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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:

Correlation between sensory properties and peptides derived from hydrolysed-lactose UHT milk during storage
Søren Nielsen, Therese Jansson, Thao T. Le, et al.
International Dairy Journal (2016) Vol. 68, pp. 23-31
Closed Access | Times Cited: 36

Showing 1-25 of 36 citing articles:

Identification and Detection of Bioactive Peptides in Milk and Dairy Products: Remarks about Agro-Foods
Himani Punia, Jayanti Tokas, Anurag Malik, et al.
Molecules (2020) Vol. 25, Iss. 15, pp. 3328-3328
Open Access | Times Cited: 63
2-Heptanone, 2-nonanone, and 2-undecanone confer oxidation off-flavor in cow milk storage
Yanmei Xi, S. Ikram, Tong Zhao, et al.
Journal of Dairy Science (2023) Vol. 106, Iss. 12, pp. 8538-8550
Open Access | Times Cited: 22
Green Tea Polyphenols Decrease Strecker Aldehydes and Bind to Proteins in Lactose-Hydrolyzed UHT Milk
Therese Jansson, Valentin Rauh, Bente Danielsen, et al.
Journal of Agricultural and Food Chemistry (2017) Vol. 65, Iss. 48, pp. 10550-10561
Closed Access | Times Cited: 60
Influence of Lactose on the Maillard Reaction and Dehydroalanine-Mediated Protein Cross-Linking in Casein and Whey
Søren Nielsen, Lotte J. Knudsen, Line T. Bækgaard, et al.
Foods (2022) Vol. 11, Iss. 7, pp. 897-897
Open Access | Times Cited: 23
Differences in development of volatiles and bitter peptides between pre- and post-hydrolysed lactose-free UHT milk during storage
Lotte J. Knudsen, Ilse Lokerse, Michele Pedrotti, et al.
International Dairy Journal (2024) Vol. 157, pp. 106029-106029
Open Access | Times Cited: 4
Identification of peptides reflecting the storage of UHT milk by MALDI-TOF-MS peptide profiling
Sevim Dalabasmaz, Daniel Dittrich, Ina Kellner, et al.
Journal of Proteomics (2019) Vol. 207, pp. 103444-103444
Closed Access | Times Cited: 30
Storage Stability of Plant-Based Drinks Related to Proteolysis and Generation of Free Amino Acids
Ida Schwartz Roland, Thao T. Le, Tony Chen, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 367-367
Open Access | Times Cited: 3
Impact of hydrolysis method and lactase preparation on proteolysis and glycation in long-term stored lactose-hydrolysed UHT milk
Lotte J. Knudsen, Søren D.-H. Nielsen, P. Dekker, et al.
International Dairy Journal (2024) Vol. 154, pp. 105946-105946
Open Access | Times Cited: 3
Milk Peptidomics to Identify Functional Peptides and for Quality Control of Dairy Products
David C. Dallas, Søren Nielsen
Methods in molecular biology (2018), pp. 223-240
Open Access | Times Cited: 32
Exploration of potential angiotensin converting enzyme inhibitory peptides generated from enzymatic hydrolysis of goat milk proteins
Sapna Rani, Km Pooja, Gaurav Kumar Pal
Biocatalysis and Agricultural Biotechnology (2017) Vol. 11, pp. 83-88
Closed Access | Times Cited: 27
Comparison of lactose free and traditional mozzarella cheese during shelf-life by aroma compounds and sensory analysis
Fabrizio Cincotta, Concetta Condurso, Gianluca Tripodi, et al.
LWT (2021) Vol. 140, pp. 110845-110845
Open Access | Times Cited: 20
Understanding the effect of storage temperature on the quality of semi-skimmed UHT hydrolyzed-lactose milk: an insight on release of free amino acids, formation of volatiles organic compounds and browning
Riccardo Bottiroli, Antonio Dario Troise, Eugenio Aprea, et al.
Food Research International (2021) Vol. 141, pp. 110120-110120
Closed Access | Times Cited: 18
