Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Chemical Characterization of Six Microalgae with Potential Utility for Food Application
Ângelo Paggi Matos, Rafael Feller, Elisa Helena Siegel Moecke, et al.
Journal of the American Oil Chemists Society (2016) Vol. 93, Iss. 7, pp. 963-972
Closed Access | Times Cited: 146

Showing 1-25 of 146 citing articles:

Microalgae of interest as food source: Biochemical composition and digestibility
Alberto Niccolai, Graziella Chini Zittelli, Liliana Rodolfi, et al.
Algal Research (2019) Vol. 42, pp. 101617-101617
Open Access | Times Cited: 317
Spirulina for the food and functional food industries
Tomás Lafarga, J.M. Fernández‐Sevilla, Cynthia Victoria González–López, et al.
Food Research International (2020) Vol. 137, pp. 109356-109356
Closed Access | Times Cited: 293
Microalgae biomass production for a biorefinery system: Recent advances and the way towards sustainability
L. Moreno-Garcia, Kokou Adjallé, Simon Barnabé, et al.
Renewable and Sustainable Energy Reviews (2017) Vol. 76, pp. 493-506
Closed Access | Times Cited: 262
Potential of microalgae as a sustainable feed ingredient for aquaculture
Senthil Nagappan, Probir Das, Mohammed AbdulQuadir, et al.
Journal of Biotechnology (2021) Vol. 341, pp. 1-20
Open Access | Times Cited: 254
Spirulina for snack enrichment: Nutritional, physical and sensory evaluations
Bárbara Franco Lucas, Michele Greque de Morais, Thaisa Duarte Santos, et al.
LWT (2017) Vol. 90, pp. 270-276
Open Access | Times Cited: 236
Microalgae Characterization for Consolidated and New Application in Human Food, Animal Feed and Nutraceuticals
Antonio Molino, Angela Iovine, Patrizia Casella, et al.
International Journal of Environmental Research and Public Health (2018) Vol. 15, Iss. 11, pp. 2436-2436
Open Access | Times Cited: 214
The potential of microalgae and their biopolymers as structuring ingredients in food: A review
Tom Bernaerts, Lore Gheysen, Imogen Foubert, et al.
Biotechnology Advances (2019) Vol. 37, Iss. 8, pp. 107419-107419
Open Access | Times Cited: 204
Microalgae as rich source of polyunsaturated fatty acids
Bikash Kumar, Deviram Garlapati, Thangavel Mathimani, et al.
Biocatalysis and Agricultural Biotechnology (2019) Vol. 17, pp. 583-588
Closed Access | Times Cited: 200
The Impact of Microalgae in Food Science and Technology
Ângelo Paggi Matos
Journal of the American Oil Chemists Society (2017) Vol. 94, Iss. 11, pp. 1333-1350
Closed Access | Times Cited: 184
Photosynthetic Biohybrid Nanoswimmers System to Alleviate Tumor Hypoxia for FL/PA/MR Imaging‐Guided Enhanced Radio‐Photodynamic Synergetic Therapy
Danni Zhong, Wanlin Li, Yuchen Qi, et al.
Advanced Functional Materials (2020) Vol. 30, Iss. 17
Closed Access | Times Cited: 171
Microalgal biomass pretreatment for integrated processing into biofuels, food, and feed
Júlio César de Carvalho, Antônio Irineudo Magalhães, Gilberto Vinícius de Melo Pereira, et al.
Bioresource Technology (2020) Vol. 300, pp. 122719-122719
Open Access | Times Cited: 146
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-based livestock wastewater treatment (MbWT) as a circular bioeconomy approach: Enhancement of biomass productivity, pollutant removal and high-value compound production
Anaid López-Sánchez, Ana Laura Silva‐Gálvez, Óscar Aguilar-Juárez, et al.
Journal of Environmental Management (2022) Vol. 308, pp. 114612-114612
Open Access | Times Cited: 119
Digestibility, bioaccessibility and bioactivity of compounds from algae
Mariana Demarco, Jaqueline Oliveira de Moraes, Ângelo Paggi Matos, et al.
Trends in Food Science & Technology (2022) Vol. 121, pp. 114-128
Closed Access | Times Cited: 97
Beneficial Effects of Spirulina Supplementation in the Management of Cardiovascular Diseases
Valeria Prete, Angela Carmelita Abate, Paola Di Pietro, et al.
Nutrients (2024) Vol. 16, Iss. 5, pp. 642-642
Open Access | Times Cited: 19
Spirulina maxima as a valuable ingredient: Determination of broad fatty acid and amino acid profiles and nutritional quality and anti-amylase capacity
Zahra Tavakoli, Gholamreza Kavoosi, Roghayeh Siahbalaei, et al.
Applied Food Research (2025) Vol. 5, Iss. 1, pp. 100741-100741
Open Access | Times Cited: 2
Long-term production of bioethanol in repeated-batch fermentation of microalgal biomass using immobilized Saccharomyces cerevisiae
Marwa M. El-Dalatony, Mayur B. Kurade, Reda A.I. Abou-Shanab, et al.
Bioresource Technology (2016) Vol. 219, pp. 98-105
Closed Access | Times Cited: 126
Effect of Arthrospira platensis (spirulina) incorporation on the rheological and bioactive properties of gluten-free fresh pasta
Patrícia Fradinho, Alberto Niccolai, Rita Soares, et al.
Algal Research (2019) Vol. 45, pp. 101743-101743
Open Access | Times Cited: 107
Microalgae as Sustainable Bio-Factories of Healthy Lipids: Evaluating Fatty Acid Content and Antioxidant Activity
Tiago Conde, Bruna Neves, Daniela Couto, et al.
Marine Drugs (2021) Vol. 19, Iss. 7, pp. 357-357
Open Access | Times Cited: 98
Extraction and purification of eicosapentaenoic acid and docosahexaenoic acid from microalgae: A critical review
Xiangping Li, Juping Liu, Guanyi Chen, et al.
Algal Research (2019) Vol. 43, pp. 101619-101619
Closed Access | Times Cited: 81
Food and Beverages Containing Algae and Derived Ingredients Launched in the Market from 2015 to 2019: A Front-of-Pack Labeling Perspective with a Special Focus on Spain
Fatma Boukid, Massimo Castellari
Foods (2021) Vol. 10, Iss. 1, pp. 173-173
Open Access | Times Cited: 69
Control the Neural Stem Cell Fate with Biohybrid Piezoelectrical Magnetite Micromotors
Lu Liu, Juanyan Wu, Shuanghu Wang, et al.
Nano Letters (2021) Vol. 21, Iss. 8, pp. 3518-3526
Open Access | Times Cited: 66
Comprehensive insights into conversion of microalgae to feed, food, and biofuels: Current status and key challenges towards implementation of sustainable biorefineries
Fares Almomani, Homa Hosseinzadeh-Bandbafha, Mortaza Aghbashlo, et al.
Chemical Engineering Journal (2022) Vol. 455, pp. 140588-140588
Closed Access | Times Cited: 56
Use of algae as food ingredient: sensory acceptance and commercial products
Ângelo Paggi Matos, Enrico Novelli, Giustino Tribuzi
Frontiers in Food Science and Technology (2022) Vol. 2
Open Access | Times Cited: 51
Applications of Microalgae in Foods, Pharma and Feeds and Their Use as Fertilizers and Biostimulants: Legislation and Regulatory Aspects for Consideration
Su Min, Leen Bastiaens, Joran Verspreet, et al.
Foods (2023) Vol. 12, Iss. 20, pp. 3878-3878
Open Access | Times Cited: 36
Page 1 - Next Page

Scroll to top