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 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
María Ángeles Stegmayer, Noelí Sirini, María Julia Ruiz, et al.
Meat Science (2023) Vol. 206, pp. 109337-109337
Open Access | Times Cited: 14
Showing 14 citing articles:
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
Influence of Different Starter Cultures on Physical–Chemical, Microbiological, and Sensory Characteristics of Typical Italian Dry-Cured “Salame Napoli”
Giulia Polizzi, Loriana Casalino, Marika Di Paolo, et al.
Applied Sciences (2024) Vol. 14, Iss. 7, pp. 3035-3035
Open Access | Times Cited: 5
Giulia Polizzi, Loriana Casalino, Marika Di Paolo, et al.
Applied Sciences (2024) Vol. 14, Iss. 7, pp. 3035-3035
Open Access | Times Cited: 5
Bacterial community structure of rice wine from China's Xiaogan and Dazhou regions: Correlation with taste characteristics
Lei Yan, Wenchao Cai, Zhuang Guo, et al.
LWT (2024) Vol. 192, pp. 115733-115733
Open Access | Times Cited: 4
Lei Yan, Wenchao Cai, Zhuang Guo, et al.
LWT (2024) Vol. 192, pp. 115733-115733
Open 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
Control of Listeria monocytogenes in Nitrite-Reduced Mediterranean Dry-Fermented Sausages Using Two Bacteriocinogenic Pediococcus acidilactici Strains
Xavier F. Hospital, Manuela Fernández, Carmen Herranz, et al.
Food and Bioprocess Technology (2025)
Closed Access
Xavier F. Hospital, Manuela Fernández, Carmen Herranz, et al.
Food and Bioprocess Technology (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
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
Buzhou Xu, Weiqiang Qiu, Yuwei Liu, et al.
Food Research International (2025) Vol. 208, pp. 116114-116114
Closed Access
The mechanism of Enterococcus faecium on the virulence of Listeria monocytogenes during the storage of fermented sausages by whole genome analysis
Cong Zhou, Xiaochen Chang, Yafang Zou, et al.
International Journal of Food Microbiology (2024) Vol. 422, pp. 110826-110826
Closed Access | Times Cited: 1
Cong Zhou, Xiaochen Chang, Yafang Zou, et al.
International Journal of Food Microbiology (2024) Vol. 422, pp. 110826-110826
Closed Access | Times Cited: 1
Smoked sausages of bovine meat produced in North Macedonia as a source of pro-technological lactic acid bacteria and coagulase-negative cocci
Giorgia Rampanti, Daniela Nikolovska Nedelkoska, Tatјаna Kalevska, et al.
Heliyon (2024), pp. e37548-e37548
Open Access | Times Cited: 1
Giorgia Rampanti, Daniela Nikolovska Nedelkoska, Tatјаna Kalevska, et al.
Heliyon (2024), pp. e37548-e37548
Open Access | Times Cited: 1
Micronized olive pomace: A sustainable and innovative strategy to improve the oxidative stability of omega-3 enriched salamis
Marcos Roberto Casarin Jovanovichs, Bibiana Alves dos Santos, Camila Sant’Anna Monteiro, et al.
Meat Science (2024) Vol. 221, pp. 109715-109715
Closed Access | Times Cited: 1
Marcos Roberto Casarin Jovanovichs, Bibiana Alves dos Santos, Camila Sant’Anna Monteiro, et al.
Meat Science (2024) Vol. 221, pp. 109715-109715
Closed Access | Times Cited: 1
Improvement of the quality of pork meat during salting due to the use of starter bacterial cultures
Svіtlana Danylenko, Liana Nedorizanyuk, Oksana Potemska, et al.
Potravinarstvo Slovak Journal of Food Sciences (2024) Vol. 18, pp. 239-250
Open Access
Svіtlana Danylenko, Liana Nedorizanyuk, Oksana Potemska, et al.
Potravinarstvo Slovak Journal of Food Sciences (2024) Vol. 18, pp. 239-250
Open Access
Metagenomic profiles of the antimicrobial resistance in traditional Chinese fermented meat products: Core resistome and co-occurrence patterns
Tianming Qu, Ping Wang, Xiaomei Zhao, et al.
International Journal of Food Microbiology (2024) Vol. 418, pp. 110740-110740
Closed Access
Tianming Qu, Ping Wang, Xiaomei Zhao, et al.
International Journal of Food Microbiology (2024) Vol. 418, pp. 110740-110740
Closed Access
Effect of Casing Diameter on Some Qualitative Properties of Smoked Heat-Treated Sucuk Stored in Cold under Modified Atmosphere Conditions
Burak Kayar, Barış Yalınkılıç
Recep Tayyip Erdoğan Üniversitesi Fen ve Mühendislik Bilimleri Dergisi (2024)
Closed Access
Burak Kayar, Barış Yalınkılıç
Recep Tayyip Erdoğan Üniversitesi Fen ve Mühendislik Bilimleri Dergisi (2024)
Closed Access
Bacterial Community Structure of Rice Wine from China's Xiaogan and Dazhou Regions: Correlation with Taste Characteristics
Lei Yan, Wenchao Cai, Zhuang Guo, et al.
(2023)
Closed Access
Lei Yan, Wenchao Cai, Zhuang Guo, et al.
(2023)
Closed Access
