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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:

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

Showing 1-25 of 183 citing articles:

The potential and challenge of microalgae as promising future food sources
Cheng Chen, Tao Tang, Qianwen Shi, et al.
Trends in Food Science & Technology (2022) Vol. 126, pp. 99-112
Closed Access | Times Cited: 124
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
A comparison between microalgal autotrophic growth and metabolite accumulation with heterotrophic, mixotrophic and photoheterotrophic cultivation modes
Ana Paula Abreu, Rui C. Morais, J. A. Teixeira, et al.
Renewable and Sustainable Energy Reviews (2022) Vol. 159, pp. 112247-112247
Closed Access | Times Cited: 106
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: 89
Algae: Study of Edible and Biologically Active Fractions, Their Properties and Applications
Olga Babich, Станислав Сухих, Viktoria Larina, et al.
Plants (2022) Vol. 11, Iss. 6, pp. 780-780
Open Access | Times Cited: 74
Algae: A promising and sustainable protein-rich food ingredient for bakery and dairy products
Pooja Bhatnagar, Prateek Gururani, Afreen Parveen, et al.
Food Chemistry (2024) Vol. 441, pp. 138322-138322
Closed Access | Times Cited: 26
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
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
Unleashing the power of microalgae: a pioneering path to sustainability and achieving the sustainable development goals
Shimaa Hosny, Mostafa E. Elshobary, Mostafa M. El‐Sheekh
Environmental Science and Pollution Research (2025)
Open Access | Times Cited: 3
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
Integrated Deep Eutectic Solvent (DES) Extraction and Microwave-Assisted Process for Algal Protein Extraction: Process Improvement, Characterizations, Functional Properties, and Antioxidant and Anti-Colorectal Cancer Potentials
May Thu Zin, Thida Kaewkod, Jeeraporn Pekkoh, et al.
Journal of Agriculture and Food Research (2025), pp. 101673-101673
Open Access | Times Cited: 2
Supercritical fluid extraction (SCFE) as green extraction technology for high-value metabolites of algae, its potential trends in food and human health
Smita Singh, Deepak Kumar Verma, Mamta Thakur, et al.
Food Research International (2021) Vol. 150, pp. 110746-110746
Closed Access | Times Cited: 67
A Narrative Review of Alternative Protein Sources: Highlights on Meat, Fish, Egg and Dairy Analogues
Miguel Lima, Rui Costa, Ivo Rodrigues, et al.
Foods (2022) Vol. 11, Iss. 14, pp. 2053-2053
Open Access | Times Cited: 66
Algal biopolymers as sustainable resources for a net-zero carbon bioeconomy
A. Aswathi Mohan, Aiswarya Robert Antony, Kozhumal Greeshma, et al.
Bioresource Technology (2021) Vol. 344, pp. 126397-126397
Open Access | Times Cited: 61
One-step co-cultivation and flocculation of microalgae with filamentous fungi to valorize starch wastewater into high-value biomass
Shi‐Kai Wang, Kun-Xiao Yang, Yu-Rong Zhu, et al.
Bioresource Technology (2022) Vol. 361, pp. 127625-127625
Open Access | Times Cited: 60
Effects of Innovative Processing Methods on Microalgae Cell Wall: Prospects towards Digestibility of Protein-Rich Biomass
Luís Machado, Gonçalo Carvalho, Ricardo N. Pereira
Biomass (2022) Vol. 2, Iss. 2, pp. 80-102
Open Access | Times Cited: 55
Use of algae as food ingredient: sensory acceptance and commercial products
Ângelo Paggi Matos, Enrico Novelli, Giustino Tribuzi
Frontiers in Food Science and Technology (2022) Vol. 2
Open Access | Times Cited: 53
Valorisation of algal biomass to value-added metabolites: emerging trends and opportunities
V.S. Uma, Zeba Usmani, Minaxi Sharma, et al.
Phytochemistry Reviews (2022) Vol. 22, Iss. 4, pp. 1015-1040
Open Access | Times Cited: 47
Algae as a potential source of protein meat alternatives
Johanan Espinosa‐Ramírez, Alicia del Carmen Mondragón, José A. Rodrı́guez, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 41
Bioactive Peptides from Algae: Traditional and Novel Generation Strategies, Structure-Function Relationships, and Bioinformatics as Predictive Tools for Bioactivity
Jack O’Connor, Marco García‐Vaquero, Steve Meaney, et al.
Marine Drugs (2022) Vol. 20, Iss. 5, pp. 317-317
Open Access | Times Cited: 40
Seaweed as an alternative protein source: Prospective protein extraction technologies
Gleison de Souza Celente, Yixing Sui, Parag Acharya
Innovative Food Science & Emerging Technologies (2023) Vol. 86, pp. 103374-103374
Open Access | Times Cited: 38
Microalgae biomass as an alternative source of biocompounds: New insights and future perspectives of extraction methodologies
Vítor Sousa, Ricardo N. Pereira, A. A. Vicente, et al.
Food Research International (2023) Vol. 173, pp. 113282-113282
Open Access | Times Cited: 36
The utility of algae as sources of high value nutritional ingredients, particularly for alternative/complementary proteins to improve human health
Jia Yee Wu, Rachel Tso, Hwee Sze Teo, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 33
Microbial meat: A sustainable vegan protein source produced from agri-waste to feed the world
Samara Cardoso Alves, Erick Díaz-Ruiz, Bruna Lisboa, et al.
Food Research International (2023) Vol. 166, pp. 112596-112596
Closed Access | Times Cited: 29
Structural, extraction and safety aspects of novel alternative proteins from different sources
Xin Zhang, Tianyi Zhang, Yu Zhao, et al.
Food Chemistry (2023) Vol. 436, pp. 137712-137712
Closed Access | Times Cited: 26
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