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:
The combination of high‐throughput sequencing and LC–MS /MS reveals the mechanism of Staphylococcus inoculation on bacterial community succession and taste development during the processing of dry‐cured bacon
Xueyi Wu, Daodong Pan, Qiang Xia, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 103, Iss. 14, pp. 7187-7198
Closed Access | Times Cited: 17
Xueyi Wu, Daodong Pan, Qiang Xia, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 103, Iss. 14, pp. 7187-7198
Closed Access | Times Cited: 17
Showing 17 citing articles:
The regulation of volatile flavor compounds in fermented meat products mediated by microorganisms: A review
Shanshan Zhao, Jinzhu Yue, Yue Wang, et al.
Food Bioscience (2024), pp. 105180-105180
Closed Access | Times Cited: 15
Shanshan Zhao, Jinzhu Yue, Yue Wang, et al.
Food Bioscience (2024), pp. 105180-105180
Closed Access | Times Cited: 15
Staphylococcus inoculation enhances the sensorial attributes of Chinese bacon by coordinating the composition of flavor compounds through amino acid metabolism
Yang Li, Hongjun Li, Han Wu, et al.
Food Research International (2024) Vol. 178, pp. 113936-113936
Closed Access | Times Cited: 11
Yang Li, Hongjun Li, Han Wu, et al.
Food Research International (2024) Vol. 178, pp. 113936-113936
Closed Access | Times Cited: 11
TMT-labelled quantitative proteomics reveals the mechanism of Rhodotorula mucilaginosa on proteolysis of dry-cured ham: Structural protein degradation, amino acid release and taste improvement
Tianmeng Zhang, Ying Wang, Jing Zhu, et al.
Food Chemistry (2025) Vol. 472, pp. 142991-142991
Closed Access | Times Cited: 1
Tianmeng Zhang, Ying Wang, Jing Zhu, et al.
Food Chemistry (2025) Vol. 472, pp. 142991-142991
Closed Access | Times Cited: 1
TMT-labeled quantitative proteomic reveals the mechanism of proteolysis and taste improvement of dry-cured bacon with Staphylococcus co-inoculation
Changyu Zhou, Xueyi Wu, Daodong Pan, et al.
Food Chemistry (2023) Vol. 436, pp. 137711-137711
Closed Access | Times Cited: 19
Changyu Zhou, Xueyi Wu, Daodong Pan, et al.
Food Chemistry (2023) Vol. 436, pp. 137711-137711
Closed Access | Times Cited: 19
Generation of key aroma compounds in fat and lean portions of non-smoked bacon induced via lipid pyrolysis reaction
Han Wu, Zhifei He, Yang Li, et al.
Food Chemistry (2023) Vol. 437, pp. 137684-137684
Closed Access | Times Cited: 17
Han Wu, Zhifei He, Yang Li, et al.
Food Chemistry (2023) Vol. 437, pp. 137684-137684
Closed Access | Times Cited: 17
Impact of inoculating Staphylococcus xylosus CICC21445 and Staphylococcus vitulinus CICC10850 on lipid metabolism and flavor development in dry-cured duck
Zihang Shi, Linhui Wu, Xiankang Fan, et al.
Food Bioscience (2024) Vol. 61, pp. 104864-104864
Closed Access | Times Cited: 7
Zihang Shi, Linhui Wu, Xiankang Fan, et al.
Food Bioscience (2024) Vol. 61, pp. 104864-104864
Closed Access | Times Cited: 7
Impacts of Aspergillus oryzae 3.042 on the flavor formation pathway in Cantonese soy sauce koji
Chi Zhao, Yuxiang Zhang, Shuangshuang Li, et al.
Food Chemistry (2024) Vol. 441, pp. 138396-138396
Closed Access | Times Cited: 5
Chi Zhao, Yuxiang Zhang, Shuangshuang Li, et al.
Food Chemistry (2024) Vol. 441, pp. 138396-138396
Closed Access | Times Cited: 5
Effects of lactic acid bacteria-derived fermented feed on the taste and quality of duck meat
Ligen Xu, Jun He, Mingcai Duan, et al.
Food Research International (2023) Vol. 174, pp. 113679-113679
Open Access | Times Cited: 12
Ligen Xu, Jun He, Mingcai Duan, et al.
