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Current Opinion in Allergy and Clinical Immunology|May 6, 2004
Food processing: effects on allergenicitySoheila J MalekiJournal of AOAC International|January 29, 2005
Structural and functional alterations in major peanut allergens caused by thermal processingSoheila J Maleki, Barry K HurlburtThe Journal of Clinical Investigation|April 3, 2003
Characterization of lymphocyte responses to peanuts in normal children, peanut-allergic children, and allergic children who acquired tolerance to peanutsVictor Turcanu, Soheila J Maleki, Gideon LackFood Chemistry|July 10, 2019
Anti-inflammatory effects of flavonoidsSoheila J Maleki, Jesus F Crespo, Beatriz CabanillasJournal 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 ChampagneInternational 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.Plos One|June 17, 2016
Boiling and Frying Peanuts Decreases Soluble Peanut (Arachis Hypogaea) Allergens Ara h 1 and Ara h 2 But Does Not Generate Hypoallergenic PeanutsSarah S Comstock, Soheila J Maleki, Suzanne S TeuberFood Chemistry: X|August 22, 2019
Quantitative and kinetic analyses of peanut allergens as affected by food processingShi Meng, Jiaxu Li, Sam Chang, et al.Biochemistry|August 28, 2002
Analysis of the DNA-binding properties of MyoD, myogenin, and E12 by fluorescence anisotropySoheila J Maleki, Catherine A Royer, Barry K HurlburtCytotechnology|November 13, 2008
Generation of mouse-human hybridomas secreting antibodies against peanut allergen Ara h1Hiroshi Shinmoto, Yasunori Naganawa, Michie Shimmoto, et al.Pageof 8