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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 39 citing articles:

Production of value-added peptides from agro-industrial residues by solid-state fermentation with a new thermophilic protease-producing strain
Dandan Liu, Yiting Guo, Yolandani Yolandani, et al.
Food Bioscience (2023) Vol. 53, pp. 102534-102534
Closed Access | Times Cited: 20
Effect of single and two-stage fermentation on the antioxidative activity of soybean meal, and the structural and interfacial characteristics of its protein
Chunhua Dai, Peng-Fei Yan, Xueting Xu, et al.
LWT (2023) Vol. 183, pp. 114938-114938
Open Access | Times Cited: 19
Peptide production through enhanced solid-state fermentation of soybean meal with Bacillus subtilis SBM_1: Fermentation process and product characteristics
Dandan Liu, Yiting Guo, Junsong Zhu, et al.
Industrial Crops and Products (2024) Vol. 219, pp. 119184-119184
Closed Access | Times Cited: 6
Solid-State Fermentation for the Recovery of Phenolic Compounds from Agro-Wastes
Nadia D. Cerda-Cejudo, José Juan Buenrostro-Figueroa, Leonardo Sepúlveda, et al.
Resources (2023) Vol. 12, Iss. 3, pp. 36-36
Open Access | Times Cited: 14
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
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
Improvement of kefir fermentation on rheological and microstructural properties of soy protein isolate gels
Jiaqi Luo, Siyu Liu, Hongyun Lu, et al.
Food Research International (2023) Vol. 174, pp. 113489-113489
Closed Access | Times Cited: 11
Promotion of Peptides Production of Solid-State Fermented Soybean Meal by Ultrasound-Enhanced Bacillus Amyloliquefaciens: Optimization of Ultrasound Conditions and Scale-up Test
Yucheng Wang, Suyun Li, Junsong Zhu, et al.
Food and Bioprocess Technology (2025)
Closed Access
Techno-Functional Properties and Potential Applications of Peptides from Agro-Industrial Residues
Chaichawin Chavapradit, Wonnop Visessanguan, Suwan Panjanapongchai, et al.
JOURNAL OF RENEWABLE MATERIALS (2025), pp. 1-10
Closed Access
Microbial hydrolysis of Camellia seed cake with Bacillus subtilis: Fermentation process optimization and bioactivity assessment of the hydrolysates
Lingyun Yao, Qing Huang, Huatian Wang, et al.
Biocatalysis and Agricultural Biotechnology (2025), pp. 103579-103579
Closed Access
Physicochemical and microstructural characteristics of canola meal fermented by autonomously screened Bacillus licheniformis DY145 and its immunomodulatory effects on gut microbiota
Yan Wang, Kaining Cao, Xuanyi Zhang, et al.
Food Chemistry (2025), pp. 144291-144291
Closed Access
Preparation of soybean meal peptide for chelation with copper/zinc using Aspergillus oryzae in solid-state fermentation
Congmiao Li, Leipeng Cao, Tongying Liu, et al.
Food Bioscience (2023) Vol. 53, pp. 102610-102610
Closed Access | Times Cited: 10
Optimization of fermentation conditions to improve the functional and structural characteristics of rapeseed meal with a mutant Bacillus subtilis species
Garba Betchem, Mokhtar Dabbour, Jamila A. Tuly, et al.
Industrial Crops and Products (2023) Vol. 205, pp. 117424-117424
Closed Access | Times Cited: 10
Preparation of housefly (Musca domestica) larvae protein hydrolysates: Influence of dual-sweeping-frequency ultrasound-assisted enzymatic hydrolysis on yield, antioxidative activity, functional and structural attributes
Fan Yang, Wen Chen, Mokhtar Dabbour, et al.
Food Chemistry (2023) Vol. 440, pp. 138253-138253
Closed Access | Times Cited: 10
Synchronous reducing anti-nutritional factors and enhancing biological activity of soybean by the fermentation of edible fungus Auricularia auricula
Gonglin Cai, Xiaotong Yi, Zhichao Wu, et al.
Food Microbiology (2024) Vol. 120, pp. 104486-104486
Closed Access | Times Cited: 3
Experimental investigation into the implications of low-intensity magnetic field treatment on the structural and functional properties of rapeseed meal during biofermentation
Garba Betchem, Mokhtar Dabbour, Jamila A. Tuly, et al.
Food Chemistry (2024) Vol. 446, pp. 138858-138858
Closed Access | Times Cited: 3
Transcriptomic and Metabolomic Analyses of Soybean Protein Isolate on Monascus Pigments and Monacolin K Production
Xueling Qin, Haolan Han, Jiayi Zhang, et al.
Journal of Fungi (2024) Vol. 10, Iss. 7, pp. 500-500
Open Access | Times Cited: 3
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
Structural Characterization and Properties of Modified Soybean Meal Protein via Solid-State Fermentation by Bacillus subtilis
Xinyu Miao, Honghong Niu, Mubai Sun, et al.
Molecules (2023) Vol. 28, Iss. 24, pp. 8015-8015
Open 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
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: 7
Prospects and Application of Solid-State Fermentation in Animal Feed Production – A Review
Garba Betchem, Abdul Razak Monto, Feng Lü, et al.
Annals of Animal Science (2024) Vol. 24, Iss. 4, pp. 1123-1137
Open Access | Times Cited: 2
Solid-state fermentation of soybean meal using Bacillus subtilis seed liquid prepared with ultrasound assistance
Huanxin Zhang, Chengzhong Li, Ping Liu, et al.
LWT (2024) Vol. 207, pp. 116695-116695
Open Access | Times Cited: 2
Evolution of volatile compounds of baked dried tofu during catalytic infrared baking process and their correlation with relevant physicochemical properties
Wenqing Chen, Haile Ma, Q. K. Jiang, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 11, pp. 6449-6460
Closed Access | Times Cited: 2
Upgrading the Bioactive Potential of Hazelnut Oil Cake by Aspergillus oryzae under Solid-State Fermentation
Melike Beyza Ozdemir, Elif Kılıçarslan, Hande Demi̇r, et al.
Molecules (2024) Vol. 29, Iss. 17, pp. 4237-4237
Open Access | Times Cited: 2
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