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:
Effects of fermentation conditions on bioactive substances in lactic acid bacteria-fermented soymilk and its storage stability assessment
Philippe Madjirebaye, Fei Peng, Tao Huang, et al.
Food Bioscience (2022) Vol. 50, pp. 102207-102207
Closed Access | Times Cited: 24
Philippe Madjirebaye, Fei Peng, Tao Huang, et al.
Food Bioscience (2022) Vol. 50, pp. 102207-102207
Closed Access | Times Cited: 24
Showing 24 citing articles:
Promising probiotic-fermented soymilk for alleviating acute diarrhea: insights into the microbiome and metabolomics
Philippe Madjirebaye, Zhen Peng, Abdul Mueed, et al.
Food & Function (2024) Vol. 15, Iss. 8, pp. 4462-4474
Closed Access | Times Cited: 12
Philippe Madjirebaye, Zhen Peng, Abdul Mueed, et al.
Food & Function (2024) Vol. 15, Iss. 8, pp. 4462-4474
Closed Access | Times Cited: 12
Development and characterization of fermented soy beverages containing encapsulated or non-encapsulated vaginal probiotics
Margherita D’Alessandro, Davide Gottardi, Carola Parolin, et al.
LWT (2023) Vol. 180, pp. 114713-114713
Open Access | Times Cited: 13
Margherita D’Alessandro, Davide Gottardi, Carola Parolin, et al.
LWT (2023) Vol. 180, pp. 114713-114713
Open Access | Times Cited: 13
Preparation, flavor component and antioxidant activity analysis of Lactiplantibacillus plantarum NCU137 fermented rice protein
Zhen Peng, Baoling Qiao, Bo Li, et al.
Food Bioscience (2024) Vol. 62, pp. 105017-105017
Closed Access | Times Cited: 4
Zhen Peng, Baoling Qiao, Bo Li, et al.
Food Bioscience (2024) Vol. 62, pp. 105017-105017
Closed Access | Times Cited: 4
Impact of different cooling times during post-maturation on physicochemical and texture properties of fermented egg-milk beverage
Siwen Lyu, Qi Yang, Xuehui Duan, et al.
Food Bioscience (2023) Vol. 54, pp. 102906-102906
Closed Access | Times Cited: 10
Siwen Lyu, Qi Yang, Xuehui Duan, et al.
Food Bioscience (2023) Vol. 54, pp. 102906-102906
Closed Access | Times Cited: 10
Effects of Lactiplantibacillus plantarum with different phenotypic features on the nutrition, flavor, gel properties, and digestion of fermented soymilk
Xueliang Zhang, Changliang Zhang, Luyao Xiao, et al.
Food Bioscience (2023) Vol. 55, pp. 103026-103026
Closed Access | Times Cited: 10
Xueliang Zhang, Changliang Zhang, Luyao Xiao, et al.
Food Bioscience (2023) Vol. 55, pp. 103026-103026
Closed Access | Times Cited: 10
Probiotic Potential of Lactic Acid Bacteria with Antioxidant Properties in Modulating Health: Mechanisms, Applications, and Future Directions
Yuan Gao, Qianyi Liang, Junqi Sun, et al.
Food Bioscience (2025), pp. 106181-106181
Closed Access
Yuan Gao, Qianyi Liang, Junqi Sun, et al.
Food Bioscience (2025), pp. 106181-106181
Closed Access
Effects of chemical modifications on allergenicity and functional properties of silkworm pupae proteins
Songyuan Huang, Feng Xue, Wenqi Yue, et al.
Food Chemistry (2025) Vol. 477, pp. 143635-143635
Closed Access
Songyuan Huang, Feng Xue, Wenqi Yue, et al.
Food Chemistry (2025) Vol. 477, pp. 143635-143635
Closed Access
Application and comparative analysis of Enterococcus faecium CGMCC 29309 and Lactobacillus delbrueckii subsp. bulgaricus CGMCC 1.60194 in the preparation of fermented soymilk
Chang-Cheng Li, Ziyu Li, Yu-Ting Feng, et al.
Food Bioscience (2025), pp. 106273-106273
Closed Access
Chang-Cheng Li, Ziyu Li, Yu-Ting Feng, et al.
Food Bioscience (2025), pp. 106273-106273
Closed Access
Metal ions binding and colloidal destabilization in the model systems: Implication on the magnesium chloride coagulation mechanism in tofu making
Qianru Li, Yufei Hua, Xingfei Li, et al.
Food Chemistry X (2025) Vol. 27, pp. 102365-102365
Open Access
Qianru Li, Yufei Hua, Xingfei Li, et al.
Food Chemistry X (2025) Vol. 27, pp. 102365-102365
Open Access
Effect of spore formation on quality, digestive stability and functional properties of Bacillus subtilis BSNK-5 fermented soymilk
Miao Hu, Zhiliang Tian, Jiao Wang, et al.
Food Bioscience (2025) Vol. 68, pp. 106717-106717
Closed Access
Miao Hu, Zhiliang Tian, Jiao Wang, et al.
Food Bioscience (2025) Vol. 68, pp. 106717-106717
Closed Access
Fermented soy milk with cholesterol-lowering potential: Probiotics screening, physicochemical properties, antioxidant activity and volatile composition
Jinfeng Zhang, Tenfei Xiong, Xinrong Wang, et al.
Food Bioscience (2023) Vol. 56, pp. 103421-103421
Closed Access | Times Cited: 8
Jinfeng Zhang, Tenfei Xiong, Xinrong Wang, et al.
Food Bioscience (2023) Vol. 56, pp. 103421-103421
Closed Access | Times Cited: 8
Effect of different strains on quality characteristics of soy yogurt: Physicochemical, nutritional, safety features, sensory, and formation mechanism
Shuying Li, Miao Hu, Wei Wen, et al.
