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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:

Bioactive peptides and free amino acids profiles in different types of European dry-fermented sausages
Marta Gallego, Leticia Mora, Elizabeth Escudero, et al.
International Journal of Food Microbiology (2018) Vol. 276, pp. 71-78
Open Access | Times Cited: 106

Showing 1-25 of 106 citing articles:

Bioactive peptides from food fermentation: A comprehensive review of their sources, bioactivities, applications, and future development
Kong Fei Chai, Amanda Ying Hui Voo, Wei Ning Chen
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 6, pp. 3825-3885
Open Access | Times Cited: 188
Meat and Human Health—Current Knowledge and Research Gaps
Nina Rica Wium Geiker, Hanne Christine Bertram, Heddie Mejborn, et al.
Foods (2021) Vol. 10, Iss. 7, pp. 1556-1556
Open Access | Times Cited: 121
Replacement of fish meal with fermented plant proteins in the aquafeed industry: A systematic review and meta‐analysis
Muziri Mugwanya, Mahmoud A.O. Dawood, Fahad Kimera, et al.
Reviews in Aquaculture (2022) Vol. 15, Iss. 1, pp. 62-88
Closed Access | Times Cited: 72
Bioactive peptides derived from fermented foods: Preparation and biological activities
Qingyan Guo, Pengfei Chen, Xianggui Chen
Journal of Functional Foods (2023) Vol. 101, pp. 105422-105422
Open Access | Times Cited: 49
Recent Progress in Enzymatic Release of Peptides in Foods of Animal Origin and Assessment of Bioactivity
Fidel Toldrá, Marta Gallego, Milagro Reig, et al.
Journal of Agricultural and Food Chemistry (2020) Vol. 68, Iss. 46, pp. 12842-12855
Open Access | Times Cited: 86
Metagenomic and metabolomic profiling reveals the correlation between the microbiota and flavor compounds and nutrients in fermented sausages
Peng Yang, Guixia Zhong, Juanchun Yang, et al.
Food Chemistry (2021) Vol. 375, pp. 131645-131645
Closed Access | Times Cited: 72
Effect of Lactobacillus plantarum on antioxidant activity in fermented sausage
Xiaoxu Luan, Meiqin Feng, Jian Sun
Food Research International (2021) Vol. 144, pp. 110351-110351
Closed Access | Times Cited: 71
Production Technology and Functionality of Bioactive Peptides
Qingmei Wen, Lei Zhang, Feng Zhao, et al.
Current Pharmaceutical Design (2023) Vol. 29, Iss. 9, pp. 652-674
Closed Access | Times Cited: 30
Enhancement of the flavor compound 3-Methylbutanal and sensory quality in sausages fermented by Lactococcus lactis CGMCC 31087: Leucine and α-Ketoglutaric acid as supplements
Lei Chen, Cheng‐I Wei, Rui Liu, et al.
Food Chemistry (2025), pp. 143091-143091
Closed Access | Times Cited: 1
Roles of Lentinula edodes as the pork lean meat replacer in production of the sausage
Liyan Wang, Hongyue Guo, Xuejun Liu, et al.
Meat Science (2019) Vol. 156, pp. 44-51
Closed Access | Times Cited: 65
Impact of fructooligosaccharides and probiotic strains on the quality parameters of low-fat Spanish Salchichón
Camila Vespúcio Bis-Souza, Mirian Pateiro, Rubén Domínguez, et al.
Meat Science (2019) Vol. 159, pp. 107936-107936
Open Access | Times Cited: 62
ACEI-Inhibitory Peptides Naturally Generated in Meat and Meat Products and Their Health Relevance
Leticia Mora, Marta Gallego, Fidel Toldrá
Nutrients (2018) Vol. 10, Iss. 9, pp. 1259-1259
Open Access | Times Cited: 59
Peptidomics: new trends in food science
Serena Martini, Lisa Solieri, Davide Tagliazucchi
Current Opinion in Food Science (2020) Vol. 39, pp. 51-59
Closed Access | Times Cited: 52
Therapeutic and biotechnological applications of substrate specific microbial aminopeptidases
Arya Nandan, K. Madhavan Nampoothiri
Applied Microbiology and Biotechnology (2020) Vol. 104, Iss. 12, pp. 5243-5257
Open Access | Times Cited: 50
Functional Characteristics of Lactobacillus and Yeast Single Starter Cultures in the Ripening Process of Dry Fermented Sausage
Yingli Liu, Zhen Wan, Kalekristos Yohannes Woldemariam, et al.
Frontiers in Microbiology (2021) Vol. 11
Open Access | Times Cited: 45
Elucidating the mechanism underlying volatile and non-volatile compound development related to microbial amino acid metabolism during golden pomfret (Trachinotus ovatus) fermentation
Yingjie Qiu, Yanyan Wu, Laihao Li, et al.
Food Research International (2022) Vol. 162, pp. 112095-112095
Closed Access | Times Cited: 37
Impact of cinnamaldehyde on the formation of biogenic amines, microbiological, physicochemical, and sensory quality of smoked horsemeat sausage
Honghong Yu, Yazhuo Li, Shiling Lü, et al.
LWT (2024) Vol. 195, pp. 115832-115832
Open Access | Times Cited: 7
Bioactive Peptides from Fermented Foods: Production Approaches, Sources, and Potential Health Benefits
Lucilla Fabbri, Andrea Cavallero, Francesco Vidotto, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3369-3369
Open Access | Times Cited: 7
Improving fermentation, protein preservation and antioxidant activity of Moringa oleifera leaves silage with gallic acid and tannin acid
Liwen He, Hongjian Lv, Na Chen, et al.
Bioresource Technology (2019) Vol. 297, pp. 122390-122390
Closed Access | Times Cited: 48
Experimental, theoretical and simulation studies of extracted crab waste protein as a green polymer inhibitor for carbon steel corrosion in 2 M H3PO4
Amr S. Ismail, Ahmed A. Farag
Surfaces and Interfaces (2020) Vol. 19, pp. 100483-100483
Closed Access | Times Cited: 42
A diet based on cured acorn-fed ham with oleic acid content promotes anti-inflammatory gut microbiota and prevents ulcerative colitis in an animal model
Javier Fernández, Vanessa García de la Fuente, María Teresa Fernández García, et al.
Lipids in Health and Disease (2020) Vol. 19, Iss. 1
Open Access | Times Cited: 40
Extraction and identification of bioactive peptides from Panxian dry-cured ham with multifunctional activities
Hongying Li, Jianping Wu, Jing Wan, et al.
LWT (2022) Vol. 160, pp. 113326-113326
Open Access | Times Cited: 25
Certain Fermented Foods and Their Possible Health Effects with a Focus on Bioactive Compounds and Microorganisms
Gülsüm Deveci, Elif Çelik, Duygu Ağagündüz, et al.
Fermentation (2023) Vol. 9, Iss. 11, pp. 923-923
Open Access | Times Cited: 13
Effects of Lactobacillus curvatus SQ-425 and Staphylococcus simulans 65–4 as starter cultures on sensory characteristics, microbial communities and metabolites in fermented sausage
Jiping Zheng, Zhanjun Wang, Sen Xiang, et al.
Food Research International (2025) Vol. 206, pp. 116030-116030
Closed Access
Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages
Federica Pasini, Francesca Soglia, Massimiliano Petracci, et al.
Nutrients (2018) Vol. 10, Iss. 10, pp. 1497-1497
Open Access | Times Cited: 43
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