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:
Effect of protective cultures on spoilage bacteria and the quality of vacuum-packaged lamb meat
Michelle M. Xu, Mandeep Kaur, Christopher J. Pillidge, et al.
Food Bioscience (2022) Vol. 50, pp. 102148-102148
Closed Access | Times Cited: 11
Michelle M. Xu, Mandeep Kaur, Christopher J. Pillidge, et al.
Food Bioscience (2022) Vol. 50, pp. 102148-102148
Closed Access | Times Cited: 11
Showing 11 citing articles:
Research progress on the use of lactic acid bacteria as natural bio-preservatives against Pseudomonas spp. in meat and meat products: A review
Valerio Marcelli, Andrea Osimani, Lucia Aquilanti
Food Research International (2024) Vol. 196, pp. 115129-115129
Open Access | Times Cited: 13
Valerio Marcelli, Andrea Osimani, Lucia Aquilanti
Food Research International (2024) Vol. 196, pp. 115129-115129
Open Access | Times Cited: 13
Integrated microbiome and metabolomics analysis of spoilage characteristics of modified atmosphere packaged pork
Xueya Wang, Ping Li, Xingguang Chen, et al.
Food Research International (2025) Vol. 203, pp. 115827-115827
Closed Access | Times Cited: 1
Xueya Wang, Ping Li, Xingguang Chen, et al.
Food Research International (2025) Vol. 203, pp. 115827-115827
Closed Access | Times Cited: 1
Protective Cultures in Food Products: From Science to Market
Sebastian W. Fischer, Fritz Titgemeyer
Foods (2023) Vol. 12, Iss. 7, pp. 1541-1541
Open Access | Times Cited: 19
Sebastian W. Fischer, Fritz Titgemeyer
Foods (2023) Vol. 12, Iss. 7, pp. 1541-1541
Open Access | Times Cited: 19
Mechanism, application, and prospect of bioprotective cultures in meat and meat products
Yuhang Fan, Kaida Zhang, Qian Liu, et al.
Food Chemistry (2025) Vol. 476, pp. 143474-143474
Closed Access
Yuhang Fan, Kaida Zhang, Qian Liu, et al.
Food Chemistry (2025) Vol. 476, pp. 143474-143474
Closed Access
Australian consumers’ attitudes to packaged fresh meat products with added microbial bioprotective cultures for shelf-life extension
Michelle M. Xu, Mandeep Kaur, Christopher J. Pillidge, et al.
Meat Science (2023) Vol. 198, pp. 109095-109095
Closed Access | Times Cited: 10
Michelle M. Xu, Mandeep Kaur, Christopher J. Pillidge, et al.
Meat Science (2023) Vol. 198, pp. 109095-109095
Closed Access | Times Cited: 10
Evaluating the colour formation and oxidation effect of Leuconostoc mesenteroides subsp. IMAU:80679 combining with ascorbic acid in fermented sausages
Lingjie Kong, Jie‐Ying Deng, Kezhou Cai, et al.
Food Bioscience (2023) Vol. 52, pp. 102478-102478
Closed Access | Times Cited: 5
Lingjie Kong, Jie‐Ying Deng, Kezhou Cai, et al.
Food Bioscience (2023) Vol. 52, pp. 102478-102478
Closed Access | Times Cited: 5
Shelf-Life Determination of “Hiwan Tahu” Using Accelerated Shelf-Life Testing (ASLT) with Arrhenius Model
Yoyok Budi Pramono, Sri Mulyani, Setya Budi Muhammad Abduh, et al.
International Journal on Advanced Science Engineering and Information Technology (2024) Vol. 14, Iss. 2, pp. 717-722
Open Access
Yoyok Budi Pramono, Sri Mulyani, Setya Budi Muhammad Abduh, et al.
International Journal on Advanced Science Engineering and Information Technology (2024) Vol. 14, Iss. 2, pp. 717-722
Open Access
Chemical, Microbial, and Sensory Effects of Natural Preservatives as Sulfur Dioxide Replacers in Boerewors
Alicia Freitag, MacDonald Cluff, Wilben Pretorius, et al.
Journal of Food Processing and Preservation (2024) Vol. 2024, Iss. 1
Open Access
Alicia Freitag, MacDonald Cluff, Wilben Pretorius, et al.
Journal of Food Processing and Preservation (2024) Vol. 2024, Iss. 1
Open Access
Preliminary data on the microbial profile of dry and wet aged bovine meat obtained from different breeds in Sardinia
Maria Pina Meloni, Francesca Piras, Giuliana Siddi, et al.
Italian Journal of Food Safety (2023) Vol. 12, Iss. 2
Open Access | Times Cited: 1
Maria Pina Meloni, Francesca Piras, Giuliana Siddi, et al.
Italian Journal of Food Safety (2023) Vol. 12, Iss. 2
Open Access | Times Cited: 1
Influence of Wet Ageing on Beef Quality Traits
Francesco Sirtori, Silvia Parrini, Maria Chiara Fabbri, et al.
Animals (2022) Vol. 13, Iss. 1, pp. 58-58
Open Access | Times Cited: 2
Francesco Sirtori, Silvia Parrini, Maria Chiara Fabbri, et al.
Animals (2022) Vol. 13, Iss. 1, pp. 58-58
Open Access | Times Cited: 2
Investigation of the Suitability of a Combination of Ethyl-Να-dodecanyl-L-arginat_HCl (LAE) and Starter Culture Bacteria for the Reduction of Bacteria from Fresh Meat of Different Animal Species
Maike Drevin, Madeleine Plötz, Carsten Krischek
Foods (2023) Vol. 12, Iss. 22, pp. 4138-4138
Open Access
Maike Drevin, Madeleine Plötz, Carsten Krischek
Foods (2023) Vol. 12, Iss. 22, pp. 4138-4138
Open Access
