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:
Current trends in the development of soy-based foods containing probiotics and paving the path for soy-synbiotics
Minnu Sasi, Sandeep Kumar, Muzaffar Hasan, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 29, pp. 9995-10013
Closed Access | Times Cited: 30
Minnu Sasi, Sandeep Kumar, Muzaffar Hasan, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 29, pp. 9995-10013
Closed Access | Times Cited: 30
Showing 1-25 of 30 citing articles:
Lactic acid bacteria in the functional food industry: biotechnological properties and potential applications
Md Minhajul Abedin, Rounak Chourasia, Loreni Chiring Phukon, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 29, pp. 10730-10748
Closed Access | Times Cited: 60
Md Minhajul Abedin, Rounak Chourasia, Loreni Chiring Phukon, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 29, pp. 10730-10748
Closed Access | Times Cited: 60
Bioactive compound encapsulation: Characteristics, applications in food systems, and implications for human health
Alieh Rezagholizade-shirvan, Mahya Soltani, Samira Shokri, et al.
Food Chemistry X (2024) Vol. 24, pp. 101953-101953
Open Access | Times Cited: 24
Alieh Rezagholizade-shirvan, Mahya Soltani, Samira Shokri, et al.
Food Chemistry X (2024) Vol. 24, pp. 101953-101953
Open Access | Times Cited: 24
Optimizing raffinose family oligosaccharides content in plants: A tightrope walk
Rajarshi Sanyal, Sandeep Kumar, A. Pattanayak, et al.
Frontiers in Plant Science (2023) Vol. 14
Open Access | Times Cited: 26
Rajarshi Sanyal, Sandeep Kumar, A. Pattanayak, et al.
Frontiers in Plant Science (2023) Vol. 14
Open Access | Times Cited: 26
Flavor improvement of fermented soybean foods by co-fermentation with Bacillus velezensis and Lactiplantibacillus plantarum
Yiyong Luo, Ying Guo, Xin-Yan Hu, et al.
LWT (2023) Vol. 186, pp. 115257-115257
Open Access | Times Cited: 18
Yiyong Luo, Ying Guo, Xin-Yan Hu, et al.
LWT (2023) Vol. 186, pp. 115257-115257
Open Access | Times Cited: 18
Unravelling the effect of extraction on anthocyanin functionality and prebiotic potential
Muzaffar Hasan, Kailashpati Tripathi, Mohd Harun, et al.
Heliyon (2024) Vol. 10, Iss. 11, pp. e31780-e31780
Open Access | Times Cited: 4
Muzaffar Hasan, Kailashpati Tripathi, Mohd Harun, et al.
Heliyon (2024) Vol. 10, Iss. 11, pp. e31780-e31780
Open Access | Times Cited: 4
Research trends and approaches for the nutritional and bio-functionality enhancement of fermented soymilk
Muzaffar Hasan, S. R. Arpitha, Chandrika Das, et al.
Journal of Functional Foods (2023) Vol. 107, pp. 105698-105698
Open Access | Times Cited: 11
Muzaffar Hasan, S. R. Arpitha, Chandrika Das, et al.
Journal of Functional Foods (2023) Vol. 107, pp. 105698-105698
Open Access | Times Cited: 11
Chickpea milk: nutritional profile, functional characteristics, bioactive compounds, and quality enhancement: A comprehensive review
Aya Hamioud, Farida Benmeziane, Lynda Djermoune-Arkoub
Food and Feed Research (2025), Iss. 00, pp. 66-66
Open Access
Aya Hamioud, Farida Benmeziane, Lynda Djermoune-Arkoub
Food and Feed Research (2025), Iss. 00, pp. 66-66
Open 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
Sustainable Alternative Media for the Production of Lipolytic Cells and Fatty Acid Concentrates: Integration of the Enzyme and Food Industries
Willian de Souza Matias Reis, Arthur Ouro Preto, Giovana de Oliveira Santana, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 990-990
Open Access
Willian de Souza Matias Reis, Arthur Ouro Preto, Giovana de Oliveira Santana, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 990-990
Open Access
Effects of Lactobacillus fermentation on the composition, existing forms, digestive characteristics, and antioxidant activity of polyphenols in three kinds of bean milk
Zheng Zhang, Jingli Wang, Yunpeng Hao, et al.
