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Foods (Basel, Switzerland)|November 27, 2021
Proximate Composition and Nutritional Attributes of Ready-to-Cook Catfish ProductsJohn M Bland, Casey C Grimm, Peter J Bechtel, et al.Journal of Agricultural and Food Chemistry|June 14, 2014
Decreased immunoglobulin E (IgE) binding to cashew allergens following sodium sulfite treatment and heatingChristopher P Mattison, Wendy A Desormeaux, Richard L Wasserman, et al.Foods (Basel, Switzerland)|February 25, 2023
Proteomic Analysis of Pecan (<i>Carya illinoinensis</i>) Nut DevelopmentKristen Clermont, Charles J Graham, Steven W Lloyd, et al.Toxicology Reports|September 30, 2017
Heat-induced alterations in cashew allergen solubility and IgE bindingChristopher P Mattison, Yvette Bren-Mattison, Barry Vant-Hull, et al.Molecular Nutrition & Food Research|October 20, 2012
Pine nut allergy: clinical features and major allergens characterizationBeatriz Cabanillas, Hsiaopo Cheng, Casey C Grimm, et al.International Journal of Molecular Sciences|November 7, 2020
Microbiological, Physicochemical, and Immunological Analysis of a Commercial Cashew Nut-Based YogurtChristopher P Mattison, Kayanush J Aryana, Kristen Clermont, et al.Food Science & Nutrition|August 20, 2015
In vitro evaluation of digestive and endolysosomal enzymes to cleave CML-modified Ara h 1 peptidesChristopher P Mattison, Jens Dinter, Matthew J Berberich, et al.Food Chemistry|September 30, 2017
Influence of enzymatic hydrolysis on the allergenic reactivity of processed cashew and pistachioCarmen Cuadrado, Hsiaopo Cheng, Africa Sanchiz, et al.Journal of the Science of Food and Agriculture|April 10, 2016
Volatile, anthocyanidin, quality and sensory changes in rabbiteye blueberry from whole fruit through pilot plant juice processingJohn C Beaulieu, Rebecca E Stein-Chisholm, Steven W Lloyd, et al.Journal of Agricultural and Food Chemistry|December 15, 2016
Identification and Characterization of Ana o 3 Modifications on Arginine-111 Residue in Heated Cashew NutsChristopher P Mattison, Casey C Grimm, Yichen Li, et al.Pageof 3