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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:

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: 69

Showing 51-75 of 69 citing articles:

Effect of processing treatments on the allergenicity of nuts and legumes: A meta‐analysis
Rizki Maryam Astuti, Nurheni Sri Palupi, Maggy Thenawidjaja Suhartono, et al.
Journal of Food Science (2022) Vol. 88, Iss. 1, pp. 28-56
Closed Access | Times Cited: 7
Understanding the nutritional benefits through plant proteins-probiotics interactions: mechanisms, challenges, and perspectives
Qiming Wu, Juntao Kan, Zhengying Cui, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-19
Open Access | Times Cited: 1
Modulating Whey Proteins Antigenicity with Lactobacillus delbrueckii subsp. bulgaricus DLPU F-36 Metabolites: Insights from Spectroscopic and Molecular Docking Studies
Zhao Zhang, YunPeng Xu, Xinling Li, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 27, pp. 15198-15212
Closed Access | Times Cited: 1
Fermentation of Soy-based dairy substitutes by lactic acid bacteria: Focus on the process of soy protein hydrolysis
Zengbo Wang, Xiaodong Wang, Congrui Zhao, et al.
Food and Bioproducts Processing (2024) Vol. 147, pp. 449-458
Closed Access | Times Cited: 1
Emerging Chemical, Biochemical, and Non-Thermal Physical Treatments in the Production of Hypoallergenic Plant Protein Ingredients
Joan Oñate Narciso, Saqib Gulzar, Robert Soliva‐Fortuny, et al.
Foods (2024) Vol. 13, Iss. 14, pp. 2180-2180
Open Access | Times Cited: 1
Synergistic effects of probiotics with soy protein alleviate ulcerative colitis by repairing the intestinal barrier and regulating intestinal flora
Rentang Zhao, Bin Shang, Luyan Sun, et al.
Journal of Functional Foods (2024) Vol. 122, pp. 106514-106514
Open Access | Times Cited: 1
Enhancing aglycone isoflavones in soymilk through soybean germination and incubation
Sijin Wu, Mian Wang, Guannan Liu, et al.
Food Bioscience (2024), pp. 105414-105414
Closed Access | Times Cited: 1
(Bio)technological Approaches for Reducing Allergenicity of Food Ingredients
Linda Monaci, Antonella Lamonaca, Anna Luparelli, et al.
Elsevier eBooks (2023), pp. 86-102
Closed Access | Times Cited: 3
Effect of Premna microphylla turcz leaves’ extract addition on physicochemical and antioxidant properties of packed tofu by lactic fermentation
Zhihai Huang, Guangliang Xing, Chuanhai Tu, et al.
International Journal of Food Science & Technology (2020) Vol. 55, Iss. 6, pp. 2541-2550
Closed Access | Times Cited: 6
Influence of Fermentation and Germination on Food Bioactives
Fereshteh Ansari, Hadi Pourjafar
Food bioactive ingredients (2022), pp. 277-308
Closed Access | Times Cited: 4
Quality and health dimensions of pulse-based dairy alternatives with chickpeas, lupins and mung beans
Casiana Blanca Villarino, Heart Maryse A. Alikpala, Adrian F. Begonia, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 8, pp. 2375-2421
Closed Access | Times Cited: 3
Prospects on emerging eco-friendly and innovative technologies to add value to dry bean proteins
Renata Fialho Teixeira, Clóvis A. Balbinot Filho, Débora de Olíveira, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 28, pp. 10256-10280
Closed Access | Times Cited: 1
The Differences in Protein Degradation and Sensitization Reduction of Mangoes between Juices and Pieces Fermentation
Mengtian Tian, Qiuqin Zhang, Xianming Zeng, et al.
Foods (2023) Vol. 12, Iss. 18, pp. 3465-3465
Open Access | Times Cited: 1
Screening of probiotic Lactobacillus to reduce peanut allergy and with potential anti‐allergic activity
Shiyu Yang, Zhen Peng, Jim Hardie, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 4, pp. 2006-2014
Closed Access | Times Cited: 1
Co-Fermentation by Selected Lactic Acid Bacteria Reduces Immunoreactivity of Peanut and Enhances its Physicochemical and Sensory Attributes
Shiyu Yang, Tao Xiong, Tonghao Du, et al.
(2024)
Closed Access
Role of Lactic Acid Bacteria and Their Exosomes in Anti-Food Allergy
Xinyun Cui
Highlights in Science Engineering and Technology (2024) Vol. 109, pp. 199-203
Open Access
Assessment of the effect of lactic acid bacteria fermentation on IgE‐/IgG‐binding ability and nutritional properties of cow milk
Xiaona Liang, Yezhi Qu, Shuangping Yan, et al.
Journal of Food Science (2024)
Closed Access
Soy protein modification strategies, functional interplay and industrial relevance: a review
Neha Pandey, Nishant Kumar, Ashutosh Upadhyay‬
Journal of Food Measurement & Characterization (2024)
Closed Access
Optimization of Wheat Embryo Globulin Fermenting Process and Variation in Properties during Fermentation
Yi Zhao
International Journal of Agriculture and Biology (2019) Vol. 22, Iss. 06, pp. 1599-1606
Closed Access | Times Cited: 2
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