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:
Impact of Spirulina platensis on physicochemical, antioxidant, microbiological and sensory properties of functional labneh
Warda M. A. Ebid, Gehad S. Ali, Neimat Elewa
Discover Food (2022) Vol. 2, Iss. 1
Open Access | Times Cited: 8
Warda M. A. Ebid, Gehad S. Ali, Neimat Elewa
Discover Food (2022) Vol. 2, Iss. 1
Open Access | Times Cited: 8
Showing 8 citing articles:
The Health Benefits of Spirulina: A Superfood for the Modern Age
Iqra Saddique Masih
Social science review archives. (2025) Vol. 3, Iss. 1, pp. 608-618
Closed Access
Iqra Saddique Masih
Social science review archives. (2025) Vol. 3, Iss. 1, pp. 608-618
Closed Access
Traditional Fermented Dairy Products in Southern Mediterranean Countries: From Tradition to Innovation
Marina Mefleh, Amira M.G. Darwish, Priti Mudgil, et al.
Fermentation (2022) Vol. 8, Iss. 12, pp. 743-743
Open Access | Times Cited: 10
Marina Mefleh, Amira M.G. Darwish, Priti Mudgil, et al.
Fermentation (2022) Vol. 8, Iss. 12, pp. 743-743
Open Access | Times Cited: 10
Study of the effect of phycocyanin powder on physicochemical characteristics of probiotic acidified feta-type cheese during refrigerated storage
Samira Qolizadeh Valikboni, Seyed Amir Ali Anvar, Bahareh Nowruzi
Nutrire (2024) Vol. 49, Iss. 2
Closed Access | Times Cited: 1
Samira Qolizadeh Valikboni, Seyed Amir Ali Anvar, Bahareh Nowruzi
Nutrire (2024) Vol. 49, Iss. 2
Closed Access | Times Cited: 1
The Effect of the Addition of Spirulina spp. on the Quality Properties, Health Benefits, and Sensory Evaluation of Green Tea Kombucha
Võ Hoài Hiếu, Kim-Diep Tran, Loan Le-Thi, et al.
Food Biophysics (2024) Vol. 19, Iss. 4, pp. 911-922
Closed Access
Võ Hoài Hiếu, Kim-Diep Tran, Loan Le-Thi, et al.
Food Biophysics (2024) Vol. 19, Iss. 4, pp. 911-922
Closed Access
Exploring the Nutritional and Medicinal potential of Spirulina
Khushboo Gaur, Ankita Wal, Preeti Sharma, et al.
Natural Resources for Human Health (2024) Vol. 4, Iss. 3, pp. 277-286
Open Access
Khushboo Gaur, Ankita Wal, Preeti Sharma, et al.
Natural Resources for Human Health (2024) Vol. 4, Iss. 3, pp. 277-286
Open Access
Nano Spirulina platensis countered cisplatin-induced repro-toxicity by reversing the expression of altered steroid hormones and downregulation of the StAR gene
Eman Khalil, Mohamed I. Rady, Samah Darwish, et al.
Naunyn-Schmiedeberg s Archives of Pharmacology (2024)
Open Access
Eman Khalil, Mohamed I. Rady, Samah Darwish, et al.
Naunyn-Schmiedeberg s Archives of Pharmacology (2024)
Open Access
Incorporation of Cyanobacteria and Microalgae in Yogurt: Formulation Challenges and Nutritional, Rheological, Sensory, and Functional Implications
Rosana Albuquerque, Carlos Eduardo de Farias Silva, Wanderson dos Santos Carneiro, et al.
Applied Microbiology (2024) Vol. 4, Iss. 4, pp. 1493-1514
Open Access
Rosana Albuquerque, Carlos Eduardo de Farias Silva, Wanderson dos Santos Carneiro, et al.
Applied Microbiology (2024) Vol. 4, Iss. 4, pp. 1493-1514
Open Access
Cracking Spirulina flavor: compounds, sensory evaluations, and solutions
Renata Nolasco Braga-Souto, Monize Bürck, Monica Masako Nakamoto, et al.
Trends in Food Science & Technology (2024), pp. 104847-104847
Closed Access
Renata Nolasco Braga-Souto, Monize Bürck, Monica Masako Nakamoto, et al.
Trends in Food Science & Technology (2024), pp. 104847-104847
Closed Access
