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:
Effects of single fermentation of Lactobacillus sakei and compound fermentation with Staphylococcus carnosus on the metabolomics of beef sausages
Xuan Li, Gaiming Zhao, Yangyi Zheng, et al.
Food Chemistry (2024) Vol. 464, pp. 141728-141728
Closed Access | Times Cited: 3
Xuan Li, Gaiming Zhao, Yangyi Zheng, et al.
Food Chemistry (2024) Vol. 464, pp. 141728-141728
Closed Access | Times Cited: 3
Showing 3 citing articles:
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
Microbiota dynamics and metabolic mechanisms in fermented sausages inoculated with Lactiplantibacillus plantarum and Staphylococcus xylosus
Yulong Yang, Gang Zhou, Yibing Ding, et al.
Food Research International (2025) Vol. 201, pp. 115680-115680
Closed Access
Yulong Yang, Gang Zhou, Yibing Ding, et al.
Food Research International (2025) Vol. 201, pp. 115680-115680
Closed Access
Pumpkin Oil and Its Effect on the Quality of Naples-Style Salami Produced from Buffalo Meat
Francesca Coppola, Filomena Nazzaro, Florinda Fratianni, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 1077-1077
Open Access
Francesca Coppola, Filomena Nazzaro, Florinda Fratianni, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 1077-1077
Open Access
Physicochemical Properties, Differential Microorganisms, Differential Non-Volatile Metabolites and Their Potential Relationships of Traditional Chinese Mustard Tuber Fermented for Different Periods
Xinyi Wang, Yuanli Luo, Yuxiang Gu, et al.
(2025)
Closed Access
Xinyi Wang, Yuanli Luo, Yuxiang Gu, et al.
(2025)
Closed Access
