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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:

Microalgae of interest as food source: Biochemical composition and digestibility
Alberto Niccolai, Graziella Chini Zittelli, Liliana Rodolfi, et al.
Algal Research (2019) Vol. 42, pp. 101617-101617
Open Access | Times Cited: 318

Showing 1-25 of 318 citing articles:

Current Status of the Algae Production Industry in Europe: An Emerging Sector of the Blue Bioeconomy
Rita Araújo, Fatima Vázquez Calderón, Javier Sánchez, et al.
Frontiers in Marine Science (2021) Vol. 7
Open Access | Times Cited: 491
A review of high value-added molecules production by microalgae in light of the classification
Wendie Levasseur, Patrick Perré, Victor Pozzobon
Biotechnology Advances (2020) Vol. 41, pp. 107545-107545
Open Access | Times Cited: 401
Revisiting carbon, nitrogen, and phosphorus metabolisms in microalgae for wastewater treatment
Yanyan Su
The Science of The Total Environment (2020) Vol. 762, pp. 144590-144590
Closed Access | Times Cited: 388
Potential of microalgae as a sustainable feed ingredient for aquaculture
Senthil Nagappan, Probir Das, Mohammed AbdulQuadir, et al.
Journal of Biotechnology (2021) Vol. 341, pp. 1-20
Open Access | Times Cited: 260
Microalgae as sustainable food and feed sources for animals and humans – Biotechnological and environmental aspects
Adi Kusmayadi, Yoong Kit Leong, Hong‐Wei Yen, et al.
Chemosphere (2021) Vol. 271, pp. 129800-129800
Closed Access | Times Cited: 215
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: 183
Production of microalgae with high lipid content and their potential as sources of nutraceuticals
Aswathy Udayan, Ashutosh Kumar Pandey, Ranjna Sirohi, et al.
Phytochemistry Reviews (2022) Vol. 22, Iss. 4, pp. 833-860
Open Access | Times Cited: 176
Microalgae as Functional Ingredients in Savory Food Products: Application to Wheat Crackers
Ana Paula Batista, Alberto Niccolai, Ivana Bursic, et al.
Foods (2019) Vol. 8, Iss. 12, pp. 611-611
Open Access | Times Cited: 154
Challenging microalgal vitamins for human health
Angelo Del Mondo, Arianna Smerilli, Elisabet Sañé Schepisi, et al.
Microbial Cell Factories (2020) Vol. 19, Iss. 1
Open Access | Times Cited: 144
Sustainable aquaculture and animal feed from microalgae – Nutritive value and techno-functional components
Dillirani Nagarajan, Sunita Varjani, Duu‐Jong Lee, et al.
Renewable and Sustainable Energy Reviews (2021) Vol. 150, pp. 111549-111549
Closed Access | Times Cited: 142
Algae as Food in Europe: An Overview of Species Diversity and Their Application
Madalena Mendes, Sofia Navalho, Alice Ferreira, et al.
Foods (2022) Vol. 11, Iss. 13, pp. 1871-1871
Open Access | Times Cited: 141
Microalgae n-3 PUFAs Production and Use in Food and Feed Industries
Marine Remize, Yves Brunel, Joana Silva, et al.
Marine Drugs (2021) Vol. 19, Iss. 2, pp. 113-113
Open Access | Times Cited: 139
An overview of microalgae biomass as a sustainable aquaculture feed ingredient: food security and circular economy
Anees Ahmad, Shadi W. Hassan, Fawzi Banat
Bioengineered (2022) Vol. 13, Iss. 4, pp. 9521-9547
Open Access | Times Cited: 120
Microalgae-based products: Food and public health
Ana Paula Ferreira de Oliveira, Adriana Pavesi Arisseto Bragotto
Future Foods (2022) Vol. 6, pp. 100157-100157
Closed Access | Times Cited: 109
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
Biomolecules from Microalgae and Cyanobacteria: Applications and Market Survey
Rihab Hachicha, Fatma Elleuch, Hajer Ben Hlima, et al.
Applied Sciences (2022) Vol. 12, Iss. 4, pp. 1924-1924
Open Access | Times Cited: 98
Bioactive compounds in microalgae and their potential health benefits
Linhui Zhou, Kunning Li, Xinyu Duan, et al.
Food Bioscience (2022) Vol. 49, pp. 101932-101932
Closed Access | Times Cited: 96
Microalgae cultivation in photobioreactors: sustainable solutions for a greener future
Shaikh A. Razzak, Khairul Bahar, K.M. Oajedul Islam, et al.
Green Chemical Engineering (2023) Vol. 5, Iss. 4, pp. 418-439
Open Access | Times Cited: 86
Sustainable food and feed sources from microalgae: Food security and the circular bioeconomy
Anees Ahmad, S. M. Ashraf
Algal Research (2023) Vol. 74, pp. 103185-103185
Closed Access | Times Cited: 85
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
Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation
Mariagrazia Molfetta, Etiele Greque de Morais, Luísa Barreira, et al.
Foods (2022) Vol. 11, Iss. 14, pp. 2065-2065
Open Access | Times Cited: 70
Microalgae—Sustainable Source for Alternative Proteins and Functional Ingredients Promoting Gut and Liver Health
Yahav Eilam, Hamdan Khattib, Noam Pintel, et al.
Global Challenges (2023) Vol. 7, Iss. 5
Open Access | Times Cited: 48
Bioactivity and Digestibility of Microalgae Tetraselmis sp. and Nannochloropsis sp. as Basis of Their Potential as Novel Functional Foods
Samuel Paterson, Pilar Gómez‐Cortés, Miguel Ángel de la Fuente, et al.
Nutrients (2023) Vol. 15, Iss. 2, pp. 477-477
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
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