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Effects of cooking methods on peanut allergenicity
Kirsten Beyer
, Ellen Morrow
, Xiu Min Li
, Ludmilla Bardina
, Gary A. Bannon
, A. Wesley Burks
,
Hugh A. Sampson
Elliot and Roslyn Jaffe Food Allergy Institute
Environmental Medicine
Graduate School of Biomedical Sciences
Icahn School of Medicine at Mount Sinai
Institute for Exposomic Research
Marc and Jennifer Lipschultz Precision Immunology Institute
Mindich Child Health and Development Institute
Research output
:
Contribution to journal
›
Article
›
peer-review
445
Scopus citations
Overview
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Keyphrases
Peanut
100%
Allergenicity
100%
Cooking Methods
100%
Cooking Effects
100%
United States
36%
China
36%
Peanut Allergy
27%
Ara h 2
18%
IgE Binding
18%
Frying
18%
Roasted Peanuts
18%
Allergy Prevalence
9%
Allergy
9%
Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis (SDS-PAGE)
9%
Immunoblotting
9%
Health Problems
9%
Immunolabeling
9%
Peanut Protein
9%
Relative Amount
9%
Protein Quantity
9%
High Temperature
9%
Protein Fractions
9%
Ara h 3
9%
Roasting
9%
Dry Roasting
9%
Food Science
Boiling
100%
Immunoglobulin E
100%
Western Blot
50%
Protein Fractions
50%