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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:

Soybean fermentation: Microbial ecology and starter culture technology
Hosam Elhalis, Xin Hui Chin, Yvonne Chow
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 21, pp. 7648-7670
Open Access | Times Cited: 36

Showing 1-25 of 36 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
Probiotics: Health benefits, food application, and colonization in the human gastrointestinal tract
Li Ying Jessie Lau, Siew Young Quek
Food Bioengineering (2024) Vol. 3, Iss. 1, pp. 41-64
Open Access | Times Cited: 16
Significance of Fermentation in Plant-Based Meat Analogs: A Critical Review of Nutrition, and Safety-Related Aspects
Hosam Elhalis, Xin Yi See, Raffael Osen, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3222-3222
Open Access | Times Cited: 24
Metagenomics and untargeted metabolomics analyses to unravel the formation mechanism of characteristic metabolites in Cantonese soy sauce during different fermentation stages
Linfeng Wen, Jianping Lei, Lixin Yang, et al.
Food Research International (2024) Vol. 181, pp. 114116-114116
Closed Access | Times Cited: 8
Correlation between microbial community succession and flavor substances during fermentation of Yongchuan Douchi
Lin Lan, Jingxin Wang, Shengyu Wang, et al.
Food Bioscience (2023) Vol. 56, pp. 103192-103192
Closed Access | Times Cited: 18
Microbiome and metabolome in home-made fermented soybean foods of India revealed by metagenome-assembled genomes and metabolomics
Pynhunlang Kharnaior, Jyoti Prakash Tamang
International Journal of Food Microbiology (2023) Vol. 407, pp. 110417-110417
Closed Access | Times Cited: 11
The decreased interface tension increased the transmembrane transport of soy hull polysaccharide-derived SCFAs in the Caco-2 cells
Li Li, Mingjie Xia, Lina Yang, et al.
International Journal of Biological Macromolecules (2024) Vol. 266, pp. 131261-131261
Closed Access | Times Cited: 4
Developing defined starter culture for reproducible profile of flavour compound in Chinese xiaoqu baijiu fermentation
Yifu Zheng, Guanyi Qu, Qiang Yang, et al.
Food Microbiology (2024) Vol. 121, pp. 104533-104533
Closed Access | Times Cited: 4
Exploring the potentials of indigenous Saccharomyces cerevisiae and Pichia kudriavzevii for enhancing flavour and aromatic characteristics in apricot wines
Yu Chen, Xingmeng Lei, Li Sun, et al.
Food Chemistry X (2025) Vol. 25, pp. 102178-102178
Open Access
Tempeh-type fermentation: impact on food composition, bioaccessibility, and health benefits
Velásquez-Jiménez Dafne, Duarte-Flores Sayra Kassandra, Moreno-Zavala Enya Nicolle, et al.
Elsevier eBooks (2025), pp. 17-41
Closed Access
Characterization of Microbial Communities in Douchi and Their Role in Vitamin K2 Production
G. Y. Tang, Bao‐Long Li, Wenwen Qu, et al.
Food Bioscience (2025), pp. 106128-106128
Closed Access
Dynamic changes of nutrients, isoflavone composition and antioxidant activities during liquid-state fermentation of soybean embryo homogenate by Ganoderma lucidum
Gi-Yoon Kim, Ye Seul Kwon, Yoseph Asmelash Gebru, et al.
Food Chemistry X (2025) Vol. 26, pp. 102283-102283
Open Access
Mycotoxin and microbiome profiling for aflatoxin control in the Korean traditional fermented soybean paste Doenjang
So Young Woo, Su Been Park, Sang Yoo Lee, et al.
Journal of Hazardous Materials (2025) Vol. 490, pp. 137777-137777
Open Access
Nutritional improvement of wheat grains and soybeans by solid-state fermentation with Pleurotus ostreatus mycelium
Mariano M. Pascual, Lucila Thomsett Herbert, M. I. F. Campos, et al.
Innovative Food Science & Emerging Technologies (2025), pp. 104021-104021
Closed Access
Integrated Metagenomics and Metabolomics Analysis Illustrates the Systemic Impact of the Calcium Ions-Induced Microbial Migration on Organic Acid Metabolism in Chunjang
Dan Yang, Siqi Li, Lu Kong, et al.
(2025)
Closed Access
Enhancing food safety in soybean fermentation through strategic implementation of starter cultures
Xin Hui Chin, Hosam Elhalis, Yvonne Chow, et al.
Heliyon (2024) Vol. 10, Iss. 2, pp. e25007-e25007
Open Access | Times Cited: 3
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
Development of cookies made from red kidney beans, oyster mushroom, catfish and fermented soybean flours as a food alternative for stunting kids in Indonesia
Tiar Lince Bakara, Rumida, Joncer Naibaho
Food and Humanity (2024) Vol. 2, pp. 100308-100308
Closed Access | Times Cited: 3
Probiotic Properties of Lactic Acid Bacteria Isolated from the Spontaneously Fermented Soybean Foods of the Eastern Himalayas
Pynhunlang Kharnaior, Jyoti Prakash Tamang
Fermentation (2023) Vol. 9, Iss. 5, pp. 461-461
Open Access | Times Cited: 8
The potentials and challenges of using fermentation to improve the sensory quality of plant-based meat analogs
Hosam Elhalis, Xin Yi See, Raffael Osen, et al.
Frontiers in Microbiology (2023) Vol. 14
Open Access | Times Cited: 8
Changes in Metabolite Profiles of Chinese Soy Sauce at Different Time Durations of Fermentation Studied by 1H-NMR-Based Metabolomics
Jalal Uddin, Samra Yasmin, Ghulam Mustafa Kamal, et al.
Metabolites (2024) Vol. 14, Iss. 5, pp. 285-285
Open Access | Times Cited: 2
Characterization of physicochemical properties, volatile compounds and microbial diversities of inoculated Dajiang on industrial scale
Xiaojing Zhang, Qiqi Xiao, Xin Wang, et al.
Food Bioscience (2024) Vol. 61, pp. 104606-104606
Closed Access | Times Cited: 1
Improving natto quality through Co-fermentation of functionally complementary Bacillus and Lactiplantibacillus species
X. Q. Ren, Xiaofu Wang, Xinping Lin, et al.
Food Bioscience (2024) Vol. 61, pp. 104960-104960
Closed Access | Times Cited: 1
Effect of Sequential Inoculation of Tetragenococcus halophilus and Wickerhamomyces anomalus on the Flavour Formation of Early-Stage Moromi Fermented at a Lower Temperature
Xinzhi Li, Xinyu Xu, Changzheng Wu, et al.
Foods (2023) Vol. 12, Iss. 18, pp. 3509-3509
Open Access | Times Cited: 3
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