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:
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
Frédéric Leroy, Christina Charmpi, Luc De Vuyst
FEMS Microbiology Reviews (2023) Vol. 47, Iss. 2
Closed Access | Times Cited: 6
Showing 6 citing articles:
The Aroma of Non-Fermented and Fermented Dry-Cured Meat Products: Savory and Toasted Odors
Lei Li, Carmela Belloch, Mónica Flores
Foods (2025) Vol. 14, Iss. 5, pp. 881-881
Open Access
Lei Li, Carmela Belloch, Mónica Flores
Foods (2025) Vol. 14, Iss. 5, pp. 881-881
Open Access
Compound probiotics starter: A solution for aflatoxin B1 reduction and meat quality improvement in fermented chicken jerky
Hongwei Guo, Jingyan Chen, H Qiu, et al.
Food Control (2024) Vol. 165, pp. 110601-110601
Open Access | Times Cited: 2
Hongwei Guo, Jingyan Chen, H Qiu, et al.
Food Control (2024) Vol. 165, pp. 110601-110601
Open Access | Times Cited: 2
Multi-omics reveals the phyllosphere microbial community and material transformations in cigars
Xiaoyu Wang, Shuai Yang, Qiang Gao, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access | Times Cited: 2
Xiaoyu Wang, Shuai Yang, Qiang Gao, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access | Times Cited: 2
Effect of fermentation conditions on the chemical composition, peptides, texture and volatile compounds of Turkish bag sausage (Torba sucuk)
Ali Tekin, Hilal Kanmaz, Büşra Kaya, et al.
Food Chemistry Advances (2024), pp. 100873-100873
Open Access | Times Cited: 1
Ali Tekin, Hilal Kanmaz, Büşra Kaya, et al.
Food Chemistry Advances (2024), pp. 100873-100873
Open Access | Times Cited: 1
Editorial 14th international symposium on lactic acid bacteria (LAB14)
Eddy J. Smid, Sarah Lebeer, Egon Bech Hansen
FEMS Microbiology Reviews (2023) Vol. 47, Iss. 4
Open Access
Eddy J. Smid, Sarah Lebeer, Egon Bech Hansen
FEMS Microbiology Reviews (2023) Vol. 47, Iss. 4
Open Access