Food Bioscience (2025), pp. 106482-106482
Closed Access
Zheng Zhang, Jingli Wang, Yunpeng Hao, et al.
Food Bioscience (2025), pp. 106482-106482
Closed Access
Prebiotic Enriched, Lactobacillus Plantarum Fermented Bambara Groundnut Milk for Improved Nutrition and Health Benefits
Nnenne Audrea Egbo, Anene N. Moneke, Tochukwu Nwamaka Nwagu, et al.
Research Square (Research Square) (2025)
Closed Access
Nnenne Audrea Egbo, Anene N. Moneke, Tochukwu Nwamaka Nwagu, et al.
Research Square (Research Square) (2025)
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
Minnu Sasi, Sandeep Kumar, Om Prakash, et al.
Fermentation (2025) Vol. 11, Iss. 4, pp. 194-194
Open Access
Insight into the Influence of Lactic Acid Bacteria Fermentation on the Variations in Flavor of Chickpea Milk
Xue Zhang, Wenli Tian, Bijun Xie, et al.
Foods (2022) Vol. 11, Iss. 16, pp. 2445-2445
Open Access | Times Cited: 16
Xue Zhang, Wenli Tian, Bijun Xie, et al.
Foods (2022) Vol. 11, Iss. 16, pp. 2445-2445
Open Access | Times Cited: 16
Probiotic Properties Including the Antioxidant and Hypoglycemic Ability of Lactic Acid Bacteria from Fermented Grains of Chinese Baijiu
Sanhong Fan, Tengda Xue, Baoqing Bai, et al.
Foods (2022) Vol. 11, Iss. 21, pp. 3476-3476
Open Access | Times Cited: 14
Sanhong Fan, Tengda Xue, Baoqing Bai, et al.
Foods (2022) Vol. 11, Iss. 21, pp. 3476-3476
Open Access | Times Cited: 14
Glucoregulatory Properties of Fermented Soybean Products
Songfeng Yu, Wenjun Wang, Shanshan Li, et al.
Fermentation (2023) Vol. 9, Iss. 3, pp. 254-254
Open Access | Times Cited: 6
Songfeng Yu, Wenjun Wang, Shanshan Li, et al.
Fermentation (2023) Vol. 9, Iss. 3, pp. 254-254
Open Access | Times Cited: 6
Fermentation of Soy-based dairy substitutes by lactic acid bacteria: Focus on the process of soy protein hydrolysis
Zengbo Wang, Xiaodong Wang, Congrui Zhao, et al.
Food and Bioproducts Processing (2024) Vol. 147, pp. 449-458
Closed Access | Times Cited: 1
Zengbo Wang, Xiaodong Wang, Congrui Zhao, et al.
Food and Bioproducts Processing (2024) Vol. 147, pp. 449-458
Closed Access | Times Cited: 1
In vitro digestive system simulation and anticancer activity of soymilk fermented by probiotics and synbiotics immobilised on agro-industrial residues
Abdallah I. Gad, Mona Orabi, Khadiga Abou-Taleb, et al.
Scientific Reports (2024) Vol. 14, Iss. 1
Open Access | Times Cited: 1
Abdallah I. Gad, Mona Orabi, Khadiga Abou-Taleb, et al.
Scientific Reports (2024) Vol. 14, Iss. 1
Open Access | Times Cited: 1
In Vitro Digestion of Vacuum-Impregnated Yam Bean Snacks: Pediococcus acidilactici Viability and Mango Seed Polyphenol Bioaccessibility
Alba Cecilia Durán-Castañeda, Adela Yolanda Bueno-Durán, Manuel Iván Girón‐Pérez, et al.
