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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:

Quantification of whey proteins by reversed phase-HPLC and effectiveness of mid-infrared spectroscopy for their rapid prediction in sweet whey
Alba Sturaro, Massimo De Marchi, Antonio Masi, et al.
Journal of Dairy Science (2015) Vol. 99, Iss. 1, pp. 68-76
Open Access | Times Cited: 32

Showing 1-25 of 32 citing articles:

WHEY - The waste-stream that became more valuable than the food product
Paraskevi Tsermoula, Bekzod Khakimov, Jacob Holm Nielsen, et al.
Trends in Food Science & Technology (2021) Vol. 118, pp. 230-241
Open Access | Times Cited: 98
Development and validation of an RP-HPLC DAD method for the simultaneous quantification of minor and major whey proteins
Fabian Ostertag, Christian Schmidt, Sonja Berensmeier, et al.
Food Chemistry (2020) Vol. 342, pp. 128176-128176
Closed Access | Times Cited: 43
Wanted: more monitoring and control during inclusion body processing
Diana Humer, Oliver Spadiut
World Journal of Microbiology and Biotechnology (2018) Vol. 34, Iss. 11
Open Access | Times Cited: 39
Whey Protein Powder Analysis by Mid-Infrared Spectroscopy
Rose Saxton, Owen M. McDougal
Foods (2021) Vol. 10, Iss. 5, pp. 1033-1033
Open Access | Times Cited: 32
Near-infrared spectroscopy as a process analytical technology tool for monitoring performance of membrane filtration in a whey protein fractionation process.
Margherita Tonolini, Frans van den Berg, Peter B. Skou, et al.
Journal of Food Engineering (2023) Vol. 350, pp. 111487-111487
Open Access | Times Cited: 11
From lab‐based to in‐line: Analytical tools for the characterization of whey protein denaturation and aggregation–A review
Eoin W. Finnegan, David Goulding, Tom F. O’Callaghan, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 2
Open Access | Times Cited: 4
Exploring the potential of Aloe vera extract for enhancing meatball textural characteristics
Cahyo Indarto, Wahyu Prihanta, Millatul Ulya, et al.
IOP Conference Series Earth and Environmental Science (2025) Vol. 1446, Iss. 1, pp. 012022-012022
Open Access
Near infrared spectroscopy as an alternative quick method for simultaneous detection of multiple adulterants in whey protein-based sports supplement
Mátyás Lukács, George Bázár, Bernhard Pollner, et al.
Food Control (2018) Vol. 94, pp. 331-340
Closed Access | Times Cited: 28
Determination of protein and glucose of tuber and root flours using NIR and MIR spectroscopy
Rudiati Evi Masithoh, Hanim Zuhrotul Amanah, Won-Seob Yoon, et al.
Infrared Physics & Technology (2020) Vol. 113, pp. 103577-103577
Closed Access | Times Cited: 24
Advancement of milk protein analysis: From determination of total proteins to their identification and quantification by proteomic approaches
Santhoshani Warakaulle, Huda Mohamed, Meththa Ranasinghe, et al.
Journal of Food Composition and Analysis (2023) Vol. 126, pp. 105854-105854
Open Access | Times Cited: 9
Development and validation of a near infrared spectrophotometric method to determine total antioxidant activity of milk
Giovanni Niero, Mauro Penasa, Sarah Currò, et al.
Food Chemistry (2016) Vol. 220, pp. 371-376
Closed Access | Times Cited: 23
Validation of a gold standard method for iodine quantification in raw and processed milk, and its variation in different dairy species
Giovanni Niero, Marco Franzoi, V. Vigolo, et al.
Journal of Dairy Science (2019) Vol. 102, Iss. 6, pp. 4808-4815
Open Access | Times Cited: 21
Prediction of α-Lactalbumin and β-Lactoglobulin Composition of Aqueous Whey Solutions Using Fourier Transform Mid-Infrared Spectroscopy and Near-Infrared Spectroscopy
Margherita Tonolini, Klavs Martin Sørensen, Peter B. Skou, et al.
Applied Spectroscopy (2020) Vol. 75, Iss. 6, pp. 718-727
Open Access | Times Cited: 19
Near-infrared hyperspectral imaging for online measurement of the viability detection of naturally aged watermelon seeds
Jannat Yasmin, Mohammed Raju Ahmed, Collins Wakholi, et al.
Frontiers in Plant Science (2022) Vol. 13
Open Access | Times Cited: 10
Process design for the production of peptides from whey protein isolate with targeted antimicrobial functionality
Nadia Innocente, Sonia Calligaris, Giulia Di Filippo, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 5, pp. 2505-2517
Open Access | Times Cited: 5
Milk Proteins - Analytical Methods
Didier Dupont, Thomas Croguennec, Sylvie Pochet
Elsevier eBooks (2018)
Open Access | Times Cited: 16
Estimation of economic values for milk coagulation properties in Italian Holstein-Friesian cattle
Martino Cassandro, Denis Pretto, N. López‐Villalobos, et al.
Journal of Dairy Science (2016) Vol. 99, Iss. 8, pp. 6619-6626
Open Access | Times Cited: 13
Technical note: Development and validation of an HPLC method for the quantification of tocopherols in different types of commercial cow milk
Giovanni Niero, Mauro Penasa, Joël Bérard, et al.
Journal of Dairy Science (2018) Vol. 101, Iss. 8, pp. 6866-6871
Open Access | Times Cited: 13
Development and Optimization of a Reversed-Phase HPLC Method to Separate Pulse Proteins
Mostafa Taghvaei, Brennan Smith
Food Analytical Methods (2020) Vol. 13, Iss. 7, pp. 1482-1491
Closed Access | Times Cited: 12
Variation of lactoferrin and whey protein fractions along different stages of milk technological processing at dairy plant level
V. Vigolo, Giovanni Niero, Eva Ballancin, et al.
International Dairy Journal (2024) Vol. 152, pp. 105895-105895
Open Access | Times Cited: 1
Role of Pascalization in Milk Processing and Preservation: A Potential Alternative towards Sustainable Food Processing
Muhammad Farhan Jahangir Chughtai, Muhammad Adil Farooq, Syeda Aiman Ashfaq, et al.
Photonics (2021) Vol. 8, Iss. 11, pp. 498-498
Open Access | Times Cited: 9
Chromatographic profile of major whey proteins in some dairy beverages based on milk serum
Doina Prodan, MIUTA FILIP, MIHAELA VLASSA, et al.
TURKISH JOURNAL OF CHEMISTRY (2022) Vol. 46, Iss. 6, pp. 1999-2009
Open Access | Times Cited: 4
Determination of native lactoferrin and other whey proteins at different pH conditions after UHT using reverse phase HPLC
A. M. Williams, Yanfei Zhou, Nan Luo, et al.
International Dairy Journal (2023) Vol. 141, pp. 105621-105621
Closed Access | Times Cited: 2
Whey: Review. Part 2. Treatment Processes and Methods
Irina Paladii, Е. Г. Врабие, K. G. Sprinchan, et al.
Surface Engineering and Applied Electrochemistry (2021) Vol. 57, Iss. 6, pp. 651-666
Closed Access | Times Cited: 5
Exploring Different Constituents of Milk Using Liquid Chromatography and Liquid Chromatography–Mass Spectrometry
Divyanshu Gahane, Shubham Arsod, Gunjan Dhawade, et al.
Journal of Analytical Chemistry (2024) Vol. 79, Iss. 12, pp. 1667-1678
Closed Access
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