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 staphylococci fermentation and their synergistic Lactobacillus on the physicochemical characteristics and nonvolatile metabolites of Chinese bacon
Yang Li, Hongjun Li, Han Wu, et al.
Meat Science (2024) Vol. 212, pp. 109461-109461
Closed Access | Times Cited: 8
Yang Li, Hongjun Li, Han Wu, et al.
Meat Science (2024) Vol. 212, pp. 109461-109461
Closed Access | Times Cited: 8
Showing 8 citing articles:
New insights into the dominance of mixed fermentation of Staphylococcus cohnii and Staphylococcus saprophyticus in Chinese bacon: Complete genomic and comparative genomic perspectives
Yang Li, Hongjun Li, Han Wu, et al.
Food Research International (2024) Vol. 189, pp. 114544-114544
Closed Access | Times Cited: 3
Yang Li, Hongjun Li, Han Wu, et al.
Food Research International (2024) Vol. 189, pp. 114544-114544
Closed Access | Times Cited: 3
Lipid Hydrolysis, Oxidation, and Fatty Acid Formation Pathway Mapping of Synergistically Fermented Sausage and Characterization of Lipid Mediating Genes
Kalekristos Yohannes Woldemariam, Zhengkai Wang, Min Cai, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 31, pp. 17536-17548
Closed Access | Times Cited: 1
Kalekristos Yohannes Woldemariam, Zhengkai Wang, Min Cai, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 31, pp. 17536-17548
Closed Access | Times Cited: 1
Occurrence of ochratoxin A in Sichuan bacon from different geographical regions and characterization and biocontrol of ochratoxigenic Aspergillus westerdijkiae strain 21G2-1A
Kaidi Hu, Keyu Guo, Xingjie Wang, et al.
Food Research International (2024) Vol. 184, pp. 114272-114272
Closed Access | Times Cited: 1
Kaidi Hu, Keyu Guo, Xingjie Wang, et al.
Food Research International (2024) Vol. 184, pp. 114272-114272
Closed Access | Times Cited: 1
Impact and correlation of fermentation temperature on the bacterial community, flavor characteristics, and proteolysis of Harbin dry sausages
Yuhang Fan, Kaida Zhang, Qian Liu, et al.
Food Chemistry (2024) Vol. 464, pp. 141703-141703
Closed Access | Times Cited: 1
Yuhang Fan, Kaida Zhang, Qian Liu, et al.
Food Chemistry (2024) Vol. 464, pp. 141703-141703
Closed Access | Times Cited: 1
Astral-based DIA proteomics explored the flavor enhancement mechanism of Chinese traditional smoked bacon by staphylococcal co-fermentation
Yang Li, Hongjun Li, Han Wu, et al.
Food Chemistry (2024) Vol. 463, pp. 141563-141563
Closed Access
Yang Li, Hongjun Li, Han Wu, et al.
Food Chemistry (2024) Vol. 463, pp. 141563-141563
Closed Access
Bacterial community succession and its correlation with the dynamics of flavor compound during processing of Enshi bacon
Yating Liu, Yao Xiao, Feng Wu, et al.
Food Bioscience (2024), pp. 105337-105337
Closed Access
Yating Liu, Yao Xiao, Feng Wu, et al.
Food Bioscience (2024), pp. 105337-105337
Closed Access
Investigating Flavor Enhancement Methods in NaCl-Reduced Chinese Bacon (Larou) by Focusing on Physicochemical Characteristics, Bacterial Diversity, and Volatiles
Li Yang, Hongjun Li, Han Wu, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3820-3820
Open Access
Li Yang, Hongjun Li, Han Wu, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3820-3820
Open Access
Insights into the flavor contribution, mechanisms of action, and future trends of coagulase-negative staphylococci in fermented meat products: A review
Yuhang Fan, Iftikhar Hussain Badar, Qian Liu, et al.
Meat Science (2024) Vol. 221, pp. 109732-109732
Closed Access
Yuhang Fan, Iftikhar Hussain Badar, Qian Liu, et al.
Meat Science (2024) Vol. 221, pp. 109732-109732
Closed Access
