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:

Showing 1-25 of 51 citing articles:

The potential correlation between microbial communities and flavors in traditional fermented sour meat
Aiai Zhong, Wei Chen, Yufan Duan, et al.
LWT (2021) Vol. 149, pp. 111873-111873
Closed Access | Times Cited: 89
Binding mechanism and antioxidant activity of piperine to hemoglobin
Xia Hu, Di Wu, Lan Tang, et al.
Food Chemistry (2022) Vol. 394, pp. 133558-133558
Closed Access | Times Cited: 49
The Contribution of Microorganisms to the Quality and Flavor Formation of Chinese Traditional Fermented Meat and Fish Products
Jingjing Mao, Xinyi Wang, Hongfan Chen, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 608-608
Open Access | Times Cited: 15
The regulation of volatile flavor compounds in fermented meat products mediated by microorganisms: A review
Shanshan Zhao, Jinzhu Yue, Yue Wang, et al.
Food Bioscience (2024), pp. 105180-105180
Closed Access | Times Cited: 15
Two Debaryomyces hansenii strains as starter cultures for improving the nutritional and sensory quality of dry-cured pork belly
Xiaohui Gong, Xi Chen, Ruifang Mi, et al.
Food Research International (2024) Vol. 183, pp. 114227-114227
Closed Access | Times Cited: 10
Identification of characteristic volatiles and metabolomic pathway during pork storage using HS-SPME-GC/MS coupled with multivariate analysis
Huanhuan Li, Wenhui Geng, Suleiman A. Haruna, et al.
Food Chemistry (2021) Vol. 373, pp. 131431-131431
Open Access | Times Cited: 53
Metabolic heterogeneity and techno-functional attributes of fermented foods-associated coagulase-negative staphylococci
Ameer Khusro, Chirom Aarti
Food Microbiology (2022) Vol. 105, pp. 104028-104028
Closed Access | Times Cited: 36
Development of Healthier and Functional Dry Fermented Sausages: Present and Future
Noelí Sirini, Paulo E. S. Munekata, José M. Lorenzo, et al.
Foods (2022) Vol. 11, Iss. 8, pp. 1128-1128
Open Access | Times Cited: 34
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
Assessment of autochthonous lactic acid bacteria as starter culture for improving traditional Chinese Dongbei Suancai fermentation
Yujuan Zhao, Zijian Zhao, Yansong Gao, et al.
LWT (2023) Vol. 178, pp. 114615-114615
Open Access | Times Cited: 17
New Formulation towards Healthier Meat Products: Juniperus communis L. Essential Oil as Alternative for Sodium Nitrite in Dry Fermented Sausages
Vladimir Tomović, Branislav Šojić, Jovo Savanović, et al.
Foods (2020) Vol. 9, Iss. 8, pp. 1066-1066
Open Access | Times Cited: 49
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
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
Sensory attributes and characterization of aroma profiles of fermented sausages based on fibrous-like meat substitute from soybean protein and Coprinus comatus
Xinyue Yuan, Xuecheng Zhu, Ruohao Sun, et al.
Food Chemistry (2021) Vol. 373, pp. 131537-131537
Closed Access | Times Cited: 30
Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages
Igor Dias, Marta Laranjo, Maria Eduarda Potes, et al.
Fermentation (2022) Vol. 8, Iss. 2, pp. 49-49
Open Access | Times Cited: 22
Effects of lipids with different oxidation levels on protein degradation and biogenic amines formation in Sichuan-style sausages
Yuxuan Liu, Yi‐Fang Yang, Binbin Li, et al.
LWT (2022) Vol. 161, pp. 113344-113344
Open Access | Times Cited: 22
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
Investigating the effect on biogenic amines, nitrite, and N-nitrosamine degradation in cultured sausage ripening through inoculation of Staphylococcus xylosus and lactic acid bacteria
Panpan Hu, Urooj Ali, Tariq Aziz, et al.
Frontiers in Microbiology (2023) Vol. 14
Open Access | Times Cited: 13
Synergistic Effect of Combination of Various Microbial Hurdles in the Biopreservation of Meat and Meat Products—Systematic Review
Marcelina Karbowiak, Piotr Szymański, Dorota Zielińska
Foods (2023) Vol. 12, Iss. 7, pp. 1430-1430
Open Access | Times Cited: 12
Proteolysis of dry-cured ham according to the type and temperature of starter mixed with Debaryomyces hansenii and Penicillium nalgiovense
Sun-Gyeom Kim, Hack-Youn Kim
Food Bioscience (2024) Vol. 58, pp. 103787-103787
Closed Access | Times Cited: 4
Correlation Between Microbial Diversity and Volatile Flavor Compounds of Suan zuo rou, a Fermented Meat Product From Guizhou, China
Wang HanYu, Wei Su, Yingchun Mu, et al.
Frontiers in Microbiology (2021) Vol. 12
Open Access | Times Cited: 24
Proteolytic Effects of Ragi Tempeh Starter and Soybean Derivative as Binders on The Chemical and Organoleptic Characteristics of Fermented Chicken Sausage
Mulia Winirsya Apriliyani, Yuny Erwanto, Edi Suryanto, et al.
IOP Conference Series Earth and Environmental Science (2025) Vol. 1460, Iss. 1, pp. 012033-012033
Open Access
The Aroma of Non-Fermented and Fermented Dry-Cured Meat Products: Savory and Toasted Odors
Lei Li, Carmela Belloch, Mónica Flores
Foods (2025) Vol. 14, Iss. 5, pp. 881-881
Open Access
Elucidating the pattern of flavor evolution during the steaming process of fermented sausages in two dimensions: Strain fermentation and steaming time
Xuefei Shao, Huhu Wang, Xiangyu Song, et al.
Food Chemistry (2025), pp. 143945-143945
Closed Access
The Effect of Tomato Pomace on the Oxidative and Microbiological Stability of Raw Fermented Sausages With Reduced Addition of Nitrites
Patrycja Skwarek, Małgorzata Karwowska
International Journal of Food Science (2025) Vol. 2025, Iss. 1
Open Access
Page 1 - Next Page

Scroll to top