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:
Valorisation of Bovine Sweet Whey and Sunflower Press Cake Blend through Controlled Fermentation as Platform for Innovative Food Materials
Nicola Mangieri, Davide Ambrosini, Stefano Baroffio, et al.
Foods (2022) Vol. 11, Iss. 10, pp. 1417-1417
Open Access | Times Cited: 8
Nicola Mangieri, Davide Ambrosini, Stefano Baroffio, et al.
Foods (2022) Vol. 11, Iss. 10, pp. 1417-1417
Open Access | Times Cited: 8
Showing 8 citing articles:
Seasonal Variations of the Protein Fractions and the Mineral Contents of the Cheese Whey in the Parmigiano Reggiano Cheese Manufacture
P. Franceschi, Francesca Martuzzi, P. Formaggioni, et al.
Agriculture (2023) Vol. 13, Iss. 1, pp. 165-165
Open Access | Times Cited: 6
P. Franceschi, Francesca Martuzzi, P. Formaggioni, et al.
Agriculture (2023) Vol. 13, Iss. 1, pp. 165-165
Open Access | Times Cited: 6
Shaping Future Foods through Fermentation of Side Streams: Microbial, Chemical, and Physical Characteristics of Fermented Blends from Sunflower Seed Press Cake and Cheese Whey
Norbert Raak, Nicola Mangieri, Roberto Foschino, et al.
Foods (2023) Vol. 12, Iss. 22, pp. 4099-4099
Open Access | Times Cited: 5
Norbert Raak, Nicola Mangieri, Roberto Foschino, et al.
Foods (2023) Vol. 12, Iss. 22, pp. 4099-4099
Open Access | Times Cited: 5
Blending side streams. A potential solution to reach a resource efficient, circular, zero-waste food system
Norbert Raak, Susanne Struck, Doris Jaros, et al.
Future Foods (2022) Vol. 6, pp. 100207-100207
Open Access | Times Cited: 8
Norbert Raak, Susanne Struck, Doris Jaros, et al.
Future Foods (2022) Vol. 6, pp. 100207-100207
Open Access | Times Cited: 8
Towards creating sustainable foods from side streams: Heat-induced structure formation in blends of sunflower seed press cakes and cheese whey under moderate shear
Norbert Raak, Milena Corredig
Food Hydrocolloids (2023) Vol. 144, pp. 108932-108932
Open Access | Times Cited: 4
Norbert Raak, Milena Corredig
Food Hydrocolloids (2023) Vol. 144, pp. 108932-108932
Open Access | Times Cited: 4
Unlocking the potential of oil by-products: Investigating the influence of co-culture fermentation on phenolic acid degradation in side stream blends from oil and dairy industry
Anna Michalska, Klaudia Masztalerz, Nicola Mangieri, et al.
Future Foods (2024) Vol. 9, pp. 100324-100324
Open Access | Times Cited: 1
Anna Michalska, Klaudia Masztalerz, Nicola Mangieri, et al.
Future Foods (2024) Vol. 9, pp. 100324-100324
Open Access | Times Cited: 1
Sustainability of food side streams: a case study of fermented blends made with sour whey and sunflower press cake powder using the back-slopping technique
Nicola Mangieri, Gerardo Rosciano, Davide Porcellato, et al.
Frontiers in Sustainable Food Systems (2023) Vol. 7
Open Access | Times Cited: 2
Nicola Mangieri, Gerardo Rosciano, Davide Porcellato, et al.
Frontiers in Sustainable Food Systems (2023) Vol. 7
Open Access | Times Cited: 2
Fermented Blend from Sunflower Seed Press-Cake and Bovine Sweet Whey: Protein Degradability During in Vitro Gastrointestinal Digestion
Sofia Mendo, Irene Da Costa, Stefano Cattaneo, et al.
(2024)
Closed Access
Sofia Mendo, Irene Da Costa, Stefano Cattaneo, et al.
(2024)
Closed Access
Fermented blend from sunflower seed press-cake and bovine sweet whey: Protein breakdown during in vitro gastrointestinal digestion
Sofia Mendo, Irene Da Costa, Stefano Cattaneo, et al.
Food Chemistry X (2024) Vol. 23, pp. 101745-101745
Open Access
Sofia Mendo, Irene Da Costa, Stefano Cattaneo, et al.
Food Chemistry X (2024) Vol. 23, pp. 101745-101745
Open Access
