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:
Two Debaryomyces hansenii strains as starter cultures for improving the nutritional and sensory quality of dry-cured pork belly
Xiaohui Gong, Xi Chen, Ruifang Mi, et al.
Food Research International (2024) Vol. 183, pp. 114227-114227
Closed Access | Times Cited: 8
Xiaohui Gong, Xi Chen, Ruifang Mi, et al.
Food Research International (2024) Vol. 183, pp. 114227-114227
Closed Access | Times Cited: 8
Showing 8 citing articles:
TMT-labelled quantitative proteomics reveals the mechanism of Rhodotorula mucilaginosa on proteolysis of dry-cured ham: Structural protein degradation, amino acid release and taste improvement
Tianmeng Zhang, Ying Wang, Jing Zhu, et al.
Food Chemistry (2025) Vol. 472, pp. 142991-142991
Closed Access
Tianmeng Zhang, Ying Wang, Jing Zhu, et al.
Food Chemistry (2025) Vol. 472, pp. 142991-142991
Closed Access
Insights into Microbial Community and Its Enzymatic Profiles in Commercial Dry-Aged Beef
Yinchu Liu, Xiaoguang Gao, Mingwu Zang, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 529-529
Open Access
Yinchu Liu, Xiaoguang Gao, Mingwu Zang, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 529-529
Open Access
Effect of a combination of probiotics on the flavor profiling and biogenic amines of composite fermented mutton sausages
Yana Liu, Mayinuer Mijiti, Zequan Xu, et al.
Food Bioscience (2024) Vol. 61, pp. 104835-104835
Closed Access | Times Cited: 5
Yana Liu, Mayinuer Mijiti, Zequan Xu, et al.
Food Bioscience (2024) Vol. 61, pp. 104835-104835
Closed Access | Times Cited: 5
Correlation between physicochemical properties, flavor characteristics and microbial community structure in Dushan shrimp sour paste
Xiaojuan Song, Dan Liao, Yan Zhou, et al.
Food Chemistry X (2024) Vol. 23, pp. 101543-101543
Open Access | Times Cited: 2
Xiaojuan Song, Dan Liao, Yan Zhou, et al.
Food Chemistry X (2024) Vol. 23, pp. 101543-101543
Open Access | Times Cited: 2
Correlation between Physicochemical Properties, Flavor Characteristics and Microbial Community Structure in Dushan Shrimp Sour Paste
Xiaojuan Song, Dan Liao, Yan Zhou, et al.
(2024)
Closed Access | Times Cited: 1
Xiaojuan Song, Dan Liao, Yan Zhou, et al.
(2024)
Closed Access | Times Cited: 1
An Evaluation of Pig Type Regarding the Quality of Xuanwei Ham
Yiling Wen, Ping Wang, Zhiwei Cao, et al.
Fermentation (2024) Vol. 10, Iss. 7, pp. 358-358
Open Access
Yiling Wen, Ping Wang, Zhiwei Cao, et al.
Fermentation (2024) Vol. 10, Iss. 7, pp. 358-358
Open Access
UHPLC-QQQ-MS/MS method for the simultaneous quantification of 18 amino acids in various meats
M.Z. Wang, Junxiu Guo, Huimin Lin, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access
M.Z. Wang, Junxiu Guo, Huimin Lin, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access
Insights into the molecular mechanisms of microbial agent fermentation on the formation of sensory quality in air-dried geese via metabolomics
Weitao Zhao, Qiongfang Cao, Zihang Shi, et al.
LWT (2024), pp. 117218-117218
Open Access
Weitao Zhao, Qiongfang Cao, Zihang Shi, et al.
LWT (2024), pp. 117218-117218
Open Access
Comparative analysis of physicochemical properties and microbial community structure in five types of Yunnan dry-cured hams
Zijiang Yang, Ya Wu, Guiying Wang, et al.
LWT (2024), pp. 117293-117293
Open Access
Zijiang Yang, Ya Wu, Guiying Wang, et al.
LWT (2024), pp. 117293-117293
Open Access
