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
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 51-75 of 70 citing articles:
Insights into the structuring ability of two brown seaweeds (Laminaria digitata and Saccharina latissima) for applications as natural texturisers
Antonio Souto-Prieto, Marta Martínez‐Sanz, Tania Ferreiro, et al.
Algal Research (2024) Vol. 80, pp. 103548-103548
Open Access | Times Cited: 1
Antonio Souto-Prieto, Marta Martínez‐Sanz, Tania Ferreiro, et al.
Algal Research (2024) Vol. 80, pp. 103548-103548
Open Access | Times Cited: 1
Utilizing Seaweeds for Food Production and Applications: A Comprehensive Review of Kappaphycus Alvarezii
Hasmadi Mamat, Ahmad Hazim Abdul Aziz, M.K. Zainol, et al.
Journal of Aquatic Food Product Technology (2024) Vol. 33, Iss. 7, pp. 553-572
Closed Access | Times Cited: 1
Hasmadi Mamat, Ahmad Hazim Abdul Aziz, M.K. Zainol, et al.
Journal of Aquatic Food Product Technology (2024) Vol. 33, Iss. 7, pp. 553-572
Closed Access | Times Cited: 1
Field Cricket (Gryllus bimaculatus) and Spirulina (Arthrospira platensis) Powders as Environmentally Friendly Protein Enrichment Ingredients in Corn Snacks
Millena Ruszkowska, Małgorzata Tańska, Joanna Miedzianka, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2390-2390
Open Access | Times Cited: 1
Millena Ruszkowska, Małgorzata Tańska, Joanna Miedzianka, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2390-2390
Open Access | Times Cited: 1
Flavor-Boosting of Phaeodactylum tricornutum by Fermentation with Edible Mushrooms
Marina Rigling, Jiaqi Liang, Isa Entenmann, et al.
Journal of Food Composition and Analysis (2024), pp. 106744-106744
Open Access | Times Cited: 1
Marina Rigling, Jiaqi Liang, Isa Entenmann, et al.
Journal of Food Composition and Analysis (2024), pp. 106744-106744
Open Access | Times Cited: 1
Microencapsulation of a green microalga (Chlorella vulgaris) by complex coacervation for its valuation as a feasible ingredient in pear snacks
Nadjet Djihad, Naima Oukil, Sarah Hamid, et al.
Algal Research (2024), pp. 103727-103727
Open Access | Times Cited: 1
Nadjet Djihad, Naima Oukil, Sarah Hamid, et al.
Algal Research (2024), pp. 103727-103727
Open Access | Times Cited: 1
The significant value of sustainable cosmetics fragrance in the spotlight after COVID ‐19
Jinkyung Lee, Ki Han Kwon
Journal of Cosmetic Dermatology (2022) Vol. 21, Iss. 12, pp. 6540-6548
Closed Access | Times Cited: 6
Jinkyung Lee, Ki Han Kwon
Journal of Cosmetic Dermatology (2022) Vol. 21, Iss. 12, pp. 6540-6548
Closed Access | Times Cited: 6
Flavour of Novel Food Proteins
Cassandra Maya, Shruti P. Shertukde, Changqi Liu
Royal Society of Chemistry eBooks (2023), pp. 234-274
Closed Access | Times Cited: 3
Cassandra Maya, Shruti P. Shertukde, Changqi Liu
Royal Society of Chemistry eBooks (2023), pp. 234-274
Closed Access | Times Cited: 3
OVERVIEW OF DEVELOPMENT STRATEGIES AND FEATURES OF PRODUCTION OF INNOVATIVE ALGAE PRODUCTS
Liudmyla Peshuk, Iryna Simonova, Дар'я Ю. Приходько
Bulletin of the National Technical University «KhPI» Series New solutions in modern technologies (2023), Iss. 2(16), pp. 86-91
Open Access | Times Cited: 2
Liudmyla Peshuk, Iryna Simonova, Дар'я Ю. Приходько
Bulletin of the National Technical University «KhPI» Series New solutions in modern technologies (2023), Iss. 2(16), pp. 86-91
Open Access | Times Cited: 2
Empowering the community of Bokesan village through production of So Ikie (Nila-algae fish sausage)
Fransisca Shinta Maharini, Maria Amrijati Lubijarsih, Emmelia Rahmawati
Journal of Community Service and Empowerment (2024) Vol. 5, Iss. 1, pp. 94-102
Open Access
Fransisca Shinta Maharini, Maria Amrijati Lubijarsih, Emmelia Rahmawati
Journal of Community Service and Empowerment (2024) Vol. 5, Iss. 1, pp. 94-102
Open Access
Flavor Ingredient Sustainability and Biotechnology
Mindy Davila, Xiaofen Du
Springer eBooks (2024), pp. 91-112
Closed Access
Mindy Davila, Xiaofen Du
Springer eBooks (2024), pp. 91-112
Closed Access
Algae as Crop Plants Being a Source of Bioactive Ingredients of Pharmaceutical and Dietary Importance
Agata Jabłońska‐Trypuć
Agronomy (2024) Vol. 14, Iss. 5, pp. 895-895
Open Access
Agata Jabłońska‐Trypuć
Agronomy (2024) Vol. 14, Iss. 5, pp. 895-895
Open Access
Carotenoids as food additives
Rayees Ul Islam, Pir Mohammad Junaid, ChandrasekarLakshmi Krithika, et al.
