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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:

Biovalorisation of okara (soybean residue) for food and nutrition
Weng Chan Vong, Shao‐Quan Liu
Trends in Food Science & Technology (2016) Vol. 52, pp. 139-147
Closed Access | Times Cited: 253

Showing 26-50 of 253 citing articles:

Fermented Foods in the Management of Obesity: Mechanisms of Action and Future Challenges
Mahsa Jalili, Maryam Nazari, Faidon Magkos
International Journal of Molecular Sciences (2023) Vol. 24, Iss. 3, pp. 2665-2665
Open Access | Times Cited: 24
Preparation and characterization of cellulose nanocrystals with high stability from okara by green solvent pretreatment assisted TEMPO oxidation
Lu Tang, Bo Wang, Shiru Bai, et al.
Carbohydrate Polymers (2023) Vol. 324, pp. 121485-121485
Closed Access | Times Cited: 23
Extraction of insoluble soybean fiber by alternating ultrasonic/alkali and its improved superior physicochemical and functional properties
Lu Tang, Miao Hu, Shiru Bai, et al.
International Journal of Biological Macromolecules (2024) Vol. 263, pp. 130505-130505
Closed Access | Times Cited: 12
Bioconversion of food industrial waste okara by microbial fermentation: Scope of omics study and possibility
Jamila A. Tuly, Haile Ma
Trends in Food Science & Technology (2024) Vol. 146, pp. 104391-104391
Closed Access | Times Cited: 8
Transformation effects of Bacillus subtilis BSNK-5 on okara: Insights into its component transformation, structural characteristics, and functional properties
Weimin Meng, Miao Hu, Yaxin Gao, et al.
Food Chemistry (2025) Vol. 476, pp. 143433-143433
Closed Access | Times Cited: 1
Okara: A soybean by-product as an alternative to enrich vegetable paste
Rafaiane Macedo Guimarães, Thamara Evangelista Silva, Ailton César Lemes, et al.
LWT (2018) Vol. 92, pp. 593-599
Closed Access | Times Cited: 76
Okara (soybean residue) biotransformation by yeast Yarrowia lipolytica
Weng Chan Vong, Kai Ling Corrine AU YANG, Shao‐Quan Liu
International Journal of Food Microbiology (2016) Vol. 235, pp. 1-9
Closed Access | Times Cited: 74
Evaluation of five commercial non-Saccharomyces yeasts in fermentation of soy (tofu) whey into an alcoholic beverage
Jian‐Yong Chua, Yuyun Lu, Shao‐Quan Liu
Food Microbiology (2018) Vol. 76, pp. 533-542
Closed Access | Times Cited: 73
Enhanced volatile fatty acids production from waste activated sludge anaerobic fermentation by adding tofu residue
Xiaoding Huang, Jianwei Zhao, Qiuxiang Xu, et al.
Bioresource Technology (2018) Vol. 274, pp. 430-438
Closed Access | Times Cited: 71
Bioactive components, in vitro digestibility, microstructure and application of soybean residue (okara): a review
Dinkar B. Kamble, Savita Rani
Legume Science (2020) Vol. 2, Iss. 1
Open Access | Times Cited: 68
Impact of high pressure homogenization on physical properties, extraction yield and biopolymer structure of soybean okara
Goly Fayaz, Stella Plazzotta, Sonia Calligaris, et al.
LWT (2019) Vol. 113, pp. 108324-108324
Open Access | Times Cited: 59
Alkaline hydrogen peroxide improves physical, chemical, and techno-functional properties of okara
Bruna Yumi Yoshida, Sandra Helena Prudêncio
Food Chemistry (2020) Vol. 323, pp. 126776-126776
Closed Access | Times Cited: 56
Soybean residue (okara) fermentation with the yeast Kluyveromyces marxianus
Yang Hu, Chunhong Piao, Yue Chen, et al.
Food Bioscience (2019) Vol. 31, pp. 100439-100439
Closed Access | Times Cited: 55
Modern techniques efficacy on tofu processing: A review
Fatma Ali, Kangming Tian, Zhengxiang Wang
Trends in Food Science & Technology (2021) Vol. 116, pp. 766-785
Closed Access | Times Cited: 52
Mechanism of change of the physicochemical characteristics, gelation process, water state, and microstructure of okara tofu analogues induced by high-intensity ultrasound treatment
Xuejing Fan, Shuang Li, Ao Zhang, et al.
Food Hydrocolloids (2020) Vol. 111, pp. 106241-106241
Closed Access | Times Cited: 50
Pilot-scale fermentation of urban food waste for volatile fatty acids production: The importance of pH
Peng Yu, Weiming Tu, Menghan Wu, et al.
Bioresource Technology (2021) Vol. 332, pp. 125116-125116
Closed Access | Times Cited: 50
Plant-based beverages: Ecofriendly technologies in the production process
Camila Benedetti Penha, Vinícius De Paola Santos, Paula Speranza, et al.
Innovative Food Science & Emerging Technologies (2021) Vol. 72, pp. 102760-102760
Closed Access | Times Cited: 50
A review of okara (soybean curd residue) utilization as animal feed: Nutritive value and animal performance aspects
Mohammad Mijanur Rahman, Khairiyah Mat, Genki Ishigaki, et al.
Animal Science Journal (2021) Vol. 92, Iss. 1
Closed Access | Times Cited: 47
The role of filamentous fungi in advancing the development of a sustainable circular bioeconomy
Rachma Wikandari, Nurul Hasniah, Mohammad J. Taherzadeh
Bioresource Technology (2021) Vol. 345, pp. 126531-126531
Closed Access | Times Cited: 46
Effect of fermentation with single and co-culture of lactic acid bacteria on okara: evaluation of bioactive compounds and volatile profiles
Jasmine Hadj Saadoun, Luca Calani, Martina Cirlini, et al.
Food & Function (2021) Vol. 12, Iss. 7, pp. 3033-3043
Closed Access | Times Cited: 42
Protective effect of fermented okara on the regulation of inflammation, the gut microbiota, and SCFAs production in rats with TNBS-induced colitis
Cheng‐Jie Hong, Sheng-Yi Chen, Yi‐Hao Hsu, et al.
Food Research International (2022) Vol. 157, pp. 111390-111390
Closed Access | Times Cited: 35
Functionalization of soy residue (okara) by enzymatic hydrolysis and LAB fermentation for B2 bio-enrichment and improved in vitro digestion
Rui Wang, Kiran Thakur, Jingyu Feng, et al.
Food Chemistry (2022) Vol. 387, pp. 132947-132947
Closed Access | Times Cited: 30
Food waste and by-product valorization as an integrated approach with zero waste: Future challenges
Tânia Bragança Ribeiro, Glenise Bierhalz Voss, Marta Coelho, et al.
Elsevier eBooks (2022), pp. 569-596
Closed Access | Times Cited: 29
Application of Soy, Corn, and Bean By-products in the Gluten-free Baking Process: A Review
Mariana Buranelo Egea, Tainara Leal de Sousa, Daiane Costa dos Santos, et al.
Food and Bioprocess Technology (2023) Vol. 16, Iss. 7, pp. 1429-1450
Closed Access | Times Cited: 21
Metabolomics analysis of okara probiotic beverages fermented with Lactobacillus gasseri and Limosilactobacillus fermentum by LC-QTOF-MS/MS
Zihan Gao, Melody Chang Zhou, Jing Lin, et al.
Food Chemistry X (2024) Vol. 21, pp. 101178-101178
Open Access | Times Cited: 7

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