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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:

Comprehensive proteome analysis of bread deciphering the allergenic potential of bread wheat, spelt and rye
Julia Zimmermann, Philipp Hubel, Jens Pfannstiel, et al.
Journal of Proteomics (2021) Vol. 247, pp. 104318-104318
Closed Access | Times Cited: 19

Showing 19 citing articles:

Application Prospect of Protein-Glutaminase in the Development of Plant-Based Protein Foods
Liu Xiao, Chao Wang, Xinwen Zhang, et al.
Foods (2022) Vol. 11, Iss. 3, pp. 440-440
Open Access | Times Cited: 31
Mineral and Phytic Acid Content as Well as Phytase Activity in Flours and Breads Made from Different Wheat Species
C. Friedrich H. Longin, Muhammad Afzal, Jens Pfannstiel, et al.
International Journal of Molecular Sciences (2023) Vol. 24, Iss. 3, pp. 2770-2770
Open Access | Times Cited: 18
Advanced Proteomic and Bioinformatic Tools for Predictive Analysis of Allergens in Novel Foods
María López‐Pedrouso, José M. Lorenzo, Juan de Dios Alché Ramírez, et al.
Biology (2023) Vol. 12, Iss. 5, pp. 714-714
Open Access | Times Cited: 15
Sequence-Based Prediction of Plant Allergenic Proteins: Machine Learning Classification Approach
Miroslava Nedyalkova, Mahdi Vasighi, Amirreza Azmoon, et al.
ACS Omega (2023) Vol. 8, Iss. 4, pp. 3698-3704
Open Access | Times Cited: 13
Accelerating Wheat (Triticum aestivum) Proteomics Using a Tandem Digestion Approach
Zixin Liu, Zhenjun Sun, Jiawei Mao, et al.
Journal of Cereal Science (2025), pp. 104133-104133
Closed Access
Reference proteomes of five wheat species as starting point for future design of cultivars with lower allergenic potential
Muhammad Afzal, Malte Sielaff, Ute Distler, et al.
npj Science of Food (2023) Vol. 7, Iss. 1
Open Access | Times Cited: 11
Low-Abundance Protein Enrichment for Medical Applications: The Involvement of Combinatorial Peptide Library Technique
Egisto Boschetti, Pier Giorgio Righetti
International Journal of Molecular Sciences (2023) Vol. 24, Iss. 12, pp. 10329-10329
Open Access | Times Cited: 9
A systematic review on the recent advances of wheat allergen detection by mass spectrometry: future prospects
Yingjun Lu, Hua Ji, Yan Chen, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 33, pp. 12324-12340
Closed Access | Times Cited: 11
Advanced Proteomic and Bioinformatic Tools for Predictive Analysis of Allergens in Novel Foods
María López‐Pedrouso, José M. Lorenzo, Juan de Dios Alché Ramírez, et al.
(2023)
Open Access | Times Cited: 6
Label-free quantitative proteomics to exploit the impact of sourdough fermentation on reducing wheat allergenic fractions
Leidiane Andréia Acordi Menezes, Mariana Pinheiro Costa Pimentel, Thais de Oliveira Alves, et al.
Food Chemistry (2023) Vol. 430, pp. 137037-137037
Closed Access | Times Cited: 5
Proteomic Characterization of Wheat Protein Fractions Taken at Different Baking Conditions
Tanja Miriam Schirmer, Christina Ludwig, Katharina Anne Scherf
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 34, pp. 12899-12909
Open Access | Times Cited: 4
Scientific Report: Study of national plant proteins with potential for application in plant-based products
Aurenice Maria Mota da Silva, Nathan Hargreaves Noguera, Amanda Silva do Carmo, et al.
(2024)
Open Access | Times Cited: 1
No Difference in Tolerance between Wheat and Spelt Bread in Patients with Suspected Non-Celiac Wheat Sensitivity
Julia Zimmermann, Friedrich Longin, Anna Schweinlin, et al.
Nutrients (2022) Vol. 14, Iss. 14, pp. 2800-2800
Open Access | Times Cited: 6
From farm to fork: future supply chains need to measure and trade nutrient content
C. Friedrich H. Longin, Muhammad Afzal, Khaoula El Hassouni
Trends in Plant Science (2023) Vol. 28, Iss. 11, pp. 1237-1244
Closed Access | Times Cited: 3
Consumption of Yeast-Fermented Wheat and Rye Breads Increases Colitis and Mortality in a Mouse Model of Colitis
Julia Zimmermann, Luigia De Fazio, Valentina Kaden-Volynets, et al.
Digestive Diseases and Sciences (2022) Vol. 67, Iss. 9, pp. 4422-4433
Open Access | Times Cited: 5
Multiomics Based Association Mapping in Wheat Reveals Genetic Architecture of Quality and Allergenic Related Proteins
Khaoula El Hassouni, Muhammad Afzal, Kim A. Steige, et al.
International Journal of Molecular Sciences (2023) Vol. 24, Iss. 2, pp. 1485-1485
Open Access | Times Cited: 2
Comparative characterization of the gluten and fructan contents of breads from industrial and artisan bakeries: a study of food products in the Spanish market
Miriam Marín‐Sanz, Susana Sánchez‐León, Elena León, et al.
Food & Nutrition Research (2022) Vol. 66
Open Access | Times Cited: 4
Transcriptome and Proteome Analysis Revealed the Influence of High-Molecular-Weight Glutenin Subunits (HMW-GSs) Deficiency on Expression of Storage Substances and the Potential Regulatory Mechanism of HMW-GSs
Yun Zhao, Jie Zhao, Mengyun Hu, et al.
Foods (2023) Vol. 12, Iss. 2, pp. 361-361
Open Access | Times Cited: 1
Reference proteomes of five wheat species as starting point for future design of cultivars with lower allergenic potential
Muhammad Afzal, Malte Sielaff, Ute Distler, et al.
Research Square (Research Square) (2022)
Open Access | Times Cited: 1
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