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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:

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

Showing 13 citing articles:

Identification and source analysis of volatile flavor compounds in paper packaged yogurt by headspace solid-phase microextraction-gas chromatography-mass spectrometry
Yi‐Cai Zhang, Qin‐Bao Lin, Huai‐Ning Zhong, et al.
Food Packaging and Shelf Life (2022) Vol. 34, pp. 100947-100947
Closed Access | Times Cited: 29
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
Effect of ohmic heating in bioactive peptides, volatile compounds, and fatty acid profile in a high-protein vanilla flavoured milk drink
Ramon S. Rocha, Leandro Bertacchini de Oliveira, Sinara T.B. Morais, et al.
International Dairy Journal (2023) Vol. 146, pp. 105733-105733
Closed Access | Times Cited: 9
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
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
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
Relationship between Sensory Attributes, (Dis) Liking and Volatile Organic Composition of Gorgonzola PDO Cheese
Luisa Torri, Eugenio Aprea, Maria Piochi, et al.
Foods (2021) Vol. 10, Iss. 11, pp. 2791-2791
Open Access | Times Cited: 12
Effect of the farming site and harvest time on the nutritional, elemental and volatile profile of mussels: A comprehensive analysis of the PDO ‘Cozza di Scardovari’
Francesco Bordignon, Eugenio Aprea, Emanuela Betta, et al.
Food Chemistry (2024) Vol. 456, pp. 140078-140078
Open Access | Times Cited: 1
Short communication: Short-time freezing does not alter the sensory properties or the physical stability of ultra-high-temperature hydrolyzed-lactose milk
Riccardo Bottiroli, Chunyue Zhang, Eugenio Aprea, et al.
Journal of Dairy Science (2020) Vol. 103, Iss. 10, pp. 8822-8828
Open Access | Times Cited: 6
Effect of Feeding Adaptation of Italian Simmental Cows before Summer Grazing on Animal Behavior and Milk Characteristics
Mirco Corazzin, Monica Berlese, Enrico Sturaro, et al.
Animals (2020) Vol. 10, Iss. 5, pp. 829-829
Open Access | Times Cited: 3
Characterization of Bioactive Compounds and Element Content in Goat Milk and Cheese Products
Ioannis Kontodimos, Eftichia Chatzimanoli, Eleni Kasapidou, et al.
Foods (2023), pp. 98-98
Open Access | Times Cited: 1
Quality Assessment of Milk by Sensory and Instrument Methods
Zahir Al‐Attabi, Saleem Ehsan, Mohammad Shafiur Rahman
Springer eBooks (2021), pp. 383-425
Closed Access | Times Cited: 3
Show me its volatile profile and I will tell you its quality : rapid fingerprinting of food volatilome at the boundary between food industry and sensory perception
Michele Pedrotti
(2020)
Open Access | Times Cited: 1
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