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:
Characterization of fermented soymilk by Schleiferilactobacillus harbinensis M1, based on the whole-genome sequence and corresponding phenotypes
Yin Zheng, Li Li, Zekun Jin, et al.
LWT (2021) Vol. 144, pp. 111237-111237
Closed Access | Times Cited: 13
Yin Zheng, Li Li, Zekun Jin, et al.
LWT (2021) Vol. 144, pp. 111237-111237
Closed Access | Times Cited: 13
Showing 13 citing articles:
Genistein—Opportunities Related to an Interesting Molecule of Natural Origin
Ewa Garbiec, Judyta Cielecka‐Piontek, Magdalena Kowalówka, et al.
Molecules (2022) Vol. 27, Iss. 3, pp. 815-815
Open Access | Times Cited: 30
Ewa Garbiec, Judyta Cielecka‐Piontek, Magdalena Kowalówka, et al.
Molecules (2022) Vol. 27, Iss. 3, pp. 815-815
Open Access | Times Cited: 30
Effects of fermentation conditions on bioactive substances in lactic acid bacteria-fermented soymilk and its storage stability assessment
Philippe Madjirebaye, Fei Peng, Tao Huang, et al.
Food Bioscience (2022) Vol. 50, pp. 102207-102207
Closed Access | Times Cited: 23
Philippe Madjirebaye, Fei Peng, Tao Huang, et al.
Food Bioscience (2022) Vol. 50, pp. 102207-102207
Closed Access | Times Cited: 23
Deciphering the brewing process of Cantonese-style rice vinegar: Main flavors, key physicochemical factors, and important microorganisms
Dongdong Sun, Weixin Li, Lixin Luo
Food Research International (2023) Vol. 171, pp. 113068-113068
Closed Access | Times Cited: 12
Dongdong Sun, Weixin Li, Lixin Luo
Food Research International (2023) Vol. 171, pp. 113068-113068
Closed Access | Times Cited: 12
Metal ions binding and colloidal destabilization in the model systems: Implication on the magnesium chloride coagulation mechanism in tofu making
Qianru Li, Yufei Hua, Xingfei Li, et al.
Food Chemistry X (2025) Vol. 27, pp. 102365-102365
Open Access
Qianru Li, Yufei Hua, Xingfei Li, et al.
Food Chemistry X (2025) Vol. 27, pp. 102365-102365
Open Access
Enhancement of Antioxidant Activities in Black Soy Milk through Isoflavone Aglycone Production during Indigenous Lactic Acid Bacteria Fermentation
Benediktus Yudo Leksono, Muhammad Nur Cahyanto, Endang Sutriswati Rahayu, et al.
Fermentation (2022) Vol. 8, Iss. 7, pp. 326-326
Open Access | Times Cited: 13
Benediktus Yudo Leksono, Muhammad Nur Cahyanto, Endang Sutriswati Rahayu, et al.
Fermentation (2022) Vol. 8, Iss. 7, pp. 326-326
Open Access | Times Cited: 13
A novel microbial community restructuring strategy for enhanced hydrogen production using multiple pretreatments and CSTR operation
Jishan Jiang, T. Guo, Jingyuan Wang, et al.
Environmental Research (2024) Vol. 251, pp. 118725-118725
Closed Access | Times Cited: 1
Jishan Jiang, T. Guo, Jingyuan Wang, et al.
Environmental Research (2024) Vol. 251, pp. 118725-118725
Closed Access | Times Cited: 1
Long-Term Preservation of Orange Peel Waste for the Production of Acids and Biogas
Filippo Fazzino, Rafael Luque, Emilia Paone, et al.
ACS Sustainable Chemistry & Engineering (2022) Vol. 10, Iss. 41, pp. 13733-13741
Closed Access | Times Cited: 6
Filippo Fazzino, Rafael Luque, Emilia Paone, et al.
ACS Sustainable Chemistry & Engineering (2022) Vol. 10, Iss. 41, pp. 13733-13741
Closed Access | Times Cited: 6
Microbial Production of Bioactive Peptides
Adriano Gennari, Fernanda Leonhardt, Graziela Barbosa Paludo, et al.
(2023), pp. 237-260
Closed Access | Times Cited: 3
Adriano Gennari, Fernanda Leonhardt, Graziela Barbosa Paludo, et al.
(2023), pp. 237-260
Closed Access | Times Cited: 3
Effect of Pholiota nameko polysaccharides on lacticplantibacilli viability, physicochemical properties, sensory properties and free radicals scavenging activities of fermented soymilk
Haiping Li, Xinqi Guo, Xun Zhu, et al.
Journal of Food Measurement & Characterization (2023) Vol. 17, Iss. 5, pp. 4415-4433
Closed Access | Times Cited: 2
Haiping Li, Xinqi Guo, Xun Zhu, et al.
Journal of Food Measurement & Characterization (2023) Vol. 17, Iss. 5, pp. 4415-4433
Closed Access | Times Cited: 2
Fermentation of Soy-based dairy substitutes by lactic acid bacteria: Focus on the process of soy protein hydrolysis
Zengbo Wang, Xiaodong Wang, Congrui Zhao, et al.
Food and Bioproducts Processing (2024) Vol. 147, pp. 449-458
Closed Access
Zengbo Wang, Xiaodong Wang, Congrui Zhao, et al.
Food and Bioproducts Processing (2024) Vol. 147, pp. 449-458
Closed Access
Comprehensive analysis of the metabolism of core microorganisms in polyphenolic compound formation during the acetic acid fermentation stage of millet vinegar
Yongheng Yan, Rongyue Sun, Dan Yang, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access
Yongheng Yan, Rongyue Sun, Dan Yang, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access
Anti-food allergic activity of soymilk fermented by Lactobacillus in vitro
Xinlei Xia, Ping Tang, Jing Bai, et al.
Journal of Food Science and Technology (2024)
Closed Access
Xinlei Xia, Ping Tang, Jing Bai, et al.
Journal of Food Science and Technology (2024)
Closed Access
Quality characteristics and microbial community dynamics of soy whey fermented by Tibetan kefir grains
Zhina Chen, Tao Ye, Shunchang Wang, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 10
Open Access | Times Cited: 1
Zhina Chen, Tao Ye, Shunchang Wang, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 10
Open Access | Times Cited: 1
