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OpenAlex Citation Counts

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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:

Enhancing Activities of Salt-Tolerant Proteases Secreted by Aspergillus oryzae Using Atmospheric and Room-Temperature Plasma Mutagenesis
Xianli Gao, Ermeng Liu, Yiyun Yin, et al.
Journal of Agricultural and Food Chemistry (2020) Vol. 68, Iss. 9, pp. 2757-2764
Closed Access | Times Cited: 64

Showing 1-25 of 64 citing articles:

Chemical and Sensory Characteristics of Soy Sauce: A Review
Carmen Díez-Simón, Charlotte Eichelsheim, Roland Mumm, et al.
Journal of Agricultural and Food Chemistry (2020) Vol. 68, Iss. 42, pp. 11612-11630
Open Access | Times Cited: 187
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
Metatranscriptome-based investigation of flavor-producing core microbiota in different fermentation stages of dajiang, a traditional fermented soybean paste of Northeast China
Feiyu An, Mo Li, Yue Zhao, et al.
Food Chemistry (2020) Vol. 343, pp. 128509-128509
Closed Access | Times Cited: 126
Koji Molds for Japanese Soy Sauce Brewing: Characteristics and Key Enzymes
K. Ito, Asahi Matsuyama
Journal of Fungi (2021) Vol. 7, Iss. 8, pp. 658-658
Open Access | Times Cited: 68
An overview and future prospects of recombinant protein production in Bacillus subtilis
Haiquan Yang, Jinfeng Qu, Wei Zou, et al.
Applied Microbiology and Biotechnology (2021) Vol. 105, Iss. 18, pp. 6607-6626
Closed Access | Times Cited: 57
Recent progress of atmospheric and room‐temperature plasma as a new and promising mutagenesis technology
Dongao Li, Jie Shen, Qiang Ding, et al.
Cell Biochemistry and Function (2024) Vol. 42, Iss. 3
Closed Access | Times Cited: 12
UV-ARTP compound mutagenesis breeding improves macrolactins production of Bacillus siamensis and reveals metabolism changes by proteomic
Lian Yu, Fei Li, Jie Ni, et al.
Journal of Biotechnology (2024) Vol. 381, pp. 36-48
Closed Access | Times Cited: 8
Dynamics of microbial communities and metabolites in ganjang, a traditional Korean fermented soy sauce, during fermentation
Dong Min Han, Byung Hee Chun, Tingye Feng, et al.
Food Microbiology (2020) Vol. 92, pp. 103591-103591
Closed Access | Times Cited: 52
Recent progress and advances in soy sauce production technologies: A review
Soumaya Sassi, Wan Abd Al Qadr Imad Wan‐Mohtar, Nazzatush Shimar Jamaludin, et al.
Journal of Food Processing and Preservation (2021) Vol. 45, Iss. 10
Open Access | Times Cited: 52
Exogenous melatonin alleviated chilling injury in harvested plum fruit via affecting the levels of polyamines conjugated to plasma membrane
Hongyang Du, Guting Liu, Congmin Hua, et al.
Postharvest Biology and Technology (2021) Vol. 179, pp. 111585-111585
Closed Access | Times Cited: 44
Effects of microbial community structure and its co-occurrence on the dynamic changes of physicochemical properties and free amino acids in the Cantonese soy sauce fermentation process
Xiaoxian Kuang, Hantao Su, Weixin Li, et al.
Food Research International (2022) Vol. 156, pp. 111347-111347
Closed Access | Times Cited: 34
Environment microorganism and mature daqu powder shaped microbial community formation in mechanically strong-flavor daqu
Shuangping Liu, Yu Zhou, Dongna Ma, et al.
Food Bioscience (2023) Vol. 52, pp. 102467-102467
Closed Access | Times Cited: 19
Co-culture of Zygosaccharomyces rouxii and Wickerhamiella versatilis to improve soy sauce flavor and quality
Jingwen Wang, Ziming Xie, Yunzi Feng, et al.
Food Control (2023) Vol. 155, pp. 110044-110044
Closed Access | Times Cited: 15
Food processing and challenges in the food production and quality: The foodomics approach
Sher Ali, Vanessa Theodoro Rezende, Sana Ullah, et al.
Food Bioscience (2023) Vol. 56, pp. 103217-103217
Closed Access | Times Cited: 15
Impacts of Aspergillus oryzae 3.042 on the flavor formation pathway in Cantonese soy sauce koji
Chi Zhao, Yuxiang Zhang, Shuangshuang Li, et al.
Food Chemistry (2024) Vol. 441, pp. 138396-138396
Closed Access | Times Cited: 5
Prospecting the plant growth–promoting activities of endophytic bacteria Franconibacter sp. YSD YN2 isolated from Cyperus esculentus L. var. sativus leaves
Saisai Wang, Jinbin Wang, Yifan Zhou, et al.
Annals of Microbiology (2022) Vol. 72, Iss. 1
Open Access | Times Cited: 22
The safety and technological properties of Bacillus velezensis DMB06 used as a starter candidate were evaluated by genome analysis
Hong-Eun Na, Sojeong Heo, Yoon-Su Kim, et al.
LWT (2022) Vol. 161, pp. 113398-113398
Open Access | Times Cited: 22
ARTP mutagenesis promotes selenium accumulation in Saccharomyces boulardii
Xinling Nie, Xing Yan, Qingfei Li, et al.
LWT (2022) Vol. 168, pp. 113916-113916
Open Access | Times Cited: 22
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
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
Isolation, identification and application of Aspergillus oryzae BL18 with high protease activity as starter culture in doubanjiang (broad bean paste) fermentation
Chengtuo Niu, Xianlei Xing, Xiaohong Yang, et al.
Food Bioscience (2022) Vol. 51, pp. 102225-102225
Closed Access | Times Cited: 21
Enhancing the antibacterial activity of Lactobacillus reuteri against Escherichia coli by random mutagenesis and delineating its mechanism
Enyun Ma, Yingfeng An, Guoyan Zhang, et al.
Food Bioscience (2022) Vol. 51, pp. 102209-102209
Closed Access | Times Cited: 20
Application of Non-Thermal Plasma to Fungal Resources
Mayura Veerana, Nan-Nan Yu, Wirinthip Ketya, et al.
Journal of Fungi (2022) Vol. 8, Iss. 2, pp. 102-102
Open Access | Times Cited: 19
Microbial-derived salt-tolerant proteases and their applications in high-salt traditional soybean fermented foods: a review
Hongli Yao, Shuangping Liu, Tiantian Liu, et al.
Bioresources and Bioprocessing (2023) Vol. 10, Iss. 1
Open Access | Times Cited: 11
Purification, characterisation and visualisation of soybean protein hydrolysis by aspergillopepsin I from mangrove Aspergillus tubingensis
Hongli Yao, Shuangping Liu, Rui Chang, et al.
International Biodeterioration & Biodegradation (2024) Vol. 191, pp. 105798-105798
Closed Access | Times Cited: 4
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