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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:

Identification of the Peptide PyroQ-βCasein194–209 as a Highly Specific and Sensitive Marker to Differentiate between Ultrahigh-Temperature Processed (UHT) Milk and Mildly Heated Milk
Sevim Dalabasmaz, Jennifer Ebner, Monika Pischetsrieder
Journal of Agricultural and Food Chemistry (2017) Vol. 65, Iss. 49, pp. 10781-10791
Closed Access | Times Cited: 22

Showing 22 citing articles:

Mass spectrometry-based protein and peptide profiling for food frauds, traceability and authenticity assessment
Mariangela Valletta, Sara Ragucci, Nicola Landi, et al.
Food Chemistry (2021) Vol. 365, pp. 130456-130456
Closed Access | Times Cited: 39
“Fluorescence-wavelength” label-free POCT tandem with “fluorescence-photothermal” nanobody-immunosensor for detecting BSA and β-lactoglobulin
Shijie Li, Linqing Nie, Lu Yang, et al.
Food Chemistry (2023) Vol. 430, pp. 137019-137019
Closed Access | Times Cited: 11
Identification of peptides reflecting the storage of UHT milk by MALDI-TOF-MS peptide profiling
Sevim Dalabasmaz, Daniel Dittrich, Ina Kellner, et al.
Journal of Proteomics (2019) Vol. 207, pp. 103444-103444
Closed Access | Times Cited: 30
The Shelf Life of Milk—A Novel Concept for the Identification of Marker Peptides Using Multivariate Analysis
Lisa‐Carina Class, Gesine Kuhnen, Kim Lara Hanisch, et al.
Foods (2024) Vol. 13, Iss. 6, pp. 831-831
Open Access | Times Cited: 3
A model study on the site-specificity of (−)-epicatechin-induced reactions in β-lactoglobulin by high-resolution mass spectrometry in combination with bioinformatics
Amelie Börsig, Nevzat Konar, Sevim Dalabasmaz
Food Chemistry (2022) Vol. 408, pp. 135242-135242
Closed Access | Times Cited: 13
Discrimination of thermal treated bovine milk using MALDI-TOF MS coupled with machine learning
Shishan Zhang, Huizhi Li, Qiongzheng Hu, et al.
Food Control (2022) Vol. 142, pp. 109224-109224
Closed Access | Times Cited: 11
Contribution of casein micelle size and proteolysis on protein distribution and sediment formation in UHT milk during storage
Marije Akkerman, Lene Buhelt Johansen, Valentin Rauh, et al.
International Dairy Journal (2021) Vol. 117, pp. 104980-104980
Closed Access | Times Cited: 15
Detection of β-lactoglobulin under different thermal-processing conditions by immunoassay based on nanobody and monoclonal antibody
Shijie Li, Linqing Nie, Yi Wang, et al.
Food Chemistry (2023) Vol. 424, pp. 136337-136337
Closed Access | Times Cited: 4
Differentiating ultra-high temperature milk and reconstituted milk using an untargeted peptidomic approach with chemometrics
Dongfei Tan, Hongda Zhang, Sijia Tan, et al.
Food Chemistry (2022) Vol. 394, pp. 133528-133528
Closed Access | Times Cited: 7
The effect of UHT processing and storage on milk proteins
Hilton C. Deeth
Elsevier eBooks (2020), pp. 385-421
Closed Access | Times Cited: 10
Potential application of non-thermal atmospheric plasma in reducing the activity of Pseudomonas-secreted proteases in milk
Hooriyeh Mohammadpour, Mehdi Zarei, Patrick J. Cullen, et al.
International Dairy Journal (2021) Vol. 120, pp. 105078-105078
Closed Access | Times Cited: 9
Design of a Prediction Model for the Differentiation of Pasteurized Milk from Heated ESL Milk by Peptide Profiling
Sevim Dalabasmaz, Monika Pischetsrieder
PROTEOMICS (2019) Vol. 19, Iss. 7
Closed Access | Times Cited: 8
Peptidomics in Food
Sevim Dalabasmaz, Monika Pischetsrieder
Elsevier eBooks (2020), pp. 651-665
Closed Access | Times Cited: 6
How processing affects marker peptide quantification – A comprehensive estimation on bovine material relevant for food and feed control
Tobias Stobernack, Tessa Höper, Uta M. Herfurth
Food Chemistry (2024) Vol. 454, pp. 139768-139768
Open Access
Discrimination of overheated pasteurized milk using mass spectrometry-based proteomics
Weiqi Kang, Feng Feng, Weie Zhou, et al.
Journal of Chromatography B (2024) Vol. 1243, pp. 124236-124236
Closed Access
Analytical techniques for casein and its fractions
Anuya Mane, Diana Oliveira, Giovanni Barone, et al.
Elsevier eBooks (2024), pp. 173-197
Closed Access
Comprehensive species- and processing-specific peptide profiling of pasteurized, extended shelf-life and ultra-high temperature milk from cow, goat, sheep, buffalo, and mare
Nora Zenk, Franziska Laumer, Sevim Dalabasmaz, et al.
Food Chemistry (2023) Vol. 438, pp. 137973-137973
Closed Access
Bioactive Peptides Obtained from Meat Products
Mirella Romanelli Vicente Bertolo, Josemar Gonçalves de Oliveira Filho, Sinara T.B. Morais, et al.
Methods and protocols in food science (2023), pp. 193-207
Closed Access
Proteomic Approaches for the Characterization of Non-enzymatic Modifications in Food Proteins
Andrea Scaloni
Elsevier eBooks (2020), pp. 666-687
Closed Access
Authentizitätsprüfung von Milch durch Peptidprofilanalyse mittels LC‐MS/MS
Nora Zibi, Franziska Laumer, Monika Pischetsrieder
Lebensmittelchemie (2020) Vol. 74, Iss. S1
Closed Access
Authentizitätsprüfung von Milch durch Peptidprofilanalyse mittels LC‐MS/MS
Nora Zibi, Franziska Laumer, Monika Pischetsrieder
Lebensmittelchemie (2020) Vol. 74, Iss. S2
Closed Access
A systematic approach to identify novel marker peptides for the heat treatment and storage of milk
Sevim Dalabasmaz, and Monika Pischetsrieder
Lebensmittelchemie (2021) Vol. 75, Iss. S1
Closed Access
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