Similar articles for PMID: 20568235

Year	Number of Results
1996	1
1997	1
2000	3
2001	4
2002	2
2003	4
2004	8
2005	7
2006	5
2007	1
2008	7
2009	5
2010	7
2011	4
2012	3
2013	5
2014	3
2015	1
2018	3
2019	2
2020	2
2021	1
2022	1
2024	0

1

High pressure, thermal and pulsed electric-field-induced structural changes in selected food allergens.

Johnson PE, Van der Plancken I, Balasa A, Husband FA, Grauwet T, Hendrickx M, Knorr D, Mills EN, Mackie AR. Johnson PE, et al. Mol Nutr Food Res. 2010 Dec;54(12):1701-10. doi: 10.1002/mnfr.201000006. Mol Nutr Food Res. 2010. PMID: 20568235

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. Mondoulet L, et al. J Agric Food Chem. 2005 Jun 1;53(11):4547-53. doi: 10.1021/jf050091p. J Agric Food Chem. 2005. PMID: 15913323

3

High-pressure microfluidisation-induced changes in the antigenicity and conformation of allergen Ara h 2 purified from Chinese peanut.

Hu CQ, Chen HB, Gao JY, Luo CP, Ma XJ, Tong P. Hu CQ, et al. J Sci Food Agric. 2011 May;91(7):1304-9. doi: 10.1002/jsfa.4318. Epub 2011 Mar 7. J Sci Food Agric. 2011. PMID: 21384372

4

Mal d 2, the thaumatin-like allergen from apple, is highly resistant to gastrointestinal digestion and thermal processing.

Smole U, Bublin M, Radauer C, Ebner C, Breiteneder H. Smole U, et al. Int Arch Allergy Immunol. 2008;147(4):289-98. doi: 10.1159/000144036. Epub 2008 Jul 11. Int Arch Allergy Immunol. 2008. PMID: 18617748

5

The effect of thermal processing on the IgE reactivity of the non-specific lipid transfer protein from apple, Mal d 3.

Sancho AI, Rigby NM, Zuidmeer L, Asero R, Mistrello G, Amato S, González-Mancebo E, Fernández-Rivas M, van Ree R, Mills EN. Sancho AI, et al. Allergy. 2005 Oct;60(10):1262-8. doi: 10.1111/j.1398-9995.2005.00876.x. Allergy. 2005. PMID: 16134992

6

Processing can alter the properties of peanut extract preparations.

Schmitt DA, Nesbit JB, Hurlburt BK, Cheng H, Maleki SJ. Schmitt DA, et al. J Agric Food Chem. 2010 Jan 27;58(2):1138-43. doi: 10.1021/jf902694j. J Agric Food Chem. 2010. PMID: 20028112

7

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

van Boxtel EL, van den Broek LA, Koppelman SJ, Gruppen H. van Boxtel EL, et al. Mol Nutr Food Res. 2008 Jun;52(6):674-82. doi: 10.1002/mnfr.200700299. Mol Nutr Food Res. 2008. PMID: 18338408

8

Reinvestigation of the major peanut allergen Ara h 1 on molecular level.

Buschmann L, Petersen A, Schlaak M, Becker WM. Buschmann L, et al. Monogr Allergy. 1996;32:92-8. Monogr Allergy. 1996. PMID: 8813188 No abstract available.

9

[Allergenicity of lupin flour].

Leduc V, Moneret-Vautrin DA, Guérin L. Leduc V, et al. Allerg Immunol (Paris). 2002 Jun;34(6):213-7. Allerg Immunol (Paris). 2002. PMID: 12134645 Review. French.

10

Effects of cooking methods on peanut allergenicity.

Beyer K, Morrow E, Li XM, Bardina L, Bannon GA, Burks AW, Sampson HA. Beyer K, et al. J Allergy Clin Immunol. 2001 Jun;107(6):1077-81. doi: 10.1067/mai.2001.115480. J Allergy Clin Immunol. 2001. PMID: 11398088

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