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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:

Effects of fermentation with Bacillus natto on the allergenicity of peanut
Xiaowen Pi, Guiming Fu, Biao Dong, et al.
LWT (2021) Vol. 141, pp. 110862-110862
Closed Access | Times Cited: 52

Showing 1-25 of 52 citing articles:

Probiotic Bacillus as fermentation agents: Status, potential insights, and future perspectives
Shijie Liu, Lijun Zhao, Miaoyun Li, et al.
Food Chemistry X (2024) Vol. 22, pp. 101465-101465
Open Access | Times Cited: 17
Protein modification, IgE binding capacity, and functional properties of soybean protein upon conjugation with polyphenols
Xiaowen Pi, Jiafei Liu, Yuxue Sun, et al.
Food Chemistry (2022) Vol. 405, pp. 134820-134820
Closed Access | Times Cited: 65
Characterization of the improved functionality in soybean protein-proanthocyanidins conjugates prepared by the alkali treatment
Xiaowen Pi, Yuxue Sun, Jiafei Liu, et al.
Food Hydrocolloids (2022) Vol. 134, pp. 108107-108107
Closed Access | Times Cited: 64
Effect of epigallocatechin-3-gallate modification on the structure and emulsion stability of rice bran protein in the presence of soybean protein isolate
Xialing Wei, Helin Li, Yu Liu, et al.
International Journal of Biological Macromolecules (2024) Vol. 263, pp. 130269-130269
Closed Access | Times Cited: 15
Preparation and characterization of whey protein isolate-dextran-proanthocyanidins ternary complexes: Formation mechanism, physicochemical stability
Hongjuan Li, Juan Zhang, Yifei Wu, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109773-109773
Closed Access | Times Cited: 11
Insight into the effects of soybean isoflavone on the functional properties of rice bran protein: Focus on non-covalent interaction
Shirang Wang, Yingju Cui, Sun Yu, et al.
LWT (2025), pp. 117346-117346
Open Access | Times Cited: 1
Recent advances in alleviating food allergenicity through fermentation
Xiaowen Pi, Yili Yang, Yuxue Sun, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 26, pp. 7255-7268
Closed Access | Times Cited: 54
Covalent or non-covalent binding of polyphenols, polysaccharides, metal ions and nanoparticles to beta-lactoglobulin and advanced processing techniques: Reduce allergenicity and regulate digestion of beta-lactoglobulin
Wei Jia, Jiying Zhu, Xin Wang, et al.
Trends in Food Science & Technology (2022) Vol. 129, pp. 634-645
Closed Access | Times Cited: 31
Effect of single and two-stage fermentation on the antioxidative activity of soybean meal, and the structural and interfacial characteristics of its protein
Chunhua Dai, Peng-Fei Yan, Xueting Xu, et al.
LWT (2023) Vol. 183, pp. 114938-114938
Open Access | Times Cited: 19
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
Effects of thermal sterilization on the allergenicity of soybeans
Xiaowen Pi, Yuxue Sun, Xin Guo, et al.
LWT (2021) Vol. 154, pp. 112678-112678
Open Access | Times Cited: 36
A novel alcalase-hydrolyzed soybean meal hydrolysates prepared using by-product material: Structure, function property, sensory property, and biological activity
Xiaoying Zhang, Hengjun Du, Zheng Xu, et al.
Food Bioscience (2023) Vol. 56, pp. 103324-103324
Closed Access | Times Cited: 13
Combined processing technologies: Promising approaches for reducing Allergenicity of food allergens
Lidong Pang, Runze Li, Chen Chen, et al.
Food Chemistry (2024) Vol. 463, pp. 141559-141559
Closed Access | Times Cited: 5
Changes in IgE binding capacity, structure, physicochemical properties of peanuts through fermentation with Bacillus natto and Lactobacillus plantarum along with autoclave pretreatment
Xiaowen Pi, Guiming Fu, Yili Yang, et al.
Food Chemistry (2022) Vol. 392, pp. 133208-133208
Closed Access | Times Cited: 21
Sesame allergy: mechanisms, prevalence, allergens, residue detection, effects of processing and cross-reactivity
Xiaowen Pi, Zeyu Peng, Jiafei Liu, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 10, pp. 2847-2862
Closed Access | Times Cited: 21
Structural changes of flaxseed protein modified by fermentation and the gel properties and swallowing characteristics of its composite system with mung bean starch
Cong Min, Jingzhang Geng, Chengxin Liu, et al.
LWT (2024) Vol. 199, pp. 116098-116098
Open Access | Times Cited: 4
Ultrasound‐Assisted Aqueous Extraction of Oil From Cellulose‐Based Microreactors With Immobilized Bacillus subtilis var. natto in Fermented Peanut
Shuang Jin, Yubin Ren, Cailiang Peng, et al.
Journal of Food Processing and Preservation (2025) Vol. 2025, Iss. 1
Open Access
Oilseed Cakes in the Food Industry; A Review on Applications, Challenges, and Future Perspectives
Amirhossein Abedini, Adel Mirza Alizadeh, Aida Malek Mahdavi, et al.
Current Nutrition & Food Science (2021) Vol. 18, Iss. 4, pp. 345-362
Closed Access | Times Cited: 24
Effect of Steam Explosion on Structural Characteristics of β−Conglycinin and Morphology, Chemical Compositions of Soybean Meal
Feng Kong, Qinghua Zeng, Yue Li, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 16
Characterization of physicochemical and immunogenic properties of allergenic proteins altered by food processing: a review
Enning Zhou, Qiangqiang Li, Dan Zhu, et al.
Deleted Journal (2023) Vol. 13, Iss. 3, pp. 1135-1151
Open Access | Times Cited: 10
Investigation of the differences in the effect of (−)-epigallocatechin gallate and proanthocyanidins on the functionality and allergenicity of soybean protein isolate
Xiaowen Pi, Jiafei Liu, Yuxue Sun, et al.
Food Chemistry X (2023) Vol. 17, pp. 100566-100566
Open Access | Times Cited: 9
Solid-State Fermented Plant Foods as New Protein Sources
Tessa S. Canoy, Emma Schack Wiedenbein, Wender L.P. Bredie, et al.
Annual Review of Food Science and Technology (2023) Vol. 15, Iss. 1, pp. 189-210
Open Access | Times Cited: 9
Effects of fermentation with Lactiplantibacillus plantarum NCU116 on the antihypertensive activity and protein structure of black sesame seed
Tonghao Du, Jinqing Huang, Xiaoyan Xu, et al.
International Journal of Biological Macromolecules (2024) Vol. 262, pp. 129811-129811
Closed Access | Times Cited: 3
Hydrolysates with emulsifying properties prepared from protein wastes using microbial protease
D. Padmapriya, C. Shanthi
Food Science and Biotechnology (2024) Vol. 33, Iss. 8, pp. 1847-1857
Closed Access | Times Cited: 3
Experimental investigation into the implications of low-intensity magnetic field treatment on the structural and functional properties of rapeseed meal during biofermentation
Garba Betchem, Mokhtar Dabbour, Jamila A. Tuly, et al.
Food Chemistry (2024) Vol. 446, pp. 138858-138858
Closed Access | Times Cited: 3
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