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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 a Source of Natural Flavors in Innovative Foods
Nellie Francezon, Ariane Tremblay, Jean‐Luc Mouget, et al.
Journal of Agricultural and Food Chemistry (2021) Vol. 69, Iss. 40, pp. 11753-11772
Closed Access | Times Cited: 70

Showing 26-50 of 70 citing articles:

Inhibitory Effects of κ-Carrageenan Oligosaccharides on Histamine Formation in Atlantic Mackerel (Scomber scombrus) During Cold Storage
Zilong Guo, Feng Xiao, J Han, et al.
Food Bioscience (2025) Vol. 64, pp. 105921-105921
Closed Access
An Investigation Into Soup With the Addition of Brown Seaweed (Ascophyllum nodosum) and Red Seaweed (Chondrus crispus) Using Nonconsumers of Seaweed
Allison Stright, Kaitlyn Frampton, Matthew B. McSweeney
Journal of Sensory Studies (2025) Vol. 40, Iss. 1
Open Access
Potential Applications of Algae in Foods
Harinderjeet Kaur, Manmeet Kaur, Saurabh Gupta, et al.
(2025), pp. 65-83
Closed 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
Comparative evaluation of the flavor characteristics and nutritional value of different varieties of Gracilariopsis lemaneiformis by sensory flavor chemistry
Na Zhou, Mengyao Zhao, Xue Sun, et al.
Food Chemistry X (2025) Vol. 26, pp. 102332-102332
Open Access
Consumer Perception of Sugar Kelp (Saccharina latissima) Addition to Soup
Mackenzie Gorman, Matthew Code, Allison Stright, et al.
Sustainability (2025) Vol. 17, Iss. 5, pp. 2042-2042
Open Access
Informing Starch‐Based Food Product Designs With Seaweeds Using an Analytical Kano‐Quality Function Deployment Model
Reciel Ann Cullano, Ann Myril Tiu, Samantha Shane Evangelista, et al.
Journal of Texture Studies (2025) Vol. 56, Iss. 2
Open Access
Effects of Sodium Acetate and Sodium Butyrate on the Volatile Compounds in Mare’s Milk Based on GC-IMS Analysis
Shengchen Zheng, Jian-Wei Lin, Yong Chen, et al.
Animals (2025) Vol. 15, Iss. 6, pp. 844-844
Open Access
Production, characterization and antioxidant analysis on the Undaria-based alcoholic beverages using response surface method and HS-SPME-GC × GC-TOF-MS
Fangru Nan, Hao Gong, Feng Jia, et al.
Food Chemistry X (2025), pp. 102428-102428
Open Access
New wave of flavours – On new ways of developing and processing seaweed flavours
Sophie Jensen, Aðalheiður Ólafsdóttir, Brynja Einarsdóttir, et al.
International Journal of Gastronomy and Food Science (2022) Vol. 29, pp. 100566-100566
Closed Access | Times Cited: 18
Potentially Beneficial Effects on Healthy Aging by Supplementation of the EPA-Rich Microalgae Phaeodactylum tricornutum or Its Supernatant—A Randomized Controlled Pilot Trial in Elderly Individuals
Lena Kopp, Konstantin Frick, Katja Lehnert, et al.
Marine Drugs (2022) Vol. 20, Iss. 11, pp. 716-716
Open Access | Times Cited: 16
Chocolates enriched with seaweed: Sensory profiling and consumer segmentation
Abigail Salgado, Bruno Moreira-Leite, Anabela Afonso, et al.
International Journal of Gastronomy and Food Science (2023) Vol. 33, pp. 100747-100747
Closed Access | Times Cited: 9
Chemical composition of sustainable Mediterranean macroalgae obtained from land-based and sea-based aquaculture systems
Víctor Arcos‐Limiñana, Tiphaine Benoist, Silvia Anton Sempere, et al.
Food Bioscience (2023) Vol. 54, pp. 102902-102902
Open Access | Times Cited: 9
Green Extraction of Carrageenans from Mastocarpus stellatus
Noelia Flórez‐Fernández, Elena Falqué, Herminia Domı́nguez, et al.
Polymers (2022) Vol. 14, Iss. 3, pp. 554-554
Open Access | Times Cited: 14
Economic analysis of volatile characteristics of Haematococcus pluvialis and the effect of roasting temperature on the profile of volatiles and chemical components
Lulu Liu, Xiaohui Liu, Jia Jing, et al.
Algal Research (2022) Vol. 64, pp. 102690-102690
Closed Access | Times Cited: 14
Integration of Arthrospira platensis (spirulina) into the brewing process to develop new beers with unique sensory properties
Nino Beisler, Michael Sandmann
Frontiers in Sustainable Food Systems (2022) Vol. 6
Open Access | Times Cited: 12
Environmental conditions influence on the physicochemical properties of wild and cultivated Palmaria palmata in the Canadian Atlantic shore
Margarida Maria Monteiro Vasconcelos, Gabriela Vollet Marson, Sylvie L. Turgeon, et al.
Journal of Applied Phycology (2022) Vol. 34, Iss. 5, pp. 2565-2578
Closed Access | Times Cited: 11
Antioxidant and Anti-inflammatory Effects of Marine Phlorotannins and Bromophenols Supportive of Their Anticancer Potential
Luis Goya, Raquel Mateos
Nutrition Reviews (2024)
Open Access | Times Cited: 2
Fermentation of Pyropia spp. seaweed: a comprehensive review on processing conditions, biological activities and potential applications in the food industry
Yuling Yang, Hong Lin, Xiaoting Fu
Critical Reviews in Food Science and Nutrition (2024), pp. 1-16
Closed Access | Times Cited: 2
Free and bound phenolic profiles and antioxidant ability of eleven marine macroalgae from the South China Sea
Ziting Peng, Yujiao Wu, Qiongyao Fu, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 2
Impact of temperature and cooking time on the physicochemical properties and sensory potential of seaweed water extracts of Palmaria palmata and Saccharina longicruris
Bétina Lafeuille, Nellie Francezon, Charles Goulet, et al.
Journal of Applied Phycology (2022) Vol. 34, Iss. 3, pp. 1731-1747
Closed Access | Times Cited: 11
Comparative evaluation of physical characteristics and volatile flavor components of Bangia fusco-purpurea subjected to hot air drying and vacuum freeze-drying
Jingna Wu, Nan Pan, Xiaoting Chen, et al.
Current Research in Food Science (2023) Vol. 7, pp. 100624-100624
Open Access | Times Cited: 5
Sources and pathways of halomethoxybenzenes in northern Baltic estuaries
Terry F. Bidleman, Kathleen Agosta, Agneta Andersson, et al.
Frontiers in Marine Science (2023) Vol. 10
Open Access | Times Cited: 4
Insights into the volatile profile of a red macroalga (Gracilaria vermiculophylla) for future food applications
Sílvia Petronilho, Ângelo C. Salvador, Isabel Silva, et al.
Algal Research (2024) Vol. 78, pp. 103402-103402
Open Access | Times Cited: 1
Marine Seaweed Polysaccharides: An Insight into Biological Activities and Biomedical Applications
B Jegadeshwari, Saraswathy S.D.
The Natural Products Journal (2024) Vol. 14, Iss. 9
Closed Access | Times Cited: 1

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