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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:

Oil and pigments from shrimp processing by-products: Extraction, composition, bioactivities and its application- A review
Saqib Gulzar, Navaneethan Raju, Ravishankar Chandragiri Nagarajarao, et al.
Trends in Food Science & Technology (2020) Vol. 100, pp. 307-319
Closed Access | Times Cited: 69

Showing 1-25 of 69 citing articles:

Advancements in liposome technology: Preparation techniques and applications in food, functional foods, and bioactive delivery: A review
K.K. Ajeeshkumar, Peruvazhipurath Appu Aneesh, Navaneethan Raju, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 2, pp. 1280-1306
Open Access | Times Cited: 198
Trends in shrimp processing waste utilization: An industrial prospective
Nilesh Prakash Nirmal, Chalat Santivarangkna, Mithun Singh Rajput, et al.
Trends in Food Science & Technology (2020) Vol. 103, pp. 20-35
Closed Access | Times Cited: 146
Ultrasound-Assisted Extraction of Natural Pigments From Food Processing By-Products: A Review
Guillermo Linares, Meliza Lindsay Rojas
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 77
Ultrasound-assisted extraction of lipids as food components: Mechanism, solvent, feedstock, quality evaluation and coupled technologies – A review
Yong Deng, Wenjun Wang, Shunan Zhao, et al.
Trends in Food Science & Technology (2022) Vol. 122, pp. 83-96
Open Access | Times Cited: 71
Omega-3 fatty acids from fish by-products: Innovative extraction and application in food and feed
Matilde Rodrigues, Ana Rosa, André Almeida, et al.
Food and Bioproducts Processing (2024) Vol. 145, pp. 32-41
Open Access | Times Cited: 17
Comparison of the Proximate Composition and Nutritional Profile of Byproducts and Edible Parts of Five Species of Shrimp
Zhenyang Liu, Qiumei Liu, Di Zhang, et al.
Foods (2021) Vol. 10, Iss. 11, pp. 2603-2603
Open Access | Times Cited: 68
Cardio-Protective Properties and Health Benefits of Fish Lipid Bioactives; The Effects of Thermal Processing
Αλέξανδρος Τσούπρας, Chloe Brummell, Ciara Kealy, et al.
Marine Drugs (2022) Vol. 20, Iss. 3, pp. 187-187
Open Access | Times Cited: 39
Protein hydrolysates derived from aquaculture and marine byproducts through autolytic hydrolysis
Mehdi Nikoo, Soottawat Benjakul, Hassan Ahmadi Gavlighi
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 6, pp. 4872-4899
Closed Access | Times Cited: 39
Recent advances in the color of aquatic products: Evaluation methods, discoloration mechanism, and protection technologies
Kexin Zhang, Na Li, Zonghan Wang, et al.
Food Chemistry (2023) Vol. 434, pp. 137495-137495
Closed Access | Times Cited: 23
Marine Animal Co-Products—How Improving Their Use as Rich Sources of Health-Promoting Lipids Can Foster Sustainability
João P. Monteiro, M. Rosário M. Domingues, Ricardo Calado
Marine Drugs (2024) Vol. 22, Iss. 2, pp. 73-73
Open Access | Times Cited: 10
Molecular mechanism of color deepening of ready-to-eat shrimp during storage
Na Li, Xin Fan, Tingjia Chen, et al.
Food Chemistry (2024) Vol. 450, pp. 139332-139332
Closed Access | Times Cited: 10
An extended institutional theory perspective on the adoption of circular economy practices: Insights from the seafood industry
Quynh Do, Nishikant Mishra, Claudia Colicchia, et al.
International Journal of Production Economics (2021) Vol. 247, pp. 108400-108400
Open Access | Times Cited: 53
Shrimp oil nanoemulsions prepared by microfluidization and ultrasonication: characteristics and stability
Bharathipriya Rajasekaran, Avtar Singh, Krisana Nilsuwan, et al.
RSC Advances (2024) Vol. 14, Iss. 9, pp. 6135-6145
Open Access | Times Cited: 5
Aroma composition and sensory correlation in Jiaodong shrimp paste: A comparative analysis of solid, liquid, and oil phases
Yang Li, Kuan Lu, Min Wang, et al.
Food Research International (2025), pp. 116265-116265
Closed Access
Phospholipids from marine source: Extractions and forthcoming industrial applications
Monjurul Haq, Sharmin Suraiya, Shafi Ahmed, et al.
Journal of Functional Foods (2021) Vol. 80, pp. 104448-104448
Open Access | Times Cited: 39
From green to blue economy: Marine biorefineries for a sustainable ocean-based economy
Nathalia Vieira Porphírio Verissímo, Cassamo U. Mussagy, Ariane Alves Oshiro, et al.
Green Chemistry (2021) Vol. 23, Iss. 23, pp. 9377-9400
Open Access | Times Cited: 36
Enhancing the Biological Activities of Food Protein-Derived Peptides Using Non-Thermal Technologies: A Review
Gbemisola J. Fadimu, Thao T. Le, Harsharn Gill, et al.
Foods (2022) Vol. 11, Iss. 13, pp. 1823-1823
Open Access | Times Cited: 24
Omega-3 Enriched Fish and Shellfish Oils: Extraction, Preservation, and Health Benefits
Bharathipriya Rajasekaran, Saqib Gulzar, G Sugumar, et al.
(2024), pp. 195-229
Closed Access | Times Cited: 4
Shrimp Oil-Enriched Mayonnaise Prepared Using Fish Myofibrillar Protein as a Substitute for Egg Yolk: Physical, Rheological, and Sensory Properties
Bharathipriya Rajasekaran, Avtar Singh, Bin Zhang, et al.
Colloids and Interfaces (2024) Vol. 8, Iss. 2, pp. 22-22
Open Access | Times Cited: 4
Utilization of Shrimp Processing Waste: Value-Added Products and Applications
Ajay Mittal, Umesh Kumar Patil, Avtar Singh, et al.
(2025), pp. 367-399
Closed Access
Omega-3-Rich Oils from Marine Side Streams and Their Potential Application in Food
Mirian Pateiro, Rubén Domínguez, Theodoros Varzakas, et al.
Marine Drugs (2021) Vol. 19, Iss. 5, pp. 233-233
Open Access | Times Cited: 31
Ultrasonication in seafood processing and preservation: a comprehensive review
T. Sireesha, N.A. Nanje Gowda, Kambhampati Vivek
Applied Food Research (2022) Vol. 2, Iss. 2, pp. 100208-100208
Closed Access | Times Cited: 21
Studying the microbial, chemical, and sensory characteristics of shrimp coated with alginate sodium nanoparticles containing Zataria multiflora and Cuminum cyminum essential oils
Mahmoud Osanloo, Zahra Eskandari, Elham Zarenezhad, et al.
Food Science & Nutrition (2023) Vol. 11, Iss. 6, pp. 2823-2837
Open Access | Times Cited: 12
Ultrasonic-Assisted Extraction of Astaxanthin from Shrimp By-Products Using Vegetable Oils
Ioannis Panagiotakopoulos, Haralabos C. Karantonis, Ioannis Geraris Kartelias, et al.
Marine Drugs (2023) Vol. 21, Iss. 9, pp. 467-467
Open Access | Times Cited: 12
Valorisation of crustacean and bivalve processing side streams for industrial fast time-to-market products: A review from the European Union regulation perspective
Yang Zou, Marc Heyndrickx, Jane Debode, et al.
Frontiers in Marine Science (2023) Vol. 10
Open Access | Times Cited: 11
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