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:
Biotechnological production of galactooligosaccharides (GOS) using porungo cheese whey
Lais Saldanha BOLOGNESI, Sabrina Gabardo, Paulo Roberto Dall Cortivo, et al.
Food Science and Technology (2021) Vol. 42
Open Access | Times Cited: 8
Lais Saldanha BOLOGNESI, Sabrina Gabardo, Paulo Roberto Dall Cortivo, et al.
Food Science and Technology (2021) Vol. 42
Open Access | Times Cited: 8
Showing 8 citing articles:
How prebiotics have been produced from agro-industrial waste: An overview of the enzymatic technologies applied and the models used to validate their health claims
Daniela A. Gonçalves, Abigail González, Dalila Roupar, et al.
Trends in Food Science & Technology (2023) Vol. 135, pp. 74-92
Open Access | Times Cited: 26
Daniela A. Gonçalves, Abigail González, Dalila Roupar, et al.
Trends in Food Science & Technology (2023) Vol. 135, pp. 74-92
Open Access | Times Cited: 26
Waste to nutrition: The evolution of whey, a byproduct to galactooligosaccharides production
Nishigandha Deshmukh, Priyanka Singh Rao, Heena Sharma, et al.
Food Chemistry Advances (2024) Vol. 4, pp. 100642-100642
Open Access | Times Cited: 6
Nishigandha Deshmukh, Priyanka Singh Rao, Heena Sharma, et al.
Food Chemistry Advances (2024) Vol. 4, pp. 100642-100642
Open Access | Times Cited: 6
Galactooligosaccharides: Physiological benefits, production strategies, and industrial application
Anna Flávia Chaves E Souza, Sabrina Gabardo, Rafaela de Jesus Silva Coelho
Journal of Biotechnology (2022) Vol. 359, pp. 116-129
Closed Access | Times Cited: 21
Anna Flávia Chaves E Souza, Sabrina Gabardo, Rafaela de Jesus Silva Coelho
Journal of Biotechnology (2022) Vol. 359, pp. 116-129
Closed Access | Times Cited: 21
A recent glance on the valorisation of cheese whey for industrial prerogative: high‐value‐added products development and integrated reutilising strategies
Umm‐e‐Tazeem Arshad, Ali Hassan, Talha Ahmad, et al.
International Journal of Food Science & Technology (2022) Vol. 58, Iss. 4, pp. 2001-2013
Closed Access | Times Cited: 12
Umm‐e‐Tazeem Arshad, Ali Hassan, Talha Ahmad, et al.
International Journal of Food Science & Technology (2022) Vol. 58, Iss. 4, pp. 2001-2013
Closed Access | Times Cited: 12
Modeling and Optimization of β-Galactosidase Entrapping in Polydimethylsiloxane-Modified Silica Composites
Leszek Kadziński, Robert Łyżeń, Katarzyna Bury, et al.
International Journal of Molecular Sciences (2022) Vol. 23, Iss. 10, pp. 5395-5395
Open Access | Times Cited: 6
Leszek Kadziński, Robert Łyżeń, Katarzyna Bury, et al.
International Journal of Molecular Sciences (2022) Vol. 23, Iss. 10, pp. 5395-5395
Open Access | Times Cited: 6
Applications of Cheese Whey in Dairy Production Chains
Mayara Mari Murata, Josemeyre Bonifacio da Silva Marques, Luiz Rodrigo Ito Morioka, et al.
Advances in logistics, operations, and management science book series (2023), pp. 205-235
Closed Access | Times Cited: 2
Mayara Mari Murata, Josemeyre Bonifacio da Silva Marques, Luiz Rodrigo Ito Morioka, et al.
Advances in logistics, operations, and management science book series (2023), pp. 205-235
Closed Access | Times Cited: 2
Porungo cheese whey: β-galactosidase production, characterization and lactose hydrolysis
Aline Vitória Corim Marim, Sabrina Gabardo, Marco Antônio Záchia Ayub
Brazilian journal of food technology/Brazilian Journal of Food Technology (2021) Vol. 24
Open Access | Times Cited: 3
Aline Vitória Corim Marim, Sabrina Gabardo, Marco Antônio Záchia Ayub
Brazilian journal of food technology/Brazilian Journal of Food Technology (2021) Vol. 24
Open Access | Times Cited: 3
Interaction mechanism of icariin and whey protein based on spectrofluorimetry and molecular docking
Gang LI, Xiaohong GE
Food Science and Technology (2023) Vol. 43
Open Access
Gang LI, Xiaohong GE
Food Science and Technology (2023) Vol. 43
Open Access
