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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.

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Showing 26-50 of 47 citing articles:

Hydrogen Production from Gelatin, Cotton, Wheat Straw, and Sour Cabbage and Their Mixtures—Short Communication
Gaweł Sołowski, Marwa Shalaby, Fethi Ahmet Özdemir
Biomass (2023) Vol. 3, Iss. 3, pp. 252-265
Open Access | Times Cited: 2
Production of Natural Pigments by Penicillium brevicompactum Using Agro-Industrial Byproducts
Bruna Basto, Nuno R. da Silva, J. A. Teixeira, et al.
Fermentation (2022) Vol. 8, Iss. 10, pp. 536-536
Open Access | Times Cited: 4
Bio-Upcycling of Cheese Whey: Transforming Waste into Raw Materials for Biofuels and Animal Feed
Valeria Caltzontzin-Rabell, Claudia Gutiérrez‐Antonio, Ana Angélica Feregrino‐Pérez
(2024)
Closed Access
Cluster knowledge-driven vertical federated learning
Zilong Yin, Xiaoli Zhao, Haoyu Wang, et al.
The Journal of Supercomputing (2024) Vol. 80, Iss. 14, pp. 20229-20252
Closed Access
Temperature Control Effect on Cheese Whey Anaerobic Digestion with Low-Cost Tubular Digesters
Juan Luis Ramos-Suárez, Sergio J. Álvarez‐Méndez, Eseró Padrón-Tejera, et al.
Processes (2024) Vol. 12, Iss. 7, pp. 1452-1452
Open Access
Physicochemical profile of cream and derivatives obtained from mozzarella and prato cheese whey
Wemerson de Freitas Borges, Givanildo de Oliveira Santos, Jéssica Silva Medeiros, et al.
Food Science and Technology (2024) Vol. 44
Open Access
Decentralised by-product valorisation in the dairy value chain: an opportunity for sustainable intensification
Eric Mehner, Valentina Fantin, Daniele Pizzichini, et al.
Journal of Cleaner Production (2024) Vol. 478, pp. 143958-143958
Closed Access
Advances in Smart Food Authentication for Enhanced Safety and Quality
Mansoor Ahmad Bhat, Mohd Yousuf Rather, Prabhakar Singh, et al.
Trends in Food Science & Technology (2024), pp. 104800-104800
Closed Access
Sources, properties, and sustainable valorization technologies of agro-industrial effluents for bioproducts recovery in a biorefinery
Georgia María González-Meza, Sara P. Cuéllar‐Bermúdez, Rafael G. Araújo, et al.
Elsevier eBooks (2024), pp. 169-191
Closed Access
Inline monitoring of lactobionic acid production from cheese whey by Pseudomonas taetrolens in a stirred bioreactor using electrical conductivity
Roberta Romanò, Federico Alberini, Noura Raddadi, et al.
The Canadian Journal of Chemical Engineering (2024)
Closed Access
Toward a Sustainable Approach for Dairy Waste Management: The Integration of Filtration, Ion Exchange, and Electrodialytic Processes for Whey Demineralization
Moataz Ali El-Okazy, Sandra E. Kentish, Sally L. Gras, et al.
ACS Sustainable Chemistry & Engineering (2024) Vol. 12, Iss. 35, pp. 13197-13207
Closed Access
Esterification Process in Supercritical Carbon Dioxide Catalyzed by Geotrichum candidum Lipase Produced with Mozzarella Cheese Whey and Corn Steep Liquor
Paulo Rodolfo Ramos, Alessandra Lopes de Oliveira, Giselle Vallim Corrêa Ramos, et al.
Processes (2024) Vol. 12, Iss. 10, pp. 2086-2086
Open Access
Potential of Whey for Production of Value-Added Products Using Microbial Fermentations
Savi Khurana, Piyush Kankarwal, Jasmine Saini, et al.
(2023), pp. 115-137
Closed Access | Times Cited: 1
Water thermodynamics and lipid oxidation in stored whey butter
Dorota Cais‐Sokolińska, Paulina Bielska, Magdalena Rudzińska, et al.
Journal of Dairy Science (2023) Vol. 107, Iss. 4, pp. 1903-1915
Open Access | Times Cited: 1
Does the micro become macro in developing economies? A study to trace sustainable circular replacements for emerging world's green development
Prigya Rawat, Vikas Arya, Justin Paul, et al.
Business Strategy and the Environment (2023) Vol. 33, Iss. 3, pp. 2478-2496
Open Access | Times Cited: 1
A comprehensive evaluation of cheese whey to produce biogas in the Canary Islands
Juan Luis Ramos-Suárez, Sergio J. Álvarez‐Méndez, Axel Ritter, et al.
Biomass and Bioenergy (2023) Vol. 180, pp. 107008-107008
Open Access | Times Cited: 1
The Blockchain based Microbial Pollution Identification Model for the Large River Environment in India
Sameer Dev Sharma, Deepa Bisht
(2023), pp. 1-6
Closed Access
EFFECT OF PASTEURIZATION ON THE MICROBIOLOGICAL QUALITY OF ACID WHEY AS A FIRST STEP TO GENERATE VALUE
Golda Meyer Torres Vargas, Heley Estefany Cepeda Fonseca
Editora Científica Digital eBooks (2023), pp. 52-63
Open Access
The Analysis of the Impact of Developing Circular Economy on Enterprises Based on the Principle of Circular Economy
Wang Fei
Highlights in Business Economics and Management (2023) Vol. 13, pp. 169-175
Open Access
Factors associated with citations of articles on circular economy in the Web of Science: modeling for main publishers
Carlos Alberto Minchón-Medina, Daphne Jannet Timaná-Palacios, Aldo Álvarez-Risco, et al.
Frontiers in Artificial Intelligence (2023) Vol. 6
Open Access
Buffalo Whey-Based Cocoa Beverages with Unconventional Plant-Based Flours: The Effect of Information and Taste on Consumer Perception
Madian Johel Galo Salgado, Iuri Lima dos Santos Rosario, Arlen Almeida, et al.
Beverages (2023) Vol. 9, Iss. 4, pp. 90-90
Open Access
Recovery of Soy Whey Protein from Soy Whey Wastewater at Various Cavitation Jet Pretreatment Time and Their Structural and Emulsifying Properties
Caihua Liu, Fuwei Sun, Yachao Tian, et al.
(2023)
Closed Access
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