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:
Effect of partial replacement of nitrite with a novel probiotic Lactobacillus plantarum TN8 on color, physico-chemical, texture and microbiological properties of beef sausages
Sirine Ben Slima, Naourez Ktari, Imen Trabelsi, et al.
LWT (2017) Vol. 86, pp. 219-226
Closed Access | Times Cited: 47
Sirine Ben Slima, Naourez Ktari, Imen Trabelsi, et al.
LWT (2017) Vol. 86, pp. 219-226
Closed Access | Times Cited: 47
Showing 1-25 of 47 citing articles:
Inhibitory Effect of Lactic Acid Bacteria on Foodborne Pathogens: A Review
Zhenhong Gao, Eric Banan‐Mwine Daliri, Jun Wang, et al.
Journal of Food Protection (2019) Vol. 82, Iss. 3, pp. 441-453
Open Access | Times Cited: 117
Zhenhong Gao, Eric Banan‐Mwine Daliri, Jun Wang, et al.
Journal of Food Protection (2019) Vol. 82, Iss. 3, pp. 441-453
Open Access | Times Cited: 117
Coriander essential oil as natural food additive improves quality and safety of cooked pork sausages with different nitrite levels
Branislav Šojić, Branimir Pavlić, Predrag Ikonić, et al.
Meat Science (2019) Vol. 157, pp. 107879-107879
Closed Access | Times Cited: 86
Branislav Šojić, Branimir Pavlić, Predrag Ikonić, et al.
Meat Science (2019) Vol. 157, pp. 107879-107879
Closed Access | Times Cited: 86
Incorporation of probiotic strain in raw minced beef meat: Study of textural modification, lipid and protein oxidation and color parameters during refrigerated storage
Imen Trabelsi, Sirine Ben Slima, Naourez Ktari, et al.
Meat Science (2019) Vol. 154, pp. 29-36
Closed Access | Times Cited: 68
Imen Trabelsi, Sirine Ben Slima, Naourez Ktari, et al.
Meat Science (2019) Vol. 154, pp. 29-36
Closed Access | Times Cited: 68
Partial replacement of nitrite with a novel probiotic Lactobacillus plantarum on nitrate, color, biogenic amines and gel properties of Chinese fermented sausages
Yinglian Zhu, Liping Guo, Qingli Yang
Food Research International (2020) Vol. 137, pp. 109351-109351
Closed Access | Times Cited: 57
Yinglian Zhu, Liping Guo, Qingli Yang
Food Research International (2020) Vol. 137, pp. 109351-109351
Closed Access | Times Cited: 57
New Formulation towards Healthier Meat Products: Juniperus communis L. Essential Oil as Alternative for Sodium Nitrite in Dry Fermented Sausages
Vladimir Tomović, Branislav Šojić, Jovo Savanović, et al.
Foods (2020) Vol. 9, Iss. 8, pp. 1066-1066
Open Access | Times Cited: 48
Vladimir Tomović, Branislav Šojić, Jovo Savanović, et al.
Foods (2020) Vol. 9, Iss. 8, pp. 1066-1066
Open Access | Times Cited: 48
Production of probiotic fermented salami using Lacticaseibacillus rhamnosus, Lactiplantibacillus plantarum, and Bifidobacterium lactis
Olcay Tukel, İlkin Yücel Şengün
Journal of Food Science (2024) Vol. 89, Iss. 5, pp. 2956-2973
Open Access | Times Cited: 4
Olcay Tukel, İlkin Yücel Şengün
Journal of Food Science (2024) Vol. 89, Iss. 5, pp. 2956-2973
Open Access | Times Cited: 4
Production of Smoked Sausage Using Monascus Pigments-Calcium Carbonate Colorant Lake with Nisin as a Nitrite Substitute
Jiaqi Cui, Guohui Bai, Yang Fu, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 477-477
Open Access
Jiaqi Cui, Guohui Bai, Yang Fu, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 477-477
Open Access
Use of Selected Environmental Lactic Acid Bacteria During Industrial Production of Heat-Treated Nitrite-Free Organic Sausage
Piotr Szymański, Anna Okoń, Dorota Zielińska, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 1028-1028
Open Access
Piotr Szymański, Anna Okoń, Dorota Zielińska, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 1028-1028
Open Access
Physicochemical, techno-functional, and antioxidant properties of a novel bacterial exopolysaccharide in cooked beef sausage
Imen Trabelsi, Naourez Ktari, Mehdi Triki, et al.
