Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Are Physicochemical Properties Shaping the Allergenic Potency of Animal Allergens?
Joana Costa, Caterina Villa, Kitty Verhoeckx, et al.
Clinical Reviews in Allergy & Immunology (2021) Vol. 62, Iss. 1, pp. 1-36
Open Access | Times Cited: 117

Showing 26-50 of 117 citing articles:

Mechanism of the reduced allergenicity of shrimp (Macrobrachium nipponense) by combined thermal/pressure processing: Insight into variations in protein structure, gastrointestinal digestion and immunodominant linear epitopes
Kexin Liu, Songyi Lin, Yao Liu, et al.
Food Chemistry (2022) Vol. 405, pp. 134829-134829
Closed Access | Times Cited: 23
Research advance of non-thermal processing technologies on ovalbumin properties: The gelation, foaming, emulsification, allergenicity, immunoregulation and its delivery system application
Qin Chen, Lezhen Dong, Ying Li, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 20, pp. 7045-7066
Closed Access | Times Cited: 15
Advanced Proteomic and Bioinformatic Tools for Predictive Analysis of Allergens in Novel Foods
María López‐Pedrouso, José M. Lorenzo, Juan de Dios Alché Ramírez, et al.
Biology (2023) Vol. 12, Iss. 5, pp. 714-714
Open Access | Times Cited: 15
Digestion-Resistant Linear Epitopes as Dominant Contributors to Strong Allergenicity of Tropomyosin in Antarctic Krill (Euphausia superba)
Shan Wang, Songyi Lin, Kexin Liu, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 44, pp. 16739-16751
Closed Access | Times Cited: 15
Non-Thermal Processing Technologies for Allergen Control in Alternative Protein Sources for Food Industry Applications
Guihong Dong, Laura M. Hinds, Arturo B. Soro, et al.
Food Engineering Reviews (2024)
Open Access | Times Cited: 5
Allergic to bureaucracy? Regulatory allergenicity assessments of novel food: Motivations, challenges, compromises, and possibilities
O. Kedar, Alexander Golberg, Uri Obolski, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 2
Open Access | Times Cited: 4
Intestinal permeability, food antigens and the microbiome: a multifaceted perspective
Francesco Valitutti, Maurizio Mennini, Gianluca Monacelli, et al.
Frontiers in Allergy (2025) Vol. 5
Open Access
Digestion of food proteins: the role of pepsin
Mengxiao Yang, Zhi Yang, David W. Everett, et al.
Critical Reviews in Food Science and Nutrition (2025), pp. 1-22
Open Access
Molecular and Immunological Characterization of Troponin C: An Allergen from Scylla paramamosain
Fei Xia, Meng‐Si Li, Qing-Mei Liu, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
Reducing the Allergenicity of Shrimp Tropomyosin and Allergy Desensitization Based on Glycation Modification
Ziye Zhang, Zhenxing Li, Hong Lin
Journal of Agricultural and Food Chemistry (2021) Vol. 69, Iss. 49, pp. 14742-14750
Closed Access | Times Cited: 30
Potentialities of Ginkgo extract on toxicants, toxins, and radiation: a critical review
Isaac Duah Boateng
Food & Function (2022) Vol. 13, Iss. 15, pp. 7960-7983
Closed Access | Times Cited: 21
Critical features of an in vitro intestinal absorption model to study the first key aspects underlying food allergen sensitization
Wieneke Dijk, Caterina Villa, Sara Benedé, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 22, Iss. 2, pp. 971-1005
Open Access | Times Cited: 19
Identification of fructose‐bisphosphate aldolase as new pollen allergens
Lebin Song, Li Zhang, Ying Zhu, et al.
Allergy (2024) Vol. 79, Iss. 5, pp. 1368-1372
Closed Access | Times Cited: 4
Effect of rosmarinic acid covalent conjugation on the structure and allergenic capacity of ovalbumin
Jieli Shang, Hao‐Long Zeng, Binmei Jia, et al.
LWT (2024) Vol. 197, pp. 115869-115869
Open Access | Times Cited: 4
Processes for reducing egg allergenicity: Advances and different approaches
Alcides Vapor, António Mendonça, Cândida T. Tomaz
Food Chemistry (2021) Vol. 367, pp. 130568-130568
Closed Access | Times Cited: 25
β-Lactoglobulin versus casein indirect ELISA for the detection of cow's milk allergens in raw and processed model meat products
Caterina Villa, Mónica B. M. V. Moura, Joana Costa, et al.
Food Control (2022) Vol. 135, pp. 108818-108818
Closed Access | Times Cited: 17
A spotlight on analytical prospects in food allergens: From emerging allergens and novel foods to bioplastics and plant-based sustainable food contact materials
Antonella Cavazza, Monica Mattarozzi, Arianna Franzoni, et al.
Food Chemistry (2022) Vol. 388, pp. 132951-132951
Closed Access | Times Cited: 16
Potential Pathogenic Impact of Cow’s Milk Consumption and Bovine Milk-Derived Exosomal MicroRNAs in Diffuse Large B-Cell Lymphoma
Bodo C. Melnik, Rudolf Stadler, Ralf Weiskirchen, et al.
International Journal of Molecular Sciences (2023) Vol. 24, Iss. 7, pp. 6102-6102
Open Access | Times Cited: 10
A comparative study on the allergenic potential of β-lactoglobulin conjugated to glucose, caffeic acid and caffeoyl glucopyranose
Yang Wang, Kai Zhang, Yi-ying Mao, et al.
Food & Function (2023) Vol. 14, Iss. 9, pp. 4354-4367
Closed Access | Times Cited: 10
Allergenicity, assembly and applications of ovalbumin in egg white: a review
Bin Ma, Xing Fu, Zhu Ping, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 24, pp. 8672-8688
Closed Access | Times Cited: 10
Characterization of physicochemical and immunogenic properties of allergenic proteins altered by food processing: a review
Enning Zhou, Qiangqiang Li, Dan Zhu, et al.
Deleted Journal (2023) Vol. 13, Iss. 3, pp. 1135-1151
Open Access | Times Cited: 10
Identification and screening of umami peptides from skipjack tuna (Katsuwonus pelamis) hydrolysates using EAD/CID based micro-UPLC-QTOF-MS and the molecular interaction with T1R1/T1R3 taste receptor
Cui Shi, Di Hu, Lai Wei, et al.
Journal of Chromatography A (2024) Vol. 1734, pp. 465290-465290
Closed Access | Times Cited: 3
A Comparative Analysis of Novel Deep Learning and Ensemble Learning Models to Predict the Allergenicity of Food Proteins
Liyang Wang, Dantong Niu, Xinjie Zhao, et al.
Foods (2021) Vol. 10, Iss. 4, pp. 809-809
Open Access | Times Cited: 21
Phycocyanobilin-modified β-lactoglobulin exhibits increased antioxidant properties and stability to digestion and heating
Mirjana Radomirović, Simeon Minić, Dragana Stanić-Vučinić, et al.
Food Hydrocolloids (2021) Vol. 123, pp. 107169-107169
Open Access | Times Cited: 21
Sesame as a source of food allergens: clinical relevance, molecular characterization, cross-reactivity, stability toward processing and detection strategies
Caterina Villa, Joana Costa, Isabel Mafra
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 14, pp. 4746-4762
Closed Access | Times Cited: 15

Scroll to top