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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:

Effects of kimchi on human health: a scoping review of randomized controlled trials
Eunhye Song, Lin Ang, Hye Won Lee, et al.
Journal of Ethnic Foods (2023) Vol. 10, Iss. 1
Open Access | Times Cited: 18

Showing 18 citing articles:

Starter Culture Development and Innovation for Novel Fermented Foods
Michael G. Gänzle, Monnin Ludovic, Jinshui Zheng, et al.
Annual Review of Food Science and Technology (2023) Vol. 15, Iss. 1, pp. 211-239
Open Access | Times Cited: 28
Health Benefits of Kimchi, Sauerkraut, and Other Fermented Foods of the Genus Brassica
Sabina Fijan, Polona Fijan, Lei Wei, et al.
Applied Microbiology (2024) Vol. 4, Iss. 3, pp. 1165-1176
Open Access | Times Cited: 8
Exploring the microbiome present in fermented indigenous African foods and their potential impact on human health
Florence Malongane, Tendaiishe Berejena
Journal of Agriculture and Food Research (2024) Vol. 16, pp. 101101-101101
Open Access | Times Cited: 7
Anti-obesogenic effects of plant natural products: A focus on Korean traditional foods
Gitishree Das, Luis Alfonso Jiménez‐Ortega, Sandra Gonçalves, et al.
Trends in Food Science & Technology (2024) Vol. 148, pp. 104470-104470
Closed Access | Times Cited: 6
Science and philosophy of Korea traditional foods (K-food)
Dae Young Kwon, Soon-Hee Kim, Kyung Rhan Chung, et al.
Journal of Ethnic Foods (2023) Vol. 10, Iss. 1
Open Access | Times Cited: 15
Association between kimchi consumption and obesity based on BMI and abdominal obesity in Korean adults: a cross-sectional analysis of the Health Examinees study
Hyein Jung, Ye‐Rang Yun, Sung Wook Hong, et al.
BMJ Open (2024) Vol. 14, Iss. 2, pp. e076650-e076650
Open Access | Times Cited: 5
Screening of Probiotic Lactic Acid Bacteria from Naturally Fermented Vegetable Products of Sikkim, India
Manas Das, Subrata Saha, J. Lahon, et al.
Microbiology (2025) Vol. 94, Iss. 1, pp. 91-108
Closed Access
The fermented cabbage metabolome and its protection against cytokine-induced intestinal barrier disruption of Caco-2 monolayers
Lei Wei, Maria L. Marco
Applied and Environmental Microbiology (2025)
Open Access
Flavor compound profiles and enhancement strategies in the kimchi-making process
Siti Hajar‐Azhari, Fateen Aqlima Haniem Ab Jabar, Zul Ilham, et al.
Food Bioscience (2024), pp. 105385-105385
Closed Access | Times Cited: 3
Lactobacillus plantarum isolated from kimchi regulates inflammation by increasing interleukin‐10 secretion by antigen‐presenting cells, leading to diminishing of STAT5 phosphorylation in Th2 cells
Kyeong Eun Hyung, Hyui Kyeong Yoo, J. HAM, et al.
Journal of Food Science (2024) Vol. 89, Iss. 6, pp. 3802-3815
Closed Access | Times Cited: 2
Immunoenhancing and antioxidant potentials of kimchi, an ethnic food from Korea, as a probiotic and postbiotic food
David Nugroho, Aphinya Thinthasit, Ervan Surya, et al.
Journal of Ethnic Foods (2024) Vol. 11, Iss. 1
Open Access | Times Cited: 2
Association between dietary carotenoid intake and breast cancer risk: a case–control study among Korean women
Sin‐Hye Park, Jeonghee Lee, So‐Youn Jung, et al.
International Journal of Food Sciences and Nutrition (2024) Vol. 75, Iss. 5, pp. 496-508
Open Access | Times Cited: 1
From the kitchen to the medicine cabinet: Examples of food products and supplements used for therapeutic intent
Kathleen M. Gura, Alvin P. Chan, Wenjing Zong, et al.
Journal of Pediatric Gastroenterology and Nutrition (2024) Vol. 79, Iss. 3, pp. 460-472
Closed Access | Times Cited: 1
Antioxidant Activity and Other Characteristics of Lactic Acid Bacteria Isolated from Korean Traditional Sweet Potato Stalk Kimchi
Jung Min Park, Jung-Kyung Moon, Bo-Zheng Zhang, et al.
Foods (2024) Vol. 13, Iss. 20, pp. 3261-3261
Open Access | Times Cited: 1
Effects of red wine supplementation on characteristic modulations during fermentation of green onion kimchi
R Surya, D Nugroho, Jung-Hee Jang
IOP Conference Series Earth and Environmental Science (2024) Vol. 1352, Iss. 1, pp. 012092-012092
Open Access
Revisiting the potential anti-obesity effects of kimchi and lactic acid bacteria isolated from kimchi: a lustrum of evidence
Anshul Sharma, Hae‐Jeung Lee
Journal of Ethnic Foods (2024) Vol. 11, Iss. 1
Open Access
Effects of Fermented Kimchi Consumption on Anthropometric and Blood Cardiometabolic Indicators: A Systematic Review and Meta-Analysis of Intervention Studies and Prospective Cohort Studies
Seoeun Ahn, Manije Darooghegi Mofrad, Briana M. Nosal, et al.
Nutrition Reviews (2024)
Closed Access
The fermented cabbage metabolome and its protection against cytokine-induced intestinal barrier disruption of Caco-2 monolayers
Lei Wei, Maria L. Marco
bioRxiv (Cold Spring Harbor Laboratory) (2024)
Open Access
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