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:
Dulce de leche: Product types, production processes, quality aspects and innovations minor EDITS
Maryella Osório Vargas, Amanda Alves Prestes, Marília Miotto, et al.
International Journal of Dairy Technology (2021) Vol. 74, Iss. 2, pp. 262-276
Closed Access | Times Cited: 14
Maryella Osório Vargas, Amanda Alves Prestes, Marília Miotto, et al.
International Journal of Dairy Technology (2021) Vol. 74, Iss. 2, pp. 262-276
Closed Access | Times Cited: 14
Showing 14 citing articles:
Freeze concentration techniques as alternative methods to thermal processing in dairy manufacturing: A review
Amanda Alves Prestes, Cristiane Vieira Helm, Erick A. Esmerino, et al.
Journal of Food Science (2022) Vol. 87, Iss. 2, pp. 488-502
Closed Access | Times Cited: 23
Amanda Alves Prestes, Cristiane Vieira Helm, Erick A. Esmerino, et al.
Journal of Food Science (2022) Vol. 87, Iss. 2, pp. 488-502
Closed Access | Times Cited: 23
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
Influence of different levels of ethnocentrism of the Brazilian consumer on the choice of dulce de leche from different countries of origin
Bruna B. Durço, Tatiana Colombo Pimentel, Mônica Marques Pagani, et al.
Food Research International (2021) Vol. 148, pp. 110624-110624
Closed Access | Times Cited: 21
Bruna B. Durço, Tatiana Colombo Pimentel, Mônica Marques Pagani, et al.
Food Research International (2021) Vol. 148, pp. 110624-110624
Closed Access | Times Cited: 21
Conventional and alternative concentration processes in milk manufacturing: a comparative study on dairy properties
Amanda Alves Prestes, Cristiane Vieira Helm, Erick A. Esmerino, et al.
Food Science and Technology (2022) Vol. 42
Open Access | Times Cited: 14
Amanda Alves Prestes, Cristiane Vieira Helm, Erick A. Esmerino, et al.
Food Science and Technology (2022) Vol. 42
Open Access | Times Cited: 14
Effect of sucrose content added to milk on the composition, yield, viscosity, color, and Maillard reaction chemical markers of dulce de leche
Jaqueline de Almeida Celestino, Maria Esther Sad, Monisa Gouvêa Silva, et al.
European Food Research and Technology (2024) Vol. 250, Iss. 5, pp. 1529-1536
Closed Access | Times Cited: 1
Jaqueline de Almeida Celestino, Maria Esther Sad, Monisa Gouvêa Silva, et al.
European Food Research and Technology (2024) Vol. 250, Iss. 5, pp. 1529-1536
Closed Access | Times Cited: 1
G20 summit menus as a means of gastrodiplomacy: Messages to the world via menus
Mahmut Demir, Pınar Alper
International Journal of Gastronomy and Food Science (2021) Vol. 25, pp. 100368-100368
Closed Access | Times Cited: 9
Mahmut Demir, Pınar Alper
International Journal of Gastronomy and Food Science (2021) Vol. 25, pp. 100368-100368
Closed Access | Times Cited: 9
Rheology, microstructure and sensory properties of low-fat milk jam: Influence of inulin type, sucrose content, sodium bicarbonate and calcium chloride
Erhan Sulejmani, O.S. Boran, Thom Huppertz, et al.
International Dairy Journal (2021) Vol. 123, pp. 105162-105162
Closed Access | Times Cited: 9
Erhan Sulejmani, O.S. Boran, Thom Huppertz, et al.
International Dairy Journal (2021) Vol. 123, pp. 105162-105162
Closed Access | Times Cited: 9
Effects of High-Temperature Milk Processing
Hilton C. Deeth
Encyclopedia (2021) Vol. 1, Iss. 4, pp. 1312-1321
Open Access | Times Cited: 6
Hilton C. Deeth
Encyclopedia (2021) Vol. 1, Iss. 4, pp. 1312-1321
Open Access | Times Cited: 6
Indigestible proteins and peptide-bound AGEs in ultra-processed foods: Dulce de leche as a model of severely transformed protein food systems
Gianluca Picariello, Simonetta Caira, Gabriella Pinto, et al.
Food Bioscience (2024), pp. 105327-105327
Open Access
Gianluca Picariello, Simonetta Caira, Gabriella Pinto, et al.
Food Bioscience (2024), pp. 105327-105327
Open Access
Microbiological Control a Prerequisite for Sustainable Food Safety: a Case Study in a Dairy Dessert Facility
Elif ONBAŞI, Aycan Çınar
Brazilian Archives of Biology and Technology (2024) Vol. 67
Open Access
Elif ONBAŞI, Aycan Çınar
Brazilian Archives of Biology and Technology (2024) Vol. 67
Open Access
Inulin or xylooligosaccharide addition to dulce de leche affects consumers’ sensory experience and emotional response
Elson Rogério Tavares Filho, Tatiana Colombo Pimentel, Ramon Silva, et al.
Food Research International (2024) Vol. 200, pp. 115492-115492
Closed Access
Elson Rogério Tavares Filho, Tatiana Colombo Pimentel, Ramon Silva, et al.
Food Research International (2024) Vol. 200, pp. 115492-115492
Closed Access
Effects of Orange Essential Oil on Some Parameters of Dulce De Leche Prepared with Plant-Based Hazelnut Milk and Cow's Milk Combinations
Filiz Yangılar
Research Square (Research Square) (2023)
Open Access
Filiz Yangılar
Research Square (Research Square) (2023)
Open Access
Physikalisch‐chemische Charakterisierung von südamerikanischen “Doce de Leite”‐Produkten mit und ohne Zuckerzusatz
Uwe Schwarzenbolz, Rodrigo Stephani, Thomas Henle, et al.
Lebensmittelchemie (2023) Vol. 77, Iss. S3
Closed Access
Uwe Schwarzenbolz, Rodrigo Stephani, Thomas Henle, et al.
Lebensmittelchemie (2023) Vol. 77, Iss. S3
Closed Access
Effect of milk variant, sugar and voltage gradient on physico‐chemical , rheology and sensory properties of basundi prepared by ohmic heating
Pankaj Parmar, Ashish Kumar Singh
International Journal of Dairy Technology (2023) Vol. 77, Iss. 1, pp. 246-253
Closed Access
Pankaj Parmar, Ashish Kumar Singh
International Journal of Dairy Technology (2023) Vol. 77, Iss. 1, pp. 246-253
Closed Access
