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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:

Physico-chemical and compositional analyses and 5-hydroxymethylfurfural concentration as indicators of thermal treatment intensity in experimental dulce de leche
Júlia d'A Francisquini, Leandra N. O. Neves, Jansen KF Torres, et al.
Journal of Dairy Research (2018) Vol. 85, Iss. 4, pp. 476-481
Closed Access | Times Cited: 23

Showing 23 citing articles:

The role of 5-hydroxymethylfurfural in food and recent advances in analytical methods
Fernanda C.O.L. Martins, Gabriela M.R.N. Alcantara, Anna Flavia de Souza Silva, et al.
Food Chemistry (2022) Vol. 395, pp. 133539-133539
Open Access | Times Cited: 58
Dulce de leche submitted to ohmic heating treatment: Consumer sensory profile using preferred attribute elicitation (PAE) and temporal check-all-that-apply (TCATA)
Ramón Silva, Ramon S. Rocha, Jonas T. Guimarães, et al.
Food Research International (2020) Vol. 134, pp. 109217-109217
Closed Access | Times Cited: 44
Effects of microwave heating on the chemical composition and bioactivity of orange juice-milk beverages
Carolina P.C. Martins, Rodrigo N. Cavalcanti, Tatiana Silveira Feijó Cardozo, et al.
Food Chemistry (2020) Vol. 345, pp. 128746-128746
Open Access | Times Cited: 38
Technological benefits of using inulin and xylooligosaccharide in dulce de leche
Ludmila Salerno Leddomado, Ramón Silva, Jonas T. Guimarães, et al.
Food Hydrocolloids (2020) Vol. 110, pp. 106158-106158
Closed Access | Times Cited: 34
Doce de Leite Production: An Overview of the Different Industrial Production Technologies
Caroline Barroso dos Anjos Pinto, Uwe Schwarzenbolz, Thomas Henle, et al.
Dairy (2025) Vol. 6, Iss. 2, pp. 10-10
Open Access
Spectrophotometric Assessment of 5-HMF in Thermally Treated Honey: Analytical Performance Comparison of Classical and Modified Methods
Dalma Fazakas, Augustin C. Moț
Chemistry (2025) Vol. 7, Iss. 2, pp. 64-64
Open Access
Quantification of Maillard Reaction Products in Doce de Leite
Natália Casas Mesa, Caroline Barroso dos Anjos Pinto, Uwe Schwarzenbolz, et al.
ACS Food Science & Technology (2025)
Open Access
Advantages of using ohmic heating in Dulce de Leche manufacturing
Ramón Silva, Ramon S. Rocha, Jonas T. Guimarães, et al.
Innovative Food Science & Emerging Technologies (2020) Vol. 65, pp. 102475-102475
Closed Access | Times Cited: 25
Spray drying and characterization of lactose-free goat milk
Elza Sales Queiroz, Ana Luiza Lopes Rezende, Ítalo Tuler Perrone, et al.
LWT (2021) Vol. 147, pp. 111516-111516
Open Access | Times Cited: 23
5-Hydroxymethylfurfural formation and color change in lactose-hydrolyzed Dulce de leche
Júlia d’Almeida Francisquini, J.S.R. Rocha, Evandro Martins, et al.
Journal of Dairy Research (2019) Vol. 86, Iss. 4, pp. 477-482
Closed Access | Times Cited: 25
Evaluation of heat-induced changes and 5-hydroxymethylfurfural formation in mare milk - a comparative study to cow milk
Irena Barukčić
Mljekarstvo/Mljekarstvo.com (2024) Vol. 74, Iss. 2, pp. 89-105
Open Access | Times Cited: 2
From nut to Dulce de leche: Development of a vegan alternative – Physicochemical characterization, microbiological evaluation and sensory analysis
Eliane Pompeu de Jesus, Luan Gabriel Techi Diniz, Vanessa Alves, et al.
Food and Humanity (2023) Vol. 1, pp. 581-588
Closed Access | Times Cited: 6
Dulce de leche: Product types, production processes, quality aspects and innovations minor EDITS
Maryella Osório Vargas, Amanda Alves Prestes, Marília Miotto, et al.
International Journal of Dairy Technology (2021) Vol. 74, Iss. 2, pp. 262-276
Closed Access | Times Cited: 14
Effect of sucrose content added to milk on the composition, yield, viscosity, color, and Maillard reaction chemical markers of dulce de leche
Jaqueline de Almeida Celestino, Maria Esther Sad, Monisa Gouvêa Silva, et al.
European Food Research and Technology (2024) Vol. 250, Iss. 5, pp. 1529-1536
Closed Access | Times Cited: 1
Fast Detection of 5-Hydroxymethylfurfural in Dulce de Leche by SPE-LC–MS
Sebastian Imperiale, Ksenia Morozova, Giovanna Ferrentino, et al.
Food Analytical Methods (2021) Vol. 15, Iss. 1, pp. 1-9
Open Access | Times Cited: 7
The effect of induced crystallization of lactose on dulce de leche properties
Gabriel Gama Netto, Júlia d’Almeida Francisquini, Antônio Fernandes de Carvalho, et al.
European Food Research and Technology (2022) Vol. 249, Iss. 2, pp. 283-294
Closed Access | Times Cited: 4
In house validation for the direct determination of 5-hydroxymethyl-2-furfural (HMF) in “dulce de leche”
Josefina Fernández i Barrera, Franco Pedreschi, Juan Pablo Gómez, et al.
Journal of Food Composition and Analysis (2020) Vol. 95, pp. 103665-103665
Closed Access | Times Cited: 5
Lactose-free Dulce de leche: compositional characterization, browning and texture profile
Caroline Barroso dos Anjos Pinto, Isis Rodrigues Toledo Renhe, Carolina Carvalho Ramos Viana, et al.
Journal of Dairy Research (2021) Vol. 88, Iss. 4, pp. 452-456
Closed Access | Times Cited: 5
Colloidal stability of milk: reinterpretation of alcohol test results by digital microscopy
Cláudio Humberto Ferreira da Costa, Igor Lima de Paula, Paulo Henrique Fonseca da Silva, et al.
Journal of Dairy Research (2022) Vol. 89, Iss. 1, pp. 90-93
Closed Access | Times Cited: 2
Utilização de soro de leite e amido na produção de doce de leite pastoso: rendimento, composição, perfil de textura, viscosidade e avaliação sensorial de aceitação
Carolina Rodrigues Alves Guerra, Sabrina Domingues Graça Assis Marinho, Rodrigo Stephani, et al.
Revista do Instituto de Latícinios Cândido Tostes (2020) Vol. 75, Iss. 1, pp. 1-9
Open Access | Times Cited: 2
Transient changes of volatile organic compounds (VOCs) during dulce de leche preparation by a direct injection mass spectrometer based on proton transfer reaction (PTR‐MS)
Md Asaduzzaman, Md. Azizul Haque, Shahin Banasaz, et al.
International Journal of Food Science & Technology (2021) Vol. 56, Iss. 10, pp. 5325-5333
Open Access | Times Cited: 2
Production of traditional milk jam with improved functional properties via probiotic and prebiotic
Aslı Akpınar, Ceyda Söbeli, Melike Gizem ÇETİN, et al.
Ege Üniversitesi Ziraat Fakültesi Dergisi (2021) Vol. 58, Iss. 3, pp. 325-334
Open Access | Times Cited: 2
Effects of Orange Essential Oil on Some Parameters of Dulce De Leche Prepared with Plant-Based Hazelnut Milk and Cow's Milk Combinations
Filiz Yangılar
Research Square (Research Square) (2023)
Open Access
Significance of Lactose in Dairy Products
H. Douglas Goff, E. H. Hynes, María Cristina Perotti, et al.
Springer eBooks (2022), pp. 39-104
Closed Access
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