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OpenAlex Citation Counts

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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:

A comprehensive review of the role of microorganisms on texture change, flavor and biogenic amines formation in fermented meat with their action mechanisms and safety
Tolulope Joshua Ashaolu, Ibrahim Khalifa, Matta A. Mesak, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 19, pp. 3538-3555
Closed Access | Times Cited: 98

Showing 1-25 of 98 citing articles:

The regulation of key flavor of traditional fermented food by microbial metabolism: A review
Ke Zhang, Tingting Zhang, Ren-Rong Guo, et al.
Food Chemistry X (2023) Vol. 19, pp. 100871-100871
Open Access | Times Cited: 127
Ecological succession and functional characteristics of lactic acid bacteria in traditional fermented foods
Yingyu Wang, Chenhao Zhang, Fengsong Liu, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 22, pp. 5841-5855
Closed Access | Times Cited: 110
Biogenic Amines in Meat and Meat Products: A Review of the Science and Future Perspectives
Maria Schirone, Luigi Esposito, F D'Onofrio, et al.
Foods (2022) Vol. 11, Iss. 6, pp. 788-788
Open Access | Times Cited: 79
A review of biogenic amines in fermented foods: Occurrence and health effects
Nikita Saha Turna, Rena Chung, Lorraine McIntyre
Heliyon (2024) Vol. 10, Iss. 2, pp. e24501-e24501
Open Access | Times Cited: 43
Bio-Preservation of Meat and Fermented Meat Products by Lactic Acid Bacteria Strains and Their Antibacterial Metabolites
Shima Kaveh, Seyed Mohammad Bagher Hashemi, Elahe Abedi, et al.
Sustainability (2023) Vol. 15, Iss. 13, pp. 10154-10154
Open Access | Times Cited: 41
Recent developments in off-odor formation mechanism and the potential regulation by starter cultures in dry-cured ham
Changyu Zhou, Qiang Xia, Lihui Du, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 27, pp. 8781-8795
Closed Access | Times Cited: 39
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
Insights into the fish protein degradation induced by the fish-borne spoiler Pseudomonas psychrophila and Shewanella putrefaciens: From whole genome sequencing to quality changes
Shiliang Jia, Zhifang Jia, Jun An, et al.
International Journal of Food Microbiology (2024) Vol. 416, pp. 110675-110675
Closed Access | Times Cited: 11
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: 10
Effect of staphylococci fermentation and their synergistic Lactobacillus on the physicochemical characteristics and nonvolatile metabolites of Chinese bacon
Yang Li, Hongjun Li, Han Wu, et al.
Meat Science (2024) Vol. 212, pp. 109461-109461
Closed Access | Times Cited: 10
Physicochemical characteristics, texture changes, proteolysis and volatile flavor compounds of fermented sausages by mixed starters: effects of incorporating varying proportions of pale, soft and exudative pork
Yuanzhen Ye, Islam Md Ariful, Julia Zhu, et al.
LWT (2025) Vol. 216, pp. 117349-117349
Open Access | Times Cited: 1
Enhancement of the flavor compound 3-Methylbutanal and sensory quality in sausages fermented by Lactococcus lactis CGMCC 31087: Leucine and α-Ketoglutaric acid as supplements
Lei Chen, Cheng‐I Wei, Rui Liu, et al.
Food Chemistry (2025), pp. 143091-143091
Closed Access | Times Cited: 1
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
Unraveling the difference in flavor characteristics of dry sausages inoculated with different autochthonous lactic acid bacteria
Yingying Hu, Jiawang Wang, Qian Liu, et al.
Food Bioscience (2022) Vol. 47, pp. 101778-101778
Closed Access | Times Cited: 34
The Application of Metagenomics to Study Microbial Communities and Develop Desirable Traits in Fermented Foods
Meghana Srinivas, Órla O’Sullivan, Paul D. Cotter, et al.
Foods (2022) Vol. 11, Iss. 20, pp. 3297-3297
Open Access | Times Cited: 32
The combination of high‐throughput sequencing and LC–MS/MS reveals the mechanism of Staphylococcus inoculation on bacterial community succession and taste development during the processing of dry‐cured bacon
Xueyi Wu, Daodong Pan, Qiang Xia, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 103, Iss. 14, pp. 7187-7198
Closed Access | Times Cited: 17
Effects of Saccharomyces cerevisiae and Kluyveromyces marxianus on the Physicochemical, Microbial, and Flavor Changes of Sauce Meat during Storage
Lili Ji, Shu Wang, Yanan Zhou, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 396-396
Open Access | Times Cited: 7
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
Effect of Fermentation Technology and Storage Time on the Quality of Salami-Type Sausages
K. Dasiewicz, Iwona Szymańska, Mirosław Słowiński, et al.
Applied Sciences (2024) Vol. 14, Iss. 18, pp. 8510-8510
Open Access | Times Cited: 7
Quality relationship between smoked and air-dried bacon of Sichuan-Chongqing in China: Free amino acids, volatile compounds, and microbial diversity
Yang Li, Hongjun Li, Han Wu, et al.
Food Research International (2022) Vol. 164, pp. 112274-112274
Closed Access | Times Cited: 26
Characterisation of key volatile compounds in fermented sour meat after fungi growth inhibition
Aiai Zhong, Wei Chen, Lin Hu, et al.
LWT (2022) Vol. 165, pp. 113662-113662
Open Access | Times Cited: 25
Characterization of physicochemical properties, microbial diversity and volatile compounds of traditional fermented soybean paste in Henan province of China
Zhiyuan Tian, Kashif Ameer, Yanling Shi, et al.
Food Bioscience (2022) Vol. 50, pp. 102045-102045
Closed Access | Times Cited: 24
Novel insights from protein degradation: Deciphering the dynamic evolution of biogenic amines as a quality indicator in pork during storage
Minghui Gu, Cheng Li, Yuanyuan Su, et al.
Food Research International (2023) Vol. 167, pp. 112684-112684
Closed Access | Times Cited: 15
Innovative Applications of Tenebrio molitor Larvae in the Production of Sustainable Meat Sausages: Quality and Safety Aspects
Agnė Jankauskienė, Sandra Kiseliovienė, Dominykas Aleknavičius, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1451-1451
Open Access | Times Cited: 6
Certain Fermented Foods and Their Possible Health Effects with a Focus on Bioactive Compounds and Microorganisms
Gülsüm Deveci, Elif Çelik, Duygu Ağagündüz, et al.
Fermentation (2023) Vol. 9, Iss. 11, pp. 923-923
Open Access | Times Cited: 13
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