Food Research International (2023) Vol. 174, pp. 113679-113679
Open Access | Times Cited: 12
Influence of sonication-assisted fermentation on the physicochemical features and antioxidant activities of yogurts fortified by polyphenol-rich pineapple peel powder with varied chemical profiling
Kangshuai Lou, Yuanrong Zheng, Xiaohan Tan, et al.
Food Research International (2024) Vol. 198, pp. 115333-115333
Closed Access | Times Cited: 4
Kangshuai Lou, Yuanrong Zheng, Xiaohan Tan, et al.
Food Research International (2024) Vol. 198, pp. 115333-115333
Closed Access | Times Cited: 4
Comparative analysis of lipolytic enzymes involved in the surface fermentation of dried katsuobushi by xerophilic molds
Shinji Takenaka, R. Toyoshima, Tomoya Umeki, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
Shinji Takenaka, R. Toyoshima, Tomoya Umeki, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
Flavor effect, application status, and research trend of umami peptides based on microbial fermentation in food
Yuhang Fan, Ren‐You Gan, Ziyuan Zhang, et al.
Food Microbiology (2025) Vol. 130, pp. 104769-104769
Closed Access
Yuhang Fan, Ren‐You Gan, Ziyuan Zhang, et al.
Food Microbiology (2025) Vol. 130, pp. 104769-104769
Closed Access
New insights into the dominance of mixed fermentation of Staphylococcus cohnii and Staphylococcus saprophyticus in Chinese bacon: Complete genomic and comparative genomic perspectives
Yang Li, Hongjun Li, Han Wu, et al.
Food Research International (2024) Vol. 189, pp. 114544-114544
Closed Access | Times Cited: 3
Yang Li, Hongjun Li, Han Wu, et al.
Food Research International (2024) Vol. 189, pp. 114544-114544
Closed Access | Times Cited: 3
Insights into the flavor contribution, mechanisms of action, and future trends of coagulase-negative staphylococci in fermented meat products: A review
Yuhang Fan, Iftikhar Hussain Badar, Qian Liu, et al.
Meat Science (2024) Vol. 221, pp. 109732-109732
Closed Access | Times Cited: 2
Yuhang Fan, Iftikhar Hussain Badar, Qian Liu, et al.
Meat Science (2024) Vol. 221, pp. 109732-109732
Closed Access | Times Cited: 2
LC-MS/MS-based metabolomics and multivariate statistical analysis reveal the mechanism of yeast extracellular proteases on myofibrillar protein degradation, metabolite development and sensory characteristics improvement
Danni Li, Yiqi Liang, Qiang Xia, et al.
Food Microbiology (2024) Vol. 128, pp. 104715-104715
Closed Access | Times Cited: 2
Danni Li, Yiqi Liang, Qiang Xia, et al.
Food Microbiology (2024) Vol. 128, pp. 104715-104715
Closed Access | Times Cited: 2
Astral-based DIA proteomics explored the flavor enhancement mechanism of Chinese traditional smoked bacon by staphylococcal co-fermentation
Yang Li, Hongjun Li, Han Wu, et al.
Food Chemistry (2024) Vol. 463, pp. 141563-141563
Closed Access | Times Cited: 1
Yang Li, Hongjun Li, Han Wu, et al.
Food Chemistry (2024) Vol. 463, pp. 141563-141563
Closed Access | Times Cited: 1
Fungal–Bacterial Mutualism: Species and Strain-Dependent Simultaneous Modulation of Branched-Chain Esters and Indole Derivatives in Fermented Sausages through Metabolite Cross-Feeding
Liangyan Rong, Kaihao Liu, Mairui An, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 15, pp. 8749-8759
Closed Access | Times Cited: 1
Liangyan Rong, Kaihao Liu, Mairui An, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 15, pp. 8749-8759
Closed Access | Times Cited: 1
Insights into the mechanism of Penicillium inoculation on microbial succession, volatile compound evolutions and sensory development of Jinhua ham
Danni Li, Zimu Li, Jinxuan Cao, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 7, pp. 4701-4715
Closed Access
Danni Li, Zimu Li, Jinxuan Cao, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 7, pp. 4701-4715
Closed Access
