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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:

Bioactive peptides and free amino acids profiles in different types of European dry-fermented sausages
Marta Gallego, Leticia Mora, Elizabeth Escudero, et al.
International Journal of Food Microbiology (2018) Vol. 276, pp. 71-78
Open Access | Times Cited: 106

Showing 26-50 of 106 citing articles:

Fate of Bioactive Compounds during Lactic Acid Fermentation of Fruits and Vegetables
Spiros Paramithiotis, Gitishree Das, Han‐Seung Shin, et al.
Foods (2022) Vol. 11, Iss. 5, pp. 733-733
Open Access | Times Cited: 22
Bioactive peptides in fermented foods and their application: a critical review
Rounak Chourasia, Loreni Chiring Phukon, Md Minhajul Abedin, et al.
Systems Microbiology and Biomanufacturing (2022) Vol. 3, Iss. 1, pp. 88-109
Closed Access | Times Cited: 21
Characterization of a lactic acid bacteria using branched-chain amino acid transaminase and protease from Jinhua Ham and application in myofibrillar protein model
Rui Liu, Chenyan Lu, Yongyong Wang, et al.
Meat Science (2022) Vol. 191, pp. 108852-108852
Closed Access | Times Cited: 20
Cleaning the Label of Cured Meat; Effect of the Replacement of Nitrates/Nitrites on Nutrients Bioaccessibility, Peptides Formation, and Cellular Toxicity of In Vitro Digested Salami
Mattia Di Nunzio, Cecilia Loffi, Serena Montalbano, et al.
International Journal of Molecular Sciences (2022) Vol. 23, Iss. 20, pp. 12555-12555
Open Access | Times Cited: 19
Bioactive and Sensory Di- and Tripeptides Generated during Dry-Curing of Pork Meat
Alejandro Heres, Leticia Mora, Fidel Toldrá
International Journal of Molecular Sciences (2023) Vol. 24, Iss. 2, pp. 1574-1574
Open Access | Times Cited: 11
Changes in the physicochemical properties of rapeseed‐derived protein complexes during enzyme‐assisted wet milling
Simone Bleibach Alpiger, Milena Corredig
Sustainable Food Proteins (2023) Vol. 1, Iss. 1, pp. 16-29
Open Access | Times Cited: 11
Sustainability implications and relevance of using omics sciences to investigate cheeses with protected designation of origin
Bruno Galli
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 11, pp. 6388-6396
Closed Access | Times Cited: 4
Portuguese Traditional Dry-Fermented Sausages Processed with Liquid Smoke Flavoring: How This Alternative Technology Affects Proteolysis and Biogenic Amines Profile
A. Gomes, Miguel Elías, C. Santos, et al.
Applied Sciences (2025) Vol. 15, Iss. 3, pp. 1129-1129
Open Access
Alcalase-assisted production of fish skin gelatin rich in high molecular weight (HMW) polypeptide chains and their characterization for film forming capacity
Yi Zhang, Pierre Dutilleul, Chen Li, et al.
LWT (2018) Vol. 110, pp. 117-125
Closed Access | Times Cited: 36
Effect of Flammulina velutipes on the physicochemical and sensory characteristics of Cantonese sausages
Xuping Wang, Mingying Xu, Jingrong Cheng, et al.
Meat Science (2019) Vol. 154, pp. 22-28
Closed Access | Times Cited: 32
Artificial Intelligence in Functional Food Ingredient Discovery and Characterisation: A Focus on Bioactive Plant and Food Peptides
Aoife Doherty, Audrey Wall, Nora Khaldi, et al.
Frontiers in Genetics (2021) Vol. 12
Open Access | Times Cited: 25
Fatty Acids Profile and Antioxidant Properties of Raw Fermented Sausages with the Addition of Tomato Pomace
Patrycja Skwarek, Małgorzata Karwowska
Biomolecules (2022) Vol. 12, Iss. 11, pp. 1695-1695
Open Access | Times Cited: 16
