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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:

Sensory descriptors for three edible Chilean seaweeds and their relations to umami components and instrumental texture
Valentina Figueroa, Andrea Bunger, Jaime Ortíz, et al.
Journal of Applied Phycology (2022) Vol. 34, Iss. 6, pp. 3141-3156
Open Access | Times Cited: 27

Showing 1-25 of 27 citing articles:

An overview on the nutritional and bioactive components of green seaweeds
Jingxiang Xu, Wei Liao, Yuning Liu, et al.
Food Production Processing and Nutrition (2023) Vol. 5, Iss. 1
Open Access | Times Cited: 43
Seaweed Proteins: A Step towards Sustainability?
Leonel Pereira, João Cotas, Ana M. M. Gonçalves
Nutrients (2024) Vol. 16, Iss. 8, pp. 1123-1123
Open Access | Times Cited: 16
Ulva species: A critical review on the green seaweed as a source of food protein
Louise Juul, Signe Hjerrild Nissen, Annette Bruhn, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104534-104534
Closed Access | Times Cited: 15
A step towards closing the food-waste gap in novel protein sources: Post-harvest protein boost of the seaweed crop Ulva by herring production tub water
Sophie Steinhagen, Kristoffer Stedt, João P. Trigo, et al.
Future Foods (2024) Vol. 9, pp. 100347-100347
Open Access | Times Cited: 7
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
Impact of the drying process on the flavor characteristics of two economically important laver species, Pyropia haitanensis and Neopyropia yezoensis
Yuting Zhang, Juanjuan Chen, Yongbo Huang, et al.
Food Chemistry (2025), pp. 143068-143068
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
Short-Wave Infrared Hyperspectral Image-Based Quality Grading of Dried Laver (Pyropia spp.)
Jong Bong Lee, Yeon Joo Bae, Ga Yeon Kwon, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 497-497
Open Access
Living Bento: Heartbeat-Driven Noodles for Enriched Dining Dynamics
Weijen Chen, Qiuqi Gao, Hu Zheng, et al.
(2025), pp. 1-18
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
Metabolic and sensory profiling of edible seaweeds: Unraveling the biochemical basis of taste profile complexity
Xinlu Yan, Fei Chen, Qingqing Liu, et al.
Food Research International (2025), pp. 116447-116447
Closed Access
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
Sustainable hybrid snack product: impact of dual fortification with Gracillaria seaweed and pressure‐cooked milkfish broth by‐products on nutritive, physical, texture, and sensory properties
Endang Mindarwati, Bakti Berlyanto Sedayu, Th. Dwi Suryaningrum, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 9, pp. 6111-6129
Closed Access | Times Cited: 3
“Sea rice”: From traditional culinary customs to sustainable crop for high-end gastronomy?
José Lucas Pérez‐Lloréns, Fernando G. Brun
International Journal of Gastronomy and Food Science (2023) Vol. 34, pp. 100814-100814
Open Access | Times Cited: 7
Metabolomic analysis of umami taste variation in Pyropia haitanensis throughout the harvest cycle
Zihan Yuan, Haibin Pan, Juanjuan Chen, et al.
Food Chemistry (2024) Vol. 460, pp. 140468-140468
Closed Access | Times Cited: 2
Nutritional value, bioactive composition, physico-chemical and sensory properties of Ulva sp. and Fucus vesiculosus depending on post-harvest processing: a drying comparison study
Cecilie Wirenfeldt Nielsen, Ditte B. Hermund, Aberham Hailu Feyissa, et al.
Journal of Applied Phycology (2024) Vol. 36, Iss. 5, pp. 2795-2805
Open Access | Times Cited: 2
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
Modified Atmosphere Packaging (MAP) for Seaweed Conservation: Impact on Physicochemical Characteristics and Microbiological Activity
Bruno Moreira-Leite, Rafael Antunes, João Cotas, et al.
Foods (2023) Vol. 12, Iss. 14, pp. 2736-2736
Open Access | Times Cited: 6
Chocolates enriched with seaweed: Emotional data and its combination with sensory data for products profiling and consumer segmentation
Abigail Salgado, Bruno Moreira-Leite, Paulina Mata, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 37, pp. 100955-100955
Closed Access | Times Cited: 1
Effects of pan- and air fryer-roasting on volatile and umami compounds and antioxidant activity of dried laver (Porphyra dentata)
Yoojeong Lee, Kwang‐Geun Lee
Food Chemistry (2024) Vol. 458, pp. 140289-140289
Closed Access | Times Cited: 1
Sensory and consumer aspects of sea lettuce (Ulva fenestrata) – impact of harvest time, cultivation conditions and protein level
Karin Wendin, Kristoffer Stedt, Sophie Steinhagen, et al.
Future Foods (2024) Vol. 10, pp. 100431-100431
Open Access | Times Cited: 1
Atlantic Canadians’ Sensory Perception of Couscous Made with Sugar Kelp (Saccharina latissma)
Mackenzie Gorman, Laura Baxter, Rachael Moss, et al.
Foods (2024) Vol. 13, Iss. 18, pp. 2912-2912
Open Access | Times Cited: 1
Perception and acceptance of high seaweed content novel foods (Ulva spp. and Undaria pinnatifida) across New Zealand and Singaporean consumers
Ao Chen, Amanda JiaYing Lim, Jia Wen Xanthe Lin, et al.
Future Foods (2024), pp. 100511-100511
Open Access | Times Cited: 1
Effects of Pan- and Air Fryer-Roasting on Volatile and Umami Compounds and Antioxidant Activity of Dried Laver (Porphyra Dentata)
Kwang‐Geun Lee, Yoojeong Lee
(2024)
Closed Access
Green Seaweeds as a Potential Source of Biomolecules and Bioactive Peptides: Recent Progress and Applications – A Review
Sasmita Das, M. S. Behera, Smruti Ranjan Das, et al.
Chemistry & Biodiversity (2024)
Closed Access
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