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OpenAlex Citation Counts

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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:

Effects of fermentation with Bacillus natto on the allergenicity of peanut
Xiaowen Pi, Guiming Fu, Biao Dong, et al.
LWT (2021) Vol. 141, pp. 110862-110862
Closed Access | Times Cited: 52

Showing 26-50 of 52 citing articles:

Heat-induced changes in epitopes and IgE binding capacity of soybean protein isolate
Xiaowen Pi, Jiafei Liu, Yuxue Sun, et al.
Food Chemistry (2022) Vol. 405, pp. 134830-134830
Closed Access | Times Cited: 15
Characterization of the Reduced IgE Binding Capacity in Boiled and Autoclaved Soybeans through Proteomic Approaches
Xiaowen Pi, Yuxue Sun, Xiaomin Deng, et al.
Foods (2022) Vol. 11, Iss. 3, pp. 479-479
Open Access | Times Cited: 14
Fermencin B2: A promising heat-stable cationic peptide for targeted inhibition of Staphylococcus aureus
Jue Xu, Xiankang Fan, Yangyang Hu, et al.
LWT (2024) Vol. 206, pp. 116571-116571
Open Access | Times Cited: 2
Solid-state fermentation of soybean meal using Bacillus subtilis seed liquid prepared with ultrasound assistance
Huanxin Zhang, Chengzhong Li, Ping Liu, et al.
LWT (2024) Vol. 207, pp. 116695-116695
Open Access | Times Cited: 2
Multi-spectral and proteomic insights into the impact of proanthocyanidins on IgE binding capacity and functionality in soy 11S protein during alkali-heating treatment
Xiaowen Pi, Yuxue Sun, Jiafei Liu, et al.
International Journal of Biological Macromolecules (2022) Vol. 226, pp. 597-607
Closed Access | Times Cited: 11
Co-fermentation of peanut milk by selected lactic acid bacteria on its protein structure, Ara h 1's immunoreactivity, physical-chemical properties and sensory attributes
Shiyu Yang, Tonghao Du, Yue Zhang, et al.
Food Bioscience (2024) Vol. 61, pp. 104408-104408
Closed Access | Times Cited: 2
Structural modifications and augmented affinity for bile salts in enzymatically denatured egg white
Chun‐Jen Liu, Yating Wu, Guoguo Jin, et al.
Food Chemistry X (2024) Vol. 23, pp. 101577-101577
Open Access | Times Cited: 2
Structural changes and bile salt-binding ability of modified whey protein isolate: Before and after in vitro digestion
Lin Mei, Tingting Guo, Yating Wu, et al.
LWT (2023) Vol. 186, pp. 115152-115152
Open Access | Times Cited: 6
Prospects for developing allergen‐depleted food crops
Vadthya Lokya, Sejal Parmar, Arun K. Pandey, et al.
The Plant Genome (2023) Vol. 16, Iss. 4
Open Access | Times Cited: 6
Tackling food allergens—The role of food processing on proteins’ allergenicity
Ricardo N. Pereira, Rui M. Rodrigues, Daniel A. Madalena, et al.
Advances in food and nutrition research (2023), pp. 317-351
Closed Access | Times Cited: 6
The alteration of composition, conformation, IgE-reactivity and functional attributes in proanthocyanidins-soy protein 7S conjugates formed by alkali-heating treatment: Multi-spectroscopic and proteomic analyses
Xiaowen Pi, Yuxue Sun, Jiafei Liu, et al.
International Journal of Biological Macromolecules (2023) Vol. 234, pp. 123672-123672
Closed Access | Times Cited: 5
Influence of Fermentation by Lactobacillus helveticus on the Immunoreactivity of Atlantic Cod Allergens
Hao Zou, Jinlong Zhao, Zhihui Qin, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 26, pp. 10144-10154
Closed Access | Times Cited: 5
Comparison of proanthocyanidins A2 and B2 on IgE-reactivity and epitopes in Gly m 6 using multispectral, LC/MS-MS and molecular docking
Xiaowen Pi, Jiafei Liu, Zeyu Peng, et al.
International Journal of Biological Macromolecules (2023) Vol. 249, pp. 126026-126026
Closed Access | Times Cited: 4
Influence and mechanism of food matrices onto the TBBQ-eliminated performance during in-vitro digestion
Yuanchao Lu, Xiaohua Nie, Zeyi Wu, et al.
Food Chemistry (2024) Vol. 445, pp. 138682-138682
Closed Access | Times Cited: 1
Enzymatic modification of plant proteins: influence on functional properties, allergenicity, and bioactivity
Ornella Kongi Mosibo, Ezgi Pulatsu, Oluwatoyin O. Onipe, et al.
Elsevier eBooks (2024), pp. 277-307
Closed Access | Times Cited: 1
Emerging Chemical, Biochemical, and Non-Thermal Physical Treatments in the Production of Hypoallergenic Plant Protein Ingredients
Joan Oñate Narciso, Saqib Gulzar, Robert Soliva‐Fortuny, et al.
Foods (2024) Vol. 13, Iss. 14, pp. 2180-2180
Open Access | Times Cited: 1
Plant-based proteins: overview and impact on sustainable nutrition access
Aastha Bhardwaj, Nitya Sharma, Gurmeet Kaur, et al.
Elsevier eBooks (2024), pp. 1-43
Closed Access | Times Cited: 1
Investigation of differences in allergenicity of protein from different soybean cultivars through LC/MS-MS
Xiaowen Pi, Yuxue Sun, Xiaomin Deng, et al.
International Journal of Biological Macromolecules (2022) Vol. 220, pp. 1221-1230
Closed Access | Times Cited: 7
Novel Approaches for Inhibiting the Indoor Allergen Der f 2 Excreted from House Dust Mites by Todomatsu Oil Produced from Woodland Residues
Yichun Lin, Christian Ebere Enyoh, Qingyue Wang, et al.
International Journal of Environmental Research and Public Health (2022) Vol. 19, Iss. 17, pp. 10881-10881
Open Access | Times Cited: 3
Co-Fermentation by Selected Lactic Acid Bacteria Reduces Immunoreactivity of Peanut and Enhances its Physicochemical and Sensory Attributes
Shiyu Yang, Tao Xiong, Tonghao Du, et al.
(2024)
Closed Access
Effects of Chlorogenic Acid on Lowering IgE-Binding Capacity of Soybean 7S: Comparison between Covalent and Noncovalent Interaction
Ze Yun, Jiahao Li, Wenyue Zhu, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 21, pp. 12270-12280
Closed Access
The Effect of Dihydromyricetin (DMY) on the Mechanism of Soy Protein Isolate/Inulin/Dihydromyricetin Interaction: Structural, Interfacial, and Functional Properties
Puyu Chen, Hairong Bao
Foods (2024) Vol. 13, Iss. 21, pp. 3488-3488
Open Access
Nutritional health aspects and functional properties of nut yogurt: Future perspectives
Jiangxia Zhai, Yongliang Zhuang, Liping Sun, et al.
Food Chemistry X (2024) Vol. 25, pp. 102102-102102
Open Access
Solid state fermentation of mung beans by Bacillus subtilis subsp. natto on static, shaking flask and soft elastic tubular reactors
He Lyu, Saartje Hernalsteens, Haihua Cong, et al.
Food Science and Technology International (2023) Vol. 30, Iss. 7, pp. 623-635
Closed Access | Times Cited: 1
Prospects on emerging eco-friendly and innovative technologies to add value to dry bean proteins
Renata Fialho Teixeira, Clóvis A. Balbinot Filho, Débora de Olíveira, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 28, pp. 10256-10280
Closed Access | Times Cited: 1

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