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:
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: 12
Shasha Zheng, Chunyu Wang, Yingying Hu, et al.
Food Research International (2024) Vol. 178, pp. 113951-113951
Closed Access | Times Cited: 12
Showing 12 citing articles:
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
Pulsed electric field assisted mixed bacteria to efficiently control biogenic amines in air-dried goose
Yujing Zhou, Jue Xu, Xiankang Fan, et al.
Food Bioscience (2025), pp. 105935-105935
Closed Access
Yujing Zhou, Jue Xu, Xiankang Fan, et al.
Food Bioscience (2025), pp. 105935-105935
Closed Access
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), pp. 115867-115867
Closed Access
Yue Liu, Yingying Hu, Dongdong Huang, et al.
Food Research International (2025), pp. 115867-115867
Closed Access
The co‐fermentation of Actinomucor elegans and Monascus purpureus for the production of meat flavor with soybean protein
Xuelian Yang, Rui Zhang, Zichun Qin, et al.
Journal of Food Science (2025) Vol. 90, Iss. 2
Closed Access
Xuelian Yang, Rui Zhang, Zichun Qin, et al.
Journal of Food Science (2025) Vol. 90, Iss. 2
Closed Access
Innovative insights into dry fermented sausages flavor: Unraveling the impact of varied lactobacillus genera-driven fermentation
Shasha Zheng, Yingying Hu, Li-jun Tan, et al.
Food Bioscience (2024) Vol. 60, pp. 104331-104331
Closed Access | Times Cited: 5
Shasha Zheng, Yingying Hu, Li-jun Tan, et al.
Food Bioscience (2024) Vol. 60, pp. 104331-104331
Closed Access | Times Cited: 5
Interaction of pepper numbing substances with myofibrillar proteins and numbness perception under thermal conditions: A structural mechanism analysis
Shuaiqian Wang, Yu Chen, Yan Lü, et al.
Food Chemistry (2024) Vol. 449, pp. 139203-139203
Closed Access | Times Cited: 4
Shuaiqian Wang, Yu Chen, Yan Lü, et al.
Food Chemistry (2024) Vol. 449, pp. 139203-139203
Closed Access | Times Cited: 4
Co-culture of Tetragenococcus halophilus and Zygosaccharomyces rouxii to improve microbiota and metabolites in secondary fortified fermented soy sauce
Lin Zhang, Zhu Zhang, Jun Huang, et al.
Food Bioscience (2024) Vol. 61, pp. 104850-104850
Closed Access | Times Cited: 2
Lin Zhang, Zhu Zhang, Jun Huang, et al.
Food Bioscience (2024) Vol. 61, pp. 104850-104850
Closed Access | Times Cited: 2
Textured vegetable protein as a partial replacement for lean meat in salami analogues: Perspectives on physicochemical properties, flavour and proteome changes
Ying Li, Xin Liu, Jian Zhang, et al.
Food Chemistry (2024) Vol. 463, pp. 140844-140844
Closed Access | Times Cited: 2
Ying Li, Xin Liu, Jian Zhang, et al.
Food Chemistry (2024) Vol. 463, pp. 140844-140844
Closed Access | Times Cited: 2
Lipid Hydrolysis, Oxidation, and Fatty Acid Formation Pathway Mapping of Synergistically Fermented Sausage and Characterization of Lipid Mediating Genes
Kalekristos Yohannes Woldemariam, Zhengkai Wang, Min Cai, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 31, pp. 17536-17548
Closed Access | Times Cited: 1
Kalekristos Yohannes Woldemariam, Zhengkai Wang, Min Cai, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 31, pp. 17536-17548
Closed Access | Times Cited: 1
Impact and correlation of fermentation temperature on the bacterial community, flavor characteristics, and proteolysis of Harbin dry sausages
Yuhang Fan, Kaida Zhang, Qian Liu, et al.
Food Chemistry (2024) Vol. 464, pp. 141703-141703
Closed Access | Times Cited: 1
Yuhang Fan, Kaida Zhang, Qian Liu, et al.
Food Chemistry (2024) Vol. 464, pp. 141703-141703
Closed Access | Times Cited: 1
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: 1
Xuan Li, Gaiming Zhao, Yangyi Zheng, et al.
Food Chemistry (2024) Vol. 464, pp. 141728-141728
Closed Access | Times Cited: 1
Effects of starters on the quality of fermented fish (Zaoyu): Key microorganisms for coloring, softening, and improving flavor
Jinggui Nie, Sunting Zhu, Xiao Zhang, et al.
Food Chemistry (2024) Vol. 465, pp. 142087-142087
Closed Access
Jinggui Nie, Sunting Zhu, Xiao Zhang, et al.
Food Chemistry (2024) Vol. 465, pp. 142087-142087
Closed Access
Volatile Compounds of Sucuk, a Dry Fermented Sausage: The Effects of Ripening Rate, Autochthonous Starter Cultures and Fat Type
Mükerrem Kaya, Güzin Kaban
Foods (2024) Vol. 13, Iss. 23, pp. 3839-3839
Open Access
Mükerrem Kaya, Güzin Kaban
Foods (2024) Vol. 13, Iss. 23, pp. 3839-3839
Open 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
