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:
Functionalization of Ricotta cheese with powder of spirulina platensis : physicochemical, sensory, and microbiological properties
Hesham A. Ismail, Talaat H. El-Sawah, Mutamed Ayyash, et al.
International Journal of Food Properties (2023) Vol. 26, Iss. 1, pp. 1968-1983
Open Access | Times Cited: 14
Hesham A. Ismail, Talaat H. El-Sawah, Mutamed Ayyash, et al.
International Journal of Food Properties (2023) Vol. 26, Iss. 1, pp. 1968-1983
Open Access | Times Cited: 14
Showing 14 citing articles:
Physicochemical and Functional Properties of Spirulina and Chlorella Proteins Obtained by Iso-Electric Precipitation
Yakoub Ladjal-Ettoumi, Lina Hadjer Douik, Meriem Hamadi, et al.
Food Biophysics (2024) Vol. 19, Iss. 2, pp. 439-452
Closed Access | Times Cited: 7
Yakoub Ladjal-Ettoumi, Lina Hadjer Douik, Meriem Hamadi, et al.
Food Biophysics (2024) Vol. 19, Iss. 2, pp. 439-452
Closed Access | Times Cited: 7
Physicochemical, functional, and nutraceutical properties of Spirulina and Chlorella biomass: A comparative study
Yakoub Ladjal-Ettoumi, Meriem Hamadi, Lina Hadjer Douik, et al.
Algal Research (2024) Vol. 81, pp. 103561-103561
Closed Access | Times Cited: 4
Yakoub Ladjal-Ettoumi, Meriem Hamadi, Lina Hadjer Douik, et al.
Algal Research (2024) Vol. 81, pp. 103561-103561
Closed Access | Times Cited: 4
Unveiling the Potential of Spirulina Biomass—A Glimpse into the Future Circular Economy Using Green and Blue Ingredients
Monize Bürck, Camilly Fratelli, Marina Campos Assumpção de Amarante, et al.
Biomass (2024) Vol. 4, Iss. 3, pp. 704-719
Open Access | Times Cited: 4
Monize Bürck, Camilly Fratelli, Marina Campos Assumpção de Amarante, et al.
Biomass (2024) Vol. 4, Iss. 3, pp. 704-719
Open Access | Times Cited: 4
Development and characterization of a novel flavored functional fermented whey-based sports beverage fortified with Spirulina platensis
Wael F. Elkot, Ahmed Elmahdy, Talaat H. El-Sawah, et al.
International Journal of Biological Macromolecules (2023) Vol. 258, pp. 128999-128999
Closed Access | Times Cited: 13
Wael F. Elkot, Ahmed Elmahdy, Talaat H. El-Sawah, et al.
International Journal of Biological Macromolecules (2023) Vol. 258, pp. 128999-128999
Closed Access | Times Cited: 13
Improving oxidative stability of cream powder using pomegranate concentrate and peel extract
Seyed Ayuob Khademi, Mohammad Hadi Eskandari, Mohammad‐Taghi Golmakani, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 10, pp. 7223-7232
Closed Access | Times Cited: 1
Seyed Ayuob Khademi, Mohammad Hadi Eskandari, Mohammad‐Taghi Golmakani, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 10, pp. 7223-7232
Closed Access | Times Cited: 1
Effect of Arthrospira platensis (Spirulina) Fortification on Physicochemical, Nutritional, Bioactive, Textural, and Sensory Properties of Vegan Basil Pesto
Izabela Podgórska-Kryszczuk
Nutrients (2024) Vol. 16, Iss. 17, pp. 2825-2825
Open Access | Times Cited: 1
Izabela Podgórska-Kryszczuk
Nutrients (2024) Vol. 16, Iss. 17, pp. 2825-2825
Open Access | Times Cited: 1
Study of the effect of phycocyanin powder on physicochemical characteristics of probiotic acidified feta-type cheese during refrigerated storage
Samira Qolizadeh Valikboni, Seyed Amir Ali Anvar, Bahareh Nowruzi
Nutrire (2024) Vol. 49, Iss. 2
Closed Access | Times Cited: 1
Samira Qolizadeh Valikboni, Seyed Amir Ali Anvar, Bahareh Nowruzi
Nutrire (2024) Vol. 49, Iss. 2
Closed Access | Times Cited: 1
Greening the Cheese Spread: Examining Arthrospira (Spirulina)Platensis and Whey Powder Integration in Cheese Spread for Improved Quality and Health Benefits
Aarati Sarjerao Chavan, Shalini Yadav
(2024)
Closed Access
Aarati Sarjerao Chavan, Shalini Yadav
(2024)
Closed Access
Production and improving the quality of Domiati cheese and increasing its shelf life by using milk exposure magnetic fields
Hesham Ismail, NABEEL B. ELGAML, Ehab S. Taher, et al.
International Dairy Journal (2024) Vol. 158, pp. 106033-106033
Closed Access
Hesham Ismail, NABEEL B. ELGAML, Ehab S. Taher, et al.
International Dairy Journal (2024) Vol. 158, pp. 106033-106033
Closed Access
Study of phycocyanin powder on probiotic bacteriologically and antioxidant properties of yogurt at 4 °C
Bahareh Nowruzi, Seyed Amir Ali Anvar, Amir Shafaroodi
Nutrire (2024) Vol. 49, Iss. 2
Closed Access
Bahareh Nowruzi, Seyed Amir Ali Anvar, Amir Shafaroodi
Nutrire (2024) Vol. 49, Iss. 2
Closed Access
Effect of Chlorella pyrenoidosa and Spirulina platensis powder on the physicochemical, structural, and rheological properties of rice starch: A comparative study
Xiwu Jia, Luo Xiao-hua, Weiping Jin, et al.
Food Chemistry (2024) Vol. 463, pp. 141113-141113
Closed Access
Xiwu Jia, Luo Xiao-hua, Weiping Jin, et al.
Food Chemistry (2024) Vol. 463, pp. 141113-141113
Closed Access
Hardness Analysis of Foods in a Diet Based on the Mediterranean Diet and Adapted to Chilean Gastronomy
Franco Marinelli, Camila Venegas, F. Pirce, et al.
Foods (2024) Vol. 13, Iss. 19, pp. 3061-3061
Open Access
Franco Marinelli, Camila Venegas, F. Pirce, et al.
Foods (2024) Vol. 13, Iss. 19, pp. 3061-3061
Open Access
Spirulina—An Invaluable Source of Macro- and Micronutrients with Broad Biological Activity and Application Potential
Izabela Podgórska-Kryszczuk
Molecules (2024) Vol. 29, Iss. 22, pp. 5387-5387
Open Access
Izabela Podgórska-Kryszczuk
Molecules (2024) Vol. 29, Iss. 22, pp. 5387-5387
Open Access
Spirulina: Exploring Its Promising Role in Food Industry and Overcoming Challenges as a Food Analogue
Ayşe Aktaş
(2024), pp. 165-182
Closed Access
Ayşe Aktaş
(2024), pp. 165-182
Closed Access
