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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.

Requested Article:

Lactose utilization by Brettanomyces claussenii expands potential for valorization of dairy by-products to functional beverages through fermentation
Marie R. Lawton, Dana L. deRiancho, Samuel D. Alcaine
Current Opinion in Food Science (2021) Vol. 42, pp. 93-101
Open Access | Times Cited: 16

Showing 16 citing articles:

Recent advances in whey processing and valorisation: Technological and environmental perspectives
Dominic Buchanan, Wayne Martindale, Ehab Romeih, et al.
International Journal of Dairy Technology (2023) Vol. 76, Iss. 2, pp. 291-312
Open Access | Times Cited: 88
Recent trends and developments on integrated biochemical conversion process for valorization of dairy waste to value added bioproducts: A review
Mukesh Kumar Awasthi, Anindita Paul, Vinay Kumar, et al.
Bioresource Technology (2021) Vol. 344, pp. 126193-126193
Closed Access | Times Cited: 83
Properties of Fermented Beverages from Food Wastes/By-Products
Elisabete M.C. Alexandre, Nuno F. B. Aguiar, Glenise Bierhalz Voss, et al.
Beverages (2023) Vol. 9, Iss. 2, pp. 45-45
Open Access | Times Cited: 10
Characterization of the Fermentation and Sensory Profiles of Novel Yeast-Fermented Acid Whey Beverages
Siyi Luo, Timothy A. DeMarsh, Dana L. deRiancho, et al.
Foods (2021) Vol. 10, Iss. 6, pp. 1204-1204
Open Access | Times Cited: 21
Cheese Whey Permeate as a Precursor of Lactose-Free, Galactose-Rich Bioproducts: An Approach for Optimization and Application
Viviana K. Rivera Flores, Timothy A. DeMarsh, Xingrui Fan, et al.
Food and Bioprocess Technology (2023) Vol. 17, Iss. 7, pp. 1876-1896
Open Access | Times Cited: 6
Leveraging Milk Permeate Fermentation to Produce Lactose-Free, Low-In-Glucose, Galactose-Rich Bioproducts: Optimizations and Applications
Viviana K. Rivera Flores, Xingrui Fan, Timothy A. DeMarsh, et al.
Fermentation (2023) Vol. 9, Iss. 9, pp. 825-825
Open Access | Times Cited: 4
Humanization of Yeasts for Glycan-Type End-Products
Xingjuan Li, Jianlie Shen, Xingqiang Chen, et al.
Frontiers in Microbiology (2022) Vol. 13
Open Access | Times Cited: 7
Fermented food/beverage and health: current perspectives
Alessandra Durazzo, Márcio Carocho, Sandrina A. Heleno, et al.
Rendiconti lincei. Scienze fisiche e naturali (2022) Vol. 33, Iss. 4, pp. 729-738
Closed Access | Times Cited: 7
Fermentation of Dairy-Relevant Sugars by Saccharomyces, Kluyveromyces, and Brettanomyces: An Exploratory Study with Implications for the Utilization of Acid Whey, Part I
Viviana K. Rivera Flores, Timothy A. DeMarsh, Patrick A. Gibney, et al.
Fermentation (2021) Vol. 7, Iss. 4, pp. 266-266
Open Access | Times Cited: 8
Fermentation of Dairy-Relevant Sugars by Saccharomyces, Kluyveromyces, and Brettanomyces: An Exploratory Study with Implications for the Utilization of Acid Whey, Part II
Viviana K. Rivera Flores, Timothy A. DeMarsh, Patrick A. Gibney, et al.
Fermentation (2022) Vol. 8, Iss. 6, pp. 257-257
Open Access | Times Cited: 5
Molecular approaches improving our understanding ofBrettanomycesphysiology
Cristián Varela, Anthony R. Borneman
FEMS Yeast Research (2022) Vol. 22, Iss. 1
Open Access | Times Cited: 4
Reuse of Agro-Industrial Waste as Fermentation Substrate for Food Production
Joseane Martins de Oliveira, Paula Zaghetto de Almeida, Gabriella Maia, et al.
(2024), pp. 85-108
Closed Access
The Role of Yeast in the Valorisation of Food Waste
Laura Murphy, David O’Connell
Fermentation (2024) Vol. 10, Iss. 11, pp. 583-583
Open Access
Cheese whey permeate as a precursor of lactose-free, galactose-rich bioproducts: an approach for optimization and application
Viviana K. Rivera Flores, Timothy A. DeMarsh, Xingrui Fan, et al.
Research Square (Research Square) (2023)
Open Access | Times Cited: 1
The utilization of yeast for industrial wastewater treatment
Sharon B. Velasquez‐Orta, Obaidullah Mohiuddin
Elsevier eBooks (2023), pp. 353-370
Closed Access | Times Cited: 1
Low Lactose Yogurt with Blueberry Jam: Development and Sensory Acceptance
Kelly Silva Degani de Oliveira, Liliane Martins Teixeira, Carina Molins Borba, et al.
Current Nutrition & Food Science (2023) Vol. 20, Iss. 3, pp. 374-380
Closed Access
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