International Journal of Biological Macromolecules (2017) Vol. 111, pp. 11-18
Closed Access | Times Cited: 42
Imen Trabelsi, Naourez Ktari, Mehdi Triki, et al.
International Journal of Biological Macromolecules (2017) Vol. 111, pp. 11-18
Closed Access | Times Cited: 42
Combination of Flos Sophorae and chili pepper as a nitrite alternative improves the antioxidant, microbial communities and quality traits in Chinese sausages
Renyong Tang, Jiaxuan Peng, Lin Chen, et al.
Food Research International (2021) Vol. 141, pp. 110131-110131
Closed Access | Times Cited: 29
Renyong Tang, Jiaxuan Peng, Lin Chen, et al.
Food Research International (2021) Vol. 141, pp. 110131-110131
Closed Access | Times Cited: 29
New polysaccharides extracted from Malcolmia triloba: Structure characterization, biological properties and application to beef meat preservation
Souad Eljoudi, Amal Feki, Intidhar Bkhairia, et al.
Journal of Food Composition and Analysis (2022) Vol. 107, pp. 104380-104380
Closed Access | Times Cited: 21
Souad Eljoudi, Amal Feki, Intidhar Bkhairia, et al.
Journal of Food Composition and Analysis (2022) Vol. 107, pp. 104380-104380
Closed Access | Times Cited: 21
Utilizing lactic acid bacteria and their metabolites for controlling Listeria monocytogenes in meat products: Applications, limitations, and future perspectives
Huixuan Yang, Yunge Liu, George‐John E. Nychas, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104699-104699
Closed Access | Times Cited: 3
Huixuan Yang, Yunge Liu, George‐John E. Nychas, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104699-104699
Closed Access | Times Cited: 3
Natural alternatives for processed meat: Legislation, markets, consumers, opportunities and challenges
Paula Rabelo Sbardelotto, Evellin Balbinot-Alfaro, Meritaine da Rocha, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 30, pp. 10303-10318
Closed Access | Times Cited: 14
Paula Rabelo Sbardelotto, Evellin Balbinot-Alfaro, Meritaine da Rocha, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 30, pp. 10303-10318
Closed Access | Times Cited: 14
Effect of the addition of encapsulated Lactiplantibacillus plantarum Lp-115, Bifidobacterium animalis spp. lactis Bb-12, and Lactobacillus acidophilus La-5 to cooked burger
Annecler Rech de Marins, Talita Aparecida Ferreira de Campos, Andréia Farias Pereira Batista, et al.
LWT (2021) Vol. 155, pp. 112946-112946
Open Access | Times Cited: 18
Annecler Rech de Marins, Talita Aparecida Ferreira de Campos, Andréia Farias Pereira Batista, et al.
LWT (2021) Vol. 155, pp. 112946-112946
Open Access | Times Cited: 18
The effect of the use of Limosilactobacillus fermentum S8 isolated from organic acid whey on nitrosyl pigment concentration and the colour formation of uncured cooked meat products
Piotr Szymański, Beata Łaszkiewicz, Aneta Kern-Jędrychowska, et al.
Meat Science (2022) Vol. 196, pp. 109031-109031
Closed Access | Times Cited: 13
Piotr Szymański, Beata Łaszkiewicz, Aneta Kern-Jędrychowska, et al.
Meat Science (2022) Vol. 196, pp. 109031-109031
Closed Access | Times Cited: 13
Microorganism control and product quality improvement of Twice-cooked pork dish using ZnO nanoparticles combined radio frequency pasteurization
Jicheng Xu, Min Zhang, Bhesh Bhandari, et al.
LWT (2018) Vol. 95, pp. 65-71
Closed Access | Times Cited: 21
Jicheng Xu, Min Zhang, Bhesh Bhandari, et al.
