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OpenAlex Citation Counts

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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:

Natto: A medicinal and edible food with health function
Chunfang Wang, Jinpeng Chen, Wenguo Tian, et al.
Chinese Herbal Medicines (2023) Vol. 15, Iss. 3, pp. 349-359
Open Access | Times Cited: 24

Showing 24 citing articles:

Automated microscopic measurement of fibrinaloid microclots and their degradation by nattokinase, the main natto protease
Justine M. Grixti, Chrispian W. Theron, J. Enrique Salcedo-Sora, et al.
bioRxiv (Cold Spring Harbor Laboratory) (2024)
Open Access | Times Cited: 6
Gut Microbiota, a Potential Mediated Target for Reducing Geniposide Hepatotoxicity by Interacting with Isoflavones
Wen Yang, Wen Zhang, Xinhui Huang, et al.
Engineering (2025)
Open Access
Preparation and properties of raspberry functional chewable tablets
Guorui Yang, Jingru Zhao, Yaping Li, et al.
Journal of Food Science (2025) Vol. 90, Iss. 3
Closed Access
The Aroma, Taste Contributions, and Flavor Evaluation Based on GC-IMS, E-Nose, and E-Tongue in Soybean Pastes: A Comparative Study
Bing Yang, Heng Wang, Zhenxia Cao, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1178-1178
Open Access
Unveiling kinema: blending tradition and science in the Himalayan fermented soya delicacy
Jyoti Prakash Tamang
Journal of Ethnic Foods (2024) Vol. 11, Iss. 1
Open Access | Times Cited: 3
Harnessing probiotic foods: managing cancer through gut health
Devika Thapa, Vijay Kumar, Bindu Naik, et al.
Food Science and Biotechnology (2024) Vol. 33, Iss. 9, pp. 2141-2160
Closed Access | Times Cited: 2
Improving natto quality through Co-fermentation of functionally complementary Bacillus and Lactiplantibacillus species
X. Q. Ren, Xiaofu Wang, Xinping Lin, et al.
Food Bioscience (2024) Vol. 61, pp. 104960-104960
Closed Access | Times Cited: 1
Supplementation of Natto-Pressed Candy (CHOLESWISE Pressed Candy) Improved Blood Pressure: A Randomized, Controlled Trial
Yung-Kai Lin, Yung-Hsiang Lin, Chi‐Fu Chiang
Journal of Food Technology & Nutrition Sciences (2024), pp. 1-6
Open Access
Bioaccumulation and biotransformation of selenium nanoparticles in soybean and natto, and the bioaccessibility of multi-elements and amino acids
Bingjie Zhao, Sasa Zhang, Kui Li, et al.
Food Chemistry (2024) Vol. 463, pp. 141034-141034
Closed Access
Reversal of Bone Mineral Density Loss Through Lifestyle Changes: A Case Report
Judith A. Potashkin, Young‐Do Nam
American Journal of Lifestyle Medicine (2024)
Closed Access
Operator-independent assessment of bread spoilage profiles caused by Bacillaceae reveals a high degree of inter- and intraspecies heterogeneity
Nicola Pacher, Johanna Burtscher, Denisse Bender, et al.
Food Research International (2024) Vol. 197, pp. 115193-115193
Open Access
IMPACTOS DO USO DE AGROTÓXICO: UM ESTUDO SOBRE A PERCEPÇÃO DE UMA DADA COMUNIDADE RURAL DE MILAGRES - CE
Maria Macineide dos Santos, Alan Belizário Cruz, Joice Layanne Guimarães Rodrigues, et al.
(2023), pp. 119-129
Open Access
CONSUMO ALIMENTAR E ESTADO NUTRICIONAL DOS FUNCIONÁRIOS DE UMA ESCOLA PÚBLICA EM SALVADOR, BA
Maria Jaqueline da Paixão Barros, Iasmin Lino Silva, Jailda Santos Felix Saraiva, et al.
(2023), pp. 88-103
Open Access
OFICINAS DE PÃES ENRIQUECIDOS: METODOLOGIA DIALÓGICA DE EXTENSÃO RURAL PARA A AGRICULTURA FAMILIAR EM MATO GROSSO DO SUL
Maria Tainara Soares Carneiro, Lilian Oliveira Daniel, Juliano Vitorino da Cruz
(2023), pp. 57-67
Open Access
Bacillus spp. EM FERMENTAÇÃO DE ALIMENTOS
Dâmaris Cristine Landgraf, B. Ferranti, Daniele Sartori
(2023), pp. 22-38
Open Access
ANÁLISES FÍSICO-QUÍMICAS, QUALIDADE NUTRICIONAL E SENSORIAL DE MUFFINS ELABORADOS COM FARINHA DE GRÃO-DE-BICO COM ADIÇÃO DE NOZES
Giullia Lorena da Silva Busch Cravo, Antônio Manoel Maradini Filho, Daniela da Silva Oliveira, et al.
(2023), pp. 39-56
Open Access
ALÉM DOS OSSOS: A EXPANSIVA INFLUÊNCIA DA VITAMINA D NA SAÚDE HUMANA
Daniel Almeida Assed Kiki, Beatriz Almeida Assed Kiki, Matheus de Souza Joaquim, et al.
(2023), pp. 139-145
Open Access
O CONSUMO DE BEBIDAS ALCOÓLICAS EM UNIVERSITÁRIOS DURANTE A PANDEMIA DE COVID-19
Sheila Silva Cunha, Evely Rocha Lima, Christini Gomes Senhorinho Ferreira, et al.
(2023), pp. 81-87
Open Access
FATORES ALIMENTARES DESENCADEANTES DA ENXAQUECA: UMA REVISÃO NARRATIVA
Beatriz Aparecida Angelo, Mayara Josephine Ferreira Dias, Nataly Maria Viva de Toledo
(2023), pp. 155-168
Open Access
HERANÇAS PORTUGUESAS QUE PERMANECEM NAS RECEITAS SALGADAS DA CULINÁRIA MARANHENSE
Daniela Edimê Costa Do Nascimento, Danirlan Costa Do Nascimento
(2023), pp. 179-197
Open Access
CAUSAS SECUNDÁRIAS DE DESNUTRIÇÃO INFANTIL
Maria Regina Damasceno Dias, Paula Ramalho França Flôres, Marden de Carvalho Nogueira, et al.
(2023), pp. 146-154
Open Access
DESENVOLVIMENTO DE PÃES ISENTOS DE GLÚTEN E LEITE À BASE DE FARINHAS DE ARROZ E GRÃO-DE-BICO
Keicy Cristiane Gomes Marques, Kaelly Siqueira Hörbe, Leomar Hackbart da Silva, et al.
(2023), pp. 68-80
Open Access
COMPOSIÇÃO QUÍMICA E ATIVIDADE ANTIOXIDANTE DO ÓLEO ESSENCIAL DA FOLHA DA Eugenia uniflora L.
Franciele Pruch Cavallin, Patrícia Weimer, Camila Nedel Kirsten, et al.
(2023), pp. 9-21
Open Access
VIABILIDAD DE LA SEMILLA DE AMARANTO EN EL PATRÓN ALIMENTARIO MEDIANTE LA PROMOCIÓN DE CONSUMO
Beatriz Rebeca Hernández Hernández, Gisela Margarita Santiago Martínez, Ernesto Castañeda Hidalgo, et al.
(2023), pp. 104-118
Open Access
A UTILIZAÇÃO DE HIBISCUS ROSA-SINENSIS E CYMBOPOGON CITRATUS PARA O TRATAMENTO DE HIPERTENSÃO ARTERIAL SISTÊMICA: REVISÃO INTEGRATIVA
Arthur Vitor de Oliveira Costa, Tibério César Lima de Vasconcelos, Cristiane Gomes Lima
(2023), pp. 198-208
Open Access
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