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:
The Experimental Development of Emulsions Enriched and Stabilized by Recovering Matter from Spirulina Biomass: Valorization of Residue into a Sustainable Protein Source
Anna Rafaela Cavalcante Braga, Maria Cristiana Nunes, Anabela Raymundo
Molecules (2023) Vol. 28, Iss. 17, pp. 6179-6179
Open Access | Times Cited: 11
Anna Rafaela Cavalcante Braga, Maria Cristiana Nunes, Anabela Raymundo
Molecules (2023) Vol. 28, Iss. 17, pp. 6179-6179
Open Access | Times Cited: 11
Showing 11 citing articles:
Microalgae Proteins as Sustainable Ingredients in Novel Foods: Recent Developments and Challenges
Ornella Kongi Mosibo, Giovanna Ferrentino, Chibuike C. Udenigwe
Foods (2024) Vol. 13, Iss. 5, pp. 733-733
Open Access | Times Cited: 29
Ornella Kongi Mosibo, Giovanna Ferrentino, Chibuike C. Udenigwe
Foods (2024) Vol. 13, Iss. 5, pp. 733-733
Open Access | Times Cited: 29
Attitudes and perceptions towards microalgae as an alternative food: A consumer segmentation in Switzerland
Bárbara Franco Lucas, Thomas A. Brunner
Algal Research (2024) Vol. 78, pp. 103386-103386
Open Access | Times Cited: 11
Bárbara Franco Lucas, Thomas A. Brunner
Algal Research (2024) Vol. 78, pp. 103386-103386
Open Access | Times Cited: 11
Naturally Colored Ice Creams Enriched with C-Phycocyanin and Spirulina Residual Biomass: Development of a Fermented, Antioxidant, Tasty and Stable Food Product
Monize Bürck, Camilly Fratelli, Marcelo Assis, et al.
Fermentation (2024) Vol. 10, Iss. 6, pp. 304-304
Open Access | Times Cited: 7
Monize Bürck, Camilly Fratelli, Marcelo Assis, et al.
Fermentation (2024) Vol. 10, Iss. 6, pp. 304-304
Open Access | Times Cited: 7
Enhancing the Biological Effects of Bioactive Compounds from Microalgae through Advanced Processing Techniques: Pioneering Ingredients for Next-Generation Food Production
Monize Bürck, Sergiana dos Passos Ramos, Anna Rafaela Cavalcante Braga
Foods (2024) Vol. 13, Iss. 12, pp. 1811-1811
Open Access | Times Cited: 5
Monize Bürck, Sergiana dos Passos Ramos, Anna Rafaela Cavalcante Braga
Foods (2024) Vol. 13, Iss. 12, pp. 1811-1811
Open Access | Times Cited: 5
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
Algae-Boosted Chickpea Hummus: Improving Nutrition and Texture with Seaweeds and Microalgae
J. R. V. Matheus, Maria João Alegria, Maria Cristiana Nunes, et al.
Foods (2024) Vol. 13, Iss. 14, pp. 2178-2178
Open Access | Times Cited: 3
J. R. V. Matheus, Maria João Alegria, Maria Cristiana Nunes, et al.
Foods (2024) Vol. 13, Iss. 14, pp. 2178-2178
Open Access | Times Cited: 3
Spirulina and its residual biomass as alternative sustainable ingredients: impact on the rheological and nutritional features of wheat bread manufacture
Camilly Fratelli, Maria Cristiana Nunes, Veridiana Vera de Rosso, et al.
Frontiers in Food Science and Technology (2023) Vol. 3
Open Access | Times Cited: 8
Camilly Fratelli, Maria Cristiana Nunes, Veridiana Vera de Rosso, et al.
Frontiers in Food Science and Technology (2023) Vol. 3
Open Access | Times Cited: 8
Current trends and perspectives on aquatic-derived protein: A focus on structure-technofunctional properties relationship and application for food preservation
Jingxuan Zhou, Qiaohui Feng, Huixian Fu, et al.
Trends in Food Science & Technology (2024) Vol. 151, pp. 104651-104651
Closed Access | Times Cited: 2
Jingxuan Zhou, Qiaohui Feng, Huixian Fu, et al.
Trends in Food Science & Technology (2024) Vol. 151, pp. 104651-104651
Closed Access | Times Cited: 2
Modification techno-functional properties of spirulina protein concentrates (Arthrospira Platensis) as O/W emulsifier by conjugation and electrostatic complexations
Maela Rizky Kusumastuti, Sri Yuliani, Chusnul Hidayat, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 95, pp. 103727-103727
Closed Access
Maela Rizky Kusumastuti, Sri Yuliani, Chusnul Hidayat, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 95, pp. 103727-103727
Closed Access
Microalgae-loaded SPI-based monodisperse emulsions prepared by PREMIX membrane emulsification: Effect of pH and HHP on droplet size and droplet size distribution
Emilson León-Florian, Noriyuki Igura, Mario Pérez‐Won, et al.
Applied Food Research (2024), pp. 100629-100629
Open Access
Emilson León-Florian, Noriyuki Igura, Mario Pérez‐Won, et al.
Applied Food Research (2024), pp. 100629-100629
Open Access
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
Renata Nolasco Braga-Souto, Monize Bürck, Monica Masako Nakamoto, et al.
Trends in Food Science & Technology (2024), pp. 104847-104847
Closed Access
