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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:

Metabolites of the Soy Sauce Koji Making with Aspergillus niger and Aspergillus oryzae
Wenkang Hu, Zeping Liu, Bin Xiao Fu, et al.
International Journal of Food Science & Technology (2021) Vol. 57, Iss. 1, pp. 301-309
Closed Access | Times Cited: 21

Showing 21 citing articles:

Advancements and Future Directions in Yellow Rice Wine Production Research
Jingxian Zhang, Tian Li, Gen Zou, et al.
Fermentation (2024) Vol. 10, Iss. 1, pp. 40-40
Open Access | Times Cited: 7
Microbiology of fermented soy foods in Asia: Can we learn lessons for production of plant cheese analogues?
Jin Xie, Michael G. Gänzle
International Journal of Food Microbiology (2023) Vol. 407, pp. 110399-110399
Closed Access | Times Cited: 13
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
Dynamic changes in microbial communities during sweet flour sauce fermentation and their correlations with physicochemical properties and volatile compounds
Ziqing Sang, Qiang Xie, Chen Chen, et al.
Journal of Food Science (2025) Vol. 90, Iss. 2
Closed Access
Synthetic Generation of Dynamic Omics Data Demonstrates Aspergillus nidulans BrlA Paradoxical Wall Stress Response
Joseph Zavorskas, Harley Edwards, Walker Huso, et al.
bioRxiv (Cold Spring Harbor Laboratory) (2025)
Open Access
Analysis of Tieguanyin aged aroma compounds and their correlation with microbial communities
Xiaoxue Yang, Zheng Peng, Qi Zhu, et al.
LWT (2023) Vol. 185, pp. 115205-115205
Open Access | Times Cited: 10
Comprehensive analysis of flavor formation mechanisms in the mechanized preparation Cantonese soy sauce koji using absolute quantitative metabolomics and microbiomics approaches
Chi Zhao, Jia-Yi Lin, Yuxiang Zhang, et al.
Food Research International (2024) Vol. 180, pp. 114079-114079
Closed Access | Times Cited: 3
Aspergillus niger fermentation residues application to produce biochar for the anode of lithium-ion batteries
Runxin Gu, Daihan Fu, Yuhong Jin, et al.
Journal of Environmental Management (2023) Vol. 346, pp. 118985-118985
Closed Access | Times Cited: 7
Analysis of the contribution of koji-making with Z. rouxii on volatile compounds of soy sauce
Zeping Liu, Ting Xiao, Jing Wang, et al.
LWT (2023) Vol. 183, pp. 114903-114903
Open Access | Times Cited: 6
The differences between broad bean koji fermented in laboratory and factory conditions by an efficient Aspergillus oryzae
Heng Li, Zhen‐Ming Lu, Wei-Qin Deng, et al.
Frontiers in Microbiology (2023) Vol. 14
Open Access | Times Cited: 4
Effects of ensiling sugarcane tops with bacteria-enzyme inoculants on growth performance, nutrient digestibility, and the associated rumen microbiome in beef cattle
Qingfeng Tang, Renchun He, Feng Huang, et al.
Journal of Animal Science (2023) Vol. 101
Closed Access | Times Cited: 4
Elucidation of the effects of autochthonous starter on nitrogen‐containing compounds during fermentation of Yujiangsuan by metabolomics
Shirui Yu, Wenkang Hu, Li‐Na Ma, et al.
Food Science & Nutrition (2023) Vol. 11, Iss. 12, pp. 7546-7554
Open Access | Times Cited: 4
Proteomics analysis of enzyme systems and pathway changes during the moromi fermentation of soy sauce mash
Wenbin He, Sha Hou, L. Zeng, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 10, pp. 5735-5750
Closed Access | Times Cited: 1
Fungi species identified from polluted environment for chromium sequestration and solid state fermentation on tannery shaving waste
Birhanu Gizaw, Tesfaye Alemu, Girma Ebsa, et al.
Biocatalysis and Agricultural Biotechnology (2024) Vol. 61, pp. 103352-103352
Closed Access | Times Cited: 1
Effects of Pulsed Light on Mycelium Growth and Conidiation in Aspergillus oryzae
Shangfei Lin, Hui Jiang, Qiqi Fu, et al.
Fermentation (2023) Vol. 9, Iss. 7, pp. 674-674
Open Access | Times Cited: 3
Co‐culture relationship between Zygosaccharomyces rouxii and Candida versatilis and its effect on the flavour of soy sauce
Bin Xiao Fu, Jing Wang, Ting Xiao, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 1, pp. 228-240
Closed Access | Times Cited: 3
Effect of flours addition on the physicochemical and metabolome in Suanjiang, a Chinese traditional fermentation coagulant
Jiangli Wu, Wenkang Hu, Zhengbin Yang, et al.
Food Bioscience (2023) Vol. 53, pp. 102716-102716
Open Access | Times Cited: 2
Effects of cell-cell interactions between A. oryzae and Z. rouxii on morphology and secondary metabolites
Zeping Liu, Bin Xiao Fu, Xinrui Duan, et al.
LWT (2022) Vol. 170, pp. 114035-114035
Closed Access | Times Cited: 3
Research on microbial diversity and nutritional flavor formation of Xianju wheat paste
Yao Xiao, Feng Wu, Jiaping Chen, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access
Changes in bioactive compounds during solid‐state fermentation of Sphenarium purpurascens with Aspergillus oryzae
Elizabeth Pérez‐Rodríguez, Alicia Reyes‐Herrera, Celeste C. Ibarra‐Herrera, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 12, pp. 6653-6659
Closed Access | Times Cited: 1
Effect of Flours Addition on the Physicochemical and Metabolome in Suanjiang, a Chinese Traditional Fermentation Coagulant
Jiangli Wu, Wenkang Hu, Yongde Zeng, et al.
(2023)
Closed Access
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