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:
Impact of electro-activated whey on growth, acid and bile resistance of Lacticaseibacillus rhamnosus GG and Lactobacillus acidophilus ATCC 4356
Farida Ait Aider-Kaci, Sabina Aidarbekova, Mohammed Aïder
Heliyon (2023) Vol. 9, Iss. 1, pp. e13154-e13154
Open Access | Times Cited: 5
Farida Ait Aider-Kaci, Sabina Aidarbekova, Mohammed Aïder
Heliyon (2023) Vol. 9, Iss. 1, pp. e13154-e13154
Open Access | Times Cited: 5
Showing 5 citing articles:
Fabrication and Characterization of Apple-Pectin–PVA-Based Nanofibers for Improved Viability of Probiotics
Asad Nawaz, Sana Irshad, Noman Walayat, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3194-3194
Open Access | Times Cited: 6
Asad Nawaz, Sana Irshad, Noman Walayat, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3194-3194
Open Access | Times Cited: 6
The current trends of bioethanol production from cheese whey using yeasts: biological and economical perspectives
Asmamaw Tesfaw
Frontiers in Energy Research (2023) Vol. 11
Open Access | Times Cited: 5
Asmamaw Tesfaw
Frontiers in Energy Research (2023) Vol. 11
Open Access | Times Cited: 5
Fabrication and Characterization of PVA–WPI Based Nanofiber Mats for Improved Viability of Lactobacillus rhamnosus GG
Noor Akram, Muhammad Afzaal, Farhan Saeed, et al.
Foods (2023) Vol. 12, Iss. 21, pp. 3904-3904
Open Access | Times Cited: 5
Noor Akram, Muhammad Afzaal, Farhan Saeed, et al.
Foods (2023) Vol. 12, Iss. 21, pp. 3904-3904
Open Access | Times Cited: 5
Contribution to the Development of a Process of Lactulose-Rich Whey Production by Electro-Activation with its Subsequent Neutralization by Using the Same Electro-Activation Reactor and Evaluation of the Product Quality
Mohammed Aïder, Molka Allagui
(2023)
Closed Access
Mohammed Aïder, Molka Allagui
(2023)
Closed Access
Contribution to the process development of lactulose-rich whey production by electro-activation with its subsequent neutralization by using the same electro-activation reactor
Molka Allagui, Ahasanul Karim, Mohammed Aïder
Journal of Food Engineering (2023) Vol. 362, pp. 111758-111758
Closed Access
Molka Allagui, Ahasanul Karim, Mohammed Aïder
Journal of Food Engineering (2023) Vol. 362, pp. 111758-111758
Closed Access
