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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:

Research progress in peanut allergens and their allergenicity reduction
Xiaowen Pi, Yin Wan, Yili Yang, et al.
Trends in Food Science & Technology (2019) Vol. 93, pp. 212-220
Closed Access | Times Cited: 70

Showing 1-25 of 70 citing articles:

An overview of fermentation in the food industry - looking back from a new perspective
Shahida Anusha Siddiqui, Zeki Erol, Jerina Rugji, et al.
Bioresources and Bioprocessing (2023) Vol. 10, Iss. 1
Open Access | Times Cited: 86
Composition, functional properties, health benefits and applications of oilseed proteins: A systematic review
Mingxin Zhang, Ou Wang, Shengbao Cai, et al.
Food Research International (2023) Vol. 171, pp. 113061-113061
Closed Access | Times Cited: 45
Effect of processing on soybean allergens and their allergenicity
Xiaowen Pi, Yuxue Sun, Guiming Fu, et al.
Trends in Food Science & Technology (2021) Vol. 118, pp. 316-327
Closed Access | Times Cited: 90
Food irradiation: a promising technology to produce hypoallergenic food with high quality
Xiaowen Pi, Yili Yang, Yuxue Sun, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 24, pp. 6698-6713
Closed Access | Times Cited: 66
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
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: 54
A review on polyphenols and their potential application to reduce food allergenicity
Xiaowen Pi, Yuxue Sun, Jianjun Cheng, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 29, pp. 10014-10031
Closed Access | Times Cited: 38
Functional Proteins from Biovalorization of Peanut Meal: Advances in Process Technology and Applications
Subramoni Hariharan, Antonio F. Patti, Amit Arora
Plant Foods for Human Nutrition (2023) Vol. 78, Iss. 1, pp. 13-24
Closed Access | Times Cited: 22
Ratiometric Fluorescence Aptasensor of Allergen Protein Based on Multivalent Aptamer-Encoded DNA Flowers as Fluorescence Resonance Energy Transfer Platform
Shuo Qi, Xiaoze Dong, Eslam M. Hamed, et al.
Analytical Chemistry (2024) Vol. 96, Iss. 18, pp. 6947-6957
Closed Access | Times Cited: 14
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
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
Food allergenic protein conjugation with plant polyphenols for allergenicity reduction
Tiange Pan, Yan’ni Wu, Shudong He, et al.
Current Opinion in Food Science (2021) Vol. 43, pp. 36-42
Closed Access | Times Cited: 41
Advances on physical treatments for soy allergens reduction - A review
Andreea Diana Kerezsi, Nicolas Jacquet, Christophe Blecker
Trends in Food Science & Technology (2022) Vol. 122, pp. 24-39
Closed Access | Times Cited: 33
Dry fractionation process operations in the production of protein concentrates: A review
Manoj Kumar Pulivarthi, Rañia Marie Buenavista, Sneh Punia Bangar, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 6, pp. 4670-4697
Open Access | Times Cited: 21
Peanut Allergenicity: An Insight into Its Mitigation Using Thermomechanical Processing
Elissa Haidar, Jack Lakkis, Marc Karam, et al.
Foods (2023) Vol. 12, Iss. 6, pp. 1253-1253
Open Access | Times Cited: 16
Relationship between Protein Digestibility and the Proteolysis of Legume Proteins during Seed Germination
Indrani Bera, Michael O’Sullivan, Darragh Flynn, et al.
Molecules (2023) Vol. 28, Iss. 7, pp. 3204-3204
Open Access | Times Cited: 16
Development of validated sandwich ELISA for detecting peanut allergen Ara h 3 in food
Jia-Fong Lin, Kee‐Lung Chang, Bau-Shan Hsieh, et al.
Food Chemistry (2024) Vol. 445, pp. 138757-138757
Closed Access | Times Cited: 6
Plant-Based Meat Analogues in the Human Diet: What Are the Hazards?
Maria Gräfenhahn, Michael Beyrer
Foods (2024) Vol. 13, Iss. 10, pp. 1541-1541
Open Access | Times Cited: 6
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
Food Irradiation: An Emerging Processing Technology to Improve the Quality and Safety of Foods
Jingying Yang, Mingfei Pan, Ran Han, et al.
Food Reviews International (2023) Vol. 40, Iss. 8, pp. 2321-2343
Closed Access | Times Cited: 13
Aptamer-Based Fluorescent Biosensor for the Rapid and Sensitive Detection of Allergens in Food Matrices
Liping Hong, Mingfei Pan, Xiaoqian Xie, et al.
Foods (2021) Vol. 10, Iss. 11, pp. 2598-2598
Open Access | Times Cited: 27
Effect of Processing on the Structure and Allergenicity of Peanut Allergen Ara h 2 Roasted in a Matrix
Xuejiao Chang, Xiaoya Zhou, Yu Tang, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 2, pp. 626-633
Closed Access | Times Cited: 21
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
Atmospheric cold plasma reduces Ara h 1 antigenicity in roasted peanuts by altering the protein structure and amino acid profile
Kuan‐Chen Hsieh, Yuwen Ting
Food Chemistry (2023) Vol. 441, pp. 138115-138115
Closed Access | Times Cited: 11
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