Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Doenjang, A Korean Traditional Fermented Soybean Paste, Ameliorates Neuroinflammation and Neurodegeneration in Mice Fed a High-Fat Diet
Je‐Won Ko, Young-Shin Chung, Chung Shil Kwak, et al.
Nutrients (2019) Vol. 11, Iss. 8, pp. 1702-1702
Open Access | Times Cited: 36

Showing 1-25 of 36 citing articles:

Fermented foods: Harnessing their potential to modulate the microbiota-gut-brain axis for mental health
Ramya Balasubramanian, Elizabeth Schneider, Eoin Gunnigle, et al.
Neuroscience & Biobehavioral Reviews (2024) Vol. 158, pp. 105562-105562
Open Access | Times Cited: 27
Physiologically Active Molecules and Functional Properties of Soybeans in Human Health—A Current Perspective
Il-Sup Kim, Cheorl‐Ho Kim, Woong‐Suk Yang
International Journal of Molecular Sciences (2021) Vol. 22, Iss. 8, pp. 4054-4054
Open Access | Times Cited: 100
Metabolic Impact of Flavonoids Consumption in Obesity: From Central to Peripheral
Viviana Sandoval, Hèctor Sanz‐Lamora, Giselle Arias, et al.
Nutrients (2020) Vol. 12, Iss. 8, pp. 2393-2393
Open Access | Times Cited: 82
Fermented Soy Products: Beneficial Potential in Neurodegenerative Diseases
Chan Ho Jang, Jisun Oh, Ji Sun Lim, et al.
Foods (2021) Vol. 10, Iss. 3, pp. 636-636
Open Access | Times Cited: 72
Fermented soybean foods: A review of their functional components, mechanism of action and factors influencing their health benefits
Yali Qiao, Kenan Zhang, Zongcai Zhang, et al.
Food Research International (2022) Vol. 158, pp. 111575-111575
Closed Access | Times Cited: 61
Characterization and correlation of microbial communities and metabolite and volatile compounds in doenjang fermentation
Dong Min Han, Byung Hee Chun, Harrison Kim, et al.
Food Research International (2021) Vol. 148, pp. 110645-110645
Closed Access | Times Cited: 55
Clinical and Preclinical Studies of Fermented Foods and Their Effects on Alzheimer’s Disease
Muganti Rajah Kumar, Nor Farahin Azizi, Swee Keong Yeap, et al.
Antioxidants (2022) Vol. 11, Iss. 5, pp. 883-883
Open Access | Times Cited: 35
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
Current perspectives on the anti-inflammatory potential of fermented soy foods
Dibyendu Das, Sanjib Sarkar, Sawlang Borsingh Wann, et al.
Food Research International (2021) Vol. 152, pp. 110922-110922
Closed Access | Times Cited: 36
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
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: 13
The Mechanism of the Anti-Obesity Effects of a Standardized Brassica juncea Extract in 3T3-L1 Preadipocytes and High-Fat Diet-Induced Obese C57BL/6J Mice
June-Seok Lim, Ji‐Hyun Im, Xionggao Han, et al.
Nutrients (2024) Vol. 16, Iss. 6, pp. 846-846
Open Access | Times Cited: 5
Effectiveness of Flavonoid-Rich Diet in Alleviating Symptoms of Neurodegenerative Diseases
Aneta Szulc, Karolina Wiśniewska, Magdalena Żabińska, et al.
Foods (2024) Vol. 13, Iss. 12, pp. 1931-1931
Open Access | Times Cited: 5
Resveratrol confers neuroprotection against high-fat diet in a mouse model of Alzheimer's disease via modulation of proteolytic mechanisms
Sara Sarroca, Alaó Gatius, Eduard Rodríguez‐Farré, et al.
The Journal of Nutritional Biochemistry (2020) Vol. 89, pp. 108569-108569
Open Access | Times Cited: 39
γ-Glutamylcysteine Exerts Neuroprotection Effects against Cerebral Ischemia/Reperfusion Injury through Inhibiting Lipid Peroxidation and Ferroptosis
Ruyi Zhang, Jianzhen Lei, Luyao Chen, et al.
Antioxidants (2022) Vol. 11, Iss. 9, pp. 1653-1653
Open Access | Times Cited: 22
Bone marrow mesenchymal stem cells with PTBP1 knockdown protect against cerebral ischemia-reperfusion injury by inhibiting ferroptosis via the JNK/P38 pathway in rats
Hailei Shan, Limin Gao, Shuang Zhao, et al.
Neuroscience (2024) Vol. 560, pp. 130-142
Closed Access | Times Cited: 4
Exploring the potential anti-senescence effects of soybean-derived peptide Soymetide in mice hippocampal neurons via the Wnt/β-catenin pathway
Asmita Garg, Jyotshana Saroj, Saurabh Tiwari, et al.
Frontiers in Pharmacology (2025) Vol. 16
Open Access
Effect of the changs of microbial community on flavor components of traditional soybean paste during storage period
Wei Deng, Mengzhu Wang, Zhuowei Li, et al.
Food Research International (2022) Vol. 161, pp. 111866-111866
Closed Access | Times Cited: 18
Potential neuroprotective effects of fermented foods and beverages in old age: a systematic review
Elena Porras‐García, I. Calderón, Juan Gavala González, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 7
The Beneficial Role of Natural Endocrine Disruptors: Phytoestrogens in Alzheimer’s Disease
Anita Domańska, Arkadiusz Orzechowski, Anna Litwiniuk, et al.
Oxidative Medicine and Cellular Longevity (2021) Vol. 2021, Iss. 1
Open Access | Times Cited: 16
Gluten free and high protein-fiber wheat flour blends: Macro-micronutrient, dietary fiber, functional properties, and sensory attributes
Oluwole Steve Ijarotimi, Oluwaseun Grace Ogunjobi, Timilehin David Oluwajuyitan
Food Chemistry Advances (2022) Vol. 1, pp. 100134-100134
Open Access | Times Cited: 12
Physiological and Nutraceutical Properties of Soybean (Glycine max. L)
Summra Siddique, Sana-e-Mustafa Saggo, Ali Aslam Saggo, et al.
IntechOpen eBooks (2024)
Open Access | Times Cited: 2
Gochujang, a traditional Korean fermented food, protects through suppressed inflammatory pathways and histological structure disruption in dextran sodium sulfate (DSS)-induced colitis mice
Hak Yong Lee, Young Mi Park, Dong-Yeop Shin, et al.
Heliyon (2024) Vol. 10, Iss. 6, pp. e27383-e27383
Open Access | Times Cited: 2
Effects of Phytochemicals from Fermented Food Sources in Alzheimer’s Disease In Vivo Experimental Models: A Systematic Review
Alina Mihaela Baciu, Răzvan Vlad Opriș, Gabriela Adriana Filip, et al.
Foods (2023) Vol. 12, Iss. 11, pp. 2102-2102
Open Access | Times Cited: 6
Glucoregulatory Properties of Fermented Soybean Products
Songfeng Yu, Wenjun Wang, Shanshan Li, et al.
Fermentation (2023) Vol. 9, Iss. 3, pp. 254-254
Open Access | Times Cited: 5
Page 1 - Next Page

Scroll to top