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:
Dairy bioactives and functional ingredients with skin health benefits
Aleksandra Augustyniak, Davide Gottardi, Barbara Giordani, et al.
Journal of Functional Foods (2023) Vol. 104, pp. 105528-105528
Open Access | Times Cited: 8
Aleksandra Augustyniak, Davide Gottardi, Barbara Giordani, et al.
Journal of Functional Foods (2023) Vol. 104, pp. 105528-105528
Open Access | Times Cited: 8
Showing 8 citing articles:
Dairy, Plant, and Novel Proteins: Scientific and Technological Aspects
Yaozheng Liu, William R. Aimutis, M.A. Drake
Foods (2024) Vol. 13, Iss. 7, pp. 1010-1010
Open Access | Times Cited: 3
Yaozheng Liu, William R. Aimutis, M.A. Drake
Foods (2024) Vol. 13, Iss. 7, pp. 1010-1010
Open Access | Times Cited: 3
The bioactive potential of cheese whey peptides from different animal origins (bovine, goat, sheep, buffalo, and camel): A systematic review and meta-analysis
Marcy Heli Paiva Rodrigues, Claúdia Andréia Gräff, Diego Santiago Tupuna-Yerovi, et al.
Food Research International (2024) Vol. 196, pp. 115053-115053
Closed Access | Times Cited: 2
Marcy Heli Paiva Rodrigues, Claúdia Andréia Gräff, Diego Santiago Tupuna-Yerovi, et al.
Food Research International (2024) Vol. 196, pp. 115053-115053
Closed Access | Times Cited: 2
From in silico to in vitro: Hydrolysis of cheese whey to obtain peptides with anti-aging and anti-hypertensive activities
Gabriela Rabaioli Rama, E. Kaufmann, Rodrigo G. Ducati, et al.
Biocatalysis and Agricultural Biotechnology (2024) Vol. 57, pp. 103093-103093
Closed Access | Times Cited: 1
Gabriela Rabaioli Rama, E. Kaufmann, Rodrigo G. Ducati, et al.
Biocatalysis and Agricultural Biotechnology (2024) Vol. 57, pp. 103093-103093
Closed Access | Times Cited: 1
In Silico Strategies to Predict Anti-aging Features of Whey Peptides
Gabriela Rabaioli Rama, Luís Fernando Saraiva Macedo Timmers, Cláucia Fernanda Volken de Souza
Molecular Biotechnology (2023) Vol. 66, Iss. 9, pp. 2426-2440
Closed Access | Times Cited: 2
Gabriela Rabaioli Rama, Luís Fernando Saraiva Macedo Timmers, Cláucia Fernanda Volken de Souza
Molecular Biotechnology (2023) Vol. 66, Iss. 9, pp. 2426-2440
Closed Access | Times Cited: 2
Preparation and use of dry microparticulate whey proteins in the technology of cooked sausages
E.I. Melnikova, Е. Б. Станиславская, М. В. Копылов, et al.
Proceedings of the Voronezh State University of Engineering Technologies (2024) Vol. 86, Iss. 1, pp. 137-143
Open Access
E.I. Melnikova, Е. Б. Станиславская, М. В. Копылов, et al.
Proceedings of the Voronezh State University of Engineering Technologies (2024) Vol. 86, Iss. 1, pp. 137-143
Open Access
Development of a “Green” Emulsion with Milk Protein Hydrolysate: Evaluation of Rheology, Texture, In Vitro Bioactivity and Safety
Maja Vukašinović‐Sekulić, Ivana Pantelić, Sanela Savić, et al.
(2023)
Open Access | Times Cited: 1
Maja Vukašinović‐Sekulić, Ivana Pantelić, Sanela Savić, et al.
(2023)
Open Access | Times Cited: 1
Development of a “Green” Emulsion with a Milk Protein Hydrolysate: An Evaluation of Rheology, Texture, In Vitro Bioactivity, and Safety
Maja Vukašinović‐Sekulić, Ivana Pantelić, Sanela Savić, et al.
Cosmetics (2023) Vol. 10, Iss. 6, pp. 162-162
Open Access | Times Cited: 1
Maja Vukašinović‐Sekulić, Ivana Pantelić, Sanela Savić, et al.
Cosmetics (2023) Vol. 10, Iss. 6, pp. 162-162
Open Access | Times Cited: 1
Technological Parameters of Microfiltration in the Production of Micellar Casein Concentrate
E.I. Melnikova, E.B. Stanislavskaya, Ekaterina Bogdanova
Current Nutrition & Food Science (2023) Vol. 20, Iss. 4, pp. 520-528
Closed Access
E.I. Melnikova, E.B. Stanislavskaya, Ekaterina Bogdanova
Current Nutrition & Food Science (2023) Vol. 20, Iss. 4, pp. 520-528
Closed Access
