Different thermal processing effects on peanut allergenicity-Reference-Cited by-同舟云学术

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Different thermal processing effects on peanut allergenicity

Published:2018-12-03 Issue:5 Volume:99 Page:2321-2328
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Zhang Tong¹,Shi Yunfeng¹,Zhao Yanqing¹,Wang Jianying¹,Wang Minjia¹,Niu Bing¹^ORCID,Chen Qin¹^ORCID

Affiliation:

1. Shanghai Key Laboratory of Bio-Energy Crops, School of Life Sciences; Shanghai University; Shanghai PR China

Funder

National Key Research and Development Program of China

Shanghai University

National Natural Science Foundation of China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.9430/fullpdf

Reference33 articles.

1. Peanut and peanut products: A food safety perspective;Chang;Food Control,2013

2. Global proteomic screening of protein allergens and advanced glycation endproducts in thermally processed peanuts;Hebling;J Agric Food Chem,2013

3. US prevalence of self-reported peanut, tree nut, and sesame allergy: 11-year follow-up (vol 125, pg 1322, 2010);Sicherer;J Allergy Clin Immunol,2010

4. Is the prevalence of peanut allergy increasing? A 5-year follow-up study in children in Montreal;Ben-Shoshan;J Allergy Clin Immunol,2009

5. Peanut allergy: emerging concepts and approaches for an apparent epidemic;Sicherer;J Allergy Clin Immunol,2007

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