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:
Lactic Acid Bacteria (LAB): Autochthonous and Probiotic Microbes for Meat Preservation and Fortification
Dibyajit Lahiri, Moupriya Nag, Tanmay Sarkar, et al.
Foods (2022) Vol. 11, Iss. 18, pp. 2792-2792
Open Access | Times Cited: 24
Dibyajit Lahiri, Moupriya Nag, Tanmay Sarkar, et al.
Foods (2022) Vol. 11, Iss. 18, pp. 2792-2792
Open Access | Times Cited: 24
Showing 24 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
Innovative and Sustainable Food Preservation Techniques: Enhancing Food Quality, Safety, and Environmental Sustainability
Hugo M. Lisboa, Matheus Augusto de Bittencourt Pasquali, Antonia Isabelly dos Anjos, et al.
Sustainability (2024) Vol. 16, Iss. 18, pp. 8223-8223
Open Access | Times Cited: 23
Hugo M. Lisboa, Matheus Augusto de Bittencourt Pasquali, Antonia Isabelly dos Anjos, et al.
Sustainability (2024) Vol. 16, Iss. 18, pp. 8223-8223
Open Access | Times Cited: 23
IMPACT OF CURING SALT (NITRITES) ON THE PROCESSED MEAT PRODUCTS AND ITS ALTERNATIVES: A REVIEW
Kasun Dissanayake
New Materials Compounds and Applications (2024) Vol. 8, Iss. 2, pp. 254-264
Open Access | Times Cited: 17
Kasun Dissanayake
New Materials Compounds and Applications (2024) Vol. 8, Iss. 2, pp. 254-264
Open Access | Times Cited: 17
Bio-Preservation of Meat and Fermented Meat Products by Lactic Acid Bacteria Strains and Their Antibacterial Metabolites
Shima Kaveh, Seyed Mohammad Bagher Hashemi, Elahe Abedi, et al.
Sustainability (2023) Vol. 15, Iss. 13, pp. 10154-10154
Open Access | Times Cited: 36
Shima Kaveh, Seyed Mohammad Bagher Hashemi, Elahe Abedi, et al.
Sustainability (2023) Vol. 15, Iss. 13, pp. 10154-10154
Open Access | Times Cited: 36
Beyond Conventional Meat Preservation: Saddling the Control of Bacteriocin and Lactic Acid Bacteria for Clean Label and Functional Meat Products
Slim Smaoui, Noemí Echegaray, Manoj Kumar, et al.
Applied Biochemistry and Biotechnology (2023) Vol. 196, Iss. 6, pp. 3604-3635
Closed Access | Times Cited: 20
Slim Smaoui, Noemí Echegaray, Manoj Kumar, et al.
Applied Biochemistry and Biotechnology (2023) Vol. 196, Iss. 6, pp. 3604-3635
Closed Access | Times Cited: 20
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: 19
Sashuang Dong, Lanyin Li, Fanyu Hao, et al.
Poultry Science (2023) Vol. 103, Iss. 2, pp. 103287-103287
Open Access | Times Cited: 19
Modified atmosphere packaging and plant extracts synergistically enhance the preservation of meat: A review
Yuzhen Yan, Yiyi Zhang, Zhongxiang Fang, et al.
Food Control (2024) Vol. 164, pp. 110622-110622
Closed Access | Times Cited: 7
Yuzhen Yan, Yiyi Zhang, Zhongxiang Fang, et al.
Food Control (2024) Vol. 164, pp. 110622-110622
Closed Access | Times Cited: 7
Lactococcus lactis in Dairy Fermentation—Health-Promoting and Probiotic Properties
Kristina Kondrotienė, Paulina Zavistanavičiūtė, Jurgita Aksomaitienė, et al.
Fermentation (2023) Vol. 10, Iss. 1, pp. 16-16
Open Access | Times Cited: 13
Kristina Kondrotienė, Paulina Zavistanavičiūtė, Jurgita Aksomaitienė, et al.
Fermentation (2023) Vol. 10, Iss. 1, pp. 16-16
Open Access | Times Cited: 13
Innovative Uses of Agricultural By-Products in the Food and Beverage Sector: A Review
Hirpha Adugna Areti, Melkiyas Diriba Muleta, Lata Deso Abo, et al.
Food Chemistry Advances (2024) Vol. 5, pp. 100838-100838
Open Access | Times Cited: 5
Hirpha Adugna Areti, Melkiyas Diriba Muleta, Lata Deso Abo, et al.
Food Chemistry Advances (2024) Vol. 5, pp. 100838-100838
Open Access | Times Cited: 5
Technological traits and mitigation activity of autochthonous lactic acid bacteria from mediterranean fermented meat-products
Giovanni Milani, Giulia Tabanelli, Federica Barbieri, et al.
LWT (2024) Vol. 196, pp. 115861-115861
Open Access | Times Cited: 4
Giovanni Milani, Giulia Tabanelli, Federica Barbieri, et al.
LWT (2024) Vol. 196, pp. 115861-115861
Open Access | Times Cited: 4
Effectiveness assessment of the bifidobacteria encapsulation when enriching juice-containing beverages with probiotics
Olga Neverova, Oksana Zinina, Chang Li, et al.
Food systems (2025) Vol. 7, Iss. 4, pp. 598-604
Open Access
Olga Neverova, Oksana Zinina, Chang Li, et al.
