Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Antioxidant potential of nature's “something blue”: Something new in the marriage of biological activity and extraction methods applied to C-phycocyanin
Camilly Fratelli, Monize Bürck, Marina Campos Assumpção de Amarante, et al.
Trends in Food Science & Technology (2020) Vol. 107, pp. 309-323
Closed Access | Times Cited: 68

Showing 1-25 of 68 citing articles:

Phycocyanin from Spirulina: A review of extraction methods and stability
Débora Pez Jaeschke, Ingrid Rocha Teixeira, Lígia Damasceno Ferreira Marczak, et al.
Food Research International (2021) Vol. 143, pp. 110314-110314
Open Access | Times Cited: 161
Phycocyanin, a super functional ingredient from algae; properties, purification characterization, and applications
Tolulope Joshua Ashaolu, Katarzyna Samborska, Chi‐Ching Lee, et al.
International Journal of Biological Macromolecules (2021) Vol. 193, pp. 2320-2331
Closed Access | Times Cited: 117
Valuable pigments from microalgae: phycobiliproteins, primary carotenoids, and fucoxanthin
Graziella Chini Zittelli, Rosaria Lauceri, Cecilia Faraloni, et al.
Photochemical & Photobiological Sciences (2023) Vol. 22, Iss. 8, pp. 1733-1789
Open Access | Times Cited: 70
Phycocyanin from microalgae: A comprehensive review covering microalgal culture, phycocyanin sources and stability
Zengyu Yu, Weiyang Zhao, Han Sun, et al.
Food Research International (2024) Vol. 186, pp. 114362-114362
Closed Access | Times Cited: 16
A review of recent strategies to improve the physical stability of phycocyanin
Biao Yuan, Zhuxin Li, Honghong Shan, et al.
Current Research in Food Science (2022) Vol. 5, pp. 2329-2337
Open Access | Times Cited: 46
Spirulina application in food packaging: Gaps of knowledge and future trends
Monica Masako Nakamoto, Marcelo Assis, Josemar Gonçalves de Oliveira Filho, et al.
Trends in Food Science & Technology (2023) Vol. 133, pp. 138-147
Open Access | Times Cited: 27
Effects of curcumin, phycocyanin, or modified lycopene colorants on the physicochemical and sensory properties of whey protein–cellulose nanocrystal packaging films
Hongbo Sun, Yue Huang, Yuying Chen, et al.
Food Chemistry (2023) Vol. 412, pp. 135541-135541
Closed Access | Times Cited: 26
Upcycling food processing industrial wastes in Spirulina cultivation: A perspective on the advancement of Sustainable Development Goal 12
Bavatharny Thevarajah, P.H.V. Nimarshana, Galbadage Don Shehan Sandeepa, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104537-104537
Closed Access | Times Cited: 13
Improved thermal stability of phycocyanin under acidic conditions by forming soluble complexes with polysaccharides
Ying Li, Zhong Zhang, Alireza Abbaspourrad
Food Hydrocolloids (2021) Vol. 119, pp. 106852-106852
Open Access | Times Cited: 54
Phycocyanin ameliorates mouse colitis via phycocyanobilin-dependent antioxidant and anti-inflammatory protection of the intestinal epithelial barrier
Wei Guo, Mingyong Zeng, Suqin Zhu, et al.
Food & Function (2022) Vol. 13, Iss. 6, pp. 3294-3307
Closed Access | Times Cited: 38
Electrospun zein/C-phycocyanin composite: Simulation, characterization and therapeutic application
Mohammad Mahdi Hajjari, Mohammad‐Taghi Golmakani, Niloufar Sharif
Food Hydrocolloids (2023) Vol. 140, pp. 108638-108638
Closed Access | Times Cited: 19
Contemporary methods for the extraction and isolation of natural products
