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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 51-75 of 91 citing articles:

Effect of steam explosion on nutritional components, physicochemical and rheological properties of brown rice powder
Feng Kong, Qinghua Zeng, Yue Li, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 10
Application of ultrasound technology in the field of solid‐state fermentation: increasing peptide yield through ultrasound‐treated bacterial strain
Yucheng Wang, Kang Xu, Feng Lü, et al.
Journal of the Science of Food and Agriculture (2021) Vol. 101, Iss. 13, pp. 5348-5358
Closed Access | Times Cited: 14
Effects of exogenous strain fermentation on protein structure and allergenicity of Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn.)
Yiming Zhou, Wanjuan Jin, Mengjie Duan, et al.
Food Bioscience (2023) Vol. 53, pp. 102541-102541
Closed Access | Times Cited: 5
Effects of dietary fermented soybean meal with Thua nao starter on the growth performance, body composition, and disease resistance against Aeromonas hydrophila of Nile tilapia (Oreochromis niloticus)
Mahattanee Phinyo, Soraya Pumma, Phattharamat Thinjan, et al.
Aquaculture Reports (2023) Vol. 34, pp. 101890-101890
Open Access | Times Cited: 5
Effects of wheat flour supplemented with soy protein concentrate on the rheology, microstructure and water mobility of protein‐fortified precooked noodles
Seong Eon Yoon, Geunhyuk Yang, Hyukjin J. Kwon, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 7, pp. 4107-4118
Closed Access | Times Cited: 8
Preparation, characterization, identification, and antioxidant properties of fermented acaí (Euterpe oleracea)
Wenying Liu, Xue Wang, Jie Ren, et al.
Food Science & Nutrition (2023) Vol. 11, Iss. 6, pp. 2925-2941
Open Access | Times Cited: 4
Evaluation of IgG/IgE‐binding capacity and functional properties of enzymatic hydrolysis in skimmed cow milk system
Xiaona Liang, Guanlin Qian, Hui Yang, et al.
Journal of Food Science (2023) Vol. 88, Iss. 7, pp. 2780-2795
Closed Access | Times Cited: 4
Effect of heating, microbial fermentation, and enzymatic hydrolysis of soybean meal on growth performance, nutrient digestibility, and intestinal microbiota of weaned piglets
Jiayong Tang, Wentao Li, Qiang Zhou, et al.
Journal of Animal Science (2023) Vol. 101
Closed Access | Times Cited: 4
A novel thermophilic strain of Bacillus subtilis with antimicrobial activity and its potential application in solid-state fermentation of soybean meal
Nanshan Qi, Xiaoshu Zhan, Joshua Milmine, et al.
Microbiology Spectrum (2024) Vol. 12, Iss. 4
Open Access | Times Cited: 1
Influence of Soy Protein Hydrolysates on Thermo-Mechanical Properties of Gluten-Free Flour and Muffin Quality
M. Brumă, Iuliana Banu, Ina Vasilean, et al.
Applied Sciences (2024) Vol. 14, Iss. 9, pp. 3640-3640
Open Access | Times Cited: 1
A novel approach to produce soy protein isolate: Direct enzymatic hydrolysis of high-temperature soybean meal using proteinase produced by microbial solid-state fermentation
Junsong Zhu, Dandan Liu, Feng Lu, et al.
International Journal of Biological Macromolecules (2024), pp. 135598-135598
Closed Access | Times Cited: 1
Comparison of the performance of raw and Lactobacillus paracasei fermented soybean meal in diets for turbot (Scophthalmus maximus L.): Growth, intestinal morphology, apoptosis, tight junction, and microbiota
Beili Zhang, Yan Zhang, Meichen Cui, et al.
Aquaculture Reports (2022) Vol. 24, pp. 101184-101184
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
Evaluation of the immunoreactivity and quality characteristics of cow milk following combined fermentation and enzymatic hydrolysis
Xiaona Liang, Xiurong Gou, Xiumin Hu, et al.
LWT (2023) Vol. 185, pp. 115161-115161
Open Access | Times Cited: 3
In silico enzymatic hydrolysis of soy sauce cake glycinin G4 to reveal the bioactive peptides as potential food ingredients
Jia Ying Lim, Tsun‐Thai Chai, Ming Quan Lam, et al.
Journal of Food Measurement & Characterization (2022) Vol. 16, Iss. 5, pp. 3477-3487
Closed Access | Times Cited: 5
Correlation of steam explosion severity with morphological and physicochemical characterization of soybean meal
Qinghua Zeng, Feng Kong, Yue Li, et al.
Frontiers in Sustainable Food Systems (2022) Vol. 6
Open Access | Times Cited: 5
Degradation of soybean meal proteins by wheat malt endopeptidase and the antioxidant capacity of the enzymolytic products
Jingxiao Fan, Aiying Gao, Chao Zhan, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 2
Integrated Microbiota and Metabolome Analysis to Assess the Effects of the Solid-State Fermentation of Corn–Soybean Meal Feed Using Compound Strains
Yue Li, Qing-Hong Hao, Chunhui Duan, et al.
Microorganisms (2023) Vol. 11, Iss. 5, pp. 1319-1319
Open Access | Times Cited: 2
Potential folate-producing strains and their applications in biofortification of fermented Moringa oleifera leaves powder
Huan Du, Yingyun Hu, Kaixiang Lu, et al.
LWT (2023) Vol. 187, pp. 115357-115357
Open Access | Times Cited: 2
Untargeted metabolomics revealed the product formation rules of two fermented walnut milk
Wangrui Li, Tongxin Zhi, Siting Li, et al.
Food and Agricultural Immunology (2023) Vol. 34, Iss. 1
Open Access | Times Cited: 2
Co‐fermentation of Bacillus subtilis and Bacillus licheniformis and its application in the feeding of Koi
Meijuan Zhao, Dongning Yu, Qiu Liu, et al.
Aquaculture Research (2022) Vol. 53, Iss. 17, pp. 6056-6068
Open Access | Times Cited: 3
Effects of Fermentation on the Apparent Metabolizable Energy and Standardized Ileal Digestibility of Amino Acids in Soybean Meal Fed to Broiler Chickens
Yang Li, Shuzhen Li, Chong Li, et al.
Fermentation (2022) Vol. 9, Iss. 1, pp. 23-23
Open Access | Times Cited: 3
Characterization of the potential allergenicity of enzymatically hydrolyzed casein in Balb/c mouse model
Xiaona Liang, Yezhi Qu, Xiurong Gou, et al.
Journal of Food Science (2024) Vol. 89, Iss. 5, pp. 3037-3047
Closed Access
Transforming Plant-Based Alternatives by Harnessing Precision Fermentation for Next Generation Ingredients
Daniel T. F. Rice, Ranjit Singh, Himani Priya, et al.
(2024)
Closed Access
A Novel Approach to produce Soy Protein Isolate: Direct Enzymatic Hydrolysis of High-Temperature Soybean Meal Using Proteinase Produced by Microbial Solid-State Fermentation
Junsong Zhu, Dandan Liu, Feng Lu, et al.
(2024)
Closed Access

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