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:
Antioxidant activity and anti-inflammatory activity of ethanol extract and fractions ofDoenjangin LPS-stimulated RAW 264.7 macrophages
Chung Shil Kwak, Dahee Son, Young-Shin Chung, et al.
Nutrition Research and Practice (2015) Vol. 9, Iss. 6, pp. 569-569
Open Access | Times Cited: 23
Chung Shil Kwak, Dahee Son, Young-Shin Chung, et al.
Nutrition Research and Practice (2015) Vol. 9, Iss. 6, pp. 569-569
Open Access | Times Cited: 23
Showing 23 citing articles:
Sargassum Seaweed as a Source of Anti-Inflammatory Substances and the Potential Insight of the Tropical Species: A Review
Saraswati Saraswati, Puspo Edi Giriwono, Diah Iskandriati, et al.
Marine Drugs (2019) Vol. 17, Iss. 10, pp. 590-590
Open Access | Times Cited: 91
Saraswati Saraswati, Puspo Edi Giriwono, Diah Iskandriati, et al.
Marine Drugs (2019) Vol. 17, Iss. 10, pp. 590-590
Open Access | Times Cited: 91
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
Yali Qiao, Kenan Zhang, Zongcai Zhang, et al.
Food Research International (2022) Vol. 158, pp. 111575-111575
Closed Access | Times Cited: 61
Therapeutic effects of polyphenols in fermented soybean and black soybean products
Azin Khosravi, Seyed Hadi Razavi
Journal of Functional Foods (2021) Vol. 81, pp. 104467-104467
Open Access | Times Cited: 56
Azin Khosravi, Seyed Hadi Razavi
Journal of Functional Foods (2021) Vol. 81, pp. 104467-104467
Open Access | Times Cited: 56
Effects of salinity on bacterial communities, Maillard reactions, isoflavone composition, antioxidation and antiproliferation in Korean fermented soybean paste (doenjang)
Mi Jeong Kim, Han Sub Kwak, Sang Sook Kim
Food Chemistry (2017) Vol. 245, pp. 402-409
Closed Access | Times Cited: 67
Mi Jeong Kim, Han Sub Kwak, Sang Sook Kim
Food Chemistry (2017) Vol. 245, pp. 402-409
Closed Access | Times Cited: 67
Korean traditional foods as antiviral and respiratory disease prevention and treatments: A detailed review
Gitishree Das, J. Basilio Heredia, Maria de Lourdes Pereira, et al.
Trends in Food Science & Technology (2021) Vol. 116, pp. 415-433
Open Access | Times Cited: 38
Gitishree Das, J. Basilio Heredia, Maria de Lourdes Pereira, et al.
Trends in Food Science & Technology (2021) Vol. 116, pp. 415-433
Open Access | Times Cited: 38
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
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
Su‐Jin Jung, Soo‐Wan Chae, Dong-Hwa Shin
Fermentation (2022) Vol. 8, Iss. 11, pp. 645-645
Open Access | Times Cited: 25
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
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
The effect of various salinity levels on metabolomic profiles, antioxidant capacities and sensory attributes of doenjang, a fermented soybean paste
Sang Sook Kim, Han Sub Kwak, Mi Jeong Kim
Food Chemistry (2020) Vol. 328, pp. 127176-127176
Closed Access | Times Cited: 36
Sang Sook Kim, Han Sub Kwak, Mi Jeong Kim
Food Chemistry (2020) Vol. 328, pp. 127176-127176
Closed Access | Times Cited: 36
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: 32
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: 32
Insight into the efficacy profile of fermented soy foods against diabetes
Dibyendu Das, Sawlang Borsingh Wann, Jatin Kalita, et al.
Food Bioscience (2023) Vol. 53, pp. 102665-102665
Closed Access | Times Cited: 9
Dibyendu Das, Sawlang Borsingh Wann, Jatin Kalita, et al.
Food Bioscience (2023) Vol. 53, pp. 102665-102665
Closed Access | Times Cited: 9
Protective effect of traditional Korean fermented soybean foods (doenjang) on a dextran sulfate sodium-induced colitis mouse model
Hee-Jong Yang, Su-Ji Jeong, Myeong Seon Ryu, et al.
Food & Function (2022) Vol. 13, Iss. 16, pp. 8616-8626
Open Access | Times Cited: 14
Hee-Jong Yang, Su-Ji Jeong, Myeong Seon Ryu, et al.
Food & Function (2022) Vol. 13, Iss. 16, pp. 8616-8626
Open Access | Times Cited: 14
Application effects of NaCl substitute on the fermentation profile of Pixian douban (broad bean paste)
Na Li, Shengchao Lin, Wenjia Sun, et al.
Journal of Food Science (2024) Vol. 89, Iss. 4, pp. 2137-2157
Closed Access | Times Cited: 2
Na Li, Shengchao Lin, Wenjia Sun, et al.
Journal of Food Science (2024) Vol. 89, Iss. 4, pp. 2137-2157
Closed Access | Times Cited: 2
Bioavailability of Isoflavone Metabolites After Korean Fermented Soybean Paste (Doenjang) Ingestion in Estrogen‐Deficient Rats
Da‐Hye Lee, Min Jung Kim, So‐Hyun Park, et al.
