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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:

Starter molds and multi-enzyme catalysis in koji fermentation of soy sauce brewing: A review
Yihao Liu, Guangru Sun, Jingyao Li, et al.
Food Research International (2024) Vol. 184, pp. 114273-114273
Closed Access | Times Cited: 15

Showing 15 citing articles:

Dietary protein requirement of Chinese hook snout carp (Opsariichthys bidens) and transcriptomic analysis of the liver in response to different protein diets
Yijiang Bei, Liwen He, Jing Jin, et al.
Aquaculture Reports (2025) Vol. 40, pp. 102637-102637
Closed Access
Bioengineering in Solid-State Fermentation for next sustainable food bioprocessing
Muyideen Olaitan Bamidele, Micheal Bola Bamikale, Eliseo Cárdenas-Hernández, et al.
Next Sustainability (2025) Vol. 6, pp. 100105-100105
Open Access
Dynamic changes in microbial communities during sweet flour sauce fermentation and their correlations with physicochemical properties and volatile compounds
Ziqing Sang, Qiang Xie, Chen Chen, et al.
Journal of Food Science (2025) Vol. 90, Iss. 2
Closed Access
Constructing in-situ and real-time monitoring methods during soy sauce production by miniature fiber NIR spectrometers
Zhankai Zhang, Yanhua Ding, Feng Hu, et al.
Food Chemistry (2024) Vol. 460, pp. 140788-140788
Closed Access | Times Cited: 3
Exploring changes in key aroma-active compounds of soy sauce due to different fermentation processes
Xing Gao, Xiaomo Han, Yuan Tang, et al.
Journal of Food Composition and Analysis (2024) Vol. 133, pp. 106393-106393
Closed Access | Times Cited: 1
Characteristics of Umami Taste of Soy Sauce Using Electronic Tongue, Amino Acid Analyzer, and MALDI-TOF MS
Ting Cai, Nan Hai, Peng Guo, et al.
(2024)
Open Access | Times Cited: 1
A hyperstable, low-salt adapted protease from halophilic archaeon with potential applications in salt-fermented foods
Jing Hou, Qing-Ke Zhang, Ruo-Yao Zhang, et al.
Food Research International (2024) Vol. 191, pp. 114738-114738
Closed Access | Times Cited: 1
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: 1
A Novel Approach to produce Soy Protein Isolate: Direct Enzymatic Hydrolysis of High-Temperature Soybean Meal Using Proteinase Produced by Microbial Solid-State Fermentation
Junsong Zhu, Dandan Liu, Feng Lu, et al.
(2024)
Closed Access
Characteristics of Umami Taste of Soy Sauce Using Electronic Tongue, Amino Acid Analyzer, and MALDI−TOF MS
Ting Cai, Nan Hai, Peng Guo, et al.
Foods (2024) Vol. 13, Iss. 14, pp. 2242-2242
Open Access
Characterization and application of Bacillus velezensisD6 co‐producing α‐amylase and protease
Z. Wang, Shuang Wang, Hua Bai, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 15, pp. 9617-9629
Closed Access
Similarity recognition approach to identify zero-added MSG soy sauce using stable isotopes and amino acid profiles
Chunlin Li, Meiling Sheng, Menglin Zhang, et al.
Food Chemistry (2024) Vol. 461, pp. 140859-140859
Open Access
Effects of Inoculation with Koji and Strain Exiguobacterium profundum FELA1 on the Taste, Flavor, and Bacterial Community of Rapidly Fermented Shrimp Paste
Huanming Liu, Huang Ai-lian, Jiawen Yi, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2523-2523
Open Access
A novel approach to produce soy protein isolate: Direct enzymatic hydrolysis of high-temperature soybean meal using proteinase produced by microbial solid-state fermentation
Junsong Zhu, Dandan Liu, Feng Lu, et al.
International Journal of Biological Macromolecules (2024), pp. 135598-135598
Closed 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
Antioxidant capacities and non-volatile metabolites changes after solid-state fermentation of soybean using oyster mushroom (Pleurotus ostreatus) mycelium
Mengxin He, Qing Peng, Xiaoqing Xu, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access
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