Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Creating hypo‐/nonallergenic wheat products using processing methods: Fact or fiction?
Haoran Gao, Rick Jorgensen, Rajsri Raghunath, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 6, pp. 6089-6115
Closed Access | Times Cited: 20

Showing 20 citing articles:

Allergenicity of wheat protein in diet: Mechanisms, modifications and challenges
Ming Liu, Jihong Huang, Sen Ma, et al.
Food Research International (2023) Vol. 169, pp. 112913-112913
Closed Access | Times Cited: 14
Techno-Functions and Safety Concerns of Plant-Based Peptides in Food Matrices
Chi‐Ching Lee, Itthanan Suttikhana, Tolulope Joshua Ashaolu
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 22, pp. 12398-12414
Closed Access | Times Cited: 5
Recent Advances in Gluten-Related Disorders
Sylwia Smolińska, Krzysztof Jurkiewicz, Emilia Majsiak
International Journal of Molecular Sciences (2025) Vol. 26, Iss. 4, pp. 1749-1749
Open Access
Prevalence and Clinical Symptoms of Wheat Allergy in Adults and Adolescents in Central Europe
A. Neyer, Sabine Dölle, Veronika Höfer, et al.
Clinical & Experimental Allergy (2025)
Open Access
Advances in Mechanisms of Anaphylaxis in Wheat Allergy: Utility of Rodent Models
Tamil Selvan Arul Arasan, Rick Jorgensen, Chris Van Antwerp, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 883-883
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
Molecular Allergology: Epitope Discovery and Its Application for Allergen-Specific Immunotherapy of Food Allergy
Fei Huan, Shuai Gao, Yi Gu, et al.
Clinical Reviews in Allergy & Immunology (2025) Vol. 68, Iss. 1
Closed Access
Cereal processing by-products and wastewater for sustainable protein extraction
Nitya Sharma, Aastha Bhardwaj, Okon Johnson Esua, et al.
Waste Management (2025) Vol. 201, pp. 114790-114790
Closed Access
Advances in Gluten Hypersensitivity: Novel Dietary-Based Therapeutics in Research and Development
Rick Jorgensen, Shambhavi Shivaramaiah Devarahalli, Yash Shah, et al.
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 8, pp. 4399-4399
Open Access | Times Cited: 3
Intrinsic Allergenicity Potential of Salt-Soluble Protein Extracts from the Diploid, Tetraploid and Hexaploid Wheats: Validation Using an Adjuvant-Free Mouse Model
Haoran Gao, Rick Jorgensen, Rajsri Raghunath, et al.
International Journal of Molecular Sciences (2023) Vol. 24, Iss. 6, pp. 5453-5453
Open Access | Times Cited: 4
Chronic application of alcohol-soluble gluten extract over undamaged skin causes clinical sensitization for life-threatening anaphylaxis via activation of systemic Th2 immune responses in mice
Rick Jorgensen, Haoran Gao, Shivam Chandra, et al.
Frontiers in Allergy (2023) Vol. 4
Open Access | Times Cited: 4
Glutenin from the Ancient Wheat Progenitor Is Intrinsically Allergenic as It Can Clinically Sensitize Mice for Systemic Anaphylaxis by Activating Th2 Immune Pathway
Rick Jorgensen, Tamil Selvan Arul Arasan, Maya Blanka Srkalovic, et al.
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 13, pp. 7324-7324
Open 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
Is Wheat Glutenin Extract Intrinsically Allergenic? Evaluation Using a Novel Adjuvant-Free Mouse Model of Systemic Anaphylaxis
Rick Jorgensen, Haoran Gao, Tamil Selvan Arul Arasan, et al.
International Journal of Molecular Sciences (2023) Vol. 24, Iss. 24, pp. 17247-17247
Open Access | Times Cited: 3
Reduction of FODMAPs and amylase-trypsin inhibitors in wheat: A review
Prince G. Boakye, Akua Y. Okyere, George A. Annor
Food Hydrocolloids for Health (2023) Vol. 3, pp. 100117-100117
Open Access | Times Cited: 2
Impact of food processing on the allergenic properties of amylase trypsin inhibitors from wheat
P.L. Weegels, Antoine H. P. America
Frontiers in Allergy (2023) Vol. 4
Open Access | Times Cited: 2
A Mouse-Based Method to Monitor Wheat Allergens in Novel Wheat Lines and Varieties Created by Crossbreeding: Proof-of -Concept Using Durum and A. tauschii Wheats
Rick Jorgensen, Rajsri Raghunath, Haoran Gao, et al.
International Journal of Molecular Sciences (2022) Vol. 23, Iss. 12, pp. 6505-6505
Open Access | Times Cited: 3
Bioprocessing techniques for the development of gluten-free/hypoimmunogenic pasta
T. Tamilselvan, P. Prabhasankar
Elsevier eBooks (2024), pp. 261-284
Closed Access
Hydrolysis in food processing and its impact on allergenicity of food
Ankita Mishra, Ana I. Sancho, Katrine Lindholm Bøgh
Elsevier eBooks (2024), pp. 225-249
Closed Access
Assessing Hydrolyzed Gluten Content in Dietary Enzyme Supplements Following Fermentation
Ekaterina V. Khokhlova, Pyeongsug Kim, Joan Colom, et al.
Fermentation (2022) Vol. 8, Iss. 5, pp. 203-203
Open Access | Times Cited: 2
Page 1

Scroll to top