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:
Microbial consortia and up-to-date technologies in global soy sauce production: A review
Shin Yee Chong, Zul Ilham, Nik Iskandar Putra Samsudin, et al.
International Food Research Journal (2023) Vol. 30, Iss. 1, pp. 1-24
Open Access | Times Cited: 14
Shin Yee Chong, Zul Ilham, Nik Iskandar Putra Samsudin, et al.
International Food Research Journal (2023) Vol. 30, Iss. 1, pp. 1-24
Open Access | Times Cited: 14
Showing 14 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
Yihao Liu, Guangru Sun, Jingyao Li, et al.
Food Research International (2024) Vol. 184, pp. 114273-114273
Closed Access | Times Cited: 21
Co-culture of Zygosaccharomyces rouxii and Wickerhamiella versatilis to improve soy sauce flavor and quality
Jingwen Wang, Ziming Xie, Yunzi Feng, et al.
Food Control (2023) Vol. 155, pp. 110044-110044
Closed Access | Times Cited: 15
Jingwen Wang, Ziming Xie, Yunzi Feng, et al.
Food Control (2023) Vol. 155, pp. 110044-110044
Closed Access | Times Cited: 15
Optimisation of fermentation conditions for the production of gamma-aminobutyric acid (GABA)-rich soy sauce
Chong Shin Yee, Zul Ilham, Acga Cheng, et al.
Heliyon (2024) Vol. 10, Iss. 13, pp. e33147-e33147
Open Access | Times Cited: 4
Chong Shin Yee, Zul Ilham, Acga Cheng, et al.
Heliyon (2024) Vol. 10, Iss. 13, pp. e33147-e33147
Open Access | Times Cited: 4
Enhanced salt perception of soy sauce based on emulsion salt reduction strategy
Fan Zhang, Luyao Huang, Hongliang Zeng, et al.
LWT (2025), pp. 117501-117501
Open Access
Fan Zhang, Luyao Huang, Hongliang Zeng, et al.
LWT (2025), pp. 117501-117501
Open Access
The Impact of Fermented Gamma-Aminobutyric Acid on Poultry Growth Performance Through Insulin-like Growth Factor-1 Activation
Rafiq Ahmad, Chetan Pandit, Yu‐Hsiang Yu, et al.
Fermentation (2025) Vol. 11, Iss. 2, pp. 84-84
Open Access
Rafiq Ahmad, Chetan Pandit, Yu‐Hsiang Yu, et al.
Fermentation (2025) Vol. 11, Iss. 2, pp. 84-84
Open Access
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
Lin Zhang, Zhu Zhang, Jun Huang, et al.
Food Bioscience (2024) Vol. 61, pp. 104850-104850
Closed Access | Times Cited: 3
Decoding the aroma changes of stir-fried shredded potatoes with different soy sauces using thermal desorption combined with gas chromatography–mass spectrometry and sensory evaluation
Ruixin Meng, Dandan Pu, Zikang Xu, et al.
Food Chemistry (2024) Vol. 467, pp. 142252-142252
Closed Access | Times Cited: 3
Ruixin Meng, Dandan Pu, Zikang Xu, et al.
Food Chemistry (2024) Vol. 467, pp. 142252-142252
Closed Access | Times Cited: 3
Changes in Metabolite Profiles of Chinese Soy Sauce at Different Time Durations of Fermentation Studied by 1H-NMR-Based Metabolomics
Jalal Uddin, Samra Yasmin, Ghulam Mustafa Kamal, et al.
Metabolites (2024) Vol. 14, Iss. 5, pp. 285-285
Open Access | Times Cited: 2
Jalal Uddin, Samra Yasmin, Ghulam Mustafa Kamal, et al.
Metabolites (2024) Vol. 14, Iss. 5, pp. 285-285
Open Access | Times Cited: 2
Metagenomic and metaproteomic analyses of microbial amino acid metabolism during Cantonese soy sauce fermentation
Cong Chen, Lin Wen, Li Yang, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 6
Cong Chen, Lin Wen, Li Yang, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 6
Brewing-related genes annotation of Bacillus velezensis CS1.10S isolated from traditional moromi and its effects on promoting soy sauce fermentation
Lijun Bai, Y. Wan, Qingsong Lan, et al.
Food Bioscience (2023) Vol. 56, pp. 103267-103267
Closed Access | Times Cited: 4
Lijun Bai, Y. Wan, Qingsong Lan, et al.
Food Bioscience (2023) Vol. 56, pp. 103267-103267
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
Yudong Ma, Andong Zhang, Zhiwei Zhou, et al.
Food Control (2024) Vol. 161, pp. 110421-110421
Closed Access | Times Cited: 1
Biochemical and Chemosensory Characterization of Doubanjiang Fermented Via Two-Stage Controlled Temperature
Chengtuo Niu, Yiyang Liu, Heng Li, et al.
(2024)
Closed Access
Chengtuo Niu, Yiyang Liu, Heng Li, et al.
(2024)
Closed Access
Biochemical and chemosensory characterization of doubanjiang fermented via two-stage controlled temperature
Chengtuo Niu, Yiyang Liu, Heng Li, et al.
Food Chemistry (2024) Vol. 461, pp. 140846-140846
Closed Access
Chengtuo Niu, Yiyang Liu, Heng Li, et al.
Food Chemistry (2024) Vol. 461, pp. 140846-140846
Closed Access
Metabolism, application in the food industry, and enrichment strategies of gamma-aminobutyric acid
Feng Yao, Yu Zhang, Caiyun Liu, et al.
Trends in Food Science & Technology (2024) Vol. 154, pp. 104773-104773
Closed Access
Feng Yao, Yu Zhang, Caiyun Liu, et al.
Trends in Food Science & Technology (2024) Vol. 154, pp. 104773-104773
Closed Access