A novel nanobody as therapeutics target for EGFR-positive colorectal cancer therapy: exploring the effects of the nanobody on SW480 cells using proteomics approach
Thomanai Lamtha, Sucheewin Krobthong, Yodying Yingchutrakul, et al.
Proteome Science (2022) Vol. 20, Iss. 1
Open Access | Times Cited: 11
Proteolytic side-activity of lactase preparations
Søren Nielsen, Di Zhao, Thao T. Le, et al.
International Dairy Journal (2017) Vol. 78, pp. 159-168
Closed Access | Times Cited: 19
Development and application of a multiple reaction monitoring mass spectrometry method for absolute quantification of lysinoalanine and lanthionine in dairy products
Søren Nielsen, Thao T. Le, Lotte J. Knudsen, et al.
International Dairy Journal (2020) Vol. 105, pp. 104693-104693
Closed Access | Times Cited: 18
Moving Buffalo Farming beyond Traditional Areas: Performances of Animals, and Quality of Mozzarella and Forages
Francesco Serrapica, Felicia Masucci, Giuseppe De Rosa, et al.
Agriculture (2022) Vol. 12, Iss. 8, pp. 1219-1219
Open Access | Times Cited: 10
Wound Healing Properties of Commercial Milk Hydrolysates in Intestinal Cells
Stig Purup, Søren Nielsen, Thao T. Le, et al.
International Journal of Peptide Research and Therapeutics (2018) Vol. 25, Iss. 2, pp. 483-491
Closed Access | Times Cited: 15
Antihypertensive and Antioxidant Properties from Whey Protein Hydrolysates Produced by Encapsulated Bacillus subtilis Cells
Yolanda Alvarado Pérez, Claudia Muro, Alfredo Maciel Cerda, et al.
International Journal of Peptide Research and Therapeutics (2018) Vol. 25, Iss. 2, pp. 681-689
Closed Access | Times Cited: 15
Effect of Casein Hydrolysates on Intestinal Cell Migration and Their Peptide Profiles by LC-ESI/MS/MS
Søren Nielsen, Stig Purup, Lotte Bach Larsen
Foods (2019) Vol. 8, Iss. 3, pp. 91-91
Open Access | Times Cited: 14
Chemical and sensory changes during shelf-life of UHT hydrolyzed-lactose milk produced by “in batch” system employing different commercial lactase preparations
Riccardo Bottiroli, Antonio Dario Troise, Eugenio Aprea, et al.
Food Research International (2020) Vol. 136, pp. 109552-109552
Closed Access | Times Cited: 14
Effect of storage temperature on the physicochemical and sensory properties of regular and lactose-reduced low-fat UHT milk
Catrin Tyl, Stine Mari Johansen, Kenneth Aase Kristoffersen, et al.
International Dairy Journal (2024) Vol. 159, pp. 106065-106065
Open Access | Times Cited: 1
Evaluation of potential anti-metastatic and antioxidative abilities of natural peptides derived from Tecoma stans (L.) Juss. ex Kunth in A549 cells
Sucheewin Krobthong, Yodying Yingchutrakul, Wattanapong Sittisaree, et al.
PeerJ (2022) Vol. 10, pp. e13693-e13693
Open Access | Times Cited: 7
Effect of Storage on Lactase-Treated β-Casein and β-Lactoglobulin with Respect to Bitter Peptide Formation and Subsequent in Vitro Digestibility
Di Zhao, Thao T. Le, Søren Nielsen, et al.
Journal of Agricultural and Food Chemistry (2017) Vol. 65, Iss. 38, pp. 8409-8417
Closed Access | Times Cited: 10
Effect of Lactose-Reduction in Murciano-Granadina Semi-Hard Goat Cheese on Physicochemical and Sensory Characteristics
Ángel Luis López Ruiz, Francisco de Asís Ruiz Morales, Pilar Ruiz Pérez‐Cacho, et al.
Foods (2023) Vol. 12, Iss. 5, pp. 996-996
Open Access | Times Cited: 3
A Comprehensive Review on the Development of Foodomics-Based Approaches to Evaluate the Quality Degradation of Different Food Products
Rong Zhang, Wei Jia, Lin Shi
Food Reviews International (2022) Vol. 39, Iss. 8, pp. 5563-5582
Closed Access | Times Cited: 5
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