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:
Impact of Bacillus in fermented soybean foods on human health
Trishala Gopikrishna, Harini Keerthana Suresh Kumar, Kumar Perumal, et al.
Annals of Microbiology (2021) Vol. 71, Iss. 1
Open Access | Times Cited: 56
Trishala Gopikrishna, Harini Keerthana Suresh Kumar, Kumar Perumal, et al.
Annals of Microbiology (2021) Vol. 71, Iss. 1
Open Access | Times Cited: 56
Showing 26-50 of 56 citing articles:
Metagenomic analysis of soybean endosphere microbiome to reveal signatures of microbes for health and disease
Usha Chouhan, Umesh Gamad, Jyoti Kant Choudhari
Journal of Genetic Engineering and Biotechnology (2023) Vol. 21, Iss. 1, pp. 84-84
Open Access | Times Cited: 5
Usha Chouhan, Umesh Gamad, Jyoti Kant Choudhari
Journal of Genetic Engineering and Biotechnology (2023) Vol. 21, Iss. 1, pp. 84-84
Open Access | Times Cited: 5
Anti-Obesity Effect and Signaling Mechanism of Potassium Poly-γ-Glutamate Produced by Bacillus subtilis Chungkookjang in a High-Fat Diet-Induced Obese Mice
Seung-Hyeon Lee, Jiwon Choi, Jae Young Park, et al.
(2024)
Open Access | Times Cited: 1
Seung-Hyeon Lee, Jiwon Choi, Jae Young Park, et al.
(2024)
Open Access | Times Cited: 1
Anti-Obesity Effect and Signaling Mechanism of Potassium Poly-γ-Glutamate Produced by Bacillus subtilis Chungkookjang in High-Fat Diet-Induced Obese Mice
Seung-Hyeon Lee, Jiwon Choi, Jae Young Park, et al.
Nutrients (2024) Vol. 16, Iss. 6, pp. 809-809
Open Access | Times Cited: 1
Seung-Hyeon Lee, Jiwon Choi, Jae Young Park, et al.
Nutrients (2024) Vol. 16, Iss. 6, pp. 809-809
Open Access | Times Cited: 1
Harnessing indigenous agro-processed flour blends as composite bioresources in functional food development
P.O. Oleghe, Fred Coolborn Akharaiyi, Chioma Bertha Ehis-Eriakha
Food Research (2024) Vol. 8, Iss. 1, pp. 235-249
Open Access | Times Cited: 1
P.O. Oleghe, Fred Coolborn Akharaiyi, Chioma Bertha Ehis-Eriakha
Food Research (2024) Vol. 8, Iss. 1, pp. 235-249
Open Access | Times Cited: 1
Exploring the Microbiome of Fermented Soy Products: Implications for Gut Health in China
Xuesong Xiang, Yingying Li, Junbin Ye, et al.
Research Square (Research Square) (2024)
Closed Access | Times Cited: 1
Xuesong Xiang, Yingying Li, Junbin Ye, et al.
Research Square (Research Square) (2024)
Closed Access | Times Cited: 1
Bioactive compounds from food‐grade Bacillus
Steji Raphel, Prakash M. Halami
Journal of the Science of Food and Agriculture (2024)
Closed Access | Times Cited: 1
Steji Raphel, Prakash M. Halami
Journal of the Science of Food and Agriculture (2024)
Closed Access | Times Cited: 1
Investigating the microbial terroir of fermented foods produced in a professional kitchen
Rei Peraza, Gabriel G. Perron
International Journal of Gastronomy and Food Science (2022) Vol. 28, pp. 100509-100509
Open Access | Times Cited: 6
Rei Peraza, Gabriel G. Perron
International Journal of Gastronomy and Food Science (2022) Vol. 28, pp. 100509-100509
Open Access | Times Cited: 6
Legume-Based Dairy Substitutes: From Traditional Food to Recent Findings
Marina Mefleh, Carmine Summo, Michele Faccia, et al.
Elsevier eBooks (2022), pp. 302-314
Closed Access | Times Cited: 6
Marina Mefleh, Carmine Summo, Michele Faccia, et al.
