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OpenAlex Citation Counts

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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:

Functional fermented meat products with probiotics—A review
Paulo E. S. Munekata, Mirian Pateiro, Igor Tomašević, et al.
Journal of Applied Microbiology (2021) Vol. 133, Iss. 1, pp. 91-103
Open Access | Times Cited: 44

Showing 1-25 of 44 citing articles:

Probiotics: Health benefits, food application, and colonization in the human gastrointestinal tract
Li Ying Jessie Lau, Siew Young Quek
Food Bioengineering (2024) Vol. 3, Iss. 1, pp. 41-64
Open Access | Times Cited: 17
Nano-encapsulation of probiotics: Need and critical considerations to design new non-dairy probiotic products
Jenny Arratia-Quijada, Karla Nuño, Víctor Ruiz Santoyo, et al.
Journal of Functional Foods (2024) Vol. 116, pp. 106192-106192
Open Access | Times Cited: 16
Characteristics of Probiotic Preparations and Their Applications
Guangqiang Wang, Yunhui Chen, Yongjun Xia, et al.
Foods (2022) Vol. 11, Iss. 16, pp. 2472-2472
Open Access | Times Cited: 67
Functional meat products: Trends in pro-, pre-, syn-, para- and post-biotic use
Cynthia Farias Manassi, Sofia Steinmetz de Souza, Guilherme de Souza Hassemer, et al.
Food Research International (2022) Vol. 154, pp. 111035-111035
Closed Access | Times Cited: 45
Probiotic Incorporation into Yogurt and Various Novel Yogurt-Based Products
Douglas W. Olson, Kayanush J. Aryana
Applied Sciences (2022) Vol. 12, Iss. 24, pp. 12607-12607
Open Access | Times Cited: 42
The potential of postbiotics as a novel approach in food packaging and biopreservation: a systematic review of the latest developments
Houshmand Sharafi, Elahe Divsalar, Zeinab Rezaei, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 33, pp. 12524-12554
Closed Access | Times Cited: 26
Production of Conjugated Linoleic Acid (CLA) by Lactiplantibacillus plantarum: A Review with Emphasis on Fermented Foods
Massimo Iorizzo, Catello Di Martino, Francesco Letizia, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 975-975
Open Access | Times Cited: 9
Metabolic heterogeneity and techno-functional attributes of fermented foods-associated coagulase-negative staphylococci
Ameer Khusro, Chirom Aarti
Food Microbiology (2022) Vol. 105, pp. 104028-104028
Closed Access | Times Cited: 36
Microbiological Testing of Probiotic Preparations
Anna Zawistowska-Rojek, Tomasz Zaręba, Stefan Tyski
International Journal of Environmental Research and Public Health (2022) Vol. 19, Iss. 9, pp. 5701-5701
Open Access | Times Cited: 36
Improving quality of poultry and its meat products with probiotics, prebiotics, and phytoextracts
Sashuang Dong, Lanyin Li, Fanyu Hao, et al.
Poultry Science (2023) Vol. 103, Iss. 2, pp. 103287-103287
Open Access | Times Cited: 21
A comparative analysis of traditional meat processing methods
Kasun Dissanayake, Mohamed Rifky, Khabibulla Nurmukhamedov, et al.
E3S Web of Conferences (2024) Vol. 494, pp. 04023-04023
Open Access | Times Cited: 6
Dietary Effect of Brevibacillus laterosporus S62-9 on Chicken Meat Quality, Amino Acid Profile, and Volatile Compounds
Xiangfei Liu, Aijin Ma, Tongxin Zhi, et al.
Foods (2023) Vol. 12, Iss. 2, pp. 288-288
Open Access | Times Cited: 13
Effects of lactic acid bacteria and coagulase-negative staphylococci on dry-fermented sausage quality and safety: Systematic review and meta-analysis
María Ángeles Stegmayer, Noelí Sirini, María Julia Ruiz, et al.
Meat Science (2023) Vol. 206, pp. 109337-109337
Open Access | Times Cited: 13
Quality Characteristics of Reduced-Fat Emulsified Sausages Made with Yeast Mannoprotein Enzymatically Prepared with a β-1,6-glucanase
Lingli Zhong, Xiangrui Guo, Huizhen Xue, et al.
Foods (2023) Vol. 12, Iss. 13, pp. 2486-2486
Open Access | Times Cited: 11
Flavour Characteristics of Fermented Meat Products in China: A Review
M. Hao, Wei Wang, Jiamin Zhang, et al.
Fermentation (2023) Vol. 9, Iss. 9, pp. 830-830
Open Access | Times Cited: 11
Production of Conjugated Linoleic Acid (CLA) by <em>Lactiplantibacillus plantarum</em>: A Review With Emphasis on Fermented Foods
Massimo Iorizzo, Catello Di Martino, Francesco Letizia, et al.
(2024)
Open Access | Times Cited: 4
Fermented Meat Products
Anjali Singh, Alok Saxena, Tanushree Maity
(2025), pp. 177-200
Closed Access
The Effect of Tomato Pomace on the Oxidative and Microbiological Stability of Raw Fermented Sausages With Reduced Addition of Nitrites
Patrycja Skwarek, Małgorzata Karwowska
International Journal of Food Science (2025) Vol. 2025, Iss. 1
Open Access
Bacterial viability retention in probiotic foods: a review
Xuewu Liu, Bingyong Mao, Xin Tang, et al.
Critical Reviews in Food Science and Nutrition (2025), pp. 1-23
Closed Access
Effective enhancement of food oxidative stability induced by Lactobacillus strains: In vitro activity
Fatemeh Ghiasi, Seyed Mohammad Bagher Hashemi, Elahe Abedi
Food Control (2023) Vol. 153, pp. 109912-109912
Closed Access | Times Cited: 9
Potential probiotic characterization of lactic acid bacteria isolated from Duimaj, an Iranian traditional snack food, using biochemical, molecular and computational approaches
Hossein Soleimani, Rasoul Shokri, Yousef Nami, et al.
LWT (2023) Vol. 184, pp. 115091-115091
Open Access | Times Cited: 9
Peptidomics insights into the interplay between the pre-digestion effect of mixed starters and the digestive pattern of sausage proteins
Yiwen Zhang, Meiqin Feng, Jie Zhang, et al.
Food Research International (2022) Vol. 162, pp. 111963-111963
Closed Access | Times Cited: 15
Probiotic bacteria isolated from fermented meat displays high antioxidant and anti-inflammatory potential
Deni Kostelac, Marko Gerić, Goran Gajski, et al.
Mutagenesis (2022) Vol. 38, Iss. 1, pp. 58-63
Open Access | Times Cited: 13
Isolation, identification, and evaluation of lactic acid bacteria with probiotic potential from traditional fermented sour meat
Jiayi Zhao, Jinshan Zhao, Jinhong Zang, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access | Times Cited: 2
Foods of the Mediterranean diet: lacto-fermented food, the food pyramid and food combinations.
Zakira Naureen, G Bonetti, Maria Chiara Medori, et al.
PubMed (2022) Vol. 63, Iss. 2 Suppl 3, pp. E28-E35
Closed Access | Times Cited: 9
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