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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 26-50 of 87 citing articles:

Whey filtration: a review of products, application, and pretreatment with transglutaminase enzyme
Marieli Rosseto, César Vinicius Toniciolli Rigueto, Karolynne Sousa Gomes, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 6, pp. 3185-3196
Closed Access | Times Cited: 5
Cultivation of a naturally resilient Chlorella sp.: A bioenergetic strategy for valorization of cheese whey for high nutritional biomass production
Napoleon-Christoforos Stratigakis, Theocharis T. Nazos, Maria Chatzopoulou, et al.
Algal Research (2024) Vol. 82, pp. 103616-103616
Closed Access | Times Cited: 1
Bioactive Peptides from Fermented Foods: Production Approaches, Sources, and Potential Health Benefits
Lucilla Fabbri, Andrea Cavallero, Francesco Vidotto, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3369-3369
Open Access | Times Cited: 1
Rewiring Bacillus subtilis and bioprocess optimization for oxidoreductive reaction-mediated biosynthesis of D-tagatose
Guoyan Zhang, Yingfeng An, Hossain M. Zabed, et al.
Bioresource Technology (2023) Vol. 389, pp. 129843-129843
Closed Access | Times Cited: 5
Effect of biogenic exopolysaccharides in characteristics and stability of a novel Requeson-type cheese
Luis-Fernando Patlan-Velázquez, Luis Guillermo González-Olivares, Mariano García‐Garibay, et al.
Food Bioscience (2024) Vol. 59, pp. 103896-103896
Closed Access | Times Cited: 1
Effect of drying temperatures and using prebiotics on the physicochemical and microbiological properties as well as consumer acceptance of probiotic-enriched Lor cheese snacks produced by vacuum drying
IŞIL KAAN, Oğuzhan Tuna, Aynur Tepe, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 36, pp. 100929-100929
Closed Access | Times Cited: 1
Exploring incentives to move up the Food Waste Hierarchy: a case study of the Australian cheese manufacturing sector
Jack B. Hetherington, Adam Loch, Pablo Juliano, et al.
Research Square (Research Square) (2024)
Open Access | Times Cited: 1
Immobilization of alkaline protease produced by Streptomyces rochei strain NAM-19 in solid state fermentation based on medium optimization using central composite design
Asmaa I. El-Shazly, Marwa I. Wahba, Nayera A. M. Abdelwahed, et al.
3 Biotech (2024) Vol. 14, Iss. 6
Closed Access | Times Cited: 1
Harnessing the Potential of Whey in the Creation of Innovative Food Products: Contributions to the Circular Economy
Mihaela Adriana Tița, Valentina-Mădălina Moga, Maria Adelina Constantinescu, et al.
Recycling (2024) Vol. 9, Iss. 5, pp. 79-79
Open Access | Times Cited: 1
Barriers to circular economy adoption are diverse and some are business-model specific: Evidence from the Australian cheese manufacturing sector
Jack B. Hetherington, Adam Loch, Pablo Juliano, et al.
Journal of Cleaner Production (2024) Vol. 477, pp. 143879-143879
Closed Access | Times Cited: 1
Review in deep processing of whey
Zhansaya Abish, Р. С. Алибеков, Maria Tarapoulouzi, et al.
Cogent Food & Agriculture (2024) Vol. 10, Iss. 1
Open Access | Times Cited: 1
The Potential of Using Istrian Albumin Cheese Whey in the Production of Whey Distillate
Darija Bendelja Ljoljić, Samir Kalit, Josipa Kazalac, et al.
Fermentation (2023) Vol. 9, Iss. 2, pp. 192-192
Open Access | Times Cited: 4
Shaping Future Foods through Fermentation of Side Streams: Microbial, Chemical, and Physical Characteristics of Fermented Blends from Sunflower Seed Press Cake and Cheese Whey
Norbert Raak, Nicola Mangieri, Roberto Foschino, et al.
Foods (2023) Vol. 12, Iss. 22, pp. 4099-4099
Open Access | Times Cited: 4
Advances and Prospects of d-Tagatose Production Based on a Biocatalytic Isomerization Pathway
Peiyu Miao, Qiang Wang, Kexin Ren, et al.
Catalysts (2023) Vol. 13, Iss. 11, pp. 1437-1437
Open Access | Times Cited: 4
Production of Volatile Fatty Acids by Dark Fermentation in Whey-based Media: Effects of Supplementation and Hydrolysis
Ruan F. Vieira, Eduardo Bittencourt Sydney, Karina G. Fiametti, et al.
Waste and Biomass Valorization (2023) Vol. 14, Iss. 12, pp. 3947-3955
Closed Access | Times Cited: 4
High-Resolution Mass Spectrometry and Chemometrics for the Detailed Characterization of Short Endogenous Peptides in Milk By-Products
Carmela Maria Montone, Sara Elsa Aita, Chiara Cavaliere, et al.
Molecules (2021) Vol. 26, Iss. 21, pp. 6472-6472
Open Access | Times Cited: 10
Screening of non-protein nitrogen compounds in lactose refining streams from industrial whey permeate processing
Paraskevi Tsermoula, Mie Rostved Bechshøft, Christoffer Friis, et al.
Food Chemistry (2022) Vol. 405, pp. 134716-134716
Open Access | Times Cited: 7
A natural whitening alternative from upcycled food waste (acid whey) and underutilized grains (millet)
Mercy Nani, Kiruba Krishnaswamy
Scientific Reports (2023) Vol. 13, Iss. 1
Open Access | Times Cited: 3
Fermentative production of 2,3-butanediol from cheese whey by a non-engineered mutant strain of Lactococcus lactis
Tomás Roncal, Belén Maestro, Soraya Prieto‐Fernandez
Bioresource Technology Reports (2023) Vol. 24, pp. 101637-101637
Open Access | Times Cited: 3
Electroactivation: An Advanced Method of Processing of Whey with Medium Protein Content
Irina Paladii, Е. Г. Врабие, М. К. Болога, et al.
Surface Engineering and Applied Electrochemistry (2023) Vol. 59, Iss. 6, pp. 824-835
Closed Access | Times Cited: 3
Whey butter: a promising perspective for the dairy industry
Manuela Araujo Costa, Daniel Kuhn, Gabriela Rabaioli Rama, et al.
Brazilian journal of food technology/Brazilian Journal of Food Technology (2022) Vol. 25
Open Access | Times Cited: 5
Immune-enhancing effects of β-lactoglobulin glycated with lactose following in vitro digestion on cyclophosphamide-induced immunosuppressed mice
Su‐Hyun Chun, Kwang‐Won Lee
Journal of Dairy Science (2021) Vol. 105, Iss. 1, pp. 623-636
Open Access | Times Cited: 7
Determination of free amino acids in dairy whey and its hydrolysates using gas chromatography coupled with mass spectrometry
Daniel Kuhn, Cláudia Schlabitz, Maiara Giroldi, et al.
International Dairy Journal (2023) Vol. 141, pp. 105626-105626
Closed Access | Times Cited: 2
Characterization of novel proteases identified by metagenomic analysis from dairy stabilization ponds
José Matías Irazoqui, María Florencia Eberhardt, Gonzalo Santiago, et al.
Applied Microbiology and Biotechnology (2023) Vol. 107, Iss. 13, pp. 4291-4300
Closed Access | Times Cited: 2
Utilization of Whey: Sustainable Trends and Future Developments
Nishant Kumar, Heena, Aishwarya Dixit, et al.
(2023), pp. 47-62
Closed Access | Times Cited: 2

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