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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:

Tartary buckwheat protein hydrolysates enhance the salt tolerance of the soy sauce fermentation yeast Zygosaccharomyces rouxii
Yun‐Cheng Li, Wen Du, Fan‐Bing Meng, et al.
Food Chemistry (2020) Vol. 342, pp. 128382-128382
Closed Access | Times Cited: 40

Showing 1-25 of 40 citing articles:

Research Progress of Fermented Functional Foods and Protein Factory-Microbial Fermentation Technology
Wenli Sun, Mohamad Hesam Shahrajabian, Lin Min
Fermentation (2022) Vol. 8, Iss. 12, pp. 688-688
Open Access | Times Cited: 82
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: 16
Buckwheat proteins and peptides: Biological functions and food applications
Fan Zhu
Trends in Food Science & Technology (2021) Vol. 110, pp. 155-167
Closed Access | Times Cited: 91
The combined effect of protein hydrolysis and Lactobacillus plantarum fermentation on antioxidant activity and metabolomic profiles of quinoa beverage
Fan‐Bing Meng, Li Zhou, Jiajia Li, et al.
Food Research International (2022) Vol. 157, pp. 111416-111416
Closed Access | Times Cited: 54
Effect of honeysuckle leaf extract on the physicochemical properties of carboxymethyl konjac glucomannan/konjac glucomannan/gelatin composite edible film
Meng Wang, Yun‐Cheng Li, Fan‐Bing Meng, et al.
Food Chemistry X (2023) Vol. 18, pp. 100675-100675
Open Access | Times Cited: 26
Amino Acids Drive the Deterministic Assembly Process of Fungal Community and Affect the Flavor Metabolites in Baijiu Fermentation
Junlin Wei, Jun Lu, Yao Nie, et al.
Microbiology Spectrum (2023) Vol. 11, Iss. 2
Open Access | Times Cited: 23
Effect of cooking methods on the edible, nutritive qualities and volatile flavor compounds of rabbit meat
J. Madhusudhana Rao, Fan‐Bing Meng, Yun‐Cheng Li, et al.
Journal of the Science of Food and Agriculture (2022) Vol. 102, Iss. 10, pp. 4218-4228
Closed Access | Times Cited: 36
Bioinspired Cryoprotectants Enabled by Binary Natural Deep Eutectic Solvents for Sustainable and Green Cryopreservation
You Tian, Da‐Wen Sun, Liang Xu, et al.
ACS Sustainable Chemistry & Engineering (2022) Vol. 10, Iss. 23, pp. 7677-7691
Open Access | Times Cited: 29
Effect of peach gum polysaccharide on the rheological and 3D printing properties of gelatin-based functional gummy candy
Li Zhou, Fan‐Bing Meng, Yun‐Cheng Li, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 127186-127186
Open Access | Times Cited: 18
Preparation and characterization of feruloylated oat β-glucan with antioxidant activity and colon-targeted delivery
Yun‐Cheng Li, Yan Luo, Fan‐Bing Meng, et al.
Carbohydrate Polymers (2021) Vol. 279, pp. 119002-119002
Closed Access | Times Cited: 36
Encapsulation of Zanthoxylum bungeanum essential oil to enhance flavor stability and inhibit lipid oxidation of Chinese‐style sausage
Fan‐Bing Meng, Yu‐Ting Lei, Qian Zhang, et al.
Journal of the Science of Food and Agriculture (2022) Vol. 102, Iss. 10, pp. 4035-4045
Closed Access | Times Cited: 27
Wheat Gluten Peptides Enhance Ethanol Stress Tolerance by Regulating the Membrane Lipid Composition in Yeast
Xiaofan Jin, Huirong Yang, Teodora Emilia Coldea, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 16, pp. 5057-5065
Closed Access | Times Cited: 23
Effects of grafting methods and raw materials on the physicochemical properties and biological activities of phenolic acids grafted oat β-glucan
Yan Luo, Yun‐Cheng Li, Meng Wang, et al.
Food Research International (2023) Vol. 173, pp. 113250-113250
Closed Access | Times Cited: 15
Degradation of β-HCH by Enterobacter sp. CS01: Characteristics, Mechanism and Application in Soil Remediation
Huijun Shi, Qing Chen, Yanpeng Liang, et al.
Biochemical Engineering Journal (2025), pp. 109673-109673
Closed Access
Combination of mutagenesis and adaptive evolution to engineer salt‐tolerant and aroma‐producing yeast for soy sauce fermentation
Yun‐Cheng Li, J. Madhusudhana Rao, Fan‐Bing Meng, et al.
Journal of the Science of Food and Agriculture (2021) Vol. 101, Iss. 10, pp. 4288-4297
Closed Access | Times Cited: 28
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: 12
High Glucose Is a Stimulation Signal of the Salt–Tolerant Yeast Zygosaccharomyces rouxii on Thermoadaptive Growth
Zhenzhen Yan, Xiong Xiao, Quan Liu, et al.
Journal of Fungi (2024) Vol. 10, Iss. 3, pp. 185-185
Open Access | Times Cited: 4
Metabolomics analysis of osmotic tolerance enhancement mechanism of wheat gluten peptides on industrial yeast
Xiaofan Jin, Mingwei Shao, Jun Ding, et al.
Food Chemistry (2025) Vol. 482, pp. 144092-144092
Closed Access
Transcriptome profiling unravels improved ethanol production and acetic acid tolerance in yeast by preculture of wheat gluten hydrolysates
Qing Li, Min Jiang, Huirong Yang, et al.
Journal of Biotechnology (2025)
Closed Access
Effects of different fruit freeze-dried powders on the 3D printing properties of peach gum-based gummy candy gels
Yexing Liang, Jing-Bing Xu, Li Zhou, et al.
Food Chemistry X (2025), pp. 102464-102464
Open Access
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: 18
Systematic analysis of the aroma profiles produced by Zygosaccharomyces rouxii Y-8 in different environmental conditions and its contribution to doubanjiang (broad bean paste) fermentation with different salinity
Chengtuo Niu, Yang Li-na, Feiyun Zheng, et al.
LWT (2022) Vol. 158, pp. 113118-113118
Open Access | Times Cited: 16
Engineered salt-tolerant yeast to improve the physicochemical properties and volatiles of sweet flour paste
Yun‐Cheng Li, Hong-Xian Zhang, J. Madhusudhana Rao, et al.
LWT (2023) Vol. 188, pp. 115459-115459
Open Access | Times Cited: 9
Comparison of physicochemical characteristics and microbiome profiles of low-temperature Daqu with and without adding tartary buckwheat
Jiamu Kang, Liangliang Jia, Zhongxiao Zhang, et al.
Food Bioscience (2022) Vol. 49, pp. 101931-101931
Closed Access | Times Cited: 15
Bioactive dipeptides enhance the tolerance of lager yeast to ethanol-oxidation cross-stress by regulating the multilevel defense system
Caiyun Wu, Jiayu Guo, Haoyu Jian, et al.
Food Microbiology (2023) Vol. 114, pp. 104288-104288
Closed Access | Times Cited: 8
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