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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:

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

Showing 1-25 of 52 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
Lactose-Free Dairy Products: Market Developments, Production, Nutrition and Health Benefits
P. Dekker, Damiet J.P.C. Koenders, Maaike J. Bruins
Nutrients (2019) Vol. 11, Iss. 3, pp. 551-551
Open Access | Times Cited: 225
A Literature Review on Maillard Reaction Based on Milk Proteins and Carbohydrates in Food and Pharmaceutical Products: Advantages, Disadvantages, and Avoidance Strategies
Jia Xiang, Fenglin Liu, Bo Wang, et al.
Foods (2021) Vol. 10, Iss. 9, pp. 1998-1998
Open Access | Times Cited: 79
Fiber-Rich Cranberry Pomace as Food Ingredient with Functional Activity for Yogurt Production
Laurita Varnaitė, Milda Keršienė, Aušra Šipailienė, et al.
Foods (2022) Vol. 11, Iss. 5, pp. 758-758
Open Access | Times Cited: 44
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
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
Influence of storage and heating on protein glycation levels of processed lactose-free and regular bovine milk products
Sanja Milkovska‐Stamenova, Ralf Hoffmann
Food Chemistry (2016) Vol. 221, pp. 489-495
Closed Access | Times Cited: 43
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
Freezing as a solution to preserve the quality of dairy products: the case of milk, curds and cheese
Marcello Alinovi, Germano Mucchetti, Lars Wiking, et al.
Critical Reviews in Food Science and Nutrition (2020) Vol. 61, Iss. 20, pp. 3340-3360
Closed Access | Times Cited: 33
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
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
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
Effect of frozen and refrigerated storage on proteolysis and physicochemical properties of high-moisture citric mozzarella cheese
Marcello Alinovi, Lars Wiking, Milena Corredig, et al.
Journal of Dairy Science (2020) Vol. 103, Iss. 9, pp. 7775-7790
Open Access | Times Cited: 28
A metabolomics approach for monitoring thermal processing temperature of bovine milk using ultra-performance liquid chromatography tandem Q-Exactive mass spectrometry and multivariate data analysis
Yun Xie, Xuemei Nie, Chang Wang, et al.
Journal of Future Foods (2023) Vol. 4, Iss. 1, pp. 83-90
Open Access | Times Cited: 9
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
The Maillard reactions
Jaime Amaya‐Farfán, Délia B. Rodriguez–Amaya
Elsevier eBooks (2021), pp. 215-263
Closed Access | Times Cited: 22
Sensory Description and Consumer Hedonic Perception of Ultra-High Temperature (UHT) Milk
Yufang Su, Houyin Wang, Ziyan Wu, et al.
Foods (2022) Vol. 11, Iss. 9, pp. 1350-1350
Open Access | Times Cited: 15
Comparison of lactose free and traditional mozzarella cheese during shelf-life by aroma compounds and sensory analysis
Fabrizio Cincotta, Concetta Condurso, Gianluca Tripodi, et al.
LWT (2021) Vol. 140, pp. 110845-110845
Open Access | Times Cited: 20
Extract isolated from cranberry pomace as functional ingredient in yoghurt production: Technological properties and digestibility studies
Gabrielė Zygmantaitė, Milda Keršienė, Ina Jasutienė, et al.
LWT (2021) Vol. 148, pp. 111751-111751
Closed Access | Times Cited: 20
A critical review on metabolomic analysis of milk and milk products
Chandrakanta Sen, Pinaki Ranjan Ray, Mahasweta Bhattacharyya
International Journal of Dairy Technology (2020) Vol. 74, Iss. 1, pp. 17-31
Closed Access | Times Cited: 18
Oxidative versus Non-oxidative Decarboxylation of Amino Acids: Conditions for the Preferential Formation of Either Strecker Aldehydes or Amines in Amino Acid/Lipid-Derived Reactive Carbonyl Model Systems
Rosario Zamora, M. Mercedes León, Francisco J. Hidalgo
Journal of Agricultural and Food Chemistry (2015) Vol. 63, Iss. 36, pp. 8037-8043
Closed Access | Times Cited: 20
Proteolytic side-activity of lactase preparations
Søren Nielsen, Di Zhao, Thao T. Le, et al.
International Dairy Journal (2017) Vol. 78, pp. 159-168
Closed Access | Times Cited: 19
Accurate determination of volatile-flavor components in bos grunniens milk by high-throughput dynamic headspace gas chromatographic-mass spectrometry
Wei Jia, Rong Zhang, Lin Shi, et al.
Journal of Chromatography A (2019) Vol. 1603, pp. 67-82
Closed Access | Times Cited: 19
Limitation of Maillard Reactions in Lactose-Reduced UHT Milk via Enzymatic Conversion of Lactose into Galactooligosaccharides during Production
Wei Zhang, Mahesha M. Poojary, Valentin Rauh, et al.
Journal of Agricultural and Food Chemistry (2020) Vol. 68, Iss. 11, pp. 3568-3575
Closed Access | Times Cited: 18
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