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:
Consumer Preference of Traditional Korean Soy Sauce (Ganjang) and Its Relationship with Sensory Attributes and Physicochemical Properties
Yang Soo Byeon, JeongAe Heo, Kwon Park, et al.
Foods (2023) Vol. 12, Iss. 12, pp. 2361-2361
Open Access | Times Cited: 6
Yang Soo Byeon, JeongAe Heo, Kwon Park, et al.
Foods (2023) Vol. 12, Iss. 12, pp. 2361-2361
Open Access | Times Cited: 6
Showing 6 citing articles:
Flavor Characterization of Traditional Fermented Soybean Pastes from Northeast China and Korea
Shanshan Zhao, Yuhang Sai, Wanting Liu, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3294-3294
Open Access | Times Cited: 14
Shanshan Zhao, Yuhang Sai, Wanting Liu, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3294-3294
Open Access | Times Cited: 14
Protective Effect of Ganjang, a Traditional Fermented Soy Sauce, on Colitis-Associated Colorectal Cancer in Mice
Hyeon-Ji Lim, Insun Park, Min Ju Kim, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 632-632
Open Access
Hyeon-Ji Lim, Insun Park, Min Ju Kim, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 632-632
Open Access
Consumers’ Drivers of Perception and Preference of Fermented Food Products and Beverages: A Systematic Review
Sergio Erick García‐Barrón, Rosa Pilar Carmona-Escutia, Enrique J. Herrera-López, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 713-713
Open Access
Sergio Erick García‐Barrón, Rosa Pilar Carmona-Escutia, Enrique J. Herrera-López, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 713-713
Open Access
Changes in Metabolite Profiles of Chinese Soy Sauce at Different Time Durations of Fermentation Studied by 1H-NMR-Based Metabolomics
Jalal Uddin, Samra Yasmin, Ghulam Mustafa Kamal, et al.
Metabolites (2024) Vol. 14, Iss. 5, pp. 285-285
Open Access | Times Cited: 2
Jalal Uddin, Samra Yasmin, Ghulam Mustafa Kamal, et al.
Metabolites (2024) Vol. 14, Iss. 5, pp. 285-285
Open Access | Times Cited: 2
Physicochemical Attributes Related to Sensory Characteristics of Long-Term Aged Korean Traditional Soy Sauce (Ganjang)
Yang Soo Byeon, Jung-Min Oh, Kyung‐Hyung Ku, et al.
Foods (2024) Vol. 13, Iss. 20, pp. 3326-3326
Open Access | Times Cited: 1
Yang Soo Byeon, Jung-Min Oh, Kyung‐Hyung Ku, et al.
Foods (2024) Vol. 13, Iss. 20, pp. 3326-3326
Open Access | Times Cited: 1
Antihypertensive effects of condiments prepared from fermented legumes: A review
Gar Yi Law, Li Choo Chong, Yin-Quan Tang
International Food Research Journal (2024) Vol. 31, Iss. 1, pp. 1-19
Open Access
Gar Yi Law, Li Choo Chong, Yin-Quan Tang
International Food Research Journal (2024) Vol. 31, Iss. 1, pp. 1-19
Open Access
