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:
Interplay between Residual Protease Activity in Commercial Lactases and the Subsequent Digestibility of β-Casein in a Model System
Di Zhao, Thao T. Le, Lotte Bach Larsen, et al.
Molecules (2019) Vol. 24, Iss. 16, pp. 2876-2876
Open Access | Times Cited: 6
Di Zhao, Thao T. Le, Lotte Bach Larsen, et al.
Molecules (2019) Vol. 24, Iss. 16, pp. 2876-2876
Open Access | Times Cited: 6
Showing 6 citing articles:
Food bioactive peptides: functionality beyond bitterness
Silvia Tagliamonte, Veronica Oliviero, Paola Vitaglione
Nutrition Reviews (2024)
Closed Access | Times Cited: 8
Silvia Tagliamonte, Veronica Oliviero, Paola Vitaglione
Nutrition Reviews (2024)
Closed Access | Times Cited: 8
Peptidomic Investigation of the Interplay between Enzymatic Tenderization and the Digestibility of Beef Semimembranosus Proteins
Di Zhao, Yajing Xu, Tianyue Gu, et al.
Journal of Agricultural and Food Chemistry (2019) Vol. 68, Iss. 4, pp. 1136-1146
Closed Access | Times Cited: 49
Di Zhao, Yajing Xu, Tianyue Gu, et al.
Journal of Agricultural and Food Chemistry (2019) Vol. 68, Iss. 4, pp. 1136-1146
Closed Access | Times Cited: 49
Influence of proteolytic enzyme treatment on the changes in volatile compounds and odors of beef longissimus dorsi
Di Zhao, Hao Li, Mingxuan Huang, et al.
Food Chemistry (2020) Vol. 333, pp. 127549-127549
Closed Access | Times Cited: 38
Di Zhao, Hao Li, Mingxuan Huang, et al.
Food Chemistry (2020) Vol. 333, pp. 127549-127549
Closed Access | Times Cited: 38
Influence of Proteolysis on the Binding Capacity of Flavor Compounds to Myofibrillar Proteins
Hao Li, Rui Zheng, Fangfang Zuo, et al.
Foods (2022) Vol. 11, Iss. 6, pp. 891-891
Open Access | Times Cited: 21
Hao Li, Rui Zheng, Fangfang Zuo, et al.
Foods (2022) Vol. 11, Iss. 6, pp. 891-891
Open Access | Times Cited: 21
Chemical and sensory changes during shelf-life of UHT hydrolyzed-lactose milk produced by “in batch” system employing different commercial lactase preparations
Riccardo Bottiroli, Antonio Dario Troise, Eugenio Aprea, et al.
Food Research International (2020) Vol. 136, pp. 109552-109552
Closed Access | Times Cited: 14
Riccardo Bottiroli, Antonio Dario Troise, Eugenio Aprea, et al.
Food Research International (2020) Vol. 136, pp. 109552-109552
Closed Access | Times Cited: 14
Enhancing food digestion and nutrient absorption through pre-digestion: Tailored strategies for special populations
Peng Wu, Shao-Xiu Pu, Maoshuai Jiang, et al.
Food & medicine homology. (2024)
Closed Access | Times Cited: 1
Peng Wu, Shao-Xiu Pu, Maoshuai Jiang, et al.
Food & medicine homology. (2024)
Closed Access | Times Cited: 1
