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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:

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

Showing 1-25 of 52 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
Insight into the formation mechanism of algal biofilm in soy sauce wastewater
Jun Qian, Ting Wan, Yu‐Xin Ye, et al.
Journal of Cleaner Production (2023) Vol. 394, pp. 136179-136179
Closed Access | Times Cited: 27
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
Enzymes and Biotechnology in Food Processing
Pinku Chandra Nath, Jibanjyoti Panda, Lakshmi A. Devi, et al.
Food engineering series (2025), pp. 345-367
Closed Access | Times Cited: 1
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
Effects of microbial succession on the dynamics of flavor metabolites and physicochemical properties during soy sauce koji making
Linli Zhang, Shijin Xiong, Tonghao Du, et al.
Food Bioscience (2023) Vol. 53, pp. 102636-102636
Closed Access | Times Cited: 20
Comparative evaluation of the microbial diversity and metabolite profiles of Japanese-style and Cantonese-style soy sauce fermentation
Guiliang Tan, Yi Wang, Min Hu, et al.
Frontiers in Microbiology (2022) Vol. 13
Open Access | Times Cited: 27
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
Microbial consortia and up-to-date technologies in global soy sauce production: A review
Shin Yee Chong, Zul Ilham, Nik Iskandar Putra Samsudin, et al.
International Food Research Journal (2023) Vol. 30, Iss. 1, pp. 1-24
Open Access | Times Cited: 14
Characteristics of microbial community, taste, aroma of high-salt liquid-state secondary fortified fermented soy sauce
Xuewei Jiang, Wei Zhang, Lin Li, et al.
LWT (2023) Vol. 182, pp. 114792-114792
Open Access | Times Cited: 11
Metagenomic analysis of the relationship between microorganisms and flavor development during soy sauce fermentation
Hua Liu, Ziqiang Chen, Mingtao Ma, et al.
Food Bioscience (2023) Vol. 56, pp. 103193-103193
Closed Access | Times Cited: 11
Construction of a synthetic microbial community and its application in salt-reduced soy sauce fermentation
Hua Liu, Wenjun Zhou, Jian Lu, et al.
Food Microbiology (2025) Vol. 128, pp. 104738-104738
Closed Access
Black Soybean in India: Enhancement, Processing, Utilization, and Way Forward
Anuradha Bhartiya, J. P. Aditya, Neha Pandey, et al.
(2025), pp. 71-89
Closed Access
Exploring the Potential of Pediococcus pentosaceus PPF28-8 in a Rapid Fermentation Model for Soy Sauce Flavor Enhancement Using Machine Learning
Shuo Wang, Minghui Zeng, Jiaxiu Wang, et al.
Food Bioscience (2025), pp. 106308-106308
Closed Access
Exploring the effects of milk-enriched walnut soy sauce: Insights from GC-IMS and metagenomics approach to flavor and microbial shifts
Munguntsetseg Battur, Muhammad Aaqil, Jianghua Zheng, et al.
Food Chemistry X (2025) Vol. 27, pp. 102364-102364
Open Access
Prediction, biochemical characterization and application of key proteolytic enzymes from aspergillus oryzae BL18 in soy sauce fermentation
Yiyang Liu, Chen Hua-ting, Chunfeng Liu, et al.
Food Research International (2025), pp. 116382-116382
Closed Access
Impact of steam explosion pretreatment of defatted soybean meal on the flavor of soy sauce
Yujie Zhang, Yixu Feng, Huiqin Shi, et al.
LWT (2021) Vol. 156, pp. 113034-113034
Open Access | Times Cited: 26
Evaluation of the differences between low‐salt solid‐state fermented soy sauce and high‐salt diluted‐state fermented soy sauce in China: from taste‐active compounds and aroma‐active compounds to sensory characteristics
Hua Liu, Xingguang Chen, Jian Lu, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 1, pp. 340-351
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
Efficacy and mechanisms of rotating algal biofilm system in remediation of soy sauce wastewater
Zi‐Min Hu, Jingjing Li, Jun Qian, et al.
Bioresource Technology (2024) Vol. 406, pp. 131047-131047
Closed Access | Times Cited: 3
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
Critical Optimized Conditions for Gamma-Aminobutyric Acid (GABA)-Producing Tetragenococcus Halophilus Strain KBC from a Commercial Soy Sauce Moromi in Batch Fermentation
Soumaya Sassi, Zul Ilham, Nazzatush Shimar Jamaludin, et al.
Fermentation (2022) Vol. 8, Iss. 8, pp. 409-409
Open Access | Times Cited: 11
Comparison of Physicochemical Characteristics and Microbial Quality between Commercially Available Organic and Conventional Japanese Soy Sauces
Iwona Gientka, Alicja Synowiec, Marek Roszko, et al.
Applied Sciences (2024) Vol. 14, Iss. 9, pp. 3784-3784
Open Access | Times Cited: 2
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
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