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Si-Yin Chung

Showing results (1-10 of 16) 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
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 Champagne
International Journal of Environmental Research and Public Health|August 17, 2011
Pulsed ultraviolet light reduces immunoglobulin E binding to Atlantic white shrimp (Litopenaeus setiferus) extractSandra Shriver, Wade Yang, Si-Yin Chung, et al.
Journal 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 Champagne
Inflammation & Allergy Drug Targets|September 11, 2008
Proteomic screening points to the potential importance of Ara h 3 basic subunit in allergenicity of peanutBaozhu Guo, Xianquiang Liang, Si-Yin Chung, et al.
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.
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.
Protein and Peptide Letters|August 6, 2008
Proteomic analysis of peanut seed storage proteins and genetic variation in a potential peanut allergenBaozhu Guo, Xianquiang Liang, Si-Yin Chung, et al.
Pageof 2

Showing results (1-10 of 16) with videos related to

Sort By:
Pageof 2
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
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 Champagne
International Journal of Environmental Research and Public Health|August 17, 2011
Pulsed ultraviolet light reduces immunoglobulin E binding to Atlantic white shrimp (Litopenaeus setiferus) extractSandra Shriver, Wade Yang, Si-Yin Chung, et al.
Journal 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 Champagne
Inflammation & Allergy Drug Targets|September 11, 2008
Proteomic screening points to the potential importance of Ara h 3 basic subunit in allergenicity of peanutBaozhu Guo, Xianquiang Liang, Si-Yin Chung, et al.
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.
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.
Protein and Peptide Letters|August 6, 2008
Proteomic analysis of peanut seed storage proteins and genetic variation in a potential peanut allergenBaozhu Guo, Xianquiang Liang, Si-Yin Chung, et al.
Pageof 2