| P2093 | author name string | Barry K Hurlburt | |
| | Soheila J Maleki | |
| | David A Schmitt | |
| | Maria Galeano | |
| P2860 | cites work | Effects of boiling on the IgE-binding properties of tropomyosin of shrimp (Litopenaeus vannamei) | Q84278332 |
| | Effect of heating and glycation on the allergenicity of 2S albumins (Ara h 2/6) from peanut | Q28741000 |
| | Fatalities due to anaphylactic reactions to foods | Q31812490 |
| | National prevalence and risk factors for food allergy and relationship to asthma: results from the National Health and Nutrition Examination Survey 2005-2006. | Q34344459 |
| | Biochemical and structural analysis of the IgE binding sites on ara h1, an abundant and highly allergenic peanut protein. | Q34468622 |
| | Analysis of the effector activity of Ara h 2 and Ara h 6 by selective depletion from a crude peanut extract | Q35206837 |
| | Food processing: effects on allergenicity | Q35764463 |
| | Structural and functional alterations in major peanut allergens caused by thermal processing | Q36021880 |
| | Dietary baked egg accelerates resolution of egg allergy in children | Q36190582 |
| | Turning up the heat on skin testing for baked egg allergy | Q37241206 |
| | Identification of Maillard reaction products on peanut allergens that influence binding to the receptor for advanced glycation end products. | Q37561529 |
| | Heated allergens and induction of tolerance in food allergic children | Q38112250 |
| | Safety of food challenges to extensively heated egg in egg-allergic children: a prospective cohort study. | Q42603980 |
| | The natural history of peanut allergy | Q44039130 |
| | Ara h 1 structure is retained after roasting and is important for enhanced binding to IgE. | Q44980384 |
| | Baked egg food challenges - clinical utility of skin test to baked egg and ovomucoid in children with egg allergy | Q45763636 |
| | Digestion of peanut allergens Ara h 1, Ara h 2, Ara h 3, and Ara h 6: a comparative in vitro study and partial characterization of digestion-resistant peptides | Q46383943 |
| | Allergenic properties of roasted peanut allergens may be reduced by peroxidase | Q47239520 |
| | The major peanut allergen, Ara h 2, functions as a trypsin inhibitor, and roasting enhances this function | Q47777283 |
| | Ablation of ovomucoid-induced allergic response by desensitization with recombinant ovomucoid third domain in a murine model. | Q51791063 |
| | Processing can alter the properties of peanut extract preparations. | Q51793474 |
| | Effect of roasting on the allergenicity of major peanut allergens Ara h 1 and Ara h 2/6: the necessity of degranulation assays. | Q52838169 |
| | Determination of pepsin-susceptible and pepsin-resistant epitopes in native and heat-treated peanut allergen Ara h 1. | Q52839960 |
| | The prevalence, severity, and distribution of childhood food allergy in the United States. | Q53085704 |
| | Influence of Processing on the Allergenic Properties of Pistachio Nut Assessed in Vitro | Q58207237 |
| | Influence of Enzymatic Hydrolysis on the Allergenicity of Roasted Peanut Protein Extract | Q59402208 |
| | The effects of roasting on the allergenic properties of peanut proteins | Q73076873 |
| | Process-induced chemical changes in foods. An overview | Q74581201 |
| | Demonstration of antioxidant and anti-inflammatory bioactivities from sugar-amino acid maillard reaction products | Q83510021 |
| | Outcomes of 100 consecutive open, baked-egg oral food challenges in the allergy office | Q84275905 |
| P275 | copyright license | Creative Commons Attribution 4.0 International | Q20007257 |
| P6216 | copyright status | copyrighted | Q50423863 |
| P433 | issue | 2 | |
| P304 | page(s) | 290-303 | |
| P577 | publication date | 2014-05-07 | |
| P1433 | published in | Foods | Q27726931 |
| P1476 | title | Comparison of the Digestibility of the Major Peanut Allergens in Thermally Processed Peanuts and in Pure Form | |
| P478 | volume | 3 | |