The DOI matches its Crossref record; 14 of the 14 references it cites were found in a registry or an index.
Isolation and characterization of phycocyanins from the blue-green alga Spirulina platensis
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Citations
Cites
DISC ELECTROPHORESIS – II METHOD AND APPLICATION TO HUMAN SERUM PROTEINS*
Davis, B. J. (1964) · Annals of the New York Academy of Sciences · doi:10.1111/j.1749-6632.1964.tb14213.x · Cited by 18,892
[117] Chromatographic determination of amino acids by the use of automatic recording equipment
Moore, S., & Stein, W. H. (1963) · Methods in Enzymology · doi:10.1016/0076-6879(63)06257-1 · Cited by 1,696
The Biology of Blue-Green Algae.
Zipko, S. J. (1972) · Cited by 879
Nitrogen chlorosis in blue-green algae
Allen, M. M., & Smith, A. J. (1969) · Archiv f�r Mikrobiologie · doi:10.1007/bf00409755 · Cited by 404
Phycobiliproteins and Complementary Chromatic Adaptation
Bogorad, L. (1975) · Annual Review of Plant Physiology · doi:10.1146/annurev.pp.26.060175.002101 · Cited by 376
RELATIONS BETWEEN PIGMENT CONTENT AND PHOTOSYNTHETIC CHARACTERISTICS IN A BLUE-GREEN ALGA
Myers, J., & Kratz, W. A. (1955) · The Journal of General Physiology · doi:10.1085/jgp.39.1.11 · Cited by 333
Chromophore Content of Blue-Green Algal Phycobiliproteins
Glazer, A. N., & Fang, S. (1973) · Journal of Biological Chemistry · doi:10.1016/s0021-9258(19)44424-4 · Cited by 214
Characterization and structural properties of the major biliproteins of Anabaena sp.
Bryant, D. A., Glazer, A. N., & Eiserling, F. A. (1976) · Archives of Microbiology · doi:10.1007/bf00416970 · Cited by 209
Amino acid composition and nutritive value of the alga Spirulina maxima
Clement, G. L., Giddey, C., & Menzi, R. (1967) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.2740181101 · Cited by 133
Subunit Structure of the Phycobiliproteins of Blue-Green Algae
Glazer, A. N., & Cohen-Bazire, G. (1971) · Proceedings of the National Academy of Sciences · doi:10.1073/pnas.68.7.1398 · Cited by 108
Binder, A., Wilson, K., & Zuber, H. (1972) · FEBS Letters · doi:10.1016/0014-5793(72)80030-9 · Cited by 59
Kao, O. H. W., Berns, D. S., & Town, W. R. (1973) · Biochemical Journal · doi:10.1042/bj1310039 · Cited by 54
Kao, O. H. W., Edwards, M. R., & Berns, D. S. (1975) · Biochemical Journal · doi:10.1042/bj1470063 · Cited by 45
C-phycocyanin and allophycocyanin in two species of blue-green algae
Craig, I., & Carr, N. G. (1968) · Biochemical Journal · doi:10.1042/bj1060361 · Cited by 43
Cited by
Production of phycocyanin—a pigment with applications in biology, biotechnology, foods and medicine
Eriksen, N. T. (2008) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-008-1542-y · Cited by 714
Spirulina, the edible microorganism.
Ciferri, O. (1983) · Microbiological Reviews · doi:10.1128/mmbr.47.4.551-578.1983 · Cited by 745
Phycobiliproteins as a commodity: Trends in applied research, patents and commercialization
Sekar, S., & Chandramohan, M. (2008) · Journal of Applied Phycology · doi:10.1007/s10811-007-9188-1 · Cited by 589
C-Phycocyanin: A potent peroxyl radical scavenger in Vivo and in Vitro
Bhat, V. B., & Madyastha, K. M. (2000) · Biochemical and Biophysical Research Communications · doi:10.1006/bbrc.2000.3270 · Cited by 477
Antioxidant activity of different fractions of Spirulina platensis protean extract
Piñero Estrada, J. (2001) · Il Farmaco · doi:10.1016/s0014-827x(01)01084-9 · Cited by 447
Metadata
- Authors
- Boussiba, S., & Richmond, A. E.
- Venue
- Archives of Microbiology
- Published
- 1979
- Volume
- 120
- Issue
- 2
- Pages
- 155-159
- ISSN
- 0003-9276 (ISSN-L)
- 0302-8933
- 1432-072X
- OpenAlex
- W2070321855
- Cited by
- 318
- References
- 14
- FWCI
- 1.53
- Type
- journal article
- Language
- en
- Open access
- closed
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Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.