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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:

Bioavailability and health benefits of major isoflavone aglycones and their metabolites
Yu‐Hsuan Hsiao, Chi‐Tang Ho, Min‐Hsiung Pan
Journal of Functional Foods (2020) Vol. 74, pp. 104164-104164
Open Access | Times Cited: 103

Showing 26-50 of 103 citing articles:

Enhanced antihypertensive potential of fermented pomegranate juice: The contribution of phenolic compounds biotransformation and the resultant angiotensin-I-converting enzyme inhibition mechanism
Li Chen, Linlin Wang, Guowei Shu, et al.
Food Chemistry (2022) Vol. 404, pp. 134745-134745
Closed Access | Times Cited: 19
Deep eutectic solvents as an alternative for extraction of flavonoids from soybean (Glycine max (L) Merrill) and okara: An experimental and computational approach based on COSMO-SAC model
Ramon Sousa Barros Ferreira, Fabiane Oliveira Farias, Erick Jarles Santos de Araújo, et al.
Food Research International (2023) Vol. 173, pp. 113266-113266
Closed Access | Times Cited: 11
Significance of Soy-Based Fermented Food and Their Bioactive Compounds Against Obesity, Diabetes, and Cardiovascular Diseases
S. K. Dwivedi, Vineet Singh, Kritika Sharma, et al.
Plant Foods for Human Nutrition (2023) Vol. 79, Iss. 1, pp. 1-11
Closed Access | Times Cited: 10
Effect of thermal treatment on selected bioactive compounds and physicochemical properties of a blackberry-soy-flaxseed beverage
Ana I. Bonilla, Jessie Usaga, Carolina Gutiérrez‐Cortés, et al.
NFS Journal (2024) Vol. 35, pp. 100177-100177
Open Access | Times Cited: 3
Biotransformation and health potential of isoflavones by microorganisms in Indonesian traditional fermented soy products: A review
Siti Nurmilah, Andri Frediansyah, Yana Cahyana, et al.
Journal of Agriculture and Food Research (2024) Vol. 18, pp. 101365-101365
Open Access | Times Cited: 3
Effects of Solid-State Fermentation with Eurotium cristatum YL-1 on the Nutritional Value, Total Phenolics, Isoflavones, Antioxidant Activity, and Volatile Organic Compounds of Black Soybeans
Yu Xiao, Yuxin Huang, Yulian Chen, et al.
Agronomy (2021) Vol. 11, Iss. 6, pp. 1029-1029
Open Access | Times Cited: 24
Effects of selected Bacillus strains on the biogenic amines, bioactive ingredients and antioxidant capacity of shuidouchi
Yu-Ting Chen, Wenshan Luo, Manqin Fu, et al.
International Journal of Food Microbiology (2023) Vol. 388, pp. 110084-110084
Closed Access | Times Cited: 9
Ethephon promotes isoflavone accumulation in germinating soybeans by its acceleration of isoflavone biosynthetic pathway
Yongqi Yin, Chen Liu, Zhengfei Yang, et al.
Plant Physiology and Biochemistry (2023) Vol. 201, pp. 107805-107805
Closed Access | Times Cited: 9
Biotransformation of soy whey into a novel functional beverage by Cordyceps militaris SN-18
Yiqiang Dai, Jianzhong Zhou, Lixia Wang, et al.
Food Production Processing and Nutrition (2021) Vol. 3, Iss. 1
Open Access | Times Cited: 20
Effects of Fermented Artemisia annua L. and Salicornia herbacea L. on Inhibition of Obesity In Vitro and In Mice
Jeong-Yeon On, Suhyun Kim, Jeong-Mee Kim, et al.
Nutrients (2023) Vol. 15, Iss. 9, pp. 2022-2022
Open Access | Times Cited: 8
Evaluation of Total Isoflavones in Chickpea (Cicer arietinum L.) Sprouts Germinated under Precursors (p-Coumaric Acid and L-Phenylalanine) Supplementation
Jaya Arora, Bhanupriya Kanthaliya, Abhishek Joshi, et al.
Plants (2023) Vol. 12, Iss. 15, pp. 2823-2823
Open Access | Times Cited: 8
Endogenous crude Scutellaria baicalensis polysaccharide robustly enhances one-pot extraction and deglycosylation of baicalin
Yucheng Yan, Safdar Ali Amur, Hong Liu, et al.
