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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:

Global seaweed farming and processing in the past 20 years
Lizhu Zhang, Wei Liao, Yajun Huang, et al.
Food Production Processing and Nutrition (2022) Vol. 4, Iss. 1
Open Access | Times Cited: 93

Showing 1-25 of 93 citing articles:

An overview of fermentation in the food industry - looking back from a new perspective
Shahida Anusha Siddiqui, Zeki Erol, Jerina Rugji, et al.
Bioresources and Bioprocessing (2023) Vol. 10, Iss. 1
Open Access | Times Cited: 72
Current application of seaweed waste for composting and biochar: A review
Bao‐Trong Dang, Rameshprabu Ramaraj, Ky-Phuong-Ha Huynh, et al.
Bioresource Technology (2023) Vol. 375, pp. 128830-128830
Closed Access | Times Cited: 41
An overview on the nutritional and bioactive components of green seaweeds
Jingxiang Xu, Wei Liao, Yuning Liu, et al.
Food Production Processing and Nutrition (2023) Vol. 5, Iss. 1
Open Access | Times Cited: 40
Seaweed: A bioindustrial game-changer for the green revolution
Wilson Thau Lym Yong, Vun Yee Thien, Mailin Misson, et al.
Biomass and Bioenergy (2024) Vol. 183, pp. 107122-107122
Closed Access | Times Cited: 15
Algal Carotenoids: Chemistry, Sources, and Application
Ivana Generalić Mekinić, Vida Šimat, Nikheel Bhojraj Rathod, et al.
Foods (2023) Vol. 12, Iss. 14, pp. 2768-2768
Open Access | Times Cited: 36
Seaweeds in Food: Current Trends
Cristian Rogel-Castillo, Monica Latorre-Castañeda, Camila Muñoz-Muñoz, et al.
Plants (2023) Vol. 12, Iss. 12, pp. 2287-2287
Open Access | Times Cited: 26
Seaweed: Nutritional and gastronomic perspective. A review
Marina Salido, Manu Soto, Sergio Seoane
Algal Research (2023) Vol. 77, pp. 103357-103357
Open Access | Times Cited: 21
The cultivated sea lettuce (Ulva) microbiome: Successional and seasonal dynamics
Luna M. van der Loos, Cynthia De Wilde, Anne Willems, et al.
Aquaculture (2024) Vol. 585, pp. 740692-740692
Closed Access | Times Cited: 9
Purification and Molecular Characterization of Fucoidan Isolated from Ascophyllum nodosum Brown Seaweed Grown in Ireland
Gaurav Rajauria, Rajeev Ravindran, Marco García‐Vaquero, et al.
Marine Drugs (2023) Vol. 21, Iss. 5, pp. 315-315
Open Access | Times Cited: 17
Overview on biofuels production in a seaweed biorefinery
Ana Paula Soares Dias, Bruna Rijo, F. de los Santos, et al.
The Science of The Total Environment (2023) Vol. 884, pp. 163714-163714
Closed Access | Times Cited: 16
Biological Activity and Structural Diversity of Steroids Containing Aromatic Rings, Phosphate Groups, or Halogen Atoms
Valery M. Dembitsky
Molecules (2023) Vol. 28, Iss. 14, pp. 5549-5549
Open Access | Times Cited: 16
Seaweed as a sustainable future food source
Zhengxin Chen, Lizhu Zhang, Yuning Liu, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 3, pp. 1237-1247
Closed Access | Times Cited: 6
Narrative Review of the Current and Future Perspectives of Phycobiliproteins’ Applications in the Food Industry: From Natural Colors to Alternative Proteins
Simeon Minić, Nikola Gligorijević, Luka Veličković, et al.
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 13, pp. 7187-7187
Open Access | Times Cited: 5
Seaweed: A Multifaceted Marvel Driving Global Sustainability and Environmental Health
Muhammad Waheed, Fatima Adil, Barrah Maryam, et al.
Journal of King Abdulaziz University-Marine Sciences (2025) Vol. 34, Iss. 2
Open Access
Plant-Based Functional Foods from Borneo
Oliver D. John, Noumie Surugau, Jibrail Kansedo, et al.
Nutrients (2025) Vol. 17, Iss. 2, pp. 200-200
Open Access
Shining light on seaweed—the utilization of vibrational spectroscopy and machine learning in the seaweed industry
Aoife Power, James Chapman, Louwrens C. Hoffman, et al.
International Journal of Food Science & Technology (2025)
Closed Access
Anaerobic Digestion of Seaweed (Ecklonia Maxima) and Seaweed Residues for Quality Biogas Production
Allistair Border, Amsalu Tolessa, Johann F. Görgens, et al.
Waste and Biomass Valorization (2025)
Open Access
Optimization of aqueous extraction of phenolic compounds and bioactive profiles from brown (Sargassum polycystum) and red (Kappaphycus alvarezii) seaweeds using the response surface method
Wisnu Eko Murdiono, Nor Asma Ab Razak, Mohd Izuan Effendi Halmi, et al.
Algal Research (2025), pp. 103924-103924
Closed Access
Optimizing nutrient concentration and sterilization techniques for the sugar kelp (Saccharina latissima) hatchery phase
Kristen Tymoshuk, Travis W. Schaeffer, Lara Mitchell, et al.
Journal of Applied Phycology (2025)
Closed Access
Time-Course Analysis of Kobujime Curing of Japanese Flounder (Paralichthys olivaceus): Biochemical Insights into Dehydration Processing of Fish Meat with Kombu
Yuri Kominami, Kaito Takase, Hideki Ushio
International Journal of Gastronomy and Food Science (2025), pp. 101124-101124
Closed Access
An Overview on In Vitro Callus Culture and Propagule Regeneration: A Step Toward Germplasm Improvements in Seaweeds
Jigar A. Sutariya, Anupama Yadav, Neha Sharma, et al.
(2025), pp. 153-182
Closed Access
Immunomodulatory functions of algal bioactive compounds
Nan Jia, Shiyan Zhang, Ruoxin Chen, et al.
Critical Reviews in Food Science and Nutrition (2025), pp. 1-18
Closed Access
The impact of multiple stressors and their interactions on seaweed aquaculture households in island regions of Southeast China
Ye Liu, Haihong Yuan, Li Shen, et al.
Aquaculture International (2025) Vol. 33, Iss. 3
Closed Access
Recent Advances in Edible Seaweeds: Ingredients of Functional Food Products, Potential Applications, and Food Safety Challenges
Muhammad Qasim Ali, Mohd Akmal Azhar, Mimi Sakinah Abdul Munaim, et al.
Food and Bioprocess Technology (2025)
Closed Access
A cross-sectional study on consumer approaches towards seaweed value-added food products from Bangladesh
Mohammad Khairul Alam Sobuj, Md Hadiul Islam Raiyan, Md Raihan, et al.
International Journal of Gastronomy and Food Science (2025), pp. 101128-101128
Closed Access
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