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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:

Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey
Arona Figueroa Pires, Natalí Garcia Marnotes, Olga Díaz Rubio, et al.
Foods (2021) Vol. 10, Iss. 5, pp. 1067-1067
Open Access | Times Cited: 178

Showing 1-25 of 178 citing articles:

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: 120
Biological Approaches for Extraction of Bioactive Compounds From Agro-industrial By-products: A Review
Ailton César Lemes, Mariana Buranelo Egea, Josemar Gonçalves de Oliveira Filho, et al.
Frontiers in Bioengineering and Biotechnology (2022) Vol. 9
Open Access | Times Cited: 86
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: 79
An overview of fermentation in the food industry - looking back from a new perspective
Shahida Anusha Siddiqui, Zeki Erol, Jerina Rugji, et al.
Bioresources and Bioprocessing (2023) Vol. 10, Iss. 1
Open Access | Times Cited: 60
Valorization of agro-industrial residues for production of commercial biorefinery products
Tanim Arpit Singh, Minaxi Sharma, Monika Sharma, et al.
Fuel (2022) Vol. 322, pp. 124284-124284
Closed Access | Times Cited: 57
Production of Plant Proteases and New Biotechnological Applications: An Updated Review
Franco David Troncoso, Daniel Alberto Sánchez, Marı́a Luján Ferreira
ChemistryOpen (2022) Vol. 11, Iss. 3
Open Access | Times Cited: 48
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: 38
Whey proteins as a functional food: Health effects, functional properties, and applications in food
Aslı Yiğit, Paulina Bielska, Dorota Cais‐Sokolińska, et al.
Journal of the American Nutrition Association (2023) Vol. 42, Iss. 8, pp. 758-768
Closed Access | Times Cited: 31
Characteristics and application of animal byproduct-based films and coatings in the packaging of food products
Rahul Thakur, R. Santhosh, Yaghuvendra Kumar, et al.
Trends in Food Science & Technology (2023) Vol. 140, pp. 104143-104143
Closed Access | Times Cited: 22
Developing active and intelligent biodegradable packaging from food waste and byproducts: A review of sources, properties, film production methods, and their application in food preservation
Delang Xie, Haiyang Ma, Qiwen Xie, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Closed Access | Times Cited: 7
Cheese wastewater treatment through combined coagulation-flocculation and photo-Fenton-like advanced oxidation processes for reuse in irrigation: effect of operational parameters and phytotoxicity assessment
Kaltoum Belkodia, Lekbira El Mersly, Mohammed-amine Edaala, et al.
Environmental Science and Pollution Research (2024) Vol. 31, Iss. 8, pp. 11801-11814
Closed Access | Times Cited: 6
The green revolution of food waste upcycling to produce polyhydroxyalkanoates
Shashi Kant Bhatia, Anil Kumar Patel, Yung‐Hun Yang
Trends in biotechnology (2024) Vol. 42, Iss. 10, pp. 1273-1287
Closed Access | Times Cited: 6
Circular bioeconomy in carbon footprint components of nonthermal processing technologies towards sustainable food system: A review
Aarti Bains, Kandi Sridhar, Sanju Bala Dhull, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104520-104520
Closed Access | Times Cited: 6
Co-Crystals of Lactose-Polyphenols Created from Two Food-Related By-products: Cheese Whey and Maize Inflorescences
Isis M. Rusindo-Rodríguez, Víctor H. Ramos-Sánchez, David Chávez‐Flores, et al.
Food and Bioprocess Technology (2025)
Open Access
Innovative approaches for enzyme immobilization in milk processing: advancements and industrial applications
Mati Ullah Khan, A. Farid, Shuang Liu, et al.
Critical Reviews in Food Science and Nutrition (2025), pp. 1-20
Closed Access
Valorization of whey for green synthesis of carbon dots and their potential applications
Amrita Poonia, Lizet Aguirre‐Güitrón, Maricarmen Iñiguez‐Moreno, et al.
Nutrition & Food Science (2025)
Closed Access
World scenario for the valorization of byproducts of buffalo milk production chain
Lorena Samara Gama Pantoja, Edna Regina Amante, Antônio Manoel da Cruz Rodrigues, et al.
Journal of Cleaner Production (2022) Vol. 364, pp. 132605-132605
Closed Access | Times Cited: 31
Application of enterocin-whey films to reduce Listeria monocytogenes contamination on ripened cheese
Sofia P.M. Silva, J. A. Teixeira, C.C.G. Silva
Food Microbiology (2022) Vol. 109, pp. 104134-104134
Open Access | Times Cited: 31
Submerged cultivation of selected macro-fungi to produce mycelia rich in β-glucans and other bioactive compounds, valorizing side streams of the food industry
Sotirios Pilafidis, Erminta Tsouko, Glykeria Sougleri, et al.
Carbon Resources Conversion (2023) Vol. 7, Iss. 2, pp. 100198-100198
Open Access | Times Cited: 17
Whey Protein Films for Sustainable Food Packaging: Effect of Incorporated Ascorbic Acid and Environmental Assessment
Alaitz Etxabide, Maite Arregi, Sara Cabezudo, et al.
Polymers (2023) Vol. 15, Iss. 2, pp. 387-387
Open Access | Times Cited: 16
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: 15
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
Isolation of Extracellular Vesicles from Agri-Food Wastes: A Novel Perspective in the Valorization of Agri-Food Wastes and By-Products
Raffaella Latella, Eleonora Calzoni, Lorena Urbanelli, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1492-1492
Open Access | Times Cited: 4
Unlocking the potential of second cheese whey: a comprehensive review on valorisation strategies
Francesco Fancello, Giacomo Zara, Forough Hatami, et al.
Reviews in Environmental Science and Bio/Technology (2024) Vol. 23, Iss. 2, pp. 411-441
Open Access | Times Cited: 4
A Review of Recent Developments in Edible Films and Coatings-Focus on Whey-Based Materials
Arona Figueroa Pires, Olga Díaz Rubio, Ángel Cobos, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2638-2638
Open Access | Times Cited: 4
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