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:
Profiling of autochthonous microbiota and characterization of the dominant lactic acid bacteria occurring in fermented fish sausages
Luca Belleggia, Ilario Ferrocino, Maria Rita Corvaglia, et al.
Food Research International (2022) Vol. 154, pp. 110990-110990
Closed Access | Times Cited: 15
Luca Belleggia, Ilario Ferrocino, Maria Rita Corvaglia, et al.
Food Research International (2022) Vol. 154, pp. 110990-110990
Closed Access | Times Cited: 15
Showing 15 citing articles:
Transforming the fermented fish landscape: Microbiota enable novel, safe, flavorful, and healthy products for modern consumers
Yueqi Wang, Qian Chen, Laihao Li, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 5, pp. 3560-3601
Closed Access | Times Cited: 29
Yueqi Wang, Qian Chen, Laihao Li, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 5, pp. 3560-3601
Closed Access | Times Cited: 29
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: 26
Luca Belleggia, Andrea Osimani
Food Research International (2023) Vol. 172, pp. 113112-113112
Open Access | Times Cited: 26
Flavor Formation in Dry-Cured Fish: Regulation by Microbial Communities and Endogenous Enzymes
Jiayue Liu, Ruijie Mai, Pingru Liu, et al.
Foods (2023) Vol. 12, Iss. 16, pp. 3020-3020
Open Access | Times Cited: 16
Jiayue Liu, Ruijie Mai, Pingru Liu, et al.
Foods (2023) Vol. 12, Iss. 16, pp. 3020-3020
Open Access | Times Cited: 16
Comprehensive insights into the mechanism of flavor formation in mandarin fish (Siniperca chuatsi) with inoculated fermentation
Kaihua Guo, Bin Hu, Yi Jiang, et al.
Food Chemistry (2025) Vol. 479, pp. 143717-143717
Closed Access
Kaihua Guo, Bin Hu, Yi Jiang, et al.
Food Chemistry (2025) Vol. 479, pp. 143717-143717
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
Andrea Osimani, Luca Belleggia, Cristian Botta, et al.
Food Bioscience (2023) Vol. 53, pp. 102582-102582
Open Access | Times Cited: 10
Insight into the role of lactic acid bacteria in the development of a novel fermented pistachio (Pistacia vera L.) beverage
Tiziana Di Renzo, Andrea Osimani, Serena Marulo, et al.
Food Bioscience (2023) Vol. 53, pp. 102802-102802
Open Access | Times Cited: 7
Tiziana Di Renzo, Andrea Osimani, Serena Marulo, et al.
Food Bioscience (2023) Vol. 53, pp. 102802-102802
Open Access | Times Cited: 7
Effect of different regions on fermentation profiles, microbial communities, and their metabolomic pathways and properties in Italian ryegrass silage
Zhihui Fu, Lin Sun, Zhijun Wang, et al.
Frontiers in Microbiology (2023) Vol. 13
Open Access | Times Cited: 4
Zhihui Fu, Lin Sun, Zhijun Wang, et al.
Frontiers in Microbiology (2023) Vol. 13
Open Access | Times Cited: 4
The quality characteristics and microbial communities of three components in traditional split‐fermented red sour soup
Na Liu, Yue Hu, Mingxia Wu, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 10, pp. 7287-7305
Open Access | Times Cited: 1
Na Liu, Yue Hu, Mingxia Wu, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 10, pp. 7287-7305
Open 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
Technological potential of native lactic acid bacteria isolated from Swiss-type artisanal cheese (Ancash, Peru) for their application in food
Jaime Valdiviezo-Marcelo, Nancy Maribel Arana-Torres, Edwin Jorge Vega Portalatino, et al.
Frontiers in Sustainable Food Systems (2023) Vol. 7
Open Access | Times Cited: 3
Jaime Valdiviezo-Marcelo, Nancy Maribel Arana-Torres, Edwin Jorge Vega Portalatino, et al.
Frontiers in Sustainable Food Systems (2023) Vol. 7
Open Access | Times Cited: 3
Evaluation of natural compounds against Listeria innocua: Translating in vitro success to processed meat models
Vesna Milanović, Mariana Mariz, Federica Cardinali, et al.
Food Bioscience (2024) Vol. 60, pp. 104377-104377
Open Access
Vesna Milanović, Mariana Mariz, Federica Cardinali, et al.
Food Bioscience (2024) Vol. 60, pp. 104377-104377
Open Access
A comprehensive study on the autochthonous microbiota, volatilome, physico-chemical, and morpho-textural features of Montenegrin Njeguški cheese
Federica Cardinali, Giorgia Rampanti, Giuseppe Paderni, et al.
Food Research International (2024) Vol. 197, pp. 115169-115169
Open Access
Federica Cardinali, Giorgia Rampanti, Giuseppe Paderni, et al.
Food Research International (2024) Vol. 197, pp. 115169-115169
Open Access
Relationship between physicochemical properties, non-volatile substances, and microbial diversity during the processing of dry-cured Spanish mackerel
Shanyu Wang, Chong Jian, Ling Zhao, et al.
Food Research International (2024) Vol. 200, pp. 115501-115501
Closed Access
Shanyu Wang, Chong Jian, Ling Zhao, et al.
Food Research International (2024) Vol. 200, pp. 115501-115501
Closed Access
Comprehensive Insights into the Mechanism of Flavor Formation in Mandarin Fish (Siniperca Chuatsi) with Inoculated Fermentation
Kaihua Guo, Bin Hu, Yi Jiang, et al.
(2024)
Closed Access
Kaihua Guo, Bin Hu, Yi Jiang, et al.
(2024)
Closed Access
Red Yeast Rice and Optimal Fermentation Periods Improve the Quality of Esan Fermented Fish Sausage
Somsamorn Gawborisut, Suprawee Muengkratok
International Journal of Food Science (2024) Vol. 2024, pp. 1-13
Open Access
Somsamorn Gawborisut, Suprawee Muengkratok
International Journal of Food Science (2024) Vol. 2024, pp. 1-13
Open Access
