Si‐Yin Chung

The major peanut allergen, Ara h 2, functions as a trypsin inhibitor, and roasting enhances this function

Soheila J. Maleki, Olga M. Viquez, Thomas M. Jacks et al. · Journal of Allergy and Clinical Immunology · 2003 · 211 citations · Full text

Protein Function, Allergy, Immunology +8

Association of End-Product Adducts with Increased IgE Binding of Roasted Peanuts

Si‐Yin Chung, Elaine T. Champagne · Journal of Agricultural and Food Chemistry · 2001 · 112 citations

Nutrition, Food Allergy, Immunology +19

Reducing the allergenic capacity of peanut extracts and liquid peanut butter by phenolic compounds

Si‐Yin Chung, Elaine T. Champagne · Food Chemistry · 2009 · 88 citations

Food Chemistry, Nutrition, Phenolic Compounds +9

Effects of Pulsed UV‐Light on Peanut Allergens in Extracts and Liquid Peanut Butter

Si‐Yin Chung, W. Yang, K. V. Krishnamurthy · Journal of Food Science · 2008 · 88 citations

Food Allergy, Food Analysis, Allergen +18

Pulsed Ultraviolet Light Reduces Immunoglobulin E Binding to Atlantic White Shrimp (Litopenaeus setiferus) Extract

Sandra K. Shriver, Wade Yang, Si‐Yin Chung et al. · International Journal of Environmental Research and Public Health · 2011 · 69 citations · Full text

Engineering, Litopenaeus Setiferus, Photobiology +27