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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:

Quality characteristics of a dry-cured lamb leg as affected by tumbling after dry-salting and processing time
Luz H. Villalobos‐Delgado, Irma Caro, Carolina Blanco, et al.
Meat Science (2014) Vol. 97, Iss. 1, pp. 115-122
Closed Access | Times Cited: 38

Showing 1-25 of 38 citing articles:

Ruminant meat flavor influenced by different factors with special reference to fatty acids
Muhammad Sajid Arshad, Muhammad Sohaib, Rabia Shabir Ahmad, et al.
Lipids in Health and Disease (2018) Vol. 17, Iss. 1
Open Access | Times Cited: 161
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
Changes in proteolysis, protein oxidation, flavor, color and texture of dry-cured mutton ham during storage
Xin Guo, Yongqin Wang, Shiling Lu, et al.
LWT (2021) Vol. 149, pp. 111860-111860
Closed Access | Times Cited: 58
Changes in protein and volatile flavor compounds of low-salt wet-marinated fermented Golden Pomfret during processing
Qiuhan Chen, Xuebo Yang, Shouchun Liu, et al.
Food Chemistry (2024) Vol. 456, pp. 140029-140029
Closed Access | Times Cited: 7
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
Role of Lactobacillus plantarum with antioxidation properties on Chinese sausages
Lin Mei, Dongmei Pan, Tingting Guo, et al.
LWT (2022) Vol. 162, pp. 113427-113427
Open Access | Times Cited: 25
Effects of Eucommia ulmoides Leaf Extract on the Technological Quality, Protein Oxidation, and Lipid Oxidation of Cooked Pork Sausage During Refrigerated Storage
Yanan Zhao, Wenhui Wang, Yuqi Wu, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 441-441
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
Correlations among flavor compounds, lipid oxidation indices, and endogenous enzyme activity during the processing of Xinjiang dry‐cured mutton ham
Xin Guo, Shiling Lu, Yongqin Wang, et al.
Journal of Food Processing and Preservation (2019) Vol. 43, Iss. 11
Open Access | Times Cited: 32
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
Effect of salting and ripening on the physicochemical and sensory quality of goat and sheep cured legs
A. Teixeira, Aline Gurgel Fernandes, Etelvina Pereira, et al.
Meat Science (2017) Vol. 134, pp. 163-169
Open Access | Times Cited: 30
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
The impact of diet on the quality of fresh meat and smoked ham in goat
S. Ivanović, Ksenija Nešić, Boris Pisinov, et al.
Small Ruminant Research (2016) Vol. 138, pp. 53-59
Closed Access | Times Cited: 28
Effect of NaCl Partial Replacement by Chloride Salts on Physicochemical Characteristics, Volatile Compounds and Sensorial Properties of Dry-Cured Deer Cecina
Márcio Vargas-Ramella, José M. Lorenzo, Rubén Domínguez, et al.
Foods (2021) Vol. 10, Iss. 3, pp. 669-669
Open Access | Times Cited: 22
Influences of pulsed light-UV treatment on the storage period of dry-cured meat and shelf life prediction by ASLT method
Na Liu, Qiujin Zhu, Xuefeng Zeng, et al.
Journal of Food Science and Technology (2019) Vol. 56, Iss. 4, pp. 1744-1756
Open Access | Times Cited: 25
Carcass and meat quality characteristics of Churra and Assaf suckling lambs
Javier Mateo, Irma Caro, Diego E. Carballo, et al.
animal (2017) Vol. 12, Iss. 5, pp. 1093-1101
Open Access | Times Cited: 24
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
Influence of breed on selected quality parameters of fresh goat meat
S. Ivanović, Marija Pavlović, Ivan Pavlović, et al.
Archives animal breeding/Archiv für Tierzucht (2020) Vol. 63, Iss. 2, pp. 219-229
Open Access | Times Cited: 19
Meat fermentation at a crossroads: where the age-old interplay of human, animal, and microbial diversity and contemporary markets meet
Frédéric Leroy, Christina Charmpi, Luc De Vuyst
FEMS Microbiology Reviews (2023) Vol. 47, Iss. 2
Closed Access | Times Cited: 6
Relationship between 4-hydroxy-2-hexenal contents and commercial grade by organoleptic judgement in Japanese dried laver Porphyra spp.
Ryusuke Tanaka, Mami Ishimaru, Hideo Hatate, et al.
Food Chemistry (2016) Vol. 212, pp. 104-109
Closed Access | Times Cited: 16
Monitoring quality changes in dry‐cured mutton ham during processing
Xin Guo, Yongqin Wang, Shiling Lu, et al.
Journal of Food Processing and Preservation (2021) Vol. 45, Iss. 4
Open Access | Times Cited: 13
Microbiological quality and sensory evaluation of new cured products obtained from sheep and goat meat
Georgina S. Tolentino, Letı́cia M. Estevinho, Ananías Pascoal, et al.
Animal Production Science (2016) Vol. 57, Iss. 2, pp. 391-391
Open Access | Times Cited: 12
Technological and sensory characteristics in development of innovative symbiotic boneless dry-cured lamb meat snack
Ítalo Abreu Lima, Lorrany Ramos do Carmo, Bruna Fernandes Andrade, et al.
Meat Science (2024) Vol. 216, pp. 109578-109578
Closed Access | Times Cited: 1
Consumer Acceptability of Dry Cured Meat from Cull Ewes Reared with Different Linseed Supplementation Levels and Feeding Durations
Ana Guerrero, C. Sañudo, M.M. Campo, et al.
Foods (2018) Vol. 7, Iss. 6, pp. 89-89
Open Access | Times Cited: 10
Quality of Meat from Female Fallow Deer (Dama Dama) and Roe Deer (Capreolus Capreolus) Hunted in Serbia
S. Ivanović, Boris Pisinov, Marija Pavlović, et al.
Annals of Animal Science (2019) Vol. 20, Iss. 1, pp. 245-262
Open Access | Times Cited: 10
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