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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:

Milk lipids characterization in relation to different heat treatments using lipidomics
Hongda Zhang, Yanyang Xu, Chengxiang Zhao, et al.
Food Research International (2022) Vol. 157, pp. 111345-111345
Closed Access | Times Cited: 30

Showing 1-25 of 30 citing articles:

Promising bioactivities of postbiotics: A comprehensive review
Nazrana Rafique, Suhaib Yousuf Jan, Aamir Hussain Dar, et al.
Journal of Agriculture and Food Research (2023) Vol. 14, pp. 100708-100708
Open Access | Times Cited: 73
Pseudo-targeted lipidomics insights into lipid discrepancies between yak colostrum and mature milk based on UHPLC-Qtrap-MS
Yiheng Li, Huiyuan Guo, Xue Yang, et al.
Food Chemistry (2024) Vol. 442, pp. 138462-138462
Closed Access | Times Cited: 11
Integrating the milk microbiome signatures in mastitis: milk-omics and functional implications
Rine Christopher Reuben, Carmén Torres
World Journal of Microbiology and Biotechnology (2025) Vol. 41, Iss. 2
Open Access | Times Cited: 1
Lipidomics: a comprehensive review in navigating the functional quality of animal and fish products
Putri Widyanti Harlina, Vevi Maritha, Fang Geng, et al.
International Journal of Food Properties (2023) Vol. 26, Iss. 2, pp. 3115-3136
Open Access | Times Cited: 13
The Impact of Thermal Treatment Intensity on Proteins, Fatty Acids, Macro/Micro-Nutrients, Flavor, and Heating Markers of Milk—A Comprehensive Review
Yi Wang, Ran Xiao, Shiqi Liu, et al.
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 16, pp. 8670-8670
Open Access | Times Cited: 5
Effects of industrial-scale, ultrahigh-pressure microfluidizer on microorganisms, active proteins, physical properties, and lipids of cow's milk
Shi‐Yi Wei, Weicang Qiao, Baoyu Yang, et al.
International Dairy Journal (2025), pp. 106205-106205
Closed Access
Changes of lactones in milk and their correlation with lipids under different heating treatments
Huaixiang Tian, Chang Xu, Wenqian Yao, et al.
Food Bioscience (2025), pp. 106190-106190
Closed Access
Untargeted Headspace Fingerprinting and Targeted Characterization to Reveal High-Intensity Ultrasonication Effects on the Aroma Characteristics of Milk Suspensions
Yan Cheng, Changyu Zhou, Siqiang Huang, et al.
(2025)
Closed Access
Lipidomics in milk: recent advances and developments
Zhiqian Liu, Simone Rochfort
Current Opinion in Food Science (2023) Vol. 51, pp. 101016-101016
Open Access | Times Cited: 12
Microwave-Assisted Extraction/UHPLC-Q-Orbitrap-MS-Based Lipidomic Workflow for Comprehensive Study of Lipids in Soft Cheese
Maria Campaniello, Valeria Nardelli, Rosalia Zianni, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1033-1033
Open Access | Times Cited: 4
Characterization of phospholipidome in milk, yogurt and cream, and phospholipid differences related to various dairy processing methods
Yuehan Liu, Tingting Liu, Jing-Qi Niu, et al.
Food Chemistry (2024) Vol. 454, pp. 139733-139733
Closed Access | Times Cited: 4
Critical overview of mass spectrometry-based lipidomics approach for evaluating lipid oxidation in foods
JaeYoon Kang, JuDong Yeo
Food Science and Biotechnology (2024) Vol. 34, Iss. 4, pp. 837-849
Closed Access | Times Cited: 4
Analysis and Comparison of Lipids in Monascus-Fermented Cheese from Different Ripening Periods Based on UHPLC-QTRAP MS Quantitative Lipidomics
Yadong Wang, Qian Zhang, Junaid Yousaf, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
Effect of extraction solvents on the lipid profiles and volatile compounds of fish roe phospholipids
Xinhong Zheng, Yanyu Du, Rongbin Zhong, et al.
Food Chemistry (2025) Vol. 476, pp. 143444-143444
Closed Access
Effects of storage time and temperature on the chemical and sensory properties of aseptic milk
D.C. Cadwallader, Joice Pranata, Yaozheng Liu, et al.
Journal of Dairy Science (2025)
Open Access
Gene Detection and Enzymatic Activity of Psychrotrophic Bacillus cereus s.s. Isolated from Milking Environments, Dairies, Milk, and Dairy Products
Carlos Eduardo Gamero Aguilar, Gabriel Augusto Marques Rossi, Higor Oliveira Silva, et al.
Microorganisms (2025) Vol. 13, Iss. 4, pp. 889-889
Open Access
Reveal the mechanism of hepatic oxidative stress in mice induced by photo-oxidation milk using multi-omics analysis techniques
Sijia Tan, Qiangqiang Li, Can Guo, et al.
Journal of Advanced Research (2024)
Open Access | Times Cited: 3
A comparison of the quality of UHT milk and its plant-based analogs
Tomasz Daszkiewicz, Mariusz Florek, Daria Murawska, et al.
Journal of Dairy Science (2024) Vol. 107, Iss. 12, pp. 10299-10309
Open Access | Times Cited: 3
Impact of manufacturing processes on glycerolipid and polar lipid composition and ultrastructure in infant formula
Yan Liu, Yan Liu, Junying Zhao, et al.
Food Chemistry (2024) Vol. 444, pp. 138623-138623
Closed Access | Times Cited: 2
The Compositions of Milk Fat Globule Membrane Determine the Interfacial Behavior, Digestive Properties, and Bioactivities: Natural Versus Processed Forms
Zhiyuan Ma, Han Gong, Biao Liu, et al.
Trends in Food Science & Technology (2024) Vol. 154, pp. 104786-104786
Closed Access | Times Cited: 2
Comparative lipidomics analysis of in vitro lipid digestion of sheep milk: Influence of homogenization and heat treatment
Zheng Pan, Aiqian Ye, Karl Fraser, et al.
Journal of Dairy Science (2023) Vol. 107, Iss. 2, pp. 711-725
Open Access | Times Cited: 5
Changes in Composition of Some Bioactive Molecules upon Inclusion of Lacticaseibacillus paracasei Probiotic Strains into a Standard Yogurt Starter Culture
Konstantin V. Moiseenko, Olga A. Glazunova, Оlga S. Savinova, et al.
Foods (2023) Vol. 12, Iss. 23, pp. 4238-4238
Open Access | Times Cited: 4
Exploring Oxylipins in Processed Foods: Understanding Mechanisms, Analytical Perspectives, and Enhancing Quality with Lipidomics
Putri Widyanti Harlina, Vevi Maritha, Xiang Yang, et al.
Heliyon (2024) Vol. 10, Iss. 16, pp. e35917-e35917
Open Access | Times Cited: 1
Alkylglycerol: not abundant but promising functional lipid
Hailong Wang, Chin Ping Tan, Yuanfa Liu, et al.
Trends in Food Science & Technology (2024) Vol. 153, pp. 104701-104701
Closed Access | Times Cited: 1
Foodomics as a Tool for Evaluating Food Authenticity and Safety from Field to Table: A Review
Shuchen Zhang, Jia-Nan Chen, F. Gao, et al.
Foods (2024) Vol. 14, Iss. 1, pp. 15-15
Open Access | Times Cited: 1
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