Dry roasting enhances peanut-induced allergic sensitization across mucosal and cutaneous routes in mice

The effects of roasting on the allergenic properties of peanut proteins

Soheila J. Maleki, Elaine T. Champagne, Jean‐Pierre Raufman · Journal of Allergy and Clinical Immunology · 2000 · 501 citations · Full text

Agriculture, Food Science, Immunology +14

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

Life Sciences, Food Science, Immunology +12

CD36, a Member of the Class B Scavenger Receptor Family, as a Receptor for Advanced Glycation End Products

Nobutaka Ohgami, Ryoji Nagai, Mamoru Ikemoto et al. · Journal of Biological Chemistry · 2001 · 241 citations · Full text

Life Sciences, Biochemistry, Cell Biology +14

Food allergy in Asia: how does it compare?

Alison Joanne Lee, Meera Thalayasingam, Bee Wah Lee · Asia Pacific Allergy · 2013 · 204 citations · Full text

Life Sciences, Food Science, Immunology +14

Glycation of a food allergen by the Maillard reaction enhances its T-cell immunogenicity: Role of macrophage scavenger receptor class A type I and II

Anne Ilchmann, Sven Burgdorf, Stephan Scheurer et al. · Journal of Allergy and Clinical Immunology · 2009 · 135 citations · Full text

Life Sciences, Food Science, Immunology +16