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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:

Microbial diversity and function of soybean paste in East Asia: what we know and what we don’t
Xiqing Yue, Mohan Li, Yiming Liu, et al.
Current Opinion in Food Science (2020) Vol. 37, pp. 145-152
Closed Access | Times Cited: 49

Showing 1-25 of 49 citing articles:

Flavor compounds of traditional fermented bean condiments: Classes, synthesis, and factors involved in flavor formation
Zhiluo Que, Yao Jin, Jun Huang, et al.
Trends in Food Science & Technology (2023) Vol. 133, pp. 160-175
Closed Access | Times Cited: 60
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
The regulation of volatile flavor compounds in fermented meat products mediated by microorganisms: A review
Shanshan Zhao, Jinzhu Yue, Yue Wang, et al.
Food Bioscience (2024), pp. 105180-105180
Closed Access | Times Cited: 12
Impact of Fermentation on Antinutritional Factors and Protein Degradation of Legume Seeds: A Review
Hafiz Arbab Sakandar, Yongfu Chen, Chuantao Peng, et al.
Food Reviews International (2021) Vol. 39, Iss. 3, pp. 1227-1249
Closed Access | Times Cited: 54
Effects of high pressure homogenization on the solubility, foaming, and gel properties of soy 11S globulin
Zhuangli Kang, Rong Bai, Fei Lü, et al.
Food Hydrocolloids (2021) Vol. 124, pp. 107261-107261
Closed Access | Times Cited: 54
Whole genome sequencing of the poly-γ-glutamic acid-producing novel Bacillus subtilis Tamang strain, isolated from spontaneously fermented kinema
Jyoti Prakash Tamang, Pynhunlang Kharnaior, Priyambada Pariyar
Food Research International (2024) Vol. 190, pp. 114655-114655
Closed Access | Times Cited: 6
The Role and Mechanism of Probiotics Supplementation in Blood Glucose Regulation: A Review
Xinyu Shen, Chunmin Ma, Yang Yang, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2719-2719
Open Access | Times Cited: 6
Characterization of physicochemical properties, microbial diversity and volatile compounds of traditional fermented soybean paste in Henan province of China
Zhiyuan Tian, Kashif Ameer, Yanling Shi, et al.
Food Bioscience (2022) Vol. 50, pp. 102045-102045
Closed Access | Times Cited: 24
Succession and Diversity of Microbial Flora during the Fermentation of Douchi and Their Effects on the Formation of Characteristic Aroma
Huiyan Zhao, Jingting Xu, Ruican Wang, et al.
Foods (2023) Vol. 12, Iss. 2, pp. 329-329
Open Access | Times Cited: 16
Microbial consortia and up-to-date technologies in global soy sauce production: A review
Shin Yee Chong, Zul Ilham, Nik Iskandar Putra Samsudin, et al.
International Food Research Journal (2023) Vol. 30, Iss. 1, pp. 1-24
Open Access | Times Cited: 14
Flavor Characterization of Traditional Fermented Soybean Pastes from Northeast China and Korea
Shanshan Zhao, Yuhang Sai, Wanting Liu, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3294-3294
Open Access | Times Cited: 14
Isolation, identification and application of Aspergillus oryzae BL18 with high protease activity as starter culture in doubanjiang (broad bean paste) fermentation
Chengtuo Niu, Xianlei Xing, Xiaohong Yang, et al.
Food Bioscience (2022) Vol. 51, pp. 102225-102225
Closed Access | Times Cited: 21
Effects of Tartary buckwheat on physicochemical properties and microbial community of low salt natural fermented soybean paste
Longquan Xiao, Molazi Lapu, Shuai Kang, et al.
Food Control (2022) Vol. 138, pp. 108953-108953
Closed Access | Times Cited: 20
Microbiome and metabolome in home-made fermented soybean foods of India revealed by metagenome-assembled genomes and metabolomics
Pynhunlang Kharnaior, Jyoti Prakash Tamang
International Journal of Food Microbiology (2023) Vol. 407, pp. 110417-110417
Closed Access | Times Cited: 11
Microbial-derived salt-tolerant proteases and their applications in high-salt traditional soybean fermented foods: a review
Hongli Yao, Shuangping Liu, Tiantian Liu, et al.
Bioresources and Bioprocessing (2023) Vol. 10, Iss. 1
Open Access | Times Cited: 11
Multiple sensor technologies coupled with multivariate analysis for comprehensive evaluation of sensory quality of da-jiang
Shanshan Zhao, Zhizhuang Zhang, Yu Qiao, et al.
LWT (2025) Vol. 216, pp. 117326-117326
Open Access
Unveiling the cultural tradition and science of Indonesian fermented ethnic soybean paste: tauco
Vika Tresnadiana Herlina, R. Haryo Bimo Setiarto
Journal of Ethnic Foods (2025) Vol. 12, Iss. 1
Open Access
Bacillus licheniformis and Wickerhamiella versatilis: Sources of the pleasant smoky and fruity flavors of soybean paste
Meng Wang, Xuelian Zheng, X. Bian, et al.
Food Chemistry (2025) Vol. 477, pp. 143218-143218
Closed Access
Dynamic changes in microbial communities during sweet flour sauce fermentation and their correlations with physicochemical properties and volatile compounds
Ziqing Sang, Qiang Xie, Chen Chen, et al.
Journal of Food Science (2025) Vol. 90, Iss. 2
Closed Access
Mycotoxin and microbiome profiling for aflatoxin control in the Korean traditional fermented soybean paste Doenjang
So Young Woo, Su Been Park, Sang Yoo Lee, et al.
Journal of Hazardous Materials (2025) Vol. 490, pp. 137777-137777
Open Access
A critical review on research status and future prospects of fermented soybean products in China
Ning Huang, Juanjuan Yi, Yanling Shi, et al.
Journal of Future Foods (2025) Vol. 6, Iss. 1, pp. 11-25
Closed Access
Effect of High Pressure Homogenization-Modified Soy 11S Globulin on the Gel and Rheological Properties of Pork Myofibrillar Protein
Qingfeng Ge, Yuehao Wu, Na Yuan, et al.
Foods (2023) Vol. 12, Iss. 4, pp. 810-810
Open Access | Times Cited: 9
Current Research on Probiotics and Fermented Products
Yushi Dong, Mohan Li, Xiqing Yue
Foods (2024) Vol. 13, Iss. 9, pp. 1406-1406
Open Access | Times Cited: 3
Research progress on volatile compounds and microbial metabolism of traditional fermented soybean products in China
Liang Feng, Shuqi Wang, Haitao Chen
Food Bioscience (2024) Vol. 61, pp. 104558-104558
Closed Access | Times Cited: 3
The application and mechanism of polysaccharides, proteins and their complexes on enhancing yogurt gel stability: a review
Ruiyao Hong, Huiyi Yang, Yangze Guo, et al.
Food Science of Animal Products (2024) Vol. 2, Iss. 2, pp. 9240066-9240066
Open Access | Times Cited: 3
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