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:
The Changes Occurring in Proteins during Processing and Storage of Fermented Meat Products and Their Regulation by Lactic Acid Bacteria
Daixun Wang, Feng Cheng, Yi Wang, et al.
Foods (2022) Vol. 11, Iss. 16, pp. 2427-2427
Open Access | Times Cited: 46
Daixun Wang, Feng Cheng, Yi Wang, et al.
Foods (2022) Vol. 11, Iss. 16, pp. 2427-2427
Open Access | Times Cited: 46
Showing 1-25 of 46 citing articles:
Fermented foods and gastrointestinal health: underlying mechanisms
Arghya Mukherjee, Samuel Breselge, Eirini Dimidi, et al.
Nature Reviews Gastroenterology & Hepatology (2023) Vol. 21, Iss. 4, pp. 248-266
Closed Access | Times Cited: 68
Arghya Mukherjee, Samuel Breselge, Eirini Dimidi, et al.
Nature Reviews Gastroenterology & Hepatology (2023) Vol. 21, Iss. 4, pp. 248-266
Closed Access | Times Cited: 68
An overview of fermentation in the food industry - looking back from a new perspective
Shahida Anusha Siddiqui, Zeki Erol, Jerina Rugji, et al.
Bioresources and Bioprocessing (2023) Vol. 10, Iss. 1
Open Access | Times Cited: 64
Shahida Anusha Siddiqui, Zeki Erol, Jerina Rugji, et al.
Bioresources and Bioprocessing (2023) Vol. 10, Iss. 1
Open Access | Times Cited: 64
The effect of lactic acid bacteria on lipid metabolism and flavor of fermented sausages
Lingyan Xia, Min Qian, Feng Cheng, et al.
Food Bioscience (2023) Vol. 56, pp. 103172-103172
Closed Access | Times Cited: 31
Lingyan Xia, Min Qian, Feng Cheng, et al.
Food Bioscience (2023) Vol. 56, pp. 103172-103172
Closed Access | Times Cited: 31
Innovative Packaging Strategies for Freshness and Safety of Food Products: A Review
Anand Kishore, Mithul Aravind S, Pushpendra Kumar, et al.
Packaging Technology and Science (2024) Vol. 37, Iss. 5, pp. 399-427
Closed Access | Times Cited: 9
Anand Kishore, Mithul Aravind S, Pushpendra Kumar, et al.
Packaging Technology and Science (2024) Vol. 37, Iss. 5, pp. 399-427
Closed Access | Times Cited: 9
The formation mechanism, analysis strategies and regulation measures of cereal aroma: A review
Yao Feng, Hongwei Cao, Hongdong Song, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104452-104452
Closed Access | Times Cited: 7
Yao Feng, Hongwei Cao, Hongdong Song, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104452-104452
Closed Access | Times Cited: 7
Physicochemical and structural characterisation of a branched dextran type exopolysaccharide (EPS) from Weissella confusa S6 isolated from fermented sausage (Sucuk)
Fatma Beyza Özpınar, Hümeyra İspirli, Selma Kayacan, et al.
International Journal of Biological Macromolecules (2024) Vol. 264, pp. 130507-130507
Closed Access | Times Cited: 6
Fatma Beyza Özpınar, Hümeyra İspirli, Selma Kayacan, et al.
International Journal of Biological Macromolecules (2024) Vol. 264, pp. 130507-130507
Closed Access | Times Cited: 6
A review on food spoilage mechanisms, food borne diseases and commercial aspects of food preservation and processing
Alice Njolke Mafe, Great Iruoghene Edo, Raghda Makia, et al.
Food Chemistry Advances (2024) Vol. 5, pp. 100852-100852
Open Access | Times Cited: 6
Alice Njolke Mafe, Great Iruoghene Edo, Raghda Makia, et al.
Food Chemistry Advances (2024) Vol. 5, pp. 100852-100852
Open Access | Times Cited: 6
Riboflavin-mediated ultraviolet photosensitive oxidation of beef myofibrillar proteins with different storage times
Lei Xue, Wensong Wei, Fangting Fu, et al.
Food Chemistry (2025), pp. 142788-142788
Closed Access
Lei Xue, Wensong Wei, Fangting Fu, et al.
