Effects of fermentation with Bacillus natto on the allergenicity of peanut

Research progress in peanut allergens and their allergenicity reduction

(2019) Xiaowen Pi et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Cross-linked ovalbumin catalyzed by polyphenol oxidase: Preparation, structure and potential allergenicity

(2018) Ke Liu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Peanut Allergy Prevention

(2018) Anna Volerman et al.   JAMA-JOURNAL OF THE AMERICAN MEDICAL ASSOCIATION

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

Degradation of major allergens and allergenicity reduction of soybean meal through solid-state fermentation with microorganisms

(2018) Anshu Yang et al.   Food & Function

Changes in soy protein immunoglobulin E reactivity, protein degradation, and conformation through fermentation with Lactobacillus plantarum strains

(2018) Xin Rui et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Epicutaneous immunotherapy for the treatment of peanut allergy in children and young adults

(2017) Stacie M. Jones et al.   JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY

Single walled carbon nanotube based biosensor for detection of peanut allergy-inducing protein ara h1

(2017) Abdus Sobhan et al.   KOREAN JOURNAL OF CHEMICAL ENGINEERING

Gut microbiome, metabolome, and allergic diseases

(2017) So-ichiro Hirata et al.   ALLERGOLOGY INTERNATIONAL

Prevalence of fish and shellfish allergy

(2016) Harriet Moonesinghe et al.   ANNALS OF ALLERGY ASTHMA & IMMUNOLOGY

Extended boiling of peanut progressively reduces IgE allergenicity while retaining T cell reactivity

(2016) B. Tao et al.   CLINICAL AND EXPERIMENTAL ALLERGY

Influence of heat treatment on the structure and core IgE-binding epitopes of rAra h 2.02

(2016) Qin Cai et al.   FOOD CHEMISTRY

Allergen composition analysis and allergenicity assessment of Chinese peanut cultivars

(2016) Zhihua Wu et al.   FOOD CHEMISTRY

High-intensity ultrasound enhances the immunoglobulin (Ig)G and IgE binding of ovalbumin

(2016) Wen-Hua Yang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of acid treatment on allergenicity of peanut and egg

(2016) Jeong-Ok Lee et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Key factors affecting the immunoreactivity of roasted and boiled peanuts: Temperature and water

(2016) Huan Rao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2015) Beatriz Cabanillas et al.   FOOD CHEMISTRY

Effects of high pressure processing on immunoreactivity and microbiological safety of crushed peanuts

(2014) Hsiao-Wen Huang et al.   FOOD CONTROL

Immunoreactivity of lactic acid-treated mare's milk after simulated digestion

(2014) Joanna Fotschki et al.   JOURNAL OF DAIRY RESEARCH

Reduction of major peanut allergens Ara h 1 and Ara h 2, in roasted peanuts by ultrasound assisted enzymatic treatment

(2013) Hao Li et al.   FOOD CHEMISTRY

Effects of high pressure on the physicochemical and functional properties of peanut protein isolates

(2013) Xuan-Hui He et al.   FOOD HYDROCOLLOIDS

Allergenic Properties of Enzymatically Hydrolyzed Peanut Flour Extracts

(2013) Xiaolei Shi et al.   INTERNATIONAL ARCHIVES OF ALLERGY AND IMMUNOLOGY

A potential practical approach to reduce Ara h 6 allergenicity by gamma irradiation

(2012) Chunping Luo et al.   FOOD CHEMISTRY

Allergenicity of Peanut Proteins is Retained Following Enzymatic Hydrolysis

(2012) R. Guo et al.   JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY

Heat and pressure treatments effects on peanut allergenicity

(2011) Beatriz Cabanillas et al.   FOOD CHEMISTRY

Influence of Enzymatic Hydrolysis on the Allergenicity of Roasted Peanut Protein Extract

(2011) Beatriz Cabanillas et al.   INTERNATIONAL ARCHIVES OF ALLERGY AND IMMUNOLOGY

High-pressure microfluidisation-induced changes in the antigenicity and conformation of allergen Ara h 2 purified from Chinese peanut

(2011) Chun-qiu Hu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Boiling peanut Ara h 1 results in the formation of aggregates with reduced allergenicity

(2011) Fany Blanc et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Pulsed Electric Field Induced Aggregation of Food Proteins: Ovalbumin and Bovine Serum Albumin

(2010) Wei Zhao et al.   Food and Bioprocess Technology

Immunoreactivity and Amino Acid Content of Fermented Soybean Products

(2007) Juana Frias et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY