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:
Microencapsulation of Spirulina sp. LEB-18 and its incorporation in chocolate milk: Properties and functional potential
Thâmilla Thalline Batista de Oliveira, Izabel Miranda dos Reis, Mariana Bastos de Souza, et al.
LWT (2021) Vol. 148, pp. 111674-111674
Open Access | Times Cited: 49
Thâmilla Thalline Batista de Oliveira, Izabel Miranda dos Reis, Mariana Bastos de Souza, et al.
LWT (2021) Vol. 148, pp. 111674-111674
Open Access | Times Cited: 49
Showing 1-25 of 49 citing articles:
Functional properties of bioactive compounds from Spirulina spp.: Current status and future trends
Débora Gonçalves Bortolini, Giselle Maria Maciel, Isabela de Andrade Arruda Fernandes, et al.
Food Chemistry Molecular Sciences (2022) Vol. 5, pp. 100134-100134
Open Access | Times Cited: 119
Débora Gonçalves Bortolini, Giselle Maria Maciel, Isabela de Andrade Arruda Fernandes, et al.
Food Chemistry Molecular Sciences (2022) Vol. 5, pp. 100134-100134
Open Access | Times Cited: 119
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: 112
Ana Paula Ferreira de Oliveira, Adriana Pavesi Arisseto Bragotto
Future Foods (2022) Vol. 6, pp. 100157-100157
Closed Access | Times Cited: 112
Large-scale production of Spirulina-based proteins and c-phycocyanin: A biorefinery approach
Bavatharny Thevarajah, Gannoru Kankanamalage Sanuji Hasara Nishshanka, Malith Premaratne, et al.
Biochemical Engineering Journal (2022) Vol. 185, pp. 108541-108541
Closed Access | Times Cited: 91
Bavatharny Thevarajah, Gannoru Kankanamalage Sanuji Hasara Nishshanka, Malith Premaratne, et al.
Biochemical Engineering Journal (2022) Vol. 185, pp. 108541-108541
Closed Access | Times Cited: 91
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: 45
Ornella Kongi Mosibo, Giovanna Ferrentino, Chibuike C. Udenigwe
Foods (2024) Vol. 13, Iss. 5, pp. 733-733
Open Access | Times Cited: 45
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: 27
Pooja Bhatnagar, Prateek Gururani, Afreen Parveen, et al.
Food Chemistry (2024) Vol. 441, pp. 138322-138322
Closed Access | Times Cited: 27
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: 23
Ihana Aguiar Severo, Gilvana Scoculi de Lira, Ambati Ranga Rao, et al.
Future Foods (2024) Vol. 9, pp. 100318-100318
Open Access | Times Cited: 23
Innovative and Healthier Dairy Products through the Addition of Microalgae: A Review
Héctor Hernández, Maria Cristiana Nunes, Catarina Prista, et al.
Foods (2022) Vol. 11, Iss. 5, pp. 755-755
Open Access | Times Cited: 47
Héctor Hernández, Maria Cristiana Nunes, Catarina Prista, et al.
Foods (2022) Vol. 11, Iss. 5, pp. 755-755
Open Access | Times Cited: 47
Current status and future prospects of bioactive molecules delivered through sustainable encapsulation techniques for food fortification
Divakar Dahiya, Αντωνία Τέρπου, Marilena E. Dasenaki, et al.
Sustainable Food Technology (2023) Vol. 1, Iss. 4, pp. 500-510
Open Access | Times Cited: 31
Divakar Dahiya, Αντωνία Τέρπου, Marilena E. Dasenaki, et al.
Sustainable Food Technology (2023) Vol. 1, Iss. 4, pp. 500-510
Open Access | Times Cited: 31
Deodorization of algae biomass to overcome off-flavors and odor issues for developing new food products: Innovations, trends, and applications
Brigitte Sthepani Orozco Colonia, Gilberto Vinícius de Melo Pereira, Júlio César de Carvalho, et al.