Food Chemistry (2025), pp. 142788-142788
Closed Access
Valorization of animal by-product enzymes: Advancing sustainable food processing through innovative extraction, purification, and application strategies
Wei Luo, Jingnan Zhang, Mirja Kaizer Ahmmed, et al.
Trends in Food Science & Technology (2025) Vol. 156, pp. 104870-104870
Closed Access
Wei Luo, Jingnan Zhang, Mirja Kaizer Ahmmed, et al.
Trends in Food Science & Technology (2025) Vol. 156, pp. 104870-104870
Closed Access
Response mechanisms of lactic acid bacteria under environmental stress and their application in the food industry
Xiaona He, Yu Cui, Qiaoyu Jia, et al.
Food Bioscience (2025), pp. 105938-105938
Closed Access
Xiaona He, Yu Cui, Qiaoyu Jia, et al.
Food Bioscience (2025), pp. 105938-105938
Closed Access
pH-responsive composite konjac glucomannan/xanthan gum film incorporated lysozyme fibril for the monitoring of chicken breast freshness
Hanwen Cui, Zeyue Fu, Rui Pan, et al.
International Journal of Biological Macromolecules (2025), pp. 140147-140147
Closed Access
Hanwen Cui, Zeyue Fu, Rui Pan, et al.
International Journal of Biological Macromolecules (2025), pp. 140147-140147
Closed Access
Enhancement of the flavor compound 3-Methylbutanal and sensory quality in sausages fermented by Lactococcus lactis CGMCC 31087: Leucine and α-Ketoglutaric acid as supplements
Lei Chen, Cheng–I Wei, Rui Liu, et al.
Food Chemistry (2025), pp. 143091-143091
Closed Access
Lei Chen, Cheng–I Wei, Rui Liu, et al.
Food Chemistry (2025), pp. 143091-143091
Closed Access
Role of Enzymatic Reactions in Meat Processing and Use of Emerging Technologies for Process Intensification
Blanca Abril, Ricard Bou, J.V. García‐Pérez, et al.
Foods (2023) Vol. 12, Iss. 10, pp. 1940-1940
Open Access | Times Cited: 18
Blanca Abril, Ricard Bou, J.V. García‐Pérez, et al.
Foods (2023) Vol. 12, Iss. 10, pp. 1940-1940
Open Access | Times Cited: 18
Effects of Saccharomyces cerevisiae and Kluyveromyces marxianus on the Physicochemical, Microbial, and Flavor Changes of Sauce Meat during Storage
Lili Ji, Shu Wang, Yanan Zhou, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 396-396
Open Access | Times Cited: 5
Lili Ji, Shu Wang, Yanan Zhou, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 396-396
Open Access | Times Cited: 5
Composite Films from Steam-exploded Gelatin and Thyme Essential Oil: Production, Characterization and Application as Coatings
César Vinicius Toniciolli Rigueto, Gabriel de Vasconcelos, Marieli Rosseto, et al.
Journal of Polymers and the Environment (2024) Vol. 32, Iss. 6, pp. 2616-2628
Closed Access | Times Cited: 3
César Vinicius Toniciolli Rigueto, Gabriel de Vasconcelos, Marieli Rosseto, et al.
Journal of Polymers and the Environment (2024) Vol. 32, Iss. 6, pp. 2616-2628
Closed Access | Times Cited: 3
Proteolysis of dry-cured ham according to the type and temperature of starter mixed with Debaryomyces hansenii and Penicillium nalgiovense
Sun-Gyeom Kim, Hack-Youn Kim
Food Bioscience (2024) Vol. 58, pp. 103787-103787
Closed Access | Times Cited: 3
Sun-Gyeom Kim, Hack-Youn Kim
Food Bioscience (2024) Vol. 58, pp. 103787-103787
Closed Access | Times Cited: 3
Effect of the types of starter on microbiological and physicochemical properties of dry-cured ham
Sun-Gyeom Kim, Hack-Youn Kim
Food Science of Animal Resources (2023) Vol. 43, Iss. 3, pp. 454-470
Open Access | Times Cited: 8
Sun-Gyeom Kim, Hack-Youn Kim
Food Science of Animal Resources (2023) Vol. 43, Iss. 3, pp. 454-470
Open Access | Times Cited: 8
Development of plant‐based burger patties with pea protein isolate and barnyard millet flour and its storage stability in aerobic and vacuum packaging
Cynthia Wen Xuan Neo, Yu Hsuan How, Ianne Kong, et al.
