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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:

Degradation Mechanism of Soybean Protein B3 Subunit Catalyzed by Prolyl Endopeptidase from Aspergillus niger during Soy Sauce Fermentation
Pei Shan, Chi-Tang Ho, Lei Zhang, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 19, pp. 5869-5878
Closed Access | Times Cited: 21

Showing 21 citing articles:

The latest advances on soy sauce research in the past decade: Emphasis on the advances in China
Xianli Gao, Xue Zhao, Feng Hu, et al.
Food Research International (2023) Vol. 173, pp. 113407-113407
Closed Access | Times Cited: 71
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: 21
Effects of the interaction between Aeromonas sobria and Macrococcus caseolyticus on protein degradation of refrigerated sturgeon fillets: Novel perspective on fish spoilage
Chunming Tan, Jinrong Hu, Boya Gao, et al.
LWT (2023) Vol. 183, pp. 114908-114908
Open Access | Times Cited: 32
Dynamics changes in metabolites and pancreatic lipase inhibitory ability of instant dark tea during liquid-state fermentation by Aspergillus niger
Haoran Sun, Ranqin Fan, Rui Fang, et al.
Food Chemistry (2024) Vol. 448, pp. 139136-139136
Closed Access | Times Cited: 10
Study of the mechanism of non-covalent interactions between chlorogenic acid and soy protein isolate: Multi-spectroscopic, in vitro, and computational docking analyses
Nan Ma, Jiahui Duan, Guowei Zhou, et al.
Food Chemistry (2024) Vol. 457, pp. 140084-140084
Closed Access | Times Cited: 10
Development and application of a polycationic soybean protein-based flocculant for enhanced flocculation and dewatering of dairy manure
Noha Amaly, Scott Harrison, Jaya Shankar Tumuluru, et al.
Chemosphere (2025) Vol. 371, pp. 144050-144050
Closed Access | Times Cited: 1
Structure and flavor characteristics of Maillard reaction products derived from soybean meal hydrolysates-reducing sugars
Libin Sun, Donghua Wang, Zhe Huang, et al.
LWT (2023) Vol. 185, pp. 115097-115097
Open Access | Times Cited: 22
Efficient degradation of soybean protein B3 subunit in soy sauce by ultrasound-assisted prolyl endopeptidase and its primary mechanism
Zhankai Zhang, Pei Shan, Zhi‐Hong Zhang, et al.
Food Chemistry (2023) Vol. 429, pp. 136972-136972
Closed Access | Times Cited: 16
Constructing in-situ and real-time monitoring methods during soy sauce production by miniature fiber NIR spectrometers
Zhankai Zhang, Yanhua Ding, Feng Hu, et al.
Food Chemistry (2024) Vol. 460, pp. 140788-140788
Closed Access | Times Cited: 5
Characteristics of microbial community, taste, aroma of high-salt liquid-state secondary fortified fermented soy sauce
Xuewei Jiang, Wei Zhang, Lin Li, et al.
LWT (2023) Vol. 182, pp. 114792-114792
Open Access | Times Cited: 11
Surface hydrophilic amino acids of sucrose-6-phosphate hydrolase SacA play a key role in high acid production rates in Lacticaseibacillus casei
Xiaoxia Li, Shaoqi Shi, Yimeng Hao, et al.
LWT (2025), pp. 117465-117465
Open Access
Glycosylation on the Antifreeze and Antioxidant Capacities of Tilapia Gelatin Hydrolysates
Ying Liu, Zongcai Tu, Qiuyu Lu, et al.
Fishes (2025) Vol. 10, Iss. 2, pp. 65-65
Open Access
CRISPR-Cas9/Safe Harbor-Targeted Overexpression of Glucan Synthase Gene CmGls in Edible Mushroom Cordyceps militaris
Tingting Wen, Yumeng Yang, Yi-Xin Zhang, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
A Halophilic Aminopeptidase With Broad Substrate Specificity: Exploring Its Catalytic Potential and Application in Salt‐Fermented Foods
Jing Hou, Ya‐Ling Mao, Yang Lü, et al.
Journal of Food Science (2025) Vol. 90, Iss. 4
Closed Access
Effect of transglutaminase crosslinking combined with lactic fermentation on the potential allergenicity and conformational structure of soy protein
Guangliang Xing, Siran Yang, Lu Huang, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 13, pp. 7977-7984
Closed Access | Times Cited: 3
Improvement in salt-tolerance of Aspergillus oryzae γ-glutamyl transpeptidase via protein chimerization with Aspergillus sydowii homolog
Hironori Senba, Arisa Nishikawa, Yukihiro Kimura, et al.
Enzyme and Microbial Technology (2023) Vol. 167, pp. 110240-110240
Open Access | Times Cited: 7
Enhancing the catalytic efficiency of M32 carboxypeptidase by semi‐rational design and its applications in food taste improvement
Jinjiang Wang, Xinyao Lu, Bin Zhuge, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 12, pp. 7375-7385
Closed Access | Times Cited: 2
Structural and time‐resolved mechanistic investigations of protein hydrolysis by the acidic proline‐specific endoprotease from Aspergillus niger
Tjaard Pijning, Andreja Vujičić‐Žagar, Jan‐Metske van der Laan, et al.
Protein Science (2023) Vol. 33, Iss. 1
Open Access | Times Cited: 6
A novel method to evaluate the moromi maturity during the long-term fermentation of traditional soy sauce
Yudong Ma, Andong Zhang, Zhiwei Zhou, et al.
Food Control (2024) Vol. 161, pp. 110421-110421
Closed Access | Times Cited: 1
Revealing the synergistic antibacterial mechanisms of resveratrol (RES) and pulsed electric field (PEF) against Acetobacter sp
Debao Niu, Xiaoqin Feng, Ailin Zhang, et al.
Food Research International (2024) Vol. 197, pp. 115237-115237
Closed Access | Times Cited: 1
Deciphering the intra- and inter-kingdom networks of microbiota in the pit mud of Chinese strong-flavor liquor
Lina Zhao, Ying Wu, Yanli Zhao, et al.
LWT (2022) Vol. 165, pp. 113703-113703
Open Access | Times Cited: 6
Selection of Salt-Tolerance and Ester-Producing Mutant Saccharomyces cerevisiae to Improve Flavour Formation of Soy Sauce during Co-Fermentation with Torulopsis globosa
Kunqiang Hong, Xiaomeng Fu, Fenfen Lei, et al.
Foods (2023) Vol. 12, Iss. 18, pp. 3449-3449
Open Access | Times Cited: 2
High-Throughput Screening for Enhanced Thermal Stability of Inherently Salt-Tolerant l-Glutaminase and Its Efficient Expression in Bacillus licheniformis
Yanglu Hu, Hengwei Zhang, Meijuan Xu, et al.
Journal of Agricultural and Food Chemistry (2024)
Closed Access
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