Strub
Food Reviews International (2024), pp. 1-31
Closed Access
Modulating the aroma and taste profile of soybean using novel strains for fermentation
Xin Hui Chin, Ryan Soh, Geraldine Chan, et al.
Current Research in Food Science (2024) Vol. 10, pp. 100933-100933
Open Access
Characteristics of Koji Using Liquid Starter for Soy Sauce Production
Jonghoon Choi, Taeeun Kwon, Yeongbin Park, et al.
Fermentation (2023) Vol. 9, Iss. 11, pp. 979-979
Open Access | Times Cited: 1
Genomic insight into the salt tolerance and proteolytic activity of Bacillus subtilis
Sugyeong Lee, Sumin Seo, Sooyoung Sul, et al.
FEMS Microbiology Letters (2023) Vol. 370
Closed Access
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