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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:

Development of functional pasta with microencapsulated Spirulina: technological and sensorial effects
Cindiele Karen Zen, Caroline Balensiefer Vicenzi Tiepo, Raíssa Vieira da Silva, et al.
Journal of the Science of Food and Agriculture (2019) Vol. 100, Iss. 5, pp. 2018-2026
Closed Access | Times Cited: 60

Showing 1-25 of 60 citing articles:

Carotenoids and Chlorophylls as Antioxidants
Antonio Pérez‐Gálvez, Isabel Viera, María Roca
Antioxidants (2020) Vol. 9, Iss. 6, pp. 505-505
Open Access | Times Cited: 344
Functional properties of bioactive compounds from Spirulina spp.: Current status and future trends
Débora Gonçalves Bortolini, Giselle Maria Maciel, Isabela de Andrade Arruda Fernandes, et al.
Food Chemistry Molecular Sciences (2022) Vol. 5, pp. 100134-100134
Open Access | Times Cited: 115
Chlorophylls as Natural Bioactive Compounds Existing in Food By-Products: A Critical Review
Peyman Ebrahimi, Zahra Shokramraji, Setareh Tavakkoli, et al.
Plants (2023) Vol. 12, Iss. 7, pp. 1533-1533
Open Access | Times Cited: 81
Microalgae Proteins as Sustainable Ingredients in Novel Foods: Recent Developments and Challenges
Ornella Kongi Mosibo, Giovanna Ferrentino, Chibuike C. Udenigwe
Foods (2024) Vol. 13, Iss. 5, pp. 733-733
Open Access | Times Cited: 37
Recent progress in natural seaweed pigments: Green extraction, health-promoting activities, techno-functional properties and role in intelligent food packaging
Muhammad Faisal Manzoor, Muhammad Talha Afraz, Betül Bay Yılmaz, et al.
Journal of Agriculture and Food Research (2024) Vol. 15, pp. 100991-100991
Open Access | Times Cited: 18
Microalgae Encapsulation Systems for Food, Pharmaceutical and Cosmetics Applications
Marta Vinha Vieira, Lorenzo Pastrana, Pablo Fuciños
Marine Drugs (2020) Vol. 18, Iss. 12, pp. 644-644
Open Access | Times Cited: 128
Spirulina platensis Protein as Sustainable Ingredient for Nutritional Food Products Development
Milena M. Ramírez-Rodrigues, Carolina Estrada-Beristain, Jorge Metri-Ojeda, et al.
Sustainability (2021) Vol. 13, Iss. 12, pp. 6849-6849
Open Access | Times Cited: 73
Marine algae colorants: Antioxidant, anti-diabetic properties and applications in food industry
Temjensangba Imchen, Keisham S. Singh
Algal Research (2022) Vol. 69, pp. 102898-102898
Closed Access | Times Cited: 44
Development of Novel Pasta Products with Evidence Based Impacts on Health—A Review
Mike Sissons
Foods (2022) Vol. 11, Iss. 1, pp. 123-123
Open Access | Times Cited: 42
Upcycling food processing industrial wastes in Spirulina cultivation: A perspective on the advancement of Sustainable Development Goal 12
Bavatharny Thevarajah, P.H.V. Nimarshana, Galbadage Don Shehan Sandeepa, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104537-104537
Closed Access | Times Cited: 13
Narrative Review of the Current and Future Perspectives of Phycobiliproteins’ Applications in the Food Industry: From Natural Colors to Alternative Proteins
Simeon Minić, Nikola Gligorijević, Luka Veličković, et al.
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 13, pp. 7187-7187
Open Access | Times Cited: 9
Lipid-based carriers for food ingredients delivery
Lívia Alves Barroso, Cláudia Viegas, João Vieira, et al.
Journal of Food Engineering (2020) Vol. 295, pp. 110451-110451
Closed Access | Times Cited: 65
Use of encapsulation technology to enrich and fortify bakery, pasta, and cereal-based products
Leila Kamali Rousta, Samad Bodbodak, Mohammad Nejatian, et al.
Trends in Food Science & Technology (2021) Vol. 118, pp. 688-710
Closed Access | Times Cited: 50
A Critical Review on the Microencapsulation of Bioactive Compounds and Their Application
Kehao Huang, Yingzhi Yuan, Baojun Xu
Food Reviews International (2021) Vol. 39, Iss. 5, pp. 2594-2634
Closed Access | Times Cited: 46
Recent advances in the integrated biorefinery concept for the valorization of algal biomass through sustainable routes
Richa Katiyar, Shivali Banerjee, Amit Arora
Biofuels Bioproducts and Biorefining (2021) Vol. 15, Iss. 3, pp. 879-898
Closed Access | Times Cited: 41
Effect of the addition of Spirulina sp. biomass on the development and characterization of functional food
Leila Magda Rodrigues Almeida, Larissa Farias da Silva Cruz, Bruna Aparecida Souza Machado, et al.
Algal Research (2021) Vol. 58, pp. 102387-102387
Closed Access | Times Cited: 41
Development of ice cream with reduction of sugar and fat by the addition of inulin, Spirulina platensis or phycocyanin
Larissa da Silva Faresin, Rafaela Julyana Barboza Devos, Christian Oliveira Reinehr, et al.
International Journal of Gastronomy and Food Science (2021) Vol. 27, pp. 100445-100445
Closed Access | Times Cited: 41
Improving the thermal stability of natural bioactive ingredients via encapsulation technology
Samad Bodbodak, Mohammad Nejatian, Amir Pouya Ghandehari Yazdi, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 10, pp. 2824-2846
Closed Access | Times Cited: 29
A zero-waste approach for the production and use of Arthrospira platensis as a protein source in foods and as a plant biostimulant in agriculture
Silvia Villaró, F.G. Acién, Javier Alarcón, et al.
Journal of Applied Phycology (2023) Vol. 35, Iss. 6, pp. 2619-2630
Open Access | Times Cited: 19
Research trends and current requirements and challenges in the industrial production of spirulina as a food source
Silvia Villaró‐Cos, José Luís Guzmán, F.G. Acién, et al.
Trends in Food Science & Technology (2023) Vol. 143, pp. 104280-104280
Closed Access | Times Cited: 18
Innovative Methods of Encapsulation and Enrichment of Cereal-Based Pasta Products with Biofunctional Compounds
Weronika Bińkowska, Arkadiusz Szpicer, Iwona Wojtasik‐Kalinowska, et al.
Applied Sciences (2024) Vol. 14, Iss. 4, pp. 1442-1442
Open Access | Times Cited: 7
Developing a functional gluten-free sourdough bread by incorporating Quinoa, Amaranth, Rice and Spirulina
Rocío Peñalver, Gema Nieto
LWT (2024) Vol. 201, pp. 116162-116162
Open Access | Times Cited: 6
Spirulina-Enriched Pasta as Functional Food Rich in Protein and Antioxidant
Ahmed A. Hussein, Ibrahim Gamil, Mohie M. Kamil, et al.
Biointerface Research in Applied Chemistry (2021) Vol. 11, Iss. 6, pp. 14736-14750
Open Access | Times Cited: 37
Nutritional and Technological Quality of High Protein Pasta
Maria Cristina Messia, Francesca Cuomo, Luisa Falasca, et al.
Foods (2021) Vol. 10, Iss. 3, pp. 589-589
Open Access | Times Cited: 35
Glycemic Index Values of Pasta Products: An Overview
Giuseppe Di Pede, Rossella Dodi, Cecilia Scarpa, et al.
Foods (2021) Vol. 10, Iss. 11, pp. 2541-2541
Open Access | Times Cited: 34
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