Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Insight into IgG/IgE binding ability, in vitro digestibility and structural changes of shrimp (Litopenaeus vannamei) soluble extracts with thermal processing
Jinlong Zhao, Yonghong Li, Lili Xu, et al.
Food Chemistry (2022) Vol. 381, pp. 132177-132177
Closed Access | Times Cited: 49

Showing 1-25 of 49 citing articles:

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
Reduced Allergenicity of Shrimp (Penaeus vannamei) by Altering the Protein Fold, Digestion Susceptibility, and Allergen Epitopes
Kexin Liu, Songyi Lin, Xingchen Gao, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 23, pp. 9120-9134
Closed Access | Times Cited: 21
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
Understanding the Mechanism of Increased IgG/IgE Reactivity but Decreased Immunodetection Recovery in Thermally Induced Shrimp (Litopenaeus vannamei) Tropomyosin via Multispectroscopic and Molecular Dynamics Simulation Techniques
Jinlong Zhao, Jianhua Zeng, Yuhai Liu, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 7, pp. 3444-3458
Closed Access | Times Cited: 18
Effect of ultrahigh-pressure treatment on the structure and allergenicity of peach allergenic proteins
Wenhan Kang, Jiukai Zhang, Ning Yu, et al.
Food Chemistry (2023) Vol. 423, pp. 136227-136227
Closed Access | Times Cited: 18
Effect of Thermal Processing on Food Allergenicity: Mechanisms, Application, Influence Factor, and Future Perspective
Xiaowen Pi, Lilin Zhu, Jiayuan Liu, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 37, pp. 20225-20240
Closed Access | Times Cited: 6
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: 26
Insight into the mechanism of allergenicity decreasing in recombinant sarcoplasmic calcium-binding protein from shrimp (Litopenaeus vannamei) with thermal processing via spectroscopy and molecular dynamics simulation techniques
Jinlong Zhao, Wenye Zhu, Jianhua Zeng, et al.
Food Research International (2022) Vol. 157, pp. 111427-111427
Closed Access | Times Cited: 26
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: 25
Mechanism of the reduced allergenicity of shrimp (Macrobrachium nipponense) by combined thermal/pressure processing: Insight into variations in protein structure, gastrointestinal digestion and immunodominant linear epitopes
Kexin Liu, Songyi Lin, Yao Liu, et al.
Food Chemistry (2022) Vol. 405, pp. 134829-134829
Closed Access | Times Cited: 23
Changing the IgE Binding Capacity of Tropomyosin in Shrimp through Structural Modification Induced by Cold Plasma and Glycation Treatment
Fengqi Wang, Jun‐Hu Cheng, Kevin M. Keener
Foods (2023) Vol. 12, Iss. 1, pp. 206-206
Open Access | Times Cited: 14
Reducing the allergenicity of tropomyosin in shrimp by covalent conjugation with quercetin and chlorogenic acid
Xinyu Ge, Guangxiu Ju, Xiaojing Lv, et al.
International Journal of Biological Macromolecules (2024) Vol. 262, pp. 130099-130099
Closed Access | Times Cited: 5
Effects of different high temperature-pressure processing times on the sensory quality, nutrition and allergenicity of ready-to-eat clam meat
Yachun Chen, Xiaoyue Yao, Jilu Sun, et al.
Food Research International (2024) Vol. 185, pp. 114263-114263
Closed Access | Times Cited: 5
Thermal induced the structural alterations, increased IgG/IgE binding capacity and reduced immunodetection recovery of tropomyosin from shrimp (Litopenaeus vannamei)
Jinlong Zhao, Yonghong Li, Lili Xu, et al.
Food Chemistry (2022) Vol. 391, pp. 133215-133215
Closed Access | Times Cited: 22
Chymosin pretreatment accelerated papain catalysed hydrolysis for decreasing casein antigenicity by exposing the cleavage site at tyrosine residues
Jianhua Zeng, Junzhe Zou, Jinlong Zhao, et al.
Food Chemistry (2022) Vol. 404, pp. 134777-134777
Closed Access | Times Cited: 22
Allergenicity evaluation of peptides from milk and yogurt after gastrointestinal digestion based on epitopes
Meijia Huang, Hongkai Tan, Ziyi Xiong, et al.
Food & Function (2022) Vol. 13, Iss. 20, pp. 10769-10789
Closed Access | Times Cited: 19
Insight into the Mechanism of Ultrasound-Assisted Cold Plasma Alleviated the Allergenicity of Peanut Protein with Improved Functional Properties
Yuxin Wang, Lili Zhang, Jinlong Zhao, et al.
Food Hydrocolloids (2025), pp. 111295-111295
Open Access
Effects of chemical modifications on allergenicity and functional properties of silkworm pupae proteins
Songyuan Huang, Feng Xue, Wenqi Yue, et al.
Food Chemistry (2025) Vol. 477, pp. 143635-143635
Closed Access
Research Progress on Shrimp Allergens and Allergenicity Reduction Methods
Bingjie Chen, Hui He, Xiao Wang, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 895-895
Open Access
Investigation of conformational and epitope alterations of shrimp tropomyosin under α-dicarbonyl glycation and conformation-allergenicity relationship
Lichun Liu, Ziye Zhang, Z. Li, et al.
Food Chemistry (2025), pp. 144094-144094
Closed Access
A novel approach for detecting immunoglobulin g activity through charge interactions
Fawze Alnadari, Rongchang Wang, Ibrahim A. Zakzouk, et al.
Microchemical Journal (2025), pp. 113501-113501
Closed Access
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
Quantum-dot-based sandwich lateral flow immunoassay for the rapid detection of shrimp major allergen tropomyosin
Ranran Li, Yaoyang Zhang, Jinlong Zhao, et al.
Journal of Food Composition and Analysis (2022) Vol. 114, pp. 104776-104776
Closed Access | Times Cited: 14
Immune regulation by fermented milk products: the role of the proteolytic system of lactic acid bacteria in the release of immunomodulatory peptides
Hao Zou, Hao Wang, Ziye Zhang, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 28, pp. 10498-10516
Closed Access | Times Cited: 8
Purification, Expression, and Characterization of Sarcoplasmic Calcium Binding Protein: A Novel Allergen of Portunus trituberculatus
Wenye Zhu, Jinlong Zhao, Yuhao Huang, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 28, pp. 10773-10786
Closed Access | Times Cited: 8
Page 1 - Next Page

Scroll to top