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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:

Innovative fermented soya drink with the microalgae Chlorella vulgaris and the probiotic strain Levilactobacillus brevis ŁOCK 0944
Sylwia Ścieszka, Monika Gorzkiewicz, Elżbieta Klewicka
LWT (2021) Vol. 151, pp. 112131-112131
Closed Access | Times Cited: 21

Showing 21 citing articles:

Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation
Mariagrazia Molfetta, Etiele Greque de Morais, Luísa Barreira, et al.
Foods (2022) Vol. 11, Iss. 14, pp. 2065-2065
Open Access | Times Cited: 70
Bioprocessing to Preserve and Improve Microalgae Nutritional and Functional Potential: Novel Insight and Perspectives
Michela Verni, Chiara Demarinis, Carlo Giuseppe Rizzello, et al.
Foods (2023) Vol. 12, Iss. 5, pp. 983-983
Open Access | Times Cited: 30
Development of a Fermented Beverage with Chlorella vulgaris Powder on Soybean-Based Fermented Beverage
Norbert-Istvan Csatlos, Elemér Simon, Bernadette-Emőke Teleky, et al.
Biomolecules (2023) Vol. 13, Iss. 2, pp. 245-245
Open Access | Times Cited: 25
Nutritional and functional aspects of fermented algae
Sümeyye Sarıtaş, Hatice Duman, Sercan Karav
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 8, pp. 5270-5284
Open Access | Times Cited: 11
Fermentation of Microalgal Biomass for Innovative Food Production
Cristiana Garofalo, Alessandra Norici, Lorenzo Mollo, et al.
Microorganisms (2022) Vol. 10, Iss. 10, pp. 2069-2069
Open Access | Times Cited: 36
Functional Properties of Dunaliella salina and Its Positive Effect on Probiotics
Ivana Hyršlová, Gabriela Krausová, Iva Mrvikova, et al.
Marine Drugs (2022) Vol. 20, Iss. 12, pp. 781-781
Open Access | Times Cited: 21
Potential Applications of Algae in Foods
Harinderjeet Kaur, Manmeet Kaur, Saurabh Gupta, et al.
(2025), pp. 65-83
Closed Access
Towards high-level protein, beta-carotene, and lutein production from Chlorella sorokiniana using aminobutyric acid and pseudo seawater
Chiau-Sin Teng, Chengfeng Xue, Jia-Yi Lin, et al.
Biochemical Engineering Journal (2022) Vol. 184, pp. 108473-108473
Closed Access | Times Cited: 14
Application and prospect of microbial food Chlorella
Xuechao Zheng, Lin Chen, Yin Lei, et al.
Heliyon (2024), pp. e37025-e37025
Open Access | Times Cited: 2
Supplementation of Chlorella vulgaris Extracts During Brewing: The Effects on Fermentation Properties, Phytochemical Activity and the Abundance of Volatile Organic Compounds
Queency N. Okechukwu, Parise Adadi, Elena G. Kovaleva
Beverages (2024) Vol. 10, Iss. 4, pp. 104-104
Open Access | Times Cited: 2
Fortification of Plant-Based Food Analogs
Zeynep Özbek, Bilge Taşkın, Didem Sözeri Atik
Springer eBooks (2023), pp. 35-72
Closed Access | Times Cited: 5
Phytochemical and antioxidant composition of crude water extracts of Chlorella vulgaris and its effects on Saccharomyces cerevisiae growth in an ethanolic medium
Queency N. Okechukwu
Food Processing Techniques and Technology (2024), pp. 298-309
Open Access | Times Cited: 1
Effect of co-fermentation system with isolated new yeasts on soymilk: microbiological, physicochemical, rheological, aromatic, and sensory characterizations
Sameh A. Korma, Li Li, Mohamed Ghamry, et al.
Brazilian Journal of Microbiology (2022) Vol. 53, Iss. 3, pp. 1549-1564
Open Access | Times Cited: 7
The effect of kefir enrichment with Arthrospira platensis and Chlorella vulgaris on kefir microbiota, antioxidant, and physicochemical properties
Özge Kahraman Ilıkkan, Elif Şeyma Bağdat
Journal of Applied Phycology (2022) Vol. 35, Iss. 2, pp. 713-720
Closed Access | Times Cited: 6
Microalgae added to beverages, dairy, prebiotic, and probiotic products
Mojtaba Yousefi, Nasim Khorshidian, Elham Khanniri, et al.
Elsevier eBooks (2023), pp. 335-347
Closed Access | Times Cited: 2
Probiotics as starter and nonstarter cultures in fermented foods
Luís Patarata, Paulo E. S. Munekata, Maria João Fraqueza
Elsevier eBooks (2023), pp. 203-233
Closed Access | Times Cited: 2
Improvement of functional properties of Chlorella‐inulin conjugates via Maillard reaction
Rabaila Riaz, Ozan Tas, Mecit Halil Öztop, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 12, pp. 8983-8997
Closed Access
Protein and amino acid production in algal bioreactors
Tomás Lafarga, Ana Sánchez‐Zurano, Silvia Villaró, et al.
Elsevier eBooks (2024), pp. 507-519
Closed Access
Cell wall breaking of Haematococcus pluvialis biomass facilitated by Baijiu jiuqu fermentation with simultaneously production of beverages
Peng Zhang, Lan-Yi Lu, Shuang-Yan Liao, et al.
Bioresource Technology (2023) Vol. 379, pp. 129041-129041
Closed Access | Times Cited: 1
Evaluation of probiotic properties of Levilactobacillus brevis isolated from hawthorn vinegar
Samet Kocabay
Archives of Microbiology (2023) Vol. 205, Iss. 7
Closed Access | Times Cited: 1
Alternative protein for beverages
J. Ortiz‐Solà, Virginia Prieto-Santiago, I. Hernández-López, et al.
Elsevier eBooks (2023), pp. 313-335
Closed Access
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