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:
Impact of axenic and mixed starter cultures on metabolomic and sensory profiles of ripened Italian salami
Gabriele Rocchetti, Annalisa Rebecchi, Constanza Maria Lopez, et al.
Food Chemistry (2022) Vol. 402, pp. 134182-134182
Closed Access | Times Cited: 27
Gabriele Rocchetti, Annalisa Rebecchi, Constanza Maria Lopez, et al.
Food Chemistry (2022) Vol. 402, pp. 134182-134182
Closed Access | Times Cited: 27
Showing 1-25 of 27 citing articles:
Metabolomics and chemometrics: The next-generation analytical toolkit for the evaluation of food quality and authenticity
Pascual García-Pérez, Pier Paolo Becchi, Leilei Zhang, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104481-104481
Open Access | Times Cited: 26
Pascual García-Pérez, Pier Paolo Becchi, Leilei Zhang, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104481-104481
Open Access | Times Cited: 26
Enhancement of fermented sausage quality driven by mixed starter cultures: Elucidating the perspective of flavor profile and microbial communities
Shasha Zheng, Chunyu Wang, Yingying Hu, et al.
Food Research International (2024) Vol. 178, pp. 113951-113951
Closed Access | Times Cited: 21
Shasha Zheng, Chunyu Wang, Yingying Hu, et al.
Food Research International (2024) Vol. 178, pp. 113951-113951
Closed Access | Times Cited: 21
Effect of staphylococci fermentation and their synergistic Lactobacillus on the physicochemical characteristics and nonvolatile metabolites of Chinese bacon
Yang Li, Hongjun Li, Han Wu, et al.
Meat Science (2024) Vol. 212, pp. 109461-109461
Closed Access | Times Cited: 10
Yang Li, Hongjun Li, Han Wu, et al.
Meat Science (2024) Vol. 212, pp. 109461-109461
Closed Access | Times Cited: 10
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
Effect of a combination of probiotics on the flavor profiling and biogenic amines of composite fermented mutton sausages
Yana Liu, Mayinuer Mijiti, Zequan Xu, et al.
Food Bioscience (2024) Vol. 61, pp. 104835-104835
Closed Access | Times Cited: 7
Yana Liu, Mayinuer Mijiti, Zequan Xu, et al.
Food Bioscience (2024) Vol. 61, pp. 104835-104835
Closed Access | Times Cited: 7
Effect of Fermentation Technology and Storage Time on the Quality of Salami-Type Sausages
K. Dasiewicz, Iwona Szymańska, Mirosław Słowiński, et al.
Applied Sciences (2024) Vol. 14, Iss. 18, pp. 8510-8510
Open Access | Times Cited: 7
K. Dasiewicz, Iwona Szymańska, Mirosław Słowiński, et al.
Applied Sciences (2024) Vol. 14, Iss. 18, pp. 8510-8510
Open Access | Times Cited: 7
Effects of ultrasonic-assisted marinating on degradation of beef protein and formation of flavor precursors
Weifang Lin, Jiafei Zhu, Yangying Sun, et al.
Journal of Food Composition and Analysis (2024) Vol. 133, pp. 106407-106407
Closed Access | Times Cited: 5
Weifang Lin, Jiafei Zhu, Yangying Sun, et al.
Journal of Food Composition and Analysis (2024) Vol. 133, pp. 106407-106407
Closed Access | Times Cited: 5
Flavor evolution of normal- and low-fat Chinese sausage during natural fermentation
Baofang Xing, Tianming Zhou, Haotian Gao, et al.
Food Research International (2023) Vol. 169, pp. 112937-112937
Closed Access | Times Cited: 13
Baofang Xing, Tianming Zhou, Haotian Gao, et al.
Food Research International (2023) Vol. 169, pp. 112937-112937
Closed Access | Times Cited: 13
The metabolic regulation mechanism of gallic acid on biogenic amines and nitrosamines in reduced-nitrite Chinese fermented sausages: A perspective of metabolomics and metagenomics
Qin Zhou, Li Jiang, Jinpeng Zhu, et al.
