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:
Functional fermented meat products with probiotics—A review
Paulo E. S. Munekata, Mirian Pateiro, Igor Tomašević, et al.
Journal of Applied Microbiology (2021) Vol. 133, Iss. 1, pp. 91-103
Open Access | Times Cited: 44
Paulo E. S. Munekata, Mirian Pateiro, Igor Tomašević, et al.
Journal of Applied Microbiology (2021) Vol. 133, Iss. 1, pp. 91-103
Open Access | Times Cited: 44
Showing 26-50 of 44 citing articles:
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
Seyed Mohammad Bagher Hashemi, Reza Roohi, Masoud Akbari, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3150-3150
Open Access | Times Cited: 5
Bioaccessibility and Microencapsulation of Lactobacillus sp. to Enhance Nham Protein Hydrolysates in Thai Fermented Sausage
Srisan Phupaboon, Papatchaya Kontongdee, Farah J. Hashim, et al.
Foods (2022) Vol. 11, Iss. 23, pp. 3846-3846
Open Access | Times Cited: 8
Srisan Phupaboon, Papatchaya Kontongdee, Farah J. Hashim, et al.
Foods (2022) Vol. 11, Iss. 23, pp. 3846-3846
Open Access | Times Cited: 8
Effect of Inoculation with Lacticaseibacillus casei and Staphylococcus carnosus on the Quality of Squid (Dosidicus gigas) Surimi Sausage
Hongliang Mu, Peifang Weng, Zufang Wu
Fermentation (2023) Vol. 9, Iss. 9, pp. 794-794
Open Access | Times Cited: 4
Hongliang Mu, Peifang Weng, Zufang Wu
Fermentation (2023) Vol. 9, Iss. 9, pp. 794-794
Open Access | Times Cited: 4
Probiotics: beneficial microbes for health and the food industry
Anindita Deb Pal, Anasuya Pal
Elsevier eBooks (2024), pp. 47-86
Closed Access | Times Cited: 1
Anindita Deb Pal, Anasuya Pal
Elsevier eBooks (2024), pp. 47-86
Closed Access | Times Cited: 1
Improvement of the chemical quality and sensory attributes of ground beef incorporated with probiotics
Reda Abdallah, Nader Y. Moustafa, Ghada A.K. Kirrella, et al.
Food Bioscience (2024) Vol. 59, pp. 103981-103981
Closed Access | Times Cited: 1
Reda Abdallah, Nader Y. Moustafa, Ghada A.K. Kirrella, et al.
Food Bioscience (2024) Vol. 59, pp. 103981-103981
Closed Access | Times Cited: 1
Microbial Preservation and Quality Control of Fermented Foods
Birbal Singh, Gorakh Mal, Rajkumar Singh Kalra, et al.
(2024), pp. 553-563
Closed Access | Times Cited: 1
Birbal Singh, Gorakh Mal, Rajkumar Singh Kalra, et al.
(2024), pp. 553-563
Closed Access | Times Cited: 1
Fermented foods as alternative functional foods during post-pandemic in Asia
Wan Abd Al Qadr Imad Wan‐Mohtar, Zul Ilham, Adi Ainurzaman Jamaludin, et al.
Frontiers in Food Science and Technology (2022) Vol. 2
Open Access | Times Cited: 6
Wan Abd Al Qadr Imad Wan‐Mohtar, Zul Ilham, Adi Ainurzaman Jamaludin, et al.
Frontiers in Food Science and Technology (2022) Vol. 2
Open Access | Times Cited: 6
Enrichment of foods with prebiotics
María Ángeles Stegmayer, Noelí Sirini, L.S. Frizzo, et al.
Elsevier eBooks (2023), pp. 171-201
Closed Access | Times Cited: 3
María Ángeles Stegmayer, Noelí Sirini, L.S. Frizzo, et al.
Elsevier eBooks (2023), pp. 171-201
Closed Access | Times Cited: 3
Encapsulation of probiotics and their application in beef patties
Adrielle Bahiense Trevisan, Marcos Cruz dos Santos, Juliana Sant’Ana Falcão Leite, et al.
