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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:

Mapping and IgE-binding capacity analysis of heat/digested stable epitopes of mud crab allergens
Meng Liu, Fei Huan, Meng‐Si Li, et al.
Food Chemistry (2020) Vol. 344, pp. 128735-128735
Closed Access | Times Cited: 34

Showing 1-25 of 34 citing articles:

Effect of enzymatic hydrolysis combined with processing on allergenicity of food allergens
Lidong Pang, Ming Liu, Xiao Li, et al.
Trends in Food Science & Technology (2023) Vol. 143, pp. 104248-104248
Closed Access | Times Cited: 23
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
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
Non-Thermal Processing Technologies for Allergen Control in Alternative Protein Sources for Food Industry Applications
Guihong Dong, Laura M. Hinds, Arturo B. Soro, et al.
Food Engineering Reviews (2024)
Open Access | Times Cited: 5
Recent Advances of Processing and Detection Techniques on Crustacean Allergens: A Review
Xin Qu, Zhiyong Ma, Xuli Wu, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 285-285
Open Access
Effects of Heat Treatment on Physicochemical Properties of Moringa oleifera Lam. Leaf Protein
Chuyu Xi, Wenjie Li, Zhiguo Xu, et al.
International Journal of Molecular Sciences (2025) Vol. 26, Iss. 4, pp. 1647-1647
Open Access
Deciphering the Cross-Reactivity of Tropomyosin across Three Molluscan Species: Insights into the Role of Conserved T-Cell and B-Cell Epitopes
Xinyu Han, Fei Huan, Sheng-Yan Yang, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
Effects of the Maillard reaction on the epitopes and immunoreactivity of tropomyosin, a major allergen inChlamys nobilis
Tianliang Bai, Xinyu Han, Mengsi Li, et al.
Food & Function (2021) Vol. 12, Iss. 11, pp. 5096-5108
Closed Access | Times Cited: 31
Fish Allergy Around the World—Precise Diagnosis to Facilitate Patient Management
Tanja Kalic, Christian Radauer, Andreas L. Lopata, et al.
Frontiers in Allergy (2021) Vol. 2
Open Access | Times Cited: 29
Impact of three different processing methods on the digestibility and allergenicity of Chinese mitten crab (Eriocheir sinensis) tropomyosin
Yufeng Lu, Huafeng Cheng, Shaotong Jiang, et al.
Food Science and Human Wellness (2022) Vol. 12, Iss. 3, pp. 903-911
Open Access | Times Cited: 20
Combination Processing Method Reduced IgE-Binding Activity of Litopenaeus vannamei by Modifying Lysine, Arginine, and Cysteine on Multiple Allergen Epitopes
Meng Liu, Fei Huan, Tian-Jiao Han, et al.
Journal of Agricultural and Food Chemistry (2021) Vol. 69, Iss. 16, pp. 4865-4873
Closed Access | Times Cited: 23
Seafood allergy: Allergen, epitope mapping and immunotherapy strategy
Ziye Zhang, Xiu-Min Li, Hao Wang, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 63, Iss. 10, pp. 1314-1338
Closed Access | Times Cited: 10
Effects of high voltage pulsed electric field on structural properties and immune reactivity of arginine kinase in Fenneropenaeus chinensis
Chenyu Yang, Xiaomin Li, Yun Deng, et al.
Food Chemistry (2024) Vol. 449, pp. 139304-139304
Closed Access | Times Cited: 3
Effect of transglutaminase-catalyzed glycosylation on the allergenicity of tropomyosin in the Perna viridis food matrix
Dongxiao Li, Xinrong He, Fa-Jie Li, et al.
Food & Function (2024) Vol. 15, Iss. 18, pp. 9136-9148
Closed Access | Times Cited: 3
Effects of thermal processing on the allergenicity, structure, and critical epitope amino acids of crab tropomyosin
Meng Liu, Tian-Jiao Han, Fei Huan, et al.
Food & Function (2021) Vol. 12, Iss. 5, pp. 2032-2043
Closed Access | Times Cited: 22
Exploration of digestion-resistant immunodominant epitopes in shrimp (Penaeus vannamei) allergens
Yao Liu, Songyi Lin, Kexin Liu, et al.
Food Chemistry (2023) Vol. 438, pp. 137920-137920
Closed Access | Times Cited: 8
IgE epitope analysis of sarcoplasmic-calcium-binding protein, a heat-resistant allergen in Crassostrea angulata
Tian-Jiao Han, Fei Huan, Meng Liu, et al.
Food & Function (2021) Vol. 12, Iss. 18, pp. 8570-8582
Closed Access | Times Cited: 19
Comparative analysis of tropomyosin allergenicity in three different species of molluscs: insights into the role of amino acid composition in IgE epitopes
Xinyu Han, Xinrong He, Xinya Wang, et al.
Food & Function (2024) Vol. 15, Iss. 10, pp. 5397-5413
Closed Access | Times Cited: 2
IgE Epitope Analysis for Scy p 1 and Scy p 3, the Heat-Stable Myofibrillar Allergens in Mud Crab
Mengsi Li, Fei Xia, Qingmei Liu, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 38, pp. 12189-12202
Closed Access | Times Cited: 10
Linear Epitopes Play an Important Role in the Immunoglobulin G (IgG)/Immunoglobulin E (IgE)-Binding Capacity of Scy p 4
Yiyu Chen, Mengsi Li, Meng Liu, et al.
Journal of Agricultural and Food Chemistry (2021) Vol. 69, Iss. 43, pp. 12870-12879
Closed Access | Times Cited: 13
Mechanism of Cold Plasma Combined with Glycation in Altering IgE-Binding Capacity and Digestion Stability of Tropomyosin from Shrimp
Sang Zou, Fengqi Wang, Jun‐Hu Cheng, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 42, pp. 15796-15808
Closed Access | Times Cited: 5
Reduction in Allergenicity and Induction of Oral Tolerance of Glycated Tropomyosin from Crab
Xinyu Han, Tianliang Bai, Yang Huang, et al.
Molecules (2022) Vol. 27, Iss. 6, pp. 2027-2027
Open Access | Times Cited: 8
Comprehensive Analysis of the Structure and Allergenicity Changes of Seafood Allergens Induced by Non-Thermal Processing: A Review
Fengqi Wang, Hangyu Zhong, Jun‐Hu Cheng
Molecules (2022) Vol. 27, Iss. 18, pp. 5857-5857
Open Access | Times Cited: 8
Two hypo-allergenic derivatives lacking the dominant linear epitope of Scy p 1 and Scy p 3
Mengsi Li, Fei Xia, Yiyu Chen, et al.
Food Chemistry (2021) Vol. 373, pp. 131588-131588
Closed Access | Times Cited: 11
Investigation on potential allergenic peptides and critical amino acids of the digestive products of glycated α-lactalbumin via allergenicity evaluation and molecular dynamic simulation
Xumei Wang, Huan Xie, Yueming Hu, et al.
LWT (2024) Vol. 195, pp. 115800-115800
Open Access | Times Cited: 1
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