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:
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: 8
Micaela Álvarez, María J. Andrade, Eva Cebrián, et al.
Microorganisms (2023) Vol. 11, Iss. 7, pp. 1746-1746
Open Access | Times Cited: 8
Showing 8 citing articles:
Selection of appropriate probiotic yeasts for use in dairy products: a narrative review
Sanaz Kazemi, Aziz Homayouni Rad, Hossein Samadi Kafil, et al.
Food Production Processing and Nutrition (2025) Vol. 7, Iss. 1
Open Access
Sanaz Kazemi, Aziz Homayouni Rad, Hossein Samadi Kafil, et al.
Food Production Processing and Nutrition (2025) Vol. 7, Iss. 1
Open Access
A comparative analysis of traditional meat processing methods
Kasun Dissanayake, Mohamed Rifky, Khabibulla Nurmukhamedov, et al.
E3S Web of Conferences (2024) Vol. 494, pp. 04023-04023
Open Access | Times Cited: 5
Kasun Dissanayake, Mohamed Rifky, Khabibulla Nurmukhamedov, et al.
E3S Web of Conferences (2024) Vol. 494, pp. 04023-04023
Open Access | Times Cited: 5
Influence of Different Starter Cultures on Physical–Chemical, Microbiological, and Sensory Characteristics of Typical Italian Dry-Cured “Salame Napoli”
Giulia Polizzi, Loriana Casalino, Marika Di Paolo, et al.
Applied Sciences (2024) Vol. 14, Iss. 7, pp. 3035-3035
Open Access | Times Cited: 4
Giulia Polizzi, Loriana Casalino, Marika Di Paolo, et al.
Applied Sciences (2024) Vol. 14, Iss. 7, pp. 3035-3035
Open Access | Times Cited: 4
Shotgun metagenomic investigation of foodborne pathogens and antimicrobial resistance genes in artisanal fermented meat products from the Mediterranean area
Valentina Indio, Chiara Olivieri, Alex Lucchi, et al.
Italian Journal of Food Safety (2024)
Open Access | Times Cited: 1
Valentina Indio, Chiara Olivieri, Alex Lucchi, et al.
Italian Journal of Food Safety (2024)
Open Access | Times Cited: 1
Effects of Pediococcus Acidilactici and Rhizopus Oryzae on Protein Degradation and Flavor Formation in Fermented Mutton Sausages
Z. Li, Wei Su, Yingchun Mu, et al.
(2024)
Closed Access
Z. Li, Wei Su, Yingchun Mu, et al.
(2024)
Closed Access
Debaryomyces hansenii reduces ochratoxin A production by Penicillium nordicum on dry-cured ham agar through volatile compounds
Elia Roncero, María J. Andrade, Micaela Álvarez, et al.
LWT (2024) Vol. 213, pp. 117030-117030
Open Access
Elia Roncero, María J. Andrade, Micaela Álvarez, et al.
LWT (2024) Vol. 213, pp. 117030-117030
Open Access
Effects of Pediococcus acidilactici and Rhizopus Oryzae on protein degradation and flavor formation in fermented mutton sausages
Z. Li, Wei Su, Yingchun Mu, et al.
LWT (2024), pp. 117075-117075
Open Access
Z. Li, Wei Su, Yingchun Mu, et al.
LWT (2024), pp. 117075-117075
Open Access
The Effect of Probiotic Culture on Quality Characteristics of Sucuk
İrem Ece Kayar, Güzin Kaban, Barış Yalınkılıç
Gıda ve Yem Bilimi Teknolojisi Dergisi (2024), Iss. 33, pp. 51-61
Closed Access
İrem Ece Kayar, Güzin Kaban, Barış Yalınkılıç
Gıda ve Yem Bilimi Teknolojisi Dergisi (2024), Iss. 33, pp. 51-61
Closed Access
