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:
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: 185
Iliada K. Lappa, Aikaterini Papadaki, Vasiliki Kachrimanidou, et al.
Foods (2019) Vol. 8, Iss. 8, pp. 347-347
Open Access | Times Cited: 185
Showing 1-25 of 185 citing articles:
RETRACTED: Microbial strategies for bio-transforming food waste into resources
Poonam Sharma, Vivek Kumar Gaur, Sang‐Hyoun Kim, et al.
Bioresource Technology (2019) Vol. 299, pp. 122580-122580
Closed Access | Times Cited: 325
Poonam Sharma, Vivek Kumar Gaur, Sang‐Hyoun Kim, et al.
Bioresource Technology (2019) Vol. 299, pp. 122580-122580
Closed Access | Times Cited: 325
Biobased materials for active food packaging: A review
Omar Mohammad Atta, Sehrish Manan, Ajmal Shahzad, et al.
Food Hydrocolloids (2021) Vol. 125, pp. 107419-107419
Closed Access | Times Cited: 198
Omar Mohammad Atta, Sehrish Manan, Ajmal Shahzad, et al.
Food Hydrocolloids (2021) Vol. 125, pp. 107419-107419
Closed Access | Times Cited: 198
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
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
Valorization of cheese whey using microbial fermentations
Teresa Zotta, Lisa Solieri, Lucilla Iacumin, et al.
Applied Microbiology and Biotechnology (2020) Vol. 104, Iss. 7, pp. 2749-2764
Closed Access | Times Cited: 136
Teresa Zotta, Lisa Solieri, Lucilla Iacumin, et al.
Applied Microbiology and Biotechnology (2020) Vol. 104, Iss. 7, pp. 2749-2764
Closed Access | Times Cited: 136
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: 108
Elizabeta Zandona, Marijana Blažić, Anet Režek Jambrak
Food Technology and Biotechnology (2021) Vol. 59, Iss. 2, pp. 147-161
Open Access | Times Cited: 108
Valorization of Food Waste to Produce Value-Added Products Based on Its Bioactive Compounds
Ziyao Liu, Thaiza Serrano Pinheiro de Souza, Brendan J. Holland, et al.
Processes (2023) Vol. 11, Iss. 3, pp. 840-840
Open Access | Times Cited: 88
Ziyao Liu, Thaiza Serrano Pinheiro de Souza, Brendan J. Holland, et al.
Processes (2023) Vol. 11, Iss. 3, pp. 840-840
Open Access | Times Cited: 88
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: 80
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: 80
Whey protein films reinforced with bacterial cellulose nanowhiskers: Improving edible film properties via a circular economy approach
Aikaterini Papadaki, Anastasios C. Manikas, Eleonora Papazoglou, et al.
Food Chemistry (2022) Vol. 385, pp. 132604-132604
Closed Access | Times Cited: 68
Aikaterini Papadaki, Anastasios C. Manikas, Eleonora Papazoglou, et al.
Food Chemistry (2022) Vol. 385, pp. 132604-132604
Closed Access | Times Cited: 68
Recent advances in the production of single cell protein from renewable resources and applications
Danai Ioanna Koukoumaki, Erminta Tsouko, Séraphim Papanikolaou, et al.
Carbon Resources Conversion (2023) Vol. 7, Iss. 2, pp. 100195-100195
Open Access | Times Cited: 41
Danai Ioanna Koukoumaki, Erminta Tsouko, Séraphim Papanikolaou, et al.
Carbon Resources Conversion (2023) Vol. 7, Iss. 2, pp. 100195-100195
Open Access | Times Cited: 41
Potential utilization of dairy industries by-products and wastes through microbial processes: A critical review
Taner Şar, Sharareh Harirchi, Mohaddaseh Ramezani, et al.
The Science of The Total Environment (2021) Vol. 810, pp. 152253-152253
Open Access | Times Cited: 93
Taner Şar, Sharareh Harirchi, Mohaddaseh Ramezani, et al.
The Science of The Total Environment (2021) Vol. 810, pp. 152253-152253
Open Access | Times Cited: 93
Oleaginous Yeasts as Cell Factories for the Sustainable Production of Microbial Lipids by the Valorization of Agri-Food Wastes
Antonio Caporusso, Angela Capece, Isabella De Bari
Fermentation (2021) Vol. 7, Iss. 2, pp. 50-50
Open Access | Times Cited: 83
Antonio Caporusso, Angela Capece, Isabella De Bari
Fermentation (2021) Vol. 7, Iss. 2, pp. 50-50
Open Access | Times Cited: 83
Potential of cheese whey bioactive proteins and peptides in the development of antimicrobial edible film composite: A review of recent trends
Isfari Dinika, Deepak Kumar Verma, Roostita Lobo Balia, et al.
