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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:

Metabolic heterogeneity and techno-functional attributes of fermented foods-associated coagulase-negative staphylococci
Ameer Khusro, Chirom Aarti
Food Microbiology (2022) Vol. 105, pp. 104028-104028
Closed Access | Times Cited: 36

Showing 1-25 of 36 citing articles:

Enhancement of fermented sausage quality driven by mixed starter cultures: Elucidating the perspective of flavor profile and microbial communities
Shasha Zheng, Chunyu Wang, Yingying Hu, et al.
Food Research International (2024) Vol. 178, pp. 113951-113951
Closed Access | Times Cited: 20
Probiotic Bacillus as fermentation agents: Status, potential insights, and future perspectives
Shijie Liu, Lijun Zhao, Miaoyun Li, et al.
Food Chemistry X (2024) Vol. 22, pp. 101465-101465
Open Access | Times Cited: 17
Fermented fish and fermented fish-based products, an ever-growing source of microbial diversity: A literature review
Luca Belleggia, Andrea Osimani
Food Research International (2023) Vol. 172, pp. 113112-113112
Open Access | Times Cited: 27
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
Staphylococcus inoculation enhances the sensorial attributes of Chinese bacon by coordinating the composition of flavor compounds through amino acid metabolism
Yang Li, Hongjun Li, Han Wu, et al.
Food Research International (2024) Vol. 178, pp. 113936-113936
Closed Access | Times Cited: 10
Effect of staphylococci fermentation and their synergistic Lactobacillus on the physicochemical characteristics and nonvolatile metabolites of Chinese bacon
Yang Li, Hongjun Li, Han Wu, et al.
Meat Science (2024) Vol. 212, pp. 109461-109461
Closed Access | Times Cited: 10
Replacement of nitrates and nitrites in meat-derived foods through the utilization of coagulase-negative staphylococci: A review
L. Premi, Gabriele Rocchetti, Luigi Lucini, et al.
Current Research in Food Science (2024) Vol. 8, pp. 100731-100731
Open Access | Times Cited: 9
The effects of fermented sausage quality driven by reduction of NaCl: Investigation into the microbial community and flavor profiles
Yue Liu, Yingying Hu, Dongdong Huang, et al.
Food Research International (2025) Vol. 204, pp. 115867-115867
Closed Access | Times Cited: 1
Insight into the dynamic change of flavor profiles and their correlation with microbial community succession and lipid oxidation during the processing of dry-cured duck
Xiaomin Li, Wen Nie, Ying Wu, et al.
LWT (2024) Vol. 198, pp. 115966-115966
Open Access | Times Cited: 7
Characterization of physicochemical properties, microbial diversity and volatile compounds of traditional fermented soybean paste in Henan province of China
Zhiyuan Tian, Kashif Ameer, Yanling Shi, et al.
Food Bioscience (2022) Vol. 50, pp. 102045-102045
Closed Access | Times Cited: 24
Volatilome, Microbial, and Sensory Profiles of Coffee Leaf and Coffee Leaf-Toasted Maté Kombuchas
Amanda Luísa Sales, Sara C. Cunha, Isabel M. P. L. V. O. Ferreira, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 484-484
Open Access | Times Cited: 5
Volatile, Microbial, and Sensory Profiles and Consumer Acceptance of Coffee Cascara Kombuchas
Amanda Luísa Sales, Sara C. Cunha, Jéssika Morgado, et al.
Foods (2023) Vol. 12, Iss. 14, pp. 2710-2710
Open Access | Times Cited: 12
Inoculation with autochthonous yeast strains in Harbin dry sausages with partial substitution of NaCl by KCl: bacterial community structure and flavour profiles
Xiang-ao Li, Jiaqi Liu, Biying Zhang, et al.
Food Microbiology (2025) Vol. 128, pp. 104739-104739
Closed Access
From microbial perspective: Manufacturing process, chemical composition and health benefis of Liupao tea-A comprehensive review
Tian Jian Lu, X. Dong, Wenlu Lan, et al.
Food Research International (2025) Vol. 206, pp. 116088-116088
Closed Access
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
Diagnosis of the microbiological quality of fiscal artisanal Minas cheese samples
Maria José Novaes Firmo, Liliane Denize Miranda Menezes, Gilson de Assis Sales, et al.
Food Control (2023) Vol. 153, pp. 109887-109887
Closed Access | Times Cited: 9
New insights into the dominance of mixed fermentation of Staphylococcus cohnii and Staphylococcus saprophyticus in Chinese bacon: Complete genomic and comparative genomic perspectives
Yang Li, Hongjun Li, Han Wu, et al.
Food Research International (2024) Vol. 189, pp. 114544-114544
Closed Access | Times Cited: 3
Effect of tea-polyphenol/β-cyclodextrin/NaCl inclusion complexes as a salt substitute on quality of low-salt Sichuan-style sausages
Ya Liu, Yueying Zhang, Feiwu Long, et al.
LWT (2023) Vol. 188, pp. 115328-115328
Open Access | Times Cited: 7
Microbial dynamics and quality characteristics of spontaneously fermented salamis produced by replacing pork fat with avocado pulp
Giuliana Garofalo, Marialetizia Ponte, Gabriele Busetta, et al.
Food Microbiology (2024) Vol. 122, pp. 104536-104536
Open Access | Times Cited: 2
Coagulase-negative staphylococci enhance the colour of fermented meat through a complex cross-talk between the arginase and nitric oxide synthase activities
L. Premi, Gabriele Rocchetti, Chiara Rossetti, et al.
LWT (2024) Vol. 202, pp. 116333-116333
Open Access | Times Cited: 2
Insights into the correlation between bacterial community succession and dynamics of biogenic amines during three types of sufu fermentation
Xiaohan Hua, Tingting Yan, Shuyi Liu, et al.
Food Control (2024), pp. 110870-110870
Closed Access | Times Cited: 2
Functional properties and flavor formation of two Staphylococcus simulans strains isolated from Chinese dry fermented sausages
Huanhuan Li, Can Wang, Zhe Wang, et al.
LWT (2022) Vol. 173, pp. 114198-114198
Open Access | Times Cited: 10
Queijo Serra da Estrela PDO Cheese: Investigation into Its Morpho-Textural Traits, Microbiota, and Volatilome
Giorgia Rampanti, Ilario Ferrocino, Joanna Harasym, et al.
Foods (2022) Vol. 12, Iss. 1, pp. 169-169
Open Access | Times Cited: 10
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
Astral-based DIA proteomics explored the flavor enhancement mechanism of Chinese traditional smoked bacon by staphylococcal co-fermentation
Yang Li, Hongjun Li, Han Wu, et al.
Food Chemistry (2024) Vol. 463, pp. 141563-141563
Closed Access | Times Cited: 1
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