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:
Deodorization of algae biomass to overcome off-flavors and odor issues for developing new food products: Innovations, trends, and applications
Brigitte Sthepani Orozco Colonia, Gilberto Vinícius de Melo Pereira, Júlio César de Carvalho, et al.
Food Chemistry Advances (2023) Vol. 2, pp. 100270-100270
Open Access | Times Cited: 22
Brigitte Sthepani Orozco Colonia, Gilberto Vinícius de Melo Pereira, Júlio César de Carvalho, et al.
Food Chemistry Advances (2023) Vol. 2, pp. 100270-100270
Open Access | Times Cited: 22
Showing 22 citing articles:
Current status and future prospects of bioactive molecules delivered through sustainable encapsulation techniques for food fortification
Divakar Dahiya, Αντωνία Τέρπου, Marilena E. Dasenaki, et al.
Sustainable Food Technology (2023) Vol. 1, Iss. 4, pp. 500-510
Open Access | Times Cited: 28
Divakar Dahiya, Αντωνία Τέρπου, Marilena E. Dasenaki, et al.
Sustainable Food Technology (2023) Vol. 1, Iss. 4, pp. 500-510
Open Access | Times Cited: 28
Naturally Colored Ice Creams Enriched with C-Phycocyanin and Spirulina Residual Biomass: Development of a Fermented, Antioxidant, Tasty and Stable Food Product
Monize Bürck, Camilly Fratelli, Marcelo Assis, et al.
Fermentation (2024) Vol. 10, Iss. 6, pp. 304-304
Open Access | Times Cited: 7
Monize Bürck, Camilly Fratelli, Marcelo Assis, et al.
Fermentation (2024) Vol. 10, Iss. 6, pp. 304-304
Open Access | Times Cited: 7
Is It Possible to Produce Meat Without Animals? The Potential of Microorganisms as Protein Sources
Alan Portal D’Almeida, Tiago Lima de Albuquerque
Fermentation (2025) Vol. 11, Iss. 1, pp. 24-24
Open Access
Alan Portal D’Almeida, Tiago Lima de Albuquerque
Fermentation (2025) Vol. 11, Iss. 1, pp. 24-24
Open Access
Characterization of Volatilized Compounds in Conventional and Organic Vegetable-Source Alternative Meat-Curing Ingredients
Siyuan Sheng, Erin Silva, Steven C. Ricke, et al.
Molecules (2025) Vol. 30, Iss. 4, pp. 835-835
Open Access
Siyuan Sheng, Erin Silva, Steven C. Ricke, et al.
Molecules (2025) Vol. 30, Iss. 4, pp. 835-835
Open Access
Off-odour Identification from Volatile Organic Compounds (VOCs) of Spirulina
Himawan Prasetiyo, Sri Purwaningsih, Iriani Setyaningsih, et al.
BIO Web of Conferences (2024) Vol. 92, pp. 02006-02006
Open Access | Times Cited: 6
Himawan Prasetiyo, Sri Purwaningsih, Iriani Setyaningsih, et al.
BIO Web of Conferences (2024) Vol. 92, pp. 02006-02006
Open Access | Times Cited: 6
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: 5
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: 5
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
Ayesha Shahid, Zihao Fan, Kerui Su, et al.
Trends in Food Science & Technology (2025), pp. 104886-104886
Closed Access
Microalgal proteins as ingredients for crating dairy mimetic products: Prospects for substituting bovine milk proteins
Jayani Samarathunga, T LE, Max Gabard, et al.
Future Foods (2025), pp. 100556-100556
Open Access
Jayani Samarathunga, T LE, Max Gabard, et al.
Future Foods (2025), pp. 100556-100556
Open Access
Electrospun starch-based nanofiber mats for odor adsorption of oyster peptides: Recyclability and structural characterization
Linfan Shi, Zhouru Li, Ying‐Hui Zhang, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109408-109408
Closed Access | Times Cited: 10
Linfan Shi, Zhouru Li, Ying‐Hui Zhang, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109408-109408
Closed Access | Times Cited: 10
Formulation of inks for 3D printing of microalgae‐based meat analogues and the role of modified starch: a review
Armin Mirzapour‐Kouhdasht, Paniz Biparva, David Julian McClements, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 11, pp. 8618-8629
Open Access | Times Cited: 2
Armin Mirzapour‐Kouhdasht, Paniz Biparva, David Julian McClements, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 11, pp. 8618-8629
Open Access | Times Cited: 2
Characterizing and decoding the key odor compounds of Spirulina platensis at different processing stages by sensomics
Xiao Jia, Hongli Cui, Song Qin, et al.
