Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Showing 1-25 of 27 citing articles:

Starter molds and multi-enzyme catalysis in koji fermentation of soy sauce brewing: A review
Yihao Liu, Guangru Sun, Jingyao Li, et al.
Food Research International (2024) Vol. 184, pp. 114273-114273
Closed Access | Times Cited: 21
Effect of fermentation containers on the taste characteristics and microbiota succession of soy sauce
Yunzi Feng, Jing Zeng, Hongjie Lei, et al.
Food Chemistry (2024) Vol. 448, pp. 139066-139066
Closed Access | Times Cited: 10
Crucial role of early addition of Wickerhamiella versatilis in enhancing aroma formation during soy sauce fermentation
Yuichi Mizuno, Takashi Yoshimura, Kazutaka Sawada, et al.
Journal of Bioscience and Bioengineering (2025)
Closed Access | Times Cited: 1
Exploring the Core Functional Microbiota Related to Flavor Compounds in Douchi from the Sichuan–Chongqing Region
Dawei Tu, J.S. Kang, Qingqing Li, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 810-810
Open Access | Times Cited: 1
Effects of microbial succession on the dynamics of flavor metabolites and physicochemical properties during soy sauce koji making
Linli Zhang, Shijin Xiong, Tonghao Du, et al.
Food Bioscience (2023) Vol. 53, pp. 102636-102636
Closed Access | Times Cited: 20
Impacts of Aspergillus oryzae 3.042 on the flavor formation pathway in Cantonese soy sauce koji
Chi Zhao, Yuxiang Zhang, Shuangshuang Li, et al.
Food Chemistry (2024) Vol. 441, pp. 138396-138396
Closed Access | Times Cited: 5
Moromi mash dysbiosis trigged by salt reduction is relevant to quality and aroma changes of soy sauce
Guangyao Hu, Jian Chen, Guocheng Du, et al.
Food Chemistry (2022) Vol. 406, pp. 135064-135064
Closed Access | Times Cited: 22
Decoding temperature-driven microbial community changes and flavor regulation mechanism during winter fermentation of soy sauce
Yunzi Feng, Ziming Xie, Mingtao Huang, et al.
Food Research International (2023) Vol. 177, pp. 113756-113756
Closed Access | Times Cited: 12
Characteristics of microbial community, taste, aroma of high-salt liquid-state secondary fortified fermented soy sauce
Xuewei Jiang, Wei Zhang, Lin Li, et al.
LWT (2023) Vol. 182, pp. 114792-114792
Open Access | Times Cited: 11
Metagenomic analysis of the relationship between microorganisms and flavor development during soy sauce fermentation
Hua Liu, Ziqiang Chen, Mingtao Ma, et al.
Food Bioscience (2023) Vol. 56, pp. 103193-103193
Closed Access | Times Cited: 11
Bacteriostatic mechanism of Lactiplantibacillus plantarum CS3 cell-free supernatant of on soy sauce spoilage bacteria
Shuyu Zhang, Ruohan Yao, Qifeng Wang, et al.
Food Bioscience (2024) Vol. 59, pp. 104147-104147
Closed Access | Times Cited: 4
Exploring the core microorganisms and mechanisms responsible for biogenic amines production during soy sauce fermentation
Linli Zhang, Shijin Xiong, Tonghao Du, et al.
Food Bioscience (2024) Vol. 59, pp. 104236-104236
Closed Access | Times Cited: 4
Construction of a synthetic microbial community and its application in salt-reduced soy sauce fermentation
Hua Liu, Wenjun Zhou, Jian Lu, et al.
Food Microbiology (2025) Vol. 128, pp. 104738-104738
Closed Access
Exploring the effects of milk-enriched walnut soy sauce: Insights from GC-IMS and metagenomics approach to flavor and microbial shifts
Munguntsetseg Battur, Muhammad Aaqil, Jianghua Zheng, et al.
Food Chemistry X (2025) Vol. 27, pp. 102364-102364
Open Access
Fermented Vegetables: Their Microbiology and Impact on Gut Microbiota and Overall Health Benefits
Thilakna Ampemohotti, Aida Golneshin, Christopher J. Pillidge, et al.
Food Reviews International (2025), pp. 1-24
Open Access
Comprehensive analysis of flavor formation mechanisms in the mechanized preparation Cantonese soy sauce koji using absolute quantitative metabolomics and microbiomics approaches
Chi Zhao, Jia-Yi Lin, Yuxiang Zhang, et al.
Food Research International (2024) Vol. 180, pp. 114079-114079
Closed Access | Times Cited: 3
Co-culture of Tetragenococcus halophilus and Zygosaccharomyces rouxii to improve microbiota and metabolites in secondary fortified fermented soy sauce
Lin Zhang, Zhu Zhang, Jun Huang, et al.
Food Bioscience (2024) Vol. 61, pp. 104850-104850
Closed Access | Times Cited: 3
Correlation between bacterial diversity and flavor substances in Longgang soy sauce
Yongheng Yan, Min Zhang, Yingchao Zhang, et al.
Bioscience Biotechnology and Biochemistry (2023) Vol. 87, Iss. 5, pp. 541-554
Closed Access | Times Cited: 8
Investigation of Microbial Community of Korean Soy Sauce (Ganjang) Using Shotgun Metagenomic Sequencing and Its Relationship with Sensory Characteristics
Young‐Wook Chin, Sang-Pil Hong, Sang-Dong Lim, et al.
Microorganisms (2024) Vol. 12, Iss. 12, pp. 2559-2559
Open Access | Times Cited: 2
Comparison of flavor profiles of Cantonese soy sauces obtained at different fermentation stages
Yangyang Yu, Sui Chen, Zhan Liu, et al.
Process Biochemistry (2023) Vol. 130, pp. 569-576
Closed Access | Times Cited: 4
A novel method to evaluate the moromi maturity during the long-term fermentation of traditional soy sauce
Yudong Ma, Andong Zhang, Zhiwei Zhou, et al.
Food Control (2024) Vol. 161, pp. 110421-110421
Closed Access | Times Cited: 1
Physicochemical Attributes Related to Sensory Characteristics of Long-Term Aged Korean Traditional Soy Sauce (Ganjang)
Yang Soo Byeon, Jung-Min Oh, Kyung‐Hyung Ku, et al.
Foods (2024) Vol. 13, Iss. 20, pp. 3326-3326
Open Access | Times Cited: 1
Insights into the Biogenic Amine-Generating Microbes during Two Different Types of Soy Sauce Fermentation as Revealed by Metagenome-Assembled Genomes
Guiliang Tan, Yi Wang, Min Hu, et al.
Deleted Journal (2024)
Open Access
Investigation of the Physicochemical Properties and its Correlation during Koji-Moromi Fermentation Stage of Production Soy Sauce Naturally Brewed in Central Java, Indonesia
Bhakti Etza Setiani, Yunianta Yunianta, Elok Zubaidah, et al.
International Journal on Advanced Science Engineering and Information Technology (2024) Vol. 14, Iss. 2, pp. 768-776
Open Access
Investigation of Metabolite Differences in Salted Shrimp Varieties during Fermentation
Ju Young Lim, Yun‐Jeong Choi, Hyejin Yu, et al.
ACS Omega (2023) Vol. 8, Iss. 50, pp. 47735-47745
Open Access | Times Cited: 1
Page 1 - Next Page

Scroll to top