Journal of Food Science (2018) Vol. 83, Iss. 8, pp. 2212-2221
Closed Access | Times Cited: 16
Da‐Hye Lee, Min Jung Kim, So‐Hyun Park, et al.
Journal of Food Science (2018) Vol. 83, Iss. 8, pp. 2212-2221
Closed Access | Times Cited: 16
Salt contents and aging period effects on the physicochemical properties and sensory quality of Korean traditional fermented soybean paste (doenjang)
Sang Sook Kim, JeongAe Heo, Yoonsook Kim, et al.
Food Bioscience (2020) Vol. 36, pp. 100645-100645
Closed Access | Times Cited: 13
Sang Sook Kim, JeongAe Heo, Yoonsook Kim, et al.
Food Bioscience (2020) Vol. 36, pp. 100645-100645
Closed Access | Times Cited: 13
Comprehensive analysis of soybean (Glycine max L.) by-products: nutritional value, phenolic composition, and bioactive properties
Rafael Mascoloti Spréa, Tiane C. Finimundy, Ricardo C. Calhelha, et al.
Food Bioscience (2024) Vol. 62, pp. 105382-105382
Open Access | Times Cited: 1
Rafael Mascoloti Spréa, Tiane C. Finimundy, Ricardo C. Calhelha, et al.
Food Bioscience (2024) Vol. 62, pp. 105382-105382
Open Access | Times Cited: 1
Flavonoid subclasses and CHD risk: a meta-analysis of prospective cohort studies
Zekai Fan, Chong Wang, Ting Yang, et al.
British Journal Of Nutrition (2021) Vol. 128, Iss. 3, pp. 498-508
Closed Access | Times Cited: 8
Zekai Fan, Chong Wang, Ting Yang, et al.
British Journal Of Nutrition (2021) Vol. 128, Iss. 3, pp. 498-508
Closed Access | Times Cited: 8
Discovery and Development of Inflammatory Inhibitors from 2-Phenylchromonone (Flavone) Scaffolds
Xu Chen, Mengyuan Fang, Ke Wang, et al.
Current Topics in Medicinal Chemistry (2020) Vol. 20, Iss. 28, pp. 2578-2598
Closed Access | Times Cited: 7
Xu Chen, Mengyuan Fang, Ke Wang, et al.
Current Topics in Medicinal Chemistry (2020) Vol. 20, Iss. 28, pp. 2578-2598
Closed Access | Times Cited: 7
Comparisons of Physicochemical Properties, Bacterial Diversities, Isoflavone Profiles and Antioxidant Activities on Household and Commercial doenjang
Hee Yul Lee, Du Yong Cho, Jea Gack Jung, et al.
Molecules (2023) Vol. 28, Iss. 8, pp. 3516-3516
Open Access | Times Cited: 2
Hee Yul Lee, Du Yong Cho, Jea Gack Jung, et al.
Molecules (2023) Vol. 28, Iss. 8, pp. 3516-3516
Open Access | Times Cited: 2
Comparison of microbial diversity and metabolites on household and commercial doenjang
Hee Yul Lee, Md. Azizul Haque, Du Yong Cho, et al.
Food Chemistry X (2023) Vol. 21, pp. 101101-101101
Open Access | Times Cited: 2
Hee Yul Lee, Md. Azizul Haque, Du Yong Cho, et al.
Food Chemistry X (2023) Vol. 21, pp. 101101-101101
Open Access | Times Cited: 2
Effects of ageing and salt concentrations on metabolite profiles and their correlation with consumer acceptance in Korean traditional doenjang (fermented soybean paste)
Sang Sook Kim, JeongAe Heo, Han Sub Kwak
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 11, pp. 7307-7319
Open Access | Times Cited: 4
Sang Sook Kim, JeongAe Heo, Han Sub Kwak
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 11, pp. 7307-7319
Open Access | Times Cited: 4
Metabolomic-Based Comparison of Traditional and Industrial Doenjang Samples with Antioxidative Activities
Song-Hui Soung, Sunmin Lee, Seung Hwa Lee, et al.
Foods (2021) Vol. 10, Iss. 6, pp. 1377-1377
Open Access | Times Cited: 5
Song-Hui Soung, Sunmin Lee, Seung Hwa Lee, et al.
Foods (2021) Vol. 10, Iss. 6, pp. 1377-1377
Open Access | Times Cited: 5
Glycine max Fermented by a Novel Probiotic, Bifidobacterium animalis subsp. lactis LDTM 8102, Increases Immuno-Modulatory Function
Jae Hwan Kim, Minju Jeong, Eun‐Hee Doo, et al.
Journal of Microbiology and Biotechnology (2022) Vol. 32, Iss. 9, pp. 1146-1153
Open Access | Times Cited: 1
Jae Hwan Kim, Minju Jeong, Eun‐Hee Doo, et al.
Journal of Microbiology and Biotechnology (2022) Vol. 32, Iss. 9, pp. 1146-1153
Open Access | Times Cited: 1
