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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:

Foods with microalgae and seaweeds fostering consumers health: a review on scientific and market innovations
Paulo Nova, Ana P. S. Martins, Carla Teixeira, et al.
Journal of Applied Phycology (2020) Vol. 32, Iss. 3, pp. 1789-1802
Closed Access | Times Cited: 75

Showing 1-25 of 75 citing articles:

Algal proteins: Production strategies and nutritional and functional properties
Pedro Geada, Catarina Moreira, Maria Silva, et al.
Bioresource Technology (2021) Vol. 332, pp. 125125-125125
Open Access | Times Cited: 183
Bioactive peptides derived from marine sources: Biological and functional properties
Sara A. Cunha, Manuela Pintado
Trends in Food Science & Technology (2021) Vol. 119, pp. 348-370
Closed Access | Times Cited: 162
Algae as Food in Europe: An Overview of Species Diversity and Their Application
Madalena Mendes, Sofia Navalho, Alice Ferreira, et al.
Foods (2022) Vol. 11, Iss. 13, pp. 1871-1871
Open Access | Times Cited: 141
Microalgae n-3 PUFAs Production and Use in Food and Feed Industries
Marine Remize, Yves Brunel, Joana Silva, et al.
Marine Drugs (2021) Vol. 19, Iss. 2, pp. 113-113
Open Access | Times Cited: 136
Microalgae: Bioactive Composition, Health Benefits, Safety and Prospects as Potential High-Value Ingredients for the Functional Food Industry
Josephine Ampofo, Lord Abbey
Foods (2022) Vol. 11, Iss. 12, pp. 1744-1744
Open Access | Times Cited: 119
Seaweed products for the future: Using current tools to develop a sustainable food industry
Marthe Jordbrekk Blikra, Themistoklis Altintzoglou, Trond Løvdal, et al.
Trends in Food Science & Technology (2021) Vol. 118, pp. 765-776
Open Access | Times Cited: 113
Microalgae, Seaweeds and Aquatic Bacteria, Archaea, and Yeasts: Sources of Carotenoids with Potential Antioxidant and Anti-Inflammatory Health-Promoting Actions in the Sustainability Era
Paula Mapelli‐Brahm, Patricia Gómez‐Villegas, Mariana Gonda, et al.
Marine Drugs (2023) Vol. 21, Iss. 6, pp. 340-340
Open Access | Times Cited: 46
Astaxanthin: Past, Present, and Future
Yasuhiro Nishida, Pernilla Berg, Behnaz Shakersain, et al.
Marine Drugs (2023) Vol. 21, Iss. 10, pp. 514-514
Open Access | Times Cited: 42
Advances in Extraction Methods to Recover Added-Value Compounds from Seaweeds: Sustainability and Functionality
Gabriela S. Matos, Sara G. Pereira, Zlatina Genisheva, et al.
Foods (2021) Vol. 10, Iss. 3, pp. 516-516
Open Access | Times Cited: 82
Food Ingredients and Nutraceuticals from Microalgae: Main Product Classes and Biotechnological Production
Regina Kratzer, Michael Murkovic
Foods (2021) Vol. 10, Iss. 7, pp. 1626-1626
Open Access | Times Cited: 81
Iodine from brown algae in human nutrition, with an emphasis on bioaccessibility, bioavailability, chemistry, and effects of processing: A systematic review
Marthe Jordbrekk Blikra, Sigrun Henjum, Inger Aakre
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 2, pp. 1517-1536
Open Access | Times Cited: 46
Bioactive Hydrolysates from Chlorella vulgaris: Optimal Process and Bioactive Properties
Sara A. Cunha, Ezequiel R. Coscueta, Paulo Nova, et al.
Molecules (2022) Vol. 27, Iss. 8, pp. 2505-2505
Open Access | Times Cited: 40
Food-derived bioactive peptides: production, biological activities, opportunities and challenges
Hedan Ye, Xin Tao, Weidong Zhang, et al.
Journal of Future Foods (2022) Vol. 2, Iss. 4, pp. 294-306
Open Access | Times Cited: 40
The sea lettuce Ulva sensu lato: Future food with health-promoting bioactives
Harsha Mohan E, Srinivasan Madhusudan, Revathy Baskaran
Algal Research (2023) Vol. 71, pp. 103069-103069
Closed Access | Times Cited: 30
Deodorization of algae biomass to overcome off-flavors and odor issues for developing new food products: Innovations, trends, and applications
Brigitte Sthepani Orozco Colonia, Gilberto Vinícius de Melo Pereira, Júlio César de Carvalho, et al.
Food Chemistry Advances (2023) Vol. 2, pp. 100270-100270
Open Access | Times Cited: 22
Seaweed bioactives potential as nutraceuticals and functional ingredients: A review
Joana Matos, Carlos Cardoso, Maria Luísa Serralheiro, et al.
Journal of Food Composition and Analysis (2024) Vol. 133, pp. 106453-106453
Open Access | Times Cited: 11
Microalgal biorefinery as a sustainable and cost-effective platform for co-production of high-value-added products/metabolites: An insight into emerging trends, challenges, and opportunities
Akhilesh Kumar Singh, Rajesh K. Srivastava, Priti Pal, et al.
Biocatalysis and Agricultural Biotechnology (2024) Vol. 58, pp. 103192-103192
Closed Access | Times Cited: 10
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
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
Consumer segments less or more willing to adopt foods with microalgae proteins
Hélène Van der Stricht, Yung Hung, A.R.H. Fischer, et al.
Food Quality and Preference (2023) Vol. 113, pp. 105047-105047
Open Access | Times Cited: 21
It comes from the sea: macroalgae-derived bioactive compounds with anti-cancer potential
Paulo Nova, Ana Gomes, Ana Rita Costa-Pinto
Critical Reviews in Biotechnology (2023) Vol. 44, Iss. 3, pp. 462-476
Open Access | Times Cited: 20
Trends and prospects in dairy protein replacement in yogurt and cheese
Martha L. Díaz-Bustamante, Julia K. Keppler, Luis H. Reyes, et al.
Heliyon (2023) Vol. 9, Iss. 6, pp. e16974-e16974
Open Access | Times Cited: 18
Dairy, Plant, and Novel Proteins: Scientific and Technological Aspects
Yaozheng Liu, William R. Aimutis, M.A. Drake
Foods (2024) Vol. 13, Iss. 7, pp. 1010-1010
Open Access | Times Cited: 6
Freshness Quality and Shelf Life Evaluation of the Seaweed Ulva rigida through Physical, Chemical, Microbiological, and Sensory Methods
Fini Sánchez‐García, Ignacio Hernández, Víctor Palacios, et al.
Foods (2021) Vol. 10, Iss. 1, pp. 181-181
Open Access | Times Cited: 35
Chemical Composition and Antioxidant Potential of Five Algae Cultivated in Fully Controlled Closed Systems
Paulo Nova, Ana Pimenta‐Martins, Élia Maricato, et al.
Molecules (2023) Vol. 28, Iss. 12, pp. 4588-4588
Open Access | Times Cited: 13
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