Elsevier eBooks (2024), pp. 369-400
Closed Access
Rayees Ul Islam, Pir Mohammad Junaid, ChandrasekarLakshmi Krithika, et al.
Elsevier eBooks (2024), pp. 369-400
Closed Access
A Comparison between the Production of Edible Macroalgae Worldwide and in the Mediterranean Sea
Gorana Jelić Mrčelić, Svjetlana Krstulović Šifner, Vedrana Nerlović
Oceans (2024) Vol. 5, Iss. 3, pp. 442-465
Open Access
Gorana Jelić Mrčelić, Svjetlana Krstulović Šifner, Vedrana Nerlović
Oceans (2024) Vol. 5, Iss. 3, pp. 442-465
Open Access
The role of sourdough technology in modulating the sensory and rheology properties of the alternative food sources (macro/microalgae, insects, and fungi)
Dubravka Škrobot, Jelena Tomić, Nikola Maravić
Elsevier eBooks (2024), pp. 423-447
Closed Access
Dubravka Škrobot, Jelena Tomić, Nikola Maravić
Elsevier eBooks (2024), pp. 423-447
Closed Access
Exploring the Remarkable Potential of Algal Biomass for the Production of Nutraceutical Compounds and Their Applications
Muhammad Mufidul Islam, Irfan Ahmad, Hafiz Abdullah Shakir, et al.
ChemBioEng Reviews (2024)
Closed Access
Muhammad Mufidul Islam, Irfan Ahmad, Hafiz Abdullah Shakir, et al.
ChemBioEng Reviews (2024)
Closed Access
A Study on the Formation and Change of Yesso Scallop Odor Characteristics by GC-O-MS, Sensory Evaluation, and Flavor-Precursor Analysis
Runze Fu, Jianhui Su, Yu He, et al.
Aquaculture Research (2023) Vol. 2023, pp. 1-18
Open Access | Times Cited: 1
Runze Fu, Jianhui Su, Yu He, et al.
Aquaculture Research (2023) Vol. 2023, pp. 1-18
Open Access | Times Cited: 1
Increasing intention to eat seaweeds through culinary workshops with a chef: A randomized controlled study on Quebec consumers
Bétina Lafeuille, Mylène Turcotte, Éric Tamigneaux, et al.
Food Quality and Preference (2023) Vol. 113, pp. 105074-105074
Closed Access | Times Cited: 1
Bétina Lafeuille, Mylène Turcotte, Éric Tamigneaux, et al.
Food Quality and Preference (2023) Vol. 113, pp. 105074-105074
Closed Access | Times Cited: 1
Effects of cooking on the composition of volatiles, total phenolic compounds, and antioxidant capacity of three Chilean seaweeds
Valentina Figueroa, Susan Løvstad Holdt, Charlotte Jacobsen, et al.
Journal of Applied Phycology (2023) Vol. 35, Iss. 6, pp. 3057-3068
Open Access
Valentina Figueroa, Susan Løvstad Holdt, Charlotte Jacobsen, et al.
Journal of Applied Phycology (2023) Vol. 35, Iss. 6, pp. 3057-3068
Open Access
Consumer Perceptions of Food Proteins and Protein-enriched Foods
Jing Zhao, Minwei Xu, Jesse Baker, et al.
Royal Society of Chemistry eBooks (2023), pp. 20-44
Closed Access
Jing Zhao, Minwei Xu, Jesse Baker, et al.
Royal Society of Chemistry eBooks (2023), pp. 20-44
Closed Access
Sensory descriptors for three edible Chilean seaweeds and their relations to umami components and instrumental texture
Valentina Figueroa, Andrea Bunger, Jaime Ortíz, et al.
Research Square (Research Square) (2022)
Open Access
Valentina Figueroa, Andrea Bunger, Jaime Ortíz, et al.
Research Square (Research Square) (2022)
Open Access
