Combination Processing Method Reduced IgE-Binding Activity of Litopenaeus vannamei by Modifying Lysine, Arginine, and Cysteine on Multiple Allergen Epitopes

Mapping and IgE-binding capacity analysis of heat/digested stable epitopes of mud crab allergens

(2020) Meng Liu et al.   FOOD CHEMISTRY

Reducing Allergenicity to Arginine Kinase from Mud Crab Using Site-Directed Mutagenesis and Peptide Aptamers

(2019) Xue-Jiao Mei et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Structural and dynamical characteristics of tropomyosin epitopes as the major allergens in shrimp

(2018) Hideo Ozawa et al.   BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS

Conformation stability, in vitro digestibility and allergenicity of tropomyosin from shrimp ( Exopalaemon modestus ) as affected by high intensity ultrasound

(2018) Ziye Zhang et al.   FOOD CHEMISTRY

The Maillard Reaction Reduced the Sensitization of Tropomyosin and Arginine Kinase from Scylla paramamosain, Simultaneously

(2018) Xin-Yu Han et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification of Allergenic Epitopes and Critical Amino Acids of Major Allergens in Chinese Shrimp (Penaeus chinensis) by Immunoinformatics Coupled with Competitive-Binding Strategy

(2018) Linglin Fu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Food Allergen Epitope Mapping

(2018) Changqi Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Structural and Dynamic Properties of Allergen and Non-Allergen Forms of Tropomyosin

(2018) Jose K. James et al.   STRUCTURE

Effects of nonthermal food processing technologies on food allergens: A review of recent research advances

(2018) Flora-Glad Chizoba Ekezie et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

A comprehensive analysis of the allergenicity and IgE epitopes of myosinogen allergens in Scylla paramamosain

(2018) Yang Yang et al.   CLINICAL AND EXPERIMENTAL ALLERGY

Thermal processing influences the digestibility and immunoreactivity of muscle proteins of Scylla paramamosain

(2018) Meng Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2018) Elisabetta De Angelis et al.   Nutrients

Food Processing: The Influence of the Maillard Reaction on Immunogenicity and Allergenicity of Food Proteins

(2017) Malgorzata Teodorowicz et al.   Nutrients

Crosslinking of peanut allergen Ara h 2 by polyphenol oxidase: digestibility and potential allergenicity assessment

(2016) Zhihua Wu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Food allergy and the gut

(2016) Anna Nowak-Wegrzyn et al.   Nature Reviews Gastroenterology & Hepatology

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

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

Boiling and Frying Peanuts Decreases Soluble Peanut (Arachis Hypogaea) Allergens Ara h 1 and Ara h 2 But Does Not Generate Hypoallergenic Peanuts

(2016) Sarah S. Comstock et al.   PLoS One

Accurate disulfide-bonding network predictions improveab initiostructure prediction of cysteine-rich proteins

(2015) Jing Yang et al.   BIOINFORMATICS

Review of conventional and novel food processing methods on food allergens

(2015) Sai Kranthi Vanga et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Food processing and allergenicity

(2015) Kitty C.M. Verhoeckx et al.   FOOD AND CHEMICAL TOXICOLOGY

Characteristics and functional properties of gelatin from thornback ray skin obtained by pepsin-aided process in comparison with commercial halal bovine gelatin

(2014) Imen Lassoued et al.   FOOD HYDROCOLLOIDS

Cooking Temperature Is a Key Determinant of in Vitro Meat Protein Digestion Rate: Investigation of Underlying Mechanisms

(2012) Marie-Laure Bax et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Correction: Heat-Induced Structural Changes Affect OVA-Antigen Processing and Reduce Allergic Response in Mouse Model of Food Allergy

(2012) Jaroslav Golias et al.   PLoS One

Shellfish allergy

(2010) A. L. Lopata et al.   CLINICAL AND EXPERIMENTAL ALLERGY

Stability of major allergen tropomyosin and other food proteins of mud crab (Scylla serrata) by in vitro gastrointestinal digestion

(2010) Yuan-Yuan Huang et al.   FOOD AND CHEMICAL TOXICOLOGY

Effects of different processing methods on digestibility of Scylla paramamosain allergen (tropomyosin)

(2010) Hui-Lin Yu et al.   FOOD AND CHEMICAL TOXICOLOGY

Greater epitope recognition of shrimp allergens by children than by adults suggests that shrimp sensitization decreases with age

(2010) Rosalía Ayuso et al.   JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY

Myosin light chain is a novel shrimp allergen, Lit v 3

(2008) Rosalía Ayuso et al.   JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY