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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:

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

Showing 1-25 of 56 citing articles:

The regulation of key flavor of traditional fermented food by microbial metabolism: A review
Ke Zhang, Tingting Zhang, Ren-Rong Guo, et al.
Food Chemistry X (2023) Vol. 19, pp. 100871-100871
Open Access | Times Cited: 125
Fermented foods: An update on evidence-based health benefits and future perspectives
Iñaki Diez‐Ozaeta, Oihana Juaristi Astiazaran
Food Research International (2022) Vol. 156, pp. 111133-111133
Closed Access | Times Cited: 93
Bacillus species in food fermentations: an underappreciated group of organisms for safe use in food fermentations
Zhen Li, Mengzhuo Zheng, Jinshui Zheng, et al.
Current Opinion in Food Science (2023) Vol. 50, pp. 101007-101007
Closed Access | Times Cited: 66
Essential oils as antibacterials against multidrug-resistant foodborne pathogens: Mechanisms, recent advances, and legal considerations
Mabrouk Sobhy, Esraa A. Abdelkarim, Mohamed A. Hussein, et al.
Food Bioscience (2025) Vol. 64, pp. 105937-105937
Closed Access | Times Cited: 4
Production and characterization of bioactive peptides in fermented soybean meal produced using proteolytic Bacillus species isolated from kinema
Reena Kumari, Nitish Sharma, Sangita Sharma, et al.
Food Chemistry (2023) Vol. 421, pp. 136130-136130
Closed Access | Times Cited: 29
Traditional fermented foods of Nigeria: microbiological safety and health benefits
Winifred Ndudi, Great Iruoghene Edo, Princess Oghenekeno Samuel, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 6, pp. 4246-4271
Closed Access | Times Cited: 12
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: 30
Migration of surface-associated microbial communities in spaceflight habitats
Daniele Marra, Thodoris D. Karapantsios, Sergio Caserta, et al.
Biofilm (2023) Vol. 5, pp. 100109-100109
Open Access | Times Cited: 19
Analysis of Industrial Bacillus Species as Potential Probiotics for Dietary Supplements
Beata Łubkowska, Joanna Jeżewska-Frąckowiak, Michał Sroczyński, et al.
Microorganisms (2023) Vol. 11, Iss. 2, pp. 488-488
Open Access | Times Cited: 14
Impact of solid-state fermentation on factors and mechanisms influencing the bioactive compounds of grains and processing by-products
Ray De Villa, Joy Roasa, Yoshinori Mine, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 21, pp. 5388-5413
Closed Access | Times Cited: 32
Plant Seeds: A Potential Bioresource for Isolation of Nutraceutical and Bioactive Compounds
Gitanjali S. Deokar, Nilesh Prakash Nirmal, Sanjay J. Kshirsagar
Methods and protocols in food science (2024), pp. 333-372
Closed Access | Times Cited: 4
Optimisation of fermentation conditions for the production of gamma-aminobutyric acid (GABA)-rich soy sauce
Chong Shin Yee, Zul Ilham, Acga Cheng, et al.
Heliyon (2024) Vol. 10, Iss. 13, pp. e33147-e33147
Open Access | Times Cited: 4
Black Soybean in India: Enhancement, Processing, Utilization, and Way Forward
Anuradha Bhartiya, J. P. Aditya, Neha Pandey, et al.
(2025), pp. 71-89
Closed Access
Inhibitory effects of garlic, cinnamon, and rosemary on viability, heat resistance, and biofilm formation of Bacillus cereus spores in the broth of a fermented soybean paste stew, Cheonggukjang jjigae
Sohyeon Kim, Young Hun Jin, Jae‐Hyung Mah
Food Research International (2025) Vol. 206, pp. 116078-116078
Closed Access
From microbes to molecules: a review of microbial-driven antioxidant peptide generation
Soyoung Jeong, Jong‐Hyun Jung, Kwang‐Woo Jung, et al.
World Journal of Microbiology and Biotechnology (2023) Vol. 40, Iss. 1
Closed Access | Times Cited: 10
Insight into the efficacy profile of fermented soy foods against diabetes
Dibyendu Das, Sawlang Borsingh Wann, Jatin Kalita, et al.
Food Bioscience (2023) Vol. 53, pp. 102665-102665
Closed Access | Times Cited: 9
Enhancing food safety in soybean fermentation through strategic implementation of starter cultures
Xin Hui Chin, Hosam Elhalis, Yvonne Chow, et al.
Heliyon (2024) Vol. 10, Iss. 2, pp. e25007-e25007
Open Access | Times Cited: 3
Effects of Bacillus subtilis natto JLCC513 on gut microbiota and intestinal barrier function in obese rats
Ruiyue Sun, Honghong Niu, Mubai Sun, et al.
Journal of Applied Microbiology (2022) Vol. 133, Iss. 6, pp. 3634-3644
Open Access | Times Cited: 14
Presence of pathogenic microorganisms in fermented foods
Ajibola Bamikole Oyedeji, Ezekiel Green, Yemisi Adefunke Jeff-Agboola, et al.
Elsevier eBooks (2023), pp. 519-537
Closed Access | Times Cited: 8
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: 8
Co-occurrence network of microbes linking growth and immunity parameters with the gut microbiota in Nile tilapia (Oreochromis niloticus) after feeding with fermented soybean meal
Lu Li, Jingjing Song, Chunyan Peng, et al.
Aquaculture Reports (2022) Vol. 26, pp. 101280-101280
Open Access | Times Cited: 13
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
Fermented soy products: A review of bioactives for health from fermentation to functionality
Iskandar Azmy Harahap, Joanna Suliburska, Aslı Can Karaça, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 24, Iss. 1
Open Access | Times Cited: 2
Fermented Perilla frutescens Ameliorates Depression-like Behavior in Sleep-Deprivation-Induced Stress Model
Hye Jin Jee, Dajung Ryu, Suyeon Kim, et al.
International Journal of Molecular Sciences (2022) Vol. 24, Iss. 1, pp. 622-622
Open Access | Times Cited: 10
Biological functions of compounds from Bacillus subtilis and its subspecies, Bacillus subtilis natto
Taiki Miyazawa, Chizumi Abe, Maharshi Bhaswant, et al.
Food Bioengineering (2022) Vol. 1, Iss. 3-4, pp. 241-251
Open Access | Times Cited: 9
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