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:
The incorporation of Chlorella vulgaris and Chondrus crispus algae in the production of functional ayran drinks: effects on physicochemical, microbiological, and sensory characteristics
Aslı Deniz Pehlivan, İrem Yadel, Nurgül Kılıç, et al.
Journal of Food Measurement & Characterization (2023) Vol. 17, Iss. 3, pp. 3019-3032
Closed Access | Times Cited: 6
Aslı Deniz Pehlivan, İrem Yadel, Nurgül Kılıç, et al.
Journal of Food Measurement & Characterization (2023) Vol. 17, Iss. 3, pp. 3019-3032
Closed Access | Times Cited: 6
Showing 6 citing articles:
Increasing the sustainability of photoautotrophic microalgae production by minimising freshwater requirements
Elia Rivera-Sánchez, Silvia Villaró‐Cos, María Salinas-García, et al.
New Biotechnology (2025) Vol. 86, pp. 14-24
Open Access
Elia Rivera-Sánchez, Silvia Villaró‐Cos, María Salinas-García, et al.
New Biotechnology (2025) Vol. 86, pp. 14-24
Open Access
Recent developments and challenges in algal protein and peptide extraction strategies, functional and technological properties, bioaccessibility, and commercial applications
Gülşah Karabulut, Aleksandra Purkiewicz, Gülden Gökşen
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Open Access | Times Cited: 2
Gülşah Karabulut, Aleksandra Purkiewicz, Gülden Gökşen
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Open Access | Times Cited: 2
Production and Evaluation of Set-Type Yoghurt Fortified with Chlorella vulgaris and Moringa oleifera Powder
Feyisayo O. Adepoju, И. С. Селезнева
Plant Foods for Human Nutrition (2024) Vol. 79, Iss. 2, pp. 531-538
Closed Access | Times Cited: 1
Feyisayo O. Adepoju, И. С. Селезнева
Plant Foods for Human Nutrition (2024) Vol. 79, Iss. 2, pp. 531-538
Closed Access | Times Cited: 1
Biochemical, Techno-Functional and Sensory Properties of Food Prepared with Algae
Hang‐Kin Kong
Environmental science and engineering (2024), pp. 687-743
Closed Access
Hang‐Kin Kong
Environmental science and engineering (2024), pp. 687-743
Closed Access
Use of Neopyropia yezoensis in enriching vegan kefir from oat milk
Zeynep Cemile Özlü, Sibel Bölek
International Journal of Gastronomy and Food Science (2024) Vol. 38, pp. 101045-101045
Closed Access
Zeynep Cemile Özlü, Sibel Bölek
International Journal of Gastronomy and Food Science (2024) Vol. 38, pp. 101045-101045
Closed Access
Production of high-mineral content of ayran and kefir – Effect of the fishbone powder obtained from garfish (Belone belone)
İ̇lker Atik, Azize Atik, Gökhan Akarca, et al.
International Journal of Gastronomy and Food Science (2023) Vol. 33, pp. 100786-100786
Closed Access | Times Cited: 1
İ̇lker Atik, Azize Atik, Gökhan Akarca, et al.
International Journal of Gastronomy and Food Science (2023) Vol. 33, pp. 100786-100786
Closed Access | Times Cited: 1
