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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:

Research progress in peanut allergens and their allergenicity reduction
Xiaowen Pi, Yin Wan, Yili Yang, et al.
Trends in Food Science & Technology (2019) Vol. 93, pp. 212-220
Closed Access | Times Cited: 70

Showing 26-50 of 70 citing articles:

Recent advance in sesame allergens: Influence of food processing and their detection methods
Jianhua Zeng, Feifei Ma, Ligong Zhai, et al.
Food Chemistry (2024) Vol. 448, pp. 139058-139058
Closed Access | Times Cited: 4
Uncovering molecular sensitization patterns for peanut in East-Central European children: The dominance of Ara h 6
Gabriella Páll, Tamás Pándics, Erzsébet Pintér, et al.
Molecular and Cellular Probes (2025) Vol. 79, pp. 102009-102009
Open Access
Establishment of DAS-ELISA and lateral flow immunochromatography for the detection of peanut allergen Ara h 3 after heat-moisture treatment
Shuo Yang, Fuyu Sun, Xiao Wu, et al.
Food Chemistry (2025) Vol. 472, pp. 142910-142910
Closed Access
Oilseed Cakes in the Food Industry; A Review on Applications, Challenges, and Future Perspectives
Amirhossein Abedini, Adel Mirza Alizadeh, Aida Malek Mahdavi, et al.
Current Nutrition & Food Science (2021) Vol. 18, Iss. 4, pp. 345-362
Closed Access | Times Cited: 24
Investigation of the differences in the effect of (−)-epigallocatechin gallate and proanthocyanidins on the functionality and allergenicity of soybean protein isolate
Xiaowen Pi, Jiafei Liu, Yuxue Sun, et al.
Food Chemistry X (2023) Vol. 17, pp. 100566-100566
Open Access | Times Cited: 9
Non-thermal processing of cashews: irradiation reduces allergenicity by altering the structure of Ana o 3
Yunpeng Shen, Yu Tian, Zhongliang Wang, et al.
Food & Function (2023) Vol. 14, Iss. 4, pp. 1962-1970
Closed Access | Times Cited: 9
Recent processing of peanut protein in food industry: a molecular structure perspective
Huayang Zhang, Yunze Xia, Wenhao Li, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 4, pp. 2172-2185
Closed Access | Times Cited: 3
Effects of genetic diversity on the allergenicity of peanut (Arachis hypogaea) proteins: identification of the hypoallergenic accessions using BALB/c mice model and in silico analysis of Ara h 3 allergen cross-reactivity
Hanène Djeghim, Inès Bellil, Ouided Benslama, et al.
Journal of Proteomics (2024) Vol. 306, pp. 105264-105264
Open Access | Times Cited: 3
Current progress and prospects of enzyme technologies in future foods
Cuiping Pang, Xinxin Yin, Guoqiang Zhang, et al.
Systems Microbiology and Biomanufacturing (2020) Vol. 1, Iss. 1, pp. 24-32
Open Access | Times Cited: 25
Ara H1 peanut allergen detection using a labelled electrochemical aptasensor based on GO-COOH@bimetallic composite platform
Gheorghe Melinte, Oana Hosu, Cécilia Cristea, et al.
Food Chemistry (2022) Vol. 400, pp. 134074-134074
Closed Access | Times Cited: 13
Effect of Structural Targeted Modifications on the Potential Allergenicity of Peanut Allergen Ara h 2
Xiaoya Zhou, Linmei Ren, Ying Zhang, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 71, Iss. 1, pp. 836-845
Closed Access | Times Cited: 13
Relationship between Protein Digestibility and the Proteolysis of Legume Proteins during Seed Germination
Indrani Bera, Michael O’Sullivan, Darragh Flynn, et al.
(2023)
Open Access | Times Cited: 7
Effect of lactic acid bacteria fermentation on cow milk allergenicity and antigenicity: A review
Yunpeng Xu, Feifei Zhang, Guangqing Mu, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 23, Iss. 1
Closed Access | Times Cited: 7
Lactic acid bacteria fermented soy β-conglycinin: Assessment of structural conformational feature and immunoglobulin E reactivity
Zhen Liu, Yumeng Fu, Yifei Liu, et al.
LWT (2022) Vol. 173, pp. 114246-114246
Open Access | Times Cited: 11
The decrease of Ara h 2 allergenicity by glycation is determined by reducing sugar chain length and isomers
Ping Yang, Xumei Wang, Hui Wang, et al.
Food Chemistry (2023) Vol. 432, pp. 137289-137289
Closed Access | Times Cited: 6
Decoding food reactions: a detailed exploration of food allergies vs. intolerances and sensitivities
Amin Mousavi Khaneghah, Parisa Mostashari
Critical Reviews in Food Science and Nutrition (2024), pp. 1-45
Closed Access | Times Cited: 2
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
A sensitive sandwich enzyme-linked immunosorbent assay (sELISA) for the detection of walnut residues in processed food
Zhihui Qin, Min Yu, Jinlong Zhao, et al.
Journal of Food Composition and Analysis (2023) Vol. 119, pp. 105221-105221
Closed Access | Times Cited: 5
Allergenicity evaluation of fermented milk prepared by co-fermentation of Lactobacillus plantarum 7-2 and commercial starters after in vitro digestive
Yunpeng Xu, Hongxin Wang, Guangqing Mu, et al.
Food Chemistry X (2023) Vol. 20, pp. 100911-100911
Open Access | Times Cited: 5
Effect of Microbial Transglutaminase Treatment on the Techno-Functional Properties of Mung Bean Protein Isolate
Su-Hyeon Moon, Seong‐Jun Cho
Foods (2023) Vol. 12, Iss. 10, pp. 1998-1998
Open Access | Times Cited: 4
Research progress in the application of emerging technology for reducing food allergens as a global health concern: A systematic review
Amin Mousavi Khaneghah, Amene Nematollahi, Zohreh Abdi-Moghadam, et al.
Critical Reviews in Food Science and Nutrition (2023), pp. 1-16
Closed Access | Times Cited: 4
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
A novel IgE epitope-specific antibodies-based sandwich ELISA for sensitive measurement of immunoreactivity changes of peanut allergen Ara h 2 in processed foods
Yan Yan, Liming Li, Caiyun Long, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 1
Analysis of proteomics and in silico allergenicity prediction of soluble proteins in selenium-enriched peanut leaves
Qi Gao, Weixuan Li, Ziheng Liu, et al.
Food and Bioproducts Processing (2024) Vol. 146, pp. 16-25
Closed Access | Times Cited: 1
Modulating Whey Proteins Antigenicity with Lactobacillus delbrueckii subsp. bulgaricus DLPU F-36 Metabolites: Insights from Spectroscopic and Molecular Docking Studies
Zhao Zhang, YunPeng Xu, Xinling Li, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 27, pp. 15198-15212
Closed Access | Times Cited: 1

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