Proteomic characterization of peanut flour fermented by Rhizopus oryzae-Reference-Cited by-同舟云学术

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Proteomic characterization of peanut flour fermented by Rhizopus oryzae

Published:2024-08 Issue:15 Volume:10 Page:e34793
ISSN:2405-8440
Container-title:Heliyon
language:en
Short-container-title:Heliyon

Author:

Mattison Christopher P.^ORCID,Dupre Rebecca A.^ORCID,Clermont Kristen^ORCID,Gibbons John G.,Yu Jae-Hyuk^ORCID

Publisher

Elsevier BV

Reference36 articles.

1. Prevalence and severity of food allergies among US adults;Gupta;JAMA Netw. Open,2019

2. Food allergy: immune mechanisms, diagnosis and immunotherapy;Yu;Nat. Rev. Immunol.,2016

3. Effect of avoidance on peanut allergy after early peanut consumption;Du Toit;N. Engl. J. Med.,2016

4. Consensus communication on early peanut introduction and prevention of peanut allergy in high-risk infants;Fleischer;Pediatr. Dermatol.,2016

5. Efficacy and safety of AR101 in oral immunotherapy for peanut allergy: results of ARC001, a randomized, double-blind, placebo-controlled phase 2 clinical trial;Bird;J. Allergy Clin. Immunol. Pract.,2018

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