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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:

FUNCTIONAL CHARACTERS EVALUATION OF BISCUITS SUBLIMATED WITH PURE PHYCOCYANIN ISOLATED FROM SPIRULINA AND SPIRULINA BIOMASS.
Hanaa H. Abd El Baky, Gamal S. El Baroty, Eman A. Ibrahem
PubMed (2015) Vol. 32, Iss. 1, pp. 231-41
Closed Access | Times Cited: 88

Showing 1-25 of 88 citing articles:

Trends in Microalgae Incorporation Into Innovative Food Products With Potential Health Benefits
Martín P. Caporgno, Alexander Mathys
Frontiers in Nutrition (2018) Vol. 5
Open Access | Times Cited: 539
Microalgae biomass as a sustainable source for biofuel, biochemical and biobased value-added products: An integrated biorefinery concept
Sk. Yasir Arafat Siddiki, M. Mofijur, P. Senthil Kumar, et al.
Fuel (2021) Vol. 307, pp. 121782-121782
Closed Access | Times Cited: 343
Potential Industrial Applications and Commercialization of Microalgae in the Functional Food and Feed Industries: A Short Review
Franciele Pereira Camacho, Ângela C. Macedo, F. Xavier Malcata
Marine Drugs (2019) Vol. 17, Iss. 6, pp. 312-312
Open Access | Times Cited: 342
Microalgae biomass as an alternative ingredient in cookies: Sensory, physical and chemical properties, antioxidant activity and in vitro digestibility
Ana Paula Batista, Alberto Niccolai, Patrícia Fradinho, et al.
Algal Research (2017) Vol. 26, pp. 161-171
Open Access | Times Cited: 319
Microalgae as sustainable food and feed sources for animals and humans – Biotechnological and environmental aspects
Adi Kusmayadi, Yoong Kit Leong, Hong‐Wei Yen, et al.
Chemosphere (2021) Vol. 271, pp. 129800-129800
Closed Access | Times Cited: 219
The potential of microalgae and their biopolymers as structuring ingredients in food: A review
Tom Bernaerts, Lore Gheysen, Imogen Foubert, et al.
Biotechnology Advances (2019) Vol. 37, Iss. 8, pp. 107419-107419
Open Access | Times Cited: 207
Antioxidant, Immunomodulating, and Microbial‐Modulating Activities of the Sustainable and Ecofriendly Spirulina
Alberto Finamore, Maura Palmery, Sarra Bensehaila, et al.
Oxidative Medicine and Cellular Longevity (2017) Vol. 2017, Iss. 1
Open Access | Times Cited: 204
Medical Application ofSpirulina platensisDerived C-Phycocyanin
Qian Liu, Yinghong Huang, Rong-Hua Zhang, et al.
Evidence-based Complementary and Alternative Medicine (2016) Vol. 2016, Iss. 1
Open Access | Times Cited: 178
Microalgae as Functional Ingredients in Savory Food Products: Application to Wheat Crackers
Ana Paula Batista, Alberto Niccolai, Ivana Bursic, et al.
Foods (2019) Vol. 8, Iss. 12, pp. 611-611
Open Access | Times Cited: 157
Microalgae: Bioactive Composition, Health Benefits, Safety and Prospects as Potential High-Value Ingredients for the Functional Food Industry
Josephine Ampofo, Lord Abbey
Foods (2022) Vol. 11, Iss. 12, pp. 1744-1744
Open Access | Times Cited: 124
Nutritional, Functional, Textural and Sensory Evaluation of Spirulina Enriched Green Pasta: A Potential Dietary and Health Supplement
Deepak Koli, Shalini Gaur Rudra, Arpan Bhowmik, et al.
Foods (2022) Vol. 11, Iss. 7, pp. 979-979
Open Access | Times Cited: 82
Spirulina maxima as a valuable ingredient: Determination of broad fatty acid and amino acid profiles and nutritional quality and anti-amylase capacity
Zahra Tavakoli, Gholamreza Kavoosi, Roghayeh Siahbalaei, et al.
