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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:

Effect of green tea catechins on physical stability and sensory quality of lactose-reduced UHT milk during storage for one year
Therese Jansson, Sandra S. Wæhrens, Valentin Rauh, et al.
International Dairy Journal (2019) Vol. 95, pp. 25-34
Closed Access | Times Cited: 22

Showing 22 citing articles:

Reactions of plant polyphenols in foods: Impact of molecular structure
Marianne N. Lund
Trends in Food Science & Technology (2021) Vol. 112, pp. 241-251
Closed Access | Times Cited: 142
Dietary polyphenols: regulate the advanced glycation end products-RAGE axis and the microbiota-gut-brain axis to prevent neurodegenerative diseases
Yueqin Li, Yao Peng, Yingbin Shen, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 29, pp. 9816-9842
Closed Access | Times Cited: 103
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
Separation methods for milk proteins on polyacrylamide gel electrophoresis: Critical analysis and options for better resolution
Neelima Sharma, Rajan Sharma, Y. S. Rajput, et al.
International Dairy Journal (2020) Vol. 114, pp. 104920-104920
Closed Access | Times Cited: 49
Utilization of plant extracts to control the safety and quality of fried foods—A review
Cuicui Li, Long Chen, David Julian McClements, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 3, pp. 2310-2345
Closed Access | Times Cited: 16
Trapping of Carbonyl Compounds by Epicatechin: Reaction Kinetics and Identification of Epicatechin Adducts in Stored UHT Milk
Hongkai Zhu, Mahesha M. Poojary, Mogens L. Andersen, et al.
Journal of Agricultural and Food Chemistry (2020) Vol. 68, Iss. 29, pp. 7718-7726
Closed Access | Times Cited: 35
Pasteurization in the food industry
Maryam Azizi‐Lalabadi, Najme Rezaee Moghaddam, Seid Mahdi Jafari
Elsevier eBooks (2023), pp. 247-273
Closed Access | Times Cited: 11
Multifaceted roles of foam-mat freeze-dried catechins nanoencapsulation to enhance catechins stability and bioaccessibility, and quality of green tea catechins-fortified milk
Anchalee Ruengdech, Dharmendra K. Mishra, Ubonrat Siripatrawan
Food Chemistry X (2025), pp. 102391-102391
Open Access
Application of sedimentation in the dairy industry
Celale Kırkın, Nisa Akkuzu
Elsevier eBooks (2025), pp. 239-252
Closed Access
The effect of molecular structure of polyphenols on the kinetics of the trapping reactions with methylglyoxal
Hongkai Zhu, Mahesha M. Poojary, Mogens L. Andersen, et al.
Food Chemistry (2020) Vol. 319, pp. 126500-126500
Closed Access | Times Cited: 32
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
Plant based polyphenol associations with protein: A prospective review
Diana Tazeddinova, Md. Rezaur Rahman, Sinin Hamdan, et al.
BioResources (2022) Vol. 17, Iss. 4
Open Access | Times Cited: 12
Exploring the antioxidant realm of green tea: From extraction to fortification
Sadaf Parvez, Idrees Ahmed Wani
eFood (2024) Vol. 5, Iss. 4
Open Access | Times Cited: 2
Green Tea Extract Decreases Arg-Derived Advanced Glycation Endproducts but Not Lys-Derived AGEs in UHT Milk during 1-Year Storage
Mahesha M. Poojary, Wei Zhang, Sarah Bisgaard Olesen, et al.
Journal of Agricultural and Food Chemistry (2020) Vol. 68, Iss. 48, pp. 14261-14273
Closed Access | Times Cited: 17
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
Application of headspace solid-phase micro-extraction gas chromatography for the assessment of the volatiles profiles of ultra-high temperature hydrolysed-lactose milk during production and storage
Riccardo Bottiroli, Eugenio Aprea, Emanuela Betta, et al.
International Dairy Journal (2020) Vol. 107, pp. 104715-104715
Closed Access | Times Cited: 13
Tea from the Food Science Perspective: An Overview
Miluska Cisneros‐Yupanqui, Anna Lante
The Open Biotechnology Journal (2020) Vol. 14, Iss. 1, pp. 78-83
Open Access | Times Cited: 9
Reaction kinetics and shelf-life prediction of Maillard reaction products in milk simulated system with tea polyphenols
Hongbo Li, Meng Bian, Yuelu Jiang, et al.
International Dairy Journal (2023) Vol. 145, pp. 105721-105721
Closed Access | Times Cited: 3
Development of Cheese as an Antioxidant Functional Food with the Addition of Orthodox Black Tea
Irfan Fadhlurrohman, Triana Setyawardani, Juni Sumarmono
Tropical Animal Science Journal (2023) Vol. 46, Iss. 3, pp. 367-374
Open Access | Times Cited: 3
Effects of Momordica cochinchinensis Aril Extract on Sterilized Low-Fat Milk, Antioxidant and Antiproliferative Activities
Thitiporn Anunthawan, Santi Phosri, Jirayus Woraratphoka, et al.
International Journal of Food Science (2022) Vol. 2022, pp. 1-9
Open Access | Times Cited: 2
Comparison of extraction methods and nutritional benefits of proteins of milk and dairy products: A review
Hira Javed, Shafia Arshad, Amina Arif, et al.
Czech Journal of Food Sciences (2022) Vol. 40, Iss. 5, pp. 331-344
Open Access | Times Cited: 2
Foam-Mat Freeze-Dried Nanoencapsulated Catechin to Improve Stability, Bioaccessibility and Shelf Life of Catechin-Fortified Milk
Anchalee Ruengdech, Ubonrat Siripatrawan, Dharmendra K. Mishra
(2023)
Closed Access
Evaluation of usefulness of selected food compounds as an active substances with modulating ability of bitter taste in chocolate
Joanna Kobus‐Cisowska, Marcin Dziedziński, Oskar Szczepaniak, et al.
Journal of Research and Applications in Agricultural Engineering (2020) Vol. 65
Closed Access
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