Showing results (1-10 of 8) with videos related to
Sort By:
Pageof 1
Journal of Agricultural and Food Chemistry|October 12, 2007
Effects of phytic acid on peanut allergens and allergenic properties of extractsSi-Yin Chung, Elaine T ChampagneJournal of Agricultural and Food Chemistry|July 9, 2004
Allergenic properties of roasted peanut allergens may be reduced by peroxidaseSi-Yin Chung, Soheila J Maleki, Elaine T ChampagneJournal of Food Science|July 16, 2010
Nutritionally important starch fractions of rice cultivars grown in southern United StatesJames A Patindol, Harmeet S Guraya, Elaine T Champagne, et al.Journal of the Science of Food and Agriculture|July 30, 2011
Relating raw rice colour and composition to cooked rice colourKaren L Bett-Garber, Elaine T Champagne, Jessica L Thomson, et al.Journal of Agricultural and Food Chemistry|July 10, 2003
Linking peanut allergenicity to the processes of maturation, curing, and roastingSi-Yin Chung, Christopher L Butts, Soheila J Maleki, et al.Journal of Agricultural and Food Chemistry|February 7, 2002
High-oleic peanuts are not different from normal peanuts in allergenic propertiesSi-Yin Chung, Soheila Maleki, Elaine T Champagne, et al.The Journal of Allergy and Clinical Immunology|July 9, 2003
The major peanut allergen, Ara h 2, functions as a trypsin inhibitor, and roasting enhances this functionSoheila J Maleki, Olga Viquez, Thomas Jacks, et al.Food Chemistry|December 23, 2014
Nano-encapsulation of coenzyme Q10 using octenyl succinic anhydride modified starchSherwin Y Cheuk, Frederick F Shih, Elaine T Champagne, et al.Pageof 1