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: 55
Daixun Wang, Feng Cheng, Yi Wang, et al.
Foods (2022) Vol. 11, Iss. 16, pp. 2427-2427
Open Access | Times Cited: 55
Showing 1-25 of 55 citing articles:
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: 80
Shahida Anusha Siddiqui, Zeki Erol, Jerina Rugji, et al.
Bioresources and Bioprocessing (2023) Vol. 10, Iss. 1
Open Access | Times Cited: 80
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: 80
Arghya Mukherjee, Samuel Breselge, Eirini Dimidi, et al.
Nature Reviews Gastroenterology & Hepatology (2023) Vol. 21, Iss. 4, pp. 248-266
Closed Access | Times Cited: 80
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 | Times Cited: 4
Xiaona He, Yu Cui, Qiaoyu Jia, et al.
Food Bioscience (2025), pp. 105938-105938
Closed Access | Times Cited: 4
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: 37
Lingyan Xia, Min Qian, Feng Cheng, et al.
Food Bioscience (2023) Vol. 56, pp. 103172-103172
Closed Access | Times Cited: 37
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: 13
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: 13
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: 13
Alice Njolke Mafe, Great Iruoghene Edo, Raghda Makia, et al.
Food Chemistry Advances (2024) Vol. 5, pp. 100852-100852
Open Access | Times Cited: 13
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: 10
Yao Feng, Hongwei Cao, Hongdong Song, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104452-104452
Closed Access | Times Cited: 10
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: 8
Fatma Beyza Özpınar, Hümeyra İspirli, Selma Kayacan, et al.
International Journal of Biological Macromolecules (2024) Vol. 264, pp. 130507-130507
Closed Access | Times Cited: 8
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 | Times Cited: 1
Lei Chen, Cheng‐I Wei, Rui Liu, et al.
Food Chemistry (2025), pp. 143091-143091
Closed Access | Times Cited: 1
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: 21
Blanca Abril, Ricard Bou, J.V. García‐Pérez, et al.
Foods (2023) Vol. 12, Iss. 10, pp. 1940-1940
Open Access | Times Cited: 21
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: 7
Lili Ji, Shu Wang, Yanan Zhou, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 396-396
Open Access | Times Cited: 7
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
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
Proteolytic Effects of Ragi Tempeh Starter and Soybean Derivative as Binders on The Chemical and Organoleptic Characteristics of Fermented Chicken Sausage
Mulia Winirsya Apriliyani, Yuny Erwanto, Edi Suryanto, et al.
IOP Conference Series Earth and Environmental Science (2025) Vol. 1460, Iss. 1, pp. 012033-012033
Open Access
Mulia Winirsya Apriliyani, Yuny Erwanto, Edi Suryanto, et al.
IOP Conference Series Earth and Environmental Science (2025) Vol. 1460, Iss. 1, pp. 012033-012033
Open Access
Advances in research on the effects of lactic acid bacteria on the physicochemical, flavor, and nutritional characteristics of fermented egg products
Zhanhuan Shang, Danrong Yu, Jinjing Zhang, et al.
Food Science of Animal Products (2025) Vol. 3, Iss. 2, pp. 9240112-9240112
Closed Access
Zhanhuan Shang, Danrong Yu, Jinjing Zhang, et al.
Food Science of Animal Products (2025) Vol. 3, Iss. 2, pp. 9240112-9240112
Closed Access
Protein oxidation and its effect on functional properties of livestock products during the processing and storage: A review
Jiamei Wang, Na Wu, Yao Yao, et al.
Food Chemistry X (2025), pp. 102454-102454
Open Access
Jiamei Wang, Na Wu, Yao Yao, et al.
Food Chemistry X (2025), pp. 102454-102454
Open Access
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: 4
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: 4
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: 4
Sun-Gyeom Kim, Hack-Youn Kim
Food Bioscience (2024) Vol. 58, pp. 103787-103787
Closed Access | Times Cited: 4
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: 4
Nicoleta Cîrstea, Violeta Nour, Alexandru Radu Corbu, et al.
Gels (2024) Vol. 10, Iss. 8, pp. 534-534
Open Access | Times Cited: 4
Mechanisms of Formation, Deterioration, and Regulation of Quality in Caviar and Its Substitutes: Recent Advances and Future Trends
Weijia Zhang, Jinlin Wang, Fan Bai, et al.
Trends in Food Science & Technology (2025), pp. 104908-104908
Closed Access
Weijia Zhang, Jinlin Wang, Fan Bai, et al.
Trends in Food Science & Technology (2025), pp. 104908-104908
Closed Access
A Multifunctional Living Hydrogel for the Synergistic Management of Infected Diabetic Wounds
Yanchi Liu, Yuqiu Li, Mingrui Yang, et al.
(2025)
Closed Access
Yanchi Liu, Yuqiu Li, Mingrui Yang, et al.
(2025)
Closed Access
Targeting Aging Skin with GABALAGEN®: A Synergistic Marine Nutricosmetic Ingredient Validated Through Human Randomized Trials
Jimin Hyun, Kyoung-Min Rheu, Bae-Jin Lee, et al.
Antioxidants (2025) Vol. 14, Iss. 3, pp. 245-245
Open Access
Jimin Hyun, Kyoung-Min Rheu, Bae-Jin Lee, et al.
Antioxidants (2025) Vol. 14, Iss. 3, pp. 245-245
Open Access
Effect of cinnamaldehyde and tannic acid nano-emulsions on meat quality and protein oxidation during cold storage
Ramy M. Khoder, Xinyan Deng, Liangzi Zhang, et al.
Food Packaging and Shelf Life (2025) Vol. 48, pp. 101462-101462
Closed Access
Ramy M. Khoder, Xinyan Deng, Liangzi Zhang, et al.
Food Packaging and Shelf Life (2025) Vol. 48, pp. 101462-101462
Closed Access
Effect of Different Fermentation Methods on the Physicochemical, Bioactive and Volatile Characteristics of Wolfberry Vinegar
Xiao Qiang, Man Zhao, Ting Xia, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 1078-1078
Open Access
Xiao Qiang, Man Zhao, Ting Xia, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 1078-1078
Open Access
