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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:

Algae as Nutritional and Functional Food Sources
Fatma Boukid, Massimo Castellari
Foods (2022) Vol. 12, Iss. 1, pp. 122-122
Open Access | Times Cited: 16

Showing 16 citing articles:

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
Features of the microalga Raphidocelis subcapitata: physiology and applications
Manuela D. Machado, Eduardo V. Soares
Applied Microbiology and Biotechnology (2024) Vol. 108, Iss. 1
Open Access | Times Cited: 12
Plant-Based Functional Foods from Borneo
Oliver D. John, Noumie Surugau, Jibrail Kansedo, et al.
Nutrients (2025) Vol. 17, Iss. 2, pp. 200-200
Open Access
The Ocean’s Pharmacy: Health Discoveries in Marine Algae
Mélanie Silva, Dorit Avni, João Varela, et al.
Molecules (2024) Vol. 29, Iss. 8, pp. 1900-1900
Open Access | Times Cited: 3
Unleashing the Potential of Marine Algae in Cancer Prevention and Treatment Through Combination of Tradition and Innovation
Fahrul Nurkolis, Dionysius Subali, Nurpudji Astuti Taslim, et al.
Interdisciplinary cancer research (2024)
Closed Access | Times Cited: 1
Emerging food trends: plant-based food revolution
Rui M.S. Cruz, Fatma Boukid
Elsevier eBooks (2024), pp. 247-258
Closed Access | Times Cited: 1
Plant-based fermented foods and microbial ingredients in meat analogs
Fatma Boukid, Fabio Fanari, Marina Mefleh
Elsevier eBooks (2024), pp. 169-186
Closed Access | Times Cited: 1
Prospects of phycoerythrin: Structural features, antioxidation and applications in food
Yuxi Wen, Shuo Shan, Fangting Ye, et al.
Food Chemistry (2024) Vol. 463, pp. 141425-141425
Closed Access | Times Cited: 1
A report of 44 unrecorded bacterial species isolated from Nakdong River in Korea
Ju-Hyung Jeon, Sanghwa Park, Ja Young Cho, et al.
Environmental Biology Research (2023) Vol. 41, Iss. 3, pp. 308-324
Closed Access | Times Cited: 2
Algae as Crop Plants Being a Source of Bioactive Ingredients of Pharmaceutical and Dietary Importance
Agata Jabłońska‐Trypuć
Agronomy (2024) Vol. 14, Iss. 5, pp. 895-895
Open Access
Plant-based smoothies on the rise
Fatma Boukid
Elsevier eBooks (2024), pp. 219-229
Closed Access
Algae as a Sustainable Source for Energy Storage Technologies
Astri Rinanti, Lutfia Rahmiyati, Melati Ferianita Fachrul, et al.
Environmental science and engineering (2024), pp. 573-620
Closed Access
Safety, Toxicological and Allergenic Aspects of Using Algae for Food
Christine Kyarimpa, Tom Omute, Caroline Kiwanuka Nakiguli, et al.
Environmental science and engineering (2024), pp. 745-769
Closed Access
Role of Algae in Sustainable Food Production
Sharayu Lohakar, Sunil Jayant Kulkarni, Sachi Dubey, et al.
Advances in environmental engineering and green technologies book series (2024), pp. 203-228
Closed Access
Phenolic compounds from algae: extraction methods, characterization, and applications
Laura Martín-Pozo, Julia Martı́n, Inmaculada Moscoso-Ruiz, et al.
Elsevier eBooks (2024), pp. 89-108
Closed Access
Promotion of Functional Foods in a School Context: Evaluation of Food Education Sessions Involving Cooking Skills
Leandro Oliveira, Francisco Sousa, Maria da Graça A. Silveira
Journal of Culinary Science & Technology (2023), pp. 1-13
Open Access | Times Cited: 1
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