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:
Seaweeds, an aquatic plant-based protein for sustainable nutrition - A review
Kamalesh Raja, Vijayasri Kadirvel, S. Thiruvengadam
Future Foods (2022) Vol. 5, pp. 100142-100142
Open Access | Times Cited: 73
Kamalesh Raja, Vijayasri Kadirvel, S. Thiruvengadam
Future Foods (2022) Vol. 5, pp. 100142-100142
Open Access | Times Cited: 73
Showing 1-25 of 73 citing articles:
Digestibility and bioavailability of plant-based proteins intended for use in meat analogues: A review
Samaneh Shaghaghian, David Julian McClements, Mohammadreza Khalesi, et al.
Trends in Food Science & Technology (2022) Vol. 129, pp. 646-656
Closed Access | Times Cited: 82
Samaneh Shaghaghian, David Julian McClements, Mohammadreza Khalesi, et al.
Trends in Food Science & Technology (2022) Vol. 129, pp. 646-656
Closed Access | Times Cited: 82
Pressurized Liquid Extraction for the Recovery of Bioactive Compounds from Seaweeds for Food Industry Application: A Review
Ana Perez-Vazquez, María Carpena, Paula Barciela, et al.
Antioxidants (2023) Vol. 12, Iss. 3, pp. 612-612
Open Access | Times Cited: 54
Ana Perez-Vazquez, María Carpena, Paula Barciela, et al.
Antioxidants (2023) Vol. 12, Iss. 3, pp. 612-612
Open Access | Times Cited: 54
Recent trends in fermented plant-based analogues and products, bioactive peptides, and novel technologies-assisted fermentation
Muhammad Salman Farid, Rameesha Anjum, Yiping Yang, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104529-104529
Closed Access | Times Cited: 22
Muhammad Salman Farid, Rameesha Anjum, Yiping Yang, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104529-104529
Closed Access | Times Cited: 22
Advancements in plant based meat analogs enhancing sensory and nutritional attributes
Jiwon Jang, Dong‐Woo Lee
npj Science of Food (2024) Vol. 8, Iss. 1
Open Access | Times Cited: 19
Jiwon Jang, Dong‐Woo Lee
npj Science of Food (2024) Vol. 8, Iss. 1
Open Access | Times Cited: 19
Sustainable Horizons: A Review on Sustainable Processing, Quality Enhancement, and Safety Assurance in Aquatic Food Products
Ahmet Faruk Yeşi̇lsu, Gonca Alak, Esen Alp-Erbay, et al.
Food Reviews International (2025), pp. 1-29
Closed Access | Times Cited: 2
Ahmet Faruk Yeşi̇lsu, Gonca Alak, Esen Alp-Erbay, et al.
Food Reviews International (2025), pp. 1-29
Closed Access | Times Cited: 2
Biomolecules from Macroalgae—Nutritional Profile and Bioactives for Novel Food Product Development
Laura E. Healy, Xianglu Zhu, Milica Pojić, et al.
Biomolecules (2023) Vol. 13, Iss. 2, pp. 386-386
Open Access | Times Cited: 41
Laura E. Healy, Xianglu Zhu, Milica Pojić, et al.
Biomolecules (2023) Vol. 13, Iss. 2, pp. 386-386
Open Access | Times Cited: 41
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: 39
Gleison de Souza Celente, Yixing Sui, Parag Acharya
Innovative Food Science & Emerging Technologies (2023) Vol. 86, pp. 103374-103374
Open Access | Times Cited: 39
Developments in Plant Proteins Production for Meat and Fish Analogues
Małgorzata Nowacka, Magdalena Trusińska, Paulina Chraniuk, et al.
Molecules (2023) Vol. 28, Iss. 7, pp. 2966-2966
Open Access | Times Cited: 32
Małgorzata Nowacka, Magdalena Trusińska, Paulina Chraniuk, et al.
