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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:

Improvement of soybean meal quality by one-step fermentation with mixed-culture based on protease activity
Chuan Wang, Xiaozhi Qiu, Rui Hou, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 85, pp. 103311-103311
Closed Access | Times Cited: 18

Showing 18 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
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 | Times Cited: 1
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
Effects of Bacillus subtilis-fermented soybean meal replacing fish meal on antioxidant activity, immunity, endoplasmic reticulum stress and hepatopancreas histology in Pacific white shrimp (Litopenaeus vannamei)
Songming Chen, Jieyu Dai, Yan Chen, et al.
Frontiers in Marine Science (2024) Vol. 11
Open Access | Times Cited: 4
Bioremediation of Aflatoxin B1 by Meyerozyma guilliermondii AF01 in Peanut Meal via Solid-State Fermentation
Zhang Wan, Changpo Sun, Wei Wang, et al.
Toxins (2024) Vol. 16, Iss. 7, pp. 305-305
Open Access | Times Cited: 3
High-level secretory expression and characterization of acid protease in Komagataella phaffii and its application in soybean meal protein degradation
Yibin Xue, Qiaojuan Yan, Xueting Tian, et al.
International Journal of Biological Macromolecules (2024), pp. 137011-137011
Closed Access | Times Cited: 3
The process of solid‐state fermentation of soybean meal: antimicrobial activity, fermentation heat generation and nitrogen solubility index
Junsong Zhu, Feng Lü, Dandan Liu, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 6, pp. 3228-3234
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
Development of dairy‐free soybean‐based yoghurt by active dry starter culture from kombucha: an investigation into microencapsulation, curd formation, protein and texture profiles during storage
Nhu‐Ngoc Nguyen, Anh Duy, Thach Phan Van, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 4, pp. 2383-2399
Closed Access | Times Cited: 2
Preparation of sea buckthorn (Hippophae rhamnoides L.) seed meal peptide by mixed fermentation and its effect on volatile compounds and hypoglycemia
Jiangyong Yang, Jingyang Hong, Aihemaitijiang Aihaiti, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 2
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
Transforming food waste into animal feeds: an in-depth overview of conversion technologies and environmental benefits
Ziaul Hasan, Muneera Lateef
Environmental Science and Pollution Research (2023) Vol. 31, Iss. 12, pp. 17951-17963
Open Access | Times Cited: 6
Effects of enhanced fermentation with high-yielding strains of Tetramethylpyrazine on flavor quality of Douchiba
Panpan Yang, Qin Wang, Yuling Yang, et al.
Food Chemistry X (2024) Vol. 25, pp. 102037-102037
Open Access | Times Cited: 1
Research progress of probiotics and fermented feed effects on pork quality
Lian Xiao, Mingyu Shi, Qinlu Lin, et al.
Food Bioengineering (2024) Vol. 3, Iss. 1, pp. 83-96
Open Access
Investigation of the impact of papain on the volatile and non‐volatile metabolites of soybean meal yogurt
Yaxin Yan, Dong Hua, Xiaoqing Liu, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access
Effects of different enzymatic hydrolysis techniques on volatile flavor compounds and nutritional metabolites of soybean meal yogurt
Yaxin Yan, Xiangrong Fan, Dong Hua, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access
Functional potential of compound probiotics fermented soybean meal partially replacing fish meal in spotted seabass (Lateolabrax maculatus): Insights through growth, immunity, antioxidant capacity and intestinal health
B Zhang, Ze-Hui Yuan, Haixia Yu, et al.
Aquaculture (2024) Vol. 598, pp. 742021-742021
Closed Access
Improvement in Palm Kernel Meal Quality by Solid-Sate Fermentation with Bacillus velezensis, Saccharomyces cerevisiae and Lactobacillus paracasei
Xiaoyan Zhu, Zeyuan Deng, Qiuyue Wang, et al.
Fermentation (2024) Vol. 10, Iss. 12, pp. 655-655
Open Access
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