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:
Comparative study of the oligosaccharide profile in goat, bovine, sheep, and human milk whey
Víctor Hugo Urrutia-Baca, Jorge R. Álvarez-Buylla, Miguel Gueimonde, et al.
Food Chemistry (2024) Vol. 463, pp. 141123-141123
Open Access | Times Cited: 3
Víctor Hugo Urrutia-Baca, Jorge R. Álvarez-Buylla, Miguel Gueimonde, et al.
Food Chemistry (2024) Vol. 463, pp. 141123-141123
Open Access | Times Cited: 3
Showing 3 citing articles:
Comprehensive profiling and development of a collision cross section database for milk oligosaccharides via orthogonal UPLC-cyclic ion mobility-mass spectrometry system
Haiyue Hou, Shuya Yang, Xuexin Yang, et al.
Food Chemistry (2025), pp. 143839-143839
Closed Access
Haiyue Hou, Shuya Yang, Xuexin Yang, et al.
Food Chemistry (2025), pp. 143839-143839
Closed Access
Human milk oligosaccharide secretion dynamics during breastfeeding and its antimicrobial role: A systematic review
Mohammed Al‐Beltagi
World Journal of Clinical Pediatrics (2025) Vol. 14, Iss. 2
Closed Access
Mohammed Al‐Beltagi
World Journal of Clinical Pediatrics (2025) Vol. 14, Iss. 2
Closed Access
Authenticity of domestic animal milk: An identification strategy by supercritical fluid chromatography quadruple time-of-flight mass spectrometry
Xin Wang, Yuting Liu, Sijia Zhu, et al.
Food Chemistry (2025) Vol. 480, pp. 143940-143940
Closed Access
Xin Wang, Yuting Liu, Sijia Zhu, et al.
Food Chemistry (2025) Vol. 480, pp. 143940-143940
Closed Access
