Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Algae: A promising and sustainable protein-rich food ingredient for bakery and dairy products
Pooja Bhatnagar, Prateek Gururani, Afreen Parveen, et al.
Food Chemistry (2024) Vol. 441, pp. 138322-138322
Closed Access | Times Cited: 19

Showing 19 citing articles:

Seaweeds-derived proteins and peptides: preparation, virtual screening, health-promoting effects, and industry applications
Lu Wang, Lang Wang, Xiaoze Liu, et al.
Critical Reviews in Food Science and Nutrition (2025), pp. 1-28
Closed Access
An introduction to innovative food packaging and processing technologies, the present and the future
Daniela Bermúdez‐Aguirre
Elsevier eBooks (2025), pp. xxix-lxxx
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
Enhancing the Protein, Mineral Content, and Bioactivity of Wheat Bread through the Utilisation of Microalgal Biomass: A Comparative Study of Chlorella vulgaris, Phaeodactylum tricornutum, and Tetraselmis chuii
Nancy Mahmoud, Joana Ferreira, Anabela Raymundo, et al.
Applied Sciences (2024) Vol. 14, Iss. 6, pp. 2483-2483
Open Access | Times Cited: 5
Microalgal proteins: Unveiling sustainable alternatives to address the protein challenge
Yuqing Xu, Xinyang Tong, Yuting Lu, et al.
International Journal of Biological Macromolecules (2024) Vol. 276, pp. 133747-133747
Closed Access | Times Cited: 3
Proximate Composition, Health Benefits, and Food Applications in Bakery Products of Purple-Fleshed Sweet Potato (Ipomoea batatas L.) and Its By-Products: A Comprehensive Review
María de los Ángeles Rosell, Jhazmin Quizhpe, Pablo Ayuso, et al.
Antioxidants (2024) Vol. 13, Iss. 8, pp. 954-954
Open Access | Times Cited: 3
Emerging protein sources and novel extraction techniques: a systematic review on sustainable approaches
Ishika Jain, Ravneet Kaur, Arun Kumar, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 10, pp. 6797-6820
Closed Access | Times Cited: 2
Biochemical Assessments of Six Species of Edible Coastal Algae Collected from Tabuk Region in Saudi Arabia
Hala M. Bayomy, Eman Alamri
Molecules (2024) Vol. 29, Iss. 3, pp. 639-639
Open Access | Times Cited: 1
Cultivating blue food proteins: Innovating next-generation ingredients from macro and microalgae
Ankita Thakur, Divyanshi Sharma, R. K. Saini, et al.
Biocatalysis and Agricultural Biotechnology (2024) Vol. 60, pp. 103278-103278
Closed Access | Times Cited: 1
In vitro Bioaccesibility of Phenolic Compounds from the Halophytes Suaeda Edulis and Suaeda Esteroa: Opportunity for the Development of Novel Foods
Francyelli Regina Costa-Becheleni, Enrique Troyo‐Diéguez, Alan Amado Ruiz-Hernández, et al.
Current Research in Nutrition and Food Science Journal (2024) Vol. 12, Iss. 2, pp. 868-886
Open Access | Times Cited: 1
Cell rupture of Tetradesmus obliquus using high-pressure homogenization at the pilot scale and recovery of pigments and lipids
José Roberto Miranda Júnior, César Augusto Sodré da Silva, Luciano de Moura Guimarães, et al.
Food Research International (2024) Vol. 196, pp. 115113-115113
Closed Access
Growth and metabolism regulation of cinnamic acid and its derivatives to Auxenochlorella pyrenoidosa
Min Li, Zhenfang Shang, Zhi‐Jing Ni, et al.
Algal Research (2024) Vol. 84, pp. 103742-103742
Closed Access
Functional foods and bakery products: a review
Sylvestre Dossa, Adrian Riviș
Journal of Agroalimentary Process and Technologies. (2024) Vol. 2024 (30), Iss. 2, pp. 104-114
Closed Access
Novel extraction of bioactive compounds from algae using green solvent: principles, applications, and future perspectives.
Tan Phat Vo, Dinh Quan Nguyen, Thai Anh Thi Ho, et al.
Journal of Agriculture and Food Research (2024), pp. 101535-101535
Open Access
Unlocking the potential of Cupriavidus necator H16 as a platform for bioproducts production from carbon dioxide
Yuheng Wang, Lin Cui, Lijuan Ding, et al.
World Journal of Microbiology and Biotechnology (2024) Vol. 40, Iss. 12
Closed Access
An overview of the role of algae-fortified foods in nutraceutical industries: synthesis pathway of value-added bioproducts and co-products
Meenakshi Singh, Navonil Mal, Darshini Trivedi, et al.
Food Bioscience (2024), pp. 105568-105568
Closed Access
Antioxidative and functional properties of plum oil cake protein isolate prepared by different drying methods
Jovana Ugarković, Danijela Šuput, Nevena Hromiš, et al.
Food and Feed Research (2024), Iss. 00, pp. 64-64
Open Access
Bio-Inspired Eco-Composite Materials Seaweed Waste Integration for Sustainable Structural Applications
Daniel Barros, Luís Nobre, João Bessa, et al.
Sustainability (2024) Vol. 16, Iss. 24, pp. 11051-11051
Open Access
Seaweed Bioactives: Transforming Bakery Production Sustainably
Uganeeswary Suparmaniam
(2024), pp. 141-161
Closed Access
Therapeutic Potential of Bio-Based Baked Confectionaries
Rashika Sajnani, L. M. Mohapatra, Kinshuk Jain, et al.
(2024), pp. 21-39
Closed Access
Page 1

Scroll to top