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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:

Study on synergistic fermentation of bean dregs and soybean meal by multiple strains and proteases
Xinyu Heng, Huayou Chen, LU Chenxi, et al.
LWT (2021) Vol. 154, pp. 112626-112626
Open Access | Times Cited: 38

Showing 1-25 of 38 citing articles:

Microbial proteases and their applications
Peng Song, Xue Zhang, Shuhua Wang, et al.
Frontiers in Microbiology (2023) Vol. 14
Open Access | Times Cited: 66
Impact of aroma-enhancing microorganisms on aroma attributes of industrial Douchi: An integrated analysis using E-nose, GC-IMS, GC–MS, and descriptive sensory evaluation
Aijun Li, Xiya Feng, Gang Yang, et al.
Food Research International (2024) Vol. 182, pp. 114181-114181
Closed Access | Times Cited: 14
Improvement of soybean meal quality by one-step fermentation with mixed-culture based on protease activity
Chuan Wang, Xiaozhi Qiu, Rui Hou, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 85, pp. 103311-103311
Closed Access | Times Cited: 18
A co-fermentation technology based on small peptide production and protein structure modification increases the edible value of corn gluten meal
Zihan Chi, Ye Feng, Xinke Wei, et al.
LWT (2024) Vol. 198, pp. 116054-116054
Open Access | Times Cited: 7
Optimization of Soybean Meal Fermentation for Aqua-Feed with Bacillus subtilis natto Using the Response Surface Methodology
Yukun Zhang, Manabu Ishikawa, Shunsuke Koshio, et al.
Fermentation (2021) Vol. 7, Iss. 4, pp. 306-306
Open Access | Times Cited: 37
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
Microbial-derived salt-tolerant proteases and their applications in high-salt traditional soybean fermented foods: a review
Hongli Yao, Shuangping Liu, Tiantian Liu, et al.
Bioresources and Bioprocessing (2023) Vol. 10, Iss. 1
Open Access | Times Cited: 11
Study on Fermentation Preparation, Stability, and Angiotensin-Converting Enzyme Inhibitory Activity of Tomato Pomace Peptide
Ying Mu, Ruxianguli Maimaitiyiming, Jingyang Hong, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 145-145
Open Access
A novel four-species microbial consortium for nutritional value improvement of rapeseed meal
Kunqiang Hong, Zhang Han, Mei Han, et al.
Food Chemistry (2025) Vol. 478, pp. 143712-143712
Closed Access
Alterations in Rumen Microbiota and Methane Production Through Fermentation of Soybean Meal with Lactobacillus Rhamnosus
Yunfei Li, Xin Li, Yan Li, et al.
(2025)
Closed Access
Combination of dry planetary ball milling and Lactobacillus plantarum fermentation improves nutritional and functional value of okara
Jingyu Feng, Wang-Wei Zhang, Kiran Thakur, et al.
Applied Food Research (2025), pp. 100827-100827
Open Access
Synergistic Improvement of Hydrolyzed Vegetable Protein Quality and Flavor Enhancement through Multi-microbial Fermentation and Acid Hydrolysis
Zhengkai Wang, Yating Cao, Maosi Fan, et al.
LWT (2025), pp. 117729-117729
Open Access
Innovative Food Processing Technologies Promoting Efficient Utilization of Nutrients in Staple Food Crops
Yang Yuan, Xinyao Wei, Yuhong Mao, et al.
Engineering (2025)
Open Access
Dynamics Changes of Microorganisms Community and Fermentation Quality in Soybean Meal Prepared with Lactic Acid Bacteria and Artemisia argyi through Fermentation and Aerobic Exposure Processes
Weiwei Wang, Zhongfang Tan, Ling-Biao Gu, et al.
Foods (2022) Vol. 11, Iss. 6, pp. 795-795
Open Access | Times Cited: 16
Study on the preparation process of quinoa anti-hypertensive peptide and its stability
Xing Fan, Xuemei Ma, Ruxianguli Maimaitiyiming, et al.
Frontiers in Nutrition (2023) Vol. 9
Open Access | Times Cited: 10
Mushroom tyrosinase enzyme catalysis: synthesis of larvicidal active geranylacetone derivatives against Culex quinquesfasciatus and molecular docking studies
Janani Mullaivendhan, Anis Ahamed, Ibrahim A. Arif, et al.
Frontiers in Chemistry (2024) Vol. 11
Open Access | Times Cited: 3
Synergistic modification of collagen structure using ionic liquid and ultrasound to promote the production of DPP‐IV inhibitory peptides
Long He, Yingying Cao, Xinyue Wang, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 103, Iss. 9, pp. 4603-4613
Closed Access | Times Cited: 7
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
A hyperstable, low-salt adapted protease from halophilic archaeon with potential applications in salt-fermented foods
Jing Hou, Qing-Ke Zhang, Ruo-Yao Zhang, et al.
Food Research International (2024) Vol. 191, pp. 114738-114738
Closed Access | Times Cited: 2
Co-fermentation with multiple-strains and cellulase enhances the nutritional quality of hot-pressed rapeseed meal by modifying its physicochemical properties
Yumei Zhao, Huaixin Wang, Daiwen Chen, et al.
LWT (2024) Vol. 210, pp. 116873-116873
Open Access | Times Cited: 2
Research Progress in the Extraction, Structural Characteristics, Bioactivity, and Commercial Applications of Oat β-Glucan: A Review
Xiaolu Li, Yicheng Wu, Renjie Duan, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4160-4160
Open Access | Times Cited: 2
Quality improvement of soybean meal by yeast fermentation based on the degradation of anti‐nutritional factors and accumulation of beneficial metabolites
Yazhuo Cao, Jian Lu, Guolin Cai
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 3, pp. 1441-1449
Open Access | Times Cited: 6
Progress in the cultivation of diatoms using organic carbon sources
Keyi Li, Yutong Xia, Zhen Wang, et al.
Algal Research (2023) Vol. 74, pp. 103191-103191
Closed Access | Times Cited: 4
A novel approach to produce soy protein isolate: Direct enzymatic hydrolysis of high-temperature soybean meal using proteinase produced by microbial solid-state fermentation
Junsong Zhu, Dandan Liu, Feng Lu, et al.
International Journal of Biological Macromolecules (2024), pp. 135598-135598
Closed Access | Times Cited: 1
Investigation of the Fermentation Process of Moringa oleifera Leaves and Its Effects on the Growth Performance, Antioxidant Capacity, and Intestinal Microbiome of Procambarus clarkii
Zhengzhong Li, Weizhu Luo, Qunlan Zhou, et al.
Antioxidants (2024) Vol. 13, Iss. 11, pp. 1355-1355
Open Access | Times Cited: 1
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