Food Chemistry (2024) Vol. 456, pp. 139900-139900
Closed Access | Times Cited: 4
Qin Zhou, Li Jiang, Jinpeng Zhu, et al.
Food Chemistry (2024) Vol. 456, pp. 139900-139900
Closed Access | Times Cited: 4
Effects of single fermentation of Lactobacillus sakei and compound fermentation with Staphylococcus carnosus on the metabolomics of beef sausages
Xuan Li, Gaiming Zhao, Yangyi Zheng, et al.
Food Chemistry (2024) Vol. 464, pp. 141728-141728
Closed Access | Times Cited: 4
Xuan Li, Gaiming Zhao, Yangyi Zheng, et al.
Food Chemistry (2024) Vol. 464, pp. 141728-141728
Closed Access | Times Cited: 4
Microbiota dynamics and metabolic mechanisms in fermented sausages inoculated with Lactiplantibacillus plantarum and Staphylococcus xylosus
Yulong Yang, Gang Zhou, Yibing Ding, et al.
Food Research International (2025) Vol. 201, pp. 115680-115680
Closed Access
Yulong Yang, Gang Zhou, Yibing Ding, et al.
Food Research International (2025) Vol. 201, pp. 115680-115680
Closed Access
Effects of Compound Fermentation of Lactic Acid Bacteria IMAUJBP3 and IMAUJBR3 on The Characteristic Flavors and Metabolites of Mutton Fermented Sausages
Jun Han, Yi Wang, Ye Xu, et al.
LWT (2024), pp. 116995-116995
Open Access | Times Cited: 3
Jun Han, Yi Wang, Ye Xu, et al.
LWT (2024), pp. 116995-116995
Open Access | Times Cited: 3
Microbial dynamics and quality characteristics of spontaneously fermented salamis produced by replacing pork fat with avocado pulp
Giuliana Garofalo, Marialetizia Ponte, Gabriele Busetta, et al.
Food Microbiology (2024) Vol. 122, pp. 104536-104536
Open Access | Times Cited: 2
Giuliana Garofalo, Marialetizia Ponte, Gabriele Busetta, et al.
Food Microbiology (2024) Vol. 122, pp. 104536-104536
Open Access | Times Cited: 2
Multifunctional-separation-mode ion chromatography method for determining major metabolites during multiple parallel fermentation of rice wine
Atsushi Hashigami, Ryousei Tamura, Chihiro Takezaki, et al.
Analytical Methods (2024) Vol. 16, Iss. 25, pp. 4045-4053
Closed Access | Times Cited: 2
Atsushi Hashigami, Ryousei Tamura, Chihiro Takezaki, et al.
Analytical Methods (2024) Vol. 16, Iss. 25, pp. 4045-4053
Closed Access | Times Cited: 2
Current Advances in the Salt Reduction Properties of Kokumi γ-Glutamyl Peptides: A Review
Jun Li, Hongbo Yi, Peng Wang, et al.
Food Reviews International (2024), pp. 1-21
Closed Access | Times Cited: 2
Jun Li, Hongbo Yi, Peng Wang, et al.
Food Reviews International (2024), pp. 1-21
Closed Access | Times Cited: 2
Relationship between physicochemical properties, non-volatile substances, and microbial diversity during the processing of dry-cured Spanish mackerel
Shanyu Wang, Chong Jian, Ling Zhao, et al.
Food Research International (2024) Vol. 200, pp. 115501-115501
Closed Access | Times Cited: 2
Shanyu Wang, Chong Jian, Ling Zhao, et al.
Food Research International (2024) Vol. 200, pp. 115501-115501
Closed Access | Times Cited: 2
The effect of common duckweed (Lemna minor L.) extract on the shelf-life of beef burgers stored in modified atmosphere packs: A metabolomics approach
Gabriele Rocchetti, Annalisa Rebecchi, Leilei Zhang, et al.
