Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Effects of Pediococcus acidilactici and Rhizopus Oryzae on microbiota and metabolomic profiling in fermented dry-cure mutton sausages
Jiang Li, Yingchun Mu, Wei Su, et al.
Food Chemistry (2022) Vol. 403, pp. 134431-134431
Closed Access | Times Cited: 20

Showing 20 citing articles:

Effects of intramuscular fat on the flavor of fresh sheep and goat meat: Recent insights into pre-mortem and post-mortem factors
Tianyu Su, Yu Fu, Jiaxin Tan, et al.
Food Chemistry X (2025) Vol. 25, pp. 102159-102159
Open Access | Times Cited: 2
Comprehensive insights into the mechanism of flavor formation driven via inoculation with mixed starter cultures in dry-fermented tilapia sausages: Integration of macrogenomics, volatilomics, and lipidomics
Ji Wang, Xusong Wang, Wei Yang, et al.
Food Chemistry (2024) Vol. 455, pp. 139950-139950
Closed Access | Times Cited: 9
Analysis of fermentation characteristics in fermented grains across seven rounds of sauce-flavored baijiu: Microbial communities structure, physicochemical parameters, volatile and non-volatile flavor compounds
Xiaomin Liu, Yingchun Mu, X.L. Lv, et al.
Food Chemistry X (2025) Vol. 25, pp. 102228-102228
Open Access | Times Cited: 1
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
Insights into the Metabolite Differentiation Mechanism Between Chinese Dry-Cured Fatty Ham and Lean Ham Through UPLC-MS/MS-Based Untargeted Metabolomics
Ruoyu Xie, Xiaoli Wu, Jun Hu, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 505-505
Open Access
Perspectives on the Probiotic Potential of Indigenous Moulds and Yeasts in Dry-Fermented Sausages
Micaela Álvarez, María J. Andrade, Eva Cebrián, et al.
Microorganisms (2023) Vol. 11, Iss. 7, pp. 1746-1746
Open Access | Times Cited: 10
Metatranscriptomics reveals the effect of fermentation by Pediococcus acidilactici and Rhizopus oryzae on the quality of mutton sausages and the mechanism of odor metabolism
Nuo Chen, Weiling Fu, Jiang Li, et al.
Food Chemistry (2025) Vol. 477, pp. 143472-143472
Closed Access
Rethinking Salt in Dry-Cured Meats: Innovations for a Healthier and Flavorful Future
Rong Huang, Yapeng Fang, Wei Lü, et al.
Food Reviews International (2025), pp. 1-24
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
Potential Correlation between Microbial Diversity and Volatile Flavor Substances in a Novel Chinese-Style Sausage during Storage
Hongfan Chen, Xinyue Kang, Xinyi Wang, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3190-3190
Open Access | Times Cited: 9
Addition of ungerminated and germinated white rice and brown rice to improve the quality of salami
Cindy Espinales, Sócrates Palácios-Ponce, Luis Plaza-Ibarra, et al.
LWT (2023) Vol. 181, pp. 114769-114769
Open Access | Times Cited: 8
Correlations between microbiota succession and volatile profiles development and biogenic amine formation involved in the ripening of Chinese sour meat
Jinhong Zang, Tingren Li, Kai‐Li Liu, et al.
LWT (2024), pp. 117238-117238
Open Access | Times Cited: 2
Effects of Pediococcus acidilactici and Rhizopus Oryzae on protein degradation and flavor formation in fermented mutton sausages
Zihan Li, Wei Su, Yingchun Mu, et al.
LWT (2024), pp. 117075-117075
Open Access | Times Cited: 1
Review: Rhizopus sp. beyond tempeh. An Occidental approach to mold-based fermentations
José María Martín-Miguélez, Jordi Bross, Diego Prado Vásquez, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 39, pp. 101090-101090
Closed Access | Times Cited: 1
Isolation, identification, and fermentation characteristics of endogenous lactic acid bacteria derived from edible mushrooms
Yuanyang Nie, Wenhao LI, Qais Ali Al‐Maqtari, et al.
Food Science and Technology (2023) Vol. 43
Open Access | Times Cited: 2
Correlations between Microbiota Succession and Volatile Profiles Development and Biogenic Amine Formation Involved in the Ripening of Chinese Sour Meat Inoculated with Mixed Starter Cultures
Jinhong Zang, Tingren Li, Kai‐Li Liu, et al.
(2024)
Closed Access
Lipidomics and whole-genome sequencing identify lipid profiles in fermented golden pompano ( Trachinotus ovatus) inoculated with Bacillus subtilis: Influence of indigenous strains on lipid changes
Yanyan Wu, Huifang Wang, Huan Xiang, et al.
Deleted Journal (2024)
Open Access
Effects of Pediococcus Acidilactici and Rhizopus Oryzae on Protein Degradation and Flavor Formation in Fermented Mutton Sausages
Zihan Li, Wei Su, Yingchun Mu, et al.
(2024)
Closed Access
Evaluation of Meat Quality in Duhu Hybrid Lambs Reared in Different Conditions
Wanhang Jia, Jiaxin Yang, Binglei Zhang, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3969-3969
Open Access
Evaluation of a Novel Potentially Probiotic/Pediococcus acidilactici ORE5 in Lactic Acid Fermentation of Cornelian Cherry Juice: Assessment of Nutritional Properties, Physicochemical Characteristics, and Sensory Attributes
Ioanna Mantzourani, Maria Daoutidou, Αντωνία Τέρπου, et al.
Fermentation (2024) Vol. 10, Iss. 12, pp. 650-650
Open Access
Page 1

Scroll to top