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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:

Submerged cultivation of selected macro-fungi to produce mycelia rich in β-glucans and other bioactive compounds, valorizing side streams of the food industry
Sotirios Pilafidis, Erminta Tsouko, Glykeria Sougleri, et al.
Carbon Resources Conversion (2023) Vol. 7, Iss. 2, pp. 100198-100198
Open Access | Times Cited: 17

Showing 17 citing articles:

Poly-Unsaturated Fatty Acids (PUFAs) from Cunninghamella elegans Grown on Glycerol Induce Cell Death and Increase Intracellular Reactive Oxygen Species
Georgios Kalampounias, Chrysavgi Gardeli, Spyridon Alexis, et al.
Journal of Fungi (2024) Vol. 10, Iss. 2, pp. 130-130
Open Access | Times Cited: 6
Submerged cultivation of Agaricus bisporus: An alternate approach to utilize corn steep liquor and defatted soya flour to produce novel food
Pooja Tiwari, Raju Suresh Kumar, Anita Srivastava, et al.
Innovative Food Science & Emerging Technologies (2025), pp. 103922-103922
Closed Access
Biochemical, functional and antioxidant potential of higher fungi cultivated on agro-industrial residues. Part II: Cultures on mixtures of spent mushroom substrates and mushroom cropping by-products
Marianna Dedousi, Eirini Maria Melanouri, Ilias Diamantis, et al.
Resources Chemicals and Materials (2024) Vol. 3, Iss. 3, pp. 175-187
Open Access | Times Cited: 5
Exploring the Potential of Aspergillus oryzae for Sustainable Mycoprotein Production Using Okara and Soy Whey as Cost-Effective Substrates
Putu Virgina Partha Devanthi, Ferren Pratama, Ihsan Tria Pramanda, et al.
Journal of Fungi (2024) Vol. 10, Iss. 8, pp. 555-555
Open Access | Times Cited: 5
The Influence of Substrate and Strain on Protein Quality of Pleurotus ostreatus
Chrysavgi Gardeli, Nektaria Mela, Marianna Dedousi, et al.
Applied Sciences (2024) Vol. 14, Iss. 10, pp. 4040-4040
Open Access | Times Cited: 3
Mortierella Ramanniana Lipid Fermentation Wastewater as an Innovative Maceration Liquid Medium for Sustainable Solid-State Cultivation of Higher Fungi
Eirini Maria Melanouri, Séraphim Papanikolaou, Panagiota Diamantopoulou
Waste and Biomass Valorization (2024) Vol. 15, Iss. 12, pp. 6903-6925
Closed Access | Times Cited: 2
Comprehensive Nutritional and Functional Characterization of Novel Mycoprotein Derived from the Bioconversion of Durvillaea spp.
Catalina Landeta-Salgado, Nicolás Salas-Wallach, Javiera Munizaga, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2376-2376
Open Access | Times Cited: 2
Cardio-Protective-Promoting Properties of Functional Foods Inducing HDL-Cholesterol Levels and Functionality
Athina Velissaridou, Ellie Panoutsopoulou, Vasileios Prokopiou, et al.
Nutraceuticals (2024) Vol. 4, Iss. 4, pp. 469-502
Open Access | Times Cited: 2
Valorization of Grape Pomace for Trametes versicolor Mycelial Mass and Polysaccharides Production
Vasiliki Kachrimanidou, Maria Alexandri, Harris Papapostolou, et al.
Sustainability (2023) Vol. 15, Iss. 20, pp. 15080-15080
Open Access | Times Cited: 5
Submerged production of mycelium biomass and bioactive compounds from P. ostreatus in a controlled fermentation medium
Arman Hamza, Mohana Priya Shankar, Uppuluri Shwetha Chowdary, et al.
Food and Humanity (2024) Vol. 2, pp. 100302-100302
Closed Access | Times Cited: 1
Recent progress in glycerol oxidation to lactic acid and pyruvic acid with heterogeneous metal catalysts
Zixuan Wang, Yuming Zhang, Yanan Wang, et al.
Carbon Resources Conversion (2024), pp. 100250-100250
Open Access | Times Cited: 1
Enhancing Biomass and β-Glucan Yield from Oyster Mushroom Pleurotus ostreatus (Agaricomycetes) Mycelia Through Extract Valorization
Gréta Törős, Áron Béni, Ferenc Peles, et al.
International journal of medicinal mushrooms (2024) Vol. 26, Iss. 9, pp. 77-87
Closed Access | Times Cited: 1
Advances in the valorization of brewing by-products
Ilary Belardi, Giovanni De Francesco, Vincenzo Alfeo, et al.
Food Chemistry (2024) Vol. 465, pp. 141882-141882
Closed Access | Times Cited: 1
Exopolysaccharide Production in Submerged Fermentation of Pleurotus ostreatus under Red and Green Light
Georgios Bakratsas, Christoforos Tsoumanis, Haralambos Stamatis, et al.
Fermentation (2024) Vol. 10, Iss. 6, pp. 313-313
Open Access
Utilization of agro-industrial byproducts as low-cost nutrient sources for production of kefiran and lactic acid by Lactobacillus kefiranofaciens
Apisara Iadcharoen, Benjamas Cheirsilp, Jariya Ruangwicha, et al.
Carbon Resources Conversion (2024), pp. 100268-100268
Open Access
Fungi as biotechnological allies: Exploring contributions of edible and medicinal mushrooms
Ramona Celeste Barua, Romina Olga Coniglio, Melisa A. Molina, et al.
Journal of Food Science (2024)
Closed Access
Mycelial mass, microbial lipids and γ-linolenic acid (GLA) by Cunninghamella elegans cultivated on agro-industrial residues
Gabriel Vasilakis, Afef Gamraoui, Dimitris Karayannis, et al.
Resources Chemicals and Materials (2024)
Open Access
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