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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:

Large-scale production of Spirulina-based proteins and c-phycocyanin: A biorefinery approach
Bavatharny Thevarajah, Gannoru Kankanamalage Sanuji Hasara Nishshanka, Malith Premaratne, et al.
Biochemical Engineering Journal (2022) Vol. 185, pp. 108541-108541
Closed Access | Times Cited: 80

Showing 1-25 of 80 citing articles:

Functional properties of bioactive compounds from Spirulina spp.: Current status and future trends
Débora Gonçalves Bortolini, Giselle Maria Maciel, Isabela de Andrade Arruda Fernandes, et al.
Food Chemistry Molecular Sciences (2022) Vol. 5, pp. 100134-100134
Open Access | Times Cited: 98
Exploring the Benefits of Phycocyanin: From Spirulina Cultivation to Its Widespread Applications
Raquel Fernandes, Joana Campos, Monica C. Serra, et al.
Pharmaceuticals (2023) Vol. 16, Iss. 4, pp. 592-592
Open Access | Times Cited: 77
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: 23
Real-time integration of microalgae-based bioremediation in conventional wastewater treatment plants: Current status and prospects
Gannoru Kankanamalage Sanuji Hasara Nishshanka, Bavatharny Thevarajah, P.H.V. Nimarshana, et al.
Journal of Water Process Engineering (2023) Vol. 56, pp. 104248-104248
Closed Access | Times Cited: 21
Phycocyanin from microalgae: A comprehensive review covering microalgal culture, phycocyanin sources and stability
Zengyu Yu, Weiyang Zhao, Han Sun, et al.
Food Research International (2024) Vol. 186, pp. 114362-114362
Closed Access | Times Cited: 11
Upcycling food processing industrial wastes in Spirulina cultivation: A perspective on the advancement of Sustainable Development Goal 12
Bavatharny Thevarajah, P.H.V. Nimarshana, Galbadage Don Shehan Sandeepa, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104537-104537
Closed Access | Times Cited: 10
Concurrent enhancement of biomass production and phycocyanin content in salt-stressed Arthrospira platensis: A glycine betaine- supplementation approach
Chun-Li Yu, Yao Hu, Yuqin Zhang, et al.
Chemosphere (2024) Vol. 353, pp. 141387-141387
Closed Access | Times Cited: 9
Exploiting Natural Niches with Neuroprotective Properties: A Comprehensive Review
Hind Moukham, Alessia Lambiase, Giovanni Davide Barone, et al.
Nutrients (2024) Vol. 16, Iss. 9, pp. 1298-1298
Open Access | Times Cited: 8
Exploring effective light spectral conversion techniques for enhanced production of Spirulina-derived blue pigment protein, c-phycocyanin
Bavatharny Thevarajah, Sajani Piyatilleke, P.H.V. Nimarshana, et al.
Bioresource Technology (2024) Vol. 399, pp. 130612-130612
Closed Access | Times Cited: 6
Sensory chemistry of Spirulina: unveiling trends and innovations in aromatic volatile organic compound biosynthesis in off-flavors and odor mitigation strategies
Ayesha Shahid, Zihao Fan, Kerui Su, et al.
Trends in Food Science & Technology (2025), pp. 104886-104886
Closed Access
Evidence-based formulation and overall acceptability of spirulina-enriched functional ice cream.
Sofía Lorena Bohórquez-Medina, Andrea Lisbet Bohórquez-Medina, Rosa Alejandra Longa-López
Nutrición clínica y dietética hospitalaria/Nutrición clínica, dietética hospitalaria (2025) Vol. 45, Iss. 1
Closed Access
Cyanobacterial pigment production in wastewaters treated for heavy metal removal: Current status and perspectives
Bavatharny Thevarajah, Gannoru Kankanamalage Sanuji Hasara Nishshanka, Malith Premaratne, et al.
