BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

98 related articles for article (PubMed ID: 21338250)

  • 1. Effect of roasting treatments on protein fraction profiles, some enzyme activities of Egyptian peanuts.
    El-Beltagi HE
    Int J Food Sci Nutr; 2011 Aug; 62(5):453-6. PubMed ID: 21338250
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Influence of thermal processing on the allergenicity of peanut proteins.
    Mondoulet L; Paty E; Drumare MF; Ah-Leung S; Scheinmann P; Willemot RM; Wal JM; Bernard H
    J Agric Food Chem; 2005 Jun; 53(11):4547-53. PubMed ID: 15913323
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Linking peanut allergenicity to the processes of maturation, curing, and roasting.
    Chung SY; Butts CL; Maleki SJ; Champagne ET
    J Agric Food Chem; 2003 Jul; 51(15):4273-7. PubMed ID: 12848497
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effects of cooking methods on peanut allergenicity.
    Beyer K; Morrow E; Li XM; Bardina L; Bannon GA; Burks AW; Sampson HA
    J Allergy Clin Immunol; 2001 Jun; 107(6):1077-81. PubMed ID: 11398088
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Quantification of Ara h 1 in peanuts: why roasting makes a difference.
    Pomés A; Butts CL; Chapman MD
    Clin Exp Allergy; 2006 Jun; 36(6):824-30. PubMed ID: 16776684
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Changes in the phytochemical composition and profile of raw, boiled, and roasted peanuts.
    Chukwumah Y; Walker L; Vogler B; Verghese M
    J Agric Food Chem; 2007 Oct; 55(22):9266-73. PubMed ID: 17924703
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Color and volatile analysis of peanuts roasted using oven and microwave technologies.
    Smith AL; Barringer SA
    J Food Sci; 2014 Oct; 79(10):C1895-906. PubMed ID: 25182117
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of processing on the detectability of peanut protein by ELISA.
    Iqbal A; Ateeq N
    Food Chem; 2013 Dec; 141(3):1651-4. PubMed ID: 23870873
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Perennial peanut (Arachis glabrata Benth.) contains polyphenol oxidase (PPO) and PPO substrates that can reduce post-harvest proteolysis.
    Sullivan ML; Foster JL
    J Sci Food Agric; 2013 Aug; 93(10):2421-8. PubMed ID: 23400843
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Purification, kinetic properties and physicochemical characterization of a novel acid phosphatase (AP) from germinating peanut (Arachis hypogaea) seed.
    Gonnety JT; Niamké S; Meuwiah Faulet B; N'guessan Kouadio EJ; Kouamé LP
    Ital J Biochem; 2007 Jun; 56(2):149-57. PubMed ID: 17722656
    [TBL] [Abstract][Full Text] [Related]  

  • 11. The effects of roasting on the allergenic properties of peanut proteins.
    Maleki SJ; Chung SY; Champagne ET; Raufman JP
    J Allergy Clin Immunol; 2000 Oct; 106(4):763-8. PubMed ID: 11031348
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Compositional and mechanical properties of peanuts roasted to equivalent colors using different time/temperature combinations.
    McDaniel KA; White BL; Dean LL; Sanders TH; Davis JP
    J Food Sci; 2012 Dec; 77(12):C1293-9. PubMed ID: 23145904
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Differential scanning calorimetry (DSC) studies on the thermal properties of peanut proteins.
    Colombo A; Ribotta PD; León AE
    J Agric Food Chem; 2010 Apr; 58(7):4434-9. PubMed ID: 20222749
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of roasting history and buffer composition on peanut protein extraction efficiency.
    Poms RE; Capelletti C; Anklam E
    Mol Nutr Food Res; 2004 Nov; 48(6):459-64. PubMed ID: 15508181
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effects of different extraction buffers on peanut protein detectability and lateral flow device (LFD) performance.
    Rudolf J; Ansari P; Kern C; Ludwig T; Baumgartner S
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2012; 29(1):1-11. PubMed ID: 22043826
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of superheated-steam roasting on physicochemical properties of peanut (
    Idrus NFM; Zzaman W; Yang TA; Easa AM; Sharifudin MS; Noorakmar BW; Jahurul MHA
    Food Sci Biotechnol; 2017; 26(4):911-920. PubMed ID: 30263619
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Adsorption of peanut (Arachis hypogaea, Leguminosae) proteins by activated charcoal.
    Kopper RA; Kim A; Van T; Helm RM
    J Agric Food Chem; 2008 Nov; 56(22):10619-24. PubMed ID: 18983155
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Release of soluble protein from peanut (Arachis hypogaea, Leguminosae) and its adsorption by activated charcoal.
    Kopper R; Van T; Kim A; Helm R
    J Agric Food Chem; 2011 Jan; 59(1):236-40. PubMed ID: 21128612
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Proteomics-based approach to detect and identify major allergens in processed peanuts by capillary LC-Q-TOF (MS/MS).
    Chassaigne H; Nørgaard JV; Hengel AJ
    J Agric Food Chem; 2007 May; 55(11):4461-73. PubMed ID: 17474754
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Allergenic properties of roasted peanut allergens may be reduced by peroxidase.
    Chung SY; Maleki SJ; Champagne ET
    J Agric Food Chem; 2004 Jul; 52(14):4541-5. PubMed ID: 15237964
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 5.