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:
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: 4
Lingjie Kong, Jie‐Ying Deng, Kezhou Cai, et al.
Food Bioscience (2023) Vol. 52, pp. 102478-102478
Closed Access | Times Cited: 4
Showing 4 citing articles:
Evaluation of nitrosylmyoglobin production in autochthonous microorganisms isolated from Yunnan traditional fermented meats: Focus on coagulase-negative cocci
Biqin Liu, Hong Li, Junfei Chen, et al.
LWT (2025), pp. 117837-117837
Open Access
Biqin Liu, Hong Li, Junfei Chen, et al.
LWT (2025), pp. 117837-117837
Open Access
Heat penetration and quality attributes of superheated steam sterilization (SHS) home meal replacement (HMR) meat products stew
Han Soo Ahn, Seung Su Yu, Cho Yeon Kim, et al.
LWT (2023) Vol. 191, pp. 115621-115621
Open Access | Times Cited: 5
Han Soo Ahn, Seung Su Yu, Cho Yeon Kim, et al.
LWT (2023) Vol. 191, pp. 115621-115621
Open Access | Times Cited: 5
Evaluation of chromogenic activities of the three microorganisms using methemoglobin model system for their potential application in cured fish
Di Fang, Yanshun Xu, Xiaojing Zhang, et al.
Food Bioscience (2024) Vol. 60, pp. 104424-104424
Closed Access | Times Cited: 1
Di Fang, Yanshun Xu, Xiaojing Zhang, et al.
Food Bioscience (2024) Vol. 60, pp. 104424-104424
Closed Access | Times Cited: 1
Screening Zinc Protoporphyrin-Forming Lactic Acid Bacteria to Replace Nitrite in Meat Products
Qianhui Yang, Zhiqiang Feng, Qian Chen, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3808-3808
Open Access
Qianhui Yang, Zhiqiang Feng, Qian Chen, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3808-3808
Open Access
Efeito das proantocianidinas da casca de jatobá (>i<Hymenaea courbaril>/i<) sobre a qualidade físico-química e sensorial da salsicha de frango armazenada sob refrigeração
Carlos Eduardo Cardoso de Aguiar Freire
(2023)
Open Access
Carlos Eduardo Cardoso de Aguiar Freire
(2023)
Open Access
