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:
Effect of microbial fermentation on the quality of soybean meal
Jie Xue, J.P. Wu, Yanli Ji, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 1, pp. 72-83
Open Access | Times Cited: 7
Jie Xue, J.P. Wu, Yanli Ji, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 1, pp. 72-83
Open Access | Times Cited: 7
Showing 7 citing articles:
Exploring the Core Functional Microbiota Related to Flavor Compounds in Douchi from the Sichuan–Chongqing Region
Dawei Tu, J.S. Kang, Qingqing Li, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 810-810
Open Access | Times Cited: 1
Dawei Tu, J.S. Kang, Qingqing Li, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 810-810
Open Access | Times Cited: 1
Steam explosion enhancing Bacillus subtilis fermentation on lignocellulosic biomass to prepare high-titer microecological agents
Chonglei Li, Zhiguo Liu, Zhiqun Gong, et al.
Industrial Crops and Products (2025) Vol. 226, pp. 120707-120707
Open Access
Chonglei Li, Zhiguo Liu, Zhiqun Gong, et al.
Industrial Crops and Products (2025) Vol. 226, pp. 120707-120707
Open Access
Controlled release mechanism of off-flavor compounds in Bacillus subtilis BSNK-5 fermented soymilk and flavor improvement by phenolic compounds
Miao Hu, Yaxin Gao, Weimin Meng, et al.
Food Research International (2025) Vol. 207, pp. 116028-116028
Closed Access
Miao Hu, Yaxin Gao, Weimin Meng, et al.
Food Research International (2025) Vol. 207, pp. 116028-116028
Closed Access
Existing food processing classifications overlook the phytochemical composition of processed plant-based protein-rich foods
Jasmin Raita, Hany Ahmed, Kang Chen, et al.
Nature Food (2025)
Open Access
Jasmin Raita, Hany Ahmed, Kang Chen, et al.
Nature Food (2025)
Open Access
Emerging evidence on the potential of PTR ‐MS as rapid, direct and high‐sensitivity sensors to promote innovation in the fermented beverages sector
Antonia Corvino, Patrick Silcock, Vittorio Capozzi, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 11, pp. 8434-8444
Open Access | Times Cited: 2
Antonia Corvino, Patrick Silcock, Vittorio Capozzi, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 11, pp. 8434-8444
Open Access | Times Cited: 2
Application of two crucial hemicellulolytic enzymes in fish diet: xylanase and mannanase
Xiaoyan Wang, Zhixia Ding, Zhiwei Zhang, et al.
Animal Feed Science and Technology (2024) Vol. 319, pp. 116178-116178
Closed Access
Xiaoyan Wang, Zhixia Ding, Zhiwei Zhang, et al.
Animal Feed Science and Technology (2024) Vol. 319, pp. 116178-116178
Closed Access
Changes of Antioxidant Activity and Physicochemical Components before and after Mixed Microbial Fermentation
Yumeng Zhao
BIO Web of Conferences (2024) Vol. 142, pp. 03011-03011
Open Access
Yumeng Zhao
BIO Web of Conferences (2024) Vol. 142, pp. 03011-03011
Open Access
