Heat and Pressure Treatments on Almond Protein Stability and Change in Immunoreactivity after Simulated Human Digestion

In house validation of a high resolution mass spectrometry Orbitrap-based method for multiple allergen detection in a processed model food

(2018) Rosa Pilolli et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Effect of thermal/pressure processing and simulated human digestion on the immunoreactivity of extractable peanut allergens

(2018) Simona L. Bavaro et al.   FOOD RESEARCH INTERNATIONAL

Comprehensive overview and recent advances in proteomics MS based methods for food allergens analysis

(2018) Linda Monaci et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Understanding the Effect of Particle Size and Processing on Almond Lipid Bioaccessibility through Microstructural Analysis: From Mastication to Faecal Collection

(2018) Giuseppina Mandalari et al.   Nutrients

Streamlining the analytical workflow for multiplex MS/MS allergen detection in processed foods

(2017) Rosa Pilolli et al.   FOOD CHEMISTRY

Effects of processing and storage on almond ( Prunus dulcis L.) amandin immunoreactivity

(2017) Mengna Su et al.   FOOD RESEARCH INTERNATIONAL

Omics methods as a tool for investigation of food allergies

(2017) Uros Andjelković et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

In vitro and in vivo modeling of lipid bioaccessibility and digestion from almond muffins: The importance of the cell-wall barrier mechanism

(2017) Terri Grassby et al.   Journal of Functional Foods

Insight into the gastro-duodenal digestion resistance of soybean proteins and potential implications for residual immunogenicity

(2017) Elisabetta De Angelis et al.   Food & Function

Effects of heat and high-pressure treatments on the solubility and immunoreactivity of almond proteins

(2016) Yan Zhang et al.   FOOD CHEMISTRY

Effect of processing on conformational changes of food proteins related to allergenicity

(2016) Toheder Rahaman et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Food Matrix Effects of Polyphenol Bioaccessibility from Almond Skin during Simulated Human Digestion

(2016) Giuseppina Mandalari et al.   Nutrients

Food Allergens: Is There a Correlation between Stability to Digestion and Allergenicity?

(2015) Katrine Lindholm Bøgh et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

The Prevalence of Tree Nut Allergy: A Systematic Review

(2015) Vicki McWilliam et al.   CURRENT ALLERGY AND ASTHMA REPORTS

Potential changes in the allergenicity of three forms of peanut after thermal processing

(2015) Beatriz Cabanillas et al.   FOOD CHEMISTRY

Interactions of polyphenols with carbohydrates, lipids and proteins

(2015) Lidija Jakobek   FOOD CHEMISTRY

The effects of processing and mastication on almond lipid bioaccessibility using novel methods of in vitro digestion modelling and micro-structural analysis

(2014) Giuseppina Mandalari et al.   BRITISH JOURNAL OF NUTRITION

Allergenic properties and differential response of walnut subjected to processing treatments

(2014) Beatriz Cabanillas et al.   FOOD CHEMISTRY

Effect of high pressure processing on the immunoreactivity of almond milk

(2014) Santosh Dhakal et al.   FOOD RESEARCH INTERNATIONAL

Effect of food matrix and processing on release of almond protein during simulated digestion

(2014) Giuseppina Mandalari et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Modelling of nutrient bioaccessibility in almond seeds based on the fracture properties of their cell walls

(2014) Terri Grassby et al.   Food & Function

A standardised static in vitro digestion method suitable for food – an international consensus

(2014) M. Minekus et al.   Food & Function

A systematic review of the effect of thermal processing on the allergenicity of tree nuts

(2013) L. J. Masthoff et al.   ALLERGY

A review on protein–phenolic interactions and associated changes

(2013) Tugba Ozdal et al.   FOOD RESEARCH INTERNATIONAL

Effect of Simulated Gastric and Intestinal Digestion on Temporal Stability and Immunoreactivity of Peanut, Almond, and Pine Nut Protein Allergens

(2013) Ondulla T. Toomer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Almond Allergens: Molecular Characterization, Detection, and Clinical Relevance

(2012) Joana Costa et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Review of the effects of food processing and formulation on flavonol and anthocyanin behaviour

(2012) Irina Ioannou et al.   JOURNAL OF FOOD ENGINEERING

Effect of Pulsed Ultraviolet Light and High Hydrostatic Pressure on the Antigenicity of Almond Protein Extracts

(2011) Yiqiao Li et al.   Food and Bioprocess Technology

Natural almond skin reduced oxidative stress and inflammation in an experimental model of inflammatory bowel disease

(2011) Giuseppina Mandalari et al.   INTERNATIONAL IMMUNOPHARMACOLOGY

A review of composition studies of cultivated almonds: Macronutrients and micronutrients

(2011) Sylvia Yada et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Tree nut phytochemicals: composition, antioxidant capacity, bioactivity, impact factors. A systematic review of almonds, Brazils, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios and walnuts

(2011) Bradley W. Bolling et al.   NUTRITION RESEARCH REVIEWS

Thermal and Nonthermal Methods for Food Allergen Control

(2011) Sandra K. Shriver et al.   Food Engineering Reviews

Neuroprotective effects of almond skins in experimental spinal cord injury

(2010) G. Mandalari et al.   CLINICAL NUTRITION

Polyphenol and nutrient release from skin of almonds during simulated human digestion

(2010) G. Mandalari et al.   FOOD CHEMISTRY

Structural Stability of Amandin, a Major Allergen from Almond (Prunus dulcis), and Its Acidic and Basic Polypeptides

(2009) Silvia M. Albillos et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of food matrix on amandin, almond (Prunus dulcis L.) major protein, immunorecognition and recovery

(2009) Rashmi S. Tiwari et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Release of Protein, Lipid, and Vitamin E from Almond Seeds during Digestion

(2008) Giuseppina Mandalari et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Purification, Crystallization and Preliminary X-ray Characterization of Prunin-1, a Major Component of the Almond (Prunus dulcis) Allergen Amandin

(2008) Silvia M. Albillos et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY