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:
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
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
Showing 5 citing articles:
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
Caroline Barroso dos Anjos Pinto, Uwe Schwarzenbolz, Thomas Henle, et al.
Dairy (2025) Vol. 6, Iss. 2, pp. 10-10
Open Access
Effects of protein and carbohydrate ingredients on colour of baked milk products
Olena Mandiuk, Аnna Lohinova, Larysa Аrsenieva, et al.
Ukrainian Food Journal (2024) Vol. 13, Iss. 1, pp. 7-19
Open Access | Times Cited: 1
Olena Mandiuk, Аnna Lohinova, Larysa Аrsenieva, et al.
Ukrainian Food Journal (2024) Vol. 13, Iss. 1, pp. 7-19
Open Access | Times Cited: 1
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
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
Kinetics of Vitamin C Degradation and Browning Index of Enriched Heat-Treated Yogurt Milk
Carolina Neves Cunha, Caroline Barroso dos Anjos Pinto, Maria Esther Sad, et al.
(2024)
Closed Access
Carolina Neves Cunha, Caroline Barroso dos Anjos Pinto, Maria Esther Sad, et al.
(2024)
Closed Access
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
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
