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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:

Current Perspectives on the Physiological Activities of Fermented Soybean-Derived Cheonggukjang
Il-Sup Kim, Cher‐Won Hwang, Woong‐Suk Yang, et al.
International Journal of Molecular Sciences (2021) Vol. 22, Iss. 11, pp. 5746-5746
Open Access | Times Cited: 45

Showing 1-25 of 45 citing articles:

Current Perspectives on the Beneficial Effects of Soybean Isoflavones and Their Metabolites for Humans
Il-Sup Kim
Antioxidants (2021) Vol. 10, Iss. 7, pp. 1064-1064
Open Access | Times Cited: 188
Beneficial Effects of Soybean-Derived Bioactive Peptides
Il-Sup Kim, Woong‐Suk Yang, Cheorl‐Ho Kim
International Journal of Molecular Sciences (2021) Vol. 22, Iss. 16, pp. 8570-8570
Open Access | Times Cited: 89
Fermented Soy Products and Their Potential Health Benefits: A Review
Fernanda Guilherme do Prado, Maria Giovana Binder Pagnoncelli, Gilberto Vinícius de Melo Pereira, et al.
Microorganisms (2022) Vol. 10, Iss. 8, pp. 1606-1606
Open Access | Times Cited: 64
Development of a salami with added antioxidant activity and its microbiological, nutritional, and sensory evaluation
V.R. Soltero-Herrera, Víctor M. Toledo-López, María de Lourdes Vargas y Vargas, et al.
Elsevier eBooks (2025), pp. 273-297
Closed Access
Bioactive peptides of plant origin: distribution, functionality, and evidence of benefits in food and health
Hemao Yuan, Zisheng Luo, Zhaojun Ban, et al.
Food & Function (2022) Vol. 13, Iss. 6, pp. 3133-3158
Closed Access | Times Cited: 36
Microbiology, flavor formation, and bioactivity of fermented soybean curd (furu): A review
Guanmian Wei, Bimal Chitrakar, Joe M. Regenstein, et al.
Food Research International (2022) Vol. 163, pp. 112183-112183
Closed Access | Times Cited: 34
Genistein—Opportunities Related to an Interesting Molecule of Natural Origin
Ewa Garbiec, Judyta Cielecka‐Piontek, Magdalena Kowalówka, et al.
Molecules (2022) Vol. 27, Iss. 3, pp. 815-815
Open Access | Times Cited: 28
Functional foods for hair loss and alopecia
Sayna Zahedinia, Esila Bayar, Atefeh Karimidastjerd, et al.
Elsevier eBooks (2025), pp. 373-396
Closed Access
Evaluation of the Safety and Effectiveness of Nutritional Supplements for Treating Hair Loss
Lara Drake, Sophia Reyes-Hadsall, Jeremy Martinez, et al.
JAMA Dermatology (2022) Vol. 159, Iss. 1, pp. 79-79
Closed Access | Times Cited: 22
Are Fermented Foods Effective against Inflammatory Diseases?
Alok Kumar Paul, Chooi Ling Lim, Md. Aminul Islam Apu, et al.
International Journal of Environmental Research and Public Health (2023) Vol. 20, Iss. 3, pp. 2481-2481
Open Access | Times Cited: 12
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: 30
Insight into the Processing, Gelation and Functional Components of Tofu: A Review
Chun-Chi Chen, Jung-Feng Hsieh, Meng‐I Kuo
Processes (2023) Vol. 11, Iss. 1, pp. 202-202
Open Access | Times Cited: 11
Effects of Cheonggukjang (Fermented Soybean) on the Development of Colitis-Associated Colorectal Cancer in Mice
Hyeon-Ji Lim, Insun Park, Su-Ji Jeong, et al.
Foods (2023) Vol. 12, Iss. 2, pp. 383-383
Open Access | Times Cited: 11
Certain Fermented Foods and Their Possible Health Effects with a Focus on Bioactive Compounds and Microorganisms
Gülsüm Deveci, Elif Çelik, Duygu Ağagündüz, et al.
Fermentation (2023) Vol. 9, Iss. 11, pp. 923-923
Open Access | Times Cited: 11
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: 3
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: 16
Fermented soybean foods and diabetes
Yoshitaka Hashimoto, Masahide Hamaguchi, Michiaki Fukui
Journal of Diabetes Investigation (2023) Vol. 14, Iss. 12, pp. 1329-1340
Open Access | Times Cited: 8
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
The effect of an exopolysaccharide probiotic molecule from Bacillus subtilis on breast cancer cells
Mai Nguyen, Emily Ma, Debra Wyatt, et al.
Frontiers in Oncology (2023) Vol. 13
Open Access | Times Cited: 7
Hawaijar – An ethnic vegan fermented soybean food of Manipur, India: A comprehensive review
Thangjam Anand Singh, Grihalakshmi D. Nongthombam, Gülden Gökşen, et al.
Food Research International (2023) Vol. 170, pp. 112983-112983
Closed Access | Times Cited: 6
Metabolomics of ethnic fermented foods and beverages: understanding new aspects through Omic techniques
Sagnik Sarkar, Shankar Prasad Sha, Kriti Ghatani
Frontiers in Sustainable Food Systems (2023) Vol. 7
Open Access | Times Cited: 5
Fermented Food in Asthma and Respiratory Allergies—Chance or Failure?
Anna Dębińska, Barbara Sozańska
Nutrients (2022) Vol. 14, Iss. 7, pp. 1420-1420
Open Access | Times Cited: 9
Anti-Obesity Effect and Signaling Mechanism of Potassium Poly-γ-Glutamate Produced by Bacillus subtilis Chungkookjang in a High-Fat Diet-Induced Obese Mice
Seung-Hyeon Lee, Jiwon Choi, Jae Young Park, et al.
(2024)
Open Access | Times Cited: 1
Anti-Obesity Effect and Signaling Mechanism of Potassium Poly-γ-Glutamate Produced by Bacillus subtilis Chungkookjang in High-Fat Diet-Induced Obese Mice
Seung-Hyeon Lee, Jiwon Choi, Jae Young Park, et al.
Nutrients (2024) Vol. 16, Iss. 6, pp. 809-809
Open 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
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