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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:

Production and characterization of bioactive peptides in fermented soybean meal produced using proteolytic Bacillus species isolated from kinema
Reena Kumari, Nitish Sharma, Sangita Sharma, et al.
Food Chemistry (2023) Vol. 421, pp. 136130-136130
Closed Access | Times Cited: 27

Showing 1-25 of 27 citing articles:

Study on the quality of soybean proteins fermented by Bacillus subtilis BSNK-5: Insights into nutritional, functional, safety, and flavor properties
Yaxin Gao, Miao Hu, Weimin Meng, et al.
Food Chemistry (2024) Vol. 443, pp. 138523-138523
Closed Access | Times Cited: 15
Biostimulant and Beyond: Bacillus spp., the Important Plant Growth-Promoting Rhizobacteria (PGPR)-Based Biostimulant for Sustainable Agriculture
Wenli Sun, Mohamad Hesam Shahrajabian
Earth Systems and Environment (2025)
Closed Access | Times Cited: 2
Effect of single and two-stage fermentation on the antioxidative activity of soybean meal, and the structural and interfacial characteristics of its protein
Chunhua Dai, Peng-Fei Yan, Xueting Xu, et al.
LWT (2023) Vol. 183, pp. 114938-114938
Open Access | Times Cited: 18
Recent advance in the valorization of soy-based by-products: Extraction, modification, interaction and applications in the food industry
Lihua Huang, Yongjian Cai, Fang Fang, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110407-110407
Closed Access | Times Cited: 7
Bioactive Peptides from Fermented Foods: Production Approaches, Sources, and Potential Health Benefits
Lucilla Fabbri, Andrea Cavallero, Francesco Vidotto, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3369-3369
Open Access | Times Cited: 7
Whole genome sequencing of the poly-γ-glutamic acid-producing novel Bacillus subtilis Tamang strain, isolated from spontaneously fermented kinema
Jyoti Prakash Tamang, Pynhunlang Kharnaior, Priyambada Pariyar
Food Research International (2024) Vol. 190, pp. 114655-114655
Closed Access | Times Cited: 6
Fermentation of a wine pomace and microalgae blend to synergistically enhance the functional value of protein- and polyphenol-rich matrices
Elisabetta Trossolo, Ali Zein Alabiden Tlais, Stefano Tonini, et al.
Food Research International (2025) Vol. 202, pp. 115785-115785
Open Access
Enzymatic colouring for meat without nitrite: Exploration of bacterial nitric oxide synthase fused with YkuN-YumC
Yali Zhou, Bingyu Li, Huiting Luo, et al.
Meat Science (2025) Vol. 223, pp. 109771-109771
Closed Access
Colour formation by bacterial nitric oxide synthase in fermented sausages inoculated with and without Mammaliicoccus vitulinus
Jiaying Qin, Bingyu Li, Miaomiao Zhu, et al.
Meat Science (2025) Vol. 225, pp. 109804-109804
Closed Access
Applications and efficacy of traditional to emerging trends in lacto-fermentation and submerged cultivation of edible mushrooms
Ishrat Perveen, Bakhtawar Bukhari, Abid Sarwar, et al.
Biomass Conversion and Biorefinery (2023)
Closed Access | Times Cited: 11
Techno-Functional Properties and Potential Applications of Peptides from Agro-Industrial Residues
Chaichawin Chavapradit, Wonnop Visessanguan, Suwan Panjanapongchai, et al.
JOURNAL OF RENEWABLE MATERIALS (2025), pp. 1-10
Closed Access
Unlocking the chemical basis of fermented golden pompano (Trachinotus ovatus) inoculated with indigenous Bacillus subtilis: Focus on the role of lipid oxidation on volatile flavor formation
Huifang Wang, Yanyan Wu, Shengjun Chen, et al.
Food Chemistry (2025) Vol. 472, pp. 142929-142929
Closed Access
The Bio-Uptaking and Fermenting Characteristics of Various Lignocellulose-Digested Mono- and Oligo-Saccharides by Bacillus subtilis
Liang Wu, Yong Xu
Fermentation (2025) Vol. 11, Iss. 3, pp. 119-119
Open Access
Nano-inspired optimized valorization of agrowastes by Vagococcus fluvialis FL1 for alkaline protease production and biotechnological application
V.A. Ajayi, Agbaje Lateef
The Microbe (2025), pp. 100328-100328
Open Access
Microbial hydrolysis of Camellia seed cake with Bacillus subtilis: Fermentation process optimization and bioactivity assessment of the hydrolysates
Lingyun Yao, Qing Huang, Huatian Wang, et al.
Biocatalysis and Agricultural Biotechnology (2025), pp. 103579-103579
Closed Access
Nutritional and potential health benefits of fermented food proteins
Christabel Tachie, John O. Onuh, Alberta N. A. Aryee
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 3, pp. 1223-1233
Closed Access | Times Cited: 10
Optimization of fermentation process and characterization of non-alcoholic functional beverage from pigmented rice varieties
Shruti Mishra, S. Mithul Aravind, Said Ajlouni, et al.
Biocatalysis and Agricultural Biotechnology (2024) Vol. 58, pp. 103213-103213
Closed Access | Times Cited: 3
Research progress on fermentation-produced plant-derived bioactive peptides
Lili Zhao, Xinhua Liu, Shuping Wang, et al.
Frontiers in Pharmacology (2024) Vol. 15
Open Access | Times Cited: 3
Characterization and stability of soybean meal peptide-zinc chelate prepared by solid state fermentation with Aspergillus oryzae
Congmiao Li, Yue Zhou, Leipeng Cao, et al.
Food Bioscience (2023) Vol. 56, pp. 103380-103380
Closed Access | Times Cited: 8
Effect of microbial fermentation on the quality of soybean meal
Jie Xue, J.P. Wu, Yanli Ji, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 1, pp. 72-83
Open Access | Times Cited: 7
Shotgun proteomics and molecular simulations on multifunctional bioactive peptides derived from the whey of unexplored “Gaddi” goat of Himalayas
Brij Pal Singh, Souparno Paul, Gunjan Goel
Food Chemistry (2023) Vol. 430, pp. 137075-137075
Closed Access | Times Cited: 6
Quality improvement of soybean meal by yeast fermentation based on the degradation of anti‐nutritional factors and accumulation of beneficial metabolites
Yazhuo Cao, Jian Lu, Guolin Cai
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 3, pp. 1441-1449
Open Access | Times Cited: 6
Effects of different wheat bran fermentation sources on growth performance, nutrient digestibility, serum antioxidant capacity and fecal microbiota in growing pigs
Heng Liu, Xiaojie Ren, Yang Li, et al.
Frontiers in Veterinary Science (2023) Vol. 10
Open Access | Times Cited: 4
Dynamic changes of microbial communities during natural solid-state fermentation of soybean meal and isolation of dominant bacteria for peptide production
Dandan Liu, Yiting Guo, Yolandani Yolandani, et al.
Food Bioscience (2023) Vol. 56, pp. 103154-103154
Closed Access | Times Cited: 3
Enhancing the functionality of plant-based Yogurt: Integration of lycopene through dual-stage fermentation of soymilk
Hao Luo, Yihong Bao, Zhu Ping
Food Chemistry (2023) Vol. 434, pp. 137511-137511
Closed Access | Times Cited: 3
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