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:
Functionality of the bacteriocin sakacin G produced by Lactobacillus curvatus ACU-1 on cooked sausages under industrial conditions
Franco Paolo Rivas, Oscar A. Garro
Letters in Applied Microbiology (2023) Vol. 76, Iss. 2
Closed Access | Times Cited: 5
Franco Paolo Rivas, Oscar A. Garro
Letters in Applied Microbiology (2023) Vol. 76, Iss. 2
Closed Access | Times Cited: 5
Showing 5 citing articles:
Utilizing lactic acid bacteria and their metabolites for controlling Listeria monocytogenes in meat products: Applications, limitations, and future perspectives
Huixuan Yang, Yunge Liu, George‐John E. Nychas, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104699-104699
Closed Access | Times Cited: 5
Huixuan Yang, Yunge Liu, George‐John E. Nychas, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104699-104699
Closed Access | Times Cited: 5
Natural preservatives used in foods: a review
Ana Elena Cedillo-Olivos, Milagros Faridy Juárez‐Chairez, María Stephanie Cid‐Gallegos, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-17
Closed Access | Times Cited: 3
Ana Elena Cedillo-Olivos, Milagros Faridy Juárez‐Chairez, María Stephanie Cid‐Gallegos, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-17
Closed Access | Times Cited: 3
Biopreservation of Food Using Bacteriocins From Lactic Acid Bacteria: Classification, Mechanisms, and Commercial Applications
Dhea Alya Putri, Lei Jiang, Nia Rossiana, et al.
International Journal of Microbiology (2024) Vol. 2024, Iss. 1
Open Access | Times Cited: 3
Dhea Alya Putri, Lei Jiang, Nia Rossiana, et al.
International Journal of Microbiology (2024) Vol. 2024, Iss. 1
Open Access | Times Cited: 3
Effect of adding bacteriocin from Lactobacillus pentosus strain MIL 195 on the quality of chicken sausage as an alternative natural preservative
Raswen Efendi, Fajar Restuhadi, Ahmad Ibrahim Roni Surya Hasibuan, et al.
BIO Web of Conferences (2024) Vol. 99, pp. 02023-02023
Open Access
Raswen Efendi, Fajar Restuhadi, Ahmad Ibrahim Roni Surya Hasibuan, et al.
BIO Web of Conferences (2024) Vol. 99, pp. 02023-02023
Open Access
Influence of starter cultures of lactic acid bacteria on microbiological parameters and shelf life of sausages
S. I. Lokes, L. V. Shevchenko, Kyrylo Doronin, et al.
Potravinarstvo Slovak Journal of Food Sciences (2024) Vol. 18, pp. 935-950
Open Access
S. I. Lokes, L. V. Shevchenko, Kyrylo Doronin, et al.
Potravinarstvo Slovak Journal of Food Sciences (2024) Vol. 18, pp. 935-950
Open Access
