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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:

Degradation of major allergens and allergenicity reduction of soybean meal through solid-state fermentation with microorganisms
Anshu Yang, LingLing Zuo, Youfei Cheng, et al.
Food & Function (2018) Vol. 9, Iss. 3, pp. 1899-1909
Closed Access | Times Cited: 98

Showing 51-75 of 98 citing articles:

Effect of transglutaminase cross-linking on the allergenicity of tofu based on a BALB/c mouse model
Jing Bai, Junyu Hui, Qiaoling Lu, et al.
Food & Function (2019) Vol. 11, Iss. 1, pp. 404-413
Closed Access | Times Cited: 29
Detection and inactivation of allergens in soybeans: A brief review of recent research advances
Lina Tokuna Mulalapele, Jun Xi
Grain & Oil Science and Technology (2021) Vol. 4, Iss. 4, pp. 191-200
Open Access | Times Cited: 22
Screening of anti-allergy Lactobacillus and its effect on allergic reactions in BALB/c mice sensitized by soybean protein
Anshu Yang, Yaru Liao, Jierui Zhu, et al.
Journal of Functional Foods (2021) Vol. 87, pp. 104858-104858
Open Access | Times Cited: 21
Conventional solid-state fermentation impacts the white lupin proteome reducing the abundance of allergenic peptides
Arineh Tahmasian, R.A.I. Drew, James A. Broadbent, et al.
Food Chemistry (2023) Vol. 426, pp. 136622-136622
Open Access | Times Cited: 8
Structural Characterization and Properties of Modified Soybean Meal Protein via Solid-State Fermentation by Bacillus subtilis
Xinyu Miao, Honghong Niu, Mubai Sun, et al.
Molecules (2023) Vol. 28, Iss. 24, pp. 8015-8015
Open Access | Times Cited: 8
Fructo-Oligosaccharide Alleviates Soybean-Induced Anaphylaxis in Piglets by Modulating Gut Microbes
Meinan Chang, Yuan Zhao, Guixin Qin, et al.
Frontiers in Microbiology (2018) Vol. 9
Open Access | Times Cited: 25
Role of pulses to modulate the nutritive, bioactive and technological functionality of cereal‐based extruded snacks: a review
Rajan Sharma, Savita Sharma, Hilal A. Makroo, et al.
International Journal of Food Science & Technology (2021) Vol. 57, Iss. 7, pp. 3882-3891
Closed Access | Times Cited: 18
Production of value-added peptides from soybean meal during natural solid-state fermentation: Metabolites and bacterial communities
Dandan Liu, Yiting Guo, Xiaoshuang Liu, et al.
Food Bioscience (2023) Vol. 56, pp. 103266-103266
Closed Access | Times Cited: 7
Effect of microbial fermentation on the quality of soybean meal
Jie Xue, J.P. Wu, Yanli Ji, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 1, pp. 72-83
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
Variation in shrimp tropomyosin allergenicity during the production of Terasi, an Indonesian fermented shrimp paste
Ulfah Amalia, Yutaka Shimizu, Hiroki Saeki
Food Chemistry (2022) Vol. 398, pp. 133876-133876
Open Access | Times Cited: 11
A ~24 kDa protein isolated from protein isolates of Hawaijar, popular fermented soy food of North-East India exhibited promising antidiabetic potential via stimulating PI3K/AKT/GLUT4 signaling pathway of muscle glucose metabolism
Dibyendu Das, Nazim Uddin Afzal, Sawlang Borsingh Wann, et al.
International Journal of Biological Macromolecules (2022) Vol. 224, pp. 1025-1039
Closed Access | Times Cited: 11
Hawaijar – An ethnic vegan fermented soybean food of Manipur, India: A comprehensive review
Thangjam Anand Singh, Grihalakshmi D. Nongthombam, Gülden Gökşen, et al.
Food Research International (2023) Vol. 170, pp. 112983-112983
Closed Access | Times Cited: 6
Effects of Lacticaseibacillus paracasei XJ-003 on the allergenicity and antigenicity of milk proteins during fermentation
Yunpeng Xu, Feifei Zhang, Ruida Ma, et al.
Food Bioscience (2024) Vol. 59, pp. 103967-103967
Closed Access | Times Cited: 2
Fermented soy products: A review of bioactives for health from fermentation to functionality
Iskandar Azmy Harahap, Joanna Suliburska, Aslı Can Karaça, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 24, Iss. 1
Open Access | Times Cited: 2
The effects of fermented feedstuff derived from Citri Sarcodactylis Fructus by-products on growth performance, intestinal digestive enzyme activity, nutrient utilization, meat quality, gut microbiota, and metabolites of broiler chicken
Xinhong Zhou, Huaidan Zhang, Shiyi Li, et al.
Frontiers in Veterinary Science (2023) Vol. 10
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
Allergenic potential of novel plant-derived ingredients
Giovanni D’Auria, Pasquale Ferranti, Chiara Nitride
Elsevier eBooks (2024), pp. 430-440
Closed Access | Times Cited: 1
Fermented soybean meal improved laying performance and egg quality of laying hens by modulating cecal microbiota, nutrient digestibility, intestinal health, antioxidant and immunological functions
Uchechukwu Edna Obianwuna, Lingling Huang, Haijun Zhang, et al.
Animal nutrition (2024) Vol. 18, pp. 309-321
Open 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
Proteomic characterization of peanut flour fermented by Rhizopus oryzae
Christopher P. Mattison, Rebecca A. Dupre, Kristen Clermont, et al.
Heliyon (2024) Vol. 10, Iss. 15, pp. e34793-e34793
Open Access | Times Cited: 1
Deciphering contaminants and toxins in fermented food for enhanced human health safeguarding
Oana Lelia Pop, Călina Ciont, Rosita Gabbianelli, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 5
Open Access | Times Cited: 1
Regulation of Probiotics on Metabolism of Dietary Protein in Intestine
Xiaopei Peng, Cunxi Nie, Wenyi Guan, et al.
Current Protein and Peptide Science (2019) Vol. 21, Iss. 8, pp. 766-771
Closed Access | Times Cited: 11
A Snapshot on Food Allergies: A Case Study on Edible Flowers
Massimo Lucarini, Andrea Copetta, Alessandra Durazzo, et al.
Sustainability (2020) Vol. 12, Iss. 20, pp. 8709-8709
Open Access | Times Cited: 11
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

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