International Journal of Biological Macromolecules (2024) Vol. 263, pp. 130349-130349
Closed Access | Times Cited: 2
Efficient biotransformation of naringenin to naringenin α-glucoside, a novel α-glucosidase inhibitor, by amylosucrase from Deinococcus wulumuquiensis
Su-Jeong Yu, Yun-Sang So, Changjin Lim, et al.
Food Chemistry (2024) Vol. 448, pp. 139182-139182
Closed Access | Times Cited: 2
Estrogenic Isoflavones in Clover Plants, Flower Nectar, Unripe Honeys and Mature Honeys: A Natural Biochemical Transformation of Isoflavones by Honeybees
Sharmin Sultana, Kevin J. Foster, Ivan Lozada Lawag, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1739-1739
Open Access | Times Cited: 2
Germination time and in vitro gastrointestinal digestion impact on the Isoflavone bioaccessibility and antioxidant capacities of soybean sprouts
Feng-Yi Lu, Yanxia Wang, Siqi Wu, et al.
Food Chemistry (2024) Vol. 460, pp. 140517-140517
Closed Access | Times Cited: 2
A gender perspective on diet, microbiome, and sex hormone interplay in cardiovascular disease
Nina Jovanović, Veronika Zach, Claudia Crocini, et al.
Acta Physiologica (2024)
Open Access | Times Cited: 2
Valorization of soybean by‐products for sustainable waste processing with health benefits
Muhammad Usman, Qing Li, Daozhen Luo, et al.
Journal of the Science of Food and Agriculture (2024)
Open Access | Times Cited: 2
Enhancement of Antioxidant Activities in Black Soy Milk through Isoflavone Aglycone Production during Indigenous Lactic Acid Bacteria Fermentation
Benediktus Yudo Leksono, Muhammad Nur Cahyanto, Endang Sutriswati Rahayu, et al.
Fermentation (2022) Vol. 8, Iss. 7, pp. 326-326
Open Access | Times Cited: 13
Exploring the feasibility of biotransforming salted soy whey into a soy sauce-like condiment using wine yeast Torulaspora delbrueckii and soy sauce yeasts Zygosaccharomyces rouxii and Candida versatilis as single starter cultures
Rebecca Yinglan Zhou, Jian‐Yong Chua, Shao‐Quan Liu
Food Research International (2022) Vol. 156, pp. 111350-111350
Closed Access | Times Cited: 12
Therapeutic and Anti-Thrombotic Properties of Some Naturally Fermented Soybean Foods of the Eastern Himalayas
Pynhunlang Kharnaior, Mayouri Das, Jyoti Prakash Tamang
Fermentation (2023) Vol. 9, Iss. 2, pp. 91-91
Open Access | Times Cited: 7
Effect of Fermented Soymilk-Honey from Different Probiotics on Osteocalcin Level in Menopausal Women
Sri Desfita, Wulan Sari, Yusmarini Yusmarini, et al.
Nutrients (2021) Vol. 13, Iss. 10, pp. 3581-3581
Open Access | Times Cited: 17
Heat shock increases the anti-inflammatory and anti-obesity activity of soybean by increasing polyphenol, antioxidant and aglycon form isoflavones
Soyema Khatun, Tae‐Wan Kim, Md. Mahi Imam Mollah
Heliyon (2023) Vol. 9, Iss. 11, pp. e21944-e21944
Open Access | Times Cited: 6
The Soybean High Density ‘Forrest’ by ‘Williams 82’ SNP-Based Genetic Linkage Map Identifies QTL and Candidate Genes for Seed Isoflavone Content
Dounya Knizia, Jiazheng Yuan, Nacer Bellaloui, et al.
Plants (2021) Vol. 10, Iss. 10, pp. 2029-2029
Open Access | Times Cited: 15
Bio-enhancement of Soy Isoflavones (Genistein & Daidzein) Using Bacillus coagulans in Letrozole Induced Polycystic Ovarian Syndrome by Regulating Endocrine Hormones in Rats
Jeshica Bulsara, Arun Soni, Pragati Patil, et al.
Probiotics and Antimicrobial Proteins (2022) Vol. 14, Iss. 3, pp. 560-572
Closed Access | Times Cited: 10
Soybean (Glycine max) isoflavone conjugate hydrolysing β-glucosidase (GmICHG): a promising candidate for soy isoflavone bioavailability enhancement
Sandeep Kumar, Monika Awana, Khushboo Rani, et al.
3 Biotech (2023) Vol. 13, Iss. 2
Closed Access | Times Cited: 5

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