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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:

Whey valorization: current options and future scenario – a critical review
Anil Panghal, Rakesh Patidar, Sundeep Jaglan, et al.
Nutrition & Food Science (2018) Vol. 48, Iss. 3, pp. 520-535
Closed Access | Times Cited: 88

Showing 1-25 of 88 citing articles:

Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications
Iliada K. Lappa, Aikaterini Papadaki, Vasiliki Kachrimanidou, et al.
Foods (2019) Vol. 8, Iss. 8, pp. 347-347
Open Access | Times Cited: 188
Turning Food Protein Waste into Sustainable Technologies
Mohammad Peydayesh, Massimo Bagnani, Wei Long Soon, et al.
Chemical Reviews (2022) Vol. 123, Iss. 5, pp. 2112-2154
Open Access | Times Cited: 131
Whey Utilisation: Sustainable Uses and Environmental Approach
Elizabeta Zandona, Marijana Blažić, Anet ­Režek ­Jambrak
Food Technology and Biotechnology (2021) Vol. 59, Iss. 2, pp. 147-161
Open Access | Times Cited: 116
Recent advances in whey processing and valorisation: Technological and environmental perspectives
Dominic Buchanan, Wayne Martindale, Ehab Romeih, et al.
International Journal of Dairy Technology (2023) Vol. 76, Iss. 2, pp. 291-312
Open Access | Times Cited: 88
Bioactive compounds and pharmacological and food applications ofSyzygium cumini– a review
Navnidhi Chhikara, Ravinder Kaur, Sundeep Jaglan, et al.
Food & Function (2018) Vol. 9, Iss. 12, pp. 6096-6115
Closed Access | Times Cited: 116
WHEY - The waste-stream that became more valuable than the food product
Paraskevi Tsermoula, Bekzod Khakimov, Jacob Holm Nielsen, et al.
Trends in Food Science & Technology (2021) Vol. 118, pp. 230-241
Open Access | Times Cited: 98
Processing chocolate milk drink by low-pressure cold plasma technology
Nathália M. Coutinho, Marcello R. Silveira, Leonardo M. Fernandes, et al.
Food Chemistry (2018) Vol. 278, pp. 276-283
Closed Access | Times Cited: 86
Nanofiltration (NF) Membrane Processing in the Food Industry
Diksha Yadav, Sachin Karki, Pravin G. Ingole
Food Engineering Reviews (2022) Vol. 14, Iss. 4, pp. 579-595
Closed Access | Times Cited: 42
Coconut Palm: Food, Feed, and Nutraceutical Properties
Khairiyah Mat, Zulhisyam Abdul Kari, Nor Dini Rusli, et al.
Animals (2022) Vol. 12, Iss. 16, pp. 2107-2107
Open Access | Times Cited: 41
Sustainable Approaches in Whey Cheese Production: A Review
Τhomas Bintsis, Photis Papademas
Dairy (2023) Vol. 4, Iss. 2, pp. 249-270
Open Access | Times Cited: 32
Innovative applications of whey protein for sustainable dairy industry: Environmental and technological perspectives—A comprehensive review
Safaa El-Aidie, Gamal S. A. Khalifa
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 2
Closed Access | Times Cited: 13
Valorization of dairy side-streams for the cultivation of microalgae for value added food products
Duygu Ozcelik, Shyam Suwal, Colin Ray, et al.
Trends in Food Science & Technology (2024) Vol. 146, pp. 104386-104386
Open Access | Times Cited: 9
Antimicrobial Peptides, Their Production, and Potential in the Fight Against Antibiotic-Resistant Pathogens
Margarita Saubenova, Alexander Rapoport, Zhanerke Yermekbay, et al.
Fermentation (2025) Vol. 11, Iss. 1, pp. 36-36
Open Access | Times Cited: 1
Bioactive compounds, food applications and health benefits of Parkia speciosa (stinky beans): a review
Navnidhi Chhikara, Hidam Roshree Devi, Sundeep Jaglan, et al.
Agriculture & Food Security (2018) Vol. 7, Iss. 1
Open Access | Times Cited: 70
Dietary impact on esophageal cancer in humans: a review
Rachna Khosla Sardana, Navnidhi Chhikara, Beenu Tanwar, et al.
Food & Function (2018) Vol. 9, Iss. 4, pp. 1967-1977
Closed Access | Times Cited: 65
On the valorization of lactose and its derivatives from cheese whey as a dairy industry by-product: an overview
João Miguel Rocha, A. Guerra
European Food Research and Technology (2020) Vol. 246, Iss. 11, pp. 2161-2174
Closed Access | Times Cited: 55
Whey Valorization – Innovative Strategies for Sustainable Development and Value-Added Product Creation
Bouchra Soumati, Majid Atmani, Asmae Benabderrahmane, et al.
Journal of Ecological Engineering (2023) Vol. 24, Iss. 10, pp. 86-104
Open Access | Times Cited: 18
Microbiological, Biochemical, and Functional Aspects of Fermented Vegetable and Fruit Beverages
Lamia Ayed, Sana M’hir, Moktar Hamdi
Journal of Chemistry (2020) Vol. 2020, pp. 1-12
Open Access | Times Cited: 48
Electrochemical separation of organic acids and proteins for food and biomanufacturing
Nayeong Kim, Jemin Jeon, Raylin Chen, et al.
Process Safety and Environmental Protection (2021) Vol. 178, pp. 267-288
Open Access | Times Cited: 37
Milk Whey Hydrolysates as High Value-Added Natural Polymers: Functional Properties and Applications
Arely León-López, Xóchitl Alejandra Pérez-Marroquín, Ana Guadalupe Estrada-Fernández, et al.
Polymers (2022) Vol. 14, Iss. 6, pp. 1258-1258
Open Access | Times Cited: 27
Valorization of protein-rich waste and its application
Jing Zhou, Dapeng Li, Xuemeng Zhang, et al.
The Science of The Total Environment (2023) Vol. 901, pp. 166141-166141
Closed Access | Times Cited: 14
Antirotaviral activity of dairy byproducts enriched in fractions from hyperimmune bovine colostrum: the effect of thermal and high hydrostatic pressure treatments
Dimitra Graikini, Laura Sierra‐García, Inés Abad, et al.
Food & Function (2024) Vol. 15, Iss. 4, pp. 2265-2281
Open Access | Times Cited: 5
Valorization of cheese whey: closing the loop from protein extraction to whey protein film composting
Maialen Uribarrena, Eric Rovira-Cal, Leire Urbina, et al.
Green Chemistry (2024) Vol. 26, Iss. 7, pp. 4103-4111
Open Access | Times Cited: 5
Influence of Plant-Based Structuring Ingredients on Physicochemical Properties of Whey Ice Creams
Marta Tomczyńska‐Mleko, Artur Mykhalevych, Victoria Sapiga, et al.
Applied Sciences (2024) Vol. 14, Iss. 6, pp. 2465-2465
Open Access | Times Cited: 5
Exploring the nutritional and phytochemical potential of sorghum in food processing for food security
Navnidhi Chhikara, Burale Abdulahi, Claudia Munezero, et al.
Nutrition & Food Science (2018) Vol. 49, Iss. 2, pp. 318-332
Closed Access | Times Cited: 43
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