Food Chemistry Advances (2023) Vol. 2, pp. 100270-100270
Open Access | Times Cited: 24
Brigitte Sthepani Orozco Colonia, Gilberto Vinícius de Melo Pereira, Júlio César de Carvalho, et al.
Food Chemistry Advances (2023) Vol. 2, pp. 100270-100270
Open Access | Times Cited: 24
Recent advances in microalgae encapsulation techniques for biomedical applications
Ana Freire da Silva, André F. Moreira, Sónia P. Miguel, et al.
Advances in Colloid and Interface Science (2024) Vol. 333, pp. 103297-103297
Open Access | Times Cited: 11
Ana Freire da Silva, André F. Moreira, Sónia P. Miguel, et al.
Advances in Colloid and Interface Science (2024) Vol. 333, pp. 103297-103297
Open Access | Times Cited: 11
Narrative Review of the Current and Future Perspectives of Phycobiliproteins’ Applications in the Food Industry: From Natural Colors to Alternative Proteins
Simeon Minić, Nikola Gligorijević, Luka Veličković, et al.
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 13, pp. 7187-7187
Open Access | Times Cited: 9
Simeon Minić, Nikola Gligorijević, Luka Veličković, et al.
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 13, pp. 7187-7187
Open Access | Times Cited: 9
Microalgal proteins as ingredients for crating dairy mimetic products: Prospects for substituting bovine milk proteins
Jayani Samarathunga, Thi Phuong Linh Le, Max Gabard, et al.
Future Foods (2025), pp. 100556-100556
Open Access | Times Cited: 2
Jayani Samarathunga, Thi Phuong Linh Le, Max Gabard, et al.
Future Foods (2025), pp. 100556-100556
Open Access | Times Cited: 2
Enhancing Microalgal Proteins for Nutraceutical and Functional Food Applications
Manpreet Kaur, Surekha Bhatia, Debasis Bagchi, et al.
Future Foods (2025) Vol. 11, pp. 100564-100564
Open Access | Times Cited: 1
Manpreet Kaur, Surekha Bhatia, Debasis Bagchi, et al.
Future Foods (2025) Vol. 11, pp. 100564-100564
Open Access | Times Cited: 1
White and honey Chlorella vulgaris: Sustainable ingredients with the potential to improve nutritional value of pork frankfurters without compromising quality
Marija Bošković, Milica Glišić, Milan Ž. Baltić, et al.
Meat Science (2023) Vol. 198, pp. 109123-109123
Closed Access | Times Cited: 20
Marija Bošković, Milica Glišić, Milan Ž. Baltić, et al.
Meat Science (2023) Vol. 198, pp. 109123-109123
Closed Access | Times Cited: 20
Review on microalgae protein and its current and future utilisation in the food industry
Pooja Bhatnagar, Prateek Gururani, Narpinder Singh, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 1, pp. 473-480
Closed Access | Times Cited: 18
Pooja Bhatnagar, Prateek Gururani, Narpinder Singh, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 1, pp. 473-480
Closed Access | Times Cited: 18
Biological stabilization of Arthrospira bioactive-peptides within biopolymers: Functional food formulation; bitterness-masking and nutritional aspects
Zahra Akbarbaglu, Ali Ayaseh, Babak Ghanbarzadeh, et al.
LWT (2023) Vol. 191, pp. 115653-115653
Open Access | Times Cited: 18
Zahra Akbarbaglu, Ali Ayaseh, Babak Ghanbarzadeh, et al.
LWT (2023) Vol. 191, pp. 115653-115653
Open Access | Times Cited: 18
Enhancing the Biological Effects of Bioactive Compounds from Microalgae through Advanced Processing Techniques: Pioneering Ingredients for Next-Generation Food Production
Monize Bürck, Sergiana dos Passos Ramos, Anna Rafaela Cavalcante Braga
Foods (2024) Vol. 13, Iss. 12, pp. 1811-1811
Open Access | Times Cited: 7
Monize Bürck, Sergiana dos Passos Ramos, Anna Rafaela Cavalcante Braga
Foods (2024) Vol. 13, Iss. 12, pp. 1811-1811
Open Access | Times Cited: 7
Bioactive Compounds from Spirulina spp.—Nutritional Value, Extraction, and Application in Food Industry