Elsevier eBooks (2022), pp. 302-314
Closed Access | Times Cited: 6
GroEL Secreted from Bacillus subtilis Natto Exerted a Crucial Role for Anti-Inflammatory IL-10 Induction in THP-1 Cells
Taisuke Uesugi, Suguru Mori, Kazuhiko Miyanaga, et al.
Microorganisms (2023) Vol. 11, Iss. 5, pp. 1281-1281
Open Access | Times Cited: 3
Taisuke Uesugi, Suguru Mori, Kazuhiko Miyanaga, et al.
Microorganisms (2023) Vol. 11, Iss. 5, pp. 1281-1281
Open Access | Times Cited: 3
Role and importance of lactic acid bacteria in different Indian fermented foods
Vishali Jhamb, Priya Swaminathan
Biologia (2023) Vol. 78, Iss. 12, pp. 3609-3623
Closed Access | Times Cited: 3
Vishali Jhamb, Priya Swaminathan
Biologia (2023) Vol. 78, Iss. 12, pp. 3609-3623
Closed Access | Times Cited: 3
Metagenomics and metagenome-assembled genomes analysis of sieng, an ethnic fermented soybean food of Cambodia
Jyoti Prakash Tamang, Pynhunlang Kharnaior, Mayouri Das, et al.
Food Bioscience (2023) Vol. 56, pp. 103277-103277
Closed Access | Times Cited: 3
Jyoti Prakash Tamang, Pynhunlang Kharnaior, Mayouri Das, et al.
Food Bioscience (2023) Vol. 56, pp. 103277-103277
Closed Access | Times Cited: 3
Nutritional and functional insight into novel probiotic lycopene-soy milk by genome edited Bacillus subtilis
Hao Luo, Yihong Bao, Zhu Ping
Food Chemistry (2023) Vol. 429, pp. 136973-136973
Closed Access | Times Cited: 2
Hao Luo, Yihong Bao, Zhu Ping
Food Chemistry (2023) Vol. 429, pp. 136973-136973
Closed Access | Times Cited: 2
Engineering Bacillus subtilis J46 for efficient utilization of galactose through adaptive laboratory evolution
Jae Woong Choi, Nho‐Eul Song, Sang-Pil Hong, et al.
AMB Express (2024) Vol. 14, Iss. 1
Open Access
Jae Woong Choi, Nho‐Eul Song, Sang-Pil Hong, et al.
AMB Express (2024) Vol. 14, Iss. 1
Open Access
Phylogenetic identification of microbes from fermented botanicals used in gluten-free composite flour mixes
Peace Omoikhudu Oleghe, Fred Coolborn Akharaiyi, Chioma Bertha Ehis-Eriakha
Foods and raw materials (2024), pp. 82-93
Open Access
Peace Omoikhudu Oleghe, Fred Coolborn Akharaiyi, Chioma Bertha Ehis-Eriakha
Foods and raw materials (2024), pp. 82-93
Open Access
In-vitro and in-silico analyses of the thrombolytic potential of green kiwifruit
Reinhard Pinontoan, Jonathan Suciono Purnomo, Elvina Bella Avissa, et al.
Scientific Reports (2024) Vol. 14, Iss. 1
Open Access
Reinhard Pinontoan, Jonathan Suciono Purnomo, Elvina Bella Avissa, et al.
Scientific Reports (2024) Vol. 14, Iss. 1
Open Access
Metagenomic Insights into Enhancing Protein Content and Digestibility in Jack Bean (Canavalia Ensiformis) Tempeh: Unraveling Microbial Dynamics During Fermentation
STP. Vira Putri Yarlina, Mohammad Djali, Robi Andoyo, et al.
(2024)
Closed Access
STP. Vira Putri Yarlina, Mohammad Djali, Robi Andoyo, et al.
(2024)
Closed Access
Significance of Various Aspects of Food Microbiology, Fermentation, and Latest Technology and Its Impact on Human Health
Vajiha Banu Habeeb Mohamed, A. Swedha, A. Sankaranarayanan, et al.
(2024), pp. 347-355
Closed Access
Vajiha Banu Habeeb Mohamed, A. Swedha, A. Sankaranarayanan, et al.