Acta Scientiarum Polonorum Technologia Alimentaria (2022) Vol. 21, Iss. 3, pp. 281-291
Open Access | Times Cited: 3
Adrielle Bahiense Trevisan, Marcos Cruz dos Santos, Juliana Sant’Ana Falcão Leite, et al.
Acta Scientiarum Polonorum Technologia Alimentaria (2022) Vol. 21, Iss. 3, pp. 281-291
Open Access | Times Cited: 3
Encapsulation of probiotics and their application in beef patties [pdf]
Adrielle Bahiense Trevisan, Marcos Cruz dos Santos, Juliana Sant’Ana Falcão Leite, et al.
Acta Scientiarum Polonorum Technologia Alimentaria (2022) Vol. 21, Iss. 3, pp. 281-291
Open Access | Times Cited: 3
Adrielle Bahiense Trevisan, Marcos Cruz dos Santos, Juliana Sant’Ana Falcão Leite, et al.
Acta Scientiarum Polonorum Technologia Alimentaria (2022) Vol. 21, Iss. 3, pp. 281-291
Open Access | Times Cited: 3
Traditional Foods as Sources of Probiotics
Birbal Singh, Gorakh Mal, Rajkumar Singh Kalra, et al.
(2024), pp. 33-63
Closed Access
Birbal Singh, Gorakh Mal, Rajkumar Singh Kalra, et al.
(2024), pp. 33-63
Closed Access
Lacticaseibacillus rhamnosus Probio-M9: Impact on the metabolic profile of brown probiotic-fermented milk beverages during storage
Dandan Wang, Jianli Li, Wusigale, et al.
Food Bioscience (2024), pp. 105477-105477
Open Access
Dandan Wang, Jianli Li, Wusigale, et al.
Food Bioscience (2024), pp. 105477-105477
Open Access
Viability and functional impact of probiotic and starter cultures in salami-type fermented meat products
Emma Mani‐López, Ricardo H. Hernández‐Figueroa, Aurelio López‐Malo, et al.
Frontiers in Chemistry (2024) Vol. 12
Open Access
Emma Mani‐López, Ricardo H. Hernández‐Figueroa, Aurelio López‐Malo, et al.
Frontiers in Chemistry (2024) Vol. 12
Open Access
Ultra‐processed plant‐based analogs: Addressing the challenging journey toward health and safety
José María Martín-Miguélez, Irene Martín, Alberto González‐Mohíno, et al.
Journal of Food Science (2024)
Open Access
José María Martín-Miguélez, Irene Martín, Alberto González‐Mohíno, et al.
Journal of Food Science (2024)
Open Access
Probiotic Emulsified Meat Products
Denis Baranenko, Irina A. Shestopalova, Yulia Broyko, et al.
Methods and protocols in food science (2023), pp. 13-24
Closed Access | Times Cited: 1
Denis Baranenko, Irina A. Shestopalova, Yulia Broyko, et al.
Methods and protocols in food science (2023), pp. 13-24
Closed Access | Times Cited: 1
Microbiological issues affecting nutrition/safety of meat
Monique Zagorec, Marie‐Christine Champomier‐Vergès
Elsevier eBooks (2022), pp. 695-701
Closed Access | Times Cited: 1
Monique Zagorec, Marie‐Christine Champomier‐Vergès
Elsevier eBooks (2022), pp. 695-701
Closed Access | Times Cited: 1
Probiotic Fermented Meat Products
Rubén Agregán, M.R. Rosmini, José Ángel Pérez‐Álvarez, et al.
Methods and protocols in food science (2023), pp. 1-12
Closed Access
Rubén Agregán, M.R. Rosmini, José Ángel Pérez‐Álvarez, et al.
Methods and protocols in food science (2023), pp. 1-12
Closed Access
Synbiotic Fermented Meat Products
Lujuan Xing, Jiaming Cai, Ming Ju, et al.
Methods and protocols in food science (2023), pp. 39-55
Open Access
Lujuan Xing, Jiaming Cai, Ming Ju, et al.
Methods and protocols in food science (2023), pp. 39-55
Open Access
