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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:

Development and characterization of a novel flavored functional fermented whey-based sports beverage fortified with Spirulina platensis
Wael F. Elkot, Ahmed Elmahdy, Talaat H. El-Sawah, et al.
International Journal of Biological Macromolecules (2023) Vol. 258, pp. 128999-128999
Closed Access | Times Cited: 13

Showing 13 citing articles:

Recent Advances in Conventional and Innovative Extraction Techniques for Recovery of High-Added Value Compounds for Food Additives and Nutraceuticals
Abhishek Bisht, Snehalata Sahu, Anand Kumar, et al.
Food Physics (2025), pp. 100047-100047
Open Access
Unveiling the Potential of Spirulina Biomass—A Glimpse into the Future Circular Economy Using Green and Blue Ingredients
Monize Bürck, Camilly Fratelli, Marina Campos Assumpção de Amarante, et al.
Biomass (2024) Vol. 4, Iss. 3, pp. 704-719
Open Access | Times Cited: 4
Comparison of Chemically Treated, Pasteurized, and Microwave-Treated (at Different Time Durations) Chia Seeds Added To Mango-Whey Beverage, during Different Storage Periods, for Physicochemical and Sensory Parameters
Farzana Siddique, Ashiq Hussain, Amer Ali Mahdi, et al.
Journal of Food Quality (2024) Vol. 2024, pp. 1-16
Open Access | Times Cited: 3
Integrating fruit by-products and whey for the design of folate-bioenriched innovative fermented beverages safe for human consumption
Ana Clara Candelaria Cucick, Lisa Obermaier, Elionio Galvão Frota, et al.
International Journal of Food Microbiology (2024) Vol. 425, pp. 110895-110895
Closed Access | Times Cited: 2
Optimization and production of dairy-cereal grain-based probiotic beverage powder and its probiotic survivability under simulated gastric and pancreatic conditions
Kamalesh Kumar Meena, Neetu Kumra Taneja, Devendra Jain, et al.
Discover Food (2024) Vol. 4, Iss. 1
Open Access | Times Cited: 1
Impact of the incorporation of the edible seaweeds Saccharina latissima and Alaria esculenta on the physicochemical, functional and sensory properties of yoghurt
Martha Paola Rivera Rodríguez, Ariane Tremblay, Claudine Valérie Passo Tsamo, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 10, pp. 7063-7079
Open Access | Times Cited: 1
A novel beverage with functional potential incorporating cascara (Coffea arabica), roselle (Hibiscus sabdariffa), and red ginger (Zingiber officinale Rosc. var. rubrum) extracts: chemical properties and sensory evaluation
Iffana Dani Maulida, Muhammad Refa Al Marsam, Indra Purnama, et al.
Discover Food (2024) Vol. 4, Iss. 1
Open Access | Times Cited: 1
Unveiling the potential of micronized dehulled sunflower press‐cake: a breakthrough in sustainable plant‐based protein‐rich sport beverages
Francesca Girotto, Maria Merlino, G. Giovanelli, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 7, pp. 4784-4796
Closed Access
Study of phycocyanin powder on probiotic bacteriologically and antioxidant properties of yogurt at 4 °C
Bahareh Nowruzi, Seyed Amir Ali Anvar, Amir Shafaroodi
Nutrire (2024) Vol. 49, Iss. 2
Closed Access
Development of fruit-based drinks fortified with probiotics, Spirulina platensis and pea protein
Yunus Yahşi, İlkin Yücel Şengün
Journal of Food Measurement & Characterization (2024)
Closed Access
Impact of Four Different Chlorella vulgaris Strains on the Properties of Durum Wheat Semolina Pasta
Marie‐Christin Baune, Thomas Lickert, Frank Schilling, et al.
Applied Sciences (2024) Vol. 14, Iss. 19, pp. 8760-8760
Open Access
Optimization of the preparation process of Spirulina blended liquor and Spirulina fermented wine, analysis of volatile components and in vitro antioxidant study
Hao Gong, Jia Feng, Junping Lv, et al.
Journal of Food Science (2024) Vol. 89, Iss. 11, pp. 7228-7243
Closed Access
Spirulina: Exploring Its Promising Role in Food Industry and Overcoming Challenges as a Food Analogue
Ayşe Aktaş
(2024), pp. 165-182
Closed Access
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