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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:

LC–MS based metabolomics analysis of okara fermented by Bacillus subtilis DC-15: Insights into nutritional and functional profile
Qi Zhan, Kiran Thakur, Jingyu Feng, et al.
Food Chemistry (2023) Vol. 413, pp. 135656-135656
Closed Access | Times Cited: 42

Showing 1-25 of 42 citing articles:

Lactic acid bacteria fermentation improves physicochemical properties, bioactivity, and metabolic profiles of Opuntia ficus-indica fruit juice
Huixian Wang, Xingqiao He, Juanni Li, et al.
Food Chemistry (2024) Vol. 453, pp. 139646-139646
Closed Access | Times Cited: 13
Effect of lactic acid bacteria co-fermentation on antioxidant activity and metabolomic profiles of a juice made from wolfberry and longan
Zhenjie Zheng, Linya Wei, Manli Zhu, et al.
Food Research International (2023) Vol. 174, pp. 113547-113547
Closed Access | Times Cited: 25
Metabolite profiling, antioxidant and anti-glycemic activities of Tartary buckwheat processed by solid-state fermentation(SSF)with Ganoderma lucidum
Rui Zhang, Qin Cen, Wenkang Hu, et al.
Food Chemistry X (2024) Vol. 22, pp. 101376-101376
Open Access | Times Cited: 12
Metagenomics and untargeted metabolomics analyses to unravel the formation mechanism of characteristic metabolites in Cantonese soy sauce during different fermentation stages
Linfeng Wen, Jianping Lei, Lixin Yang, et al.
Food Research International (2024) Vol. 181, pp. 114116-114116
Closed Access | Times Cited: 8
Exploring the effects of the fermentation method on the quality of Lycium barbarum and Polygonatum cyrtonema compound wine based on LC-MS metabolomics
Jingjing Wang, Wang-Wei Zhang, Zi-Jing Guan, et al.
Food Chemistry (2023) Vol. 428, pp. 136770-136770
Closed Access | Times Cited: 15
Metabolomics and HS-SPME-GC–MS-based analysis of quality succession patterns and flavor characteristics changes during the fermentation of Lycium barbarum and Polygonatum cyrtonema compound wine
Jian‐Guo Zhang, Jingjing Wang, Wang-Wei Zhang, et al.
Food Research International (2024) Vol. 184, pp. 114270-114270
Closed Access | Times Cited: 6
Insights into characteristic metabolites and potential bioactive peptides profiles of fresh cheese fermented with three novel probiotics based metabolomics and peptidomics
Xin Zhang, Yuanrong Zheng, Zhenmin Liu, et al.
Food Chemistry X (2024) Vol. 21, pp. 101147-101147
Open Access | Times Cited: 5
Co-culturing Limosilactobacillus fermentum and Pichia fermentans to ferment soybean protein hydrolysates: An effective flavor enhancement strategy
Chenchen Cao, Xueying Song, Yihan Mu, et al.
Innovative Food Science & Emerging Technologies (2025), pp. 103920-103920
Closed Access
Fermentation-Induced Metabolic Changes and Bioactive Metabolites in Laminaria japonica fermented by Bacillus subtilis
Pang‐Hung Hsu, Yi-Tsung Lin, Pai‐An Hwang
LWT (2025), pp. 117357-117357
Open Access
Eco-friendly synthesis of silver nanoparticles using Coffea arabica husk for enhanced antibacterial and anti-cancer applications
Tamilselvan Kavin, Vikneswaran Murugaiyah, Jen Kit Tan, et al.
Biomass and Bioenergy (2025) Vol. 194, pp. 107625-107625
Closed Access
Efficient conversion of insoluble dietary fiber to soluble dietary fiber by Bacillus subtilis BSNK-5 fermentation of okara and improvement of their structural and functional properties
Weimin Meng, Miao Hu, Pengfei Zhang, et al.
Food Chemistry (2025) Vol. 474, pp. 143188-143188
Closed Access
Latilactobacillus sakei CCFM1267 Enhances Fermentation and Probiotic Properties in Fermented Milk: A Focus on Metabolomics and Physicochemical Analysis
Yuxuan Xia, Xing Jin, Meifang Xiao, et al.
Food Bioscience (2025), pp. 106154-106154
Closed Access
Transformation effects of Bacillus subtilis BSNK-5 on okara: Insights into its component transformation, structural characteristics, and functional properties
Weimin Meng, Miao Hu, Yaxin Gao, et al.
Food Chemistry (2025) Vol. 476, pp. 143433-143433
Closed Access
NMR-Based Metabolomics Analysis of Metabolite Profiles in Two Species of Boletes Subjected to Different Drying Methods
Yangzong Zhuoma, Minghong Yang, Yijie Chen, et al.
Metabolites (2025) Vol. 15, Iss. 3, pp. 152-152
Open Access
Lactic acid bacteria fermentation improves sensory properties, bioactivity, and metabolic profiles of carrot pulp
Liu Zhuo, Xizhuo Huang, Qiaozhen Liu, et al.
Food Bioscience (2025) Vol. 66, pp. 106303-106303
Closed Access
Study on the cooperation mechanism of urea-hydrolysis bacteria and biosurfactant bacteria for dust suppression
Weimin Cheng, Jin-Di Liu, Yue Feng, et al.
Chemical Engineering Journal (2023) Vol. 480, pp. 148008-148008
Closed Access | Times Cited: 12
Metabolomics analysis of okara probiotic beverages fermented with Lactobacillus gasseri and Limosilactobacillus fermentum by LC-QTOF-MS/MS
Zihan Gao, Melody Chang Zhou, Jing Lin, et al.
Food Chemistry X (2024) Vol. 21, pp. 101178-101178
Open Access | Times Cited: 4
Evaluation of physicochemical characteristics, bioactivity, flavor profile and key metabolites in the fermentation of goji juice by Lacticaseibacillus rhamnosus
Xin An, Tongtong Li, Jiaxue Hu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101755-101755
Open Access | Times Cited: 4
Porcine cardiac blood - Salvia miltiorrhiza root alleviates cerebral ischemia reperfusion injury by inhibiting oxidative stress induced apoptosis through PI3K/AKT/Bcl-2/Bax signaling pathway
Shikang Zhou, Gao Xiaoqin, Can Chen, et al.
Journal of Ethnopharmacology (2023) Vol. 316, pp. 116698-116698
Closed Access | Times Cited: 10
Peptide production through enhanced solid-state fermentation of soybean meal with Bacillus subtilis SBM_1: Fermentation process and product characteristics
Dandan Liu, Yiting Guo, Junsong Zhu, et al.
Industrial Crops and Products (2024) Vol. 219, pp. 119184-119184
Closed Access | Times Cited: 3
Cofermentation of Cottonseed Meal by the Synergistic Action of Microbial Flora with Protease and Its Metabolic Kinetic
Shuang Ni, Dawei Zhao, Keyang Li, et al.
ACS Food Science & Technology (2024) Vol. 4, Iss. 3, pp. 773-785
Closed Access | Times Cited: 2
Metabolic changes and isoflavone biotransformation in natto for improved nutritional distribution and bioavailability
Qi Zhan, Kiran Thakur, Wang-Wei Zhang, et al.
Food Bioscience (2024) Vol. 59, pp. 103937-103937
Closed Access | Times Cited: 2
Dynamic changes on sensory property, nutritional quality and metabolic profiles of green kernel black beans during Eurotium cristatum-based solid-state fermentation
Yuanyuan Zhang, Bangran Qi, Qiannan Li, et al.
Food Chemistry (2024) Vol. 455, pp. 139846-139846
Closed Access | Times Cited: 2
Metabolomics analysis of rice fermented by medicinal fungi providing insights into the preparation of functional food
Xing Luo, Ji-Hang Jiang, Shi‐Liang Liu, et al.
Food Chemistry (2024) Vol. 459, pp. 140372-140372
Closed Access | Times Cited: 2
Proteomic Analysis of the Characteristic Flavor Components in Bacillus subtilis BSNK-5-Fermented Soymilk
Miao Hu, Jiao Wang, Yaxin Gao, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2399-2399
Open Access | Times Cited: 2
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