Impact of different cooling times during post-maturation on physicochemical and texture properties of fermented egg-milk beverage
Siwen Lyu, Qi Yang, Xuehui Duan, et al.
Food Bioscience (2023) Vol. 54, pp. 102906-102906
Closed Access | Times Cited: 10
Nutritional and potential health benefits of fermented food proteins
Christabel Tachie, John O. Onuh, Alberta N. A. Aryee
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 3, pp. 1223-1233
Closed Access | Times Cited: 10
Effects of Compound Fermentation of Lactic Acid Bacteria IMAUJBP3 and IMAUJBR3 on The Characteristic Flavors and Metabolites of Mutton Fermented Sausages
Jun Han, Yi Wang, Ye Xu, et al.
LWT (2024), pp. 116995-116995
Open Access | Times Cited: 3
Bioactive Compounds in Fermented Sausages Prepared from Beef and Fallow Deer Meat with Acid Whey Addition
Anna Kononiuk, Małgorzata Karwowska
Molecules (2020) Vol. 25, Iss. 10, pp. 2429-2429
Open Access | Times Cited: 25
Addition of hydrolysed porcine mucosa to low-fishmeal feed improves intestinal morphology and the expressions of intestinal amino acids and small peptide transporters in hybrid groupers (Epinephelus fuscoguttatus ♀ × E. lanceolatus ♂)
Xuanyi Yang, Guanghui Wang, Xumin Zhao, et al.
Aquaculture (2021) Vol. 535, pp. 736389-736389
Closed Access | Times Cited: 20
Improving the safety and quality of Roucha using amine-degrading lactic acid bacteria starters
Jing Han, Xinping Lin, Huipeng Liang, et al.
Food Research International (2022) Vol. 161, pp. 111918-111918
Closed Access | Times Cited: 15
Potential Antioxidant and Angiotensin I-converting Enzyme Inhibitory Activity in Crust of Dry-aged Beef
Juhui Choe, Bum–Jin Park, Hyun Jung Lee, et al.
Scientific Reports (2020) Vol. 10, Iss. 1
Open Access | Times Cited: 22
Dietary supplementation with fermented plant meal enhances growth, antioxidant capacity and expression of TOR signaling pathway genes in gibel carp (Carassius auratus gibelio var. CAS V)
Shenping Cao, Mo Peng, Yangbo Xiao, et al.
Aquaculture Reports (2020) Vol. 19, pp. 100559-100559
Open Access | Times Cited: 21
The role of endogenous enzyme from straw mushroom (Volvariella volvacea) in improving taste and volatile flavor characteristics of Cantonese sausage
Xuping Wang, Pengfei Zhou, Jingrong Cheng, et al.
LWT (2021) Vol. 154, pp. 112627-112627
Open Access | Times Cited: 18
The Use of Pumpkin Plants as a Natural Biocorrector in the Technology of Functional Meat Products
Andrey Alekseev, Olga Krotova, Tatiana Tupolskikh, et al.
Lecture notes in networks and systems (2024), pp. 1119-1129
Closed Access | Times Cited: 2
Effect of simulated gastrointestinal digestion on antioxidant, and anti-inflammatory activities of bioactive peptides generated in sausages fermented with Staphylococcus simulans QB7
Hongying Li, Hongbing Fan, Zihan Wang, et al.
Deleted Journal (2024) Vol. 13, Iss. 3, pp. 1662-1671
Open Access | Times Cited: 2
Assessment of Pyracantha fortuneana fruit extract as a nitrite substitute on the physicochemical properties, sensorial profile, safety risks and functional properties of fermented beef sausages
Zhaoyang Song, Yinjuan Cao, Pei Jia, et al.
LWT (2024) Vol. 200, pp. 116203-116203
Open Access | Times Cited: 2
Compound probiotics starter: A solution for aflatoxin B1 reduction and meat quality improvement in fermented chicken jerky
Hongwei Guo, Jingyan Chen, H Qiu, et al.
Food Control (2024) Vol. 165, pp. 110601-110601
Open Access | Times Cited: 2

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