Processing Effects On Allergenicity is a scientific construct that identifies and characterizes the changes in the allergenic potential of food proteins resulting from physical, chemical, or enzymatic processing techniques applied during food production.
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133
Effects of cooking methods on peanut allergenicity
Kirsten Beyer, Ellen Morrowa, Xiu-Min Li et al. · Journal of Allergy and Clinical Immunology · 2001 · 487 citations · Full text
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Southern Regional Research Center
New Orleans, United States
9 h-index
17 publications
1.5K citations
State Key Laboratory of Food Science and Technology
Wuxi, China
9 h-index
40 publications
2.5K citations
Research Institute Hospital 12 de Octubre
Madrid, Spain
8 h-index
19 publications
858 citations
Nanchang University
Nanchang, China
7 h-index
36 publications
2.2K citations
Universidad Complutense de Madrid
Madrid, Spain
7 h-index
15 publications
670 citations
Agricultural Research Service
Washington, United States
6 h-index
13 publications
779 citations
Norwich Research Park
Norwich, United Kingdom
5 h-index
15 publications
1.3K citations
Hospital Universitario 12 De Octubre
Madrid, Spain
5 h-index
11 publications
857 citations
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- Food Chemistry
26 publications · 1.3K citations
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- Journal of Agricultural and Food Chemistry
12 publications · 865 citations
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- Journal of Allergy and Clinical Immunology
9 publications · 1.5K citations
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- Food & Function
5 publications · 236 citations
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- Molecular Nutrition & Food Research
5 publications · 375 citations
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