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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:

Lactose-Hydrolyzed Milk Is More Prone to Chemical Changes during Storage than Conventional Ultra-High-Temperature (UHT) Milk
Therese Jansson, Morten Rahr Clausen, Ulrik Kræmer Sundekilde, et al.
Journal of Agricultural and Food Chemistry (2014) Vol. 62, Iss. 31, pp. 7886-7896
Closed Access | Times Cited: 85

Showing 1-25 of 85 citing articles:

Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms
Marianne N. Lund, Colin Ray
Journal of Agricultural and Food Chemistry (2017) Vol. 65, Iss. 23, pp. 4537-4552
Open Access | Times Cited: 634
The potential role of secondary metabolites in modulating the flavor and taste of the meat
Vaikundamoorthy Ramalingam, Zhen Song, Inho Hwang
Food Research International (2019) Vol. 122, pp. 174-182
Closed Access | Times Cited: 159
Maillard reaction harmful products in dairy products: Formation, occurrence, analysis, and mitigation strategies
Mingyu Li, Mingyue Shen, Jingnan Lu, et al.
Food Research International (2021) Vol. 151, pp. 110839-110839
Closed Access | Times Cited: 73
Maillard reaction progress in UHT milk during storage at different temperature levels and cycles
Anne Vuholm Sunds, Valentin Rauh, John Sørensen, et al.
International Dairy Journal (2017) Vol. 77, pp. 56-64
Closed Access | Times Cited: 80
The quality of low lactose milk is affected by the side proteolytic activity of the lactase used in the production process
Antonio Dario Troise, Enrica Bandini, Roberta De Donno, et al.
Food Research International (2016) Vol. 89, pp. 514-525
Open Access | Times Cited: 69
Green Tea Polyphenols Decrease Strecker Aldehydes and Bind to Proteins in Lactose-Hydrolyzed UHT Milk
Therese Jansson, Valentin Rauh, Bente Danielsen, et al.
Journal of Agricultural and Food Chemistry (2017) Vol. 65, Iss. 48, pp. 10550-10561
Closed Access | Times Cited: 60
Predicting hydrolysis of whey protein by mid-infrared spectroscopy
Nina Aagaard Poulsen, Carl Emil Eskildsen, Marije Akkerman, et al.
International Dairy Journal (2016) Vol. 61, pp. 44-50
Closed Access | Times Cited: 55
Chemical and Proteolysis-Derived Changes during Long-Term Storage of Lactose-Hydrolyzed Ultrahigh-Temperature (UHT) Milk
Therese Jansson, Hanne Bak Jensen, Ulrik Kræmer Sundekilde, et al.
Journal of Agricultural and Food Chemistry (2014) Vol. 62, Iss. 46, pp. 11270-11278
Closed Access | Times Cited: 52
Nutritional evaluation of common (Tenebrio molitor) and lesser (Alphitobius diaperinus) mealworms in rats and processing effect on the lesser mealworm
Line D. Jensen, Rikke Miklos, Trine Kastrup Dalsgaard, et al.
Journal of Insects as Food and Feed (2019) Vol. 5, Iss. 4, pp. 257-266
Closed Access | Times Cited: 44
Consumer desires and perceptions of lactose-free milk
P.V. Rizzo, William S. Harwood, M.A. Drake
Journal of Dairy Science (2020) Vol. 103, Iss. 8, pp. 6950-6966
Open Access | Times Cited: 42
Influence of Lactose on the Maillard Reaction and Dehydroalanine-Mediated Protein Cross-Linking in Casein and Whey
Søren Nielsen, Lotte J. Knudsen, Line T. Bækgaard, et al.
Foods (2022) Vol. 11, Iss. 7, pp. 897-897
Open Access | Times Cited: 23
Maillard reaction: formation, advantage, disadvantage and control. A review
Omar Y. Al-Abbasy, Sarah A. Younus, Aya Ihsan Rashan, et al.
Food Science and Applied Biotechnology (2024) Vol. 7, Iss. 1, pp. 145-145
Open Access | Times Cited: 5
