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:
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
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
Showing 17 citing articles:
Maillard reaction in different food products: Effect on product quality, human health and mitigation strategies
Deepika Kathuria, Hamid, Sunakshi Gautam, et al.
Food Control (2023) Vol. 153, pp. 109911-109911
Closed Access | Times Cited: 58
Deepika Kathuria, Hamid, Sunakshi Gautam, et al.
Food Control (2023) Vol. 153, pp. 109911-109911
Closed Access | Times Cited: 58
Sweet sorghum (Sorghum bicolor var. saccharatum (L.) Mohlenbr.) syrup: sustainable food upcycling and functional enhancement in animal products
Agus Bahar Rachman, Eduart Wolok, Andi Febrisiantosa, et al.
Discover Food (2025) Vol. 5, Iss. 1
Open Access | Times Cited: 1
Agus Bahar Rachman, Eduart Wolok, Andi Febrisiantosa, et al.
Discover Food (2025) Vol. 5, Iss. 1
Open Access | Times Cited: 1
Formation of advanced glycation end-products and α-dicarbonyl compounds through Maillard reaction: Solutions from natural polyphenols
Yang Liu, Lu Lu, Shaofeng Yuan, et al.
Journal of Food Composition and Analysis (2023) Vol. 120, pp. 105350-105350
Closed Access | Times Cited: 15
Yang Liu, Lu Lu, Shaofeng Yuan, et al.
Journal of Food Composition and Analysis (2023) Vol. 120, pp. 105350-105350
Closed Access | Times Cited: 15
Comparative study on microbiological, physicochemical and nutritional properties of whole cow milk by thermal and non-thermal processing technologies
Jiaci Chen, Juan Zhang, Nan Wang, et al.
Food Bioscience (2024) Vol. 59, pp. 104012-104012
Closed Access | Times Cited: 5
Jiaci Chen, Juan Zhang, Nan Wang, et al.
Food Bioscience (2024) Vol. 59, pp. 104012-104012
Closed Access | Times Cited: 5
Maillard reaction products formation and antioxidative power of spray dried camel milk powders increases with the inlet temperature of drying
Marija Peruško, Sami Ghnimi, Ana Simović, et al.
LWT (2021) Vol. 143, pp. 111091-111091
Open Access | Times Cited: 28
Marija Peruško, Sami Ghnimi, Ana Simović, et al.
LWT (2021) Vol. 143, pp. 111091-111091
Open Access | Times Cited: 28
β-cryptoxanthin encapsulated nanoliposome in milk with an approach to enhance vitamin A through fortification
Debasmita Dutta, B. D. Gupta, Debjani Dutta
International Dairy Journal (2025), pp. 106231-106231
Closed Access
Debasmita Dutta, B. D. Gupta, Debjani Dutta
International Dairy Journal (2025), pp. 106231-106231
Closed Access
Acacia gum candy with Limosilactobacillus reuteri and lemongrass essential oil: Effect of storage time on physicochemical characteristics and probiotic survival
Rodolfo Ricken do Nascimento, Tatiana Colombo Pimentel, Sandra García, et al.
Food Bioscience (2023) Vol. 56, pp. 103128-103128
Closed Access | Times Cited: 7
Rodolfo Ricken do Nascimento, Tatiana Colombo Pimentel, Sandra García, et al.
Food Bioscience (2023) Vol. 56, pp. 103128-103128
Closed 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
Gabriele Rocchetti, Sofia Galimberti, Maria Luisa Callegari, et al.
Food Bioscience (2023) Vol. 56, pp. 103328-103328
Open Access | Times Cited: 7
Physico-chemical and compositional analyses and 5-hydroxymethylfurfural concentration as indicators of thermal treatment intensity in experimental dulce de leche
Júlia d'A Francisquini, Leandra N. O. Neves, Jansen KF Torres, et al.
Journal of Dairy Research (2018) Vol. 85, Iss. 4, pp. 476-481
Closed Access | Times Cited: 23
Júlia d'A Francisquini, Leandra N. O. Neves, Jansen KF Torres, et al.
Journal of Dairy Research (2018) Vol. 85, Iss. 4, pp. 476-481
Closed Access | Times Cited: 23
Physico-chemical properties of Khoa prepared from lactose hydrolyzed buffalo milk
Ankur Aggarwal, Raman Seth, Kamal Gandhi, et al.
Journal of Food Science and Technology (2019) Vol. 56, Iss. 6, pp. 3067-3076
Open Access | Times Cited: 16
Ankur Aggarwal, Raman Seth, Kamal Gandhi, et al.
Journal of Food Science and Technology (2019) Vol. 56, Iss. 6, pp. 3067-3076
Open Access | Times Cited: 16
Effect of quality of milk on physico-chemical characteristics of buffalo milk concentrate (khoa) during storage
Sonika Choudhary, Sumit Arora, Anuradha Kumari, et al.
Journal of Food Science and Technology (2019) Vol. 56, Iss. 3, pp. 1302-1315
Open Access | Times Cited: 12
Sonika Choudhary, Sumit Arora, Anuradha Kumari, et al.
Journal of Food Science and Technology (2019) Vol. 56, Iss. 3, pp. 1302-1315
Open Access | Times Cited: 12
Oxidation of proteins
Marina Heinonen, Göker Gürbüz, Per Ertbjerg
Elsevier eBooks (2021), pp. 85-123
Closed Access | Times Cited: 8
Marina Heinonen, Göker Gürbüz, Per Ertbjerg
Elsevier eBooks (2021), pp. 85-123
Closed Access | Times Cited: 8
Effects of different reducing carbohydrate types on the physicochemical characteristics of infant formula food stored for special medical purposes
Jiaxin Zhang, Lihan Wang, Yu Shen, et al.
Food Chemistry X (2023) Vol. 21, pp. 101055-101055
Open Access | Times Cited: 3
Jiaxin Zhang, Lihan Wang, Yu Shen, et al.
Food Chemistry X (2023) Vol. 21, pp. 101055-101055
Open Access | Times Cited: 3
Effect of type and quality of milk on heat induced protein–protein interactions in khoa
Sonika Choudhary, Sumit Arora, Anuradha Kumari, et al.
Journal of Food Science and Technology (2018) Vol. 55, Iss. 10, pp. 4321-4329
Open Access | Times Cited: 7
Sonika Choudhary, Sumit Arora, Anuradha Kumari, et al.
Journal of Food Science and Technology (2018) Vol. 55, Iss. 10, pp. 4321-4329
Open Access | Times Cited: 7
Contextualization of traditional dairy products of India by exploring multidimensional benefits of heating
Shakeel Asgar, Manorama Chauhan
Trends in Food Science & Technology (2019) Vol. 88, pp. 243-250
Closed Access | Times Cited: 6
Shakeel Asgar, Manorama Chauhan
Trends in Food Science & Technology (2019) Vol. 88, pp. 243-250
Closed Access | Times Cited: 6
Characterisation of pure goat and admixed goat-buffalo milk khoa: Physico-chemical, texture, microstructure and storage stability
F.N.U. Akshit, Gaurav Kr Deshwal, Rakesh Kumar Raman, et al.
Food and Humanity (2024) Vol. 3, pp. 100389-100389
Closed Access
F.N.U. Akshit, Gaurav Kr Deshwal, Rakesh Kumar Raman, et al.
Food and Humanity (2024) Vol. 3, pp. 100389-100389
Closed Access
Protective influence of heat treatment on the light-induced riboflavin (vitamin B2) degradation in dairy products
Vũ Thu Trang, Tomoko Shimamura, Hiroyuki Ukeda
Vietnam Journal of Science and Technology/Science and Technology (2023) Vol. 61, Iss. 1, pp. 27-35
Open Access
Vũ Thu Trang, Tomoko Shimamura, Hiroyuki Ukeda
Vietnam Journal of Science and Technology/Science and Technology (2023) Vol. 61, Iss. 1, pp. 27-35
Open Access
