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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:

Lactose-Hydrolyzed Milk Is More Prone to Chemical Changes during Storage than Conventional Ultra-High-Temperature (UHT) Milk
Therese Jansson, Morten Rahr Clausen, Ulrik Kræmer Sundekilde, et al.
Journal of Agricultural and Food Chemistry (2014) Vol. 62, Iss. 31, pp. 7886-7896
Closed Access | Times Cited: 85

Showing 26-50 of 85 citing articles:

Establishing an untargeted-to-MRM liquid chromatography–mass spectrometry method for discriminating reconstituted milk from ultra-high temperature milk
Dongfei Tan, Xia Zhang, Meicheng Su, et al.
Food Chemistry (2020) Vol. 337, pp. 127946-127946
Closed Access | Times Cited: 25
Physico-chemical aspects of lactose hydrolysed milk system along with detection and mitigation of maillard reaction products
Payal Singh, Priyanka Singh Rao, V. Sharma, et al.
Trends in Food Science & Technology (2020) Vol. 107, pp. 57-67
Closed Access | Times Cited: 25
The Maillard reactions
Jaime Amaya‐Farfán, Délia B. Rodriguez–Amaya
Elsevier eBooks (2021), pp. 215-263
Closed Access | Times Cited: 22
5-Hydroxymethylfurfural formation and color change in lactose-hydrolyzed Dulce de leche
Júlia d’Almeida Francisquini, J.S.R. Rocha, Evandro Martins, et al.
Journal of Dairy Research (2019) Vol. 86, Iss. 4, pp. 477-482
Closed Access | Times Cited: 25
Formation of α-Dicarbonyls from Dairy Related Carbohydrates with and without Nα-Acetyl-l-Lysine during Incubation at 40 and 50 °C
Wei Zhang, Mahesha M. Poojary, Karsten Olsen, et al.
Journal of Agricultural and Food Chemistry (2019) Vol. 67, Iss. 22, pp. 6350-6358
Closed Access | Times Cited: 23
Understanding the effect of storage temperature on the quality of semi-skimmed UHT hydrolyzed-lactose milk: an insight on release of free amino acids, formation of volatiles organic compounds and browning
Riccardo Bottiroli, Antonio Dario Troise, Eugenio Aprea, et al.
Food Research International (2021) Vol. 141, pp. 110120-110120
Closed Access | Times Cited: 18
Peptidomic Fingerprints of Stored UHT Milk Inoculated with Protease Extracts from Different Pseudomonas Strains Relative to aprX Expression and Visible Spoilage
Miguel Aguilera-Toro, Søren Nielsen, Martin Laage Kragh, et al.
Dairy (2023) Vol. 4, Iss. 1, pp. 83-97
Open Access | Times Cited: 7
Metabolomics and proteomics approaches provide a better understanding of non-enzymatic browning and pink discoloration in dairy products: A mini review
Gabriele Rocchetti, Sofia Galimberti, Maria Luisa Callegari, et al.
Food Bioscience (2023) Vol. 56, pp. 103328-103328
Open Access | Times Cited: 7
Proteolysis Process in Fermented Sausage Model Systems As Studied by NMR Relaxometry
Ana García, Lotte Bach Larsen, Marı́a Isabel Cambero Rodríguez, et al.
Journal of Agricultural and Food Chemistry (2015) Vol. 63, Iss. 11, pp. 3039-3045
Closed Access | Times Cited: 22
Identification of the Peptide PyroQ-βCasein194–209 as a Highly Specific and Sensitive Marker to Differentiate between Ultrahigh-Temperature Processed (UHT) Milk and Mildly Heated Milk
Sevim Dalabasmaz, Jennifer Ebner, Monika Pischetsrieder
Journal of Agricultural and Food Chemistry (2017) Vol. 65, Iss. 49, pp. 10781-10791
Closed Access | Times Cited: 22
Effect of green tea catechins on physical stability and sensory quality of lactose-reduced UHT milk during storage for one year
Therese Jansson, Sandra S. Wæhrens, Valentin Rauh, et al.
International Dairy Journal (2019) Vol. 95, pp. 25-34
Closed Access | Times Cited: 22
The shelf life of heat-treated dairy products
