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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:

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 1-25 of 117 citing articles:

Trends and innovations in the formulation of plant-based foods
Christabel Tachie, Ifeanyi D. Nwachukwu, Alberta N. A. Aryee
Food Production Processing and Nutrition (2023) Vol. 5, Iss. 1
Open Access | Times Cited: 63
Gastrointestinal fate of food allergens and its relationship with allergenicity
Na Sun, Yao Liu, Kexin Liu, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 4, pp. 3376-3404
Closed Access | Times Cited: 55
How does food matrix components affect food allergies, food allergens and the detection of food allergens? A systematic review
Qiaozhen Liu, Songyi Lin, Na Sun
Trends in Food Science & Technology (2022) Vol. 127, pp. 280-290
Closed Access | Times Cited: 51
Scientific Opinion on development needs for the allergenicity and protein safety assessment of food and feed products derived from biotechnology
Ewen Mullins, Jean‐Louis Bresson, Tamás Dalmay, et al.
EFSA Journal (2022) Vol. 20, Iss. 1
Open Access | Times Cited: 48
Soybean allergy: characteristics, mechanisms, detection and its reduction through novel food processing techniques
Jin Wang, Zhaoyi He, G.S.V. Raghavan
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 23, pp. 6182-6195
Closed Access | Times Cited: 42
Edible insects as ingredients in food products: nutrition, functional properties, allergenicity of insect proteins, and processing modifications
Jing Yang, Shuling Zhou, Hong Kuang, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 28, pp. 10361-10383
Closed Access | Times Cited: 27
Structural properties of food proteins underlying stability or susceptibility to human gastrointestinal digestion
Gianluca Picariello, Francesco Siano, Luigia Di Stasio, et al.
Current Opinion in Food Science (2023) Vol. 50, pp. 100992-100992
Open Access | Times Cited: 22
Effects of enzymatic hydrolysis combined with pressured heating on tree nut allergenicity
Carmen Cuadrado, Claudia Arribas, África Sanchiz, et al.
Food Chemistry (2024) Vol. 451, pp. 139433-139433
Open Access | Times Cited: 10
A systematic review of allergen cross-reactivity: Translating basic concepts into clinical relevance
Ekansh Sharma, Joana Vitte
Journal of Allergy and Clinical Immunology Global (2024) Vol. 3, Iss. 2, pp. 100230-100230
Open Access | Times Cited: 9
The Future of Algal Proteins: Innovations in Extraction and Modifications, Functional Properties, and Sustainable Food Applications
Sunil Pipliya, Sitesh Kumar, Rakesh Kumar Gupta, et al.
Future Foods (2025), pp. 100549-100549
Open Access | Times Cited: 1
Statement on in vitro protein digestibility tests in allergenicity and protein safety assessment of genetically modified plants
Hanspeter Naegeli, Jean‐Louis Bresson, Tamás Dalmay, et al.
EFSA Journal (2021) Vol. 19, Iss. 1
Open Access | Times Cited: 50
An overview of tropomyosin as an important seafood allergen: Structure, cross‐reactivity, epitopes, allergenicity, and processing modifications
Jun‐Hu Cheng, Huifen Wang, Da‐Wen Sun
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 21, Iss. 1, pp. 127-147
Closed Access | Times Cited: 46
Molecular allergology and its impact in specific allergy diagnosis and therapy
Domingo Barber, Araceli Díaz‐Perales, María M. Escribese, et al.
Allergy (2021) Vol. 76, Iss. 12, pp. 3642-3658
Open Access | Times Cited: 45
Newly defined allergens in the WHO/IUIS Allergen Nomenclature Database during 01/2019‐03/2021
Srinidhi Sudharson, Tanja Kalic, Christine Häfner, et al.
Allergy (2021) Vol. 76, Iss. 11, pp. 3359-3373
Open Access | Times Cited: 45
A critical review of current technologies used to reduce ginkgotoxin, ginkgotoxin-5′-glucoside, ginkgolic acid, allergic glycoprotein, and cyanide in Ginkgo biloba L. seed
Isaac Duah Boateng
Food Chemistry (2022) Vol. 382, pp. 132408-132408
Closed Access | Times Cited: 35
A critical review of ginkgolic acids inGinkgo bilobaleaf extract (EGb): toxicity and technologies to remove ginkgolic acids and their promising bioactivities
Isaac Duah Boateng
Food & Function (2022) Vol. 13, Iss. 18, pp. 9226-9242
Closed Access | Times Cited: 31
Maillard Reaction Induced Changes in Allergenicity of Food
Jingkun Gou, Rui Liang, Huang Hou-jin, et al.
Foods (2022) Vol. 11, Iss. 4, pp. 530-530
Open Access | Times Cited: 30
Intestinal protein uptake and IgE-mediated food allergy
Anne‐Sofie Ravn Ballegaard, Katrine Lindholm Bøgh
Food Research International (2022) Vol. 163, pp. 112150-112150
Open Access | Times Cited: 30
Effects of ultrasound-assisted high temperature-pressure treatment on the structure and allergenicity of tropomyosin from clam (Mactra veneriformis)
Yachun Chen, Guifang Tian, Liwen Wang, et al.
Food Chemistry X (2023) Vol. 18, pp. 100740-100740
Open Access | Times Cited: 21
Valorization of Cold Plasma Technologies for Eliminating Biological and Chemical Food Hazards
Negar Ravash, Javad Hesari, Ehsan Feizollahi, et al.
Food Engineering Reviews (2023) Vol. 16, Iss. 1, pp. 22-58
Closed Access | Times Cited: 16
Ovalbumin interaction with polystyrene and polyethylene terephthalate microplastics alters its structural properties
Nikola Gligorijević, Tamara Lujic, Tamara Mutić, et al.
International Journal of Biological Macromolecules (2024) Vol. 267, pp. 131564-131564
Open Access | Times Cited: 7
Effect of the Combined Ultrasound with Other Technologies on Food Allergenicity: Ultrasound before, under, and after Other Technologies
Xiaowen Pi, Lilin Zhu, Yixuan Wang, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 29, pp. 16095-16111
Closed Access | Times Cited: 6
Homocysteine as a marker for predicting disease severity in patients with COVID-19
Âdem Keskin, Göksenin Ünlügüzel, Recai Acı, et al.
Biomarkers in Medicine (2022) Vol. 16, Iss. 7, pp. 559-568
Closed Access | Times Cited: 27
Evaluation of poly- and monoclonal antibody-based sandwich enzyme-linked immunosorbent assay (ELISA) for their performance to detect crustacean residues in processed foods
Jinlong Zhao, Yonghong Li, Ranran Li, et al.
Food Control (2022) Vol. 138, pp. 108983-108983
Closed Access | Times Cited: 25
Crustacean shellfish allergens: influence of food processing and their detection strategies
Jinlong Zhao, Vaileth Timira, Ishfaq Ahmed, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 12, pp. 3794-3822
Closed Access | Times Cited: 24
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