Evolution of protein bound Maillard reaction end-products and free Amadori compounds in low lactose milk in presence of fructosamine oxidase I
Antonio Dario Troise, Martina Buonanno, Alberto Fiore, et al.
Food Chemistry (2016) Vol. 212, pp. 722-729
Open Access | Times Cited: 44
Lactose hydrolysis and protein fortification pose an increased risk for the formation of Maillard reaction products in UHT treated milk products
Işıl Gürsul Aktağ, Aytül Hamzalıoğlu, Vural Gökmen
Journal of Food Composition and Analysis (2019) Vol. 84, pp. 103308-103308
Closed Access | Times Cited: 42
Inhibition of Maillard Reactions by Replacing Galactose with Galacto-Oligosaccharides in Casein Model Systems
Wei Zhang, Colin Ray, Mahesha M. Poojary, et al.
Journal of Agricultural and Food Chemistry (2018) Vol. 67, Iss. 3, pp. 875-886
Closed Access | Times Cited: 41
Quantitation of α-Dicarbonyls and Advanced Glycation Endproducts in Conventional and Lactose-Hydrolyzed Ultrahigh Temperature Milk during 1 Year of Storage
Wei Zhang, Mahesha M. Poojary, Valentin Rauh, et al.
Journal of Agricultural and Food Chemistry (2019) Vol. 67, Iss. 46, pp. 12863-12874
Closed Access | Times Cited: 39
Trapping of Carbonyl Compounds by Epicatechin: Reaction Kinetics and Identification of Epicatechin Adducts in Stored UHT Milk
Hongkai Zhu, Mahesha M. Poojary, Mogens L. Andersen, et al.
Journal of Agricultural and Food Chemistry (2020) Vol. 68, Iss. 29, pp. 7718-7726
Closed Access | Times Cited: 35
Differences in development of volatiles and bitter peptides between pre- and post-hydrolysed lactose-free UHT milk during storage
Lotte J. Knudsen, Ilse Lokerse, Michele Pedrotti, et al.
International Dairy Journal (2024) Vol. 157, pp. 106029-106029
Open Access | Times Cited: 4
Challenges and Opportunities in Processing of Lactose Hydrolyzed Dairy Products
Sonu K. Shivanna, Priyanka Singh Rao
(2025), pp. 173-188
Closed Access
Storage-induced changes in the sensory characteristics and volatiles of conventional and lactose-hydrolyzed UHT processed milk
Sidsel Jensen, Therese Jansson, Nina Eggers, et al.
European Food Research and Technology (2015) Vol. 240, Iss. 6, pp. 1247-1257
Closed Access | Times Cited: 40
Hexose-derived glycation sites in processed bovine milk
Sanja Milkovska‐Stamenova, Ralf Hoffmann
Journal of Proteomics (2015) Vol. 134, pp. 102-111
Closed Access | Times Cited: 38
Advanced glycation end products, protein crosslinks and post translational modifications in pork subjected to different heat treatments
Bhaskar Mitra, René Lametsch, Ines Greco, et al.
Meat Science (2018) Vol. 145, pp. 415-424
Closed Access | Times Cited: 37
Correlation between sensory properties and peptides derived from hydrolysed-lactose UHT milk during storage
Søren Nielsen, Therese Jansson, Thao T. Le, et al.
International Dairy Journal (2016) Vol. 68, pp. 23-31
Closed Access | Times Cited: 36
Impact of hydrolysis method and lactase preparation on proteolysis and glycation in long-term stored lactose-hydrolysed UHT milk
Lotte J. Knudsen, Søren D.-H. Nielsen, P. Dekker, et al.
International Dairy Journal (2024) Vol. 154, pp. 105946-105946
Open Access | Times Cited: 3
Formulating protein‐based beverages for the dysphagia diets of the elderly: viscosity, protein quality, in vitro digestion, and consumers acceptability
Paulina Štreimikytė, Milda Keršienė, Viktorija Eisinaitė, et al.
Journal of the Science of Food and Agriculture (2020) Vol. 100, Iss. 10, pp. 3895-3901
Closed Access | Times Cited: 25
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