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:
The effect of various salinity levels on metabolomic profiles, antioxidant capacities and sensory attributes of doenjang, a fermented soybean paste
Sang Sook Kim, Han Sub Kwak, Mi Jeong Kim
Food Chemistry (2020) Vol. 328, pp. 127176-127176
Closed Access | Times Cited: 36
Sang Sook Kim, Han Sub Kwak, Mi Jeong Kim
Food Chemistry (2020) Vol. 328, pp. 127176-127176
Closed Access | Times Cited: 36
Showing 26-50 of 36 citing articles:
Comparison of microbial diversity and metabolites on household and commercial doenjang
Hee Yul Lee, Md. Azizul Haque, Du Yong Cho, et al.
Food Chemistry X (2023) Vol. 21, pp. 101101-101101
Open Access | Times Cited: 2
Hee Yul Lee, Md. Azizul Haque, Du Yong Cho, et al.
Food Chemistry X (2023) Vol. 21, pp. 101101-101101
Open Access | Times Cited: 2
Chemical components and their impact on the organoleptic properties of herb-supplemented soy paste (doenjang)
Inmyoung Park, Hyun-Young Choi, Young‐Su Seo, et al.
Food Science and Biotechnology (2024) Vol. 33, Iss. 11, pp. 2497-2508
Closed Access
Inmyoung Park, Hyun-Young Choi, Young‐Su Seo, et al.
Food Science and Biotechnology (2024) Vol. 33, Iss. 11, pp. 2497-2508
Closed Access
Impact of salt content on Douchi metabolites: biogenic amines, non‐volatile compounds and volatile compounds
Aijun Li, Yuchen Liu, Gang Yang, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 12, pp. 7524-7535
Closed Access
Aijun Li, Yuchen Liu, Gang Yang, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 12, pp. 7524-7535
Closed Access
Analysis of the region-specific characteristics of traditional Korean doenjang produced in Gyeonggi-do
Yujin Lee, In‐Seo Hwang, Mina K. Kim
Food Science and Biotechnology (2024) Vol. 33, Iss. 14, pp. 3213-3221
Closed Access
Yujin Lee, In‐Seo Hwang, Mina K. Kim
Food Science and Biotechnology (2024) Vol. 33, Iss. 14, pp. 3213-3221
Closed Access
Metabolite Profiling and Identification of Sweet/Bitter Taste Compounds in the Growth of Cyclocarya Paliurus Leaves Using Multiplatform Metabolomics
Liang Chen, Lu Dai, Yuxi Wan, et al.
Foods (2024) Vol. 13, Iss. 19, pp. 3089-3089
Open Access
Liang Chen, Lu Dai, Yuxi Wan, et al.
Foods (2024) Vol. 13, Iss. 19, pp. 3089-3089
Open Access
Growth in traditional fermented soybeans-related research (tempeh, natto, doenjang, chungkookjang, douchi, meju, kinema, oncom, and tauco) from 1928 to 2024, following the omics emergence and trend in functional food
Andri Frediansyah
Process Biochemistry (2024) Vol. 147, pp. 600-624
Closed Access
Andri Frediansyah
Process Biochemistry (2024) Vol. 147, pp. 600-624
Closed Access
The Effect of Salt Reduction on the Microbial Community Structure and Metabolite Composition of Cheddar Cheese
Xinping Wang, You Jung Kang, Lei Gao, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4184-4184
Open Access
Xinping Wang, You Jung Kang, Lei Gao, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4184-4184
Open Access
Exploring the fungal communities and their correlation with the physicochemical properties of Zaopocu, a distinctive fermented food on Hainan island
Lin Huang, Han Ya-lin, Keyan Zhong, et al.
Biologia (2023) Vol. 78, Iss. 9, pp. 2593-2610
Closed Access | Times Cited: 1
Lin Huang, Han Ya-lin, Keyan Zhong, et al.
Biologia (2023) Vol. 78, Iss. 9, pp. 2593-2610
Closed Access | Times Cited: 1
Comparative Metabolomic Analysis of Moromi Fermented Using Different Aspergillus oryzae Strains
Seung Wha Jo, Jihyun An, Dong-Shin Kim, et al.
Molecules (2022) Vol. 27, Iss. 19, pp. 6182-6182
Open Access | Times Cited: 2
Seung Wha Jo, Jihyun An, Dong-Shin Kim, et al.
Molecules (2022) Vol. 27, Iss. 19, pp. 6182-6182
Open Access | Times Cited: 2
Revealing the correlation between the bacterial communities and physicochemical properties of ZaoPoCu, a traditional fermented food from Hainan Island
Lin Huang, Kangshuai Zhou, Yunsi Tang, et al.
CyTA - Journal of Food (2023) Vol. 21, Iss. 1, pp. 344-356
Open Access
Lin Huang, Kangshuai Zhou, Yunsi Tang, et al.
CyTA - Journal of Food (2023) Vol. 21, Iss. 1, pp. 344-356
Open Access
Fermentation Efficiency and Flavor-Producing Potential of Bacillus Isolated from Naturally Fermented Sufu
Xuefen Hu, Erhu Li
(2023)
Closed Access
Xuefen Hu, Erhu Li
(2023)
Closed Access