Food Chemistry X (2023) Vol. 20, pp. 101013-101013
Open Access | Times Cited: 6
Gabriele Rocchetti, Annalisa Rebecchi, Leilei Zhang, et al.
Food Chemistry X (2023) Vol. 20, pp. 101013-101013
Open Access | Times Cited: 6
Volatile compounds, gamma-glutamyl-peptides and free amino acids as biomarkers of long-ripened protected designation of origin Coppa Piacentina
Giulia Leni, Gabriele Rocchetti, Terenzio Bertuzzi, et al.
Food Chemistry (2023) Vol. 440, pp. 138225-138225
Open Access | Times Cited: 5
Giulia Leni, Gabriele Rocchetti, Terenzio Bertuzzi, et al.
Food Chemistry (2023) Vol. 440, pp. 138225-138225
Open Access | Times Cited: 5
The changes of fungal community and flavor substances in Yunnan-style sausages: A comparative analysis of different drying methods
Lifen Shi, Qi Wang, Zhengze Xie, et al.
Food Chemistry (2024) Vol. 460, pp. 140750-140750
Closed Access | Times Cited: 1
Lifen Shi, Qi Wang, Zhengze Xie, et al.
Food Chemistry (2024) Vol. 460, pp. 140750-140750
Closed Access | Times Cited: 1
Untargeted Metabolomics Combined with Sensory Analysis to Evaluate the Chemical Changes in Coppa Piacentina PDO during Different Ripening Times
Gabriele Rocchetti, Alessandra Scansani, Giulia Leni, et al.
Molecules (2023) Vol. 28, Iss. 5, pp. 2223-2223
Open Access | Times Cited: 2
Gabriele Rocchetti, Alessandra Scansani, Giulia Leni, et al.
Molecules (2023) Vol. 28, Iss. 5, pp. 2223-2223
Open Access | Times Cited: 2
The Changes Of Fungal Community and Flavor Substances in Yunnan-Style Sausages: A Comparative Analysis of Different Drying Methods
Lifen Shi, Qi Wang, Zhengze Xie, et al.
(2024)
Closed Access
Lifen Shi, Qi Wang, Zhengze Xie, et al.
(2024)
Closed Access
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
Changes in Faecal Microbiota Profile and Plasma Biomarkers following the Administration of an Antioxidant Oleuropein-Rich Leaf Extract in a Rat Model Mimicking Colorectal Cancer
Sofia Chioccioli, Gabriele Rocchetti, Jessica Ruzzolini, et al.
Antioxidants (2024) Vol. 13, Iss. 6, pp. 724-724
Open Access
Sofia Chioccioli, Gabriele Rocchetti, Jessica Ruzzolini, et al.
Antioxidants (2024) Vol. 13, Iss. 6, pp. 724-724
Open Access
Evaluation of the Nutritional Quality and Shelf Life of Fermented Processed Sheep Salami Inoculated with Lactobacillus casei and Lactobacillus paracasei
Natália Martins dos Santos do Vale, Michelle Rayssa Pereira de Melo, Adelmo Cavalcante Pascoal Filho, et al.
Applied Sciences (2024) Vol. 14, Iss. 13, pp. 5509-5509
Open Access
Natália Martins dos Santos do Vale, Michelle Rayssa Pereira de Melo, Adelmo Cavalcante Pascoal Filho, et al.
Applied Sciences (2024) Vol. 14, Iss. 13, pp. 5509-5509
Open Access
Evaluation of in situ spoilage ability of common facultative anaerobic bacteria and confirmation of volatile spoilage markers in vacuum-packaged lamb
Xiangyuan Wen, Dequan Zhang, Su Wang, et al.
Deleted Journal (2024)
Open Access
Xiangyuan Wen, Dequan Zhang, Su Wang, et al.
Deleted Journal (2024)
Open Access
