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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:

A Review on the Role of Lactic Acid Bacteria in the Formation and Reduction of Volatile Nitrosamines in Fermented Sausages
Selen Sallan, Zeynep Feyza Yılmaz Oral, Mükerrem Kaya
Foods (2023) Vol. 12, Iss. 4, pp. 702-702
Open Access | Times Cited: 21

Showing 21 citing articles:

Enhancement of fermented sausage quality driven by mixed starter cultures: Elucidating the perspective of flavor profile and microbial communities
Shasha Zheng, Chunyu Wang, Yingying Hu, et al.
Food Research International (2024) Vol. 178, pp. 113951-113951
Closed Access | Times Cited: 12
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
Screening and Comparative Genomics of Probiotic Lactic Acid Bacteria from Bee Bread of Apis Cerana: Influence of Stevia and Stevioside on Bacterial Cell Growth and the Potential of Fermented Stevia as an Antidiabetic, Antioxidant, and Antifungal Agent
Samra Basharat, Lixin Zhai, Fuyao Jiang, et al.
Microorganisms (2025) Vol. 13, Iss. 2, pp. 216-216
Open Access
Influence of starter cultures on microbiological and physical-chemical parameters of dry-cured products
Larysa Bal-Prylypko, Svitlana Danylenko, Olena Mykhailova, et al.
Potravinarstvo Slovak Journal of Food Sciences (2024) Vol. 18, pp. 313-330
Open Access | Times Cited: 5
Recent advances of fluorescence MOF-based sensors for the freshness of aquatic products
Xiaoyu Du, Gan Wu, Xilin Dou, et al.
Microchemical Journal (2024) Vol. 203, pp. 110901-110901
Closed Access | Times Cited: 5
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: 11
Effect of Black Garlic on Microbiological Properties, Lipid Oxidation, Residual Nitrite, Nitrosamine Formation and Sensory Characteristics in a Semi-Dry Fermented Sausage
Begüm Akansel, Zeynep Yılmaz Oral, Selen Sallan, et al.
Foods (2023) Vol. 12, Iss. 7, pp. 1545-1545
Open Access | Times Cited: 5
Bacterial diversity of stingless bee honey in Yunnan, China: isolation and genome sequencing of a novel acid-resistant Lactobacillus pentosus (SYBC-MI) with probiotic and L. tryptophan producing potential via millet fermentation
Samra Basharat, Tiantian Meng, Lixin Zhai, et al.
Frontiers in Bioengineering and Biotechnology (2023) Vol. 11
Open Access | Times Cited: 5
Effect of Bacteriocins on the Intestinal Microbiota
Selin Doğan, Taha Yasin Koç, Mehmet Karadayı
Eurasian Journal of Medicine (2024) Vol. 55, Iss. S1, pp. 165-169
Open Access | Times Cited: 1
Evaluation of the Quality and Lipid Content of Artisan Sausages Produced in Tungurahua, Ecuador
Lander Pérez, Rosa Pincay, Diego Salazar, et al.
Foods (2023) Vol. 12, Iss. 23, pp. 4288-4288
Open Access | Times Cited: 4
Inactivation of Foodborne Pathogens by Lactiplantibacillus Strains during Meat Fermentation: Kinetics and Mathematical Modelling
Seyed Mohammad Bagher Hashemi, Reza Roohi, Masoud Akbari, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3150-3150
Open Access | Times Cited: 3
Potential mutagenicity in Meat and Fish: An Outcome of High Heat Cooking
Mahwish Tanveer, Nida Kanwal, Hamza Rafeeq, et al.
(2023)
Open Access | Times Cited: 2
Effect of Celery Powder as an Alternative Nitrite Source on Some Quality Properties and Nitrosamine Formation in Sucuk
Zeynep Feyza Yılmaz Oral
Kafkas Universitesi Veteriner Fakultesi Dergisi (2023)
Open Access | Times Cited: 2
The Effect of the Combination of Rosemary Extract and Green Tea Extract on Nitrosamine Content, Microbiological, Physicochemical and Sensorial Properties of Heat-Treated Sucuk
Zeynep Feyza Yılmaz Oral, Güzin Kaban
Kafkas Universitesi Veteriner Fakultesi Dergisi (2023)
Open Access | Times Cited: 2
Improvement of the quality of pork meat during salting due to the use of starter bacterial cultures
Svitlana Danylenko, Liana Nedorizanyuk, Oksana Potemska, et al.
Potravinarstvo Slovak Journal of Food Sciences (2024) Vol. 18, pp. 239-250
Open Access
Microorganisms in the rumen and intestine of camels have the ability to degrade 2‐amino‐3‐methylimidazo[4, 5‐f]quinoline
Jialing Lin, Chuanhui Zeng, Xueli Li, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 7, pp. 4667-4679
Open Access
Biological and nutritional value of fermented half-smoked sausage
U. A. Ryspaevа, Sh. B. Baitukenova, S. B. Baitukenova
The Journal of Almaty Technological University (2024) Vol. 143, Iss. 1, pp. 11-17
Open Access
The mechanism of Enterococcus faecium on the virulence of Listeria monocytogenes during the storage of fermented sausages by whole genome analysis
Cong Zhou, Xiaochen Chang, Yafang Zou, et al.
International Journal of Food Microbiology (2024) Vol. 422, pp. 110826-110826
Closed Access
Comparative Analysis of Ventilation Systems for Aging Salami
Ferruccio Giametta, Filippo Catalano, Giovanna La Fianza, et al.
Sci (2024) Vol. 6, Iss. 3, pp. 53-53
Open Access
Using Celery Powder in a Semi-Dry Fermented Sausage ‘Heat-Treated Sucuk’: Nitrosamine Formation, Lipid Oxidation, and Volatile Compounds
Zeynep Feyza Yılmaz Oral, Mükerrem Kaya, Güzin Kaban
Foods (2024) Vol. 13, Iss. 20, pp. 3306-3306
Open Access
Evaluation of Quality Characteristics of Commercial Fermented Sausages (Sucuk and Heat-Treated Sucuk)
Zeynep Feyza Yılmaz Oral, Selen Sallan
Turkish Journal of Agriculture - Food Science and Technology (2023) Vol. 11, Iss. 10, pp. 1855-1861
Open Access | Times Cited: 1
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