Francesca E. O’Kane

Heat-Induced Gelation of Pea Legumin:  Comparison with Soybean Glycinin

Francesca E. O’Kane, R. P. Happé, J.M. Vereijken et al. · Journal of Agricultural and Food Chemistry · 2004 · 208 citations

Gelation Behavior of Protein Isolates Extracted from 5 Cultivars of <i>Pisum sativum</i> L.

Francesca E. O’Kane, J.M. Vereijken, Harry Gruppen et al. · Journal of Food Science · 2005 · 130 citations

Characterization of Pea Vicilin. 1. Denoting Convicilin as the α-Subunit of the <i>Pisum</i> Vicilin Family

Francesca E. O’Kane, R. P. Happé, J.M. Vereijken et al. · Journal of Agricultural and Food Chemistry · 2004 · 127 citations · Full text

Patients with anaphylaxis to pea can have peanut allergy caused by cross-reactive IgE to vicilin (Ara h 1)

André C. Knulst, Sander R. Piersma, Francesca E. O’Kane et al. · Journal of Allergy and Clinical Immunology · 2003 · 118 citations · Full text

Asthma, Cross-reactive Ige, Food Allergy +11

Characterization of Pea Vicilin. 2. Consequences of Compositional Heterogeneity on Heat-Induced Gelation Behavior

Francesca E. O’Kane, R. P. Happé, J.M. Vereijken et al. · Journal of Agricultural and Food Chemistry · 2004 · 82 citations