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Shawndrika Reed

Showing results (1-10 of 5) with videos related to

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Food Chemistry|July 24, 2014
IgE binding to peanut allergens is inhibited by combined D-aspartic and D-glutamic acidsSi-Yin Chung, Shawndrika Reed
Current Pharmaceutical Design|May 25, 2013
Reducing food allergy: is there promise for food applications?Si-Yin Chung, Shawndrika Reed
Food Chemistry|July 10, 2014
Removing peanut allergens by tannic acidSi-Yin Chung, Shawndrika Reed
Food Science & Nutrition|December 1, 2017
Simple methods to reduce major allergens Ara h 1 and Ana o 1/2 in peanut and cashew extractsSi-Yin Chung, Christopher P Mattison, Casey C Grimm, et al.
Food Chemistry|March 14, 2015
Treatment with oleic acid reduces IgE binding to peanut and cashew allergensSi-Yin Chung, Christopher P Mattison, Shawndrika Reed, et al.
Pageof 1

Showing results (1-10 of 5) with videos related to

Sort By:
Pageof 1
Food Chemistry|July 24, 2014
IgE binding to peanut allergens is inhibited by combined D-aspartic and D-glutamic acidsSi-Yin Chung, Shawndrika Reed
Current Pharmaceutical Design|May 25, 2013
Reducing food allergy: is there promise for food applications?Si-Yin Chung, Shawndrika Reed
Food Chemistry|July 10, 2014
Removing peanut allergens by tannic acidSi-Yin Chung, Shawndrika Reed
Food Science & Nutrition|December 1, 2017
Simple methods to reduce major allergens Ara h 1 and Ana o 1/2 in peanut and cashew extractsSi-Yin Chung, Christopher P Mattison, Casey C Grimm, et al.
Food Chemistry|March 14, 2015
Treatment with oleic acid reduces IgE binding to peanut and cashew allergensSi-Yin Chung, Christopher P Mattison, Shawndrika Reed, et al.
Pageof 1