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:
Metabolite Profiling and Microbial Community of Traditional Meju Show Primary and Secondary Metabolite Differences Correlated with Antioxidant Activities
Da Song, Byung Hee Chun, Sunmin Lee, et al.
Journal of Microbiology and Biotechnology (2020) Vol. 30, Iss. 11, pp. 1697-1705
Open Access | Times Cited: 12
Da Song, Byung Hee Chun, Sunmin Lee, et al.
Journal of Microbiology and Biotechnology (2020) Vol. 30, Iss. 11, pp. 1697-1705
Open Access | Times Cited: 12
Showing 12 citing articles:
Evaluation of the antioxidant, anti-inflammatory and antihyperglycemic activities of black bean (Phaseolus vulgaris L.) by-product extracts obtained by supercritical CO2
Kathia L. Moreno-García, Marilena Antunes‐Ricardo, Mariana Martínez‐Ávila, et al.
The Journal of Supercritical Fluids (2022) Vol. 183, pp. 105560-105560
Closed Access | Times Cited: 25
Kathia L. Moreno-García, Marilena Antunes‐Ricardo, Mariana Martínez‐Ávila, et al.
The Journal of Supercritical Fluids (2022) Vol. 183, pp. 105560-105560
Closed Access | Times Cited: 25
Effect of microbiota succession on the dynamics of characteristic flavors and physicochemical properties during the soy sauce fermentation
Linli Zhang, Shijin Xiong, Tonghao Du, et al.
Food Bioscience (2023) Vol. 54, pp. 102883-102883
Closed Access | Times Cited: 15
Linli Zhang, Shijin Xiong, Tonghao Du, et al.
Food Bioscience (2023) Vol. 54, pp. 102883-102883
Closed Access | Times Cited: 15
Correlation between monosaccharide, oligosaccharide, and microbial community profile changes in traditional soybean brick (meju) fermentation
HyunJi Lee, Eunhye Jo, JaeHui Song, et al.
Food Research International (2024) Vol. 184, pp. 114233-114233
Closed Access | Times Cited: 5
HyunJi Lee, Eunhye Jo, JaeHui Song, et al.
Food Research International (2024) Vol. 184, pp. 114233-114233
Closed Access | Times Cited: 5
Fermentation characteristics of Pixian broad bean paste in closed system of gradient steady-state temperature field
Wenwu Ding, Xiaoqing Ye, Xiaoyan Zhao, et al.
Food Chemistry (2021) Vol. 374, pp. 131560-131560
Closed Access | Times Cited: 28
Wenwu Ding, Xiaoqing Ye, Xiaoyan Zhao, et al.
Food Chemistry (2021) Vol. 374, pp. 131560-131560
Closed Access | Times Cited: 28
Dynamics and correlation of microbial communities and metabolic compounds in doenjang-meju, a Korean traditional soybean brick
Harrison Kim, Dong Min Han, Ju Hye Baek, et al.
Food Research International (2022) Vol. 155, pp. 111085-111085
Closed Access | Times Cited: 21
Harrison Kim, Dong Min Han, Ju Hye Baek, et al.
Food Research International (2022) Vol. 155, pp. 111085-111085
Closed Access | Times Cited: 21
Fermentative features of Bacillus velezensis and Leuconostoc mesenteroides in doenjang-meju, a Korean traditional fermented soybean brick
Dong Min Han, Ju Hye Baek, Byung Hee Chun, et al.
Food Microbiology (2022) Vol. 110, pp. 104186-104186
Closed Access | Times Cited: 16
Dong Min Han, Ju Hye Baek, Byung Hee Chun, et al.
Food Microbiology (2022) Vol. 110, pp. 104186-104186
Closed Access | Times Cited: 16
Fermentative metabolic features of doenjang-meju as revealed by genome-centered metatranscriptomics
Dong Min Han, Ju Hye Baek, Dae Gyu Choi, et al.
Food Chemistry X (2024) Vol. 23, pp. 101658-101658
Open Access | Times Cited: 1
Dong Min Han, Ju Hye Baek, Dae Gyu Choi, et al.
Food Chemistry X (2024) Vol. 23, pp. 101658-101658
Open Access | Times Cited: 1
Transcriptomic analysis of the metabolic characteristics of Aspergillus oryzae during the fermentation of doenjang-meju, a traditional Korean fermented soybean brick
Dong Min Han, Ju Hye Baek, Dae Gyu Choi, et al.
LWT (2024) Vol. 208, pp. 116740-116740
Open Access | Times Cited: 1
Dong Min Han, Ju Hye Baek, Dae Gyu Choi, et al.
LWT (2024) Vol. 208, pp. 116740-116740
Open Access | Times Cited: 1
Metagenomic and metatranscriptomic analyses of microbial genera and volatiles produced during the fermentation of doubanjiang meju
Liang Zhang, Yan Zeng, Yu Jin, et al.
Food Bioscience (2024) Vol. 62, pp. 105100-105100
Closed Access | Times Cited: 1
Liang Zhang, Yan Zeng, Yu Jin, et al.
Food Bioscience (2024) Vol. 62, pp. 105100-105100
Closed Access | Times Cited: 1
Effects of effective microorganisms on the physiological status, intestinal microbiome, and serum metabolites of Eriocheir sinensis
Quanjie Li, Xiangyu Yi, Le Li, et al.
International Microbiology (2023) Vol. 27, Iss. 1, pp. 167-178
Closed Access | Times Cited: 3
Quanjie Li, Xiangyu Yi, Le Li, et al.
International Microbiology (2023) Vol. 27, Iss. 1, pp. 167-178
Closed Access | Times Cited: 3
Growth in traditional fermented soybeans-related research (tempeh, natto, doenjang, chungkookjang, douchi, meju, kinema, oncom, and tauco) from 1928 to 2024, following the omics emergence and trend in functional food
Andri Frediansyah
Process Biochemistry (2024) Vol. 147, pp. 600-624
Closed Access
Andri Frediansyah
Process Biochemistry (2024) Vol. 147, pp. 600-624
Closed Access
Aflatoxin control strategies for traditional Korean doenjang: Fermentation process improvements and industrial application
Vishal Kumar, Min‐Hee Nam, Ashutosh Bahuguna, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103875-103875
Closed Access
Vishal Kumar, Min‐Hee Nam, Ashutosh Bahuguna, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103875-103875
Closed Access
