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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:

Spirulina-Enriched Pasta as Functional Food Rich in Protein and Antioxidant
Ahmed A. Hussein, Ibrahim Gamil, Mohie M. Kamil, et al.
Biointerface Research in Applied Chemistry (2021) Vol. 11, Iss. 6, pp. 14736-14750
Open Access | Times Cited: 37

Showing 1-25 of 37 citing articles:

Microalgae biomass as a sustainable source for biofuel, biochemical and biobased value-added products: An integrated biorefinery concept
Sk. Yasir Arafat Siddiki, M. Mofijur, P. Senthil Kumar, et al.
Fuel (2021) Vol. 307, pp. 121782-121782
Closed Access | Times Cited: 338
Spirulina platensis Protein as Sustainable Ingredient for Nutritional Food Products Development
Milena M. Ramírez-Rodrigues, Carolina Estrada-Beristain, Jorge Metri-Ojeda, et al.
Sustainability (2021) Vol. 13, Iss. 12, pp. 6849-6849
Open Access | Times Cited: 73
Deodorization of algae biomass to overcome off-flavors and odor issues for developing new food products: Innovations, trends, and applications
Brigitte Sthepani Orozco Colonia, Gilberto Vinícius de Melo Pereira, Júlio César de Carvalho, et al.
Food Chemistry Advances (2023) Vol. 2, pp. 100270-100270
Open Access | Times Cited: 22
Volatile Profiling of Spirulina Food Supplements
Aikaterina Paraskevopoulou, Triantafyllos Kaloudis, Anastasia Hiskia, et al.
Foods (2024) Vol. 13, Iss. 8, pp. 1257-1257
Open Access | Times Cited: 9
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: 9
Biocolorants in food: Sources, extraction, applications and future prospects
Monika Thakur, V.K. Modi
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 14, pp. 4674-4713
Closed Access | Times Cited: 23
Algae Incorporation and Nutritional Improvement: The Case of a Whole-Wheat Pasta
Bárbara C. C. Oliveira, Marlene Machado, Susana Machado, et al.
Foods (2023) Vol. 12, Iss. 16, pp. 3039-3039
Open Access | Times Cited: 14
Informing Starch‐Based Food Product Designs With Seaweeds Using an Analytical Kano‐Quality Function Deployment Model
Reciel Ann Cullano, Ann Myril Tiu, Samantha Shane Evangelista, et al.
Journal of Texture Studies (2025) Vol. 56, Iss. 2
Open Access
Powdered Calendula officinalis Petals Incorporated into Fresh Pasta: Nutritional and Chemical Evaluation Before and After Processing
Ana Ferreira da Vinha, Thiago F. Soares, Marlene Machado, et al.
Applied Sciences (2025) Vol. 15, Iss. 5, pp. 2771-2771
Open Access
Optimization of Spirulina‐Enriched Vegan Cake Formulation Using Response Surface Methodology
Eda NURKO, Emine Nakilcioğlu
Food Science & Nutrition (2025) Vol. 13, Iss. 4
Open Access
Comprehensive analysis of the effects of fresh Spirulina microcapsules on protein cross-linking and structural changes in wheat noodles
Zhihao Fan, Ayesha Shahid, Kerui Su, et al.
Food Chemistry (2025), pp. 144034-144034
Closed Access
Persea americana Peel: A Promising Source of Nutraceutical for the Mitigation of Cardiovascular Risk in Arthritic Rats Through the Gut–Joint Axis
Doha A. Mohamed, Asmaa Ramadan, Hoda B. Mabrok, et al.
Biomolecules (2025) Vol. 15, Iss. 4, pp. 590-590
Open Access
Effect of formulations and fermentation processes on volatile organic compounds and prebiotic potential of gluten-free bread fortified by spirulina (Arthrospira platensis)
Flavia Casciano, Lorenzo Nissen, Andrea Gianotti
Food & Function (2021) Vol. 12, Iss. 20, pp. 10226-10238
Open Access | Times Cited: 25
Application of Spirulina as an innovative ingredient in pasta and bakery products
Mohammad Nejatian, Amir Pouya Ghandehari Yazdi, Hamed Saberian, et al.
Food Bioscience (2024), pp. 105170-105170
Closed Access | Times Cited: 3
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 | Times Cited: 3
Biological and Nutritional Applications of Microalgae
Sümeyye Sarıtaş, Arda Erkan Kalkan, Kadir Yılmaz, et al.
Nutrients (2024) Vol. 17, Iss. 1, pp. 93-93
Open Access | Times Cited: 3
Microalgae as a Sustainable Protein Source: Key Issues Related to Their Production, Application, and the Way Forward
Shuailing Yang, Hui Xu, Jie‐Hua Chen, et al.
Food and Bioprocess Technology (2023) Vol. 17, Iss. 8, pp. 1-33
Closed Access | Times Cited: 8
Production and Evaluation of Gluten-Free Pasta and Pan Bread from Spirulina Algae Powder and Quinoa Flour
Ahmed S. Hussein, Sayed Mostafa, Suzanne Fouad, et al.
Processes (2023) Vol. 11, Iss. 10, pp. 2899-2899
Open Access | Times Cited: 8
Metabolomic Profile of Arthrospira platensis from a Bulgarian Bioreactor—A Potential Opportunity for Inclusion in Dietary Supplements
Krastena Nikolova, Galia Gentscheva, Desislava Krasteva Gyurova, et al.
Life (2024) Vol. 14, Iss. 2, pp. 174-174
Open Access | Times Cited: 2
Linseed and xanthan gum in algae pasta: textural, sensory and antioxidant characteristics
Catarina D. Freire, Filipa R. Pinto, Daniela Volcan Almeida, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 8, pp. 5477-5489
Closed Access | Times Cited: 2
Cracking Spirulina flavor: compounds, sensory evaluations, and solutions
Renata Nolasco Braga-Souto, Monize Bürck, Monica Masako Nakamoto, et al.
Trends in Food Science & Technology (2024), pp. 104847-104847
Closed Access | Times Cited: 2
Technological and Sensory Aspects of Macaroni with Free or Encapsulated Azolla Fern Powder
Essam Mohamed Elsebaie, Galila Ali Asker, Mona Metwally Mousa, et al.
Foods (2022) Vol. 11, Iss. 5, pp. 707-707
Open Access | Times Cited: 8
Bioprospecting of Spirulina biomass using novel extraction method for the production of C-Phycocyanin as effective food colourant
A. Kathiravan, E. Udayan, R. Ranjith Kumar
Vegetos (2021) Vol. 35, Iss. 2, pp. 484-492
Closed Access | Times Cited: 11
Effects of microbial deodorizer on pig feces fermentation and the underlying deodorizing mechanism
Changning Li, Chen Zhang, Fu Ran, et al.
Waste Management (2023) Vol. 174, pp. 174-186
Closed Access | Times Cited: 4
Wheat Flour Pasta Combining Bacillus Coagulans and <em>Arthrospira platensis</em> as a Novel Probiotic Food with Antioxidants
Aldo Iván García-Moncayo, Emilio Ochoa-Reyes, Hilda Karina Sáenz-Hidalgo, et al.
(2024)
Open Access | Times Cited: 1
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