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:
A new attempt to develop fermented milk with low whey protein allergenic potential using a top-down method
Ruiyang Ma, Na Miao, Qingyi Zhang, et al.
Food Bioscience (2023) Vol. 53, pp. 102594-102594
Closed Access | Times Cited: 4
Ruiyang Ma, Na Miao, Qingyi Zhang, et al.
Food Bioscience (2023) Vol. 53, pp. 102594-102594
Closed Access | Times Cited: 4
Showing 4 citing articles:
Traditional fermented milk products of Eastern Mediterranean countries: A cultural heritage to preserve
Reine Abi Khalil, Sophie Yvon, Christel Couderc, et al.
International Dairy Journal (2023) Vol. 147, pp. 105768-105768
Closed Access | Times Cited: 5
Reine Abi Khalil, Sophie Yvon, Christel Couderc, et al.
International Dairy Journal (2023) Vol. 147, pp. 105768-105768
Closed Access | Times Cited: 5
Optimisation of fermentation for developing a novel low‐allergenic fermented milk beverage with reduced antigenicity
Liping Sun, Gangliang Chen, Qi Wang, et al.
International Journal of Dairy Technology (2024) Vol. 77, Iss. 3, pp. 750-763
Closed Access | Times Cited: 1
Liping Sun, Gangliang Chen, Qi Wang, et al.
International Journal of Dairy Technology (2024) Vol. 77, Iss. 3, pp. 750-763
Closed Access | Times Cited: 1
Lactic acid bacteria and yeast co‐fermented milk alleviate cow milk allergy
Ruida Ma, Na Miao, Jing Li, et al.
Journal of Food Science (2024) Vol. 89, Iss. 7, pp. 4505-4521
Closed Access | Times Cited: 1
Ruida Ma, Na Miao, Jing Li, et al.
Journal of Food Science (2024) Vol. 89, Iss. 7, pp. 4505-4521
Closed Access | Times Cited: 1
New insight into the effects of different glycation treatments on the structure and IgG ‐binding capacity of α‐lactalbumin
Ning Yu, Fengxin Hu, Wenhan Kang, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 9, pp. 6102-6110
Open Access | Times Cited: 1
Ning Yu, Fengxin Hu, Wenhan Kang, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 9, pp. 6102-6110
Open Access | Times Cited: 1
