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:
The regulation of volatile flavor compounds in fermented meat products mediated by microorganisms: A review
Shanshan Zhao, Jinzhu Yue, Yue Wang, et al.
Food Bioscience (2024), pp. 105180-105180
Closed Access | Times Cited: 12
Shanshan Zhao, Jinzhu Yue, Yue Wang, et al.
Food Bioscience (2024), pp. 105180-105180
Closed Access | Times Cited: 12
Showing 12 citing articles:
Multifunctional Applications of Lactic Acid Bacteria: Enhancing Safety, Quality, and Nutritional Value in Foods and Fermented Beverages
Christian Anumudu, Taghi Miri, Helen Onyeaka
Foods (2024) Vol. 13, Iss. 23, pp. 3714-3714
Open Access | Times Cited: 13
Christian Anumudu, Taghi Miri, Helen Onyeaka
Foods (2024) Vol. 13, Iss. 23, pp. 3714-3714
Open Access | Times Cited: 13
Evaluating the effects of different preheating and reheating procedures on water-holding capacity and flavor in meat patties
Junsheng Sheng, Fei Gao, Yang Dong, et al.
Food Research International (2025) Vol. 203, pp. 115849-115849
Closed Access | Times Cited: 1
Junsheng Sheng, Fei Gao, Yang Dong, et al.
Food Research International (2025) Vol. 203, pp. 115849-115849
Closed Access | Times Cited: 1
Multiple sensor technologies coupled with multivariate analysis for comprehensive evaluation of sensory quality of da-jiang
Shanshan Zhao, Zhizhuang Zhang, Yu Qiao, et al.
LWT (2025) Vol. 216, pp. 117326-117326
Open Access
Shanshan Zhao, Zhizhuang Zhang, Yu Qiao, et al.
LWT (2025) Vol. 216, pp. 117326-117326
Open Access
Encapsulation of Lacticaseibacillus rhamnosus and Staphylococcus xylosus using sodium alginate improves flavour and the nutritional value of pork broth
Chun-lei Lu, Huaxiang Li, Fedrick C. Mgomi, et al.
Food Bioscience (2025), pp. 106264-106264
Closed Access
Chun-lei Lu, Huaxiang Li, Fedrick C. Mgomi, et al.
Food Bioscience (2025), pp. 106264-106264
Closed Access
Exploring the regulation of metabolic changes mediated by different combined starter cultures on the characteristic flavor compounds and quality of Sichuan-style fermented sausages
Buzhou Xu, Weiqiang Qiu, Yuwei Liu, et al.
Food Research International (2025) Vol. 208, pp. 116114-116114
Closed Access
Buzhou Xu, Weiqiang Qiu, Yuwei Liu, et al.
Food Research International (2025) Vol. 208, pp. 116114-116114
Closed Access
Don’t Judge a Sausage by Its Cover: Effects of Inoculating Three Indigenous Lactic Acid Bacteria on Quality, Moisture Distribution, and Protein Structure in Fermentation
Yangyi Zheng, Gaiming Zhao, Shichang Zhao, et al.
Fermentation (2025) Vol. 11, Iss. 3, pp. 134-134
Open Access
Yangyi Zheng, Gaiming Zhao, Shichang Zhao, et al.
Fermentation (2025) Vol. 11, Iss. 3, pp. 134-134
Open Access
Effects of Candida sake on the quality of dry-aged beef: Integrated analysis of flavoromics, metabolomics, and microbiomics
Xiaoguang Gao, Yinchu Liu, Mingwu Zang, et al.
Food Bioscience (2025), pp. 106657-106657
Closed Access
Xiaoguang Gao, Yinchu Liu, Mingwu Zang, et al.
Food Bioscience (2025), pp. 106657-106657
Closed Access
Probiotic Products from Laboratory to Commercialization
Lei Guo, Aman Khan, Grażyna Budryn, et al.
Trends in Food Science & Technology (2024), pp. 104807-104807
Closed Access | Times Cited: 3
Lei Guo, Aman Khan, Grażyna Budryn, et al.
Trends in Food Science & Technology (2024), pp. 104807-104807
Closed Access | Times Cited: 3
Meat and Meat Products: Explorations of Microbiota, Flavor, and Quality
Huiping Wang, Baohua Kong, Qian Chen
Foods (2024) Vol. 13, Iss. 23, pp. 3900-3900
Open Access
Huiping Wang, Baohua Kong, Qian Chen
Foods (2024) Vol. 13, Iss. 23, pp. 3900-3900
Open Access
Influence of environmental factors on microbial community and flavor profile of dajiang of Liaoning
Shanshan Zhao, Zhizhuang Zhang, Yu Qiao, et al.
Food Bioscience (2024) Vol. 63, pp. 105661-105661
Closed Access
Shanshan Zhao, Zhizhuang Zhang, Yu Qiao, et al.
Food Bioscience (2024) Vol. 63, pp. 105661-105661
Closed Access
Impact of Autoinducer-2 Activity on Quality Characteristics and Bacterial Community of Fermented Sausage
Jiangyang Zhai, W.C. Zhen, Mirco Corazzin, et al.
(2024)
Closed Access
Jiangyang Zhai, W.C. Zhen, Mirco Corazzin, et al.
(2024)
Closed Access
Akkermansia muciniphila: A Potential Target for the Prevention of Diabetes
Kairu He, Feiyu An, Henan Zhang, et al.
Foods (2024) Vol. 14, Iss. 1, pp. 23-23
Open Access
Kairu He, Feiyu An, Henan Zhang, et al.
Foods (2024) Vol. 14, Iss. 1, pp. 23-23
Open Access
Impact of Lactic Acid Bacteria on the Flavor Profile of Salami and Role of Microbial Diversity and Functional Gene
Kalekristos Yohannes Woldemariam, Min Cai, Yushan Jiao, et al.
Journal of Food Biochemistry (2024) Vol. 2024, Iss. 1
Open Access
Kalekristos Yohannes Woldemariam, Min Cai, Yushan Jiao, et al.
Journal of Food Biochemistry (2024) Vol. 2024, Iss. 1
Open Access
