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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:

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

Showing 21 citing articles:

Microbial proteases and their applications
Peng Song, Xue Zhang, Shuhua Wang, et al.
Frontiers in Microbiology (2023) Vol. 14
Open Access | Times Cited: 66
Suanyu fermentation strains screening, process optimization and the effect of thermal processing methods on its flavor
Qianqian Zhang, Feng Zhao, Tong Shi, et al.
Food Research International (2023) Vol. 173, pp. 113296-113296
Closed Access | Times Cited: 21
New Insights on Low-Temperature Fermentation for Food
Chen Liang, Lingxiao Liu, Jun Liu, et al.
Fermentation (2023) Vol. 9, Iss. 5, pp. 477-477
Open Access | Times Cited: 19
Improving protein utilization and fermentation quality of soy sauce by adding protease
Caifeng Chen, Sha Hou, Changzheng Wu, et al.
Journal of Food Composition and Analysis (2023) Vol. 121, pp. 105399-105399
Closed Access | Times Cited: 14
Overview of Microbials in Traditional Chinese Fermented Soybean Products: Origin, Functionality and Flavor Profile
Lei Cai, Jian Chen, Junjie Gao, et al.
Food Reviews International (2024) Vol. 40, Iss. 10, pp. 3690-3709
Closed Access | Times Cited: 4
Filamentous fungi in valorization of pollutants from aquatic and terrestrial ecosystems
Abdullahi Adamu Faggo
Elsevier eBooks (2025), pp. 601-617
Closed Access
Indigenous fungi derived from a municipal wastewater treatment plant with rapid flocculation of Chlorella sp.: Convenience, mechanisms, and conditions optimization
Ruxian Jing, Xiuhong Liu, Qing Yang, et al.
Journal of Water Process Engineering (2025) Vol. 73, pp. 107693-107693
Closed Access
Prediction, biochemical characterization and application of key proteolytic enzymes from aspergillus oryzae BL18 in soy sauce fermentation
Yiyang Liu, Chen Hua-ting, Chunfeng Liu, et al.
Food Research International (2025), pp. 116382-116382
Closed Access
The postbiotic potential of Aspergillus oryzae – a narrative review
Yvonne Seidler, Gerald Rimbach, Kai Lüersen, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access | Times Cited: 2
Construction and application of a synthetic microbial community in reduced salinity fermentation of raw-materials based broad bean paste
Chengtuo Niu, Xianlei Xing, Wenjun Zuo, et al.
Food Bioscience (2024) Vol. 61, pp. 104851-104851
Closed Access | Times Cited: 1
Isolation and characterization of Aspergillus oryzae from Withania coagulans rhizosphere: metabolite profiling and bioactivity assessment
Sidra Farooq, Asif Mehmood, Nasir Ali, et al.
Journal of Plant Biochemistry and Biotechnology (2024)
Closed Access | Times Cited: 1
Screening and Construction of Microbial Consortium to Hasten Corn Straw Composting Efficiency
Ruopeng Yang, Jie Li, Ping Yang, et al.
(2024)
Closed Access
Microbial Biological Degradation of Polymers: Recent Trends
Hemant Sharma, Saurav Anand Gurung, Binu Gogoi, et al.
(2024), pp. 337-348
Closed Access
Construction and Application of a Synthetic Microbial Community in Raw-Materials Based Broad Bean Paste Fermentation Under Reduced Salinity Condition Through a Bottom-Up Approach
Chengtuo Niu, Xianlei Xing, Wenjun Zuo, et al.
(2024)
Closed Access
Lipidomic Characterization of Building Blocks and Their Dynamic Interactions with Microbial Communities During the Ripening Fermentation of Pixian Douban
Xiaoqian Zhang, Min Chen, Yu Wan, et al.
Journal of Food Composition and Analysis (2024) Vol. 136, pp. 106718-106718
Closed Access
Construction of Microbial Consortium to Enhance Cellulose Degradation in Corn Straw during Composting
Jie Li, Juan Li, Ruopeng Yang, et al.
Agronomy (2024) Vol. 14, Iss. 9, pp. 2107-2107
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
Compilation of secondary metabolites produced by fungal strains identified as Aspergillus flavus var. oryzae (formerly Aspergillus oryzae), with a review of biotechnological applications, and computational studies of their anti-COVID-19 activity
Sabrin R. M. Ibrahim, Flavia Pinzari, Shaimaa G. A. Mohamed, et al.
Mycological Progress (2024) Vol. 23, Iss. 1
Closed Access
Activation of microbial community and enhancement of quality by inoculating Zygosaccharomyces rouxii during the post-fermentation stage of Doubanjiang
Danyu Yan, Qi Qi, Linpei Liu, et al.
Food Research International (2024) Vol. 197, pp. 115311-115311
Closed Access
Seasonal Variations in Physicochemical Properties, Volatile Compounds, and Microbial Community Structure of Dajiang Fermented Using a Semi-Controlled Method
Xiaojing Zhang, Qiqi Xiao, Xin Wang, et al.
Food Bioscience (2024), pp. 105791-105791
Closed Access
Lipid Profiles and Their Correlation with Microbial Community Dynamics During Pixian Douban Fermentation
Min Chen, Shanshan Yao, Shiqi Zhang, et al.
(2023)
Closed Access
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