Insight into the IgE-binding sites of allergenic peptides of tropomyosin in shrimp (Penaeus chinensis) induced by cold plasma active particles

Hybridising plasma functionalized water and ultrasound pretreatment for enzymatic protein hydrolysis of Larimichthys polyactis: Parametric screening and optimization

(2022) Okon Johnson Esua et al.   FOOD CHEMISTRY

Subcellular damages of Colletotrichum asianum and inhibition of mango anthracnose by dielectric barrier discharge plasma

(2022) Yue Wu et al.   FOOD CHEMISTRY

Oxidative lesions and post‐treatment viability attenuation of listeria monocytogenes triggered by atmospheric non‐thermal plasma

(2022) Yuanyuan Pan et al.   JOURNAL OF APPLIED MICROBIOLOGY

Evaluation of storage quality of vacuum-packaged silver Pomfret (Pampus argenteus) treated with combined ultrasound and plasma functionalized liquids hurdle technology

(2022) Okon Johnson Esua et al.   FOOD CHEMISTRY

Deconstruction of pineapple peel cellulose based on Fe2+ assisted cold plasma pretreatment for cellulose nanofibrils preparation

(2022) Hong Zhu et al.   FOOD CHEMISTRY

Inhibitory effects of dielectric barrier discharge cold plasma on pathogenic enzymes and anthracnose for mango postharvest preservation

(2022) Yue Wu et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Effects of dielectric barrier discharge cold plasma on structure, surface hydrophobicity and allergenic properties of shrimp tropomyosin

(2022) Jun-Hu Cheng et al.   FOOD CHEMISTRY

Effects of pretreatments using plasma functionalized water, osmodehydration and their combination on hot air drying efficiency and quality of tomato (Solanum lycopersicum L.) slices

(2022) Obafemi Ibitayo Obajemihi et al.   FOOD CHEMISTRY

Effects of Extraction Buffer on the Solubility and Immunoreactivity of the Pacific Oyster Allergens

(2021) Roni Nugraha et al.   Foods

Effect of plasma activated water and buffer solution on fungicide degradation from tomato (Solanum lycopersicum) fruit

(2021) Murtaza Ali et al.   FOOD CHEMISTRY

Effects of Combined Treatment of Plasma Activated Liquid and Ultrasound for Degradation of Chlorothalonil Fungicide Residues in Tomato

(2021) Murtaza Ali et al.   FOOD CHEMISTRY

Optimisation of treatment conditions for reducing Shewanella putrefaciens and Salmonella Typhimurium on grass carp treated by thermoultrasound-assisted plasma functionalized buffer

(2021) Okon Johnson Esua et al.   ULTRASONICS SONOCHEMISTRY

An overview of tropomyosin as an important seafood allergen: Structure, cross‐reactivity, epitopes, allergenicity, and processing modifications

(2021) Jun‐Hu Cheng et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Irradiation technology: An effective and promising strategy for eliminating food allergens

(2021) Mingfei Pan et al.   FOOD RESEARCH INTERNATIONAL

Effect of Cold Atmospheric Plasma on Epigenetic Changes, DNA Damage, and Possibilities for Its Use in Synergistic Cancer Therapy

(2021) Dušan Braný et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Modification of cellulose from sugarcane (Saccharum officinarum) bagasse pulp by cold plasma: Dissolution, structure and surface chemistry analysis

(2021) Hong Zhu et al.   FOOD CHEMISTRY

Functionalization of water as a nonthermal approach for ensuring safety and quality of meat and seafood products

(2020) Okon Johnson Esua et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effects of Dielectric Barrier Discharge Cold Plasma Treatments on Degradation of Anilazine Fungicide and Quality of Tomato ( Lycopersicon esculentum Mill) Juice

(2020) Murtaza Ali et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of plasma chemistry on the interfacial performance of protein and polysaccharide in emulsion

(2020) Yu-Han Jiang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Inhibition of fruit softening by cold plasma treatments: affecting factors and applications

(2020) Ya-Wen Pan et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Applications of nonthermal plasma technology on safety and quality of dried food ingredients

(2020) C.M.G. Charoux et al.   JOURNAL OF APPLIED MICROBIOLOGY

Investigation on the role of the free radicals and the controlled degradation of chitosan under solution plasma process based on radical scavengers

(2020) Fengming Ma et al.   CARBOHYDRATE POLYMERS

What we know about fish allergy by the end of the decade?

(2019) E Kourani et al.   JOURNAL OF INVESTIGATIONAL ALLERGOLOGY AND CLINICAL IMMUNOLOGY

Effect of cold plasma treatment on the antigenicity of peanut allergen Ara h 1

(2019) Harshitha Venkataratnam et al.   Innovative Food Science & Emerging Technologies

Cold plasma as a tool for the elimination of food contaminants: Recent advances and future trends

(2019) Mohsen Gavahian et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Activities and conformation changes of food enzymes induced by cold plasma: A review

(2019) Yongxu Han et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Degradation of sulfamethoxazole in aqueous solution by dielectric barrier discharge plasma combined with Bi2WO6 -rMoS2 nanocomposite: Mechanism and degradation pathway

(2019) Ke Zheng et al.   CHEMOSPHERE

Chemical, physical and physiological quality attributes of fruit and vegetables induced by cold plasma treatment: Mechanisms and application advances

(2019) Ya-Qi Chen et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IgE-binding epitope mapping of tropomyosin allergen (Exo m 1) from Exopalaemon modestus, the freshwater Siberian prawn

(2019) Ziye Zhang et al.   FOOD CHEMISTRY

Altering the IgE binding capacity of king prawn (Litopenaeus Vannamei) tropomyosin through conformational changes induced by cold argon-plasma jet

(2019) Flora-Glad Chizoba Ekezie et al.   FOOD CHEMISTRY

Inactivation of Listeria Monocytogenes at various growth temperatures by ultrasound pretreatment and cold plasma

(2019) Yuanyuan Pan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Immune basis of food allergic reactions

(2018) D Lozano-Ojalvo et al.   JOURNAL OF INVESTIGATIONAL ALLERGOLOGY AND CLINICAL IMMUNOLOGY

Maillard reaction with ribose, galacto-oligosaccharide or chitosan-oligosaccharide reduced the allergenicity of shrimp tropomyosin by inducing conformational changes

(2018) Linglin Fu et al.   FOOD CHEMISTRY

Complex Nature of Protein Carbonylation Specificity After Metal-Catalyzed Oxidation

(2017) Dmitry Kryndushkin et al.   PHARMACEUTICAL RESEARCH

Prevalence of fish and shellfish allergy

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

Degradation of TAIC by water falling film dielectric barrier discharge – Influence of radical scavengers

(2015) Shaopeng Rong et al.   JOURNAL OF HAZARDOUS MATERIALS

Virtual screening studies of Chinese medicine Coptidis Rhizoma as alpha7 nicotinic acetylcholine receptor agonists for treatment of Alzheimer’s disease

(2015) Li Xiang et al.   JOURNAL OF MOLECULAR STRUCTURE

Evaluation of the potential of p-nitrophenol degradation in dredged sediment by pulsed discharge plasma

(2015) Tiecheng Wang et al.   WATER RESEARCH

Influence of Gamma Irradiation and Heat Treatment on the Immunogenicity of Five Epitopes of Pen a1

(2014) Hui Mou et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Radiation processing of food proteins – A review on the recent developments

(2013) Yau-Hoong Kuan et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Comparative study of in vitro digestibility of major allergen, tropomyosin and other proteins between Grass prawn (Penaeus monodon) and Pacific white shrimp (Litopenaeus vannamei)

(2010) Guang-Ming Liu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE