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:
Innovative insights into dry fermented sausages flavor: Unraveling the impact of varied lactobacillus genera-driven fermentation
Shasha Zheng, Yingying Hu, Li-jun Tan, et al.
Food Bioscience (2024) Vol. 60, pp. 104331-104331
Closed Access | Times Cited: 9
Shasha Zheng, Yingying Hu, Li-jun Tan, et al.
Food Bioscience (2024) Vol. 60, pp. 104331-104331
Closed Access | Times Cited: 9
Showing 9 citing articles:
Characterization of key volatile flavor compounds in dried sausages by HS-SPME and SAFE, which combined with GC-MS, GC-O and OAV
He Wang, Zixuan Liu, Haoyue Liu, et al.
Journal of Food Composition and Analysis (2024) Vol. 133, pp. 106438-106438
Closed Access | Times Cited: 10
He Wang, Zixuan Liu, Haoyue Liu, et al.
Journal of Food Composition and Analysis (2024) Vol. 133, pp. 106438-106438
Closed Access | Times Cited: 10
Combination of contact ultrasound and infrared radiation for improving the quality and flavor of air-dried beef during hot air drying
Jiahua Gao, Siyu Cheng, Xiaomei Sun, et al.
Ultrasonics Sonochemistry (2024) Vol. 110, pp. 107047-107047
Open Access | Times Cited: 10
Jiahua Gao, Siyu Cheng, Xiaomei Sun, et al.
Ultrasonics Sonochemistry (2024) Vol. 110, pp. 107047-107047
Open Access | Times Cited: 10
The effects of fermented sausage quality driven by reduction of NaCl: Investigation into the microbial community and flavor profiles
Yue Liu, Yingying Hu, Dongdong Huang, et al.
Food Research International (2025) Vol. 204, pp. 115867-115867
Closed Access | Times Cited: 1
Yue Liu, Yingying Hu, Dongdong Huang, et al.
Food Research International (2025) Vol. 204, pp. 115867-115867
Closed Access | Times Cited: 1
Favour enhancement of dry fermented sausages by nitrite-degrading Levilactobacillus brevis CHOL1: Combining favouromics and lipidomics to elucidate the mechanism of aroma formation
Yue Ying, Ning Zhao, Shankai Yin, et al.
Food Chemistry (2025), pp. 143119-143119
Closed Access
Yue Ying, Ning Zhao, Shankai Yin, et al.
Food Chemistry (2025), pp. 143119-143119
Closed Access
Exploring the regulation of metabolic changes mediated by different combined starter cultures on the characteristic flavor compounds and quality of Sichuan-style fermented sausages
Buzhou Xu, Weiqiang Qiu, Yuwei Liu, et al.
Food Research International (2025) Vol. 208, pp. 116114-116114
Closed Access
Buzhou Xu, Weiqiang Qiu, Yuwei Liu, et al.
Food Research International (2025) Vol. 208, pp. 116114-116114
Closed Access
Don’t Judge a Sausage by Its Cover: Effects of Inoculating Three Indigenous Lactic Acid Bacteria on Quality, Moisture Distribution, and Protein Structure in Fermentation
Yangyi Zheng, Gaiming Zhao, Shichang Zhao, et al.
Fermentation (2025) Vol. 11, Iss. 3, pp. 134-134
Open Access
Yangyi Zheng, Gaiming Zhao, Shichang Zhao, et al.
Fermentation (2025) Vol. 11, Iss. 3, pp. 134-134
Open Access
The effect of uracil on the freeze-drying survival rate of Lactiplantibacillus plantarum YR07 based on transcriptome analysis
Shasha Zheng, Wen-di Zhang, Li-jun Tan, et al.
Food Microbiology (2025), pp. 104803-104803
Closed Access
Shasha Zheng, Wen-di Zhang, Li-jun Tan, et al.
Food Microbiology (2025), pp. 104803-104803
Closed Access
Improving the Flavor, Bioactivity, and Metabolic Characteristics of Corn Silk by Probiotic Co-Fermentation
Yuhan Yuan, Ruijuan Wang, Xuefeng Wu, et al.
Food Bioscience (2025), pp. 106681-106681
Closed Access
Yuhan Yuan, Ruijuan Wang, Xuefeng Wu, et al.
Food Bioscience (2025), pp. 106681-106681
Closed Access
Dynamic changes in the gel properties, microbial community, and volatile flavor profile of Spanish mackerel (Scomberomorus niphonius) sausages inoculated with Lactiplantibacillus plantarum CY1-2
Xinran Lv, Wenyu Wu, Shuilin Liu, et al.
Food & Function (2024)
Closed Access | Times Cited: 1
Xinran Lv, Wenyu Wu, Shuilin Liu, et al.
Food & Function (2024)
Closed Access | Times Cited: 1