Journal of environmental chemical engineering (2022) Vol. 11, Iss. 1, pp. 108999-108999
Closed Access | Times Cited: 26
Research trends and current requirements and challenges in the industrial production of spirulina as a food source
Silvia Villaró‐Cos, José Luís Guzmán, F.G. Acién, et al.
Trends in Food Science & Technology (2023) Vol. 143, pp. 104280-104280
Closed Access | Times Cited: 15
Improving the colloidal stability of pectin–phycocyanin complexes by increasing the mixing ratio
Stephan Buecker, Monika Gibis, Laura Bartmann, et al.
Journal of Food Science (2024) Vol. 89, Iss. 2, pp. 1086-1097
Open Access | Times Cited: 5
Production and Applications of Cyanobacterial Phycocyanin: Trends and Prospects
Diya Roy, Shaloo Verma, Sudipta Das, et al.
Indian Journal of Microbiology (2024)
Closed Access | Times Cited: 5
A rapid one-step affinity purification of C-phycocyanin from Spirulina platensis
Ke Shi, Wei Wang, Jingjing Sun, et al.
Journal of Chromatography A (2024) Vol. 1720, pp. 464801-464801
Closed Access | Times Cited: 4
Narrative Review of the Current and Future Perspectives of Phycobiliproteins’ Applications in the Food Industry: From Natural Colors to Alternative Proteins
Simeon Minić, Nikola Gligorijević, Luka Veličković, et al.
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 13, pp. 7187-7187
Open Access | Times Cited: 4
Spirulina/Arthrospira/Limnospira—Three Names of the Single Organism
Maria A. Sinetova, Elena V. Kupriyanova, Dmitry A. Los
Foods (2024) Vol. 13, Iss. 17, pp. 2762-2762
Open Access | Times Cited: 4
Extraction of phycocyanin from Spirulina using Deep Eutectic Solvent Liquid Biphasic System
Dingling Zhuang, Kit Wayne Chew, Wey Yang Teoh, et al.
Journal of the Taiwan Institute of Chemical Engineers (2023) Vol. 151, pp. 105125-105125
Closed Access | Times Cited: 13
Pasta goes green: Consumer preferences for spirulina-enriched pasta in Italy
Tommaso Fantechi, Caterina Contini, Leonardo Casini
Algal Research (2023) Vol. 75, pp. 103275-103275
Open Access | Times Cited: 13
The Experimental Development of Emulsions Enriched and Stabilized by Recovering Matter from Spirulina Biomass: Valorization of Residue into a Sustainable Protein Source
Anna Rafaela Cavalcante Braga, Maria Cristiana Nunes, Anabela Raymundo
Molecules (2023) Vol. 28, Iss. 17, pp. 6179-6179
Open Access | Times Cited: 11
Valorization of olive mill wastewater for Arthrospira platensis production
Matteo Moglie, Giovanni Biancini, Alessandra Norici, et al.
Cell Reports Sustainability (2024) Vol. 1, Iss. 2, pp. 100017-100017
Open Access | Times Cited: 3
Mechanistic insights into the nutritional and therapeutic potential of Spirulina (Arthrospira) spp.: Challenges and opportunities
Muhammad Abdur Rehman Shah, Feifei Zhu, Yi Cui, et al.
Trends in Food Science & Technology (2024) Vol. 151, pp. 104648-104648
Closed Access | Times Cited: 3
Potential protein phycocyanin: an overview on its properties, extraction, and utilization
Sonia Morya, Vijay Kumar Chattu, Waseem Khalid, et al.
International Journal of Food Properties (2023) Vol. 26, Iss. 2, pp. 3160-3176
Open Access | Times Cited: 10
From present to prosperity: assessing the current status and envisioning opportunities in the industrial-scale cultivation of Haematococcus pluvialis for astaxanthin production
Thilini U. Ariyadasa, Bavatharny Thevarajah, Randeniya Arachchige Don Praveen Anthonio, et al.
Phytochemistry Reviews (2023) Vol. 23, Iss. 3, pp. 749-779
Closed Access | Times Cited: 10
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