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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:

Recent advances of selected novel processing techniques on shrimp allergenicity: A review
Xin Dong, Vijaya Raghavan
Trends in Food Science & Technology (2022) Vol. 124, pp. 334-344
Closed Access | Times Cited: 37

Showing 1-25 of 37 citing articles:

Inspired by human olfactory system: Deep-learning-assisted portable chemo-responsive dye-based odor sensor array for the rapid sensing of shrimp and fish freshness
Chengbin Jiang, Alan J. X. Guo, Yuwen Li, et al.
Chemical Engineering Journal (2024) Vol. 484, pp. 149283-149283
Closed Access | Times Cited: 15
A comprehensive review of effects of ultrasound pretreatment on processing technologies for food allergens: Allergenicity, nutritional value, and technofunctional properties and safety assessment
Lidong Pang, Chen Chen, Ming Liu, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Closed Access | Times Cited: 4
Cold atmospheric plasma‐induced protein modification: Novel nonthermal processing technology to improve protein quality, functionality, and allergenicity reduction
Oladipupo Odunayo Olatunde, Anuruddika Hewage, Thilini Dissanayake, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 3, pp. 2197-2234
Open Access | Times Cited: 39
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
Shrimp industry in China: overview of the trends in the production, imports and exports during the last two decades, challenges, and outlook
Kodjo N’Souvi, Chen Sun, Bin Che, et al.
Frontiers in Sustainable Food Systems (2024) Vol. 7
Open Access | Times Cited: 14
Recent advances in the use of antarctic krill (Euphausia superba) as a sustainable source of high-quality protein: A comprehensive review
S.-K. Tang, Jing Jing Wang, LI Yu-feng, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104684-104684
Closed Access | Times Cited: 9
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: 30
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
Comparative life cycle assessment of whiteleg shrimp (Penaeus vannamei) cultured in recirculating aquaculture systems (RAS), biofloc technology (BFT) and higher-place ponds (HPP) farming systems in China
Yue Sun, Haochen Hou, Dengpan Dong, et al.
Aquaculture (2023) Vol. 574, pp. 739625-739625
Closed Access | Times Cited: 16
A comprehensive review of aeration and wastewater treatment
Nhut Tien Nguyen, Thi Sinh Vo, Phuong Lan Tran‐Nguyen, et al.
Aquaculture (2024) Vol. 591, pp. 741113-741113
Closed Access | Times Cited: 6
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: 24
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
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
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
Study on the Allergenicity of Tropomyosin from Different Aquatic Products Based on Conformational and Linear Epitopes Analysis
Liangtao Lv, Fangling Wei, Lu Liu, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
Fucoidan-Mediated Covalent Modification Induces Oral Tolerance to Shrimp by Generating Tolerogenic Peptides and Reducing Antigen Responsiveness
Qiaozhen Liu, Songyi Lin, Kexin Liu, et al.
Journal of Agricultural and Food Chemistry (2025) Vol. 73, Iss. 9, pp. 5548-5561
Closed Access
Allergenicity Reduction of Shrimp (Penaeus vannamei) via Fucoidan-Mediated Covalent Modification: Insights from Epitope Modifying Effect
Qiaozhen Liu, Songyi Lin, Yao Liu, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
Respiratory symptoms, sensitisation and occupational exposure in the shrimp processing industry
Fikirte Debebe Zegeye, Pål Graff, Miriam Grgic, et al.
Frontiers in Allergy (2025) Vol. 6
Open Access
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
Effects of Glycosylation Combined with Phosphate Treatment on the Allergenicity and Structure of Tropomyosin in Litopenaeus vannamei
Qifei Sun, Fei Xia, Mengsi Li, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 32, pp. 18181-18191
Closed Access | Times Cited: 3
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
A comprehensive review on mango allergy: Clinical relevance, causative allergens, cross‐reactivity, influence of processing techniques, and management strategies
Jinlong Zhao, Mukeshimana Camus‐Ela, Lili Zhang, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 2
Closed Access | Times Cited: 2
Allergenicity and Linear Epitope Analysis of Scy p 8, an Allergen from Mud Crab
Fei Xia, Meng‐Si Li, Qing-Mei Liu, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 23, pp. 13402-13414
Closed Access | Times Cited: 2
Evaluation of In Vitro Antioxidant, Anti-Obesity, and Anti-Diabetic Activities of Opuntia ficus Cladodes Gel and Its Application as a Preservative Coating for Shrimp during Refrigerated Storage
Alaa S. Mohamed, Essam Mohamed Elsebaie, Wesam Mohammed Abdelrhman, et al.
Gels (2023) Vol. 9, Iss. 9, pp. 716-716
Open Access | Times Cited: 5
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