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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:

Shotgun metagenomics of Cheonggukjang, a fermented soybean food of Korea: Community structure, predictive functionalities and amino acids profile
Jyoti Prakash Tamang, Souvik Das, Pynhunlang Kharnaior, et al.
Food Research International (2021) Vol. 151, pp. 110904-110904
Closed Access | Times Cited: 33

Showing 1-25 of 33 citing articles:

Microbial communities, functional, and flavor differences among three different-colored high-temperature Daqu: A comprehensive metagenomic, physicochemical, and electronic sensory analysis
Qiangchuan Hou, Yurong Wang, Dingwu Qu, et al.
Food Research International (2024) Vol. 184, pp. 114257-114257
Closed Access | Times Cited: 16
Probiotic Bacillus as fermentation agents: Status, potential insights, and future perspectives
Shijie Liu, Lijun Zhao, Miaoyun Li, et al.
Food Chemistry X (2024) Vol. 22, pp. 101465-101465
Open Access | Times Cited: 14
Revealing the influence of microbiota on the flavor of kombucha during natural fermentation process by metagenomic and GC-MS analysis
Lingyun Yao, Jing Zhang, Jun Lu, et al.
Food Research International (2023) Vol. 169, pp. 112909-112909
Closed Access | Times Cited: 32
The Efficacy of Cheonggukjang in Alleviating Menopausal Syndrome and Its Effects on the Gut Microbiome: A Randomized, Double-Blind Trial
A Lum Han, Myeong Seon Ryu, Hee-Jong Yang, et al.
Nutrients (2025) Vol. 17, Iss. 3, pp. 505-505
Open Access
Metagenomic-Metabolomic Mining of Kinema, a Naturally Fermented Soybean Food of the Eastern Himalayas
Pynhunlang Kharnaior, Jyoti Prakash Tamang
Frontiers in Microbiology (2022) Vol. 13
Open Access | Times Cited: 28
The Application of Metagenomics to Study Microbial Communities and Develop Desirable Traits in Fermented Foods
Meghana Srinivas, Órla O’Sullivan, Paul D. Cotter, et al.
Foods (2022) Vol. 11, Iss. 20, pp. 3297-3297
Open Access | Times Cited: 26
Fermented Foods of Korea and Their Functionalities
Su‐Jin Jung, Soo‐Wan Chae, Dong-Hwa Shin
Fermentation (2022) Vol. 8, Iss. 11, pp. 645-645
Open Access | Times Cited: 24
Effect of temperature regulation on microbial community, volatile flavours, amino acid profiles, and iridoid glycosides during noni (Morinda citrifolia L.) fruit fermentation
Chao Zhang, Chunhe Gu, Mengrui Wang, et al.
Food Chemistry (2024) Vol. 462, pp. 140966-140966
Closed Access | Times Cited: 4
How to identify and quantify the members of the Bacillus genus?
Xinming Xu, Ákos T. Kovács
Environmental Microbiology (2024) Vol. 26, Iss. 2
Open Access | Times Cited: 3
Effect of microwave heat processing on nutritional, antioxidant, antinutrient, and sensory indices of soy flour enriched functional noodles
Muhammad Rizwan Javed, Zulfiqar Ahmad, Muhammad Waseem, et al.
Journal of Agriculture and Food Research (2024), pp. 101426-101426
Open Access | Times Cited: 3
Metagenomics and metagenome-assembled genomes mining of health benefits in jalebi batter, a naturally fermented cereal-based food of India
H. Nakibapher Jones Shangpliang, Jyoti Prakash Tamang
Food Research International (2023) Vol. 172, pp. 113130-113130
Closed Access | Times Cited: 10
Microbiome and metabolome in home-made fermented soybean foods of India revealed by metagenome-assembled genomes and metabolomics
Pynhunlang Kharnaior, Jyoti Prakash Tamang
International Journal of Food Microbiology (2023) Vol. 407, pp. 110417-110417
Closed Access | Times Cited: 9
Recent and Advanced DNA-Based Technologies for the Authentication of Probiotic, Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) Fermented Foods and Beverages
Vincenzina Fusco, Francesca Fanelli, Daniele Chieffi
Foods (2023) Vol. 12, Iss. 20, pp. 3782-3782
Open Access | Times Cited: 9
Potential neuroprotective benefits of plant-based fermented foods in Alzheimer's disease: an update on preclinical evidence
Jie‐Hua Chen, Xuan Yin, Hui He, et al.
Food & Function (2024) Vol. 15, Iss. 8, pp. 3920-3938
Closed Access | Times Cited: 2
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: 2
Exploring the microbial diversity of novel misos with metagenomics
Caroline Isabel Kothe, Jacob Agerbo Rasmussen, Sarah S.T. Mak, et al.
Food Microbiology (2023) Vol. 117, pp. 104372-104372
Open Access | Times Cited: 7
Screening of Poly-Glutamic Acid (PGA)-Producing Bacillus Species from Indian Fermented Soybean Foods and Characterization of PGA
Priyambada Pariyar, Puneeta Singh Yaduvanshi, Pullakhanadam Raghu, et al.
Fermentation (2022) Vol. 8, Iss. 10, pp. 495-495
Open Access | Times Cited: 12
Probiotic Properties of Lactic Acid Bacteria Isolated from the Spontaneously Fermented Soybean Foods of the Eastern Himalayas
Pynhunlang Kharnaior, Jyoti Prakash Tamang
Fermentation (2023) Vol. 9, Iss. 5, pp. 461-461
Open Access | Times Cited: 6
Metagenomics and metabolomics of Toddy, an Indian fermented date palm beverage
Souvik Das, Jyoti Prakash Tamang
Food Research International (2023) Vol. 172, pp. 113205-113205
Closed Access | Times Cited: 5
Culture-dependent and -independent analyses of bacterial compositions and its contributions to formation of γ-aminobutyric acid and poly-γ-glutamic acid in Cheonggukjang
Young Hun Jin, Jae‐Hyung Mah
Food Research International (2024) Vol. 179, pp. 114026-114026
Closed Access | Times Cited: 1
Metagenomic and culturomic analyses of bacterial species contributing to tyramine formation in Cheonggukjang
Jong Hyoung Hong, Young Hun Jin, Alixander Mattay Pawluk, et al.
LWT (2024) Vol. 201, pp. 116265-116265
Open Access | Times Cited: 1
Effects of the Marinating Process on the Quality Characteristics and Bacterial Community of Leisure Dried Tofu
Tao Wu, Zhanrui Huang, Liangzhong Zhao, et al.
Foods (2023) Vol. 12, Iss. 4, pp. 841-841
Open Access | Times Cited: 4
Two sides of the same coin: Meta-analysis uncovered the potential benefits and risks of traditional fermented foods at a large geographical scale
Meng Xu, Shunyong Su, Zeng Zhang, et al.
Frontiers in Microbiology (2022) Vol. 13
Open Access | Times Cited: 7
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
Effects of soybean cultivar and starter strain on biogenic amines formation during Cheonggukjang fermentation
BaoZhu Shi, BoKyung Moon
Food Chemistry X (2024) Vol. 22, pp. 101280-101280
Open Access
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