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:
Study on the safety and excellent probiotic properties of fermentation strains isolated from traditional dry-cured duck for starter development
Xiaomin Li, Jieying Deng, Wen Nie, et al.
Food Bioscience (2022) Vol. 51, pp. 102244-102244
Closed Access | Times Cited: 13
Xiaomin Li, Jieying Deng, Wen Nie, et al.
Food Bioscience (2022) Vol. 51, pp. 102244-102244
Closed Access | Times Cited: 13
Showing 13 citing articles:
Insight into the autochthonous bacterial strains as starter cultures for improving the flavor profiles of dry-cured duck: Changes in microbial diversity and metabolic profiles
Xiaomin Li, Lie-hua Che, Wen-di Zhang, et al.
Food Chemistry (2024) Vol. 443, pp. 138446-138446
Closed Access | Times Cited: 8
Xiaomin Li, Lie-hua Che, Wen-di Zhang, et al.
Food Chemistry (2024) Vol. 443, pp. 138446-138446
Closed Access | Times Cited: 8
Enhancement of taste of Low-sodium dry-cured mackerel (Scomberomorus niphonius) via the light fermentation with Lactobacillus plantarum R-1
Juan Yang, Pingru Liu, Yongtao Fei, et al.
LWT (2025), pp. 117356-117356
Open Access
Juan Yang, Pingru Liu, Yongtao Fei, et al.
LWT (2025), pp. 117356-117356
Open Access
Impact of inoculating Staphylococcus xylosus CICC21445 and Staphylococcus vitulinus CICC10850 on lipid metabolism and flavor development in dry-cured duck
Zihang Shi, Linhui Wu, Xiankang Fan, et al.
Food Bioscience (2024) Vol. 61, pp. 104864-104864
Closed Access | Times Cited: 4
Zihang Shi, Linhui Wu, Xiankang Fan, et al.
Food Bioscience (2024) Vol. 61, pp. 104864-104864
Closed Access | Times Cited: 4
Journey to the morpho-textural traits, microbiota, and volatilome of Ciauscolo PGI salami
Andrea Osimani, Luca Belleggia, Cristian Botta, et al.
Food Bioscience (2023) Vol. 53, pp. 102582-102582
Open Access | Times Cited: 10
Andrea Osimani, Luca Belleggia, Cristian Botta, et al.
Food Bioscience (2023) Vol. 53, pp. 102582-102582
Open Access | Times Cited: 10
Whole-genome sequencing of a protease-producing strain isolated from fermented golden pompano and molecular docking of the protease to fish proteins
Huifang Wang, Yingjie Qiu, Shengjun Chen, et al.
Food Bioscience (2024) Vol. 57, pp. 103598-103598
Closed Access | Times Cited: 2
Huifang Wang, Yingjie Qiu, Shengjun Chen, et al.
Food Bioscience (2024) Vol. 57, pp. 103598-103598
Closed Access | Times Cited: 2
Effect of folA gene in human breast milk-derived Limosilactobacillus reuteri on its folate biosynthesis
Yu Jiang, Xianping Li, Wei Zhang, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access | Times Cited: 2
Yu Jiang, Xianping Li, Wei Zhang, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access | Times Cited: 2
An effective strategy for improving the freeze-drying survival rate of Lactobacillus curvatus and its potential protective mechanism
Xiaomin Li, Lie-hua Che, Ying Wu, et al.
Food Bioscience (2024) Vol. 58, pp. 103794-103794
Closed Access | Times Cited: 1
Xiaomin Li, Lie-hua Che, Ying Wu, et al.
Food Bioscience (2024) Vol. 58, pp. 103794-103794
Closed Access | Times Cited: 1
Search for Influence Factors in Lactobacilli with Probiotic Properties Isolated from Traditional Kazakh Foods
Arman S. Abilkhadirov, A.M. Satenova, Maira Urazova, et al.
Probiotics and Antimicrobial Proteins (2024)
Closed Access | Times Cited: 1
Arman S. Abilkhadirov, A.M. Satenova, Maira Urazova, et al.
Probiotics and Antimicrobial Proteins (2024)
Closed Access | Times Cited: 1
Safety assessment of probiotic Lactiplantibacillus plantarum MCC5231 and its persistence in gastrointestinal tract
Aditi Goel, Prakash M. Halami
Microbial Pathogenesis (2024) Vol. 194, pp. 106824-106824
Closed Access | Times Cited: 1
Aditi Goel, Prakash M. Halami
Microbial Pathogenesis (2024) Vol. 194, pp. 106824-106824
Closed Access | Times Cited: 1
Smoked sausages of bovine meat produced in North Macedonia as a source of pro-technological lactic acid bacteria and coagulase-negative cocci
Giorgia Rampanti, Daniela Nikolovska Nedelkoska, Tatјаna Kalevska, et al.
Heliyon (2024), pp. e37548-e37548
Open Access | Times Cited: 1
Giorgia Rampanti, Daniela Nikolovska Nedelkoska, Tatјаna Kalevska, et al.
Heliyon (2024), pp. e37548-e37548
Open Access | Times Cited: 1
Enhancement of flavor quality in oyster hydrolysate through fermentation with oyster-derived lactic acid bacteria
Xiangzhi Lu, Min Shi, Li Liu, et al.
Food Bioscience (2024) Vol. 62, pp. 105231-105231
Closed Access | Times Cited: 1
Xiangzhi Lu, Min Shi, Li Liu, et al.
Food Bioscience (2024) Vol. 62, pp. 105231-105231
Closed Access | Times Cited: 1
Multiresistant Probiotic Lactobacillus Plantarum Nj1007 Screened from Luzhou-Flavor Liquor Fermentation
Yanai Xie, Zhen Ye, Xuejian Jiang, et al.
(2024)
Closed Access
Yanai Xie, Zhen Ye, Xuejian Jiang, et al.
(2024)
Closed Access
