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 potential source of protein meat alternatives
Johanan Espinosa‐Ramírez, Alicia del Carmen Mondragón, José A. Rodrı́guez, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 35
Johanan Espinosa‐Ramírez, Alicia del Carmen Mondragón, José A. Rodrı́guez, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 35
Showing 1-25 of 35 citing articles:
The Future of Food
Charis M. Galanakis
Foods (2024) Vol. 13, Iss. 4, pp. 506-506
Open Access | Times Cited: 48
Charis M. Galanakis
Foods (2024) Vol. 13, Iss. 4, pp. 506-506
Open Access | Times Cited: 48
Seaweed Proteins: A Step towards Sustainability?
Leonel Pereira, João Cotas, Ana M. M. Gonçalves
Nutrients (2024) Vol. 16, Iss. 8, pp. 1123-1123
Open Access | Times Cited: 12
Leonel Pereira, João Cotas, Ana M. M. Gonçalves
Nutrients (2024) Vol. 16, Iss. 8, pp. 1123-1123
Open Access | Times Cited: 12
Leveraging Microalgae to Achieve Zero Hunger: Enhancing Livestock Feed for Nutritional Security
Leila Urrutia-Mazzuca, Marcia Mazzuca, María José Ibáñez González, et al.
Biomass (2025) Vol. 5, Iss. 1, pp. 4-4
Open Access
Leila Urrutia-Mazzuca, Marcia Mazzuca, María José Ibáñez González, et al.
Biomass (2025) Vol. 5, Iss. 1, pp. 4-4
Open Access
Postprandial Aminoacidemia Following the Ingestion of Alternative and Sustainable Proteins in Humans: A Narrative Review
Mohammed Ahmed Yimam, Martina Andreini, Sara Carnevale, et al.
Nutrients (2025) Vol. 17, Iss. 2, pp. 211-211
Open Access
Mohammed Ahmed Yimam, Martina Andreini, Sara Carnevale, et al.
Nutrients (2025) Vol. 17, Iss. 2, pp. 211-211
Open Access
Exploring algal diversity for enhanced nutrition: Implications for human health and sustainability
M. Maghimaa, Suresh Sagadevan, Is Fatimah, et al.
Algal Research (2025) Vol. 86, pp. 103907-103907
Closed Access
M. Maghimaa, Suresh Sagadevan, Is Fatimah, et al.
Algal Research (2025) Vol. 86, pp. 103907-103907
Closed Access
The Future of Algal Proteins: Innovations in Extraction and Modifications, Functional Properties, and Sustainable Food Applications
Sunil Pipliya, Sitesh Kumar, Rakesh Kumar Gupta, et al.
Future Foods (2025), pp. 100549-100549
Open Access
Sunil Pipliya, Sitesh Kumar, Rakesh Kumar Gupta, et al.
Future Foods (2025), pp. 100549-100549
Open Access
Sensory chemistry of Spirulina: unveiling trends and innovations in aromatic volatile organic compound biosynthesis in off-flavors and odor mitigation strategies
Ayesha Shahid, Zihao Fan, Kerui Su, et al.
Trends in Food Science & Technology (2025), pp. 104886-104886
Closed Access
Ayesha Shahid, Zihao Fan, Kerui Su, et al.
Trends in Food Science & Technology (2025), pp. 104886-104886
Closed Access
Green color drives rejection of crackers added with algae in children but not in adults
Rabitti Noemi Sofia, Sandvik Pernilla, Neugart Susanne, et al.
Food Quality and Preference (2025), pp. 105461-105461
Open Access
Rabitti Noemi Sofia, Sandvik Pernilla, Neugart Susanne, et al.
Food Quality and Preference (2025), pp. 105461-105461
Open Access
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: 5
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: 5
Determinants of Consumers’ Acceptance and Adoption of Novel Food in View of More Resilient and Sustainable Food Systems in the EU: A Systematic Literature Review
Monica Laureati, Annalisa De Boni, Anna Saba, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1534-1534
Open Access | Times Cited: 5
Monica Laureati, Annalisa De Boni, Anna Saba, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1534-1534
Open Access | Times Cited: 5
Evaluation of different fractionation methods for the simultaneous protein and carbohydrate extraction from microalgae
Pedro L. Martins, Luís C. Duarte, Helena Pereira, et al.
Biomass Conversion and Biorefinery (2024)
Open Access | Times Cited: 3
Pedro L. Martins, Luís C. Duarte, Helena Pereira, et al.
Biomass Conversion and Biorefinery (2024)
Open Access | Times Cited: 3
Current trends and possibilities of typical microbial protein production approaches: a review
JinTao He, Min Tang, Feifei Zhong, et al.
Critical Reviews in Biotechnology (2024), pp. 1-18
Closed Access | Times Cited: 3
JinTao He, Min Tang, Feifei Zhong, et al.
Critical Reviews in Biotechnology (2024), pp. 1-18
Closed Access | Times Cited: 3
Algae-derived compounds: Bioactivity, allergenicity and technologies enhancing their values
Armin Mirzapour‐Kouhdasht, Marco García‐Vaquero, Jen‐Yi Huang
Bioresource Technology (2024) Vol. 406, pp. 130963-130963
Closed Access | Times Cited: 3
Armin Mirzapour‐Kouhdasht, Marco García‐Vaquero, Jen‐Yi Huang
Bioresource Technology (2024) Vol. 406, pp. 130963-130963
Closed Access | Times Cited: 3
An Overview of Ingredients Used for Plant-Based Meat Analogue Production and Their Influence on Structural and Textural Properties of the Final Product
Maja Benković, Ana Jurinjak Tušek, Tea Sokač Cvetnić, et al.
