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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.

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Showing 1-25 of 67 citing articles:

Flavor compounds of traditional fermented bean condiments: Classes, synthesis, and factors involved in flavor formation
Zhiluo Que, Yao Jin, Jun Huang, et al.
Trends in Food Science & Technology (2023) Vol. 133, pp. 160-175
Closed Access | Times Cited: 60
Fermented-Food Metagenomics Reveals Substrate-Associated Differences in Taxonomy and Health-Associated and Antibiotic Resistance Determinants
John Leech, Raúl Cabrera‐Rubio, Aaron M. Walsh, et al.
mSystems (2020) Vol. 5, Iss. 6
Open Access | Times Cited: 129
The effect of salt concentrations on the fermentation of doenjang, a traditional Korean fermented soybean paste
Byung Hee Chun, Kyung Hyun Kim, Sang Eun Jeong, et al.
Food Microbiology (2019) Vol. 86, pp. 103329-103329
Closed Access | Times Cited: 110
Physicochemical, flavor and microbial dynamic changes during low-salt doubanjiang (broad bean paste) fermentation
Yue Yang, Chengtuo Niu, Wanxiang Shan, et al.
Food Chemistry (2021) Vol. 351, pp. 128454-128454
Closed Access | Times Cited: 82
Microbial dynamics and volatilome profiles during the fermentation of Chinese northeast sauerkraut by Leuconostoc mesenteroides ORC 2 and Lactobacillus plantarum HBUAS 51041 under different salt concentrations
Xiaozhe Yang, Wenzhong Hu, Zhilong Xiu, et al.
Food Research International (2019) Vol. 130, pp. 108926-108926
Closed Access | Times Cited: 77
Fermented soybean foods: A review of their functional components, mechanism of action and factors influencing their health benefits
Yali Qiao, Kenan Zhang, Zongcai Zhang, et al.
Food Research International (2022) Vol. 158, pp. 111575-111575
Closed Access | Times Cited: 61
Therapeutic effects of polyphenols in fermented soybean and black soybean products
Azin Khosravi, Seyed Hadi Razavi
Journal of Functional Foods (2021) Vol. 81, pp. 104467-104467
Open Access | Times Cited: 56
A Comprehensive Antioxidant and Nutritional Profiling of Brassicaceae Microgreens
Anja Saveljić, Olja Šovljanski, Lato Pezo, et al.
Antioxidants (2025) Vol. 14, Iss. 2, pp. 191-191
Open Access | Times Cited: 1
Trends in the application of Bacillus in fermented foods
Keitarou Kimura, Satoshi Yokoyama
Current Opinion in Biotechnology (2018) Vol. 56, pp. 36-42
Closed Access | Times Cited: 68
Exploring core functional microbiota related with flavor compounds involved in the fermentation of a natural fermented plain sufu (Chinese fermented soybean curd)
Wenmeng He, Hau Yin Chung
Food Microbiology (2019) Vol. 90, pp. 103408-103408
Closed Access | Times Cited: 65
Effects of sonication during moromi fermentation on antioxidant activities of compounds in raw soy sauce
Xianli Gao, Ermeng Liu, Junke Zhang, et al.
LWT (2019) Vol. 116, pp. 108605-108605
Closed Access | Times Cited: 55
Characterization and correlation of microbial communities and metabolite and volatile compounds in doenjang fermentation
Dong Min Han, Byung Hee Chun, Harrison Kim, et al.
Food Research International (2021) Vol. 148, pp. 110645-110645
Closed Access | Times Cited: 55
Recent progress and advances in soy sauce production technologies: A review
Soumaya Sassi, Wan Abd Al Qadr Imad Wan‐Mohtar, Nazzatush Shimar Jamaludin, et al.
Journal of Food Processing and Preservation (2021) Vol. 45, Iss. 10
Open Access | Times Cited: 52
Comprehensive investigation on volatile and non-volatile metabolites in low-salt doubanjiang with different fermentation methods
Li Jiang, Yunhao Lu, Yi Ma, et al.
Food Chemistry (2023) Vol. 413, pp. 135588-135588
Closed Access | Times Cited: 19
Correlation between microbial communities and volatile flavor compounds in the fermentation of Semen Sojae Praeparatum
Qingyan Guo, Jiabao Peng, Jingjing Zhao, et al.
LWT (2024) Vol. 198, pp. 116009-116009
Open Access | Times Cited: 7
Microbial diversity and function of soybean paste in East Asia: what we know and what we don’t
Xiqing Yue, Mohan Li, Yiming Liu, et al.
Current Opinion in Food Science (2020) Vol. 37, pp. 145-152
Closed Access | Times Cited: 49
Korean traditional foods as antiviral and respiratory disease prevention and treatments: A detailed review
Gitishree Das, J. Basilio Heredia, Maria de Lourdes Pereira, et al.
Trends in Food Science & Technology (2021) Vol. 116, pp. 415-433
Open Access | Times Cited: 38
Dynamics of quality attributes, flavor compounds, and microbial communities during multi-driven-levels chili fermentation: Interactions between the metabolome and microbiome
Hui Liao, Yi Luo, Xinlei Huang, et al.
Food Chemistry (2022) Vol. 405, pp. 134936-134936
Closed Access | Times Cited: 27
Characterization of color, metabolites and microbial community dynamics of doubanjiang during constant temperature fermentation
Chengtuo Niu, Xianlei Xing, Yiheng Wang, et al.
Food Research International (2023) Vol. 174, pp. 113554-113554
Closed Access | Times Cited: 15
Effect of Different Salt Additions on the Flavor Profile of Fermented Ciba Pepper
Yiling Xiong, Chenglin Zhu, Baozhu Wu, et al.
Fermentation (2024) Vol. 10, Iss. 2, pp. 111-111
Open Access | Times Cited: 5
A Method of Reducing Salt Content in Fermented Soy Sauce Improves Its Flavor and Quality
Shuang Zheng, Zhenbin Zhang, Xiuli Zhao, et al.
Foods (2024) Vol. 13, Iss. 6, pp. 971-971
Open Access | Times Cited: 5
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
Moromi mash dysbiosis trigged by salt reduction is relevant to quality and aroma changes of soy sauce
Guangyao Hu, Jian Chen, Guocheng Du, et al.
Food Chemistry (2022) Vol. 406, pp. 135064-135064
Closed Access | Times Cited: 22
Unraveling the core functional bacteria and their succession throughout three fermentation stages of broad bean paste with chili
Songfeng Yu, Jia Song, Tao Hu, et al.
Food Science and Human Wellness (2022) Vol. 11, Iss. 4, pp. 874-885
Open Access | Times Cited: 21
Melanoidins present in traditional fermented foods and beverages
Shiqi Yang, Wenlai Fan, Yan Xu
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 5, pp. 4164-4188
Closed Access | Times Cited: 19
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