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:
Changes of proteins and amino acids in soymilk during lactic acid fermentation and subsequent storage
You Wu, Yiqun Huang, Jian Yu, et al.
Journal of Food Measurement & Characterization (2022) Vol. 16, Iss. 6, pp. 4728-4737
Closed Access | Times Cited: 8
You Wu, Yiqun Huang, Jian Yu, et al.
Journal of Food Measurement & Characterization (2022) Vol. 16, Iss. 6, pp. 4728-4737
Closed Access | Times Cited: 8
Showing 8 citing articles:
Study on the effect of enzymolysis combined fermentation on reducing the off‐flavor of egg white powder
Yujie Chen, Lulu Ma, Ying Liu, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 13, pp. 7864-7872
Closed Access | Times Cited: 4
Yujie Chen, Lulu Ma, Ying Liu, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 13, pp. 7864-7872
Closed Access | Times Cited: 4
Effects of Lactobacillus fermentation on the composition, existing forms, digestive characteristics, and antioxidant activity of polyphenols in three kinds of bean milk
Zheng Zhang, Jingli Wang, Yunpeng Hao, et al.
Food Bioscience (2025), pp. 106482-106482
Closed Access
Zheng Zhang, Jingli Wang, Yunpeng Hao, et al.
Food Bioscience (2025), pp. 106482-106482
Closed Access
Effects of Lactiplantibacillus plantarum with different phenotypic features on the nutrition, flavor, gel properties, and digestion of fermented soymilk
Xueliang Zhang, Changliang Zhang, Luyao Xiao, et al.
Food Bioscience (2023) Vol. 55, pp. 103026-103026
Closed Access | Times Cited: 9
Xueliang Zhang, Changliang Zhang, Luyao Xiao, et al.
Food Bioscience (2023) Vol. 55, pp. 103026-103026
Closed Access | Times Cited: 9
Preparation, flavor component and antioxidant activity analysis of Lactiplantibacillus plantarum NCU137 fermented rice protein
Zhen Peng, Baoling Qiao, Bo Li, et al.
Food Bioscience (2024) Vol. 62, pp. 105017-105017
Closed Access | Times Cited: 3
Zhen Peng, Baoling Qiao, Bo Li, et al.
Food Bioscience (2024) Vol. 62, pp. 105017-105017
Closed Access | Times Cited: 3
Understanding the nutritional benefits through plant proteins-probiotics interactions: mechanisms, challenges, and perspectives
Qiming Wu, Juntao Kan, Zhengying Cui, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-19
Open Access | Times Cited: 1
Qiming Wu, Juntao Kan, Zhengying Cui, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-19
Open Access | Times Cited: 1
Improved nutritional composition and in vitro protein digestibility of fermented soy beverages produced with vaginal probiotics as adjunct cultures
Margherita D’Alessandro, Davide Gottardi, Mattia Di Nunzio, et al.
Journal of Functional Foods (2023) Vol. 107, pp. 105703-105703
Open Access | Times Cited: 2
Margherita D’Alessandro, Davide Gottardi, Mattia Di Nunzio, et al.
Journal of Functional Foods (2023) Vol. 107, pp. 105703-105703
Open Access | Times Cited: 2
Use of Directed Lactic Fermentation to Obtain Plant-Based, Upcycled Beverage from Milk Thistle Endosperm
Mirosława Teleszko, Gabriela Haraf, Adam Zając, et al.
Sustainability (2024) Vol. 16, Iss. 13, pp. 5342-5342
Open Access
Mirosława Teleszko, Gabriela Haraf, Adam Zając, et al.
Sustainability (2024) Vol. 16, Iss. 13, pp. 5342-5342
Open Access
Effects of Lactobacillus Plantarum with Different Phenotypic Features on the Nutrition, Flavor, Gel Properties, and Digestion of Fermented Soymilk
Xueliang Zhang, Luyao Xiao, Suying Wang, et al.
(2023)
Closed Access
Xueliang Zhang, Luyao Xiao, Suying Wang, et al.
(2023)
Closed Access
