Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Nathalie J Plundrich

Showing results (1-10 of 7) with videos related to

Pageof 1
Sort By:
Food Chemistry|February 13, 2019
Binding of peanut allergen Ara h 2 with Vaccinium fruit polyphenolsNathalie J Plundrich, Bethany T Cook, Soheila J Maleki, et al.
Food Chemistry|May 23, 2018
Peanut flour aggregation with polyphenolic extracts derived from peanut skin inhibits IgE binding capacity and attenuates RBL-2H3 cells degranulation via MAPK signaling pathwayRishipal R Bansode, Nathalie J Plundrich, Priscilla D Randolph, et al.
Food Chemistry|July 12, 2019
Peanut protein-polyphenol aggregate complexation suppresses allergic sensitization to peanut by reducing peanut-specific IgE in C3H/HeJ miceRishipal R Bansode, Priscilla D Randolph, Nathalie J Plundrich, et al.
Food & Function|March 16, 2017
Protein-bound Vaccinium fruit polyphenols decrease IgE binding to peanut allergens and RBL-2H3 mast cell degranulation in vitroNathalie J Plundrich, Rishipal R Bansode, E Allen Foegeding, et al.
Food & Function|May 27, 2015
Stability and immunogenicity of hypoallergenic peanut protein-polyphenol complexes during in vitro pepsin digestionNathalie J Plundrich, Brittany L White, Lisa L Dean, et al.
Journal of Agricultural and Food Chemistry|April 25, 2014
Novel strategy to create hypoallergenic peanut protein-polyphenol edible matrices for oral immunotherapyNathalie J Plundrich, Mike Kulis, Brittany L White, et al.
Clinical and Experimental Allergy : Journal of the British Society for Allergy and Clinical Immunology|November 9, 2019
Oesophageal eosinophilia accompanies food allergy to hen egg white protein in young pigsNathalie J Plundrich, Andrew R Smith, Luke B Borst, et al.
Pageof 1

Showing results (1-10 of 7) with videos related to

Sort By:
Pageof 1
Food Chemistry|February 13, 2019
Binding of peanut allergen Ara h 2 with Vaccinium fruit polyphenolsNathalie J Plundrich, Bethany T Cook, Soheila J Maleki, et al.
Food Chemistry|May 23, 2018
Peanut flour aggregation with polyphenolic extracts derived from peanut skin inhibits IgE binding capacity and attenuates RBL-2H3 cells degranulation via MAPK signaling pathwayRishipal R Bansode, Nathalie J Plundrich, Priscilla D Randolph, et al.
Food Chemistry|July 12, 2019
Peanut protein-polyphenol aggregate complexation suppresses allergic sensitization to peanut by reducing peanut-specific IgE in C3H/HeJ miceRishipal R Bansode, Priscilla D Randolph, Nathalie J Plundrich, et al.
Food & Function|March 16, 2017
Protein-bound Vaccinium fruit polyphenols decrease IgE binding to peanut allergens and RBL-2H3 mast cell degranulation in vitroNathalie J Plundrich, Rishipal R Bansode, E Allen Foegeding, et al.
Food & Function|May 27, 2015
Stability and immunogenicity of hypoallergenic peanut protein-polyphenol complexes during in vitro pepsin digestionNathalie J Plundrich, Brittany L White, Lisa L Dean, et al.
Journal of Agricultural and Food Chemistry|April 25, 2014
Novel strategy to create hypoallergenic peanut protein-polyphenol edible matrices for oral immunotherapyNathalie J Plundrich, Mike Kulis, Brittany L White, et al.
Clinical and Experimental Allergy : Journal of the British Society for Allergy and Clinical Immunology|November 9, 2019
Oesophageal eosinophilia accompanies food allergy to hen egg white protein in young pigsNathalie J Plundrich, Andrew R Smith, Luke B Borst, et al.
Pageof 1