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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:

Key challenges for the commercial expansion of ingredients from algae into human food products
Niloofar Hosseinkhani, Janice I. McCauley, Peter J. Ralph
Algal Research (2022) Vol. 64, pp. 102696-102696
Closed Access | Times Cited: 55

Showing 1-25 of 55 citing articles:

Developing algae as a sustainable food source
Crisandra Jade Diaz, Kai J. Douglas, Kalisa Kang, et al.
Frontiers in Nutrition (2023) Vol. 9
Open Access | Times Cited: 95
Disruptive potential of microalgae proteins: Shaping the future of the food industry
Ihana Aguiar Severo, Gilvana Scoculi de Lira, Ambati Ranga Rao, et al.
Future Foods (2024) Vol. 9, pp. 100318-100318
Open Access | Times Cited: 20
Challenges in Functional Food Products with the Incorporation of Some Microalgae
Abuzer Çelekli̇, Buket Özbal, Hüseyin Bozkurt
Foods (2024) Vol. 13, Iss. 5, pp. 725-725
Open Access | Times Cited: 17
Bioprocessing to Preserve and Improve Microalgae Nutritional and Functional Potential: Novel Insight and Perspectives
Michela Verni, Chiara Demarinis, Carlo Giuseppe Rizzello, et al.
Foods (2023) Vol. 12, Iss. 5, pp. 983-983
Open Access | Times Cited: 30
Macroalgae and Microalgae Biomass as Feedstock for Products Applied to Bioenergy and Food Industry: A Brief Review
Michelle Dias Hornes da Rosa, Cristina Jansen-Alves, Felipe Nardo dos Santos, et al.
Energies (2023) Vol. 16, Iss. 4, pp. 1820-1820
Open Access | Times Cited: 28
Food Proteins: Potential Resources
Vyacheslav Dolganyuk, Станислав Сухих, Olga Kalashnikova, et al.
Sustainability (2023) Vol. 15, Iss. 7, pp. 5863-5863
Open Access | Times Cited: 28
From anaerobic digestion to single cell protein synthesis: A promising route beyond biogas utilization
Rui Li, Xiaolei Fan, Yufeng Jiang, et al.
Water Research (2023) Vol. 243, pp. 120417-120417
Closed Access | Times Cited: 26
Microalgal protein for sustainable and nutritious foods: A joint analysis of environmental impacts, health benefits and consumer’s acceptance
Shufang Yang, Yuxin Wang, Jia Wang, et al.
Trends in Food Science & Technology (2023) Vol. 143, pp. 104278-104278
Closed Access | Times Cited: 24
Seaweed: Nutritional and gastronomic perspective. A review
Marina Salido, Manu Soto, Sergio Seoane
Algal Research (2023) Vol. 77, pp. 103357-103357
Open Access | Times Cited: 24
Blue source-based food alternative proteins: Exploring aquatic plant-based and cell-based sources for sustainable nutrition
Yue Li, Ning Xiang, Yuyan Zhu, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104439-104439
Closed Access | Times Cited: 10
Determinants of Consumers’ Acceptance and Adoption of Novel Food in View of More Resilient and Sustainable Food Systems in the EU: A Systematic Literature Review
Monica Laureati, Annalisa De Boni, Anna Saba, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1534-1534
Open Access | Times Cited: 8
Green color drives rejection of crackers added with algae in children but not in adults
Rabitti Noemi Sofia, Sandvik Pernilla, Neugart Susanne, et al.
Food Quality and Preference (2025), pp. 105461-105461
Open Access | Times Cited: 1
Volatile fingerprint impact on the sensory properties of microalgae and development of mitigation strategies
Maria Cristiana Nunes, Joana Ferreira, Anabela Raymundo
Current Opinion in Food Science (2023) Vol. 51, pp. 101040-101040
Closed Access | Times Cited: 17
Harnessing microalgae as sustainable cellular factories for biopharmaceutical production
Hamieh Goshtasbi, Yuri B. Okolodkov, Ali Movafeghi, et al.
Algal Research (2023) Vol. 74, pp. 103237-103237
Closed Access | Times Cited: 17
Algae-based bioremediation bioproducts and biofuels for biobusiness
Raman Kumar, Yograj Neha, G. A. Ravishankar, et al.
Elsevier eBooks (2024), pp. 583-635
Closed Access | Times Cited: 6
Snacks from the sea: a cross-national comparison of consumer acceptance for crackers added with algae
Noemi Sofia Rabitti, Simoun Bayudan, Monica Laureati, et al.
European Food Research and Technology (2024) Vol. 250, Iss. 8, pp. 2193-2209
Open Access | Times Cited: 6
Algal food safety: Possible contaminations, challenges of harmonized quality assessments, and suggested recommendations for the nascent industry of microalgae-based products
Forough Salehipour-Bavarsad, Mohammad Ali Nematollahi, Rossella Pistocchi, et al.
Algal Research (2024) Vol. 81, pp. 103579-103579
Closed Access | Times Cited: 6
Algae Incorporation and Nutritional Improvement: The Case of a Whole-Wheat Pasta
Bárbara C. C. Oliveira, Marlene Machado, Susana Machado, et al.
Foods (2023) Vol. 12, Iss. 16, pp. 3039-3039
Open Access | Times Cited: 14
Emerging trends in algae farming on non-arable lands for resource reclamation, recycling, and mitigation of climate change-driven food security challenges
Fatima Tahir, Hira Ashfaq, Aqib Zafar Khan, et al.
Reviews in Environmental Science and Bio/Technology (2024) Vol. 23, Iss. 3, pp. 869-896
Closed Access | Times Cited: 5
Water Physicochemical Properties Influence the Production, Nutritional Composition, and Antioxidant Activity of Gracilaria tenuistipitata From the Northern Bay of Bengal, Bangladesh
Md. Rahamat Ullah, Mohammed Ashraful Haque, Md. Monjurul Hasan, et al.
Journal of Food Biochemistry (2025) Vol. 2025, Iss. 1
Open Access
Technological Challenges of Spirulina Powder as the Functional Ingredient in Gluten-Free Rice Crackers
Ivana Nikolić, Ivana Lončarević, Slađana Rakita, et al.
Processes (2025) Vol. 13, Iss. 3, pp. 908-908
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: 4
Microalgae: a multifaceted catalyst for sustainable solutions in renewable energy, food security, and environmental management
Byung Sun Yu, Seonju Pyo, J. Lee, et al.
Microbial Cell Factories (2024) Vol. 23, Iss. 1
Open Access | Times Cited: 4
Microalgae as a potential therapeutic drug candidate for neurodegenerative diseases
R. P. Parameswari, Lakshmi Thangavelu
Journal of Biotechnology (2022) Vol. 358, pp. 128-139
Closed Access | Times Cited: 17
Fermentation of algal biomass for its nutritional value: perspectives and revolutions in the food industry
Ankesh Ahirwar, Anshuman Rai, Vandana Sirotiya, et al.
Environmental Technology Reviews (2023) Vol. 13, Iss. 1, pp. 1-28
Closed Access | Times Cited: 10
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