Page Banner

United States Department of Agriculture

Agricultural Research Service

Related Topics

Si-Yin Chung
Food Processing and Sensory Quality Research
Research Food Technologist

Phone: (504) 286-4465
Room 2207
1100 ROBERT E. LEE BLVD
BLDG 001 SRRC
NEW ORLEANS, LA, 70124

Projects
Primary and Secondary Prevention of Peanut and Tree Nut Allergy
Appropriated (D)
  Accession Number: 420156

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
IgE binding to peanut allergens is inhibited by combined D-aspartic and D-glutamic acids - (Peer Reviewed Journal)
Chung, S., Reed, S.S. 2014. IgE binding to peanut allergens is inhibited by combined D-aspartic and D-glutamic acids. Food Chemistry. 166:248-253.
Reduction of IgE immunoreactivity of whole peanut (Arachis hypogaea L.) after pulsed light illumination - (Peer Reviewed Journal)
Zhao, X., Yang, W., Chung, S., Sims, C.A., Otwell, S.W., Rababah, T.M. 2014. Reduction of IgE immunoreactivity of whole peanut (Arachis hypogaea L.) after pulsed light illumination. Food and Bioprocess Technology. 7(9):2637-2645.
Effect of oleic acid on the allergenic properties of peanut and cashew allergens - (Abstract Only)
Chung, S., Mattison, C.P., Reed, S.S., Wasserman, L., Desormeaux, W.A. 2014. Effect of oleic acid on the allergenic properties of peanut and cashew allergens. Journal of Allergy Clinical Immunology. 133(2)Supplement, AB111,387.
Reducing peanut allergens by high pressure combined with polyphenol oxidase - (Peer Reviewed Journal)
Chung, S., Houska, M., Reed, S.S. 2013. Reducing peanut allergens by high pressure combined with polyphenol oxidase. High Pressure Research. 33(4):813-821.
Reducing food allergy: is there promise for food applications? - (Peer Reviewed Journal)
Chung, S., Reed, S.S. 2014. Reducing food allergy: is there promise for food applications? Current Pharmaceutical Design. 20(6):924-930.
Effect of d-amino acids on IgE binding to peanut allergens - (Abstract Only)
Chung, S., Reed, S.S. 2013. Effect of d-amino acids on IgE binding to peanut allergens. Journal of Allergy Clinical Immunology. Vol 131, Issue 2, Supplement, 2013 - AB20.
In vitro gastric and intestinal digestions of pulsed light-treated shrimp extracts - (Peer Reviewed Journal)
Yang, W., Shriver, S., Chung, S., Percival, S., Correll, M.J., Rababah, T.M. 2012. In vitro gastric and intestinal digestions of pulsed light-treated shrimp extracts. Applied Biochemistry and Biotechnology. 166(6):1409-1422.
Effect of high pressure on peanut allergens in the presence of polyphenol oxidase and caffeic acid - (Abstract Only)
Chung, S., Houska, M. 2012. Effect of high pressure on peanut allergens in the presence of polyphenol oxidase and caffeic acid. Journal of Allergy Clinical Immunology. 129(2):AB233-883.
Removing peanut allergens by tannic acid - (Peer Reviewed Journal)
Chung, S., Reed, S.S. 2012. Removing peanut allergens by tannic acid. Food Chemistry. 134:1468-1473.
Effect of Pulsed Ultraviolet Light and High Hydrostatic Pressure on the Antigenicity of Almond Protein Extracts. - (Peer Reviewed Journal)
Li,Y., Yang, W., Chung, S., Chen, H., Teixeira, A.A., Gregory, J.F., Welt, B.A., Shriver, S. 2013. Effect of Pulsed Ultraviolet Light and High Hydrostatic Pressure on the Antigenicity of Almond Protein Extracts. Food and Bioprocess Technology. 6(2):431-440.
Pulsed ultraviolet light reduces immunoglobulin E binding to atlantic white shrimp (litopenaeus setiferus). - (Peer Reviewed Journal)
Shriver, S., Yang, W., Chung, S., Rababah, T., Percival, S. 2011. Pulsed ultraviolet light reduces immunoglobulin E binding to atlantic white shrimp (litopenaeus setiferus). International Journal of Environmental Research and Public Health. 8:2569-2583.
Effect of ribose on mature/immature raw peanut proteins and their allergenic properties - (Peer Reviewed Journal)
Chung, S. 2011. Effect of ribose on mature/immature raw peanut proteins and their allergenic properties. Food and Nutrition Sciences. 2(4):294-300.
Tannic acid as a means to remove peanut allergens - (Abstract Only)
Chung, S., Champagne, E.T. 2011. Tannic acid as a means to remove peanut allergens. Journal of Allergy Clinical Immunology. 127(2):AB238.
Ferulic acid enhances IgE binding to peanut allergens in western blots. - (Peer Reviewed Journal)
Chung, S., Champagne, E.T. 2010. Ferulic acid enhances IgE binding to peanut allergens in western blots. Food Chemistry. 124:1639-1642.
