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OpenAlex Citation Counts

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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:

WHEY - The waste-stream that became more valuable than the food product
Paraskevi Tsermoula, Bekzod Khakimov, Jacob Holm Nielsen, et al.
Trends in Food Science & Technology (2021) Vol. 118, pp. 230-241
Open Access | Times Cited: 87

Showing 1-25 of 87 citing articles:

Turning Food Protein Waste into Sustainable Technologies
Mohammad Peydayesh, Massimo Bagnani, Wei Long Soon, et al.
Chemical Reviews (2022) Vol. 123, Iss. 5, pp. 2112-2154
Open Access | Times Cited: 120
Recent advances in the production of single cell protein from renewable resources and applications
Danai Ioanna Koukoumaki, Erminta Tsouko, Séraphim Papanikolaou, et al.
Carbon Resources Conversion (2023) Vol. 7, Iss. 2, pp. 100195-100195
Open Access | Times Cited: 41
Cheese whey recycling in the perspective of the circular economy: Modeling processes and the supply chain to design the involvement of the small and medium enterprises
Vera Lavelli, Matteo Paolo Beccalli
Trends in Food Science & Technology (2022) Vol. 126, pp. 86-98
Open Access | Times Cited: 47
Insights into whey protein-based carriers for targeted delivery and controlled release of bioactive components
Seid Reza Falsafi, Aslı Can Karaça, Lizhen Deng, et al.
Food Hydrocolloids (2022) Vol. 133, pp. 108002-108002
Closed Access | Times Cited: 47
Separation Technologies for Whey Protein Fractionation
George Q. Chen, Yiran Qu, Sally L. Gras, et al.
Food Engineering Reviews (2023) Vol. 15, Iss. 3, pp. 438-465
Open Access | Times Cited: 34
Sustainable Approaches in Whey Cheese Production: A Review
Τhomas Bintsis, Photis Papademas
Dairy (2023) Vol. 4, Iss. 2, pp. 249-270
Open Access | Times Cited: 30
Innovative applications of whey protein for sustainable dairy industry: Environmental and technological perspectives—A comprehensive review
Safaa El-Aidie, Gamal S. A. Khalifa
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 2
Closed Access | Times Cited: 8
Valorization of Agri-Food Waste into PHA and Bioplastics: From Waste Selection to Transformation
Marta Arriaga, F. Javier Pinar, Irene Izarra, et al.
Applied Sciences (2025) Vol. 15, Iss. 3, pp. 1008-1008
Open Access
Whey valorization by microbial and enzymatic bioprocesses for the production of nutraceuticals and value-added products
Rounak Chourasia, Loreni Chiring Phukon, Md Minhajul Abedin, et al.
Bioresource Technology Reports (2022) Vol. 19, pp. 101144-101144
Closed Access | Times Cited: 29
Past, Present, and Future Perspectives on Whey as a Promising Feedstock for Bioethanol Production by Yeast
Jing Zou, Xuedong Chang
Journal of Fungi (2022) Vol. 8, Iss. 4, pp. 395-395
Open Access | Times Cited: 28
Biocatalytic conversion of a lactose-rich dairy waste into D-tagatose, D-arabitol and galactitol using sequential whole cell and fermentation technologies
Guoyan Zhang, Hossain M. Zabed, Yingfeng An, et al.
Bioresource Technology (2022) Vol. 358, pp. 127422-127422
Closed Access | Times Cited: 22
Whey - From waste to a valuable resource
Volodymyr Besediuk, Mykola Yatskov, Natalia Korchyk, et al.
Journal of Agriculture and Food Research (2024) Vol. 18, pp. 101280-101280
Open Access | Times Cited: 3
Lactic acid production by Lactobacillus casei using a sequence of seasonally available fruit wastes as sustainable carbon sources
Stefania Costa, Daniela Summa, Matteo Radice, et al.
Frontiers in Bioengineering and Biotechnology (2024) Vol. 12
Open Access | Times Cited: 3
Bioactive peptides in fermented foods and their application: a critical review
Rounak Chourasia, Loreni Chiring Phukon, Md Minhajul Abedin, et al.
Systems Microbiology and Biomanufacturing (2022) Vol. 3, Iss. 1, pp. 88-109
Closed Access | Times Cited: 20
Obtaining Bacterial Cellulose through Selected Strains of Acetic Acid Bacteria in Classical and Waste Media
Justyna Płoska, Monika Garbowska, Simona Klempová, et al.
Applied Sciences (2023) Vol. 13, Iss. 11, pp. 6429-6429
Open Access | Times Cited: 10
Valorization of protein-rich waste and its application
Jing Zhou, Dapeng Li, Xuemeng Zhang, et al.
The Science of The Total Environment (2023) Vol. 901, pp. 166141-166141
Closed Access | Times Cited: 10
Separation of α-Lactalbumin Enriched Fraction from Bovine Native Whey Concentrate by Combining Membrane and High-Pressure Processing
María Romo, Massimo Castellari, Dinar Fartdinov, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 480-480
Open Access | Times Cited: 8
Near-infrared spectroscopy as a process analytical technology tool for monitoring performance of membrane filtration in a whey protein fractionation process.
Margherita Tonolini, Frans van den Berg, Peter B. Skou, et al.
Journal of Food Engineering (2023) Vol. 350, pp. 111487-111487
Open Access | Times Cited: 8
SVR Chemometrics to Quantify β-Lactoglobulin and α-Lactalbumin in Milk Using MIR
Habeeb Abolaji Babatunde, Joseph M. Collins, Rianat Lukman, et al.
Foods (2024) Vol. 13, Iss. 1, pp. 166-166
Open Access | Times Cited: 2
Valorisation potential and challenges of food side product streams for food applications: A review using the example of Switzerland
I. Salvatore, R. Leue-Rüegg, C. Beretta, et al.
Future Foods (2024) Vol. 9, pp. 100325-100325
Open Access | Times Cited: 2
Effect of Drying Conditions and Jojoba Oil Incorporation on the Selected Physical Properties of Hydrogel Whey Protein-Based Edible Films
Sabina Galus, Magdalena Karwacka, Agnieszka Ciurzyńska, et al.
Gels (2024) Vol. 10, Iss. 5, pp. 340-340
Open Access | Times Cited: 2
The dairy biorefinery: Integrating treatment process for Tunisian cheese whey valorization
Jemaa Mabrouki, Mohammed Ammar Abbassi, Besma Khiari, et al.
Chemosphere (2022) Vol. 293, pp. 133567-133567
Open Access | Times Cited: 14
Improving electrodialysis separation efficiency of minerals from acid whey by nano‐filtration pre‐processing
E. Nielsen, Leif H. Skibsted, Saeed Rahimi Yazdi, et al.
International Journal of Dairy Technology (2022) Vol. 75, Iss. 4, pp. 820-830
Open Access | Times Cited: 13
Selection of Yarrowia lipolytica Strains as Possible Solution to Valorize Untreated Cheese Whey
Davide Gottardi, Lorenzo Siroli, Giacomo Braschi, et al.
Fermentation (2023) Vol. 9, Iss. 1, pp. 51-51
Open Access | Times Cited: 6
System metabolic engineering of Escherichia coli W for the production of 2-ketoisovalerate using unconventional feedstock
Darwin Carranza-Saavedra, Jesús Torres‐Bacete, Blas Blázquez, et al.
Frontiers in Bioengineering and Biotechnology (2023) Vol. 11
Open Access | Times Cited: 5
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