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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:

Trends in Microalgae Incorporation Into Innovative Food Products With Potential Health Benefits
Martín P. Caporgno, Alexander Mathys
Frontiers in Nutrition (2018) Vol. 5
Open Access | Times Cited: 535

Showing 26-50 of 535 citing articles:

Emerging prospects of macro- and microalgae as prebiotic
Anil Kumar Patel, Reeta Rani Singhania, Mukesh Kumar Awasthi, et al.
Microbial Cell Factories (2021) Vol. 20, Iss. 1
Open Access | Times Cited: 107
Proteins from microalgae for the stabilization of fluid interfaces, emulsions, and foams
Pascal Bertsch, Lukas Böcker, Alexander Mathys, et al.
Trends in Food Science & Technology (2021) Vol. 108, pp. 326-342
Open Access | Times Cited: 104
The fourth industrial revolution in the food industry—part II: Emerging food trends
Abdo Hassoun, Alaa El‐Din A. Bekhit, Anet ­Režek ­Jambrak, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 2, pp. 407-437
Closed Access | Times Cited: 104
Developing algae as a sustainable food source
Crisandra Jade Diaz, Kai J. Douglas, Kalisa Kang, et al.
Frontiers in Nutrition (2023) Vol. 9
Open Access | Times Cited: 102
Digestibility, bioaccessibility and bioactivity of compounds from algae
Mariana Demarco, Jaqueline Oliveira de Moraes, Ângelo Paggi Matos, et al.
Trends in Food Science & Technology (2022) Vol. 121, pp. 114-128
Closed Access | Times Cited: 101
Beyond sugar and ethanol: The future of sugarcane biorefineries in Brazil
Luciana Porto de Souza Vandenberghe, Kim Kley Valladares-Diestra, Gustavo Amaro Bittencourt, et al.
Renewable and Sustainable Energy Reviews (2022) Vol. 167, pp. 112721-112721
Closed Access | Times Cited: 100
Meat substitutes: Resource demands and environmental footprints
Sergiy Smetana, Dusan Ristic, Daniel Pleißner, et al.
Resources Conservation and Recycling (2022) Vol. 190, pp. 106831-106831
Open Access | Times Cited: 85
Random Mutagenesis as a Promising Tool for Microalgal Strain Improvement towards Industrial Production
Mafalda Trovão, Lisa Schüler, Adriana Rodrigues Machado, et al.
Marine Drugs (2022) Vol. 20, Iss. 7, pp. 440-440
Open Access | Times Cited: 80
Microalgal Proteins and Bioactives for Food, Feed, and Other Applications
Simona Lucáková, Irena Brányiková, María Hayes
Applied Sciences (2022) Vol. 12, Iss. 9, pp. 4402-4402
Open Access | Times Cited: 76
Promising perspectives on novel protein food sources combining artificial intelligence and 3D food printing for food industry
Manuela Gallón-Bedoya, Daniel Restrepo Montoya, Gipsy Tabilo‐Munizaga, et al.
Trends in Food Science & Technology (2022) Vol. 128, pp. 38-52
Open Access | Times Cited: 74
Microalgal bioactive metabolites as promising implements in nutraceuticals and pharmaceuticals: inspiring therapy for health benefits
Manpreet Kaur, Surekha Bhatia, Urmila Gupta, et al.
Phytochemistry Reviews (2023) Vol. 22, Iss. 4, pp. 903-933
Open Access | Times Cited: 49
Microalgae: potential novel protein for sustainable human nutrition
Ellen Williamson, Ian L. Ross, Benjamin T. Wall, et al.
Trends in Plant Science (2023) Vol. 29, Iss. 3, pp. 370-382
Closed Access | Times Cited: 47
Microalgae, Seaweeds and Aquatic Bacteria, Archaea, and Yeasts: Sources of Carotenoids with Potential Antioxidant and Anti-Inflammatory Health-Promoting Actions in the Sustainability Era