Trends in Food Science & Technology (2020) Vol. 103, pp. 57-67
Closed Access | Times Cited: 82
Isfari Dinika, Deepak Kumar Verma, Roostita Lobo Balia, et al.
Trends in Food Science & Technology (2020) Vol. 103, pp. 57-67
Closed Access | Times Cited: 82
Valorization of dairy waste and by-products through microbial bioprocesses
Zeba Usmani, Minaxi Sharma, James Gaffey, et al.
Bioresource Technology (2021) Vol. 346, pp. 126444-126444
Closed Access | Times Cited: 70
Zeba Usmani, Minaxi Sharma, James Gaffey, et al.
Bioresource Technology (2021) Vol. 346, pp. 126444-126444
Closed Access | Times Cited: 70
An Integrated Approach for the Valorization of Cheese Whey
Francisco J. Barba
Foods (2021) Vol. 10, Iss. 3, pp. 564-564
Open Access | Times Cited: 56
Francisco J. Barba
Foods (2021) Vol. 10, Iss. 3, pp. 564-564
Open Access | Times Cited: 56
Production of biopolymers from food waste: Constrains and perspectives
Krishna Gautam, Reena Vishvakarma, Poonam Sharma, et al.
Bioresource Technology (2022) Vol. 361, pp. 127650-127650
Closed Access | Times Cited: 56
Krishna Gautam, Reena Vishvakarma, Poonam Sharma, et al.
Bioresource Technology (2022) Vol. 361, pp. 127650-127650
Closed Access | Times Cited: 56
Cheese whey recycling in the perspective of the circular economy: Modeling processes and the supply chain to design the involvement of the small and medium enterprises
Vera Lavelli, Matteo Paolo Beccalli
Trends in Food Science & Technology (2022) Vol. 126, pp. 86-98
Open Access | Times Cited: 47
Vera Lavelli, Matteo Paolo Beccalli
Trends in Food Science & Technology (2022) Vol. 126, pp. 86-98
Open Access | Times Cited: 47
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: 30
Τhomas Bintsis, Photis Papademas
Dairy (2023) Vol. 4, Iss. 2, pp. 249-270
Open Access | Times Cited: 30
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: 8
Safaa El-Aidie, Gamal S. A. Khalifa
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 2
Closed Access | Times Cited: 8
Hydrocolloid application in yogurt: Progress, challenges and future trends
Jianwei Zang, Pin-Jian Xiao, Yuqin Chen, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110069-110069
Closed Access | Times Cited: 7
Jianwei Zang, Pin-Jian Xiao, Yuqin Chen, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110069-110069
Closed Access | Times Cited: 7
A unified framework for assessing the readiness of European Union economies to migrate to a circular modelling
Daniela Cristina Momete
The Science of The Total Environment (2020) Vol. 718, pp. 137375-137375
Closed Access | Times Cited: 49
Daniela Cristina Momete
The Science of The Total Environment (2020) Vol. 718, pp. 137375-137375
Closed Access | Times Cited: 49
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: 16
Bouchra Soumati, Majid Atmani, Asmae Benabderrahmane, et al.
Journal of Ecological Engineering (2023) Vol. 24, Iss. 10, pp. 86-104
Open Access | Times Cited: 16
Grafting bacterial cellulose nanowhiskers into whey protein/essential oil film composites: Effect on structure, essential oil release and antibacterial properties of films
Aikaterini Papadaki, Iliada K. Lappa, Anastasios C. Manikas, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109374-109374
Closed Access | Times Cited: 15
Aikaterini Papadaki, Iliada K. Lappa, Anastasios C. Manikas, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109374-109374
Closed Access | Times Cited: 15
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: 5
Duygu Ozcelik, Shyam Suwal, Colin Ray, et al.
Trends in Food Science & Technology (2024) Vol. 146, pp. 104386-104386
Open Access | Times Cited: 5
Glycomacropeptide: A comprehensive understanding of its major biological characteristics and purification methodologies
Alireza Ebrahimi, Hashem Andishmand, Chen Huo, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Open Access | Times Cited: 5
Alireza Ebrahimi, Hashem Andishmand, Chen Huo, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Open Access | Times Cited: 5
Aqueous Phase Reforming of Dairy Wastewater for Hydrogen Production: An Experimental and Energetic Assessment
Giuseppe Pipitone, Raffaele Pirone, Samir Bensaid
Sustainability (2024) Vol. 16, Iss. 5, pp. 1743-1743
Open Access | Times Cited: 4
Giuseppe Pipitone, Raffaele Pirone, Samir Bensaid
Sustainability (2024) Vol. 16, Iss. 5, pp. 1743-1743
Open Access | Times Cited: 4
