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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:

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

Showing 26-50 of 215 citing articles:

Algal nutraceuticals: A perspective on metabolic diversity, current food applications, and prospects in the field of metabolomics
Pascual García-Pérez, Lucía Cassani, Paula García-Oliveira, et al.
Food Chemistry (2022) Vol. 409, pp. 135295-135295
Open Access | Times Cited: 43
Bioactive Peptides from Algae: Traditional and Novel Generation Strategies, Structure-Function Relationships, and Bioinformatics as Predictive Tools for Bioactivity
Jack O’Connor, Marco García‐Vaquero, Steve Meaney, et al.
Marine Drugs (2022) Vol. 20, Iss. 5, pp. 317-317
Open Access | Times Cited: 40
Applications of Microalgae in Foods, Pharma and Feeds and Their Use as Fertilizers and Biostimulants: Legislation and Regulatory Aspects for Consideration
Su Min, Leen Bastiaens, Joran Verspreet, et al.
Foods (2023) Vol. 12, Iss. 20, pp. 3878-3878
Open Access | Times Cited: 40
The Potential of Marine Microalgae for the Production of Food, Feed, and Fuel (3F)
Chandan Mahata, Probir Das, Shoyeb Khan, et al.
Fermentation (2022) Vol. 8, Iss. 7, pp. 316-316
Open Access | Times Cited: 39
Microbial meat: A sustainable vegan protein source produced from agri-waste to feed the world
Samara Cardoso Alves, Erick Díaz-Ruiz, Bruna Lisboa, et al.
Food Research International (2023) Vol. 166, pp. 112596-112596
Closed Access | Times Cited: 29
Encapsulation of microalgal-based carotenoids: Recent advances in stability and food applications
Imen Hamed, Mehran Moradi, Parya Ezati, et al.
Trends in Food Science & Technology (2023) Vol. 138, pp. 382-398
Closed Access | Times Cited: 29
Microalgae and cyanobacteria polysaccharides: Important link for nutrient recycling and revalorization of agro-industrial wastewater
Mariana Franco‐Morgado, Genaro G. Amador‐Espejo, Marisol Pérez-Cortés, et al.
Applied Food Research (2023) Vol. 3, Iss. 1, pp. 100296-100296
Open Access | Times Cited: 26
Microalgae as future food: Rich nutrients, safety, production costs and environmental effects
Le Gao, Yujia Qin, Xu Zhou, et al.
The Science of The Total Environment (2024) Vol. 927, pp. 172167-172167
Closed Access | Times Cited: 14
Physicochemical and Functional Properties of Spirulina and Chlorella Proteins Obtained by Iso-Electric Precipitation
Yakoub Ladjal-Ettoumi, Lina Hadjer Douik, Meriem Hamadi, et al.
Food Biophysics (2024) Vol. 19, Iss. 2, pp. 439-452
Closed Access | Times Cited: 11
Sustainable Poultry Feeding Strategies for Achieving Zero Hunger and Enhancing Food Quality
Petru Alexandru Vlaicu, Arabela Elena Untea, Alexandra Gabriela Oancea
Agriculture (2024) Vol. 14, Iss. 10, pp. 1811-1811
Open Access | Times Cited: 10
Enhancing Meat Quality and Nutritional Value in Monogastric Livestock Using Sustainable Novel Feed Ingredients
José A. M. Prates
Foods (2025) Vol. 14, Iss. 2, pp. 146-146
Open Access | Times Cited: 1
Utilization of Microalgae and Duckweed as Sustainable Protein Sources for Food and Feed: Nutritional Potential and Functional Applications
Yingjie Song, Zhangli Hu, Sizhao Liu, et al.
Journal of Agricultural and Food Chemistry (2025)
Open Access | Times Cited: 1
Microalgae biomass – a source of sustainable dietary bioactive compounds towards improved health and well-being
Maria Silva, Pedro Geada, Ricardo N. Pereira, et al.
Food Chemistry Advances (2025), pp. 100926-100926
Open Access | Times Cited: 1
Aquaculture as a circular bio-economy model with Galicia as a study case: How to transform waste into revalorized by-products
María Fraga-Corral, Paolo Ronza, Paula García-Oliveira, et al.
Trends in Food Science & Technology (2021) Vol. 119, pp. 23-35
Open Access | Times Cited: 54
Trends and expected benefits of the breaking edge food technologies in 2021–2030
Volodymyr Ivanov, Oleksandr Shevchenko, Andrii Marynin, et al.
Ukrainian Food Journal (2021) Vol. 10, Iss. 1, pp. 7-36
Open Access | Times Cited: 44
Control strategies against algal fouling in membrane processes applied for microalgae biomass harvesting
Marco Malaguti, Andres Felipe Novoa, Francesco Ricceri, et al.
Journal of Water Process Engineering (2022) Vol. 47, pp. 102787-102787
Closed Access | Times Cited: 36
Exploring alternative protein sources: Evidence from patents and articles focusing on food markets
Deborah Murowaniecki Otero, Gabriela da Rocha Lemos Mendes, Andressa Jantzen da Silva Lucas, et al.
Food Chemistry (2022) Vol. 394, pp. 133486-133486
Open Access | Times Cited: 35
Treatment updates of microalgae biomass for bioethanol production: A comparative study
Kusmiyati Kusmiyati, Hadiyanto Hadiyanto, Ahmad Fudholi
Journal of Cleaner Production (2022) Vol. 383, pp. 135236-135236
Closed Access | Times Cited: 35
Recent Progress in Microalgal Squalene Production and Its Cosmetic Application
Çağla Yarkent, Suphi Ş. Öncel
Biotechnology and Bioprocess Engineering (2022) Vol. 27, Iss. 3, pp. 295-305
Open Access | Times Cited: 29
Agri-Food Surplus, Waste and Loss as Sustainable Biobased Ingredients: A Review
Joana P. B. Rodrigues, Ângela Liberal, Spyridon Α. Petropoulos, et al.
Molecules (2022) Vol. 27, Iss. 16, pp. 5200-5200
Open Access | Times Cited: 29
Enhancing effect of Platymonas addition on water quality, microbial community diversity and shrimp performance in biofloc-based tanks for Penaeus vannamei nursery
Sheng Dong, Yu Li, Fei Huang, et al.
Aquaculture (2022) Vol. 554, pp. 738057-738057
Closed Access | Times Cited: 28
A critical review of fungal proteins: Emerging preparation technology, active efficacy and food application
Bijie Wang, Ying Shi, Hongyun Lu, et al.
Trends in Food Science & Technology (2023) Vol. 141, pp. 104178-104178
Closed Access | Times Cited: 22
An extensive review of marine pigments: sources, biotechnological applications, and sustainability
Luis Alfonso Muñoz-Miranda, Maricarmen Iñiguez‐Moreno
Aquatic Sciences (2023) Vol. 85, Iss. 3
Open Access | Times Cited: 21
Advanced microbial protein technologies are promising for supporting global food-feed supply chains with positive environmental impacts
Mostafa Sobhi, Eman Zakaria, Feifei Zhu, et al.
The Science of The Total Environment (2023) Vol. 894, pp. 165044-165044
Closed Access | Times Cited: 18
Mycoprotein as a meat substitute: production, functional properties, and current challenges‐a review
Rahim Khan, Fatema Hossain Brishti, Brisha Arulrajah, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 1, pp. 522-544
Open Access | Times Cited: 18

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