B. Marjanović, Maja Benković, Tamara Jurina, et al.
Separations (2024) Vol. 11, Iss. 9, pp. 257-257
Open Access | Times Cited: 6
B. Marjanović, Maja Benković, Tamara Jurina, et al.
Separations (2024) Vol. 11, Iss. 9, pp. 257-257
Open Access | Times Cited: 6
Drying and characterization of red beet color liquid process waste to develop a novel bulking agent
İlyas Atalar, Nevzat Konar, Sevim Dalabasmaz, et al.
Journal of Cleaner Production (2024) Vol. 442, pp. 141030-141030
Closed Access | Times Cited: 5
İlyas Atalar, Nevzat Konar, Sevim Dalabasmaz, et al.
Journal of Cleaner Production (2024) Vol. 442, pp. 141030-141030
Closed Access | Times Cited: 5
Nutritional and Technological Aspects of the Production of Proteic Extruded Snacks Added of Novel Raw Materials
Karolynne Sousa Gomes, Gabrielle Berwian, Valeska Morgana Correia Batistella, et al.
Food and Bioprocess Technology (2022) Vol. 16, Iss. 2, pp. 247-267
Closed Access | Times Cited: 17
Karolynne Sousa Gomes, Gabrielle Berwian, Valeska Morgana Correia Batistella, et al.
Food and Bioprocess Technology (2022) Vol. 16, Iss. 2, pp. 247-267
Closed Access | Times Cited: 17
Use of red onion (Allium cepa L.) residue extract in the co-microencapsulation of probiotics added to a vegan product
Greice Carine Raddatz, Vandré Sonza Pinto, Leila Queiroz Zepka, et al.
Food Research International (2022) Vol. 161, pp. 111854-111854
Open Access | Times Cited: 17
Greice Carine Raddatz, Vandré Sonza Pinto, Leila Queiroz Zepka, et al.
Food Research International (2022) Vol. 161, pp. 111854-111854
Open Access | Times Cited: 17
Chemical and physical characterization of microencapsulated Spirulina fermented with Lactobacillus plantarum
Gülsün Özyurt, Leyla Uslu, Mustafa Durmuş, et al.
Algal Research (2023) Vol. 73, pp. 103149-103149
Closed Access | Times Cited: 10
Gülsün Özyurt, Leyla Uslu, Mustafa Durmuş, et al.
Algal Research (2023) Vol. 73, pp. 103149-103149
Closed Access | Times Cited: 10
Algal Proteins for Sustainable Nutrition and Functional Food Innovation
F. A. Saeed, Khadija Tul-Zohra, Kinza Naveed, et al.
Applied Food Research (2025), pp. 100752-100752
Open Access
F. A. Saeed, Khadija Tul-Zohra, Kinza Naveed, et al.
Applied Food Research (2025), pp. 100752-100752
Open Access
Evaluating the biochemical composition, physical characteristics and technofunctional properties of eight commercial Spirulina powders for food applications
Mariana Demarco, Ângelo Paggi Matos, Gabriela Gomes Minatel, et al.
Journal of Applied Phycology (2025)
Closed Access
Mariana Demarco, Ângelo Paggi Matos, Gabriela Gomes Minatel, et al.
Journal of Applied Phycology (2025)
Closed Access
Ultrasound assisted natural deep eutectic solvents based sustainable extraction of Spirulina platensis and orange peel extracts for the development of strawberry-cantaloupe based novel clean-label functional drink
Kashmala Chaudhary, Samran Khalid, Taghrid S. Alomar, et al.
Ultrasonics Sonochemistry (2025) Vol. 118, pp. 107357-107357
Open Access
Kashmala Chaudhary, Samran Khalid, Taghrid S. Alomar, et al.
Ultrasonics Sonochemistry (2025) Vol. 118, pp. 107357-107357
Open Access
