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:
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: 25
Su‐Jin Jung, Soo‐Wan Chae, Dong-Hwa Shin
Fermentation (2022) Vol. 8, Iss. 11, pp. 645-645
Open Access | Times Cited: 25
Showing 25 citing articles:
Lactic Acid Bacteria in the Production of Traditional Fermented Foods and Beverages of Latin America
Angela Daniela Carboni, Gonçalo Nuno Martins, Andrea Gómez‐Zavaglia, et al.
Fermentation (2023) Vol. 9, Iss. 4, pp. 315-315
Open Access | Times Cited: 18
Angela Daniela Carboni, Gonçalo Nuno Martins, Andrea Gómez‐Zavaglia, et al.
Fermentation (2023) Vol. 9, Iss. 4, pp. 315-315
Open Access | Times Cited: 18
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: 7
Sabina Fijan, Polona Fijan, Lei Wei, et al.
Applied Microbiology (2024) Vol. 4, Iss. 3, pp. 1165-1176
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
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
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
Scientific knowledge and wisdom of kimchi: a blessing Korean
Dae Young Kwon, Kyung Rhan Chung, Chang Hyeon Lee, et al.
Journal of Ethnic Foods (2025) Vol. 12, Iss. 1
Open Access
Dae Young Kwon, Kyung Rhan Chung, Chang Hyeon Lee, et al.
Journal of Ethnic Foods (2025) Vol. 12, Iss. 1
Open Access
The production process of chepa shutki: A traditional Bangladeshi fermented fish product
Jasmin Ara Farhana, Sijmen E. Schoustra, Ferdous Ahamed, et al.
Heliyon (2025) Vol. 11, Iss. 2, pp. e41972-e41972
Open Access
Jasmin Ara Farhana, Sijmen E. Schoustra, Ferdous Ahamed, et al.
Heliyon (2025) Vol. 11, Iss. 2, pp. e41972-e41972
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
Siti Hajar‐Azhari, Fateen Aqlima Haniem Ab Jabar, Zul Ilham, et al.
Food Bioscience (2024), pp. 105385-105385
Closed Access | Times Cited: 3
The Potential of Korean Bioactive Substances and Functional Foods for Immune Enhancement
Mi Eun Kim, Jun Sik Lee
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 2, pp. 1334-1334
Open Access | Times Cited: 2
Mi Eun Kim, Jun Sik Lee
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 2, pp. 1334-1334
Open Access | Times Cited: 2
Enhancement of non-glycoside phytoestrogens and digestive enzymatic inhibition activity during bioprocessing of isoflavone-enriched soybean leaves by mycelia of Tricholoma matsutake
Hee Yul Lee, Du Yong Cho, Jin Hwan Lee, et al.
Food Bioscience (2024) Vol. 61, pp. 104729-104729
Open Access | Times Cited: 2
Hee Yul Lee, Du Yong Cho, Jin Hwan Lee, et al.
Food Bioscience (2024) Vol. 61, pp. 104729-104729
Open Access | Times Cited: 2
Plant-based fermented foods and the satiety cascade: A systematic review of randomized controlled trials
Georgia Chatonidi, Jonas Poppe, Kristin Verbeke
Trends in Food Science & Technology (2023) Vol. 133, pp. 127-137
Open Access | Times Cited: 6
Georgia Chatonidi, Jonas Poppe, Kristin Verbeke
Trends in Food Science & Technology (2023) Vol. 133, pp. 127-137
Open Access | Times Cited: 6
Sustainability of K-Food: focused on the change in the health values of K-Food
Hye‐Jung Moon, Youn‐Soo Cha
Journal of Ethnic Foods (2023) Vol. 10, Iss. 1
Open Access | Times Cited: 5
Hye‐Jung Moon, Youn‐Soo Cha
Journal of Ethnic Foods (2023) Vol. 10, Iss. 1
Open Access | Times Cited: 5
Comprehensive Changes in Nutrient Constituents and Antioxidant Activity during Food Processing of Isoflavone-Enriched Soybean Leaf by Mycelia of Tricholoma matsutake
Du-Yong Cho, Hee Yul Lee, Jong-Bin Jeong, et al.
Fermentation (2023) Vol. 9, Iss. 7, pp. 677-677
Open Access | Times Cited: 4
Du-Yong Cho, Hee Yul Lee, Jong-Bin Jeong, et al.
Fermentation (2023) Vol. 9, Iss. 7, pp. 677-677
Open Access | Times Cited: 4
Monitoring and risk assessment of biogenic amines in Korean commercial fermented seasonings
BaoZhu Shi, BoKyung Moon
Heliyon (2023) Vol. 9, Iss. 8, pp. e18906-e18906
Open Access | Times Cited: 4
BaoZhu Shi, BoKyung Moon
Heliyon (2023) Vol. 9, Iss. 8, pp. e18906-e18906
Open Access | Times Cited: 4
Safety, quality, and microbial community analysis of salt-fermented shrimp (Saeu-jeot) in South Korea
Heeyoung Lee, Hyunjin Cho, Yeongsil Lim, et al.
