192 related articles for article (PubMed ID: 28234320)
1. Comparison of the Digestibility of the Major Peanut Allergens in Thermally Processed Peanuts and in Pure Form.
Maleki SJ; Schmitt DA; Galeano M; Hurlburt BK
Foods; 2014 May; 3(2):290-303. PubMed ID: 28234320
[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. 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]
4. The major peanut allergen, Ara h 2, functions as a trypsin inhibitor, and roasting enhances this function.
Maleki SJ; Viquez O; Jacks T; Dodo H; Champagne ET; Chung SY; Landry SJ
J Allergy Clin Immunol; 2003 Jul; 112(1):190-5. PubMed ID: 12847498
[TBL] [Abstract][Full Text] [Related]
5. Boiling and Frying Peanuts Decreases Soluble Peanut (Arachis Hypogaea) Allergens Ara h 1 and Ara h 2 But Does Not Generate Hypoallergenic Peanuts.
Comstock SS; Maleki SJ; Teuber SS
PLoS One; 2016; 11(6):e0157849. PubMed ID: 27310538
[TBL] [Abstract][Full Text] [Related]
6. Assessment of the sensitizing potential of processed peanut proteins in Brown Norway rats: roasting does not enhance allergenicity.
Kroghsbo S; Rigby NM; Johnson PE; Adel-Patient K; Bøgh KL; Salt LJ; Mills EN; Madsen CB
PLoS One; 2014; 9(5):e96475. PubMed ID: 24805813
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. 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]
9. Boiling and roasting treatment affecting the peanut allergenicity.
Zhang T; Shi Y; Zhao Y; Tang G; Niu B; Chen Q
Ann Transl Med; 2018 Sep; 6(18):357. PubMed ID: 30370284
[TBL] [Abstract][Full Text] [Related]
10. Boiling peanut Ara h 1 results in the formation of aggregates with reduced allergenicity.
Blanc F; Vissers YM; Adel-Patient K; Rigby NM; Mackie AR; Gunning AP; Wellner NK; Skov PS; Przybylski-Nicaise L; Ballmer-Weber B; Zuidmeer-Jongejan L; Szépfalusi Z; Ruinemans-Koerts J; Jansen AP; Bernard H; Wal JM; Savelkoul HF; Wichers HJ; Mills EN
Mol Nutr Food Res; 2011 Dec; 55(12):1887-94. PubMed ID: 22086730
[TBL] [Abstract][Full Text] [Related]
11. Different thermal processing effects on peanut allergenicity.
Zhang T; Shi Y; Zhao Y; Wang J; Wang M; Niu B; Chen Q
J Sci Food Agric; 2019 Mar; 99(5):2321-2328. PubMed ID: 30407639
[TBL] [Abstract][Full Text] [Related]
12. Extended boiling of peanut progressively reduces IgE allergenicity while retaining T cell reactivity.
Tao B; Bernardo K; Eldi P; Chegeni N; Wiese M; Colella A; Kral A; Hayball J; Smith W; Forsyth K; Chataway T
Clin Exp Allergy; 2016 Jul; 46(7):1004-14. PubMed ID: 27079163
[TBL] [Abstract][Full Text] [Related]
13. Significance of Ara h 2 in clinical reactivity and effect of cooking methods on allergenicity.
Kim J; Lee JY; Han Y; Ahn K
Ann Allergy Asthma Immunol; 2013 Jan; 110(1):34-8. PubMed ID: 23244656
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Global proteomic screening of protein allergens and advanced glycation endproducts in thermally processed peanuts.
Hebling CM; McFarland MA; Callahan JH; Ross MM
J Agric Food Chem; 2013 Jun; 61(24):5638-48. PubMed ID: 23039025
[TBL] [Abstract][Full Text] [Related]
16. Interaction of Monocyte-Derived Dendritic Cells with Ara h 2 from Raw and Roasted Peanuts.
Novak N; Maleki SJ; Cuadrado C; Crespo JF; Cabanillas B
Foods; 2020 Jul; 9(7):. PubMed ID: 32630617
[TBL] [Abstract][Full Text] [Related]
17. Influence of peanut matrix on stability of allergens in gastric-simulated digesta: 2S albumins are main contributors to the IgE reactivity of short digestion-resistant peptides.
Prodic I; Stanic-Vucinic D; Apostolovic D; Mihailovic J; Radibratovic M; Radosavljevic J; Burazer L; Milcic M; Smiljanic K; van Hage M; Cirkovic Velickovic T
Clin Exp Allergy; 2018 Jun; 48(6):731-740. PubMed ID: 29412488
[TBL] [Abstract][Full Text] [Related]
18. Peanut oleosins associated with severe peanut allergy-importance of lipophilic allergens for comprehensive allergy diagnostics.
Schwager C; Kull S; Behrends J; Röckendorf N; Schocker F; Frey A; Homann A; Becker WM; Jappe U
J Allergy Clin Immunol; 2017 Nov; 140(5):1331-1338.e8. PubMed ID: 28342912
[TBL] [Abstract][Full Text] [Related]
19. Is peanut causing food allergy in Cuba? Preliminary assessment of allergic sensitization and IgE specificity profile to peanut allergens in Cuban allergic patients.
Mateo-Morejón M; Labrada-Rosado A; Torralba-Averoff D; Cruz-Jimenez R; Oliva-Díaz Y; Álvarez-Castelló M; Ciria-Martín A; Jiménez-Frandín M; Reyes-Zamora MC; Castro-Almarales RL; Tamargo-García B
World Allergy Organ J; 2017; 10(1):26. PubMed ID: 28725335
[TBL] [Abstract][Full Text] [Related]
20. Peanut digestome: Identification of digestion resistant IgE binding peptides.
Di Stasio L; Picariello G; Mongiello M; Nocerino R; Berni Canani R; Bavaro S; Monaci L; Ferranti P; Mamone G
Food Chem Toxicol; 2017 Sep; 107(Pt A):88-98. PubMed ID: 28634114
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]