Valentin Rauh, Yinghua Xiao
International Dairy Journal (2021) Vol. 125, pp. 105235-105235
Closed Access | Times Cited: 17
Key Maillard intermediates - α-dicarbonyl Compounds in foods: Occurrence, Analysis, Toxicity, and Mitigation strategies
Yafei Kou, Zixiong Song, Ying Jing, et al.
Food Control (2024) Vol. 166, pp. 110652-110652
Closed Access | Times Cited: 2
Effect of solution plasma process on microorganism sterilization, physicochemical properties and nutrients of milk
Haifeng Rong, Yang Yu, Baiqing Zhang, et al.
Food Chemistry (2024) Vol. 460, pp. 140721-140721
Closed Access | Times Cited: 2
Proteolytic side-activity of lactase preparations
Søren Nielsen, Di Zhao, Thao T. Le, et al.
International Dairy Journal (2017) Vol. 78, pp. 159-168
Closed Access | Times Cited: 19
Limitation of Maillard Reactions in Lactose-Reduced UHT Milk via Enzymatic Conversion of Lactose into Galactooligosaccharides during Production
Wei Zhang, Mahesha M. Poojary, Valentin Rauh, et al.
Journal of Agricultural and Food Chemistry (2020) Vol. 68, Iss. 11, pp. 3568-3575
Closed Access | Times Cited: 18
Application of PTR‐TOF‐MS for the quality assessment of lactose‐free milk: Effect of storage time and employment of different lactase preparations
Riccardo Bottiroli, Michele Pedrotti, Eugenio Aprea, et al.
Journal of Mass Spectrometry (2020) Vol. 55, Iss. 11
Closed Access | Times Cited: 16
Contribution of casein micelle size and proteolysis on protein distribution and sediment formation in UHT milk during storage
Marije Akkerman, Lene Buhelt Johansen, Valentin Rauh, et al.
International Dairy Journal (2021) Vol. 117, pp. 104980-104980
Closed Access | Times Cited: 15
Effect of quality of milk on maillard reaction and protein oxidation during preparation of cow and buffalo milk khoa
Sonika Choudhary, Sumit Arora, Anuradha Kumari, et al.
Journal of Food Science and Technology (2017) Vol. 54, Iss. 9, pp. 2737-2745
Open Access | Times Cited: 17
Lactose hydrolyzing activity of the lactase immobilized polycaprolactone and silk fibroin-based nanofiber and nitrocellulose membrane
Sümeyye Yılmaz‐Karaoğlu, Begüm Gürel-Gökmen, Tuğba Tunalı Akbay
Food Bioscience (2022) Vol. 49, pp. 101828-101828
Closed Access | Times Cited: 9
Effect of Emerging Processing Technologies on Maillard Reactions
Mohamed Koubaa, Shahin Roohinejad, Tanyaradzwa E. Mungure, et al.
Elsevier eBooks (2018), pp. 76-82
Closed Access | Times Cited: 15
Conventional and enzyme-assisted green extraction of umami free amino acids from Nordic seaweeds
Mahesha M. Poojary, Vibeke Orlien, Karsten Olsen
Journal of Applied Phycology (2019) Vol. 31, Iss. 6, pp. 3925-3939
Closed Access | Times Cited: 15
Impact of Spray Drying Parameters on Lactose-Free Milk Powder Properties and Composition
Larissa Monique de Sousa Rodrigues, Gustavo Paiva, Hugo M. Lisboa, et al.
Journal of Agricultural Studies (2020) Vol. 8, Iss. 3, pp. 32-32
Open Access | Times Cited: 14
Chemical and sensory changes during shelf-life of UHT hydrolyzed-lactose milk produced by “in batch” system employing different commercial lactase preparations
Riccardo Bottiroli, Antonio Dario Troise, Eugenio Aprea, et al.
Food Research International (2020) Vol. 136, pp. 109552-109552
Closed Access | Times Cited: 14
Assessment of enzymatic hydrolysis of lactose in lactose-free milk production - A comparative study using capillary zone electrophoresis and cryoscopy
Leandra Natália de Oliveira Neves, Marcone Augusto Leal de Oliveira
LWT (2020) Vol. 138, pp. 110585-110585
Closed Access | Times Cited: 14

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