
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:
Valorisation of Whey for Development of Different Types of Food Products Including Fermented Beverages
Rekha Chawla, Swarup Roy, Bhawna Malik
(2023), pp. 211-238
Closed Access | Times Cited: 3
Rekha Chawla, Swarup Roy, Bhawna Malik
(2023), pp. 211-238
Closed Access | Times Cited: 3
Showing 3 citing articles:
Glycomacropeptide: A comprehensive understanding of its major biological characteristics and purification methodologies
Alireza Ebrahimi, Hashem Andishmand, Chen Huo, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Open Access | Times Cited: 5
Alireza Ebrahimi, Hashem Andishmand, Chen Huo, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Open Access | Times Cited: 5
Valorization of Dairy By-Products, Sweet Whey, and Acid Whey, in the Production of Fermented Black Carrot Juice: A Comparative Study of the Phytochemical, Physicochemical, Microbiological, and Sensorial Aspects
Hacer Çoklar, Mehmet Akbulut, Ali Aygün, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 218-218
Open Access
Hacer Çoklar, Mehmet Akbulut, Ali Aygün, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 218-218
Open Access
Innovative approaches for enzyme immobilization in milk processing: advancements and industrial applications
Mati Ullah Khan, A. Farid, Shuang Liu, et al.
Critical Reviews in Food Science and Nutrition (2025), pp. 1-20
Closed Access
Mati Ullah Khan, A. Farid, Shuang Liu, et al.
Critical Reviews in Food Science and Nutrition (2025), pp. 1-20
Closed Access