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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.

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Showing 1-25 of 28 citing articles:

Soybean fermentation: Microbial ecology and starter culture technology
Hosam Elhalis, Xin Hui Chin, Yvonne Chow
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 21, pp. 7648-7670
Open Access | Times Cited: 36
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: 29
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
Recent trends in fermented plant-based analogues and products, bioactive peptides, and novel technologies-assisted fermentation
Muhammad Salman Farid, Rameesha Anjum, Yiping Yang, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104529-104529
Closed Access | Times Cited: 14
Fermentation of mucilage from Opuntia cochenillifera cladodes with Lactobacillus gasseri: Modification of physicochemical and techno-functional properties
Shênia Santos Monteiro, Raphael Lucas Jacinto Almeida, Newton Carlos Santos, et al.
Food Bioscience (2025), pp. 106424-106424
Closed Access | Times Cited: 1
Effect of starter cultures and spices on physicochemical properties and microbial communities of fermented fish (Suanyu) after fermentation and storage
Yingying Sun, Qian Hua, Xuyan Tian, et al.
Food Research International (2022) Vol. 159, pp. 111631-111631
Closed Access | Times Cited: 26
Mechanism of action, benefits, and research gap in fermented soybean meal utilization as a high-quality protein source for livestock and poultry
Modinat Tolani Lambo, Haokai Ma, Haosheng Zhang, et al.
Animal nutrition (2023) Vol. 16, pp. 130-146
Open Access | Times Cited: 14
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
Microbial Dynamics, Metabolite Profiles, and Chemical Composition in Saccharomyces cerevisiae and Kluyveromyces marxianus Co-Culture During Solid-State Fermentation
Zixuan Xu, Chun Ying, Pengxiang Bai, et al.
Food Bioscience (2025), pp. 105849-105849
Open Access
Increasing peptide yield of soybean meal solid-state fermentation of ultrasound-treated Bacillus amyloliquefaciens
Yucheng Wang, Kang Xu, Feng Lü, et al.
Innovative Food Science & Emerging Technologies (2021) Vol. 72, pp. 102704-102704
Closed Access | Times Cited: 26
Anaerobic Solid-State Fermentation of Soybean Meal With Bacillus sp. to Improve Nutritional Quality
Yanhui Yao, LI Hong-ya, Jia Li, et al.
Frontiers in Nutrition (2021) Vol. 8
Open Access | Times Cited: 24
Evaluating the Influence of Microbial Fermentation on the Nutritional Value of Soybean Meal
Станислав Сухих, Olga Kalashnikova, Светлана Иванова, et al.
Fermentation (2022) Vol. 8, Iss. 9, pp. 458-458
Open Access | Times Cited: 16
The potentials and challenges of using fermentation to improve the sensory quality of plant-based meat analogs
Hosam Elhalis, Xin Yi See, Raffael Osen, et al.
Frontiers in Microbiology (2023) Vol. 14
Open Access | Times Cited: 8
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
Production of value-added peptides from soybean meal during natural solid-state fermentation: Metabolites and bacterial communities
Dandan Liu, Yiting Guo, Xiaoshuang Liu, et al.
Food Bioscience (2023) Vol. 56, pp. 103266-103266
Closed Access | Times Cited: 7
Dynamics of bacterial community, metabolites profile and physicochemical characteristics during solid‐state fermentation of soybean meal and corn mixed substrates inoculated with Bacillus pumilus and Limosilactobacillus fermentum
Jinqing Huang, Yuming Dai, Yue Zhang, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 103, Iss. 11, pp. 5588-5599
Closed Access | Times Cited: 6
Application of ultrasound technology in the field of solid‐state fermentation: increasing peptide yield through ultrasound‐treated bacterial strain
Yucheng Wang, Kang Xu, Feng Lü, et al.
Journal of the Science of Food and Agriculture (2021) Vol. 101, Iss. 13, pp. 5348-5358
Closed Access | Times Cited: 14
Screening and Identification of a Strain with Protease and Phytase Activities and Its Application in Soybean Meal Fermentation
Hengyi Lin, Tao Han, Jiteng Wang, et al.
Applied Biochemistry and Biotechnology (2023) Vol. 196, Iss. 2, pp. 790-803
Closed Access | Times Cited: 5
Effects of dietary fermented soybean meal with Thua nao starter on the growth performance, body composition, and disease resistance against Aeromonas hydrophila of Nile tilapia (Oreochromis niloticus)
Mahattanee Phinyo, Soraya Pumma, Phattharamat Thinjan, et al.
Aquaculture Reports (2023) Vol. 34, pp. 101890-101890
Open Access | Times Cited: 5
Killing effect of deinoxanthins on cyanobloom-forming Microcystis aeruginosa: Eco-friendly production and specific activity of deinoxanthins
Wonjae Kim, Minkyung Kim, Minyoung Hong, et al.
Environmental Research (2021) Vol. 200, pp. 111455-111455
Closed Access | Times Cited: 10
Complexation of multiple mineral elements by fermentation and its application in laying hens
Huayou Chen, Xinyu Heng, Keyi Li, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 7
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
Biotechnological valorization of fermented soybean meal for sustainable ruminant and non-ruminant feeding: modulating ruminal fermentation, gut or ruminal microflora, immune system, and growth performance
Leila Kaviani Feizi, Jamal Seıfdavatı, Hassan Rafiee, et al.
Biomass Conversion and Biorefinery (2022) Vol. 14, Iss. 8, pp. 9047-9058
Closed Access | Times Cited: 5
Two-stage fermentation of corn and soybean meal mixture by Bacillus subtilis and Lactobacillus acidophilus to improve feeding value: optimization, physicochemical property, and microbial community
Tonghao Du, Shijin Xiong, Li Wang, et al.
Food Science and Biotechnology (2023) Vol. 33, Iss. 5, pp. 1207-1219
Open Access | Times Cited: 2
Semen Sojae Preparatum as a Traditional Chinese Medicine: Manufacturing Technology, Bioactive Compounds, Microbiology and Medicinal Function
Tingna Li, Xiaorui Zhang, Yijia Zeng, et al.
Food Reviews International (2021) Vol. 39, Iss. 2, pp. 896-921
Closed Access | Times Cited: 4
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