Allergenic properties and differential response of walnut subjected to processing treatments

Author:

Cabanillas Beatriz,Maleki Soheila J.,Rodríguez Julia,Cheng Hsiaopo,Teuber Suzanne S.,Wallowitz Mikhael L.,Muzquiz Mercedes,Pedrosa Mercedes M.,Linacero Rosario,Burbano Carmen,Novak Natalija,Cuadrado Carmen,Crespo Jesús F.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

1. Effects of extrusion, boiling, autoclaving, and microwave heating on lupine allergenicity;Alvarez-Alvarez;Journal of Agricultural and Food Chemistry,2005

2. AOAC (1995). Official methods of analysis (16th ed.). Arlington, VA, USA: Association of Analytical Chemists.

3. Detection and clinical characterization of patients with oral allergy syndrome caused by stable allergens in Rosaceae and nuts;Asero;Annals of Allergy, Asthma & Immunology,1999

4. Walnut-induced anaphylaxis with cross-reactivity to hazelnut and Brazil nut;Asero;The Journal of Allergy and Clinical Immunology,2004

5. Effects of walnut consumption on blood lipids and other cardiovascular risk factors: A meta-analysis and systematic review;Banel;The American Journal of Clinical Nutrition,2009

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