Milena Popova, Vassya Bankova
BMC Chemistry (2023) Vol. 17, Iss. 1
Open Access | Times Cited: 18
Naturally Colored Ice Creams Enriched with C-Phycocyanin and Spirulina Residual Biomass: Development of a Fermented, Antioxidant, Tasty and Stable Food Product
Monize Bürck, Camilly Fratelli, Marcelo Assis, et al.
Fermentation (2024) Vol. 10, Iss. 6, pp. 304-304
Open Access | Times Cited: 7
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: 6
The Effect of Storage and Pasteurization (Thermal and High-Pressure) Conditions on the Stability of Phycocyanobilin and Phycobiliproteins
Hani Shkolnikov Lozober, Zoya Okun, Galit Parvari, et al.
Antioxidants (2023) Vol. 12, Iss. 3, pp. 568-568
Open Access | Times Cited: 15
The Experimental Development of Emulsions Enriched and Stabilized by Recovering Matter from Spirulina Biomass: Valorization of Residue into a Sustainable Protein Source
Anna Rafaela Cavalcante Braga, Maria Cristiana Nunes, Anabela Raymundo
Molecules (2023) Vol. 28, Iss. 17, pp. 6179-6179
Open Access | Times Cited: 15
Interaction mechanism and binding mode of phycocyanin to lysozyme: Molecular docking and molecular dynamics simulation
Ying Bai, Yingzhen Wang, Xiang Li, et al.
Food Chemistry (2023) Vol. 438, pp. 138001-138001
Closed Access | Times Cited: 15
Optimized extraction of phycobiliproteins from Arthrospira platensis: quantitative and qualitative assessment of C-Phycocyanin, Allophycocyanin, and Phycoerythrin
Ibtissam Lijassi, Fadia Arahou, Sabre Taher Harane Koudi, et al.
Brazilian Journal of Chemical Engineering (2024)
Closed Access | Times Cited: 5
Unveiling the Potential of Spirulina Biomass—A Glimpse into the Future Circular Economy Using Green and Blue Ingredients
Monize Bürck, Camilly Fratelli, Marina Campos Assumpção de Amarante, et al.
Biomass (2024) Vol. 4, Iss. 3, pp. 704-719
Open Access | Times Cited: 5
The Physicochemical Properties and Antioxidant Activity of Spirulina (Artrhospira platensis) Chlorophylls Microencapsulated in Different Ratios of Gum Arabic and Whey Protein Isolate
Zhi‐Hong Zhang, Bangjie Yu, Qili Xu, et al.
Foods (2022) Vol. 11, Iss. 12, pp. 1809-1809
Open Access | Times Cited: 21
Phycobiliproteins, the pigment-protein complex form of natural food colorants and bioactive ingredients
Jun‐Rui Ma, Jiangnan Hu, Xinmei Sha, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 10, pp. 2999-3017
Closed Access | Times Cited: 21
Green Extraction Process of Food Grade C-phycocyanin: Biological Effects and Metabolic Study in Mice
Camilly Fratelli, Monize Bürck, Aristóteles Passos Araújo Neto, et al.
Processes (2022) Vol. 10, Iss. 9, pp. 1793-1793
Open Access | Times Cited: 20
Harnessing Nature's Palette: Exploring Photosynthetic Pigments for Sustainable Biotechnology
Roxana Ángeles, João Carlos Monteiro de Carvalho, Ingrid Hernández-Martínez, et al.
New Biotechnology (2025) Vol. 85, pp. 84-102
Open Access
Protein-polysaccharide based nanogel/hydrogel composite with controlled continuous delivery of drug for enhanced wound healing
Yi Mao, Bing Tian Zhao, Linghui Xu, et al.
Carbohydrate Polymers (2025), pp. 123407-123407
Closed Access
Photobiological and Biochemical Characterization of Conchocelis and Blade Phases from Porphyra linearis (Rhodophyta, Bangiales)
Débora Tomazi Pereira, Félix L. Figueroa
Phycology (2025) Vol. 5, Iss. 1, pp. 9-9
Open Access
Page 1 - Next Page

Scroll to top