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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:

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

Showing 1-25 of 34 citing articles:

The fourth industrial revolution in the food industry—part II: Emerging food trends
Abdo Hassoun, Alaa El‐Din A. Bekhit, Anet ­Režek ­Jambrak, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 2, pp. 407-437
Closed Access | Times Cited: 106
Probiotics: Health benefits, food application, and colonization in the human gastrointestinal tract
Li Ying Jessie Lau, Siew Young Quek
Food Bioengineering (2024) Vol. 3, Iss. 1, pp. 41-64
Open Access | Times Cited: 18
Pumpkin Oil and Its Effect on the Quality of Naples-Style Salami Produced from Buffalo Meat
Francesca Coppola, Filomena Nazzaro, Florinda Fratianni, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 1077-1077
Open Access | Times Cited: 2
Novel strategies for controlling nitrite content in prepared dishes: Current status, potential benefits, limitations and future challenges
Tiantian Tang, Min Zhang, Chung Lim Law, et al.
Food Research International (2023) Vol. 170, pp. 112984-112984
Closed Access | Times Cited: 42
A Review on the Role of Lactic Acid Bacteria in the Formation and Reduction of Volatile Nitrosamines in Fermented Sausages
Selen Sallan, Zeynep Feyza Yılmaz Oral, Mükerrem Kaya
Foods (2023) Vol. 12, Iss. 4, pp. 702-702
Open Access | Times Cited: 23
Biodegradation of chemical contamination by lactic acid bacteria: A biological tool for food safety
Asem Mahmoud Abdelshafy, Ahmed Rashad Mahmoud, Talat M. Abdelrahman, et al.
Food Chemistry (2024) Vol. 460, pp. 140732-140732
Closed Access | Times Cited: 10
Effect of Artemisia sphaerocephala Krasch gum on the gel properties of myofibrillar protein and its application in cooked sheep sausage
Jiatao Zhang, Jie Meng, Xueyan Yun, et al.
Food Hydrocolloids (2023) Vol. 142, pp. 108752-108752
Closed Access | Times Cited: 21
Applicability of the probiotic Lactiplantibacillus plantarum BFL as an adjunct culture in a dry fermented sausage
Noelí Sirini, María Inés Stegmayer, María Julia Ruiz, et al.
Meat Science (2023) Vol. 200, pp. 109166-109166
Open Access | Times Cited: 19
A comparative analysis of traditional meat processing methods
Kasun Dissanayake, Mohamed Rifky, Khabibulla Nurmukhamedov, et al.
E3S Web of Conferences (2024) Vol. 494, pp. 04023-04023
Open Access | Times Cited: 6
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
Effect of Starter Cultures on Quality of Fermented Sausages
Jungeun Hwang, Yujin Kim, Yeongeun Seo, et al.
Food Science of Animal Resources (2022) Vol. 43, Iss. 1, pp. 1-9
Open Access | Times Cited: 19
Dilute and shoot HPLC-fluorescence method for the quantification of free bioactive amines in dry-fermented sausage
Douglas Evangelista Braga, Valterney Lima Deus, José Eduardo Gonçalves, et al.
Journal of Food Composition and Analysis (2025), pp. 107340-107340
Closed Access
Bacterial viability retention in probiotic foods: a review
Xuewu Liu, Bingyong Mao, Xin Tang, et al.
Critical Reviews in Food Science and Nutrition (2025), pp. 1-23
Closed Access
Lipid Hydrolysis, Oxidation, and Fatty Acid Formation Pathway Mapping of Synergistically Fermented Sausage and Characterization of Lipid Mediating Genes
Kalekristos Yohannes Woldemariam, Zhengkai Wang, Min Cai, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 31, pp. 17536-17548
Closed Access | Times Cited: 3
Comparative Analysis of Commercially Available Flavor Oil Sausages and Smoked Sausages
Penghui Zhao, Yongqiang An, Zijie Dong, et al.
Molecules (2024) Vol. 29, Iss. 16, pp. 3772-3772
Open Access | Times Cited: 3
Application of oligosaccharides in meat processing and preservation
Noemí Echegaray, Sırma Yeğin, Manoj Kumar, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 31, pp. 10947-10958
Closed Access | Times Cited: 14
Effect of Black Garlic on Microbiological Properties, Lipid Oxidation, Residual Nitrite, Nitrosamine Formation and Sensory Characteristics in a Semi-Dry Fermented Sausage
Begüm Akansel, Zeynep Yılmaz Oral, Selen Sallan, et al.
Foods (2023) Vol. 12, Iss. 7, pp. 1545-1545
Open Access | Times Cited: 6
Effect of oat bran addition on the survival of selected probiotic strains in Turkish fermented sausage during cold storage
Hasan İbrahim Kozan, Cemalettin Sarıçoban
Food Bioscience (2023) Vol. 54, pp. 102820-102820
Closed Access | Times Cited: 6
Impact of vegetable fat on the sensory and physicochemical quality characteristics of chevon sausage
Cyril John Domingo, Kristel June D. Sartagoda, Novie Joy C. Catandijan, et al.
Applied Food Research (2023) Vol. 3, Iss. 1, pp. 100265-100265
Open Access | Times Cited: 5
Inactivation of Foodborne Pathogens by Lactiplantibacillus Strains during Meat Fermentation: Kinetics and Mathematical Modelling
Seyed Mohammad Bagher Hashemi, Reza Roohi, Masoud Akbari, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3150-3150
Open Access | Times Cited: 5
The Effects of Nutrition and Health Claim Information on Consumers’ Sensory Preferences and Willingness to Pay
Xinyi Hong, Chenguang Li, Liming Wang, et al.
Foods (2022) Vol. 11, Iss. 21, pp. 3460-3460
Open Access | Times Cited: 8
Gastrointestinal digestion behavior and bioavailability of greenly prepared highly loaded myofibrillar-luteolin vehicle
Zhenyang Wu, Weiyi Zhang, Xue Zhao, et al.
Food Research International (2024) Vol. 187, pp. 114413-114413
Closed Access | Times Cited: 1
Unleashing customer empathy in the circular economy: Development of a high-calcium fish sausage prototype from fermented fish residue
Sasichakorn Wongsaichia, Phaninee Naruetharadhol, Teerapong Pienwisetkaew, et al.
Future Foods (2023) Vol. 9, pp. 100291-100291
Open Access | Times Cited: 3
Species-Specific Deoxyribonucleic Acid (DNA) Identification of Bovine in Cultured Meat Serum for halal Status
Mohd Izhar Ariff Mohd Kashim, Alia Aryssa Abdul Haris, Nur Asmadayana Hasim, et al.
Foods (2022) Vol. 11, Iss. 20, pp. 3235-3235
Open Access | Times Cited: 4
Exploring microbial diversity during the artisanal Salchichón production: Food safety in the consumer spotlight
Olga María Bonilla‐Luque, Antonio Valero, Federico Tomasello, et al.
LWT (2023) Vol. 191, pp. 115550-115550
Open Access | Times Cited: 2
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