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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 the protein quality and degradation of allergens in soybean meal by combination fermentation and enzymatic hydrolysis
Hui Yang, Yezhi Qu, Jiantao Li, et al.
LWT (2020) Vol. 128, pp. 109442-109442
Closed Access | Times Cited: 91

Showing 1-25 of 91 citing articles:

An overview of fermentation in the food industry - looking back from a new perspective
Shahida Anusha Siddiqui, Zeki Erol, Jerina Rugji, et al.
Bioresources and Bioprocessing (2023) Vol. 10, Iss. 1
Open Access | Times Cited: 86
Research Progress of Fermented Functional Foods and Protein Factory-Microbial Fermentation Technology
Wenli Sun, Mohamad Hesam Shahrajabian, Lin Min
Fermentation (2022) Vol. 8, Iss. 12, pp. 688-688
Open Access | Times Cited: 84
Substitution of fishmeal: Highlights of potential plant protein sources for aquaculture sustainability
Syed Makhdoom Hussain, Aumme Adeeba Bano, Shafaqat Ali, et al.
Heliyon (2024) Vol. 10, Iss. 4, pp. e26573-e26573
Open Access | Times Cited: 39
Effects of replacing fish meal with fermented soybean meal on the growth performance, intestinal microbiota, morphology and disease resistance of largemouth bass (Micropterus salmoides)
Hang Yang, Yuhao Bian, Lingling Huang, et al.
Aquaculture Reports (2021) Vol. 22, pp. 100954-100954
Open Access | Times Cited: 69
Enzymatic Hydrolysis and Fermentation of Pea Protein Isolate and Its Effects on Antigenic Proteins, Functional Properties, and Sensory Profile
Verónica García Arteaga, Victoria Demand, Karolin Kern, et al.
Foods (2022) Vol. 11, Iss. 1, pp. 118-118
Open Access | Times Cited: 42
Effect of enzymatic hydrolysis combined with processing on allergenicity of food allergens
Lidong Pang, Ming Liu, Xiao Li, et al.
Trends in Food Science & Technology (2023) Vol. 143, pp. 104248-104248
Closed Access | Times Cited: 23
Recent advances in alleviating food allergenicity through fermentation
Xiaowen Pi, Yili Yang, Yuxue Sun, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 26, pp. 7255-7268
Closed Access | Times Cited: 54
Innovative high digestibility protein feed materials reducing environmental impact through improved nitrogen-use efficiency in sustainable agriculture
Katarzyna Chojnacka, Katarzyna Mikula, Grzegorz Izydorczyk, et al.
Journal of Environmental Management (2021) Vol. 291, pp. 112693-112693
Closed Access | Times Cited: 47
Differences in the physicochemical, digestion and microstructural characteristics of soy protein gel acidified with lactic acid bacteria, glucono-δ-lactone and organic acid
Xiaoyu Yang, Yiming Ren, Huifang Liu, et al.
International Journal of Biological Macromolecules (2021) Vol. 185, pp. 462-470
Closed Access | Times Cited: 44
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
Evaluation of allergenicity of cow milk treated with enzymatic hydrolysis through a mouse model of allergy
Xiaona Liang, Zongzhou Wang, Hui Yang, et al.
Journal of Dairy Science (2021) Vol. 105, Iss. 2, pp. 1039-1050
Open Access | Times Cited: 33
Effect of enzymatic hydrolysis on volatile flavor compounds of Monascus-fermented tartary buckwheat based on headspace gas chromatography-ion mobility spectrometry
Meng Li, Jialan Zhang, Li Li, et al.
Food Research International (2022) Vol. 163, pp. 112180-112180
Closed Access | Times Cited: 23
A comparative study on the nutritional composition, protein structure and effects on gut microbiota of 5 fermented soybean products (FSPs)
Xinyu Miao, Honghong Niu, Mubai Sun, et al.
Food Research International (2024) Vol. 183, pp. 114199-114199
Closed Access | Times Cited: 5
Combined processing technologies: Promising approaches for reducing Allergenicity of food allergens
Lidong Pang, Runze Li, Chen Chen, et al.
Food Chemistry (2024) Vol. 463, pp. 141559-141559
Closed Access | Times Cited: 5
Oxidation induced by dielectric barrier discharge (DBD) plasma treatment reduces IgG/IgE binding capacity and improves the functionality of glycinin
Zhiwei Liu, Yingxue Zhou, Feng Wang, et al.
Food Chemistry (2021) Vol. 363, pp. 130300-130300
Closed Access | Times Cited: 29
Aptamer-Based Fluorescent Biosensor for the Rapid and Sensitive Detection of Allergens in Food Matrices
Liping Hong, Mingfei Pan, Xiaoqian Xie, et al.
Foods (2021) Vol. 10, Iss. 11, pp. 2598-2598
Open Access | Times Cited: 27
Enhancing protease activity of Bacillus subtilis using UV-laser random mutagenesis and high-throughput screening
Lu Feng, Jiapin Chao, Xiaoxue Zhao, et al.
Process Biochemistry (2022) Vol. 119, pp. 119-127
Closed Access | Times Cited: 21
Excessive Substitution of Fish Meal with Fermented Soybean Meal Induces Oxidative Stress by Impairing Glutathione Metabolism in Largemouth Bass (Micropterus salmoides)
Qiang Chen, Congcong Wang, Yulong Sun, et al.
Antioxidants (2023) Vol. 12, Iss. 12, pp. 2096-2096
Open Access | Times Cited: 11
Study on the effect of enzymolysis combined fermentation on reducing the off‐flavor of egg white powder
Yujie Chen, Lulu Ma, Ying Liu, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 13, pp. 7864-7872
Closed Access | Times Cited: 4
The structure–function relationships and techno-functions of β-conglycinin
Tolulope Joshua Ashaolu, Babett Greff, László Varga
Food Chemistry (2024) Vol. 462, pp. 140950-140950
Closed Access | Times Cited: 4
Implication of fermented plant protein ingredients: a critical review of nutrition, physiology andgrowth: related aspects
Sherine R. Ahmed, Seyed Hossein Hoseinifar, Hien Van Doan, et al.
Annals of Animal Science (2025)
Open Access
Metabolic Profiling and Amino Acid Evolution in Fermented Oats: Insights from UPLC-MS/MS and PLS-DA Analysis
Juan Sun, Xue LaMei, Waleed AL‐Ansi, et al.
Food Bioscience (2025), pp. 106172-106172
Closed Access
Transforming plant‐based alternatives by harnessing precision fermentation for next‐generation ingredients
Daniel T. F. Rice, Ranjit Singh, Himani Priya, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
Allergenicity of Alternative Proteins: Reduction Mechanisms and Processing Strategies
Deniz Günal‐Köroğlu, Gülşah Karabulut, Gülay Özkan, et al.
Journal of Agricultural and Food Chemistry (2025)
Open Access
Comprehensive Review of Plant Protein Digestibility: Challenges, Assessment Methods, and Improvement Strategies
Mauricio Opazo‐Navarrete, César Burgos‐Díaz, Cristina Bravo-Reyes, et al.
Applied Sciences (2025) Vol. 15, Iss. 7, pp. 3538-3538
Open Access
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