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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.

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Showing 1-25 of 135 citing articles:

Current Trends on Seaweeds: Looking at Chemical Composition, Phytopharmacology, and Cosmetic Applications
Bahare Salehi, Javad Sharifi‐Rad, Ana M. L. Seca, et al.
Molecules (2019) Vol. 24, Iss. 22, pp. 4182-4182
Open Access | Times Cited: 240
Sub- and supercritical fluid extraction of bioactive compounds from plants, food-by-products, seaweeds and microalgae – An update
Rocío Gallego, Mónica Bueno, Miguel Herrero
TrAC Trends in Analytical Chemistry (2019) Vol. 116, pp. 198-213
Open Access | Times Cited: 239
Extraction and Modification of Macroalgal Polysaccharides for Current and Next-Generation Applications
Madeleine Jönsson, Leila Allahgholi, Roya R. R. Sardari, et al.
Molecules (2020) Vol. 25, Iss. 4, pp. 930-930
Open Access | Times Cited: 199
Algal proteins: Production strategies and nutritional and functional properties
Pedro Geada, Catarina Moreira, Maria Silva, et al.
Bioresource Technology (2021) Vol. 332, pp. 125125-125125
Open Access | Times Cited: 192
Integral Utilization of Red Seaweed for Bioactive Production
M.D. Torres, Noelia Flórez‐Fernández, Herminia Domı́nguez
Marine Drugs (2019) Vol. 17, Iss. 6, pp. 314-314
Open Access | Times Cited: 169
Alternative Protein Sources as Technofunctional Food Ingredients
Lutz Großmann, Jochen Weiß
Annual Review of Food Science and Technology (2021) Vol. 12, Iss. 1, pp. 93-117
Closed Access | Times Cited: 155
Ulva lactuca, A Source of Troubles and Potential Riches
Herminia Domı́nguez, Erwann Loret
Marine Drugs (2019) Vol. 17, Iss. 6, pp. 357-357
Open Access | Times Cited: 154
Red seaweed: A promising alternative protein source for global food sustainability
Pattarasuda Rawiwan, Yaoyao Peng, I Gusta Putu Bayu Paramayuda, et al.
Trends in Food Science & Technology (2022) Vol. 123, pp. 37-56
Closed Access | Times Cited: 107
Seaweeds as a Source of Functional Proteins
Punniamoorthy Thiviya, Ashoka Gamage, Nalin Suranjith Gama-Arachchige, et al.
Phycology (2022) Vol. 2, Iss. 2, pp. 216-243
Open Access | Times Cited: 93
A Review on Seaweeds and Seaweed-Derived Polysaccharides: Nutrition, Chemistry, Bioactivities, and Applications
Cundong Xie, Zu Jia Lee, Shujun Ye, et al.
Food Reviews International (2023) Vol. 40, Iss. 5, pp. 1312-1347
Open Access | Times Cited: 46
Microalgae-Derived Peptides: Exploring Bioactivities and Functional Food Innovations
Azqa Ashraf, Yueting Guo, Tingting Yang, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access | Times Cited: 2
Seaweeds-derived proteins and peptides: preparation, virtual screening, health-promoting effects, and industry applications
Lu Wang, Lang Wang, Xiaoze Liu, et al.
Critical Reviews in Food Science and Nutrition (2025), pp. 1-28
Closed Access | Times Cited: 2
The Future of Algal Proteins: Innovations in Extraction and Modifications, Functional Properties, and Sustainable Food Applications
Sunil Pipliya, Sitesh Kumar, Rakesh Kumar Gupta, et al.
Future Foods (2025), pp. 100549-100549
Open Access | Times Cited: 2
Macroalgae as a Source of Valuable Antimicrobial Compounds: Extraction and Applications
Aurora Silva, Sofia A. Silva, María Carpena, et al.
Antibiotics (2020) Vol. 9, Iss. 10, pp. 642-642
Open Access | Times Cited: 138
Biochemical composition of red, green and brown seaweeds on the Swedish west coast
Joakim Olsson, Gunilla B. Toth, Eva Albers
Journal of Applied Phycology (2020) Vol. 32, Iss. 5, pp. 3305-3317
Open Access | Times Cited: 132
Measuring Protein Content in Food: An Overview of Methods
María Hayes
Foods (2020) Vol. 9, Iss. 10, pp. 1340-1340
Open Access | Times Cited: 122
Ulvan, a Polysaccharide from Macroalga Ulva sp.: A Review of Chemistry, Biological Activities and Potential for Food and Biomedical Applications
Faradila Ratu Cindana Mo’o, Gofarana Wilar, Hari Prasad Devkota, et al.
Applied Sciences (2020) Vol. 10, Iss. 16, pp. 5488-5488
Open Access | Times Cited: 110
Current knowledge on the extraction, purification, identification, and validation of bioactive peptides from seaweed
María Cermeño, Thanyaporn Kleekayai, Miryam Amigo‐Benavent, et al.
Electrophoresis (2020) Vol. 41, Iss. 20, pp. 1694-1717
Closed Access | Times Cited: 95
Advances in pre-treatment techniques and green extraction technologies for bioactives from seaweeds
Viruja Ummat, Periaswamy Sivagnanam Saravana, Gaurav Rajauria, et al.
Trends in Food Science & Technology (2021) Vol. 110, pp. 90-106
Open Access | Times Cited: 91
Alkali-mediated treatments for extraction and functional modification of proteins: Critical and application review
Shima Momen, Farhad Alavi, Mohammed Aïder
Trends in Food Science & Technology (2021) Vol. 110, pp. 778-797
Closed Access | Times Cited: 90
Enzyme-assisted extraction and characterization of protein from red seaweed Palmaria palmata
Alireza Naseri, Gonçalo Silva Marinho, Susan Løvstad Holdt, et al.
Algal Research (2020) Vol. 47, pp. 101849-101849
Closed Access | Times Cited: 87
Extraction of Protein from Four Different Seaweeds Using Three Different Physical Pre-Treatment Strategies
Jack O’ Connor, Steve Meaney, Gwilym A. Williams, et al.
Molecules (2020) Vol. 25, Iss. 8, pp. 2005-2005
Open Access | Times Cited: 86
Aquaculture Production of the Brown Seaweeds Laminaria digitata and Macrocystis pyrifera: Applications in Food and Pharmaceuticals
Diane Purcell, Michael A. Packer, Thomas T. Wheeler, et al.
Molecules (2021) Vol. 26, Iss. 5, pp. 1306-1306
Open Access | Times Cited: 65
Macroalgae as Protein Sources—A Review on Protein Bioactivity, Extraction, Purification and Characterization
Mariana Gordalina, H.M. Pinheiro, Marı́lia Mateus, et al.
Applied Sciences (2021) Vol. 11, Iss. 17, pp. 7969-7969
Open Access | Times Cited: 58
Macroalgal Proteins: A Review
Ronan O’ O' Brien, María Hayes, Gary N. Sheldrake, et al.
Foods (2022) Vol. 11, Iss. 4, pp. 571-571
Open Access | Times Cited: 52
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