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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:

White and honey Chlorella vulgaris: Sustainable ingredients with the potential to improve nutritional value of pork frankfurters without compromising quality
Marija Bošković, Milica Glišić, Milan Ž. Baltić, et al.
Meat Science (2023) Vol. 198, pp. 109123-109123
Closed Access | Times Cited: 17

Showing 17 citing articles:

Emerging Applications of Chlorella sp. and Spirulina (Arthrospira) sp.
Ana Paula Abreu, Rodrigo Martins, João Nunes
Bioengineering (2023) Vol. 10, Iss. 8, pp. 955-955
Open Access | Times Cited: 33
Micro- and Macroalgae in Meat Products
Caba Siladji, Vesna Djordjević, Jelena Babić Milijašević, et al.
Foods (2024) Vol. 13, Iss. 6, pp. 826-826
Open Access | Times Cited: 8
Microalgae as future food: Rich nutrients, safety, production costs and environmental effects
Le Gao, Yujia Qin, Xu Zhou, et al.
The Science of The Total Environment (2024) Vol. 927, pp. 172167-172167
Closed Access | Times Cited: 7
Printable formulations of protein and Chlorella vulgaris enriched vegetable puree for dysphagia diet
Larisa Giura, Leyre Urtasun, Diana Ansorena, et al.
Algal Research (2024) Vol. 79, pp. 103447-103447
Open Access | Times Cited: 6
Nutritional and functional assessment of fortified bread with psychrotolerant and mesophilic microalgae
Mihraç Görünmek, Aytunga Arık Kibar, Zeynep Elibol Çakmak, et al.
Algal Research (2025), pp. 103900-103900
Closed Access
The Impact of Chlorella vulgaris Fortification on the Nutritional Composition and Quality Characteristics of Beef Burgers
Basma Abdel-moatamed, Alla-Eldeen M. A. El-Fakhrany, Nady Elneairy, et al.
Foods (2024) Vol. 13, Iss. 12, pp. 1945-1945
Open Access | Times Cited: 4
Oxyfluorfen: a novel metabolic inhibitor to select microalgal chlorophyll-deficient mutant strains for nutritional applications
Mafalda Trovão, Lucas Guimarães Cardoso, Lisa Schüler, et al.
Algal Research (2024) Vol. 81, pp. 103572-103572
Open Access | Times Cited: 2
Application of resveratrol butyric acid derivatives in the processing, physicochemical characterization, and the shelf‐life extension of Chinese sausages low in sodium nitrite
Ping‐Hsiu Huang, Yu‐Wei Chen, Hua‐Jin Fan, et al.
Journal of Food Safety (2024) Vol. 44, Iss. 3
Closed Access | Times Cited: 2
Applications of Microalgae and Microalgal Nanostructures in Environment and Healthcare
Sakshi Chopra, Sukhdeep Kaur, Praveen Guleria, et al.
Next research. (2024) Vol. 1, Iss. 2, pp. 100058-100058
Closed Access | Times Cited: 2
Gluten-free pasta nutritional and bioactive profile
Anwar Ali, Aleena Tahir, Waseem Khalid, et al.
Elsevier eBooks (2024), pp. 241-260
Closed Access
Evaluation of the functional properties of a protein isolate from Arthrospira maxima and its application in a meat sausage
Mariana Inés Acateca-Hernández, Aleída Selene Hernández-Cázares, Juan Valente Hidalgo‐Contreras, et al.
Heliyon (2024) Vol. 10, Iss. 13, pp. e33500-e33500
Open Access
Generation and characterization of a depigmented variant of Chlorella pyrenoidosa for application in food products
Mengdie Ge, Bin Liu, Xuemei Mao, et al.
Food Bioscience (2024) Vol. 61, pp. 104823-104823
Closed Access
Die Zukunft wird „algig“-Lebensmittel aus dem Wasser, ihr Potenzial für eine pflanzenbasierte Ernährung
Lena Kopp, Annalena Janentzky, Stephan C. Bischoff
Aktuelle Ernährungsmedizin (2024) Vol. 49, Iss. 05, pp. 372-386
Closed Access
Pickering emulsion stabilized by ergosterol solely as a new fat substitute improves the quality of pork sausages
Yaxin Wang, Pengya Du, Kai Lin, et al.
LWT (2024), pp. 117061-117061
Open Access
Influence of Algal Incorporation on Sensory and Physicochemical Attributes of Caseless Sausage—Ćevap (CSC)
Caba Siladji, Vesna Djordjević, Branka Borović, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4037-4037
Open Access
Improved Functionality, Quality, and Shelf Life of Merguez-Type Camel Sausage Fortified with Spirulina as a Natural Ingredient
Djamel Djenane, Méghit Boumédiène Khaled, Yamina Ben Miri, et al.
Foods (2024) Vol. 14, Iss. 1, pp. 59-59
Open Access
Chemical Value Improvement Of Cheese By Adding Algae In Sulaymaniyah District
Krekar Rasul Abdalla
OTS Canadian Journal (2023) Vol. 2, Iss. 4, pp. 9-21
Open Access
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