Molecules (2023) Vol. 28, Iss. 7, pp. 2966-2966
Open Access | Times Cited: 32
Seaweeds in Food: Current Trends
Cristian Rogel-Castillo, Monica Latorre-Castañeda, Camila Muñoz-Muñoz, et al.
Plants (2023) Vol. 12, Iss. 12, pp. 2287-2287
Open Access | Times Cited: 31
Cristian Rogel-Castillo, Monica Latorre-Castañeda, Camila Muñoz-Muñoz, et al.
Plants (2023) Vol. 12, Iss. 12, pp. 2287-2287
Open Access | Times Cited: 31
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: 30
Xin Zhang, Tianyi Zhang, Yu Zhao, et al.
Food Chemistry (2023) Vol. 436, pp. 137712-137712
Closed Access | Times Cited: 30
Seaweed: Nutritional and gastronomic perspective. A review
Marina Salido, Manu Soto, Sergio Seoane
Algal Research (2023) Vol. 77, pp. 103357-103357
Open Access | Times Cited: 27
Marina Salido, Manu Soto, Sergio Seoane
Algal Research (2023) Vol. 77, pp. 103357-103357
Open Access | Times Cited: 27
Seaweed polysaccharide nanocomposite films: A review
Nur Thohiroh Md Bukhari, Nurul Fazita Mohammad Rawi, Nur Adilah Abu Hassan, et al.
International Journal of Biological Macromolecules (2023) Vol. 245, pp. 125486-125486
Closed Access | Times Cited: 24
Nur Thohiroh Md Bukhari, Nurul Fazita Mohammad Rawi, Nur Adilah Abu Hassan, et al.
International Journal of Biological Macromolecules (2023) Vol. 245, pp. 125486-125486
Closed Access | Times Cited: 24
Determinants of Consumers’ Acceptance and Adoption of Novel Food in View of More Resilient and Sustainable Food Systems in the EU: A Systematic Literature Review
Monica Laureati, Annalisa De Boni, Anna Saba, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1534-1534
Open Access | Times Cited: 12
Monica Laureati, Annalisa De Boni, Anna Saba, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1534-1534
Open Access | Times Cited: 12
Are plant-based meat analogues fulfilling their potentials? An Australian perspective
Owen Miller, Christopher J. Scarlett, Benu Adhikari, et al.
Future Foods (2024) Vol. 9, pp. 100305-100305
Open Access | Times Cited: 11
Owen Miller, Christopher J. Scarlett, Benu Adhikari, et al.
Future Foods (2024) Vol. 9, pp. 100305-100305
Open Access | Times Cited: 11
Exploring functional plant-based seafood: Ingredients and health implications
Niaz Mahmud, Shahriyar Valizadeh, William Oyom, et al.
Trends in Food Science & Technology (2024) Vol. 144, pp. 104346-104346
Closed Access | Times Cited: 10
Niaz Mahmud, Shahriyar Valizadeh, William Oyom, et al.
Trends in Food Science & Technology (2024) Vol. 144, pp. 104346-104346
Closed Access | Times Cited: 10
Blue source-based food alternative proteins: Exploring aquatic plant-based and cell-based sources for sustainable nutrition
Yue Li, Ning Xiang, Yuyan Zhu, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104439-104439
Closed Access | Times Cited: 10
Yue Li, Ning Xiang, Yuyan Zhu, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104439-104439
Closed Access | Times Cited: 10
Nutritional and therapeutic potential of functional components of brown seaweed: A review
Yuliya Alloyarova, Daria S. Kolotova, Svetlana R. Derkach
Foods and raw materials (2024) Vol. 12, Iss. 2, pp. 398-419
Open Access | Times Cited: 9
Yuliya Alloyarova, Daria S. Kolotova, Svetlana R. Derkach
Foods and raw materials (2024) Vol. 12, Iss. 2, pp. 398-419
Open Access | Times Cited: 9
Plant proteins, insects, edible mushrooms and algae: more sustainable alternatives to conventional animal protein
Álvaro Javier Pastrana-Pastrana, Raúl Rodríguez‐Herrera, José Fernando Solanilla‐Duque, et al.
