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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:

Algae as a Source of Natural Flavors in Innovative Foods
Nellie Francezon, Ariane Tremblay, Jean‐Luc Mouget, et al.
Journal of Agricultural and Food Chemistry (2021) Vol. 69, Iss. 40, pp. 11753-11772
Closed Access | Times Cited: 70

Showing 1-25 of 70 citing articles:

The potential and challenge of microalgae as promising future food sources
Cheng Chen, Tao Tang, Qianwen Shi, et al.
Trends in Food Science & Technology (2022) Vol. 126, pp. 99-112
Closed Access | Times Cited: 124
Naturally Occurring Organohalogen Compounds—A Comprehensive Review
Gordon W. Gribble
Fortschritte der Chemie Organischer Naturstoffe/Fortschritte der Chemie organischer Naturstoffe/Progress in the chemistry of organic natural products (2023), pp. 1-546
Closed Access | Times Cited: 49
Use of algae as food ingredient: sensory acceptance and commercial products
Ângelo Paggi Matos, Enrico Novelli, Giustino Tribuzi
Frontiers in Food Science and Technology (2022) Vol. 2
Open Access | Times Cited: 53
Algal nutraceuticals: A perspective on metabolic diversity, current food applications, and prospects in the field of metabolomics
Pascual García-Pérez, Lucía Cassani, Paula García-Oliveira, et al.
Food Chemistry (2022) Vol. 409, pp. 135295-135295
Open Access | Times Cited: 43
Challenges facing sustainable protein production: Opportunities for cereals
Luqman Bin Safdar, J. Foulkes, Friedrich H. Kleiner, et al.
Plant Communications (2023) Vol. 4, Iss. 6, pp. 100716-100716
Open Access | Times Cited: 31
Unravelling the aroma and flavour of algae for future food applications
Saskia Urlass, Yifei Wu, Thoa T.L. Nguyen, et al.
Trends in Food Science & Technology (2023) Vol. 138, pp. 370-381
Open Access | Times Cited: 29
A review of volatile compounds in edible macroalgae
Shuang Li, Meijuan Hu, Yupei Tong, et al.
Food Research International (2023) Vol. 165, pp. 112559-112559
Closed Access | Times Cited: 25
A review of the world's salt reduction policies and strategies – preparing for the upcoming year 2025
Ting Nie, Siqi Huang, Yuxin Yang, et al.
Food & Function (2024) Vol. 15, Iss. 6, pp. 2836-2859
Closed Access | Times Cited: 15
Bioactive compounds from micro-algae and its application in foods: a review
Siddhnath, Vijay Kumar Reddy Surasani, Arashdeep Singh, et al.
Discover Food (2024) Vol. 4, Iss. 1
Open Access | Times Cited: 11
Effects of processing on the physicochemical characteristics and health benefits of algae products: Trade-offs among food carbon footprint, nutrient profiles, health properties, and consumer acceptance
Yifan Chen, Lijun You, Dongxiao Sun‐Waterhouse
Trends in Food Science & Technology (2024) Vol. 147, pp. 104375-104375
Closed Access | Times Cited: 9
Volatile fingerprint impact on the sensory properties of microalgae and development of mitigation strategies
Maria Cristiana Nunes, Joana Ferreira, Anabela Raymundo
Current Opinion in Food Science (2023) Vol. 51, pp. 101040-101040
Closed Access | Times Cited: 18
Advanced microbial protein technologies are promising for supporting global food-feed supply chains with positive environmental impacts
Mostafa Sobhi, Eman Zakaria, Feifei Zhu, et al.
The Science of The Total Environment (2023) Vol. 894, pp. 165044-165044
Closed Access | Times Cited: 18
Metabolome and ROAV analysis reveal the effective flavor improvement in the golden biomass of chlorophyll-deficient mutant of Auxenochlorella pyrenoidosa
Xiangru Shi, Yunzi Feng, Xiaohong Chen, et al.
Food Bioscience (2024) Vol. 59, pp. 103891-103891
Closed Access | Times Cited: 7
Sensory descriptors for three edible Chilean seaweeds and their relations to umami components and instrumental texture
Valentina Figueroa, Andrea Bunger, Jaime Ortíz, et al.
Journal of Applied Phycology (2022) Vol. 34, Iss. 6, pp. 3141-3156
Open Access | Times Cited: 27
Supplementation with rac-GR24 Facilitates the Accumulation of Biomass and Astaxanthin in Two Successive Stages of Haematococcus pluvialis Cultivation
Xiang Wang, Jin‐Hua Mou, Zi‐Hao Qin, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 15, pp. 4677-4689
Closed Access | Times Cited: 25
A Review of the Recent Advancement of Bioconversion of Carbon Dioxide to Added Value Products: A State of the Art
Fares Almomani, Amera Abdelbar, Sophia Ghanimeh
Sustainability (2023) Vol. 15, Iss. 13, pp. 10438-10438
Open Access | Times Cited: 15
Monitoring the Aroma Compound Profiles in the Microbial Fermentation of Seaweeds and Their Effects on Sensory Perception
Yueh-Hao Ronny Hung, Chien-Yu Peng, Meiying Huang, et al.
Fermentation (2023) Vol. 9, Iss. 2, pp. 135-135
Open Access | Times Cited: 13
Comparative evaluation of sensory and instrumental flavor profiles of four edible microalgae: Spirulina platensis, Chlorella pyrenoidosa, Chlamydomonas reinhardtii, and Haematococcus pluvialis
Yue Zhao, Mingkai Bai, Dan Qiu, et al.
Algal Research (2024) Vol. 82, pp. 103628-103628
Closed Access | Times Cited: 5
Microalgae as a potential raw material for plant‐based seafood alternatives: A comprehensive review
Shahida Anusha Siddiqui, İ̇lknur Ucak, Maliha Afreen, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 11, pp. 8559-8593
Open Access | Times Cited: 5
Brown Algae Fucus vesiculosus in Pasta: Effects on Textural Quality, Cooking Properties, and Sensorial Traits
Ana Ramalho, Tiago Madeira, Goreti Botelho, et al.
Foods (2022) Vol. 11, Iss. 11, pp. 1561-1561
Open Access | Times Cited: 21
Characteristic volatile fingerprints of three edible marine green algae (Ulva spp.) in China by HS-GC-IMS and evaluation of the antioxidant bioactivities
Lingyun Yao, Yi Liang, Min Sun, et al.
Food Research International (2022) Vol. 162, pp. 112109-112109
Closed Access | Times Cited: 21
Edible algae allergenicity – a short report
Christopher James, Simon Welham, Peter G. Rose
Journal of Applied Phycology (2022) Vol. 35, Iss. 1, pp. 339-352
Open Access | Times Cited: 20
A systematic review of fermented Saccharina japonica: Fermentation conditions, metabolites, potential health benefits and mechanisms
Jinlan Nie, Xiaoting Fu, Lei Wang, et al.
Trends in Food Science & Technology (2022) Vol. 123, pp. 15-27
Closed Access | Times Cited: 19
Nutrition and flavor analysis of Spirulina through co-fermentation with Lactobacillus acidophilus and Kluyveromyces marxianus and its effect on attenuating metabolic associated fatty liver disease
Jinhui Yu, Chao Liu, Mingjie Wang, et al.
Journal of Functional Foods (2024) Vol. 116, pp. 106149-106149
Open Access | Times Cited: 4
Characterizing and decoding the key odor compounds of Spirulina platensis at different processing stages by sensomics
Xiao Jia, Hongli Cui, Song Qin, et al.
Food Chemistry (2024) Vol. 461, pp. 140944-140944
Closed Access | Times Cited: 4
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