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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:

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

Showing 25 citing articles:

Reduction of maillard browning in spray dried low-lactose milk powders due to protein polysaccharide interactions
Chandrakanta Sen, Sumit Arora, Richa Singh, et al.
Food Research International (2024) Vol. 183, pp. 114175-114175
Closed Access | Times Cited: 8
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
Challenges and Opportunities in Processing of Lactose Hydrolyzed Dairy Products
Sonu K. Shivanna, Priyanka Singh Rao
(2025), pp. 173-188
Closed 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
Physico-chemical aspects of lactose hydrolysed milk system along with detection and mitigation of maillard reaction products
Payal Singh, Priyanka Singh Rao, V. Sharma, et al.
Trends in Food Science & Technology (2020) Vol. 107, pp. 57-67
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
Lactose hydrolyzing activity of the lactase immobilized polycaprolactone and silk fibroin-based nanofiber and nitrocellulose membrane
Sümeyye Yılmaz‐Karaoğlu, Begüm Gürel-Gökmen, Tuğba Tunalı Akbay
Food Bioscience (2022) Vol. 49, pp. 101828-101828
Closed Access | Times Cited: 9
Buffalo powder dairy products with and without lactose hydrolysis: Physical-chemical and technical-functional characterizations
Igor Lima de Paula, Eduarda Barbosa Scaldini Teixeira, Júlia d’Almeida Francisquini, et al.
LWT (2021) Vol. 151, pp. 112124-112124
Closed Access | Times Cited: 12
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
Maillard reactions markers in commercial “Doce de Leite” products
Rodrigo Stephani, Uwe Schwarzenbolz, T. Henle, et al.
Lebensmittelchemie (2023) Vol. 77, Iss. S3
Closed Access | Times Cited: 2
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
Effect of formulation and heat treatment on 5-hydroxymethylfurfural formation and quality parameters in dulce de leche
Yeison Fernando Barrios‐Rodríguez, Josefina Barrera Morelli, Rommy N. Zúñiga, et al.
Food Additives & Contaminants Part A (2021) Vol. 38, Iss. 7, pp. 1118-1125
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
Effect of lactase, transglutaminase and temperature on ice cream crystal by a response surface methodology approach
Celeide Pereira, Carla Adriana Pizarro Schmidt, Daneysa Lahis Kalschne, et al.
Research Society and Development (2020) Vol. 9, Iss. 11, pp. e72191110138-e72191110138
Open Access | Times Cited: 4
FARKLI ORANLARDA EVAPORASYON UYGULAMASIYLA AROMALI SÜT REÇELİ ÜRETİMİ
Meryem Merve Sarı, Atila Yetişemiyen, Ceren Akal
GIDA / THE JOURNAL OF FOOD (2024) Vol. 49, Iss. 2, pp. 356-369
Open Access
Conversion of 5-Hydroxymethylfurfural into 6-(Hydroxymethyl)pyridin-3-ol: A Pathway for the Formation of Pyridin-3-ols in Honey and Model Systems
Francisco J. Hidalgo, Cristina M. Lavado-Tena, Rosario Zamora
Journal of Agricultural and Food Chemistry (2020) Vol. 68, Iss. 19, pp. 5448-5454
Closed Access | Times Cited: 3
Characterization of Lactose-Free Dulce de Leche
Olcay Mercan, Zerrin Yüksel Önür
Turkish Journal of Agriculture - Food Science and Technology (2023) Vol. 11, Iss. 6, pp. 1074-1079
Open Access | Times Cited: 1
Sorbate addition in Dulce de Leche: pH and thermal effect determinate by RP-HPLC
Caroline Barroso dos Anjos Pinto, Carolina Neves Cunha, Juliana de Carvalho da Costa, et al.
European Food Research and Technology (2023) Vol. 250, Iss. 3, pp. 763-770
Closed Access | Times Cited: 1
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
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
A química e a tecnologia do doce de leite: uma revisão
Lauren Carvalho Montalvão Carneiro, Caroline Barroso dos Anjos Pinto, Elisângela Ramieres Gomes, et al.
Research Society and Development (2021) Vol. 10, Iss. 11, pp. e155101119408-e155101119408
Open Access | Times Cited: 2
Reduced and Low-lactose Powdered Milk Production and Determination of its Physicochemical and Microstructural Properties During Storage
Igor Lima de Paula, Laís Lima Melquíades, Ítalo Tuler Perrone, et al.
Revista Virtual de Química (2023) Vol. 15, Iss. 5, pp. 887-895
Open Access
Effect of milk variant, sugar and voltage gradient on physico‐chemical, rheology and sensory properties of basundi prepared by ohmic heating
Pankaj Parmar, Ashish Kumar Singh
International Journal of Dairy Technology (2023) Vol. 77, Iss. 1, pp. 246-253
Closed Access
A Novel HPLC Method for Rapid Determination of HMF in Dulce de Leche: A Potential Tool for Quality Control
Senem Şanlı, Halil Ozan SARAÇ
Journal of Physical Chemistry and Functional Materials (2023) Vol. 6, Iss. 2, pp. 71-78
Open Access
Influence of sucrose reduction on fouling during the production of dulce de leche
Érica Felipe Maurício, Júlia d’Almeida Francisquini, Igor Lima de Paula, et al.
Journal of Dairy Research (2021) Vol. 88, Iss. 4, pp. 457-460
Closed Access
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