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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:

Microalgae proteins: production, separation, isolation, quantification, and application in food and feed
Matheus Lopes Amorim, Jimmy Soares, Jane Sélia dos Reis Coimbra, et al.
Critical Reviews in Food Science and Nutrition (2020) Vol. 61, Iss. 12, pp. 1976-2002
Closed Access | Times Cited: 209

Showing 1-25 of 209 citing articles:

Microalgae for high-value products: A way towards green nutraceutical and pharmaceutical compounds
Sanjeet Mehariya, Rahul Kumar Goswami, Obulisamy Parthiba Karthikeysan, et al.
Chemosphere (2021) Vol. 280, pp. 130553-130553
Closed Access | Times Cited: 203
Microalgae as Sources of High-Quality Protein for Human Food and Protein Supplements
Yanwen Wang, Sean M. Tibbetts, Patrick J. McGinn
Foods (2021) Vol. 10, Iss. 12, pp. 3002-3002
Open Access | Times Cited: 194
Safety of Alternative Proteins: Technological, Environmental and Regulatory Aspects of Cultured Meat, Plant-Based Meat, Insect Protein and Single-Cell Protein
Joshua Hadi, Gale Brightwell
Foods (2021) Vol. 10, Iss. 6, pp. 1226-1226
Open Access | Times Cited: 179
Algal proteins: Production strategies and nutritional and functional properties
Pedro Geada, Catarina Moreira, Maria Silva, et al.
Bioresource Technology (2021) Vol. 332, pp. 125125-125125
Open Access | Times Cited: 166
Microalgae: Bioactive Composition, Health Benefits, Safety and Prospects as Potential High-Value Ingredients for the Functional Food Industry
Josephine Ampofo, Lord Abbey
Foods (2022) Vol. 11, Iss. 12, pp. 1744-1744
Open Access | Times Cited: 109
Isolation of Industrial Important Bioactive Compounds from Microalgae
Vimala Balasubramaniam, Devi-Nair Gunasegavan Rathi, Suraiami Mustar, et al.
Molecules (2021) Vol. 26, Iss. 4, pp. 943-943
Open Access | Times Cited: 108
Microalgae as a sustainable source of edible proteins and bioactive peptides – Current trends and future prospects
Raman Kumar, Athrinandan S. Hegde, Kartik Sharma, et al.
Food Research International (2022) Vol. 157, pp. 111338-111338
Closed Access | Times Cited: 100
Biomolecules from Microalgae and Cyanobacteria: Applications and Market Survey
Rihab Hachicha, Fatma Elleuch, Hajer Ben Hlima, et al.
Applied Sciences (2022) Vol. 12, Iss. 4, pp. 1924-1924
Open Access | Times Cited: 88
Seaweeds as a Source of Functional Proteins
Punniamoorthy Thiviya, Ashoka Gamage, Nalin Suranjith Gama-Arachchige, et al.
Phycology (2022) Vol. 2, Iss. 2, pp. 216-243
Open Access | Times Cited: 81
Smart microalgae farming with internet-of-things for sustainable agriculture
Hooi Ren Lim, Kuan Shiong Khoo, Wen Yi Chia, et al.
Biotechnology Advances (2022) Vol. 57, pp. 107931-107931
Closed Access | Times Cited: 71
Microalgae biorefinery: An integrated route for the sustainable production of high-value-added products
Emmanuel Sunday Okeke, Onome Ejeromedoghene, Charles Obinwanne Okoye, et al.
Energy Conversion and Management X (2022) Vol. 16, pp. 100323-100323
Open Access | Times Cited: 71
Microalgal Proteins and Bioactives for Food, Feed, and Other Applications
Simona Lucáková, Irena Brányiková, María Hayes
Applied Sciences (2022) Vol. 12, Iss. 9, pp. 4402-4402
Open Access | Times Cited: 70
Potential of microalgae and cyanobacteria to improve soil health and agricultural productivity: a critical view
Balasubramanian Ramakrishnan, Naga Raju Maddela, Kadiyala Venkateswarlu, et al.
Environmental Science Advances (2023) Vol. 2, Iss. 4, pp. 586-611
Open Access | Times Cited: 48
Microalgae—Sustainable Source for Alternative Proteins and Functional Ingredients Promoting Gut and Liver Health
Yahav Eilam, Hamdan Khattib, Noam Pintel, et al.
Global Challenges (2023) Vol. 7, Iss. 5
Open Access | Times Cited: 41
Recent advances in the production of single cell protein from renewable resources and applications
Danai Ioanna Koukoumaki, Erminta Tsouko, Séraphim Papanikolaou, et al.
Carbon Resources Conversion (2023) Vol. 7, Iss. 2, pp. 100195-100195
Open Access | Times Cited: 41
Microalgal bioactive metabolites as promising implements in nutraceuticals and pharmaceuticals: inspiring therapy for health benefits
Manpreet Kaur, Surekha Bhatia, Urmila Gupta, et al.
Phytochemistry Reviews (2023) Vol. 22, Iss. 4, pp. 903-933
Open Access | Times Cited: 39
Microalgal polyunsaturated fatty acids: Hotspots and production techniques
Weixian Chen, Tianpei Li, Shuwen Du, et al.
Frontiers in Bioengineering and Biotechnology (2023) Vol. 11
Open Access | Times Cited: 39
Microalgae: potential novel protein for sustainable human nutrition
Ellen Williamson, Ian L. Ross, Benjamin T. Wall, et al.
Trends in Plant Science (2023) Vol. 29, Iss. 3, pp. 370-382
Closed Access | Times Cited: 39
Microalgae Proteins as Sustainable Ingredients in Novel Foods: Recent Developments and Challenges
Ornella Kongi Mosibo, Giovanna Ferrentino, Chibuike C. Udenigwe
Foods (2024) Vol. 13, Iss. 5, pp. 733-733
Open Access | Times Cited: 30
Algae: A promising and sustainable protein-rich food ingredient for bakery and dairy products
Pooja Bhatnagar, Prateek Gururani, Afreen Parveen, et al.
Food Chemistry (2024) Vol. 441, pp. 138322-138322
Closed Access | Times Cited: 20
Disruptive potential of microalgae proteins: Shaping the future of the food industry
Ihana Aguiar Severo, Gilvana Scoculi de Lira, Ambati Ranga Rao, et al.
Future Foods (2024) Vol. 9, pp. 100318-100318
Open Access | Times Cited: 13
Valorization of Food Waste into Single-Cell Protein: An Innovative Technological Strategy for Sustainable Protein Production
Patrick T. Sekoai, Yrielle Roets-Dlamini, Frances O’Brien, et al.
Microorganisms (2024) Vol. 12, Iss. 1, pp. 166-166
Open Access | Times Cited: 12
Food Ingredients and Nutraceuticals from Microalgae: Main Product Classes and Biotechnological Production
Regina Kratzer, Michael Murkovic
Foods (2021) Vol. 10, Iss. 7, pp. 1626-1626
Open Access | Times Cited: 76
Spirulina platensis Protein as Sustainable Ingredient for Nutritional Food Products Development
Milena M. Ramirez‐Rodrigues, Carolina Estrada-Beristain, Jorge Metri-Ojeda, et al.
Sustainability (2021) Vol. 13, Iss. 12, pp. 6849-6849
Open Access | Times Cited: 64
Microalgae-based carbon capture and utilization: A critical review on current system developments and biomass utilization
Luong N. Nguyen, Minh T. Vu, Hang P. Vu, et al.
Critical Reviews in Environmental Science and Technology (2022) Vol. 53, Iss. 2, pp. 216-238
Closed Access | Times Cited: 62
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