Food Chemistry (2024) Vol. 461, pp. 140944-140944
Closed Access | Times Cited: 2
Xiao Jia, Hongli Cui, Song Qin, et al.
Food Chemistry (2024) Vol. 461, pp. 140944-140944
Closed Access | Times Cited: 2
Multi-pollutant biosorption of organic and inorganic pollutants by brown algae waste from alginate production: batch and fixed-bed investigation
Welenilton José do Nascimento Júnior, Giovane Henrique de Aguiar, Renan Costa Massarelli, et al.
Environmental Science and Pollution Research (2023) Vol. 31, Iss. 41, pp. 53580-53597
Closed Access | Times Cited: 6
Welenilton José do Nascimento Júnior, Giovane Henrique de Aguiar, Renan Costa Massarelli, et al.
Environmental Science and Pollution Research (2023) Vol. 31, Iss. 41, pp. 53580-53597
Closed Access | Times Cited: 6
The blue palette of life: A comprehensive review of natural bluish colorants with potential commercial applications
Caroline Kie Ishimoto, Bruno Nicolau Paulino, Iramaia Angélica Neri-Numa, et al.
Food Research International (2024) Vol. 196, pp. 115082-115082
Closed Access | Times Cited: 1
Caroline Kie Ishimoto, Bruno Nicolau Paulino, Iramaia Angélica Neri-Numa, et al.
Food Research International (2024) Vol. 196, pp. 115082-115082
Closed Access | Times Cited: 1
A sense of seaweed: Consumer liking of bread and spreads with the addition of four different species of northern European seaweeds. A pilot study among Swedish consumers
Madeleine Jönsson, Ervan Maubert, Annabell Merkel, et al.
Future Foods (2023) Vol. 9, pp. 100292-100292
Open Access | Times Cited: 3
Madeleine Jönsson, Ervan Maubert, Annabell Merkel, et al.
Future Foods (2023) Vol. 9, pp. 100292-100292
Open Access | Times Cited: 3
Application of non-traditional raw materials in the production of low-humidity bakery products
O.S. Kireeva, T. Lazareva, N.V. Murlenkov, et al.
E3S Web of Conferences (2024) Vol. 486, pp. 02011-02011
Open Access
O.S. Kireeva, T. Lazareva, N.V. Murlenkov, et al.
E3S Web of Conferences (2024) Vol. 486, pp. 02011-02011
Open Access
ユーグレナ粉末の脱臭技術開発に向けた指標におい物質の特定
Satoshi SASAGAWA, Seiji Noma, Mikihide Demura, et al.
Journal of Japan Association on Odor Environment (2024) Vol. 55, Iss. 2, pp. 107-115
Open Access
Satoshi SASAGAWA, Seiji Noma, Mikihide Demura, et al.
Journal of Japan Association on Odor Environment (2024) Vol. 55, Iss. 2, pp. 107-115
Open Access
Nutritional, chemical, and morphological assessment of Couroupita guianensis: a potential edible fruit for human consumption
Dalton Guimarães Veloso, Juliana Villela Paulino, Fabrício de Oliveira Silva, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 7, pp. 5646-5657
Closed Access
Dalton Guimarães Veloso, Juliana Villela Paulino, Fabrício de Oliveira Silva, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 7, pp. 5646-5657
Closed Access
Algae as Ingredients for Food Production: Opportunities to Be Explored
Hissashi Iwamoto, Carlos Ricardo Soccol, Denisse Tatiana Molina-Aulestia, et al.
(2024), pp. 303-324
Closed Access
Hissashi Iwamoto, Carlos Ricardo Soccol, Denisse Tatiana Molina-Aulestia, et al.
(2024), pp. 303-324
Closed Access
Spirulina—An Invaluable Source of Macro- and Micronutrients with Broad Biological Activity and Application Potential
Izabela Podgórska-Kryszczuk
Molecules (2024) Vol. 29, Iss. 22, pp. 5387-5387
Open Access
Izabela Podgórska-Kryszczuk
Molecules (2024) Vol. 29, Iss. 22, pp. 5387-5387
Open Access
Biomedical applications of algal-based products
Ming‐Li Teoh, Wu‐Thong Choo, Hazel Jing-Yi Leong, et al.
Elsevier eBooks (2024), pp. 567-579
Closed Access
Ming‐Li Teoh, Wu‐Thong Choo, Hazel Jing-Yi Leong, et al.
Elsevier eBooks (2024), pp. 567-579
Closed Access
Application of distillation in edible oil deodorization
Elaine Elaine, Kar Lin Nyam
Elsevier eBooks (2024), pp. 283-305
Closed Access
Elaine Elaine, Kar Lin Nyam
Elsevier eBooks (2024), pp. 283-305
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
