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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:

Monascus pigments production, composition, bioactivity and its application: A review
Clement Agboyibor, Weibao Kong, Dong Chen, et al.
Biocatalysis and Agricultural Biotechnology (2018) Vol. 16, pp. 433-447
Closed Access | Times Cited: 128

Showing 1-25 of 128 citing articles:

Functionality of Ingredients and Additives in Plant-Based Meat Analogues
Konstantina Kyriakopoulou, Julia K. Keppler, Atze Jan van der Goot
Foods (2021) Vol. 10, Iss. 3, pp. 600-600
Open Access | Times Cited: 424
The contribution of fungi to the global economy
Allen Grace T. Niego, Christopher Lambert, Peter E. Mortimer, et al.
Fungal Diversity (2023) Vol. 121, Iss. 1, pp. 95-137
Open Access | Times Cited: 96
Sources, stability, encapsulation and application of natural pigments in foods
Slaven Jurić, Marina Jurić, Żaneta Król-Kilińska, et al.
Food Reviews International (2020) Vol. 38, Iss. 8, pp. 1735-1790
Closed Access | Times Cited: 123
Solid-state fermentation for enhanced production of selenium nanoparticles by gamma-irradiated Monascus purpureus and their biological evaluation and photocatalytic activities
El‐Sayed R. El‐Sayed, Heba K. Abdelhakim, Ashraf S. Ahmed
Bioprocess and Biosystems Engineering (2020) Vol. 43, Iss. 5, pp. 797-809
Closed Access | Times Cited: 81
Biotechnological approaches for the production of natural colorants by Talaromyces/Penicillium: A review
Lourdes Morales‐Oyervides, Juan Pablo Ruiz‐Sánchez, Jorge C. Oliveira, et al.
Biotechnology Advances (2020) Vol. 43, pp. 107601-107601
Closed Access | Times Cited: 75
Production of plant-based meat: functionality, limitations and future prospects
Muhammad Imran, Liyan Zhang
European Food Research and Technology (2023) Vol. 249, Iss. 9, pp. 2189-2213
Closed Access | Times Cited: 37
Applications of various natural pigments to a plant-based meat analog
Kum Kang Ryu, Yu Kyeong Kang, Eun Woo Jeong, et al.
LWT (2023) Vol. 174, pp. 114431-114431
Open Access | Times Cited: 36
Microbial Pigments: Major Groups and Industrial Applications
João Vitor de Oliveira Barreto, Livia Marques Casanova, Athayde Neves, et al.
Microorganisms (2023) Vol. 11, Iss. 12, pp. 2920-2920
Open Access | Times Cited: 29
Red Seaweed Pigments from a Biotechnological Perspective
Marta V. Freitas, Diana Pacheco, João Cotas, et al.
Phycology (2021) Vol. 2, Iss. 1, pp. 1-29
Open Access | Times Cited: 55
Toward improvements for enhancement the productivity and color value of Monascus pigments: a critical review with recent updates
Jintao He, Mingxi Jia, Wen Li, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 26, pp. 7139-7153
Closed Access | Times Cited: 44
A new endophyte Monascus ruber SRZ112 as an efficient production platform of natural pigments using agro-industrial wastes
El‐Sayed R. El‐Sayed, Joanna Gach, Teresa Olejniczak, et al.
Scientific Reports (2022) Vol. 12, Iss. 1
Open Access | Times Cited: 32
Meat systems produced with Monascus pigment water-in-oil-in-water multiple emulsion as pork fat replacers
Boyan Zheng, Xiaoyu Li, Jia Hao, et al.
Food Chemistry (2022) Vol. 402, pp. 134080-134080
Closed Access | Times Cited: 31
Monascus Red Pigment Liposomes: Microstructural Characteristics, Stability, and Anticancer Activity
Pengcheng Long, Lisha Zhu, Huafa Lai, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 447-447
Open Access | Times Cited: 21
Lecithin/chitosan nanoparticle drug carrier improves anti-tumor efficacy of Monascus pigment rubropunctatin
Shilong Ning, C.Y. Wang, Li Zhao, et al.
International Journal of Biological Macromolecules (2023) Vol. 242, pp. 125058-125058
Closed Access | Times Cited: 18
Structural characterisation and immunomodulatory activity of exopolysaccharides from liquid fermentation of Monascus purpureus (Hong Qu)
Nifei Wang, Gege Jia, Changlu Wang, et al.
Food Hydrocolloids (2019) Vol. 103, pp. 105636-105636
Closed Access | Times Cited: 50
Production of Bio-Based Pigments from Food Processing Industry By-Products (Apple, Pomegranate, Black Carrot, Red Beet Pulps) Using Aspergillus carbonarius
Ezgi Bezirhan Arikan, Oltan Canlı, Yanis Caro, et al.
Journal of Fungi (2020) Vol. 6, Iss. 4, pp. 240-240
Open Access | Times Cited: 42
Structural characterization and immunomodulatory activity of mycelium polysaccharide from liquid fermentation of Monascus purpureus (Hong Qu)
Nifei Wang, Yan Wu, Gege Jia, et al.
Carbohydrate Polymers (2021) Vol. 262, pp. 117945-117945
Closed Access | Times Cited: 35
Lignocellulosic substrates as starting materials for the production of bioactive biopigments
Tiago Daniel Madureira de Medeiros, Laurent Dufossé, Juliano Lemos Bicas
Food Chemistry X (2022) Vol. 13, pp. 100223-100223
Open Access | Times Cited: 25
Microencapsulation of Monascus red pigments by emulsification/internal gelation with freeze/spray-drying: Process optimization, morphological characteristics, and stability
Hao Zhang, Lisha Zhu, Yanchun Shao, et al.
LWT (2022) Vol. 173, pp. 114227-114227
Open Access | Times Cited: 24
Monascus spp. and citrinin: Identification, selection of Monascus spp. isolates, occurrence, detection and reduction of citrinin during the fermentation of red fermented rice
Abdul Halim Farawahida, Jon Palmer, Steve Flint
International Journal of Food Microbiology (2022) Vol. 379, pp. 109829-109829
Open Access | Times Cited: 23
The potential, strategies, and challenges of Monascus pigment for food application
Mariana Buranelo Egea, Luciana Arantes Dantas, Tainara Leal de Sousa, et al.
Frontiers in Sustainable Food Systems (2023) Vol. 7
Open Access | Times Cited: 13
Natural pigments in the food industry: Enhancing stability, nutritional benefits, and gut microbiome health
Zhihong Zhang, Jialin Chen, Xin Huang, et al.
Food Chemistry (2024) Vol. 460, pp. 140514-140514
Closed Access | Times Cited: 5
Comparative transcriptomic analysis reveals the regulatory effects of inorganic nitrogen on the biosynthesis of Monascus pigments and citrinin
Jiali Hong, Li Wu, Jin-Qiang Lu, et al.
RSC Advances (2020) Vol. 10, Iss. 9, pp. 5268-5282
Open Access | Times Cited: 39
Isolation and Optimization of Monascus ruber OMNRC45 for Red Pigment Production and Evaluation of the Pigment as a Food Colorant
Osama M. Darwesh, Ibrahim A. Matter, Hesham S. Almoallim, et al.
Applied Sciences (2020) Vol. 10, Iss. 24, pp. 8867-8867
Open Access | Times Cited: 36
Potato pomace: An efficient resource for Monascus pigments production through solid-state fermentation
Xiaoju Chen, Juan Yan, Ju Chen, et al.
Journal of Bioscience and Bioengineering (2021) Vol. 132, Iss. 2, pp. 167-173
Closed Access | Times Cited: 32
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