Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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 51-75 of 85 citing articles:

Application of headspace solid-phase micro-extraction gas chromatography for the assessment of the volatiles profiles of ultra-high temperature hydrolysed-lactose milk during production and storage
Riccardo Bottiroli, Eugenio Aprea, Emanuela Betta, et al.
International Dairy Journal (2020) Vol. 107, pp. 104715-104715
Closed Access | Times Cited: 13
Preliminary Investigation towards the Use of Infrared Technology for Raw Milk Treatment
Luigi Danesi, Maria Nobile, Mauro Fontana, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1117-1117
Open Access | Times Cited: 1
Insight into protein cross-linking and casein polymerization in pre- and post-hydrolyzed lactose-free UHT milk during long-term storage
Lotte J. Knudsen, Valentin Rauh, Jannik Nedergaard Pedersen, et al.
Journal of Dairy Science (2024)
Open Access | Times Cited: 1
Enzymes in Food Processing
Pedro Fernandes, Filipe Carvalho
Elsevier eBooks (2016), pp. 173-199
Closed Access | Times Cited: 11
Effect of glycation on the structural modification of β-conglycinin and the formation of advanced glycation end products during the thermal processing of food
Yuekun Wu, Lu Dong, Hengchao Liu, et al.
European Food Research and Technology (2020) Vol. 246, Iss. 11, pp. 2259-2270
Closed Access | Times Cited: 11
Storage stability of whole milk powder produced from raw milk reverse osmosis retentate
Ida Sørensen, Tommas Neve, Niels Saabye Ottosen, et al.
Dairy Science and Technology (2016) Vol. 96, Iss. 6, pp. 873-886
Open Access | Times Cited: 10
Is Ultra-High Temperature Processed Milk Safe in Terms of Heterocyclic Aromatic Amines?
Fatih Öz, Emel Öz, Eyad Aoudeh, et al.
Foods (2021) Vol. 10, Iss. 6, pp. 1247-1247
Open Access | Times Cited: 10
Differentiating ultra-high temperature milk and reconstituted milk using an untargeted peptidomic approach with chemometrics
Dongfei Tan, Hongda Zhang, Sijia Tan, et al.
Food Chemistry (2022) Vol. 394, pp. 133528-133528
Closed Access | Times Cited: 7
Switchable GC/GC × GC–olfactometry–mass spectrometry system for the analysis of aroma components of infant formula milk-based on cow and goat milk
Long Tang, Yuanyuan Zhang, Yanjing Jin, et al.
Journal of Food Composition and Analysis (2022) Vol. 112, pp. 104709-104709
Closed Access | Times Cited: 7
Effect of Storage on Lactase-Treated β-Casein and β-Lactoglobulin with Respect to Bitter Peptide Formation and Subsequent in Vitro Digestibility
Di Zhao, Thao T. Le, Søren Nielsen, et al.
Journal of Agricultural and Food Chemistry (2017) Vol. 65, Iss. 38, pp. 8409-8417
Closed Access | Times Cited: 10
Nonenzymatic Browning Reactions: Overview
Yuliya Hrynets, Abhishek Bhattacherjee, Mirko Betti
Elsevier eBooks (2017), pp. 233-244
Closed Access | Times Cited: 10
Isıl İşlem Görmüş İçme Sütlerinde (Pastörize, UHT ve Laktozsuz UHT Süt) Hidroksimetilfurfural İçeriğinin Belirlenmesi
Müge Urgu, Turkuaz Ecem Saatli, Aylin Türk, et al.
Akademik Gıda (2017), pp. 249-255
Open Access | Times Cited: 8
Pasteurised, microfiltered and lactose‐hydrolysed skimmed milk with added probiotics: Development and storage stability
Adriana Torres Silva e Alves, Adriane Elisabete Costa Antunes, F. K. H. S. Trento, et al.
International Journal of Dairy Technology (2015) Vol. 69, Iss. 1, pp. 22-30
Open Access | Times Cited: 6
Interplay between Residual Protease Activity in Commercial Lactases and the Subsequent Digestibility of β-Casein in a Model System
Di Zhao, Thao T. Le, Lotte Bach Larsen, et al.
Molecules (2019) Vol. 24, Iss. 16, pp. 2876-2876
Open Access | Times Cited: 6
Short communication: Short-time freezing does not alter the sensory properties or the physical stability of ultra-high-temperature hydrolyzed-lactose milk
Riccardo Bottiroli, Chunyue Zhang, Eugenio Aprea, et al.
Journal of Dairy Science (2020) Vol. 103, Iss. 10, pp. 8822-8828
Open Access | Times Cited: 6
NMR-Based Metabolomics: Quality and Authenticity of Milk and Meat
Hanne Christine Bertram
Springer eBooks (2016), pp. 1-13
Closed Access | Times Cited: 4
Effects of enzymatic lactose hydrolysis on thermal markers in lactose-free UHT milk
Leandra Natália de Oliveira Neves, Marcone Augusto Leal de Oliveira
Journal of Food Science and Technology (2020) Vol. 57, Iss. 9, pp. 3518-3524
Open Access | Times Cited: 5
Association between udder inflammation and glycosidase activities and free sugar levels in bovine milk
Anne Vuholm Sunds, Ulrik Kræmer Sundekilde, Nina Aagaard Poulsen, et al.
International Dairy Journal (2021) Vol. 120, pp. 105093-105093
Closed Access | Times Cited: 5
Control of the Maillard reaction and secondary shelf‐life prediction of infant formula during domestic use
Sihui Wang, Mengqi Wang, Ying Wang, et al.
Journal of Food Science (2022) Vol. 88, Iss. 2, pp. 681-695
Closed Access | Times Cited: 3
Effect of traditional and dry package ageing on physicochemical properties and protein digestibility of pork Longissimus thoracis muscle
Rimantė Vinauskienė, Gabrielė Surblytė, Aurimas Alekšiūnas, et al.
International Journal of Gastronomy and Food Science (2022) Vol. 27, pp. 100487-100487
Closed Access | Times Cited: 3
Circulatory amino acid responses to milk consumption in dairy and lactose intolerant individuals
Utpal Kumar Prodhan, Amber M. Milan, Aahana Shrestha, et al.
European Journal of Clinical Nutrition (2022) Vol. 76, Iss. 10, pp. 1415-1422
Open Access | Times Cited: 3
Desafios tecnológicos na produção de produtos com baixo teor de lactose
Virgínia Nardy Paiva, Elisângela Ramieres Gomes, Valéria Maria dos Santos, et al.
Revista do Instituto de Latícinios Cândido Tostes (2018) Vol. 73, Iss. 2, pp. 91-101
Open Access | Times Cited: 3
Effect of Solution Plasma Process on Microorganism Sterilization, Physicochemical Properties and Nutrients of Milk
Haifeng Rong, Yang Yu, Baiqing Zhang, et al.
(2024)
Closed Access
Discrimination of overheated pasteurized milk using mass spectrometry-based proteomics
Weiqi Kang, Feng Feng, Weie Zhou, et al.
Journal of Chromatography B (2024) Vol. 1243, pp. 124236-124236
Closed Access
Analytical techniques for casein and its fractions
Anuya Mane, Diana Oliveira, Giovanni Barone, et al.
Elsevier eBooks (2024), pp. 173-197
Closed Access

Scroll to top