Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Effects of sonication during moromi fermentation on antioxidant activities of compounds in raw soy sauce
Xianli Gao, Ermeng Liu, Junke Zhang, et al.
LWT (2019) Vol. 116, pp. 108605-108605
Closed Access | Times Cited: 55

Showing 1-25 of 55 citing articles:

Chemical and Sensory Characteristics of Soy Sauce: A Review
Carmen Díez-Simón, Charlotte Eichelsheim, Roland Mumm, et al.
Journal of Agricultural and Food Chemistry (2020) Vol. 68, Iss. 42, pp. 11612-11630
Open Access | Times Cited: 187
Effect of high intensity ultrasound on physicochemical, interfacial and gel properties of chickpea protein isolate
Yuntao Wang, Yingjuan Wang, Ke Li, et al.
LWT (2020) Vol. 129, pp. 109563-109563
Closed Access | Times Cited: 155
Effect of multi-mode dual-frequency ultrasound pretreatment on the vacuum freeze-drying process and quality attributes of the strawberry slices
Baoguo Xu, Jianan Chen, Essodézam Sylvain Tiliwa, et al.
Ultrasonics Sonochemistry (2021) Vol. 78, pp. 105714-105714
Open Access | Times Cited: 104
The latest advances on soy sauce research in the past decade: Emphasis on the advances in China
Xianli Gao, Xue Zhao, Feng Hu, et al.
Food Research International (2023) Vol. 173, pp. 113407-113407
Closed Access | Times Cited: 71
Recent development in high quality drying of fruits and vegetables assisted by ultrasound: A review
Baoguo Xu, Essodézam Sylvain Tiliwa, Weiqiang Yan, et al.
Food Research International (2021) Vol. 152, pp. 110744-110744
Closed Access | Times Cited: 101
Ougan juice debittering using ultrasound-aided enzymatic hydrolysis: Impacts on aroma and taste
Xianli Gao, Tuo Feng, Ermeng Liu, et al.
Food Chemistry (2020) Vol. 345, pp. 128767-128767
Closed Access | Times Cited: 93
Accelerating aroma formation of raw soy sauce using low intensity sonication
Xianli Gao, Ermeng Liu, Junke Zhang, et al.
Food Chemistry (2020) Vol. 329, pp. 127118-127118
Closed Access | Times Cited: 75
Effect of multi-mode dual-frequency ultrasound irradiation on the degradation of waxy corn starch in a gelatinized state
Baoguo Xu, Aiqing Ren, Jianan Chen, et al.
Food Hydrocolloids (2020) Vol. 113, pp. 106440-106440
Closed Access | Times Cited: 75
Extraction of low molecular weight peptides from bovine bone using ultrasound-assisted double enzyme hydrolysis: Impact on the antioxidant activities of the extracted peptides
Lihua Yang, Zonglin Guo, Jieqiong Wei, et al.
LWT (2021) Vol. 146, pp. 111470-111470
Closed Access | Times Cited: 66
Fermented soybean foods: A review of their functional components, mechanism of action and factors influencing their health benefits
Yali Qiao, Kenan Zhang, Zongcai Zhang, et al.
Food Research International (2022) Vol. 158, pp. 111575-111575
Closed Access | Times Cited: 61
Characterization of the aroma-active compounds in black soybean sauce, a distinctive soy sauce
Xianli Gao, Tuo Feng, Mingjian Sheng, et al.
Food Chemistry (2021) Vol. 364, pp. 130334-130334
Closed Access | Times Cited: 57
Enhancing Activities of Salt-Tolerant Proteases Secreted by Aspergillus oryzae Using Atmospheric and Room-Temperature Plasma Mutagenesis
Xianli Gao, Ermeng Liu, Yiyun Yin, et al.
Journal of Agricultural and Food Chemistry (2020) Vol. 68, Iss. 9, pp. 2757-2764
Closed Access | Times Cited: 64
Characterization of the typical fragrant compounds in traditional Chinese-type soy sauce
Guozhong Zhao, Lili Ding, Hadiatullah Hadiatullah, et al.
Food Chemistry (2019) Vol. 312, pp. 126054-126054
Closed Access | Times Cited: 60
Recent progress and advances in soy sauce production technologies: A review
Soumaya Sassi, Wan Abd Al Qadr Imad Wan‐Mohtar, Nazzatush Shimar Jamaludin, et al.
Journal of Food Processing and Preservation (2021) Vol. 45, Iss. 10
Open Access | Times Cited: 52
Mycotoxins in soybean‐based foods fermented with filamentous fungi: Occurrence and preventive strategies
Fei Tian, So Young Woo, Sang Yoo Lee, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 6, pp. 5131-5152
Open Access | Times Cited: 29
Environment microorganism and mature daqu powder shaped microbial community formation in mechanically strong-flavor daqu
Shuangping Liu, Yu Zhou, Dongna Ma, et al.
Food Bioscience (2023) Vol. 52, pp. 102467-102467
Closed Access | Times Cited: 19
Ultrasound aided debittering of bitter variety of citrus fruit juice: Effect on chemical, volatile profile and antioxidative potential
Arun Kumar Gupta, Partha Pratim Sahu, Poonam Mishra
Ultrasonics Sonochemistry (2021) Vol. 81, pp. 105839-105839
Open Access | Times Cited: 35
Enhancing organic selenium content and antioxidant activities of soy sauce using nano-selenium during soybean soaking
Jingru Chen, Tuo Feng, Bo Wang, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 28
Structure, chemical stability and antioxidant activity of melanoidins extracted from dark beer by acetone precipitation and macroporous resin adsorption
Qiuhui Zhang, Moutong Chen, Teodora Emilia Coldea, et al.
Food Research International (2022) Vol. 164, pp. 112045-112045
Closed Access | Times Cited: 23
Efficient degradation of soybean protein B3 subunit in soy sauce by ultrasound-assisted prolyl endopeptidase and its primary mechanism
Zhankai Zhang, Pei Shan, Zhi‐Hong Zhang, et al.
Food Chemistry (2023) Vol. 429, pp. 136972-136972
Closed Access | Times Cited: 16
Effect of ultrasound‐ethanol pretreatment on drying kinetics, quality parameters, functional group, and amino acid profile of apple slices using pulsed vacuum drying
Robert Amanor‐Atiemoh, Cunshan Zhou, Mustapha Abdullaleef Taiye, et al.
Journal of Food Process Engineering (2019) Vol. 43, Iss. 2
Closed Access | Times Cited: 36
Enhancing selenium and key flavor compounds contents in soy sauce using selenium-enriched soybean
Xianli Gao, Pei Shan, Tuo Feng, et al.
Journal of Food Composition and Analysis (2021) Vol. 106, pp. 104299-104299
Closed Access | Times Cited: 31
Degradation Mechanism of Soybean Protein B3 Subunit Catalyzed by Prolyl Endopeptidase from Aspergillus niger during Soy Sauce Fermentation
Pei Shan, Chi-Tang Ho, Lei Zhang, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 19, pp. 5869-5878
Closed Access | Times Cited: 21
Melanoidins present in traditional fermented foods and beverages
Shiqi Yang, Wenlai Fan, Yan Xu
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 5, pp. 4164-4188
Closed Access | Times Cited: 19
The enhanced Huyou (Citrus changshanensis) segment peeling of ultrasound combined with pectinase and cellulase is reflected on the sonicated segment rather than enzymes
Lin Yang, Yu Zhang, Lixia Wang, et al.
Innovative Food Science & Emerging Technologies (2025) Vol. 101, pp. 103947-103947
Closed Access
Page 1 - Next Page

Scroll to top