(2024), pp. 347-355
Closed Access
Characterization of the Key Aroma Compounds of Soybean Flavor in Fermented Soybeans with Bacillus subtilis BJ3-2 by Gene Knockout, Gas Chromatography–Olfactometry–Mass Spectrometry, and Aroma Addition Experiments
Zhaofeng Chen, Yongjun Wu, Shuoqiu Tong, et al.
Fermentation (2024) Vol. 10, Iss. 8, pp. 409-409
Open Access
Zhaofeng Chen, Yongjun Wu, Shuoqiu Tong, et al.
Fermentation (2024) Vol. 10, Iss. 8, pp. 409-409
Open Access
Ecological factors that drive microbial communities in culturally diverse fermented foods
Arya Gautam, Rahgavi Poopalarajah, Anique R Ahmad, et al.
bioRxiv (Cold Spring Harbor Laboratory) (2024)
Open Access
Arya Gautam, Rahgavi Poopalarajah, Anique R Ahmad, et al.
bioRxiv (Cold Spring Harbor Laboratory) (2024)
Open Access
Enhanced anti-influenza activity of fermented yellow soybean extract and daidzein co-treatment on MDCK cells
M.M Cortes Noh, Se‐Young Cho, Jiyeong Choi, et al.
Food Science and Biotechnology (2024) Vol. 34, Iss. 3, pp. 733-742
Closed Access
M.M Cortes Noh, Se‐Young Cho, Jiyeong Choi, et al.
Food Science and Biotechnology (2024) Vol. 34, Iss. 3, pp. 733-742
Closed Access
Metagenomic Insights into Enhancing Protein Content and Digestibility in Jack Bean (Canavalia ensiformis) Tempeh: Unraveling Microbial Dynamics During Fermentation
Vira Putri Yarlina, Mohammad Djali, Robi Andoyo, et al.
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100588-100588
Open Access
Vira Putri Yarlina, Mohammad Djali, Robi Andoyo, et al.
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100588-100588
Open Access
Selected fermented foods of Manipur, India: Traditional preparation methods, nutritional profile, and health benefits
Khumbaron Kiranbala Kabui, Ashish Rawson, K.A. Athmaselvi
Food Chemistry Advances (2024), pp. 100864-100864
Open Access
Khumbaron Kiranbala Kabui, Ashish Rawson, K.A. Athmaselvi
Food Chemistry Advances (2024), pp. 100864-100864
Open Access
Fermentation technology enhances the nutritional quality of underutilized Bambara groundnut – a review
Ann Jo Tee, Yin Sze Lim, John M. Brameld, et al.
Food Biotechnology (2023) Vol. 37, Iss. 2, pp. 106-135
Open Access | Times Cited: 1
Ann Jo Tee, Yin Sze Lim, John M. Brameld, et al.
Food Biotechnology (2023) Vol. 37, Iss. 2, pp. 106-135
Open Access | Times Cited: 1
Enhancement of antioxidant activity and improvement of the bright color of fermented soybean using ergothioneine biosynthesized by Aspergillus oryzae
Tham Thi Hong Nguyen, Ngoc Thi Le Nguyen, Thuy Thi Nguyen, et al.
Legume Science (2022) Vol. 5, Iss. 1
Open Access | Times Cited: 2
Tham Thi Hong Nguyen, Ngoc Thi Le Nguyen, Thuy Thi Nguyen, et al.
Legume Science (2022) Vol. 5, Iss. 1
Open Access | Times Cited: 2
Natto intake is a risk factor of Bacillus subtilis bacteremia among children undergoing chemotherapy for childhood cancer: A case-control study
Rui Aoyagi, Keiko Okita, Kazuhiro Uda, et al.
Journal of Infection and Chemotherapy (2022) Vol. 29, Iss. 3, pp. 329-332
Closed Access | Times Cited: 2
Rui Aoyagi, Keiko Okita, Kazuhiro Uda, et al.
Journal of Infection and Chemotherapy (2022) Vol. 29, Iss. 3, pp. 329-332
Closed Access | Times Cited: 2
