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:
Correlation analysis on the quality indicators of intensified dry-aged beef and microbial succession during fermentation
Yuliang Cheng, Xuening Yin, Lin Xu, et al.
Food Bioscience (2023) Vol. 56, pp. 103439-103439
Closed Access | Times Cited: 5
Yuliang Cheng, Xuening Yin, Lin Xu, et al.
Food Bioscience (2023) Vol. 56, pp. 103439-103439
Closed Access | Times Cited: 5
Showing 5 citing articles:
Insights into Microbial Community and Its Enzymatic Profiles in Commercial Dry-Aged Beef
Yinchu Liu, Xiaoguang Gao, Mingwu Zang, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 529-529
Open Access
Yinchu Liu, Xiaoguang Gao, Mingwu Zang, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 529-529
Open Access
The effect of lactic acid bacteria as a starter on the microbial community and flavors of the fermented beef-soybean paste
Jinhao Zou, H.-Y. Shen, An‐Ping Li, et al.
Food Chemistry (2025) Vol. 484, pp. 144328-144328
Closed Access
Jinhao Zou, H.-Y. Shen, An‐Ping Li, et al.
Food Chemistry (2025) Vol. 484, pp. 144328-144328
Closed Access
Effect of inoculating Staphylococcus xylosus and Lactiplantibacillus plantarum on the flavor formation of in-bag dry-aged beef
Zili Yang, Sam Al‐Dalali, Conggui Chen, et al.
International Journal of Food Microbiology (2025) Vol. 439, pp. 111237-111237
Closed Access
Zili Yang, Sam Al‐Dalali, Conggui Chen, et al.
International Journal of Food Microbiology (2025) Vol. 439, pp. 111237-111237
Closed Access
Study on the Correlations between Quality Indicators of Dry-Aged Beef and Microbial Succession during Fermentation
Yuliang Cheng, Yiyun Meng, Lin Xu, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1552-1552
Open Access | Times Cited: 2
Yuliang Cheng, Yiyun Meng, Lin Xu, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1552-1552
Open Access | Times Cited: 2
Effect of dry aging on quality parameters, protein profile and protein oxidation level of beef
Adem Savaş, Emel Öz, Zeynep Elbir, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 10, pp. 7598-7609
Open Access | Times Cited: 2
Adem Savaş, Emel Öz, Zeynep Elbir, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 10, pp. 7598-7609
Open Access | Times Cited: 2
Effect of Dry Aging on Some Quality Parameters, Protein Profile and Protein Oxidation Level of Beef
Adem Savaş, Emel Öz, Zeynep Elbir, et al.
(2024)
Closed Access
Adem Savaş, Emel Öz, Zeynep Elbir, et al.
(2024)
Closed Access
