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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:

Degradation of major allergens and allergenicity reduction of soybean meal through solid-state fermentation with microorganisms
Anshu Yang, LingLing Zuo, Youfei Cheng, et al.
Food & Function (2018) Vol. 9, Iss. 3, pp. 1899-1909
Closed Access | Times Cited: 98

Showing 1-25 of 98 citing articles:

Critical reviews and recent advances of novel non-thermal processing techniques on the modification of food allergens
Xin Dong, Jin Wang, Vijaya Raghavan
Critical Reviews in Food Science and Nutrition (2020) Vol. 61, Iss. 2, pp. 196-210
Closed Access | Times Cited: 142
Effect of Lactic Acid Fermentation on Legume Protein Properties, a Review
Mehrsa Emkani, Bonastre Oliete, Rémi Saurel
Fermentation (2022) Vol. 8, Iss. 6, pp. 244-244
Open Access | Times Cited: 81
Microbial Fermentation for Improving the Sensory, Nutritional and Functional Attributes of Legumes
D. M. J. B. Senanayake, Peter J. Torley, Jayani Chandrapala, et al.
Fermentation (2023) Vol. 9, Iss. 7, pp. 635-635
Open Access | Times Cited: 44
Improvement of the protein quality and degradation of allergens in soybean meal by combination fermentation and enzymatic hydrolysis
Hui Yang, Yezhi Qu, Jiantao Li, et al.
LWT (2020) Vol. 128, pp. 109442-109442
Closed Access | Times Cited: 91
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
Impact of Bacillus in fermented soybean foods on human health
Trishala Gopikrishna, Harini Keerthana Suresh Kumar, Kumar Perumal, et al.
Annals of Microbiology (2021) Vol. 71, Iss. 1
Open Access | Times Cited: 56
Simulated natural and high temperature solid-state fermentation of soybean meal: A comparative study regarding microorganisms, functional properties and structural characteristics
Feng Lü, Evans Adingba Alenyorege, Ningning Ouyang, et al.
LWT (2022) Vol. 159, pp. 113125-113125
Open Access | Times Cited: 39
Soybean fermentation: Microbial ecology and starter culture technology
Hosam Elhalis, Xin Hui Chin, Yvonne Chow
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 21, pp. 7648-7670
Open Access | Times Cited: 36
Bioprocessing to upcycle agro-industrial and food wastes into high-nutritional value animal feed for sustainable food and agriculture systems
Xiao Sun, Zhengxia Dou, G. C. Shurson, et al.
Resources Conservation and Recycling (2023) Vol. 201, pp. 107325-107325
Closed Access | Times Cited: 27
Significance of Fermentation in Plant-Based Meat Analogs: A Critical Review of Nutrition, and Safety-Related Aspects
Hosam Elhalis, Xin Yi See, Raffael Osen, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3222-3222
Open Access | Times Cited: 24
Effects of Probiotic-Fermented Feed on the Growth Profile, Immune Functions, and Intestinal Microbiota of Bamei Piglets
Miao Zhang, Zhenyu Yang, Guofang Wu, et al.
Animals (2024) Vol. 14, Iss. 4, pp. 647-647
Open Access | Times Cited: 9
Fermentation of Plant-Based Feeds with Lactobacillus acidophilus Improves the Survival and Intestinal Health of Juvenile Nile Tilapia (Oreochromis niloticus) Reared in a Biofloc System
N. Neves, Juliano De Dea Lindner, Larissa Stockhausen, et al.
Animals (2024) Vol. 14, Iss. 2, pp. 332-332
Open Access | Times Cited: 8
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
Changes in soy protein immunoglobulin E reactivity, protein degradation, and conformation through fermentation with Lactobacillus plantarum strains
Xin Rui, Jin Huang, Guangliang Xing, et al.
LWT (2018) Vol. 99, pp. 156-165
Closed Access | Times Cited: 68
Food fermentations for improved digestibility of plant foods – an essential ex situ digestion step in agricultural societies?
Michael G. Gänzle
Current Opinion in Food Science (2020) Vol. 32, pp. 124-132
Closed Access | Times Cited: 66
Effects of Fermented Soybean Meal Supplementation on the Growth Performance and Cecal Microbiota Community of Broiler Chickens
Yang Li, Baozhu Guo, Zhengke Wu, et al.
Animals (2020) Vol. 10, Iss. 6, pp. 1098-1098
Open Access | Times Cited: 54
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
Characterization of the protein structure of soymilk fermented by Lactobacillus and evaluation of its potential allergenicity based on the sensitized-cell model
Qiaoling Lu, LingLing Zuo, Zhihua Wu, et al.
Food Chemistry (2021) Vol. 366, pp. 130569-130569
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
Enzymatic Modification of Plant Proteins for Improved Functional and Bioactive Properties
Oladipupo Odunayo Olatunde, Iyiola Oluwakemi Owolabi, Olamide Sulaimon Fadairo, et al.
Food and Bioprocess Technology (2022) Vol. 16, Iss. 6, pp. 1216-1234
Closed Access | Times Cited: 36
Production of value-added peptides from agro-industrial residues by solid-state fermentation with a new thermophilic protease-producing strain
Dandan Liu, Yiting Guo, Yolandani Yolandani, et al.
Food Bioscience (2023) Vol. 53, pp. 102534-102534
Closed Access | Times Cited: 20
Improvement of soybean meal quality by one-step fermentation with mixed-culture based on protease activity
Chuan Wang, Xiaozhi Qiu, Rui Hou, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 85, pp. 103311-103311
Closed Access | Times Cited: 18
Effect of microbial transglutaminase cross-linking on the quality characteristics and potential allergenicity of tofu
Jierui Zhu, Han Deng, Anshu Yang, et al.
Food & Function (2019) Vol. 10, Iss. 9, pp. 5485-5497
Closed Access | Times Cited: 50
Allergenicity of Fermented Foods: Emphasis on Seeds Protein-Based Products
Kamel Eddine El Mecherfi, Svetoslav Dimitrov Todorov, Marcela Albuquerque Cavalcanti de Albuquerque, et al.
Foods (2020) Vol. 9, Iss. 6, pp. 792-792
Open Access | Times Cited: 39
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