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:
Comparative evaluation of sensory and instrumental flavor profiles of four edible microalgae: Spirulina platensis, Chlorella pyrenoidosa, Chlamydomonas reinhardtii, and Haematococcus pluvialis
Yue Zhao, Mingkai Bai, Dan Qiu, et al.
Algal Research (2024) Vol. 82, pp. 103628-103628
Closed Access | Times Cited: 5
Yue Zhao, Mingkai Bai, Dan Qiu, et al.
Algal Research (2024) Vol. 82, pp. 103628-103628
Closed Access | Times Cited: 5
Showing 5 citing articles:
Nutritional and functional assessment of fortified bread with psychrotolerant and mesophilic microalgae
Mihraç Görünmek, Aytunga Arık Kibar, Zeynep Elibol Çakmak, et al.
Algal Research (2025), pp. 103900-103900
Closed Access
Mihraç Görünmek, Aytunga Arık Kibar, Zeynep Elibol Çakmak, et al.
Algal Research (2025), pp. 103900-103900
Closed Access
Chemical Characterization, Lipid Profile, and Volatile Compounds in Chlorella sp. and Spirulina platensis: A Promising Feedstock for Various Applications
Lacrimioara Șenilă, Enikő Kovács, Cecilia Roman
Molecules (2025) Vol. 30, Iss. 7, pp. 1499-1499
Open Access
Lacrimioara Șenilă, Enikő Kovács, Cecilia Roman
Molecules (2025) Vol. 30, Iss. 7, pp. 1499-1499
Open Access
Development of Vegetable Creams Enriched with Different Microalgae Species: A Study on the Physicochemical and Sensory Stability over Time
Fabio Fanari, Josep Comaposada, Teresa Aymerich, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1230-1230
Open Access
Fabio Fanari, Josep Comaposada, Teresa Aymerich, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1230-1230
Open Access
Construction of microencapsulated -(−)Epigallocatechin-3-gallate (EGCG) phospholipid-based nanovesicles: Enhancing stability, gastrointestinal resistance and masking bitterness
Chenlu Ma, Mengjie Zhu, Jin Liu, et al.
Food Chemistry (2025) Vol. 479, pp. 143825-143825
Closed Access
Chenlu Ma, Mengjie Zhu, Jin Liu, et al.
Food Chemistry (2025) Vol. 479, pp. 143825-143825
Closed Access
Lactic Acid Fermentation of Chlorella Vulgaris to Improve the Aroma of New Food Products: Impact of Composition and Bacterial Growth on the Volatile Fraction
Caterina Nicolotti, Martina Cirlini, Lorenzo Del Vecchio, et al.
(2024)
Closed Access
Caterina Nicolotti, Martina Cirlini, Lorenzo Del Vecchio, et al.
(2024)
Closed Access
