Changes of structure and IgE binding capacity of shrimp (Metapenaeus ensis) tropomyosin followed by acrolein treatment

Effects of buffer additives and thermal processing methods on the solubility of shrimp ( Penaeus monodon ) proteins and the immunoreactivity of its major allergen

(2016) Adeseye O. Lasekan et al.   FOOD CHEMISTRY

Effect of malondialdehyde treatment on the IgE binding capacity and conformational structure of shrimp tropomyosin

(2015) Yongna Song et al.   FOOD CHEMISTRY

Aldehyde adducts generated during lipid peroxidation modification of proteins

(2015) K. Uchida   FREE RADICAL RESEARCH

Effects of combined high pressure and thermal treatments on the allergenic potential of shrimp (Litopenaeus vannamei) tropomyosin in a mouse model of allergy

(2015) Fangyu Long et al.   Innovative Food Science & Emerging Technologies

Scavenging of Toxic Acrolein by Resveratrol and Hesperetin and Identification of Adducts

(2015) Weixin Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification of oxidative modification of shrimp (Metapenaeus ensis) tropomyosin induced by malonaldehyde

(2014) Liangtao Lv et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Natural antioxidants against lipid–protein oxidative deterioration in meat and meat products: A review

(2014) Andrew B. Falowo et al.   FOOD RESEARCH INTERNATIONAL

Purification, physicochemical and immunological characterization of arginine kinase, an allergen of crayfish (Procambarus clarkii)

(2013) Heng-Li Chen et al.   FOOD AND CHEMICAL TOXICOLOGY

Cholesterol oxidation and astaxanthin degradation in shrimp during sun drying and storage

(2013) Josafat A. Hernández Becerra et al.   FOOD CHEMISTRY

Protein oxidation in aging and the removal of oxidized proteins

(2013) Annika Höhn et al.   Journal of Proteomics

Subchronic reproductive toxicity in prepubertal male rats exposed to food contaminant acrolein

(2013) Elif Karacaoğlu et al.   TOXICOLOGY LETTERS

The Influence of the Time and Temperature of Heat Treatment on the Allergenicity of Egg White Proteins

(2013) Meeyong Shin et al.   Allergy Asthma & Immunology Research

Oxidative stress, neurodegeneration, and the balance of protein degradation and protein synthesis

(2012) Kalavathi Dasuri et al.   FREE RADICAL BIOLOGY AND MEDICINE

Mapping IgE binding epitopes of major shrimp (Penaeus monodon) allergen with immunoinformatics tools

(2011) Li-Na Zheng et al.   FOOD AND CHEMICAL TOXICOLOGY

Effect of heat treatment on the potential allergenicity and conformational structure of egg allergen ovotransferrin

(2011) Ping Tong et al.   FOOD CHEMISTRY

Correlation of specific IgE to shrimp with cockroach and dust mite exposure and sensitization in an inner-city population

(2011) Julie Wang et al.   JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY

Oxidation of sarcoplasmic proteins during processing of Cantonese sausage in relation to their aggregation behaviour and in vitro digestibility

(2011) Weizheng Sun et al.   MEAT SCIENCE

Structural modification of soy protein by the lipid peroxidation product malondialdehyde

(2009) Wei Wu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Structural modification of soy protein by the lipid peroxidation product acrolein

(2009) Wei Wu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY