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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:

Fermentation of Microalgal Biomass for Innovative Food Production
Cristiana Garofalo, Alessandra Norici, Lorenzo Mollo, et al.
Microorganisms (2022) Vol. 10, Iss. 10, pp. 2069-2069
Open Access | Times Cited: 36

Showing 1-25 of 36 citing articles:

Innovation in precision fermentation for food ingredients
Mary Ann Augustin, Carol J. Hartley, Gregory R. Maloney, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 18, pp. 6218-6238
Open Access | Times Cited: 83
Bioactive compounds by microalgae and potentials for the management of some human disease conditions
Chijioke Nwoye Eze, Chukwu Kenechi Onyejiaka, Stella Amarachi Ihim, et al.
AIMS Microbiology (2023) Vol. 9, Iss. 1, pp. 55-74
Open Access | Times Cited: 42
The Impact of Fermentation on the Antioxidant Activity of Food Products
Sümeyye Sarıtaş, Alicia C. Mondragón Portocarrero, José Manuel Miranda, et al.
Molecules (2024) Vol. 29, Iss. 16, pp. 3941-3941
Open Access | Times Cited: 21
The microalgal sector in Europe: towards a sustainable bioeconomy
Irene Gallego, Nikola Medić, Jakob Skov Pedersen, et al.
New Biotechnology (2025)
Open Access | Times Cited: 2
Bioprocessing to Preserve and Improve Microalgae Nutritional and Functional Potential: Novel Insight and Perspectives
Michela Verni, Chiara Demarinis, Carlo Giuseppe Rizzello, et al.
Foods (2023) Vol. 12, Iss. 5, pp. 983-983
Open Access | Times Cited: 30
Direct ocean capture: the emergence of electrochemical processes for oceanic carbon removal
Prince Aleta, Abdelrahman Refaie, Mohsen Afshari, et al.
Energy & Environmental Science (2023) Vol. 16, Iss. 11, pp. 4944-4967
Closed Access | Times Cited: 26
Lactic Acid Bacteria in Sustainable Food Production
Kamila Rachwał, Klaudia Gustaw
Sustainability (2024) Vol. 16, Iss. 8, pp. 3362-3362
Open Access | Times Cited: 13
Nutritional and functional aspects of fermented algae
Sümeyye Sarıtaş, Hatice Duman, Sercan Karav
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 8, pp. 5270-5284
Open Access | Times Cited: 11
Plant-Based Proteins and Their Modification and Processing for Vegan Cheese Production
Jelica Kovačević, Thomas Bechtold, Tung Pham
Macromol—A Journal of Macromolecular Research (2024) Vol. 4, Iss. 1, pp. 23-41
Open Access | Times Cited: 9
Unveiling the antioxidant capacity of fermented foods and food microorganisms: a focus on cyanobacteria
Taufiq Nawaz, Liping Gu, Shah Fahad, et al.
Journal of Umm Al-Qura University for Applied Sciences (2023) Vol. 10, Iss. 1, pp. 232-243
Open Access | Times Cited: 22
In Vitro Antioxidant and Anti-Inflammatory Activities of Bioactive Proteins and Peptides from Rhodomonas sp.
Hana Derbel, Jihen Elleuch, Wael Mahfoudh, et al.
Applied Sciences (2023) Vol. 13, Iss. 5, pp. 3202-3202
Open Access | Times Cited: 18
Lactic acid fermented microalgae and cyanobacteria as a new source of lipid reducing compounds: assessment through zebrafish Nile red fat metabolism assay and untargeted metabolomics
Francesco Martelli, Valentina Bernini, Erasmo Neviani, et al.
Food & Function (2024) Vol. 15, Iss. 10, pp. 5554-5565
Closed Access | Times Cited: 5
Growth performance, antioxidative status, and immune response of Nile tilapia (Oreochromis niloticus) fed dietary fermented Spirulina platensis
Esraa M. Sherif, Ibrahim M. Abd El-Razek, Mohamed E. El‐Sharawy, et al.
Aquaculture Reports (2024) Vol. 39, pp. 102324-102324
Open Access | Times Cited: 4
Biocompounds of Commercial Interest from Freshwater and Marine Phytoplankton
Irene Gallego
IntechOpen eBooks (2025)
Closed Access
Proteomic and peptidomic profiling of spirulina-fortified probiotic powder formulations during in vitro digestion
Jennyfer Fortuin, Céline C. Leclercq, Marcus Iken, et al.
International Journal of Biological Macromolecules (2025), pp. 140432-140432
Open Access
Optimizations related to the use of Lactobacillus helveticus, Kluyveromyces marxianus in monoculture, and co-culture for production of Spirulina-based fermented products
Naciye Ozturk, Cansu Yay, Zeynep Özlem Cinar, et al.
Algal Research (2025) Vol. 86, pp. 103948-103948
Closed Access
Microbial conversion process
Kaustubha Mohanty, Satya Sundar Mohanty
Elsevier eBooks (2025), pp. 193-216
Closed Access
Biostimulant potential of three Chlorophyta and their consortium: application on tomato seeds
Lorenzo Mollo, Alessandra Norici
Discover Plants. (2025) Vol. 2, Iss. 1
Open Access
Valorization of marine crustacean shells waste via fermentation technology: A comprehensive review on derived value-added compounds and enhancing their industrial applications
Samad Tavakoli, Qing Li, Won Young Han, et al.
Waste Management (2025) Vol. 202, pp. 114831-114831
Closed Access
Optimized Spirulina Fermentation with Lacticaseibacillus rhamnosus: Bioactive Properties and Pilot-Scale Validation
Akif Emre Kavak, Didem Özçimen, Osman Sağdıç, et al.
Fermentation (2025) Vol. 11, Iss. 5, pp. 248-248
Open Access
Effect of some common growth modulators on the biomass productivity of Synechococcus elongatus PCC 7942: A targeted algal farming initiative
Tonmoy Ghosh, Sony Bharadwaj, Faizal Bux
Journal of Applied Phycology (2025)
Open Access
Fermentation-induced nutritional and in vitro antioxidant capacity changes in Arthrospira platensis (Spirulina)
Shahana Aboobacker, Vaida Kitrytė, Aušra Šipailienė, et al.
Food Bioscience (2025), pp. 106747-106747
Closed Access
Circular and inclusive utilization of alternative proteins: A European and Mediterranean perspective
Christos G. Athanassiou, Sergiy Smetana, Daniel Pleißner, et al.
Current Opinion in Green and Sustainable Chemistry (2024) Vol. 46, pp. 100892-100892
Open Access | Times Cited: 3
Reaction of Pyrrolobenzothiazines with Schiff Bases and Carbodiimides: Approach to Angular 6/5/5/5-Tetracyclic Spiroheterocycles
Ekaterina A. Lystsova, Anastasia Novokshonova, Pavel Khramtsov, et al.
Molecules (2024) Vol. 29, Iss. 9, pp. 2089-2089
Open Access | Times Cited: 3
Expanding our food supply: underutilized resources and resilient processing technologies
Dietrich Knorr, Mary Ann Augustin
Journal of the Science of Food and Agriculture (2024)
Open Access | Times Cited: 3
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