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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:

Consumer acceptability and chemical composition of whole‐wheat breads incorporated with brown seaweed (Ascophyllum nodosum) or red seaweed (Chondrus crispus)
Timothy A. C. Lamont, Matthew B. McSweeney
Journal of the Science of Food and Agriculture (2020) Vol. 101, Iss. 4, pp. 1507-1514
Closed Access | Times Cited: 38

Showing 1-25 of 38 citing articles:

Seaweeds as a Source of Functional Proteins
Punniamoorthy Thiviya, Ashoka Gamage, Nalin Suranjith Gama-Arachchige, et al.
Phycology (2022) Vol. 2, Iss. 2, pp. 216-243
Open Access | Times Cited: 89
Biomolecules from Macroalgae—Nutritional Profile and Bioactives for Novel Food Product Development
Laura E. Healy, Xianglu Zhu, Milica Pojić, et al.
Biomolecules (2023) Vol. 13, Iss. 2, pp. 386-386
Open Access | Times Cited: 40
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: 39
A review of volatile compounds in edible macroalgae
Shuang Li, Meijuan Hu, Yupei Tong, et al.
Food Research International (2023) Vol. 165, pp. 112559-112559
Closed Access | Times Cited: 25
Effects of processing on the physicochemical characteristics and health benefits of algae products: Trade-offs among food carbon footprint, nutrient profiles, health properties, and consumer acceptance
Yifan Chen, Lijun You, Dongxiao Sun‐Waterhouse
Trends in Food Science & Technology (2024) Vol. 147, pp. 104375-104375
Closed Access | Times Cited: 9
Nutritional and therapeutic potential of functional components of brown seaweed: A review
Yuliya Alloyarova, Daria S. Kolotova, Svetlana R. Derkach
Foods and raw materials (2024) Vol. 12, Iss. 2, pp. 398-419
Open Access | Times Cited: 8
Consumer Knowledge and Acceptance of “Algae” as a Protein Alternative: A UK-Based Qualitative Study
Chloe Mellor, Rochelle Embling, Louise Neilson, et al.
Foods (2022) Vol. 11, Iss. 12, pp. 1703-1703
Open Access | Times Cited: 31
‘Edible seaweeds’ as an alternative to animal-based proteins in the UK: Identifying product beliefs and consumer traits as drivers of consumer acceptability for macroalgae
Rochelle Embling, Louise Neilson, Tennessee Randall, et al.
Food Quality and Preference (2022) Vol. 100, pp. 104613-104613
Open Access | Times Cited: 28
Incorporation of Sea Spaghetti (Himanthalia elongata) in Low-Salt Beef Patties: Effect on Sensory Profile and Consumer Hedonic and Emotional Response
Artur Głuchowski, Emily Crofton, Elena S. Inguglia, et al.
Foods (2024) Vol. 13, Iss. 8, pp. 1197-1197
Open Access | Times Cited: 6
Macroalgal biomass in terms of third-generation biorefinery concept: Current status and techno-economic analysis – A review
K.D. González-Gloria, Rosa M. Rodríguez‐Jasso, Shiva, et al.
Bioresource Technology Reports (2021) Vol. 16, pp. 100863-100863
Closed Access | Times Cited: 37
Do Consumers Want Seaweed in Their Food? A Study Evaluating Emotional Responses to Foods Containing Seaweed
Rachael Moss, Matthew B. McSweeney
Foods (2021) Vol. 10, Iss. 11, pp. 2737-2737
Open Access | Times Cited: 29
Consumer perception of salt‐reduced bread with the addition of brown seaweed evaluated under blinded and informed conditions
Mackenzie Gorman, Rachael Moss, Sophie Barker, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 103, Iss. 5, pp. 2337-2346
Open Access | Times Cited: 11
An Update on the Chemical Constituents and Biological Properties of Selected Species of an Underpinned Genus of Red Algae: Chondrus
Seon‐Joo Park, Anshul Sharma, Hae‐Jeung Lee
Marine Drugs (2024) Vol. 22, Iss. 1, pp. 47-47
Open Access | Times Cited: 4
Seaweed extract as an effective dough conditioner in bread manufacturing
Lukas Salvó Aabel, Elena Hakme, Cecilie Wirenfeldt Nielsen, et al.
LWT (2024) Vol. 197, pp. 115881-115881
Open Access | Times Cited: 4
Fermented and unfermented brown macroalgae as partial salt replacers in sodium-reduced dough and bread
Catrin Tyl, Shiori Koga, Johanna Liberg Krook, et al.
European Food Research and Technology (2024) Vol. 250, Iss. 6, pp. 1573-1585
Open Access | Times Cited: 4
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
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
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
Physicochemical, Sensory Properties and Lipid Oxidation of Chicken Sausages Supplemented with Three Types of Seaweed
Elisha Munsu, Hana Mohd Zaini, Patricia Matanjun, et al.
Applied Sciences (2021) Vol. 11, Iss. 23, pp. 11347-11347
Open Access | Times Cited: 25
Effect of quinoa, chia and millet addition on consumer acceptability of gluten‐free bread
Rachael Moss, Matthew B. McSweeney
International Journal of Food Science & Technology (2021) Vol. 57, Iss. 2, pp. 1248-1258
Closed Access | Times Cited: 18
Seaweeds: Potential Applications of the Aquatic Vegetables to Augment Nutritional Composition, Texture, and Health Benefits of Food and Food Products
Jesmi Debbarma, P. Viji, Madhusudana Rao Badireddy, et al.
Springer eBooks (2022), pp. 3-54
Closed Access | Times Cited: 12
The use of sugar kelp (Saccharina latissima) as a seasoning for popcorn: An investigation of consumer acceptance, sensory perception and emotional response
Rachael Moss, Tanvi Dabas, Allison Stright, et al.
Food and Humanity (2024) Vol. 3, pp. 100382-100382
Open Access | Times Cited: 2
Phylogeography of the economic seaweeds <italic>Chondrus</italic> (Gigartinales, Rhodophyta) in the northwest Pacific based on <italic>rbc</italic>L and COI-5P genes
Mi Yeon Yang, Myung Sook Kim
ALGAE (2022) Vol. 37, Iss. 2, pp. 135-147
Open Access | Times Cited: 8
Assessment of dough rheological characteristics and soft bread roll quality of wheat flour incorporated with seaweed powder
Hasmadi Mamat, Yeoh Wan Chen, Mansoor Abdul Hamid, et al.
British Food Journal (2021) Vol. 123, Iss. 12, pp. 3888-3901
Closed Access | Times Cited: 11
Utilization of Sargassum crassifolium seaweed powder as a functional ingredient in wheat noodles
Dayani Imansa Egodavitharana, Sonali Manikkrama, Bambaranda Vidana Arachchilage Sune Bambaranda, et al.
Journal of Applied Phycology (2024) Vol. 36, Iss. 5, pp. 2903-2915
Closed Access | Times Cited: 1
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