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:

Current Status and Future Trends in Removal, Control, and Mitigation of Algae Food Safety Risks for Human Consumption
Wu Guowei, Dingling Zhuang, Kit Wayne Chew, et al.
Molecules (2022) Vol. 27, Iss. 19, pp. 6633-6633
Open Access | Times Cited: 30

Showing 1-25 of 30 citing articles:

Challenges in Functional Food Products with the Incorporation of Some Microalgae
Abuzer Çelekli̇, Buket Özbal, Hüseyin Bozkurt
Foods (2024) Vol. 13, Iss. 5, pp. 725-725
Open Access | Times Cited: 21
From Ocean to Medicine: Harnessing Seaweed’s Potential for Drug Development
João Cotas, Silvia Lomartire, Ana M. M. Gonçalves, et al.
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 2, pp. 797-797
Open Access | Times Cited: 18
Brown algae and their multiple applications as functional ingredient in food production
Bruna Lago Tagliapietra, Maria Teresa Pedrosa Silva Clerici
Food Research International (2023) Vol. 167, pp. 112655-112655
Closed Access | Times Cited: 42
Algal food safety: Possible contaminations, challenges of harmonized quality assessments, and suggested recommendations for the nascent industry of microalgae-based products
Forough Salehipour-Bavarsad, Mohammad Ali Nematollahi, Rossella Pistocchi, et al.
Algal Research (2024) Vol. 81, pp. 103579-103579
Closed Access | Times Cited: 9
Rehashing Our Insight of Seaweeds as a Potential Source of Foods, Nutraceuticals, and Pharmaceuticals
Ravi S. Baghel, Babita Choudhary, Sonika Pandey, et al.
Foods (2023) Vol. 12, Iss. 19, pp. 3642-3642
Open Access | Times Cited: 22
Novel marine proteins as a global protein supply and human nutrition: Extraction, bioactivities, potential applications, safety assessment, and deodorization technologies
Wenxue Zhang, Isaac Duah Boateng, Jinsheng Xu
Trends in Food Science & Technology (2023) Vol. 143, pp. 104283-104283
Closed Access | Times Cited: 17
Dairy, Plant, and Novel Proteins: Scientific and Technological Aspects
Yaozheng Liu, William R. Aimutis, M.A. Drake
Foods (2024) Vol. 13, Iss. 7, pp. 1010-1010
Open Access | Times Cited: 7
Utilization of AI – reshaping the future of food safety, agriculture and food security – a critical review
Jerina Rugji, Zeki Erol, Fulya Taşçı, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-45
Closed Access | Times Cited: 4
Algae-Based Coatings for Fully Bio-Based and Colored Textile Products
Leon Blanckart, Emalika Ayomani Munasinghe, Ellen Bendt, et al.
Textiles (2025) Vol. 5, Iss. 1, pp. 3-3
Open Access
Algal Proteins for Sustainable Nutrition and Functional Food Innovation
F. A. Saeed, Khadija Tul-Zohra, Kinza Naveed, et al.
Applied Food Research (2025), pp. 100752-100752
Open Access
Allergenicity of Alternative Proteins: Reduction Mechanisms and Processing Strategies
Deniz Günal‐Köroğlu, Gülşah Karabulut, Gülay Özkan, et al.
Journal of Agricultural and Food Chemistry (2025)
Open Access
Converting microalgae cultivated on anaerobically digested effluent to value added products
Arsalan Alavianghavanini, Navid R. Moheimani, Parisa A. Bahri
Chemical Engineering Journal (2025), pp. 162462-162462
Closed Access
Microalgae-Based Functional Foods: A Blue-Green Revolution in Sustainable Nutrition and Health
Gabriela Andrade-Bustamante, Francisco Eleazar Martínez-Ruiz, Jesús Ortega-García, et al.
Applied Microbiology (2025) Vol. 5, Iss. 2, pp. 39-39
Open Access
Responsible innovation: Mitigating the food safety aspects of cultured meat production
Louise Manning
Journal of Food Science (2024) Vol. 89, Iss. 8, pp. 4638-4659
Open Access | Times Cited: 3
The trade of algae for human consumption: The common market competitiveness and impacts of the European Union legislation
Carla Zarbà, Alessandro Scuderi, Agata Matarazzo, et al.
Journal of Agriculture and Food Research (2024), pp. 101407-101407
Open Access | Times Cited: 2
Food poisoning: A case study in Vietnam
Huệ Vũ Thị, Manh-Long Nguyen, Linh Thao Tran, et al.
Case Studies in Chemical and Environmental Engineering (2023) Vol. 7, pp. 100295-100295
Open Access | Times Cited: 5
Forward-looking risk assessment framework for novel foods
Malsha Samarasiri, Kong Fei Chai, Wei Ning Chen
Food and Humanity (2023) Vol. 1, pp. 500-513
Closed Access | Times Cited: 5
Bioprospecting microbes and enzymes for the production of pterocarpans and coumestans
Fernando Perez Rojo, J. Jane Pillow, Parwinder Kaur
Frontiers in Bioengineering and Biotechnology (2023) Vol. 11
Open Access | Times Cited: 4
Quantification of pesticide residues in milk by HPLC-UV analysis in Gilan province, Iran
Mojtaba Pourhadi, Mohammadhosein Movassaghghazani
International Journal of Environmental Studies (2024) Vol. 81, Iss. 5, pp. 2334-2342
Closed Access | Times Cited: 1
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 | Times Cited: 1
Algal Extracts Evaluation as an Antitoxicity Sustainable Solution against Aflatoxin B1 Toxicity in Rat Tissues
Diaa A. Marrez, Ahmed Noah Badr, Amanallah El-Bahrawy, et al.
Toxicon (2024), pp. 108098-108098
Closed Access | Times Cited: 1
Food safety concerns of alternative proteins and regulatory guidelines for their commercialization in the human food market
Rahel Suchintita Das, Guihong Dong, Brijesh K. Tiwari, et al.
Elsevier eBooks (2023), pp. 469-508
Closed Access | Times Cited: 1
Microbial characterization of raw biomasses of Alaria esculenta, Chlorella vulgaris, Lemna minor
Lara Inguanez, Xianglu Zhu, Apurva Patange, et al.
The Microbe (2024) Vol. 2, pp. 100053-100053
Open Access
Introduction of Macroalgae in Human Food: A Matter of Sustainability
Tiago Mendes, Maria de Fátima Machado, Vânia Ribeiro
Springer proceedings in earth and environmental sciences (2024), pp. 71-78
Closed Access
Food Safety 4.0
Hana Trollman, Farah Bader, Yang Luo, et al.
Elsevier eBooks (2024), pp. 61-81
Closed Access
Page 1 - Next Page

Scroll to top