Heliyon (2024) Vol. 10, Iss. 4, pp. e26006-e26006
Open Access | Times Cited: 1
Heeyoung Lee, Hyunjin Cho, Yeongsil Lim, et al.
Heliyon (2024) Vol. 10, Iss. 4, pp. e26006-e26006
Open Access | Times Cited: 1
Immune-enhancing effect of Fermented soybean food, Cheonggukjang on Cyclophosphamide-treated immunosuppressed rat.
Hak Yong Lee, Young Mi Park, Dong-Yeop Shin, et al.
Heliyon (2024) Vol. 10, Iss. 18, pp. e37845-e37845
Open Access | Times Cited: 1
Hak Yong Lee, Young Mi Park, Dong-Yeop Shin, et al.
Heliyon (2024) Vol. 10, Iss. 18, pp. e37845-e37845
Open Access | Times Cited: 1
Anti-Aging Effect of Traditional Plant-Based Food: An Overview
Gitishree Das, Srinivasan Kameswaran, Bellamkonda Ramesh, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3785-3785
Open Access | Times Cited: 1
Gitishree Das, Srinivasan Kameswaran, Bellamkonda Ramesh, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3785-3785
Open Access | Times Cited: 1
Cross-over Fermentation Dynamics and Proteomic Properties of Acid Gels with Indigenous Lactobacillus spp. Isolated from Cheeses
Gökçe KESER, Tülay Özcan
Food Microbiology (2024) Vol. 128, pp. 104700-104700
Closed Access | Times Cited: 1
Gökçe KESER, Tülay Özcan
Food Microbiology (2024) Vol. 128, pp. 104700-104700
Closed Access | Times Cited: 1
Anticancer Effects of Washed-Dehydrated Solar Salt Doenjang on Colon Cancer-Induced C57BL/6 Mice
So‐Young Lee, Geun-Hye Hong, Ji Hyung Chung, et al.
Journal of Medicinal Food (2023) Vol. 26, Iss. 9, pp. 672-682
Closed Access | Times Cited: 3
So‐Young Lee, Geun-Hye Hong, Ji Hyung Chung, et al.
Journal of Medicinal Food (2023) Vol. 26, Iss. 9, pp. 672-682
Closed Access | Times Cited: 3
Promising ingredients used for kimchi fermentation: Effects of Cordyceps militaris fermentation products on the over-acidification and quality of kimchi
Tiejun Chen, D Jiao, Zhe Wang, et al.
Food Bioscience (2024) Vol. 61, pp. 104941-104941
Closed Access
Tiejun Chen, D Jiao, Zhe Wang, et al.
Food Bioscience (2024) Vol. 61, pp. 104941-104941
Closed Access
Diversity of Brazilian Amerindian fermented beverages
Bárbara Côgo Venturim, Dalila Luzia de Oliveira Soares, Paulo Sérgio Pedroso Costa Júnior, et al.
Elsevier eBooks (2024), pp. 63-79
Closed Access
Bárbara Côgo Venturim, Dalila Luzia de Oliveira Soares, Paulo Sérgio Pedroso Costa Júnior, et al.
Elsevier eBooks (2024), pp. 63-79
Closed Access
Weissella sp. SNUL2 as potential probiotics with broad-spectrum antimicrobial activities
Jae Won Han, Nari Lee, H.-J. Kim, et al.
Heliyon (2024) Vol. 10, Iss. 7, pp. e28481-e28481
Open Access
Jae Won Han, Nari Lee, H.-J. Kim, et al.
Heliyon (2024) Vol. 10, Iss. 7, pp. e28481-e28481
Open Access
NMR-Based Metabolomic Analysis of Biotic Stress Responses in the Traditional Korean Landrace Red Pepper (Capsicum annuum var. annuum, cv. Subicho)
Gi‐Un Seong, Dae-Yong Yun, Dong-Hyeok Shin, et al.
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 18, pp. 9903-9903
Open Access
Gi‐Un Seong, Dae-Yong Yun, Dong-Hyeok Shin, et al.
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 18, pp. 9903-9903
Open Access
Food Fermentation: Role of Microorganism in Food Production
Harshika Joshi, Gaurav Pant, Manu Pant, et al.
(2023), pp. 69-90
Closed Access | Times Cited: 1
Harshika Joshi, Gaurav Pant, Manu Pant, et al.
(2023), pp. 69-90
Closed Access | Times Cited: 1
Monitoring and Risk Assessment of Biogenic Amines in Korean Commercial Fermented Seasonings
BaoZhu Shi, BoKyung Moon
(2023)
Closed Access
BaoZhu Shi, BoKyung Moon
(2023)
Closed Access
Safety, Quality, and Microbial Community Analysis of Salt-Fermented Shrimp ( <i>Saeu-Jeot</i>) Prepared in Underground Tunnels
Hyunjin Cho, Heeyoung Lee, Yeongsil Lim, et al.
(2023)
Closed Access
Hyunjin Cho, Heeyoung Lee, Yeongsil Lim, et al.
(2023)
Closed Access