Food Chemistry X (2024) Vol. 22, pp. 101359-101359
Open Access | Times Cited: 2
Shuying Li, Miao Hu, Wei Wen, et al.
Food Chemistry X (2024) Vol. 22, pp. 101359-101359
Open Access | Times Cited: 2
Release of Bound phenol from Rosa roxburghii pomace via solid-state fermentation with Trichoderma viride: Mechanisms of change
Yanli Wang, Yaping Wang, Xiaoli Zhou, et al.
Food Bioscience (2024) Vol. 61, pp. 105011-105011
Closed Access | Times Cited: 2
Yanli Wang, Yaping Wang, Xiaoli Zhou, et al.
Food Bioscience (2024) Vol. 61, pp. 105011-105011
Closed Access | Times Cited: 2
Protein composition and nutritional aspects of pea protein fractions obtained by a modified isoelectric precipitation method using fermentation
Mehrsa Emkani, Sylvie Moundanga, Bonastre Oliete, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 4
Mehrsa Emkani, Sylvie Moundanga, Bonastre Oliete, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 4
Identification of volatile and odor‐active compounds in pea protein fractions obtained by a modified extraction method using fermentation
Mehrsa Emkani, Karine Gourrat, Bonastre Oliete, et al.
Journal of Food Science (2024) Vol. 89, Iss. 7, pp. 4229-4249
Open Access | Times Cited: 1
Mehrsa Emkani, Karine Gourrat, Bonastre Oliete, et al.
Journal of Food Science (2024) Vol. 89, Iss. 7, pp. 4229-4249
Open Access | Times Cited: 1
Characterization and application of Bacillus velezensisD6 co‐producing α‐amylase and protease
Z. Wang, Shuang Wang, Hua Bai, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 15, pp. 9617-9629
Closed Access | Times Cited: 1
Z. Wang, Shuang Wang, Hua Bai, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 15, pp. 9617-9629
Closed Access | Times Cited: 1
Process Optimization and Analysis of Product Quality of Blueberry and Corn Peptide Fermented by Mixed Lactic Acid Bacteria
Shanzi Cong, Xinxin Zhang, Hongji Zhao, et al.
Fermentation (2024) Vol. 10, Iss. 9, pp. 454-454
Open Access | Times Cited: 1
Shanzi Cong, Xinxin Zhang, Hongji Zhao, et al.
Fermentation (2024) Vol. 10, Iss. 9, pp. 454-454
Open Access | Times Cited: 1
Development of plant-based yogurt from munguba (Pachira aquatica) seeds: stability and predictive growth of lactic acid cultures
Luiz Henrique de Oliveira Cruz, Raíssa Machado Nascimento, Gustavo Luís de Paiva Anciens Ramos, et al.
Food Bioscience (2024), pp. 105363-105363
Closed Access | Times Cited: 1
Luiz Henrique de Oliveira Cruz, Raíssa Machado Nascimento, Gustavo Luís de Paiva Anciens Ramos, et al.
Food Bioscience (2024), pp. 105363-105363
Closed Access | Times Cited: 1
Production of nattokinase and γ-polyglutamic acid via soybean whey fermentation by Bacillus subtilis BSNK-5 and their emulsification to form nanoemulsions
Miao Hu, Pengfei Zhang, Weimin Meng, et al.
LWT (2024) Vol. 212, pp. 117017-117017
Open Access | Times Cited: 1
Miao Hu, Pengfei Zhang, Weimin Meng, et al.
LWT (2024) Vol. 212, pp. 117017-117017
Open Access | Times Cited: 1
The Characterization of the Inhibitory Substances Produced by Bacillus pumilus LYMC-3 and the Optimization of Fermentation Conditions
Min Pan, Minglong Zhu, Huanhuan Jiang, et al.
Fermentation (2023) Vol. 9, Iss. 11, pp. 966-966
Open Access | Times Cited: 2
Min Pan, Minglong Zhu, Huanhuan Jiang, et al.
Fermentation (2023) Vol. 9, Iss. 11, pp. 966-966
Open Access | Times Cited: 2
Investigation of the impact of papain on the volatile and non‐volatile metabolites of soybean meal yogurt
Yaxin Yan, Dong Hua, Xiaoqing Liu, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access
Yaxin Yan, Dong Hua, Xiaoqing Liu, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access
Determination of the effects of novel paraprobiotic supplement of Lactobacillus plantarum on soy dairy‐free beverage by physicochemical, antioxidant, sensory analyses, and Raman spectroscopy technique
Inas Zahidah, Sibel Bölek, Özlem Türksoy Terzioğlu, et al.
Journal of Food Science (2024) Vol. 89, Iss. 11, pp. 7189-7202
Open Access
Inas Zahidah, Sibel Bölek, Özlem Türksoy Terzioğlu, et al.
Journal of Food Science (2024) Vol. 89, Iss. 11, pp. 7189-7202
Open Access
Characterization of newly isolated Bacillus cereus D3 Co-producing α-amylase and protease and its application in food raw materials
Shuang Wang, Hua Bai, Zongmin Wang, et al.
Food Bioscience (2024) Vol. 62, pp. 105255-105255
Closed Access
Shuang Wang, Hua Bai, Zongmin Wang, et al.
Food Bioscience (2024) Vol. 62, pp. 105255-105255
Closed Access
Effects of Lactobacillus Plantarum with Different Phenotypic Features on the Nutrition, Flavor, Gel Properties, and Digestion of Fermented Soymilk
Xueliang Zhang, Luyao Xiao, Suying Wang, et al.
(2023)
Closed Access
Xueliang Zhang, Luyao Xiao, Suying Wang, et al.
(2023)
Closed Access
