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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 salt concentration on Chinese soy sauce fermentation and characteristics
Hua Liu, Shaojie Yang, Jun Liu, et al.
Food Bioscience (2023) Vol. 53, pp. 102825-102825
Closed Access | Times Cited: 18

Showing 18 citing articles:

Solid-State Fermentation Engineering of Traditional Chinese Fermented Food
Guangyuan Jin, Yujie Zhao, Shuhan Xin, et al.
Foods (2024) Vol. 13, Iss. 18, pp. 3003-3003
Open Access | Times Cited: 6
A Method of Reducing Salt Content in Fermented Soy Sauce Improves Its Flavor and Quality
Shuang Zheng, Zhenbin Zhang, Xiuli Zhao, et al.
Foods (2024) Vol. 13, Iss. 6, pp. 971-971
Open Access | Times Cited: 5
Optimization of fermentation conditions and analysis of the changes in flavor compounds for lemon vinegar
Shaojie Yang, Kang Li, Jian Lu, et al.
Food Bioscience (2024), pp. 105128-105128
Closed Access | Times Cited: 4
Construction of a synthetic microbial community and its application in salt-reduced soy sauce fermentation
Hua Liu, Wenjun Zhou, Jian Lu, et al.
Food Microbiology (2025) Vol. 128, pp. 104738-104738
Closed Access
Application of computer vision techniques to fermented foods: An overview
Z.T. Song, Yuanbo Li, Hongyuan Zhao, et al.
Trends in Food Science & Technology (2025), pp. 104982-104982
Closed Access
Analysis of intrinsic effects of compound curing agents on small molecule metabolites and microbial communities in Xuanwei ham based on metabolomics and high-throughput sequencing
Zhijie Zheng, Wenxi Fu, Guiying Wang, et al.
Meat Science (2025), pp. 109820-109820
Closed Access
Salt-Resistant and Ethanol-Resistant Monoamine Oxidases: New Sight for yobN Mining from Bacillus and Biogenic Amine Degradation Mechanism in Fermented Food
Qilin Yang, Shuangping Liu, Anthony M. Sun, et al.
Journal of Agricultural and Food Chemistry (2025)
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
Sub-4 nanometer porous membrane enables highly efficient electrodialytic fractionation of dyes and inorganic salts
Jiuyang Lin, Zijian Yu, Tianci Chen, et al.
Nature Communications (2025) Vol. 16, Iss. 1
Open Access
Co-culture of Tetragenococcus halophilus and Zygosaccharomyces rouxii to improve microbiota and metabolites in secondary fortified fermented soy sauce
Lin Zhang, Zhu Zhang, Jun Huang, et al.
Food Bioscience (2024) Vol. 61, pp. 104850-104850
Closed Access | Times Cited: 3
Synergistic fermentation with functional bacteria for production of salt-reduced soy sauce with enhanced aroma and saltiness
Guangyao Hu, Yajuan Wang, Jian Chen, et al.
Food Bioscience (2023) Vol. 57, pp. 103459-103459
Closed Access | Times Cited: 7
Antioxidant and Antidiabetic Potential of Fermented Horse Gram and the Sensory Potential as a Reduced-sodium Paste
Wan Xin Tan, Li Choo Chong
Food Science and Technology (2024) Vol. 12, Iss. 1, pp. 81-93
Open Access
Tracing the Change of the Volatile Compounds of Soy Sauce at Different Fermentation Times by Ptr-Tof-Ms, E-Nose and Gc-Ms
Qixin Kan, Longbipei Cao, Peipei Wang, et al.
(2024)
Closed Access
Revealing salt concentration for microbial balance and metabolite enrichment in secondary fortified fermented soy sauce: A multi-omics perspective
Lin Zhang, Zhu Zhang, Jun Huang, et al.
Food Chemistry X (2024) Vol. 23, pp. 101722-101722
Open Access
Construction of Synthetic Microbiome and its Application in Salt-Reduced Soy Sauce Fermentation
Hua Liu, Wenjun Zhou, Dianhui Wu, et al.
(2024)
Closed Access
Tracing the change of the volatile compounds of soy sauce at different fermentation times by PTR-TOF-MS, E-nose and GC–MS
Qixin Kan, Longbipei Cao, Liping He, et al.
Food Chemistry X (2024) Vol. 25, pp. 102002-102002
Open Access
Differences in bacterial community structure and volatile flavor substance of industrial-scale tiger skin chicken feet stored at air packaging and vacuum packaging
Xingguang Chen, Beibei Chu, Wei Cui, et al.
Food Research International (2024) Vol. 200, pp. 115499-115499
Closed Access
Utilization of moringa leaf flour (Moringa oleifera) in making soy sauce
Hommy Dorthy Ellyany Sinaga, Charolyne Antonia Naibaho, Z Lubis
IOP Conference Series Earth and Environmental Science (2024) Vol. 1413, Iss. 1, pp. 012063-012063
Open Access
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