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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 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: 52

Showing 1-25 of 52 citing articles:

Designing healthier plant-based foods: Fortification, digestion, and bioavailability
Isobelle Farrell McClements, David Julian McClements
Food Research International (2023) Vol. 169, pp. 112853-112853
Open Access | Times Cited: 40
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: 88
Gastrointestinal fate of food allergens and its relationship with allergenicity
Na Sun, Yao Liu, Kexin Liu, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 4, pp. 3376-3404
Closed Access | Times Cited: 55
Insects as Valuable Sources of Protein and Peptides: Production, Functional Properties, and Challenges
Fatin Fayuni Binti Hasnan, Yiming Feng, Taozhu Sun, et al.
Foods (2023) Vol. 12, Iss. 23, pp. 4243-4243
Open Access | Times Cited: 24
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
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
Allergenicity reduction of cow milk treated by alkaline protease combined with Lactobacillus Plantarum and Lactobacillus helveticus based on epitopes
Mao Ye, Zihao Xu, Hongkai Tan, et al.
Food Chemistry (2023) Vol. 421, pp. 136180-136180
Closed Access | Times Cited: 17
Recent advances in selective allergies to mammalian milk proteins not associated with Cow's Milk Proteins Allergy
Roua Lajnaf, S. Feki, Salma Ben Ameur, et al.
Food and Chemical Toxicology (2023) Vol. 178, pp. 113929-113929
Closed Access | Times Cited: 17
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
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
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
Bacteriocin production by lactic acid bacteria using ice cream co-product as the fermentation substrate
Amanda L. Miller, John A. Renye, Adam M. Oest, et al.
Journal of Dairy Science (2024) Vol. 107, Iss. 6, pp. 3468-3477
Open Access | Times Cited: 4
Research Progress on Shrimp Allergens and Allergenicity Reduction Methods
Bingjie Chen, Hui He, Xiao Wang, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 895-895
Open Access
Allergenicity of Alternative Proteins: Reduction Mechanisms and Processing Strategies
Deniz Günal‐Köroğlu, Gülşah Karabulut, Gülay Özkan, et al.
Journal of Agricultural and Food Chemistry (2025)
Open Access
Soybeans as a food allergen
Steve L. Taylor, Melanie L. Downs, Joseph L. Baumert
Elsevier eBooks (2025), pp. 343-368
Closed Access
Lactobacillus complex fermentation of whey protein to reduce foodborne allergy symptoms in mice
Qinggang Xie, Chunxue Zhai, Shu Yang, et al.
Food & Function (2025)
Closed Access
Assessment of the effects of oligosaccharide supplementation on the structure of lactic-fermented soy protein gel and its allergenic epitopes
Xinran Guo, Xinshan Lu, Di Yu, et al.
Food Hydrocolloids (2025), pp. 111406-111406
Closed Access
Detection of Allergenic Proteins in Foodstuffs: Advantages of the Innovative Multiplex Allergen Microarray-Based Immunoassay Compared to Conventional Methods
Lisa Tuppo, Ivana Giangrieco, Maurizio Tamburrini, et al.
Foods (2022) Vol. 11, Iss. 6, pp. 878-878
Open Access | Times Cited: 19
Recent advance in sesame allergens: Influence of food processing and their detection methods
Jianhua Zeng, Feifei Ma, Ligong Zhai, et al.
Food Chemistry (2024) Vol. 448, pp. 139058-139058
Closed Access | Times Cited: 4
A Combined Proteomic and Metabolomic Strategy for Allergens Characterization in Natural and Fermented Brassica napus Bee Pollen
Shuting Yin, Yuxiao Tao, Yusuo Jiang, 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
Raw milk kefir: microbiota, bioactive peptides, and immune modulation
Ton Baars, Betty C. A. M. van Esch, Luuk van Ooijen, et al.
Food & Function (2023) Vol. 14, Iss. 3, pp. 1648-1661
Open Access | Times Cited: 9
Allergen Stability in Food Allergy: A Clinician’s Perspective
Larissa Koidl, Salvatore Alessio Gentile, Eva Untersmayr
Current Allergy and Asthma Reports (2023) Vol. 23, Iss. 10, pp. 601-612
Open Access | Times Cited: 9
Alteration of the allergenicity of cow’s milk proteins using different food processing modifications
Jing Yang, Hong Kuang, Xiaoli Xiong, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 14, pp. 4622-4642
Closed Access | Times Cited: 14
Conventional solid-state fermentation impacts the white lupin proteome reducing the abundance of allergenic peptides
Arineh Tahmasian, R.A.I. Drew, James A. Broadbent, et al.
Food Chemistry (2023) Vol. 426, pp. 136622-136622
Open Access | Times Cited: 8
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