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:
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: 8
Aikaterina Paraskevopoulou, Triantafyllos Kaloudis, Anastasia Hiskia, et al.
Foods (2024) Vol. 13, Iss. 8, pp. 1257-1257
Open Access | Times Cited: 8
Showing 8 citing articles:
Unveiling the potential of freshwater edible algae: Innovative extractions and functional food applications
V.P. Aswathy, Sayani Mavai, Aarti Bains, et al.
South African Journal of Botany (2025) Vol. 177, pp. 643-664
Closed Access
V.P. Aswathy, Sayani Mavai, Aarti Bains, et al.
South African Journal of Botany (2025) Vol. 177, pp. 643-664
Closed Access
Spirulina Supplementation Alleviates Intense Exercise-Induced Damage and Modulates Gut Microbiota in Mice
Chunxia Wang, Huijuan Liu, Shuyu Zhang, et al.
Nutrients (2025) Vol. 17, Iss. 2, pp. 355-355
Open Access
Chunxia Wang, Huijuan Liu, Shuyu Zhang, et al.
Nutrients (2025) Vol. 17, Iss. 2, pp. 355-355
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
Influence of Drying and Storage Conditions on the Volatile Organic Compounds Profile of Spirulina Platensis
Alberto Ughetti, Veronica D’Eusanio, Lorenzo Strani, et al.
Separations (2024) Vol. 11, Iss. 6, pp. 180-180
Open Access | Times Cited: 2
Alberto Ughetti, Veronica D’Eusanio, Lorenzo Strani, et al.
Separations (2024) Vol. 11, Iss. 6, pp. 180-180
Open Access | Times Cited: 2
Characterizing and decoding the key odor compounds of Spirulina platensis at different processing stages by sensomics
Xiao Jia, Hongli Cui, Song Qin, et al.
Food Chemistry (2024) Vol. 461, pp. 140944-140944
Closed Access | Times Cited: 2
Xiao Jia, Hongli Cui, Song Qin, et al.
Food Chemistry (2024) Vol. 461, pp. 140944-140944
Closed Access | Times Cited: 2
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: 1
Izabela Podgórska-Kryszczuk
Molecules (2024) Vol. 29, Iss. 22, pp. 5387-5387
Open Access | Times Cited: 1
Chemical Characterization, In Vitro Analysis of Functional Properties, and Volatile Profiling of Sixteen Nutraceuticals Marketed as “Superfood”
Rita Végh, Gizella Sipiczki, Mariann Csóka, et al.
Applied Sciences (2024) Vol. 14, Iss. 23, pp. 11069-11069
Open Access | Times Cited: 1
Rita Végh, Gizella Sipiczki, Mariann Csóka, et al.
Applied Sciences (2024) Vol. 14, Iss. 23, pp. 11069-11069
Open Access | Times Cited: 1
Brewing with Sea Vegetable: The Effect of Spirulina (Arthrospira platensis) Supplementation on Brewing Fermentation Kinetics, Yeast Behavior, and the Physiochemical Properties of the Product
Alexa Pérez-Alva, Mario Guadalupe-Daqui, Santiago Cárdenas-Pinto, et al.
Fermentation (2024) Vol. 10, Iss. 8, pp. 415-415
Open Access
Alexa Pérez-Alva, Mario Guadalupe-Daqui, Santiago Cárdenas-Pinto, et al.
Fermentation (2024) Vol. 10, Iss. 8, pp. 415-415
Open Access