Food systems (2025) Vol. 7, Iss. 4, pp. 598-604
Open Access
Harnessing the Power of Bacteriocins: A Comprehensive Review on Sources, Mechanisms, and Applications in Food Preservation and Safety
Bhupendra Pratap Singh, Nishant Kumar, Ashok Yadav, et al.
Current Microbiology (2025) Vol. 82, Iss. 4
Closed Access
Bhupendra Pratap Singh, Nishant Kumar, Ashok Yadav, et al.
Current Microbiology (2025) Vol. 82, Iss. 4
Closed Access
Probiotic effects of Lactobacillus reuteri and Pediococcus pentosaceus on growth performance, blood biochemistry, and antibody response in broiler chickens
Kasech Melese, Tesfaye Alemu, Asnake Desalegn
Brazilian Journal of Microbiology (2025)
Closed Access
Kasech Melese, Tesfaye Alemu, Asnake Desalegn
Brazilian Journal of Microbiology (2025)
Closed Access
A novel bacteriostatic system for seafood preservation: Impact of plantaricin Bac-329 on bacterial cell wall integrity driven by lactic acid levels
Chenchen Zhao, Jingqi Shen, Xinya Cai, et al.
Food Control (2025), pp. 111331-111331
Closed Access
Chenchen Zhao, Jingqi Shen, Xinya Cai, et al.
Food Control (2025), pp. 111331-111331
Closed Access
Perspectives on the Probiotic Potential of Indigenous Moulds and Yeasts in Dry-Fermented Sausages
Micaela Álvarez, María J. Andrade, Eva Cebrián, et al.
Microorganisms (2023) Vol. 11, Iss. 7, pp. 1746-1746
Open Access | Times Cited: 10
Micaela Álvarez, María J. Andrade, Eva Cebrián, et al.
Microorganisms (2023) Vol. 11, Iss. 7, pp. 1746-1746
Open Access | Times Cited: 10
The microscopic structure of pork neck after cooling with showering stiving and processing by culture Lactobacillus sakei
Volodymyr Vovkotrub, O. Iakubchak, L. P. Horalskyi, et al.
Potravinarstvo Slovak Journal of Food Sciences (2023) Vol. 17, pp. 759-776
Open Access | Times Cited: 8
Volodymyr Vovkotrub, O. Iakubchak, L. P. Horalskyi, et al.
Potravinarstvo Slovak Journal of Food Sciences (2023) Vol. 17, pp. 759-776
Open Access | Times Cited: 8
Engineering a sustainable protein revolution: Recent advances in cultured meat production
N. K. Roy, Sandeep K. Panda, Gargi Dey
Food Bioengineering (2023) Vol. 2, Iss. 4, pp. 301-316
Open Access | Times Cited: 8
N. K. Roy, Sandeep K. Panda, Gargi Dey
Food Bioengineering (2023) Vol. 2, Iss. 4, pp. 301-316
Open Access | Times Cited: 8
Next-generation meat preservation: integrating nano-natural substances to tackle hurdles and opportunities
Lijun Tan, Yongsheng Ni, Yong Xie, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 33, pp. 12720-12743
Closed Access | Times Cited: 6
Lijun Tan, Yongsheng Ni, Yong Xie, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 33, pp. 12720-12743
Closed Access | Times Cited: 6
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
Evaluation of the performance of a three-strains lactic acid bacteria cocktail for the control of Listeria monocytogenes on marinated lean pork
Coral Barcenilla, Alba Puente, José F. Cobo‐Díaz, et al.
LWT (2024) Vol. 200, pp. 116166-116166
Open Access | Times Cited: 1
Coral Barcenilla, Alba Puente, José F. Cobo‐Díaz, et al.
LWT (2024) Vol. 200, pp. 116166-116166
Open Access | Times Cited: 1
Influence of Enzymatic Hydrolysis Conditions on Antimicrobial Activities and Peptide Profiles of Milk Protein-Derived Hydrolysates from White Wastewater
Diala Damen, Jacinthe Thibodeau, Sami Gaaloul, et al.
Cleaner Waste Systems (2024), pp. 100172-100172
Open Access | Times Cited: 1
Diala Damen, Jacinthe Thibodeau, Sami Gaaloul, et al.
Cleaner Waste Systems (2024), pp. 100172-100172
Open Access | Times Cited: 1
Formation of Predictive-Based Models for Monitoring the Microbiological Quality of Beef Meat Processed for Fast-Food Restaurants
Olja Šovljanski, Lato Pezo, Ana Tomić, et al.
International Journal of Environmental Research and Public Health (2022) Vol. 19, Iss. 24, pp. 16727-16727
Open Access | Times Cited: 3
Olja Šovljanski, Lato Pezo, Ana Tomić, et al.
International Journal of Environmental Research and Public Health (2022) Vol. 19, Iss. 24, pp. 16727-16727
Open Access | Times Cited: 3
Changes to Pork Bacterial Counts and Composition After Dielectric Barrier Discharge Plasma Treatment and Storage in Modified-Atmosphere Packaging
Yi Zhou, Huixin Zuo, Zhaoqi Dai, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4162-4162
Open Access
Yi Zhou, Huixin Zuo, Zhaoqi Dai, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4162-4162
Open Access
Probiotic Emulsified Meat Products
Denis Baranenko, Irina A. Shestopalova, Yulia Broyko, et al.
Methods and protocols in food science (2023), pp. 13-24
Closed Access | Times Cited: 1
Denis Baranenko, Irina A. Shestopalova, Yulia Broyko, et al.
Methods and protocols in food science (2023), pp. 13-24
Closed Access | Times Cited: 1
