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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:

Anaerobic Solid-State Fermentation of Soybean Meal With Bacillus sp. to Improve Nutritional Quality
Yanhui Yao, LI Hong-ya, Jia Li, et al.
Frontiers in Nutrition (2021) Vol. 8
Open Access | Times Cited: 24

Showing 24 citing articles:

From Waste to Plate: Exploring the Impact of Food Waste Valorisation on Achieving Zero Hunger
Rose Daphnee Tchonkouang, Helen Onyeaka, Taghi Miri
Sustainability (2023) Vol. 15, Iss. 13, pp. 10571-10571
Open Access | Times Cited: 20
A review of thermosensitive antinutritional factors in plant‐based foods
Xin Kong, You Li, Xinqi Liu
Journal of Food Biochemistry (2022) Vol. 46, Iss. 9
Closed Access | Times Cited: 23
Growth Performance, Antioxidant and Immunity Capacity Were Significantly Affected by Feeding Fermented Soybean Meal in Juvenile Coho Salmon (Oncorhynchus kisutch)
Qin Zhang, Fanghui Li, Mengjie Guo, et al.
Animals (2023) Vol. 13, Iss. 5, pp. 945-945
Open Access | Times Cited: 15
Isolation and characterization of a novel hydrolase-producing probiotic Bacillus licheniformis and its application in the fermentation of soybean meal
Nanshan Qi, Xiaoshu Zhan, Joshua Milmine, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 15
Effect of Bacillus subtilis and Lactobacillus plantarum on solid‐state fermentation of soybean meal
Qianqian Chen, B. Liu, Guohong Liu, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 103, Iss. 12, pp. 6070-6079
Closed Access | Times Cited: 12
Simultaneous Microbial Fermentation and Enzymolysis: A Biotechnology Strategy to Improve the Nutritional and Functional Quality of Soybean Meal
Yazhuo Cao, Minwei Xu, Jian Lu, et al.
Food Reviews International (2023) Vol. 40, Iss. 5, pp. 1296-1311
Closed Access | Times Cited: 11
Dietary fermented mixed ingredient product enhances growth performance and intestinal stem cell-mediated epithelial regeneration through Wnt/β-catenin pathway in layer chicks
Yuqing Feng, Nan Zeng, Farhad Bordbar, et al.
Poultry Science (2025) Vol. 104, Iss. 2, pp. 104821-104821
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
Screening ester-producing yeasts to fortify the brewing of rice-flavor Baijiu for enhanced aromas
Chunyun Qu, Liying Peng, Yongtao Fei, et al.
Bioengineered (2023) Vol. 14, Iss. 1
Open Access | Times Cited: 10
Poly-γ-glutamic acid-producing Bacillus velezensis fermentation can improve the feed properties of soybean meal
Han Hu, Caiyun Wu, Fanglan Ge, et al.
Food Bioscience (2023) Vol. 53, pp. 102503-102503
Closed Access | Times Cited: 9
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
The process of solid‐state fermentation of soybean meal: antimicrobial activity, fermentation heat generation and nitrogen solubility index
Junsong Zhu, Feng Lü, Dandan Liu, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 6, pp. 3228-3234
Closed Access | Times Cited: 8
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
Fermented Corn–Soybean Meal Improved Growth Performance and Reduced Diarrhea Incidence by Modulating Intestinal Barrier Function and Gut Microbiota in Weaned Piglets
Yueqin Qiu, Jiaxi Tang, Li Wang, et al.
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 6, pp. 3199-3199
Open Access | Times Cited: 2
Improving the nutritional value and bioactivity of soybean meal in solid-state fermentation using Bacillus strains newly isolated from the gut of the termite Termes propinquus
Maneeploy Nualkul, Bundit Yuangsoi, Yuichi Hongoh, et al.
FEMS Microbiology Letters (2022) Vol. 369, Iss. 1
Closed Access | Times Cited: 10
Screening and Identification of a Strain with Protease and Phytase Activities and Its Application in Soybean Meal Fermentation
Hengyi Lin, Tao Han, Jiteng Wang, et al.
Applied Biochemistry and Biotechnology (2023) Vol. 196, Iss. 2, pp. 790-803
Closed Access | Times Cited: 5
A novel thermophilic strain of Bacillus subtilis with antimicrobial activity and its potential application in solid-state fermentation of soybean meal
Nanshan Qi, Xiaoshu Zhan, Joshua Milmine, et al.
Microbiology Spectrum (2024) Vol. 12, Iss. 4
Open Access | Times Cited: 1
Enzymes in Valorization of Waste: Future Advancement Through the Biotechnological Revolution
Javid Ahmad Parray, Mohammad Yaseen Mir, A. K. Haghi
SpringerBriefs in environmental science (2024), pp. 57-70
Closed Access | Times Cited: 1
Isolation and identification of protease-producing Bacillus amyloliquefaciens LX-6 and its application in the solid fermentation of soybean meal
Xinyi Huang, Huijie Li, Tao Han, et al.
Frontiers in Bioengineering and Biotechnology (2023) Vol. 11
Open Access | Times Cited: 3
Whole-genome sequencing and assessment of a novel protein- and gossypol-degrading Bacillus subtilis strain isolated from intestinal digesta of Tibetan Pigs
Xiangyue Guo, Zhenda Shang, Qianxi Li, et al.
BMC Microbiology (2024) Vol. 24, Iss. 1
Open Access
Anaerobic fermentation of soybean meal by Bacillus subtilis ED-3-7 and its effect on the intestinal microbial community of chicken
Wei Liu, Wei Wang, Jia Li, et al.
Poultry Science (2024) Vol. 104, Iss. 1, pp. 104564-104564
Open Access
Solid state fermentation of mung beans by Bacillus subtilis subsp. natto on static, shaking flask and soft elastic tubular reactors
He Lyu, Saartje Hernalsteens, Haihua Cong, et al.
Food Science and Technology International (2023) Vol. 30, Iss. 7, pp. 623-635
Closed Access | Times Cited: 1
Bacillus subtilis and Enterococcus faecium co-fermented feed alters antioxidant capacity, muscle fiber characteristics, and lipid profiles of finishing pigs
Shiqi Liu, Man Du, Jiabao Sun, et al.
British Journal Of Nutrition (2023) Vol. 131, Iss. 8, pp. 1298-1307
Closed Access | Times Cited: 1
Effect of Fermented Meat and Bone Meal–Soybean Meal Product on Growth Performance in Broilers
Weng-Keong Lo, Ping-Lin Ong, Yueh-Sheng Lee, et al.
Fermentation (2022) Vol. 9, Iss. 1, pp. 24-24
Open Access | Times Cited: 1
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