Applied Food Research (2025) Vol. 5, Iss. 1, pp. 100741-100741
Open Access | Times Cited: 2
Development of new microalgae-based sourdough “crostini”: functional effects of Arthrospira platensis (spirulina) addition
Alberto Niccolai, Manuel Venturi, Viola Galli, et al.
Scientific Reports (2019) Vol. 9, Iss. 1
Open Access | Times Cited: 96
Microencapsulated Spirulina maxima biomass as an ingredient for the production of nutritionally enriched and sensorially well-accepted vegan biscuits
Suellen Paula da Silva, Anita Ferreira do Valle, Daniel Perrone
LWT (2021) Vol. 142, pp. 110997-110997
Open Access | Times Cited: 90
Emerging industrial applications of microalgae: challenges and future perspectives
Aswathy Udayan, Ashutosh Kumar Pandey, Pooja Sharma, et al.
Systems Microbiology and Biomanufacturing (2021) Vol. 1, Iss. 4, pp. 411-431
Open Access | Times Cited: 76
Microbes: Food for the Future
Matilde Ciani, Antonio Lippolis, Federico Fava, et al.
Foods (2021) Vol. 10, Iss. 5, pp. 971-971
Open Access | Times Cited: 73
Phycocyanin content and nutritional profile of Arthrospira platensis from Mexico: efficient extraction process and stability evaluation of phycocyanin
Sanghamitra Khandual, Edgar Omar Lopez Sanchez, Hugo Espinosa‐Andrews, et al.
BMC Chemistry (2021) Vol. 15, Iss. 1
Open Access | Times Cited: 68
Comprehensive insights into conversion of microalgae to feed, food, and biofuels: Current status and key challenges towards implementation of sustainable biorefineries
Fares Almomani, Homa Hosseinzadeh-Bandbafha, Mortaza Aghbashlo, et al.
Chemical Engineering Journal (2022) Vol. 455, pp. 140588-140588
Closed Access | Times Cited: 58
3D printed gluten-free cereal snack with incorporation of Spirulina (Arthrospira platensis) and/or Chlorella vulgaris
P. Letras, Sónia Oliveira, João Varela, et al.
Algal Research (2022) Vol. 68, pp. 102863-102863
Open Access | Times Cited: 45
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
Colour stability and antioxidant activity of C-phycocyanin-added ice creams after in vitro digestion
Marina Campos Assumpção de Amarante, Anna Rafaela Cavalcante Braga, Luisa Sala, et al.
Food Research International (2020) Vol. 137, pp. 109602-109602
Open Access | Times Cited: 68
Evaluation of the in vitro biological activity of protein hydrolysates of the edible red alga, Palmaria palmata (dulse) harvested from the Gaspe coast and cultivated in tanks
Lucie Beaulieu, Maude Sirois, Éric Tamigneaux
Journal of Applied Phycology (2016) Vol. 28, Iss. 5, pp. 3101-3115
Closed Access | Times Cited: 65
The Importance and Prospects of the Use of Algae in Agribusiness
Arkadiusz Piwowar, Joanna Harasym
Sustainability (2020) Vol. 12, Iss. 14, pp. 5669-5669
Open Access | Times Cited: 52
Emerging algal nanotechnology for high-value compounds: A direction to future food production
Apurav Krishna Koyande, Kit Wayne Chew, Sivakumar Manickam, et al.
Trends in Food Science & Technology (2021) Vol. 116, pp. 290-302
Closed Access | Times Cited: 44
Effect of the addition of Spirulina sp. biomass on the development and characterization of functional food
Leila Magda Rodrigues Almeida, Larissa Farias da Silva Cruz, Bruna Aparecida Souza Machado, et al.
Algal Research (2021) Vol. 58, pp. 102387-102387
Closed Access | Times Cited: 43
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