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:
Lactic Acid Bacteria in Fermented Fish: Enhancing Flavor and Ensuring Safety
Haotian Cai, Lei Tao, Xianyuan Zhou, et al.
Journal of Agriculture and Food Research (2024) Vol. 16, pp. 101206-101206
Open Access | Times Cited: 13
Haotian Cai, Lei Tao, Xianyuan Zhou, et al.
Journal of Agriculture and Food Research (2024) Vol. 16, pp. 101206-101206
Open Access | Times Cited: 13
Showing 13 citing articles:
Multifunctional Applications of Lactic Acid Bacteria: Enhancing Safety, Quality, and Nutritional Value in Foods and Fermented Beverages
Christian Anumudu, Taghi Miri, Helen Onyeaka
Foods (2024) Vol. 13, Iss. 23, pp. 3714-3714
Open Access | Times Cited: 13
Christian Anumudu, Taghi Miri, Helen Onyeaka
Foods (2024) Vol. 13, Iss. 23, pp. 3714-3714
Open Access | Times Cited: 13
Impact of Metabolites from Foodborne Pathogens on Cancer
Alice Njolke Mafe, Dietrich Büsselberg
Foods (2024) Vol. 13, Iss. 23, pp. 3886-3886
Open Access | Times Cited: 11
Alice Njolke Mafe, Dietrich Büsselberg
Foods (2024) Vol. 13, Iss. 23, pp. 3886-3886
Open Access | Times Cited: 11
Asian green mussel treated with sous vide and chitooligosaccharide-catechin conjugate: Chemical, physical, microbiological, histological properties and quality changes during refrigerated storage
Suriya Palamae, Umesh Patil, Jirakrit Saetang, et al.
Food Control (2025), pp. 111206-111206
Closed Access | Times Cited: 1
Suriya Palamae, Umesh Patil, Jirakrit Saetang, et al.
Food Control (2025), pp. 111206-111206
Closed Access | Times Cited: 1
Investigating the role of Lactococcus lactis D1813, salinity, and dissolved oxygen on the nutritional, chromatic, and textural profile of Litopenaeus vannamei
Muhammad Adil, Xinbo Guo, Junpeng Cai, et al.
Food Chemistry X (2025) Vol. 27, pp. 102404-102404
Open Access | Times Cited: 1
Muhammad Adil, Xinbo Guo, Junpeng Cai, et al.
Food Chemistry X (2025) Vol. 27, pp. 102404-102404
Open Access | Times Cited: 1
High-added-value compounds recovery from supercritical fluid extraction-defatted European Sea bass (Dicentrarchus labrax) viscera by lactic acid Bacteria (L. plantarum and L. casei) assisted fermentation
Yixuan Liu, Juan Manuel Castagnini, Houda Berrada, et al.
Food Chemistry (2025), pp. 143085-143085
Closed Access
Yixuan Liu, Juan Manuel Castagnini, Houda Berrada, et al.
Food Chemistry (2025), pp. 143085-143085
Closed Access
Application of Intelligent Sodium Alginate/Polyvinyl Alcohol Film with UV-Catalyzed Nano-Titanium Dioxide to Enhance Anthocyanin Cross-Linking in Salmon Freshness Monitoring
Fanze Meng, Xirui Yan, Trần Thị Thanh Vân, et al.
(2025)
Closed Access
Fanze Meng, Xirui Yan, Trần Thị Thanh Vân, et al.
(2025)
Closed Access
Encapsulation of Lacticaseibacillus rhamnosus and Staphylococcus xylosus using sodium alginate improves flavour and the nutritional value of pork broth
Chun-lei Lu, Huaxiang Li, Fedrick C. Mgomi, et al.
Food Bioscience (2025), pp. 106264-106264
Closed Access
Chun-lei Lu, Huaxiang Li, Fedrick C. Mgomi, et al.
Food Bioscience (2025), pp. 106264-106264
Closed Access
Microbial Diversity in Traditional Chinese Fermented Sauces and Their Impact on Flavor Quality and Safety: A Comprehensive Overview of Recent Advances
Xiao Liu, Lingxiao Liu, Qin-Guo Xu, et al.
Food Reviews International (2025), pp. 1-21
Closed Access
Xiao Liu, Lingxiao Liu, Qin-Guo Xu, et al.
Food Reviews International (2025), pp. 1-21
Closed Access
Qualitative and quantitative detection of the quorum sensing signalling molecule autoinducer-2 in fermented milk based on 2,3-diaminonaphthalene derivatisation
Hanyi Li, Zihang Shi, Xiankang Fan, et al.
Food Bioscience (2025), pp. 106420-106420
Closed Access
Hanyi Li, Zihang Shi, Xiankang Fan, et al.
Food Bioscience (2025), pp. 106420-106420
Closed Access
Probiotic Products from Laboratory to Commercialization
Lei Guo, Aman Khan, Grażyna Budryn, et al.
Trends in Food Science & Technology (2024), pp. 104807-104807
Closed Access | Times Cited: 3
Lei Guo, Aman Khan, Grażyna Budryn, et al.
Trends in Food Science & Technology (2024), pp. 104807-104807
Closed Access | Times Cited: 3
Evaluation of exogenous lactic acid bacteria, yeasts and staphylococci for flavor improvement of channel catfish frame hydrolysate
Pei Gao, Qixing Jiang, Zhiqing Zhang, et al.
LWT (2024) Vol. 213, pp. 117032-117032
Open Access | Times Cited: 1
Pei Gao, Qixing Jiang, Zhiqing Zhang, et al.
LWT (2024) Vol. 213, pp. 117032-117032
Open Access | Times Cited: 1
Sustainable valorisation of seafood-derived proteins: current approaches for recovery and applications in biomedical and food systems
Slim Smaoui, Elahesadat Hosseini, Zenebe Tadesse Tsegay, et al.
Food Bioscience (2024) Vol. 62, pp. 105450-105450
Closed Access | Times Cited: 1
Slim Smaoui, Elahesadat Hosseini, Zenebe Tadesse Tsegay, et al.
Food Bioscience (2024) Vol. 62, pp. 105450-105450
Closed Access | Times Cited: 1
Genomic and phenotypic characterization of Weissella paramesenteroides WP12 from fermented fish sauce (Budu) reveals promising strain for food fermentation and probiotic applications
Nattarika Chaichana, Jirasa Boonsan, Kamonnut Singkhamanan, et al.
LWT (2024) Vol. 215, pp. 117197-117197
Open Access
Nattarika Chaichana, Jirasa Boonsan, Kamonnut Singkhamanan, et al.
LWT (2024) Vol. 215, pp. 117197-117197
Open Access
