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The Journal of Nutritional Biochemistry|May 21, 2026
Macrophages alter T helper cell balance and attenuate mast cell degranulation in tropomyosin-induced food allergyJiasen Zhang, Yuwei Feng, Yi Huang, et al.
Journal of Agricultural and Food Chemistry|December 27, 2022
Effect of Structural Targeted Modifications on the Potential Allergenicity of Peanut Allergen Ara h 2Xiaoya Zhou, Linmei Ren, Ying Zhang, et al.
Journal of the Science of Food and Agriculture|September 17, 2019
Polyphenol-oxidase-catalyzed cross-linking of Ara h 2: reaction sites and effect on structure and allergenicityLinmei Ren, Zhihua Wu, Ying Zhang, et al.
Journal of Food Science|February 21, 2020
Influence of heat treatment and egg matrix on the physicochemical and allergenic properties of egg custardPing Tong, Liji Xiong, Jinyan Gao, et al.
Journal of Neuroinflammation|November 26, 2020
Neurotransmitter and neuropeptide regulation of mast cell function: a systematic reviewHuaping Xu, Xiaoyun Shi, Xin Li, et al.
Journal of Food Science and Technology|March 13, 2023
Elm (<i>Ulmus pumila L.</i>) bark flour as a gluten substitute in gluten-free whole foxtail millet breadJingjing Li, Shuai Hu, Mengyu Xu, et al.
Journal of Agricultural and Food Chemistry|December 5, 2025
Glycitein Attenuates Soybean β-Conglycinin Allergenicity via Structural Remodeling, Immune Modulation, and Gut Microbiota RegulationXiaomei Yi, Wen Deng, Chunhua Yang, et al.
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