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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:

Effect of wheat germination on nutritional properties and the flavor of soy sauce
Huiqin Shi, Jinɡjinɡ Li, Yujie Zhang, et al.
Food Bioscience (2022) Vol. 48, pp. 101738-101738
Closed Access | Times Cited: 14

Showing 14 citing articles:

Dynamic changes in metabolomics and flavoromics during industrial scale fermentation of Chinese traditional soy sauce
Xiaochun Chen, Fan‐Bing Meng, Hu-Lian Tian, et al.
Food Bioscience (2024) Vol. 59, pp. 103940-103940
Closed Access | Times Cited: 19
Novel analysis of food processes by terahertz spectral imaging: A review of recent research findings
Ying Fu, Yuqiao Ren, Da‐Wen Sun
Trends in Food Science & Technology (2024) Vol. 147, pp. 104463-104463
Open Access | Times Cited: 11
Efficient degradation of soybean protein B3 subunit in soy sauce by ultrasound-assisted prolyl endopeptidase and its primary mechanism
Zhankai Zhang, Pei Shan, Zhi‐Hong Zhang, et al.
Food Chemistry (2023) Vol. 429, pp. 136972-136972
Closed Access | Times Cited: 16
Enrichment of Flavonoids in Short-Germinated Black Soybeans (Glycine max L.) Induced by Slight Acid Treatment
Caimei Huang, Xiaolan Quan, Yongqi Yin, et al.
Foods (2024) Vol. 13, Iss. 6, pp. 868-868
Open Access | Times Cited: 5
Constructing in-situ and real-time monitoring methods during soy sauce production by miniature fiber NIR spectrometers
Zhankai Zhang, Yanhua Ding, Feng Hu, et al.
Food Chemistry (2024) Vol. 460, pp. 140788-140788
Closed Access | Times Cited: 5
Characteristics of microbial community, taste, aroma of high-salt liquid-state secondary fortified fermented soy sauce
Xuewei Jiang, Wei Zhang, Lin Li, et al.
LWT (2023) Vol. 182, pp. 114792-114792
Open Access | Times Cited: 11
AGEs in cooked meat: Production, detection, and mechanisms of its inhibition by plant extracts
Xue Han, Zihang Shi, Zhenhua Wu, et al.
Food Research International (2025) Vol. 207, pp. 116067-116067
Closed Access
Enhancing biomass yield, nutrient removal, and decolorization from soy sauce wastewater using an algae-fungus consortium
Hanwu Song, Jun Qian, Liangliang Fan, et al.
Algal Research (2022) Vol. 68, pp. 102878-102878
Closed Access | Times Cited: 18
The effect of peanut meal on the physicochemical properties, antioxidant activities, and flavour of soy sauce
Ruohan Yao, Shuyu Zhang, Shuoshuo Zhao, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 10, pp. 6952-6960
Open Access | Times Cited: 2
Unravelling the formation of characteristic aroma of traditional braised pork through untargeted and targeted flavoromics
Yishun Yao, Meigui Huang, Qiuhong Liao, et al.
Food Chemistry (2024) Vol. 464, pp. 141629-141629
Closed Access | Times Cited: 2
Characteristics of the soy sauce taste and koji enzyme profiles as affected by soybean traits
Yimin Chen, Mouming Zhao, Yunzi Feng
Food Bioscience (2023) Vol. 53, pp. 102776-102776
Closed Access | Times Cited: 6
Methanolic extract of wheatgrass (Triticum aestivum L.) prevents BPA-induced disruptions in the ovarian steroidogenic pathway and alleviates uterine inflammation in Wistar rats
Ananya Barman, Angshita Ghosh, T. Kar, et al.
3 Biotech (2024) Vol. 14, Iss. 12
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
Modulation of fried spring roll wrapper quality upon treatment of batter with maltogenic amylase, transglutaminase and bromelain
Jia‐Lin Wang, Meng‐Jin Sun, Zhengmeng Pei, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 11, pp. 6461-6469
Closed Access
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