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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:

Physicochemical property changes and aroma differences of fermented yellow pea flours: role of Lactobacilli and fermentation time
Chun Li, Xiaoqian Chen, Zhao Jin, et al.
Food & Function (2021) Vol. 12, Iss. 15, pp. 6950-6963
Closed Access | Times Cited: 26

Showing 1-25 of 26 citing articles:

Potential of Microorganisms to Decrease the “Beany” Off-Flavor: A Review
Estelle Fischer, Nathalie Cayot, Rémy Cachon
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 15, pp. 4493-4508
Closed Access | Times Cited: 52
Beany flavor in pea protein: Recent advances in formation mechanism, analytical techniques and microbial fermentation mitigation strategies
Longbei Xiang, Bo Jiang, Youling L. Xiong, et al.
Food Bioscience (2023) Vol. 56, pp. 103166-103166
Closed Access | Times Cited: 20
Aroma of peas, its constituents and reduction strategies – Effects from breeding to processing
Christian Trindler, Katrin A. Kopf-Bolanz, Christoph Denkel
Food Chemistry (2021) Vol. 376, pp. 131892-131892
Open Access | Times Cited: 51
Yellow Field Pea Protein (Pisum sativum L.): Extraction Technologies, Functionalities, and Applications
Nancy D. Asen, Rotimi E. Aluko, Alex Martynenko, et al.
Foods (2023) Vol. 12, Iss. 21, pp. 3978-3978
Open Access | Times Cited: 17
Physicochemical properties and volatile components of pea flour fermented by Lactobacillus rhamnosus L08
Mengqi Pei, Zifu Zhao, Song Chen, et al.
Food Bioscience (2022) Vol. 46, pp. 101590-101590
Closed Access | Times Cited: 24
Physicochemical properties and volatile profile of mung bean flour fermented by Lacticaseibacillus casei and Lactococcus lactis
Zhiqiang Liang, Ming Yi, Jinwei Sun, et al.
LWT (2022) Vol. 163, pp. 113565-113565
Open Access | Times Cited: 23
Fermentation of mung bean milk by Lactococcus lactis: Focus on the physicochemical properties, antioxidant capacities and sensory evaluation
Zhiqiang Liang, Jinwei Sun, Sen Yang, et al.
Food Bioscience (2022) Vol. 48, pp. 101798-101798
Closed Access | Times Cited: 23
Legume protein fermented by lactic acid bacteria: Specific enzymatic hydrolysis, protein composition, structure, and functional properties
Qiwei Du, Hang Li, Maolin Tu, et al.
Colloids and Surfaces B Biointerfaces (2024) Vol. 238, pp. 113929-113929
Closed Access | Times Cited: 3
Effects of Pediococcus acidilactici and Rhizopus Oryzae on microbiota and metabolomic profiling in fermented dry-cure mutton sausages
Jiang Li, Yingchun Mu, Wei Su, et al.
Food Chemistry (2022) Vol. 403, pp. 134431-134431
Closed Access | Times Cited: 17
Exploring the flavor changes in mung bean flour through Lactobacillus fermentation: insights from volatile compounds and non‐targeted metabolomics analysis
Yuqi Xue, Jie Chen, Lei Wang, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 12, pp. 7238-7248
Closed Access | Times Cited: 2
Characterization of the volatile organic compounds and sensory properties of fermented soymilks as affected by carbohydrates and starter cultures
Gaiwen Yu, Yufei Hua, Caimeng Zhang, et al.
LWT (2024) Vol. 202, pp. 116264-116264
Open Access | Times Cited: 2
Elucidating the effects of Lactobacillus plantarum fermentation on the aroma profiles of pasteurized litchi juice using multi-scale molecular sensory science
Dongwei Wang, Yani Deng, Xiao Dong Chen, et al.
Current Research in Food Science (2023) Vol. 6, pp. 100481-100481
Open Access | Times Cited: 7
Effects of Fermentation with Tetragenococcus halophilus and Zygosaccharomyces rouxii on the Volatile Profiles of Soybean Protein Hydrolysates
Chenchen Cao, Geoffrey I. N. Waterhouse, Weizheng Sun, et al.
Foods (2023) Vol. 12, Iss. 24, pp. 4513-4513
Open Access | Times Cited: 6
Effects of Lactobacillus acidophilus GIM1.208 on antioxidant and hypoglycemic activities, flavor and glycosides of Rosa roxburghii Tratt
Binbin Li, Dandan Yuan, Shengguo Song, et al.
Food Bioscience (2023) Vol. 55, pp. 102948-102948
Closed Access | Times Cited: 5
Evaluating the potential effect of microalgae on soymilk vegan kefir in terms of physical, chemical, microbiological properties
Nalan Tavşanlı, Sümeyye Yıldız, Mahmut Çalışkan, et al.
Algal Research (2024) Vol. 82, pp. 103630-103630
Closed Access | Times Cited: 1
Protein composition and nutritional aspects of pea protein fractions obtained by a modified isoelectric precipitation method using fermentation
Mehrsa Emkani, Sylvie Moundanga, Bonastre Oliete, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 3
Effects of Alkali Stress on the Growth and Menaquinone-7 Metabolism of Bacillus subtilis natto
Xiaoqian Chen, Chao Shang, Huimin Zhang, et al.
Frontiers in Microbiology (2022) Vol. 13
Open Access | Times Cited: 5
Effect of Bioprocessing on Techno-Functional Properties of Climate-Resilient African Crops, Sorghum and Cowpea
Markus Nikinmaa, Stefano Renzetti, Riikka Juvonen, et al.
Foods (2022) Vol. 11, Iss. 19, pp. 3049-3049
Open Access | Times Cited: 5
Lactobacillus plantarum ZLC‐18 fermentation improve tyrosinase inhibition activity and antioxidant capacity in soybean hulls
Hanxue Xu, Jinwei Sun, Zifu Zhao, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 7, pp. 4518-4527
Closed Access | Times Cited: 4
Chestnut protein as functional ingredients in gluten-free products: evaluation of nutritional properties in native and fermented forms
Wenhui Fu, Dongze Qin, Haoxin Cui, et al.
Food Bioscience (2024) Vol. 62, pp. 105316-105316
Closed Access
Lactobacillus fermented chickpeas: Improving dough process quality and biscuit nutritional value
Yunfei Dai, Yitong Liu, Song Zhu, et al.
Food Bioscience (2024) Vol. 62, pp. 105404-105404
Closed Access
Microbial Characteristics and Functions in Coffee Fermentation: A Review
Xiaojing Shen, Qi Wang, Hongsheng Wang, et al.
Fermentation (2024) Vol. 11, Iss. 1, pp. 5-5
Open Access
Enhanced fermentation with Lactiplantibacillus plantarum improved coffee flavor by changing microbial communities and organic compounds of Coffea arabica
Xiaojing Shen, Qi Wang, Tingting Zheng, et al.
LWT (2024), pp. 117298-117298
Open Access
Reduction of Beany Flavor and Improvement of Nutritional Quality in Fermented Pea Milk: Based on Novel Bifidobacterium animalis subsp. lactis 80
Ronghao Sun, Bochun Yang, Conghao Yang, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2099-2099
Open Access
Impact of dehulling, germination and fermentation on the bioactive and functional properties of grey pea flour
Armaghan Amanipour, Yasaman Samaei, Olof Böök, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access
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