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:
Characterization of yeast protein isolates extracted via high‐pressure homogenization and pH shift: A promising protein source enriched with essential amino acids and branched‐chain amino acids
Suyoon Lee, Eunghee Kim, Myeongsu Jo, et al.
Journal of Food Science (2024) Vol. 89, Iss. 2, pp. 900-912
Closed Access | Times Cited: 8
Suyoon Lee, Eunghee Kim, Myeongsu Jo, et al.
Journal of Food Science (2024) Vol. 89, Iss. 2, pp. 900-912
Closed Access | Times Cited: 8
Showing 8 citing articles:
Exploring the Fermentation Potential of Kluyveromyces marxianus NS127 for Single-Cell Protein Production
Lichao Dong, Wu Yanyan, Mingxia Li, et al.
Fermentation (2025) Vol. 11, Iss. 2, pp. 70-70
Open Access
Lichao Dong, Wu Yanyan, Mingxia Li, et al.
Fermentation (2025) Vol. 11, Iss. 2, pp. 70-70
Open Access
From Waste to Value: Extraction of Protease Enzymes from Brewer’s Spent Yeast
Marie Schottroff, Karl‐Erich Jaeger, Ana Malvis, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 503-503
Open Access
Marie Schottroff, Karl‐Erich Jaeger, Ana Malvis, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 503-503
Open Access
In vitro human gastrointestinal digestibility and colonic fermentation of edible yeast-based protein: A comparative study with whey and casein
Juliette Caron, Ccori Martinez Tuppia, François Machuron, et al.
Food Research International (2025) Vol. 208, pp. 116098-116098
Open Access
Juliette Caron, Ccori Martinez Tuppia, François Machuron, et al.
Food Research International (2025) Vol. 208, pp. 116098-116098
Open Access
Sustainable Valorization of Wine Lees: From Waste to Value-Added Products
Ancuța Chetrariu, Adriana Dabija, Larisa Caisîn, et al.
Applied Sciences (2025) Vol. 15, Iss. 7, pp. 3648-3648
Open Access
Ancuța Chetrariu, Adriana Dabija, Larisa Caisîn, et al.
Applied Sciences (2025) Vol. 15, Iss. 7, pp. 3648-3648
Open Access
Recovery of Sustainable Yeast Proteins: A Mechanistic Study of Autolysis and Enzyme Proteolysis as Pretreatments for Mechanical Cell Rupture
Nobukhosi P. Moyo, Zlatan Trifunovic, Nic Roberts, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
Nobukhosi P. Moyo, Zlatan Trifunovic, Nic Roberts, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
Yeast Proteins: Proteomics, Extraction, Modification, Functional Characterization, and Structure: A Review
Yan Zhao, Zhaowei Han, Xuchun Zhu, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 34, pp. 18774-18793
Closed Access | Times Cited: 1
Yan Zhao, Zhaowei Han, Xuchun Zhu, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 34, pp. 18774-18793
Closed Access | Times Cited: 1
Yeast cell wall-derived proteins: identification and characterization as food emulsifiers
Daiki Saito, Shinsuke Nerome, Manami Tachiwana, et al.
Food Hydrocolloids (2024), pp. 110746-110746
Open Access
Daiki Saito, Shinsuke Nerome, Manami Tachiwana, et al.
Food Hydrocolloids (2024), pp. 110746-110746
Open Access
Yeast extract as a more sustainable food ingredient: Insights into flavor and bioactivity
Yu Fu
Advances in food and nutrition research (2024)
Closed Access
Yu Fu
Advances in food and nutrition research (2024)
Closed Access