Paula Mapelli‐Brahm, Patricia Gómez‐Villegas, Mariana Gonda, et al.
Marine Drugs (2023) Vol. 21, Iss. 6, pp. 340-340
Open Access | Times Cited: 46
Alternative Protein Sources and Novel Foods: Benefits, Food Applications and Safety Issues
Laura Quintieri, Chiara Nitride, Elisabetta De Angelis, et al.
Nutrients (2023) Vol. 15, Iss. 6, pp. 1509-1509
Open Access | Times Cited: 45
Microalgae Proteins as Sustainable Ingredients in Novel Foods: Recent Developments and Challenges
Ornella Kongi Mosibo, Giovanna Ferrentino, Chibuike C. Udenigwe
Foods (2024) Vol. 13, Iss. 5, pp. 733-733
Open Access | Times Cited: 40
A review of the strategy to promote microalgae value in CO2 conversion-lipid enrichment-biodiesel production
Huan Liu, Tian-Ji Liu, Huawei Guo, et al.
Journal of Cleaner Production (2024) Vol. 436, pp. 140538-140538
Closed Access | Times Cited: 30
Comprehensive exploration of marine algae diversity, bioactive compounds, health benefits, regulatory issues, and food and drug applications
Naseer Ahmed, Mohd Aaqib Sheikh, Mohammad Ubaid, et al.
Measurement Food (2024) Vol. 14, pp. 100163-100163
Open Access | Times Cited: 25
Nanoparticle applications in Algal-biorefinery for biofuel production
Hamdy Elsayed Ahmed Ali, Eman A. El-fayoumy, Ramadan M. Soliman, et al.
Renewable and Sustainable Energy Reviews (2024) Vol. 192, pp. 114267-114267
Closed Access | Times Cited: 22
Disruptive potential of microalgae proteins: Shaping the future of the food industry
Ihana Aguiar Severo, Gilvana Scoculi de Lira, Ambati Ranga Rao, et al.
Future Foods (2024) Vol. 9, pp. 100318-100318
Open Access | Times Cited: 20
Microalgae Encapsulation Systems for Food, Pharmaceutical and Cosmetics Applications
Marta Vinha Vieira, Lorenzo Pastrana, Pablo Fuciños
Marine Drugs (2020) Vol. 18, Iss. 12, pp. 644-644
Open Access | Times Cited: 128
Fucoxanthin, A Carotenoid Derived from Phaeodactylum tricornutum Exerts Antiproliferative and Antioxidant Activities In Vitro
Ulrike Neumann, Felix Derwenskus, Verena Flaiz Flister, et al.
Antioxidants (2019) Vol. 8, Iss. 6, pp. 183-183
Open Access | Times Cited: 126
Technology innovations for food security in Singapore: A case study of future food systems for an increasingly natural resource-scarce world
Wai Kit Mok, Yong Xing Tan, Wei Ning Chen
Trends in Food Science & Technology (2020) Vol. 102, pp. 155-168
Open Access | Times Cited: 126
Prospects and development of algal-bacterial biotechnology in environmental management and protection
Jasmine Jill Jia Yi Yong, Kit Wayne Chew, Kuan Shiong Khoo, et al.
Biotechnology Advances (2020) Vol. 47, pp. 107684-107684
Closed Access | Times Cited: 122
Cultivation and downstream processing of microalgae and cyanobacteria to generate protein-based technofunctional food ingredients
Lutz Großmann, Jörg Hinrichs, Jochen Weiß
Critical Reviews in Food Science and Nutrition (2019) Vol. 60, Iss. 17, pp. 2961-2989
Closed Access | Times Cited: 117
Printability and Physicochemical Properties of Microalgae-Enriched 3D-Printed Snacks
Zaida Natalia Uribe-Wandurraga, Lu Zhang, Martijn Noort, et al.
Food and Bioprocess Technology (2020) Vol. 13, Iss. 11, pp. 2029-2042
Open Access | Times Cited: 102

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