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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:

Algal Proteins: Extraction, Application, and Challenges Concerning Production
Stephen Bleakley, María Hayes
Foods (2017) Vol. 6, Iss. 5, pp. 33-33
Open Access | Times Cited: 863

Showing 1-25 of 863 citing articles:

The promising future of microalgae: current status, challenges, and optimization of a sustainable and renewable industry for biofuels, feed, and other products
Muhammad Imran Khan, Jin Hyuk Shin, Jong Deog Kim
Microbial Cell Factories (2018) Vol. 17, Iss. 1
Open Access | Times Cited: 1704
Protein content and amino acid composition of commercially available plant-based protein isolates
Stefan H.M. Gorissen, Julie J. R. Crombag, Joan M. Senden, et al.
Amino Acids (2018) Vol. 50, Iss. 12, pp. 1685-1695
Open Access | Times Cited: 812
Microalgae: A potential alternative to health supplementation for humans
Apurav Krishna Koyande, Kit Wayne Chew, K. Rambabu, et al.
Food Science and Human Wellness (2019) Vol. 8, Iss. 1, pp. 16-24
Open Access | Times Cited: 751
The Future of Aquatic Protein: Implications for Protein Sources in Aquaculture Diets
Katheline Hua, JM Cobcroft, Andrew J. Cole, et al.
One Earth (2019) Vol. 1, Iss. 3, pp. 316-329
Open Access | Times Cited: 661
Ascophyllum nodosum-Based Biostimulants: Sustainable Applications in Agriculture for the Stimulation of Plant Growth, Stress Tolerance, and Disease Management
Pushp Sheel Shukla, Emily Grace Mantin, Mohd Adil, et al.
Frontiers in Plant Science (2019) Vol. 10
Open Access | Times Cited: 392
Opportunities and Challenges for Catalysis in Carbon Dioxide Utilization
Michael D. Burkart, Nilay Hazari, Cathy L. Tway, et al.
ACS Catalysis (2019) Vol. 9, Iss. 9, pp. 7937-7956
Open Access | Times Cited: 371
Microalgae, old sustainable food and fashion nutraceuticals
José L. Garcı́a, Marta de Vicente, Beatriz Galán
Microbial Biotechnology (2017) Vol. 10, Iss. 5, pp. 1017-1024
Open Access | Times Cited: 349
Marine macroalgae as sources of protein and bioactive compounds in feed for monogastric animals
Margareth Øverland, Liv Torunn Mydland, Anders Skrede
Journal of the Science of Food and Agriculture (2018) Vol. 99, Iss. 1, pp. 13-24
Open Access | Times Cited: 348
The lipid biochemistry of eukaryotic algae
Yonghua Li‐Beisson, Jay J. Thelen, Eric T. Fedosejevs, et al.
Progress in Lipid Research (2019) Vol. 74, pp. 31-68
Open Access | Times Cited: 344
Seaweeds as a Functional Ingredient for a Healthy Diet
Rocío Peñalver, José M. Lorenzo, Gaspar Ros, et al.
Marine Drugs (2020) Vol. 18, Iss. 6, pp. 301-301
Open Access | Times Cited: 340
Risks and benefits of consuming edible seaweeds
Paul Cherry, Cathal O’Hara, Pamela J. Magee, et al.
Nutrition Reviews (2018) Vol. 77, Iss. 5, pp. 307-329
Open Access | Times Cited: 329
Potential of microalgae as a sustainable feed ingredient for aquaculture
Senthil Nagappan, Probir Das, Mohammed AbdulQuadir, et al.
Journal of Biotechnology (2021) Vol. 341, pp. 1-20
Open Access | Times Cited: 260
Bioactive Peptides Derived from Seaweed Protein and Their Health Benefits: Antihypertensive, Antioxidant, and Antidiabetic Properties
Habtamu Admassu, Mohammed Abdalbasit A. Gasmalla, Ruijin Yang, et al.
Journal of Food Science (2017) Vol. 83, Iss. 1, pp. 6-16
Open Access | Times Cited: 254
Food Proteins: Technological, Nutritional, and Sustainability Attributes of Traditional and Emerging Proteins
Simon M. Loveday
Annual Review of Food Science and Technology (2019) Vol. 10, Iss. 1, pp. 311-339
Closed Access | Times Cited: 233
Legumes as a sustainable source of protein in human diets
Richard D. Semba, Rebecca Ramsing, Nihaal Rahman, et al.
Global Food Security (2021) Vol. 28, pp. 100520-100520
Closed Access | Times Cited: 225
Extraction and fractionation of microalgae-based protein products
Laura Soto Sierra, Petya Stoykova, Z̆ivko L. Nikolov
Algal Research (2018) Vol. 36, pp. 175-192
Closed Access | Times Cited: 221
Is exploitation of microalgae economically and energetically sustainable?
Laura Barsanti, Paolo Gualtieri
Algal Research (2018) Vol. 31, pp. 107-115
Closed Access | Times Cited: 220
Extraction of proteins from two marine macroalgae, Ulva sp. and Gracilaria sp., for food application, and evaluating digestibility, amino acid composition and antioxidant properties of the protein concentrates
Meital Kazir, Yarden Abuhassira, Arthur Robin, et al.
Food Hydrocolloids (2018) Vol. 87, pp. 194-203
Closed Access | Times Cited: 219
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: 215
Microalgae as Sources of High-Quality Protein for Human Food and Protein Supplements
Yanwen Wang, Sean M. Tibbetts, Patrick J. McGinn
Foods (2021) Vol. 10, Iss. 12, pp. 3002-3002
Open Access | Times Cited: 207
Bioactive peptides and carbohydrates from seaweed for food applications: Natural occurrence, isolation, purification, and identification
Tomás Lafarga, F.G. Acién, Marco García‐Vaquero
Algal Research (2020) Vol. 48, pp. 101909-101909
Open Access | Times Cited: 198
The global mass and average rate of rubisco
Yinon M. Bar-On, Ron Milo
Proceedings of the National Academy of Sciences (2019) Vol. 116, Iss. 10, pp. 4738-4743
Open Access | Times Cited: 195
Re-thinking functional food development through a holistic approach
Marilisa Alongi, Monica Anese
Journal of Functional Foods (2021) Vol. 81, pp. 104466-104466
Open Access | Times Cited: 195
Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications
Iliada K. Lappa, Aikaterini Papadaki, Vasiliki Kachrimanidou, et al.
Foods (2019) Vol. 8, Iss. 8, pp. 347-347
Open Access | Times Cited: 188
Algal proteins: Production strategies and nutritional and functional properties
Pedro Geada, Catarina Moreira, Maria Silva, et al.
Bioresource Technology (2021) Vol. 332, pp. 125125-125125
Open Access | Times Cited: 183
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