LWT (2018) Vol. 95, pp. 65-71
Closed Access | Times Cited: 21
Quality evaluation of probiotic pasta produced with Bacillus coagulans GBI-30
Gözde Konuray, Zerrin Erginkaya
Innovative Food Science & Emerging Technologies (2020) Vol. 66, pp. 102489-102489
Closed Access | Times Cited: 19
Gözde Konuray, Zerrin Erginkaya
Innovative Food Science & Emerging Technologies (2020) Vol. 66, pp. 102489-102489
Closed Access | Times Cited: 19
A novel probiotic strain, Lactiplantibacillus plantarum LC38, isolated from Tunisian camel milk promoting wound healing in Wistar diabetic rats
Aicha Chouikhi, Naourez Ktari, Sana Bardaa, et al.
Archives of Microbiology (2021) Vol. 204, Iss. 1
Closed Access | Times Cited: 16
Aicha Chouikhi, Naourez Ktari, Sana Bardaa, et al.
Archives of Microbiology (2021) Vol. 204, Iss. 1
Closed Access | Times Cited: 16
Effect of probiotic Lactiplantibacillus plantarum and chestnut flour (Castanea sativa mill) on microbiological and physicochemical characteristics of dry-cured sausages during storage
Noelí Sirini, Raquel Lucas‐González, Juana Fernández‐López, et al.
Meat Science (2021) Vol. 184, pp. 108691-108691
Open Access | Times Cited: 14
Noelí Sirini, Raquel Lucas‐González, Juana Fernández‐López, et al.
Meat Science (2021) Vol. 184, pp. 108691-108691
Open Access | Times Cited: 14
The role of nitric oxide in the mechanism of lactic acid bacteria substituting for nitrite
Mengxing Gou, Xuejun Liu, Hongye Qu
CyTA - Journal of Food (2019) Vol. 17, Iss. 1, pp. 593-602
Open Access | Times Cited: 16
Mengxing Gou, Xuejun Liu, Hongye Qu
CyTA - Journal of Food (2019) Vol. 17, Iss. 1, pp. 593-602
Open Access | Times Cited: 16
Bio-preservation Effect of Probiotic Lactiplantibacillus plantarum S61 Against Rhodotorula glutinis and Listeria monocytogenes in Poultry Meat
Houssam Abouloifa, Ismail Hasnaoui, Sirine Ben Slima, et al.
Current Microbiology (2022) Vol. 79, Iss. 8
Closed Access | Times Cited: 9
Houssam Abouloifa, Ismail Hasnaoui, Sirine Ben Slima, et al.
Current Microbiology (2022) Vol. 79, Iss. 8
Closed Access | Times Cited: 9
Processing interventions for enhanced microbiological safety of beef carcasses and beef products: A review
Jina Han, Pengcheng Dong, Benjamin W.B. Holman, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 8, pp. 2105-2129
Closed Access | Times Cited: 9
Jina Han, Pengcheng Dong, Benjamin W.B. Holman, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 8, pp. 2105-2129
Closed Access | Times Cited: 9
Effects of a Novel Lin Seed Polysaccharide on Beef Sausage Properties
Aicha Chouikhi, Naourez Ktari, Sirine Ben Slima, et al.
Polymers (2023) Vol. 15, Iss. 4, pp. 1014-1014
Open Access | Times Cited: 5
Aicha Chouikhi, Naourez Ktari, Sirine Ben Slima, et al.
Polymers (2023) Vol. 15, Iss. 4, pp. 1014-1014
Open Access | Times Cited: 5
Effect of the incorporation of polysaccharide from Falkenbergia rufolanosa on beef sausages for quality and shelf life improvement
Amal Feki, Imen Sellem, Asma Hamzaoui, et al.
LWT (2021) Vol. 143, pp. 111139-111139
Closed Access | Times Cited: 12
Amal Feki, Imen Sellem, Asma Hamzaoui, et al.
LWT (2021) Vol. 143, pp. 111139-111139
Closed Access | Times Cited: 12
Antioxidant activities, functional properties, and application of a novel Lepidium sativum polysaccharide in the formulation of cake
Sirine Ben Slima, Naourez Ktari, Aicha Chouikhi, et al.
Food Science & Nutrition (2022) Vol. 10, Iss. 3, pp. 822-832
Open Access | Times Cited: 8
Sirine Ben Slima, Naourez Ktari, Aicha Chouikhi, et al.
Food Science & Nutrition (2022) Vol. 10, Iss. 3, pp. 822-832
Open Access | Times Cited: 8
