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
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 51-75 of 70 citing articles:
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
Joan Oñate Narciso, Saqib Gulzar, Robert Soliva‐Fortuny, et al.
Foods (2024) Vol. 13, Iss. 14, pp. 2180-2180
Open Access | Times Cited: 1
The flavonoid-allergen interaction and its influence on allergenicity
Wenlong Zhou, Qin Geng, Ying Zhang, et al.
Food Bioscience (2024) Vol. 61, pp. 104939-104939
Closed Access | Times Cited: 1
Wenlong Zhou, Qin Geng, Ying Zhang, et al.
Food Bioscience (2024) Vol. 61, pp. 104939-104939
Closed Access | Times Cited: 1
Breakthrough in Allergy Mitigation Using an Innovative Steam Pressure-Based Processing Technique
Jack Lakkis, Nicolas Louka, Elissa Haidar, et al.
Applied Food Research (2024), pp. 100562-100562
Open Access | Times Cited: 1
Jack Lakkis, Nicolas Louka, Elissa Haidar, et al.
Applied Food Research (2024), pp. 100562-100562
Open 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
Xiaowen Pi, Yuxue Sun, Xiaomin Deng, et al.
International Journal of Biological Macromolecules (2022) Vol. 220, pp. 1221-1230
Closed Access | Times Cited: 7
(Bio)technological Approaches for Reducing Allergenicity of Food Ingredients
Linda Monaci, Antonella Lamonaca, Anna Luparelli, et al.
Elsevier eBooks (2023), pp. 86-102
Closed Access | Times Cited: 3
Linda Monaci, Antonella Lamonaca, Anna Luparelli, et al.
Elsevier eBooks (2023), pp. 86-102
Closed Access | Times Cited: 3
Green Technologies for Sustainable Food Production and Preservation: High-Pressure Processing
Concepción Pérez Lamela
Elsevier eBooks (2023), pp. 158-183
Closed Access | Times Cited: 2
Concepción Pérez Lamela
Elsevier eBooks (2023), pp. 158-183
Closed Access | Times Cited: 2
Effect of Peanut Protein Treated with Alkaline Protease and Flavorzyme on BALB/c Mice
E N Shu, Shuo Wang, Bing Niu, et al.
Foods (2023) Vol. 12, Iss. 13, pp. 2634-2634
Open Access | Times Cited: 2
E N Shu, Shuo Wang, Bing Niu, et al.
Foods (2023) Vol. 12, Iss. 13, pp. 2634-2634
Open Access | Times Cited: 2
Two-stage fermentation of corn and soybean meal mixture by Bacillus subtilis and Lactobacillus acidophilus to improve feeding value: optimization, physicochemical property, and microbial community
Tonghao Du, Shijin Xiong, Li Wang, et al.
Food Science and Biotechnology (2023) Vol. 33, Iss. 5, pp. 1207-1219
Open Access | Times Cited: 2
Tonghao Du, Shijin Xiong, Li Wang, et al.
Food Science and Biotechnology (2023) Vol. 33, Iss. 5, pp. 1207-1219
Open Access | Times Cited: 2
Effects of Flavourzyme and Alkaline Protease Treatment on Structure and Allergenicity of Peanut Allergen Ara h 1
E N Shu, S.-Y. Wang, Xiangxiang Kong, et al.
Food Technology and Biotechnology (2024) Vol. 62, Iss. 1, pp. 4-14
Open Access
E N Shu, S.-Y. Wang, Xiangxiang Kong, et al.
Food Technology and Biotechnology (2024) Vol. 62, Iss. 1, pp. 4-14
Open Access
Adulteration detection of plant protein beverages by UPLC-MS/MS based on signature peptide of allergen
Yawei Ning, Zhuo Liu, Yang Zheng, et al.
Deleted Journal (2024)
Open Access
Yawei Ning, Zhuo Liu, Yang Zheng, et al.
Deleted Journal (2024)
Open Access
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
Shiyu Yang, Tao Xiong, Tonghao Du, et al.
(2024)
Closed Access
Development of a stable fermented creamy structure from hazelnut in the scope of plant-based food production
Erenay Erem, Meral Kılıç‐Akyılmaz
Food and Bioproducts Processing (2024) Vol. 145, pp. 128-135
Closed Access
Erenay Erem, Meral Kılıç‐Akyılmaz
Food and Bioproducts Processing (2024) Vol. 145, pp. 128-135
Closed Access
IgE-Mediated Legume Allergy: A Pediatric Perspective
Carla Mastrorilli, Fernanda Chiera, Stefania Arasi, et al.
Journal of Personalized Medicine (2024) Vol. 14, Iss. 9, pp. 898-898
Open Access
Carla Mastrorilli, Fernanda Chiera, Stefania Arasi, et al.
Journal of Personalized Medicine (2024) Vol. 14, Iss. 9, pp. 898-898
Open Access
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
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
The Differences in Protein Degradation and Sensitization Reduction of Mangoes between Juices and Pieces Fermentation
Mengtian Tian, Qiuqin Zhang, Xianming Zeng, et al.
Foods (2023) Vol. 12, Iss. 18, pp. 3465-3465
Open Access | Times Cited: 1
Mengtian Tian, Qiuqin Zhang, Xianming Zeng, et al.
Foods (2023) Vol. 12, Iss. 18, pp. 3465-3465
Open Access | Times Cited: 1
Anaphylaxis to pickled chili pepper (Capsicum frutescens): Role of pickling processing in the allergic reactivity
Celine Galleani, Rafael Valdelvira, M. Pastor, et al.
Annals of Allergy Asthma & Immunology (2022) Vol. 130, Iss. 3, pp. 369-370
Closed Access | Times Cited: 2
Celine Galleani, Rafael Valdelvira, M. Pastor, et al.
Annals of Allergy Asthma & Immunology (2022) Vol. 130, Iss. 3, pp. 369-370
Closed Access | Times Cited: 2
Microbial, biocatalytic, and nanobiotechnology-based approaches for sustainable food bioprocessing
Ayesha Safdar, Sibgha Altaf, Salman Maqsood, et al.
Elsevier eBooks (2023), pp. 307-333
Closed Access
Ayesha Safdar, Sibgha Altaf, Salman Maqsood, et al.
Elsevier eBooks (2023), pp. 307-333
Closed Access
In Vitro Digestive Characteristics and Antigenic Analysis of Fermented Milk Prepared by Co-Fermentation of Lactobacillus Plantarum 7-2 and Commercial Starters
Yunpeng Xu, Hongxin Wang, Guangqing Mu, et al.
(2023)
Closed Access
Yunpeng Xu, Hongxin Wang, Guangqing Mu, et al.
(2023)
Closed Access
Development of Validated Sandwich Elisa for Detecting Peanut Allergen Ara H 3 in Food
Jia-Fong Lin, Kee‐Lung Chang, Bau-Shan Hsieh, et al.
(2023)
Closed Access
Jia-Fong Lin, Kee‐Lung Chang, Bau-Shan Hsieh, et al.
(2023)
Closed Access
Yer Fıstığında Bulunan Alerjenler ve Alerjen Etkiyi Azaltma Yöntemleri
Seyfullah Cengiz, Murat Reis Akkaya, Osman Kola
Turkish Journal of Agriculture - Food Science and Technology (2022) Vol. 10, Iss. 9, pp. 1654-1661
Open Access
Seyfullah Cengiz, Murat Reis Akkaya, Osman Kola
Turkish Journal of Agriculture - Food Science and Technology (2022) Vol. 10, Iss. 9, pp. 1654-1661
Open Access