Microorganisms (2024) Vol. 12, Iss. 10, pp. 1993-1993
Open Access | Times Cited: 1
Alba Cecilia Durán-Castañeda, Adela Yolanda Bueno-Durán, Manuel Iván Girón‐Pérez, et al.
Microorganisms (2024) Vol. 12, Iss. 10, pp. 1993-1993
Open Access | Times Cited: 1
A review on the preparation, characterization, and applications of agro-waste-derived oligosaccharides
Piyush Verma, Ravinder Kaushik, Ranjna Sirohi
Food Bioscience (2024), pp. 105221-105221
Closed Access | Times Cited: 1
Piyush Verma, Ravinder Kaushik, Ranjna Sirohi
Food Bioscience (2024), pp. 105221-105221
Closed Access | Times Cited: 1
Enhancing the functionality of plant-based Yogurt: Integration of lycopene through dual-stage fermentation of soymilk
Hao Luo, Yihong Bao, Zhu Ping
Food Chemistry (2023) Vol. 434, pp. 137511-137511
Closed Access | Times Cited: 3
Hao Luo, Yihong Bao, Zhu Ping
Food Chemistry (2023) Vol. 434, pp. 137511-137511
Closed Access | Times Cited: 3
An Approach to Processing More Bioavailable Chickpea Milk by Combining Enzymolysis and Probiotics Fermentation
Xue Zhang, Shuangbo Liu, Bijun Xie, et al.
Journal of Food Quality (2022) Vol. 2022, pp. 1-11
Open Access | Times Cited: 5
Xue Zhang, Shuangbo Liu, Bijun Xie, et al.
Journal of Food Quality (2022) Vol. 2022, pp. 1-11
Open Access | Times Cited: 5
A Bibliometric Analysis of Soy-based Beverages and Tofu: A Global Perspective
Muzaffar Hasan, Chirag Maheshwari, Nand Lal Meena, et al.
Asian Journal of Dairy and Food Research (2023), Iss. Of
Open Access | Times Cited: 2
Muzaffar Hasan, Chirag Maheshwari, Nand Lal Meena, et al.
Asian Journal of Dairy and Food Research (2023), Iss. Of
Open Access | Times Cited: 2
Impact of Storage on Probiotic Viability, Nutritional and Sensory Quality of Fermented Soymilk Produced from Different Soybean Varieties
Muzaffar Hasan, Nand Lal Meena, Veda Krishnan, et al.
Legume Research - An International Journal (2023), Iss. Of
Open Access | Times Cited: 2
Muzaffar Hasan, Nand Lal Meena, Veda Krishnan, et al.
Legume Research - An International Journal (2023), Iss. Of
Open Access | Times Cited: 2
Nutritional and functional insight into novel probiotic lycopene-soy milk by genome edited Bacillus subtilis
Hao Luo, Yihong Bao, Zhu Ping
Food Chemistry (2023) Vol. 429, pp. 136973-136973
Closed Access | Times Cited: 2
Hao Luo, Yihong Bao, Zhu Ping
Food Chemistry (2023) Vol. 429, pp. 136973-136973
Closed Access | Times Cited: 2
Isoflavones Play a Potential Role in Off-Flavour Scavenging, with a Key Role of IFS2 in Isoflavone Accumulation in Soybean Seeds
Sandeep Kumar, Sagar Banerjee, Amandeep Kaur, et al.
Food Technology and Biotechnology (2023) Vol. 61, Iss. 4, pp. 514-522
Open Access | Times Cited: 2
Sandeep Kumar, Sagar Banerjee, Amandeep Kaur, et al.
Food Technology and Biotechnology (2023) Vol. 61, Iss. 4, pp. 514-522
Open Access | Times Cited: 2
