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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:

Production process and quality of two different dry-cured sheep hams from Western Balkan countries
S. Stojković, Vladana Grabež, M. Bjelanovic, et al.
LWT (2015) Vol. 64, Iss. 2, pp. 1217-1224
Closed Access | Times Cited: 23

Showing 23 citing articles:

Sheep and Goat Meat Processed Products Quality: A Review
A. Teixeira, Severiano Silva, Cristina Guedes, et al.
Foods (2020) Vol. 9, Iss. 7, pp. 960-960
Open Access | Times Cited: 86
Effects of partial NaCl substitution with high-temperature ripening on proteolysis and volatile compounds during process of Chinese dry-cured lamb ham
Ji Luo, Mustapha Muhammad Nasiru, Hong Zhuang, et al.
Food Research International (2020) Vol. 140, pp. 110001-110001
Closed Access | Times Cited: 49
Determination of a lexicon for the sensory flavor attributes of smoked food products
Taylor Rae Jaffe, Hongwei Wang, Edgar Chambers
Journal of Sensory Studies (2017) Vol. 32, Iss. 3
Closed Access | Times Cited: 41
Use of oil mixture emulsion hydrogels as partial animal fat replacers in dry-fermented foal sausages
Aurora Cittadini, Rubén Domínguez, Paulo E. S. Munekata, et al.
Food Research International (2022) Vol. 161, pp. 111881-111881
Closed Access | Times Cited: 21
Microbial Dynamics and Quality Evolution in the Spontaneous Fermentation of the Traditional Meat Product Sjenica Sheep Stelja
Tanja Petrović, Vladimir Tomović, Sunčica Kocić‐Tanackov, et al.
Fermentation (2025) Vol. 11, Iss. 4, pp. 221-221
Open Access
Advances in Sheep and Goat Meat Products Research
A. Teixeira, Severiano Silva, Sandra Rodrigues
Advances in food and nutrition research (2018), pp. 305-370
Open Access | Times Cited: 35
Characterisation of Dry-Salted Violino and Bresaola from Grass-Fed Bergamasca Sheep
Alexander Lopez, E. Mainardi, E. Beretta, et al.
Animals (2024) Vol. 14, Iss. 3, pp. 488-488
Open Access | Times Cited: 3
Consumer sensory and hedonic perception of sheep meat coppa under blind and informed conditions
Juliana Cunha de Andrade, Élen Silveira Nalério, Citieli Giongo, et al.
Meat Science (2017) Vol. 137, pp. 201-210
Closed Access | Times Cited: 32
Consumer perception of dry-cured sheep meat products: Influence of process parameters under different evoked contexts
Juliana Cunha de Andrade, Élen Silveira Nalério, Citieli Giongo, et al.
Meat Science (2017) Vol. 130, pp. 30-37
Closed Access | Times Cited: 29
Perspective of sodium reduction based on endogenous proteases via the strategy of sodium replacement in conjunction with mediated-curing
Mingming Li, Xin Zhang, Yantao Yin, et al.
Critical Reviews in Food Science and Nutrition (2023), pp. 1-12
Closed Access | Times Cited: 8
Effect of mechanically deboned poultry meat content on technological properties and sensory characteristics of lamb and mutton sausages
Armando Abel Massingue, Robledo de Almeida Torres Filho, Paulo Rogério Fontes, et al.
Asian-Australasian Journal of Animal Sciences (2017) Vol. 31, Iss. 4, pp. 576-584
Open Access | Times Cited: 25
Effects of Animal Diet and Processing Methods on the Quality Traits of Dry-Cured Ham Produced from Turopolje Pigs
Danijel Karolyi, Martin Škrlep, Nives Marušić Radovčić, et al.
Animals (2024) Vol. 14, Iss. 2, pp. 286-286
Open Access | Times Cited: 2
Sensory Characteristics of Various Concentrations of Phenolic Compounds Potentially Associated with Smoked Aroma in Foods
Hongwei Wang, Edgar Chambers
Molecules (2018) Vol. 23, Iss. 4, pp. 780-780
Open Access | Times Cited: 23
Effect of the smoking using Brazilian reforestation woods on volatile organic compounds, lipid oxidation, microbiological and hedonic quality of bacons during shelf life
Thais Cardoso Merlo, Jéssica da Cruz Antonio, Taciana Villela Savian, et al.
Meat Science (2020) Vol. 164, pp. 108110-108110
Closed Access | Times Cited: 14
Categorization of Chinese Dry-Cured Ham Based on Three Sticks’ Method by Multiple Sensory Technologies
Dong Xia, Danni Zhang, Shao Ting Gao, et al.
Journal of Food Quality (2017) Vol. 2017, pp. 1-6
Open Access | Times Cited: 14
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
Synthesis of butenolides by reactions of 3‐alkenoic acids with diphenyl sulfoxide/oxalyl chloride
Rui Ding, Yaxi Li, Yongguo Liu, et al.
Flavour and Fragrance Journal (2018) Vol. 33, Iss. 6, pp. 397-404
Closed Access | Times Cited: 11
Physicochemical characterisation of restructured Fenalår and safety implications of salt and nitrite reduction
E. Coll-Brasas, Arícia Possas, Per Berg, et al.
Food Control (2020) Vol. 119, pp. 107460-107460
Open Access | Times Cited: 6
Use of glucono‐delta‐lactone in the accelerated processing of boneless dry‐cured lamb hams
Priscila Cotta Palhares, Lorrany Ramos do Carmo, Bruna Fernandes Andrade, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 5, pp. 2270-2279
Closed Access | Times Cited: 2
VOLATILE FLAVOUR COMPOUNDS OF HERZEGOVINIAN DRY SMOKED GOAT MEAT
Munevera BEGIC, Amir GANIC, Amina FORTO, et al.
The Journal Agriculture and Forestry (2022) Vol. 68, Iss. 3
Open Access | Times Cited: 2
Mineral composition of traditional sheep meat products in dependence on the thermal treatment.
S. Rekanović, Radoslav Grujić, Goran Vučić
Journal of Hygienic Engineering and Design (2019) Vol. 29, pp. 92-98
Closed Access | Times Cited: 1
PROBIOTIC POTENTIAL OF LACTOBACILLUS ANDLEUCONOSTOC STRAINS ISOLATED FROM TRADITIONAL SPONTANEOUSLY FERMENTED SHEEP HAM
Tamaš Petrović, Katarina Mladenović, Milan Djilas, et al.
The Journal of Animal and Plant Sciences (2021) Vol. 32, Iss. 3
Open Access | Times Cited: 1
Physicochemical changes during the different stages of dry cured lamb ham processing
Adriana Isabel Rada Bula, William Albarracín, Manuel Fernando Ariza Botero
Brazilian journal of food technology/Brazilian Journal of Food Technology (2017) Vol. 20
Open Access
News insights for smoked bacon with different woods from chemical and sensory perspectives
Thais Cardoso Merlo
(2020)
Open Access
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