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Processing effects on tree nut allergens: A review

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Yue Xu, Ishfaq Ahmed, Zhengxi Zhao & Liangtao Lv. (2023) A comprehensive review on glycation and its potential application to reduce food allergenicity. Critical Reviews in Food Science and Nutrition 0:0, pages 1-23.
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Jingkun Gou, Rui Liang, Houjin Huang & Xiaojuan Ma. (2022) Maillard Reaction Induced Changes in Allergenicity of Food. Foods 11:4, pages 530.
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Xuejiao Chang, Xiaoya Zhou, Yu Tang, Ying Zhang, Juanli Yuan, Xin Li, Anshu Yang, Ping Tong, Zhihua Wu & Hongbing Chen. (2022) Effect of Processing on the Structure and Allergenicity of Peanut Allergen Ara h 2 Roasted in a Matrix. Journal of Agricultural and Food Chemistry 70:2, pages 626-633.
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Renata Costa, Joana Costa, Patrícia Moreira, Ana T.S.C. Brandão, Isabel Mafra, A. Fernando Silva & Carlos M. Pereira. (2022) Molecularly imprinted polymer as a synthetic antibody for the biorecognition of hazelnut Cor a 14-allergen. Analytica Chimica Acta 1191, pages 339310.
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Luigia Di Stasio, Antonio d'Acierno, Gianluca Picariello, Pasquale Ferranti, Chiara Nitride & Gianfranco Mamone. (2020) In vitro gastroduodenal and jejunal brush border membrane digestion of raw and roasted tree nuts. Food Research International 136, pages 109597.
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Africa Sanchiz, Carmen Cuadrado, Joseph Haddad & Rosario Linacero. (2020) Effect of Instant Controlled Pressure Drop (DIC) Treatment on the Detection of Nut Allergens by Real Time PCR. Foods 9:6, pages 729.
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Sai Kranthi Vanga, Jin Wang, Ashutosh Singh & Vijaya Raghavan. (2019) Simulations of Temperature and Pressure Unfolding in Soy Allergen Gly m 4 Using Molecular Modeling. Journal of Agricultural and Food Chemistry 67:45, pages 12547-12557.
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Jan Mei Soon. (2019) Food allergen knowledge, attitude and practices among UK consumers: A structural modelling approach. Food Research International 120, pages 375-381.
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Santiago Quirce, Darío Antolín-Amérigo & Javier Domínguez-Ortega. (2018) ‘Hidden’ occupational allergens such as additives. Current Opinion in Allergy & Clinical Immunology 18:2, pages 67-72.
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Elisabetta De Angelis, Simona L. Bavaro, Rosa Pilolli & Linda Monaci. 2018. Reference Module in Chemistry, Molecular Sciences and Chemical Engineering. Reference Module in Chemistry, Molecular Sciences and Chemical Engineering.
Sai Kranthi Vanga & Vijaya Raghavan. (2017) How well do plant based alternatives fare nutritionally compared to cow’s milk?. Journal of Food Science and Technology 55:1, pages 10-20.
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