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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:

Impact of steam explosion pretreatment of defatted soybean meal on the flavor of soy sauce
Yujie Zhang, Yixu Feng, Huiqin Shi, et al.
LWT (2021) Vol. 156, pp. 113034-113034
Open Access | Times Cited: 25

Showing 25 citing articles:

Effect of steam explosion on phenolics and antioxidant activity in plants: A review
Fachun Wan, Chengfeng Feng, Kaiyun Luo, et al.
Trends in Food Science & Technology (2022) Vol. 124, pp. 13-24
Closed Access | Times Cited: 69
Starter molds and multi-enzyme catalysis in koji fermentation of soy sauce brewing: A review
Yihao Liu, Guangru Sun, Jingyao Li, et al.
Food Research International (2024) Vol. 184, pp. 114273-114273
Closed Access | Times Cited: 15
Effect of steam explosion treatment on structural and physicochemical properties, and potential application of soluble dietary fiber from grain and oil processing by‐products: A review
Xin‐Yi Tian, Jianfu Liu, Na‐Na Wu, et al.
Cereal Chemistry (2024) Vol. 101, Iss. 3, pp. 437-449
Closed Access | Times Cited: 4
Study on the factors affecting the sauce-flavor compounds of soybean paste in fermentation
Jingyao Li, Chengguo Sun, Mengli Zhang, et al.
Food Bioscience (2024) Vol. 59, pp. 103872-103872
Closed Access | Times Cited: 4
Evaluation of the differences between low‐salt solid‐state fermented soy sauce and high‐salt diluted‐state fermented soy sauce in China: from taste‐active compounds and aroma‐active compounds to sensory characteristics
Hua Liu, Xingguang Chen, Jian Lu, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 1, pp. 340-351
Open Access | Times Cited: 9
Application of steam explosion pretreatment for accelerating the phenolics extraction from pomegranate peel: Mechanism and modeling
Kun Yu, Xiaoxiu Huang, Zehao Yu, et al.
Journal of Food Engineering (2023) Vol. 357, pp. 111629-111629
Closed Access | Times Cited: 9
Improving the quality of soluble dietary fiber from Poria cocos peel residue following steam explosion
Tianlin Wang, Zhongshan Xiao, Tiange Li, et al.
Food Chemistry X (2023) Vol. 19, pp. 100829-100829
Open Access | Times Cited: 8
Steam Explosion-Assisted Extraction of Ergosterol and Polysaccharides from Flammulina velutipes (Golden Needle Mushroom) Root Waste
Wenxin Liu, Jinghua Niu, Fengmei Han, et al.
Foods (2024) Vol. 13, Iss. 12, pp. 1860-1860
Open Access | Times Cited: 2
Solid-State Fermentation Engineering of Traditional Chinese Fermented Food
Guangyuan Jin, Yujie Zhao, Shuhan Xin, et al.
Foods (2024) Vol. 13, Iss. 18, pp. 3003-3003
Open Access | Times Cited: 2
Steam Explosion Pretreatment with Different Concentrations of Hydrogen Peroxide along with Citric Acid: A Former Step towards Bioethanol Production
Akanksha Shukla, Deepak Kumar, Madhuri Girdhar, et al.
International Journal of Energy Research (2023) Vol. 2023, pp. 1-13
Open Access | Times Cited: 7
Optimization of Wheat Straw Conversion into Microbial Lipids by Lipomyces tetrasporus DSM 70314 from Bench to Pilot Scale
Antonio Caporusso, Isabella De Bari, Aristide Giuliano, et al.
Fermentation (2023) Vol. 9, Iss. 2, pp. 180-180
Open Access | Times Cited: 6
Improving grindability and bioaccessibility of chicken bone by in situ steam explosion
Feng Kong, Yue Li, Pengfei Li, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 6, pp. 3201-3208
Closed Access | Times Cited: 5
Novel Advanced Oxidation Processes (AOPs) as Lignocellulosic Biomass Pretreatment Approaches and Their Sustainability Assessment: A Review
Javad Toghiani, Sajjad Malekzadeh, Neda Jamali, et al.
Current Pollution Reports (2024) Vol. 10, Iss. 2, pp. 207-246
Closed Access | Times Cited: 1
Pressure-dominated steam explosion for modifying textured soy proteins: Structure and in vitro digestion kinetics
Yingning Yao, Yixin Zheng, Yi Zhang, et al.
Food Research International (2024), pp. 114071-114071
Closed Access | Times Cited: 1
Exploring a new technology for producing better-flavored HongJun Tofu, a traditional Neurospora-type okara food
Yuanxin Qiu, Cungang Li, Min Xia, et al.
LWT (2023) Vol. 180, pp. 114700-114700
Open Access | Times Cited: 3
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: 3
A Novel Approach to produce Soy Protein Isolate: Direct Enzymatic Hydrolysis of High-Temperature Soybean Meal Using Proteinase Produced by Microbial Solid-State Fermentation
Junsong Zhu, Dandan Liu, Feng Lu, et al.
(2024)
Closed Access
A novel approach to produce soy protein isolate: Direct enzymatic hydrolysis of high-temperature soybean meal using proteinase produced by microbial solid-state fermentation
Junsong Zhu, Dandan Liu, Feng Lu, et al.
International Journal of Biological Macromolecules (2024), pp. 135598-135598
Closed Access
The effect of adding Gracilaria on flavor and quality of low-salt fermented soy sauce
Lina Wang, Zhuo Wang, Yuxin Chen, et al.
LWT (2024) Vol. 210, pp. 116890-116890
Open Access
Plant-protein extraction from side streams: upcycling strategies and applications
J. Liu, Neha Sharma, Xin Duan, et al.
Elsevier eBooks (2024), pp. 341-375
Closed Access
High temperature steaming pretreatment improves quality and flavor of the walnut meal soy sauce
Chunlei Tan, Peng Lei, Mingming Wang, et al.
LWT (2024), pp. 117249-117249
Open Access
The Existing Recovery Approaches of the Huangjiu Lees and the Future Prospects: A Mini Review
Rongbin Zhang, Yizhou Liu, Shuangping Liu, et al.
Bioengineering (2022) Vol. 9, Iss. 11, pp. 695-695
Open Access | Times Cited: 3
Partial substitution of wheat flour with soybean and gluten powder: impact on flavor characteristics of Pixian Douban‐Meju and its quality
Jie Zhao, Ling Li, Jianhua Zhao, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 1, pp. 303-314
Closed Access | Times Cited: 1
Enhanced soy sauce stability and reduced precipitation by improving critical steps in the fermentation process
Shuang Zheng, Ye Peng, Xiuli Zhao, et al.
Food Research International (2023) Vol. 174, pp. 113674-113674
Closed Access | Times Cited: 1
Safety evaluation of Staphylococcus and its application in soy sauce brewing
Xingrong Zhang, Fei Wang, Min Zhang, et al.
Food Science and Technology International (2023)
Closed Access
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