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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:

Isolation and characterization of coagulase negative staphylococci with high proteolytic activity from dry fermented sausages as a potential starter culture
Hongying Li, Qiujin Zhu, Xi Chen, et al.
Food Research International (2022) Vol. 162, pp. 111957-111957
Closed Access | Times Cited: 30

Showing 1-25 of 30 citing articles:

Staphylococcus inoculation enhances the sensorial attributes of Chinese bacon by coordinating the composition of flavor compounds through amino acid metabolism
Yang Li, Hongjun Li, Han Wu, et al.
Food Research International (2024) Vol. 178, pp. 113936-113936
Closed Access | Times Cited: 11
TMT-labelled quantitative proteomics reveals the mechanism of Rhodotorula mucilaginosa on proteolysis of dry-cured ham: Structural protein degradation, amino acid release and taste improvement
Tianmeng Zhang, Ying Wang, Jing Zhu, et al.
Food Chemistry (2025) Vol. 472, pp. 142991-142991
Closed Access | Times Cited: 1
Correlation between microbial community succession and flavor substances during fermentation of Yongchuan Douchi
Lin Lan, Jingxin Wang, Shengyu Wang, et al.
Food Bioscience (2023) Vol. 56, pp. 103192-103192
Closed Access | Times Cited: 18
Starting with screening strains to construct synthetic microbial communities (SynComs) for traditional food fermentation
Xinyi Jiang, Zheng Peng, Juan Zhang
Food Research International (2024) Vol. 190, pp. 114557-114557
Closed Access | Times Cited: 8
Bacterial diversity and physicochemical properties of low-salt shrimp paste fermented at different temperatures
Bingbing Yang, Yangliu Liu, Yaxin Sang, et al.
LWT (2023) Vol. 187, pp. 115277-115277
Open Access | Times Cited: 16
Effects of lactic acid bacteria and coagulase-negative staphylococci on dry-fermented sausage quality and safety: Systematic review and meta-analysis
María Ángeles Stegmayer, Noelí Sirini, María Julia Ruiz, et al.
Meat Science (2023) Vol. 206, pp. 109337-109337
Open Access | Times Cited: 14
Inoculation with autochthonous yeast strains in Harbin dry sausages with partial substitution of NaCl by KCl: bacterial community structure and flavour profiles
Xiang-ao Li, Jiaqi Liu, Biying Zhang, et al.
Food Microbiology (2025) Vol. 128, pp. 104739-104739
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
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
Optimization of the production of a lipase from Staphylococcus pasteuri and its immobilization/stabilization on a hydrophobic support
TIOUCHE Amina, Haddadi-Guemghar Hayate, GUENDOUZ Naima, et al.
Process Biochemistry (2025)
Closed Access
Isolation, characterization, and fermentation potential of coagulase-negative Staphylococci with taste-enhancing properties from Chinese traditional bacon
Yang Li, Hongjun Li, Han Wu, et al.
Food Chemistry X (2023) Vol. 20, pp. 100912-100912
Open Access | Times Cited: 9
New insights into the dominance of mixed fermentation of Staphylococcus cohnii and Staphylococcus saprophyticus in Chinese bacon: Complete genomic and comparative genomic perspectives
Yang Li, Hongjun Li, Han Wu, et al.
Food Research International (2024) Vol. 189, pp. 114544-114544
Closed Access | Times Cited: 3
A hyperstable, low-salt adapted protease from halophilic archaeon with potential applications in salt-fermented foods
Jing Hou, Qing-Ke Zhang, Ruo-Yao Zhang, et al.
Food Research International (2024) Vol. 191, pp. 114738-114738
Closed Access | Times Cited: 3
Technological and Safety Characterization of Coagulase-Negative Staphylococci Isolated from Sardinian Fermented Sausage Made by Ovine Meat
Nicoletta P. Mangia, Michele Cottu, Maria Aponte, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 633-633
Open Access | Times Cited: 2
Hydrolysis of Beef Sarcoplasmic Protein by Dry-Aged Beef-Isolated Penicillium oxalicum and Its Associated Metabolic Pathways
Yujia Liu, Depeng Sun, Anqi Peng, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1038-1038
Open Access | Times Cited: 2
Coagulase-negative staphylococci enhance the colour of fermented meat through a complex cross-talk between the arginase and nitric oxide synthase activities
L. Premi, Gabriele Rocchetti, Chiara Rossetti, et al.
LWT (2024) Vol. 202, pp. 116333-116333
Open Access | Times Cited: 2
Insights into the flavor contribution, mechanisms of action, and future trends of coagulase-negative staphylococci in fermented meat products: A review
Yuhang Fan, Iftikhar Hussain Badar, Qian Liu, et al.
Meat Science (2024) Vol. 221, pp. 109732-109732
Closed Access | Times Cited: 2
Prevalence of antimicrobial resistance in a full-scale drinking water treatment plant
Qihui Gu, Lin Tao, Xianhu Wei, et al.
Journal of Environmental Management (2023) Vol. 344, pp. 118396-118396
Closed Access | Times Cited: 6
Purification of Extracellular Protease from Staphylococcus simulans QB7and Its Ability in Generating Antioxidant and Anti-inflammatory Peptides from Meat Proteins
Hongying Li, Hongbing Fan, Kuan Lu, et al.
Nutrients (2022) Vol. 15, Iss. 1, pp. 65-65
Open Access | Times Cited: 7
Evolution of free amino acids, biogenic amines and volatile compounds in fermented sausages inoculated with Lactiplantibacillus plantarum and Staphylococcus simulans
Xuefei Shao, Huhu Wang, Xiangyu Song, et al.
Deleted Journal (2024)
Open Access | Times Cited: 1
Whole genome sequencing of two strains of Staphylococcus simulans and their effects on the nitrosomyoglobin formation based on nitric oxide synthase
Qicheng Huang, Honggang Tang, Ke Zhao, et al.
Food Bioscience (2024) Vol. 62, pp. 105378-105378
Closed Access | Times Cited: 1
Isolation, Genomics-Based and Biochemical Characterization of Bacteriocinogenic Bacteria and Their Bacteriocins, Sourced from the Gastrointestinal Tract of Meat-Producing Pigs
Ester Sevillano, Irene Lafuente, Nuria Peña, et al.
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 22, pp. 12210-12210
Open Access | Times Cited: 1
Autochthonous Cultures to Improve Safety and Standardize Quality of Traditional Dry Fermented Meats
Franca Rossi, Patrizia Tucci, Ilaria Del Matto, et al.
Microorganisms (2023) Vol. 11, Iss. 5, pp. 1306-1306
Open Access | Times Cited: 3
Autochthonous Cultures to Improve Safety and Stabilize Quality of Traditional Dry Fermented Meats
Franca Rossi, Patrizia Tucci, Ilaria Del Matto, et al.
(2023)
Open Access | Times Cited: 2
Probiotics as starter and nonstarter cultures in fermented foods
Luís Patarata, Paulo E. S. Munekata, Maria João Fraqueza
Elsevier eBooks (2023), pp. 203-233
Closed Access | Times Cited: 2
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