Gels (2023) Vol. 9, Iss. 12, pp. 921-921
Open Access | Times Cited: 10
Maja Benković, Ana Jurinjak Tušek, Tea Sokač Cvetnić, et al.
Gels (2023) Vol. 9, Iss. 12, pp. 921-921
Open Access | Times Cited: 10
Synergistic effect of green synthesis magnesium oxide nanoparticles and seaweed extract on improving water quality, health benefits, and disease resistance in Nile tilapia
Mahmoud Radwan, Moussa Attia Moussa, Eman A. Manaa, et al.
Ecotoxicology and Environmental Safety (2024) Vol. 280, pp. 116522-116522
Open Access | Times Cited: 2
Mahmoud Radwan, Moussa Attia Moussa, Eman A. Manaa, et al.
Ecotoxicology and Environmental Safety (2024) Vol. 280, pp. 116522-116522
Open Access | Times Cited: 2
Macroalgae-derived bioactive compounds for functional food and pharmaceutical applications—a critical review
Manpreet Kaur, Ty Shitanaka, K.C. Surendra, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-23
Closed Access | Times Cited: 2
Manpreet Kaur, Ty Shitanaka, K.C. Surendra, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-23
Closed Access | Times Cited: 2
Effects of the consumption of algal biomass versus protein concentrate on postprandial satiety and metabolism
Jia Yee Wu, Rachel Tso, Yi Ning Yong, et al.
Future Foods (2024) Vol. 10, pp. 100436-100436
Open Access | Times Cited: 2
Jia Yee Wu, Rachel Tso, Yi Ning Yong, et al.
Future Foods (2024) Vol. 10, pp. 100436-100436
Open Access | Times Cited: 2
Meat Alternatives and Their Impact on Human Health: A Comprehensive Review
Emanuele Pontalti, Marco Cullere, Antonella Dalle Zotte
Meat and Muscle Biology (2024) Vol. 8, Iss. 1
Open Access | Times Cited: 1
Emanuele Pontalti, Marco Cullere, Antonella Dalle Zotte
Meat and Muscle Biology (2024) Vol. 8, Iss. 1
Open Access | Times Cited: 1
Cultivating blue food proteins: Innovating next-generation ingredients from macro and microalgae
Ankita Thakur, Divyanshi Sharma, R. K. Saini, et al.
Biocatalysis and Agricultural Biotechnology (2024) Vol. 60, pp. 103278-103278
Closed Access | Times Cited: 1
Ankita Thakur, Divyanshi Sharma, R. K. Saini, et al.
Biocatalysis and Agricultural Biotechnology (2024) Vol. 60, pp. 103278-103278
Closed Access | Times Cited: 1
Fermentation-mediated sustainable development and improvement of quality of plant-based foods: from waste to a new food
Elisabete Hiromi Hashimoto, Aline de Cássia Campos Pena, Mário Antônio Alves da Cunha, et al.
Systems Microbiology and Biomanufacturing (2024)
Closed Access | Times Cited: 1
Elisabete Hiromi Hashimoto, Aline de Cássia Campos Pena, Mário Antônio Alves da Cunha, et al.
Systems Microbiology and Biomanufacturing (2024)
Closed Access | Times Cited: 1
Multiple health outcomes associated with algae and its extracts supplementation: An umbrella review of systematic reviews and meta‐analyses
Caixia Wang, Ruixue Min, Qilun Zhou, et al.
Phytotherapy Research (2024) Vol. 38, Iss. 11, pp. 5162-5183
Open Access | Times Cited: 1
Caixia Wang, Ruixue Min, Qilun Zhou, et al.
Phytotherapy Research (2024) Vol. 38, Iss. 11, pp. 5162-5183
Open Access | Times Cited: 1
Empowering the community of Bokesan village through production of So Ikie (Nila-algae fish sausage)
Fransisca Shinta Maharini, Maria Amrijati Lubijarsih, Emmelia Rahmawati
Journal of Community Service and Empowerment (2024) Vol. 5, Iss. 1, pp. 94-102
Open Access
Fransisca Shinta Maharini, Maria Amrijati Lubijarsih, Emmelia Rahmawati
Journal of Community Service and Empowerment (2024) Vol. 5, Iss. 1, pp. 94-102
Open Access
Food macroalgae: scoping review of aspects related to research and consumption
Lara Juliane Guedes da Silva, Alice Medeiros Souza, Priscila F. M. Lopes, et al.
Research Square (Research Square) (2024)
Open Access
Lara Juliane Guedes da Silva, Alice Medeiros Souza, Priscila F. M. Lopes, et al.
Research Square (Research Square) (2024)
Open Access
Perceptions of Insects and Algae as Alternative Protein Sources
Diego Linares, Joice Francisco, Lyvia Nogueira, et al.
(2024), pp. 6-6
Open Access
Diego Linares, Joice Francisco, Lyvia Nogueira, et al.
(2024), pp. 6-6
Open Access
Protein from Plants and Algae: Potential Trends of Replacing Animal Protein for Public Health
Vuong Bao Thy, Bui The Vinh
International Journal of Life Science and Agriculture Research (2024) Vol. 03, Iss. 06
Open Access
Vuong Bao Thy, Bui The Vinh
International Journal of Life Science and Agriculture Research (2024) Vol. 03, Iss. 06
Open Access
