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Items: 1 to 20 of 352

1.

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.

PMID:
11398088
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 1;53(11):4547-53.

PMID:
15913323
3.

Association of end-product adducts with increased IgE binding of roasted peanuts.

Chung SY, Champagne ET.

J Agric Food Chem. 2001 Aug;49(8):3911-6.

PMID:
11513688
4.

Allergenic properties of roasted peanut allergens may be reduced by peroxidase.

Chung SY, Maleki SJ, Champagne ET.

J Agric Food Chem. 2004 Jul 14;52(14):4541-5.

PMID:
15237964
5.

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.

PMID:
11031348
6.

Processing can alter the properties of peanut extract preparations.

Schmitt DA, Nesbit JB, Hurlburt BK, Cheng H, Maleki SJ.

J Agric Food Chem. 2010 Jan 27;58(2):1138-43. doi: 10.1021/jf902694j.

PMID:
20028112
7.

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 16;51(15):4273-7.

PMID:
12848497
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.

PMID:
16776684
9.

Peanut varieties with reduced Ara h 1 content indicating no reduced allergenicity.

Krause S, Latendorf T, Schmidt H, Darcan-Nicolaisen Y, Reese G, Petersen A, Janssen O, Becker WM.

Mol Nutr Food Res. 2010 Mar;54(3):381-7. doi: 10.1002/mnfr.200900072.

PMID:
19866467
10.

Allergenicity of Maillard reaction products from peanut proteins.

Chung SY, Champagne ET.

J Agric Food Chem. 1999 Dec;47(12):5227-31.

PMID:
10606600
11.

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. doi: 10.1002/mnfr.201100251. Epub 2011 Nov 16.

PMID:
22086730
12.

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.

PMID:
12847498
13.

Quantification of major peanut allergens Ara h 1 and Ara h 2 in the peanut varieties Runner, Spanish, Virginia, and Valencia, bred in different parts of the world.

Koppelman SJ, Vlooswijk RA, Knippels LM, Hessing M, Knol EF, van Reijsen FC, Bruijnzeel-Koomen CA.

Allergy. 2001 Feb;56(2):132-7.

14.

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 Jun 16;11(6):e0157849. doi: 10.1371/journal.pone.0157849. eCollection 2016.

15.

Legumin allergens from peanuts and soybeans: effects of denaturation and aggregation on allergenicity.

van Boxtel EL, van den Broek LA, Koppelman SJ, Gruppen H.

Mol Nutr Food Res. 2008 Jun;52(6):674-82. doi: 10.1002/mnfr.200700299.

PMID:
18338408
17.

Analysis of the composition of an immunoglobulin E reactive high molecular weight protein complex of peanut extract containing Ara h 1 and Ara h 3/4.

Boldt A, Fortunato D, Conti A, Petersen A, Ballmer-Weber B, Lepp U, Reese G, Becker WM.

Proteomics. 2005 Feb;5(3):675-86.

PMID:
15714473
18.

Identification and partial characterization of multiple major allergens in peanut proteins.

de Jong EC, Van Zijverden M, Spanhaak S, Koppelman SJ, Pellegrom H, Penninks AH.

Clin Exp Allergy. 1998 Jun;28(6):743-51.

PMID:
9677140
19.

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 May 7;9(5):e96475. doi: 10.1371/journal.pone.0096475. eCollection 2014.

20.

Peanut allergen Ara h 3: isolation from peanuts and biochemical characterization.

Koppelman SJ, Knol EF, Vlooswijk RA, Wensing M, Knulst AC, Hefle SL, Gruppen H, Piersma S.

Allergy. 2003 Nov;58(11):1144-51.

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