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International Archives of Allergy and Immunology|June 8, 2018
Differences in the Uptake of Ara h 3 from Raw and Roasted Peanut by Monocyte-Derived Dendritic CellsBeatriz Cabanillas, Soheila J Maleki, Hsiaopo Cheng, et al.Food Chemistry|September 13, 2014
Enzymatic treatment of peanut kernels to reduce allergen levelsJianmei Yu, Mohamed Ahmedna, Ipek Goktepe, et al.Journal of AOAC International|January 29, 2005
Competitive inhibition ELISA for quantification of Ara h 1 and Ara h 2, the major allergens of peanutsDavid A Schmitt, Hsiaopo Cheng, Soheila J Maleki, et al.Foods (Basel, Switzerland)|November 28, 2019
Purification and Characterization of Pathogenesis Related Class 10 PanallergensJane K McBride, Hsiaopo Cheng, Soheila J Maleki, et al.Foods (Basel, Switzerland)|November 17, 2018
Contribution of Chemical Modifications and Conformational Epitopes to IgE Binding by Ara h 3Scott Dyer, Jacqueline B Nesbit, Beatriz Cabanillas, et al.Journal of Agricultural and Food Chemistry|December 24, 2009
Processing can alter the properties of peanut extract preparationsDavid A Schmitt, Jacqueline B Nesbit, Barry K Hurlburt, et al.Journal of Food Science|May 25, 2010
Effects of boiling on the IgE-binding properties of tropomyosin of shrimp (Litopenaeus vannamei)Guang-Ming Liu, Hsiaopo Cheng, Jacqueline B Nesbit, et al.Molecular Nutrition & Food Research|September 22, 2012
Ara h 1 structure is retained after roasting and is important for enhanced binding to IgEJacqueline B Nesbit, Barry K Hurlburt, Catherine H Schein, 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.Molecular Immunology|May 23, 2020
Epitopes with similar physicochemical properties contribute to cross reactivity between peanut and tree nutsJacqueline B Nesbit, Catherine H Schein, Benjamin A Braun, et al.Pageof 3