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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:

The Quality and Flavor Changes of Different Soymilk and Milk Mixtures Fermented Products during Storage
Lina Zong, Maolin Lu, Wen-Qiong Wang, et al.
Fermentation (2022) Vol. 8, Iss. 12, pp. 668-668
Open Access | Times Cited: 10

Showing 10 citing articles:

Development of a Fermented Beverage with Chlorella vulgaris Powder on Soybean-Based Fermented Beverage
Norbert-Istvan Csatlos, Elemér Simon, Bernadette-Emőke Teleky, et al.
Biomolecules (2023) Vol. 13, Iss. 2, pp. 245-245
Open Access | Times Cited: 25
Determination of Nutritional Value, Antioxidant Activities, Microbiological and Sensory Properties of Almond, Soy and Oat Based Fermented Beverages
Gül Eda KILINÇ, Alev Keser, Barbaros Özer
Journal of Culinary Science & Technology (2025), pp. 1-17
Closed Access
Evaluation of Sensory Properties and Short-Chain Fatty Acid Production in Fermented Soymilk on Addition of Fructooligosaccharides and Raffinose Family of Oligosaccharides
Minnu Sasi, Sandeep Kumar, Om Prakash, et al.
Fermentation (2025) Vol. 11, Iss. 4, pp. 194-194
Open Access
Characterization of the volatile organic compounds and sensory properties of fermented soymilks as affected by carbohydrates and starter cultures
Gaiwen Yu, Yufei Hua, Caimeng Zhang, et al.
LWT (2024) Vol. 202, pp. 116264-116264
Open Access | Times Cited: 2
Characterization and discrimination of volatile organic compounds and α-glucosidase inhibitory activity of soybeans (Glycine max L.) during solid-state fermentation with Eurotium cristatum YL-1
Yu Xiao, Hui Chen, Yajing Wang, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100854-100854
Open Access | Times Cited: 2
Alternative Fermented Soy-Based Beverage: Impact of Inulin on the Growth of Probiotic Strains and Starter Culture
Wellison Amorim Pereira, Anna Carolina Meireles Piazentin, Thamires Maria Simões da Silva, et al.
Fermentation (2023) Vol. 9, Iss. 11, pp. 961-961
Open Access | Times Cited: 5
Determination of Nutritional Value, Antioxidant Activities, Microbiological and Sensory Properties of Almond, Soy and Oat Based Fermented Beverages
Gül Eda KILINÇ, Alev Keser, Barbaros Özer
Research Square (Research Square) (2024)
Open Access | Times Cited: 1
Microbiological, physicochemical, textural, and rheological properties of fermented soymilk produced with Enterococcus faecium and Lactiplantibacillus plantarum
Chang-Cheng Li, Shu-Jun Guo, Yu-Ting Feng, et al.
Food Chemistry (2024) Vol. 467, pp. 142232-142232
Closed Access | Times Cited: 1
Screening of Yoghurt Produced by Local Strains of Lactic Acid Bacteria Isolated from Locally Fermented Yoghurt “Kindirmo” For Flavour Compounds
Ahmadu Bukar, Mukhtar Gambo Lawal, A. S. Ahmad
UMYU Journal of Microbiology Research (UJMR) (2024), pp. 173-179
Closed Access
Microbial Fermentation and Shelf Life of Potential Biotechnological Products Capable of Pesticide Degradation
Katharina Kraxberger, Tanja Kostić, Livio Antonielli, et al.
Applied Microbiology (2024) Vol. 4, Iss. 3, pp. 1294-1308
Open Access
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