Journal of Food Safety (2024) Vol. 44, Iss. 3
Closed Access | Times Cited: 2
Cynthia Wen Xuan Neo, Yu Hsuan How, Ianne Kong, et al.
Journal of Food Safety (2024) Vol. 44, Iss. 3
Closed Access | Times Cited: 2
Impact of Refrigerated Storage on Microbial Growth, Color Stability, and pH of Turkey Thigh Muscles
Agnieszka Orkusz, Giorgia Rampanti, M. Michalczuk, et al.
Microorganisms (2024) Vol. 12, Iss. 6, pp. 1114-1114
Open Access | Times Cited: 2
Agnieszka Orkusz, Giorgia Rampanti, M. Michalczuk, et al.
Microorganisms (2024) Vol. 12, Iss. 6, pp. 1114-1114
Open Access | Times Cited: 2
Structural and functional properties of fava bean legumin and vicilin protein fractions
Timilehin David Oluwajuyitan, Rotimi E. Aluko
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 9, pp. 6698-6716
Closed Access | Times Cited: 2
Timilehin David Oluwajuyitan, Rotimi E. Aluko
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 9, pp. 6698-6716
Closed Access | Times Cited: 2
Influence of LAB Fermentation on the Color Stability and Oxidative Changes in Dry-Cured Meat
Joanna Stadnik, Paulina Kęska, Patrycja Gazda, et al.
Applied Sciences (2022) Vol. 12, Iss. 22, pp. 11736-11736
Open Access | Times Cited: 13
Joanna Stadnik, Paulina Kęska, Patrycja Gazda, et al.
Applied Sciences (2022) Vol. 12, Iss. 22, pp. 11736-11736
Open Access | Times Cited: 13
Valorization of Dairy and Fruit/Berry Industry By-Products to Sustainable Marinades for Broilers’ Wooden Breast Meat Quality Improvement
Jolita Klementavičiūtė, Paulina Zavistanavičiūtė, Dovilė Klupšaitė, et al.
Foods (2024) Vol. 13, Iss. 9, pp. 1367-1367
Open Access | Times Cited: 1
Jolita Klementavičiūtė, Paulina Zavistanavičiūtė, Dovilė Klupšaitė, et al.
Foods (2024) Vol. 13, Iss. 9, pp. 1367-1367
Open Access | Times Cited: 1
Blackcurrant Pomace Extract as a Natural Antioxidant in Vienna Sausages Reformulated by Replacement of Pork Backfat with Emulsion Gels Based on High Oleic Sunflower and Flaxseed Oils
Nicoleta Cîrstea, Violeta Nour, Alexandru Radu Corbu, et al.
Gels (2024) Vol. 10, Iss. 8, pp. 534-534
Open Access | Times Cited: 1
Nicoleta Cîrstea, Violeta Nour, Alexandru Radu Corbu, et al.
Gels (2024) Vol. 10, Iss. 8, pp. 534-534
Open Access | Times Cited: 1
Effect of ultrasonic pretreatment with synergistic microbial fermentation on tenderness and flavor of air-dried duck under low nitrite process
Weitao Zhao, Xiankang Fan, Zihang Shi, et al.
Food Chemistry X (2024) Vol. 24, pp. 101946-101946
Open Access | Times Cited: 1
Weitao Zhao, Xiankang Fan, Zihang Shi, et al.
Food Chemistry X (2024) Vol. 24, pp. 101946-101946
Open Access | Times Cited: 1
Effect of Inoculation with Lacticaseibacillus casei and Staphylococcus carnosus on the Quality of Squid (Dosidicus gigas) Surimi Sausage
Hongliang Mu, Peifang Weng, Zufang Wu
Fermentation (2023) Vol. 9, Iss. 9, pp. 794-794
Open Access | Times Cited: 4
Hongliang Mu, Peifang Weng, Zufang Wu
Fermentation (2023) Vol. 9, Iss. 9, pp. 794-794
Open Access | Times Cited: 4
