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:
Characteristics of Lactic Acid Bacteria as Potential Probiotic Starters and Their Effects on the Quality of Fermented Sausages
Yinchu Liu, Sai Gao, Yue Cui, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 198-198
Open Access | Times Cited: 5
Yinchu Liu, Sai Gao, Yue Cui, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 198-198
Open Access | Times Cited: 5
Showing 5 citing articles:
Evaluation of Potential Probiotic Properties and In Vivo Safety of Lactic Acid Bacteria and Yeast Strains Isolated from Traditional Home-Made Kefir
Angela Maione, Marianna Imparato, Annalisa Buonanno, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1013-1013
Open Access | Times Cited: 4
Angela Maione, Marianna Imparato, Annalisa Buonanno, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1013-1013
Open Access | Times Cited: 4
Effect of a combination of probiotics on the flavor profiling and biogenic amines of composite fermented mutton sausages
Yana Liu, Mayinuer Mijiti, Zequan Xu, et al.
Food Bioscience (2024) Vol. 61, pp. 104835-104835
Closed Access | Times Cited: 3
Yana Liu, Mayinuer Mijiti, Zequan Xu, et al.
Food Bioscience (2024) Vol. 61, pp. 104835-104835
Closed Access | Times Cited: 3
Effects of Inoculating Autochthonous Starter Cultures on Changes of N-Nitrosamines and Their Precursors in Chinese Traditional Fermented Fish during In Vitro Human Digestion
Han Li, Qian Li, Qi Wang, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2021-2021
Open Access
Han Li, Qian Li, Qi Wang, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2021-2021
Open Access
Probiyotik Mikroorganizmaların Çeşitli Gıdalarda Kullanımı Üzerine Bir Derleme
Kaan Can, Sümeyye Betül Bozatlı, Abdullah Dikici
Uşak Üniversitesi Fen ve Doğa Bilimleri Dergisi (2024) Vol. 8, Iss. 1, pp. 51-65
Open Access
Kaan Can, Sümeyye Betül Bozatlı, Abdullah Dikici
Uşak Üniversitesi Fen ve Doğa Bilimleri Dergisi (2024) Vol. 8, Iss. 1, pp. 51-65
Open Access
Influence of starter cultures of lactic acid bacteria on microbiological parameters and shelf life of sausages
S. I. Lokes, L. V. Shevchenko, Kyrylo Doronin, et al.
Potravinarstvo Slovak Journal of Food Sciences (2024) Vol. 18, pp. 935-950
Open Access
S. I. Lokes, L. V. Shevchenko, Kyrylo Doronin, et al.
Potravinarstvo Slovak Journal of Food Sciences (2024) Vol. 18, pp. 935-950
Open Access