Journal of Future Foods (2024) Vol. 5, Iss. 3, pp. 248-256
Closed Access | Times Cited: 9
Álvaro Javier Pastrana-Pastrana, Raúl Rodríguez‐Herrera, José Fernando Solanilla‐Duque, et al.
Journal of Future Foods (2024) Vol. 5, Iss. 3, pp. 248-256
Closed Access | Times Cited: 9
Antioxidant and Anti-Obesity Properties of Acidic and Alkaline Seaweed Extracts Adjusted to Different pH Levels
Sakhi Ghelichi, Mona Hajfathalian, Sara Falcione, et al.
Marine Drugs (2025) Vol. 23, Iss. 1, pp. 35-35
Open Access | Times Cited: 1
Sakhi Ghelichi, Mona Hajfathalian, Sara Falcione, et al.
Marine Drugs (2025) Vol. 23, Iss. 1, pp. 35-35
Open Access | Times Cited: 1
Recent Advances in Edible Seaweeds: Ingredients of Functional Food Products, Potential Applications, and Food Safety Challenges
Muhammad Qasim Ali, Mohd Akmal Azhar, Mimi Sakinah Abdul Munaim, et al.
Food and Bioprocess Technology (2025)
Closed Access | Times Cited: 1
Muhammad Qasim Ali, Mohd Akmal Azhar, Mimi Sakinah Abdul Munaim, et al.
Food and Bioprocess Technology (2025)
Closed Access | Times Cited: 1
Application of seaweed dietary fiber as a potential alternative to phosphates in frankfurters with healthier profiles
Dongxue Yuan, Yining Xu, Baohua Kong, et al.
Meat Science (2022) Vol. 196, pp. 109044-109044
Closed Access | Times Cited: 31
Dongxue Yuan, Yining Xu, Baohua Kong, et al.
Meat Science (2022) Vol. 196, pp. 109044-109044
Closed Access | Times Cited: 31
Research progress on plant-based protein Pickering particles: Stabilization mechanisms, preparation methods, and application prospects in the food industry
Yachao Tian, Fuwei Sun, Ting‐Fang Wang, et al.
Food Chemistry X (2023) Vol. 21, pp. 101066-101066
Open Access | Times Cited: 18
Yachao Tian, Fuwei Sun, Ting‐Fang Wang, et al.
Food Chemistry X (2023) Vol. 21, pp. 101066-101066
Open Access | Times Cited: 18
Novel marine proteins as a global protein supply and human nutrition: Extraction, bioactivities, potential applications, safety assessment, and deodorization technologies
Wenxue Zhang, Isaac Duah Boateng, Jinsheng Xu
Trends in Food Science & Technology (2023) Vol. 143, pp. 104283-104283
Closed Access | Times Cited: 17
Wenxue Zhang, Isaac Duah Boateng, Jinsheng Xu
Trends in Food Science & Technology (2023) Vol. 143, pp. 104283-104283
Closed Access | Times Cited: 17
Seaweed as a sustainable future food source
Zhengxin Chen, Lizhu Zhang, Yuning Liu, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 3, pp. 1237-1247
Closed Access | Times Cited: 8
Zhengxin Chen, Lizhu Zhang, Yuning Liu, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 3, pp. 1237-1247
Closed Access | Times Cited: 8
Effects of alkaline and ultrasonication on duckweed (Wolffia arrhiza) protein extracts’ physicochemical and techno-functional properties
Chotika Nitiwuttithorn, Saowakon Wongsasulak, Punchira Vongsawasdi, et al.
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access | Times Cited: 8
Chotika Nitiwuttithorn, Saowakon Wongsasulak, Punchira Vongsawasdi, et al.
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access | Times Cited: 8
