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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:

Recent progress and advances in soy sauce production technologies: A review
Soumaya Sassi, Wan Abd Al Qadr Imad Wan‐Mohtar, Nazzatush Shimar Jamaludin, et al.
Journal of Food Processing and Preservation (2021) Vol. 45, Iss. 10
Open Access | Times Cited: 53

Showing 26-50 of 53 citing articles:

Critical Optimized Conditions for Gamma-Aminobutyric Acid (GABA)-Producing Tetragenococcus Halophilus Strain KBC from a Commercial Soy Sauce Moromi in Batch Fermentation
Soumaya Sassi, Zul Ilham, Nazzatush Shimar Jamaludin, et al.
Fermentation (2022) Vol. 8, Iss. 8, pp. 409-409
Open Access | Times Cited: 11
Consumer Preference of Traditional Korean Soy Sauce (Ganjang) and Its Relationship with Sensory Attributes and Physicochemical Properties
Yang Soo Byeon, JeongAe Heo, Kwon Park, et al.
Foods (2023) Vol. 12, Iss. 12, pp. 2361-2361
Open Access | Times Cited: 6
Comparison of Physicochemical Characteristics and Microbial Quality between Commercially Available Organic and Conventional Japanese Soy Sauces
Iwona Gientka, Alicja Synowiec, Marek Roszko, et al.
Applied Sciences (2024) Vol. 14, Iss. 9, pp. 3784-3784
Open Access | Times Cited: 2
Adaptive laboratory evolution and mechanisms of salt tolerance in Lactiplantibacillus plantarum
Jing Han, Zhenxiao Sun, Yingxi Chen, et al.
Food Bioscience (2024), pp. 105811-105811
Closed Access | Times Cited: 2
Brewing-related genes annotation of Bacillus velezensis CS1.10S isolated from traditional moromi and its effects on promoting soy sauce fermentation
Lijun Bai, Y. Wan, Qingsong Lan, et al.
Food Bioscience (2023) Vol. 56, pp. 103267-103267
Closed Access | Times Cited: 5
Comparison of flavor profiles of Cantonese soy sauces obtained at different fermentation stages
Yangyang Yu, Sui Chen, Zhan Liu, et al.
Process Biochemistry (2023) Vol. 130, pp. 569-576
Closed Access | Times Cited: 4
Fermented foods as alternative functional foods during post-pandemic in Asia
Wan Abd Al Qadr Imad Wan‐Mohtar, Zul Ilham, Adi Ainurzaman Jamaludin, et al.
Frontiers in Food Science and Technology (2022) Vol. 2
Open Access | Times Cited: 7
A novel method to evaluate the moromi maturity during the long-term fermentation of traditional soy sauce
Yudong Ma, Andong Zhang, Zhiwei Zhou, et al.
Food Control (2024) Vol. 161, pp. 110421-110421
Closed Access | Times Cited: 1
Proteomics analysis of enzyme systems and pathway changes during the moromi fermentation of soy sauce mash
Wenbin He, Sha Hou, L. Zeng, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 10, pp. 5735-5750
Closed Access | Times Cited: 1
Changes in quality components and antioxidant activity of peony seed soy sauce during low‐salt solid‐state fermentation
M. Zhang, Gui‐Jin Sun, Yingqiu Li, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 103, Iss. 11, pp. 5432-5441
Closed Access | Times Cited: 3
Production of flavor compounds by lactic acid bacteria in fermented foods
Amenan Clémentine Kouakou-Kouamé, Florent Kouadio N’guessan, Didier Montēt, et al.
Elsevier eBooks (2023), pp. 239-270
Closed Access | Times Cited: 3
Effect of Sequential Inoculation of Tetragenococcus halophilus and Wickerhamomyces anomalus on the Flavour Formation of Early-Stage Moromi Fermented at a Lower Temperature
Xinzhi Li, Xinyu Xu, Changzheng Wu, et al.
Foods (2023) Vol. 12, Iss. 18, pp. 3509-3509
Open Access | Times Cited: 3
Characterization of Key Odorants in Soy Sauce and Their Concentration Changes during Storage
Rui Wang, Shiyu Chang, Miao Liang, et al.
Journal of Food Quality (2023) Vol. 2023, pp. 1-13
Open Access | Times Cited: 1
Shelf-life extension of soy sauce by using chitosan oligosaccharides combined with tea polyphenols
Ying Zhu, Chao Gong, Saikun Pan, et al.
Food Chemistry X (2023) Vol. 20, pp. 100985-100985
Open Access | Times Cited: 1
Health and Nutritional Qualities of Okra and Kapok Sauces Produced Using Local Ingredients
Adama Sawadogo, Ganamé Abasse Ouédraogo, Djibrine Adoum Oumar, et al.
Asian Food Science Journal (2024) Vol. 23, Iss. 1, pp. 1-11
Open Access
Research Progress on Bioaugmentation Technology for Improving Traditional Chinese Fermented Seasonings
Aiping Liu, Jie Wu, Weixin Zhou, et al.
Fermentation (2024) Vol. 10, Iss. 3, pp. 123-123
Open Access
Antihypertensive effects of condiments prepared from fermented legumes: A review
Gar Yi Law, Li Choo Chong, Yin-Quan Tang
International Food Research Journal (2024) Vol. 31, Iss. 1, pp. 1-19
Open Access
New applications of soybean residues in food development
Zhongwen Cao, Chengcheng Xie, Lingchen Zhou, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 5, pp. 2837-2845
Closed Access
Investigation of the Physicochemical Properties and its Correlation during Koji-Moromi Fermentation Stage of Production Soy Sauce Naturally Brewed in Central Java, Indonesia
Bhakti Etza Setiani, Yunianta Yunianta, Elok Zubaidah, et al.
International Journal on Advanced Science Engineering and Information Technology (2024) Vol. 14, Iss. 2, pp. 768-776
Open Access
Carbon stable isotopes of glucose during the degradation of rice by the koji fungus Aspergillus oryzae
Fumikazu Akamatsu, Ken Oda, Akiko Fujita, et al.
Heliyon (2024) Vol. 10, Iss. 13, pp. e33664-e33664
Open Access
Similarity recognition approach to identify zero-added MSG soy sauce using stable isotopes and amino acid profiles
Chunlin Li, Meiling Sheng, Menglin Zhang, et al.
Food Chemistry (2024) Vol. 461, pp. 140859-140859
Open Access
Characterization of newly isolated Bacillus cereus D3 Co-producing α-amylase and protease and its application in food raw materials
Shuang Wang, Hua Bai, Zongmin Wang, et al.
Food Bioscience (2024) Vol. 62, pp. 105255-105255
Closed Access
Exploring the Potential of Pediococcus Pentosaceus Ppf28-8 in a Rapid Fermentation Model for Soy Sauce Flavor Enhancement Using Machine Learning
Shuo Wang, Minghui Zeng, Jiaxiu Wang, et al.
(2024)
Closed Access
Comparative Metabolomic Analysis of Moromi Fermented Using Different Aspergillus oryzae Strains
Seung Wha Jo, Jihyun An, Dong-Shin Kim, et al.
Molecules (2022) Vol. 27, Iss. 19, pp. 6182-6182
Open Access | Times Cited: 2
Umami sources in flavorings and seasonings: halal approach
Abdul Manan Dos Mohamed, Nor Syafarah Zakariya, Khairul Faizal Pa’ee, et al.
Elsevier eBooks (2023), pp. 35-47
Closed Access

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