Attempt to remove peanut allergens from peanut extracts, using IgE-attached magnetic beads. - (Abstract Only)
Chung, S., Champagne, E.T. 2010. Attempt to remove peanut allergens from peanut extracts, using IgE-attached magnetic beads. Meeting Abstract.
Use of pulsed ultraviolet light to reduce the allergenic potency of soybean extracts. - (Peer Reviewed Journal)
Yang, W., Chung, S., Ajayi, O., Krishnamurphy, K., Konan, K., Goodrich-Schneider, R. 2010. Use of pulsed ultraviolet light to reduce the allergenic potency of soybean extracts. International Journal of Food Engineering. 6(3)article 11:1-2.
Using magnetic beads to reduce reanut allergens from peanut extracts. - (Abstract Only)
Chung, S., Champagne, E.T. 2010. Using magnetic beads to reduce reanut allergens from peanut extracts. Journal of Allergy Clinical Immunology. 125(2)1:AB223.
Comparison of different immobilized systems in the removal of peanut allergens from peanut extracts. - (Abstract Only)
Chung, S., Champagne, E.T. 2010. Comparison of different immobilized systems in the removal of peanut allergens from peanut extracts. American Chemical Society Abstracts.
Effect of phenolic compounds on immunoassays of peanut allergens. - (Abstract Only)
Chung, S. 2010. Effect of phenolic compounds on immunoassays of peanut allergens. American Peanut Research and Education Society Abstracts.
Reducing the allergenic capacity of peanut extracts and liquid peanut butter by phenolic compounds. - (Peer Reviewed Journal)
Chung, S., Champagne, E.T. 2009. Reducing the allergenic capacity of peanut extracts and liquid peanut butter by phenolic compounds. Food Chemistry. 115:1345-1349.
Ferulic acid enhances IgE binding to peanut allergens in western blots. - (Abstract Only)
Chung, S., Champagne, E.T. 2009. Ferulic acid enhances IgE binding to peanut allergens in western blots. Journal of Allergy Clinical Immunology. 123(2)-S192.
Proteomic screening points to the potential importance of Ara h 3 basic subunit in allergenicity of peanut - (Peer Reviewed Journal)
Guo, B.Z., Liang, X., Chung, S.Y., Maleki, S.J. 2008. Proteomic screening points to the potential importance of Ara h 3 basic subunit in allergenicity of peanut. Inflammation & Allergy - Drug Targets. 7(3):163-166
Effect of phenolic compounds on the allergenic properties of peanut extracts and peanut butter slurries. - (Abstract Only)
Chung, S. 2008. Effect of phenolic compounds on the allergenic properties of peanut extracts and peanut butter slurries. American Peanut Research and Education Society Abstracts.
Effects of pulsed UV-light on peanut allergens in extracts and liquid peanut butter. - (Peer Reviewed Journal)
Chung, S., Yang, W., Krishnamurthy, K. 2008. Effects of pulsed UV-light on peanut allergens in extracts and liquid peanut butter. Journal of Food Science. 73(5):C400-C404.
Proteomic analysis of peanut seed storage proteins and genetic variation in a potential peanut allergen - (Peer Reviewed Journal)
Guo, B., Liang, X., Chung, S., Holbrook, C.C., Maleki, S.J. 2008. Proteomic analysis of peanut seed storage proteins and genetic variation in a potential peanut allergen. Protein & Peptide Letters. 15:567-577.
Using phenolic compounds to reduce the allergenic properties of peanut extracts and peanut butter slurries. - (Abstract Only)
Chung, S., Champagne, E.T. 2008. Using phenolic compounds to reduce the allergenic properties of peanut extracts and peanut butter slurries. Journal of Allergy Clinical Immunology. 121(2):S249.
Effect of Phytic Acid on Peanut Allergens and Allergenic Properties of Extracts - (Peer Reviewed Journal)
Chung, S., Champagne, E.T. 2007. Effect of phytic acid on peanut allergens and allergenic properties of extracts. Journal of Agricultural and Food Chemistry. 55:9054-9058.
Effect of Non-Thermal Processing on Peanut Allergens. - (Abstract Only)
Chung, S., Yang, W., Singh, A., Krishna, K. 2007. Effect of non-thermal processing on peanut allergens. American Peanut Research and Education Society Abstracts.
Treatment of Natural Peanut Butter with Phytic Acid - (Abstract Only)
Chung, S.Y., Champagne, E.T. 2007. Treatment of natural peanut butter with phytic acid. Journal of Allergy Clinical Immunology. 119(1)S118.
Reducing the Allergenic Properties of Peanut Allergens by Copper/Hydrogen Peroxide - (Book / Chapter)
Chung, S., Kato, Y., Champagne, E.T. 2007. Reducing the allergenic properties of peanut allergens by copper/hydrogen peroxide. Recent Progress in Medicinal Plants. 15:443-453.
Effect of Phytic Acid on Ige Binding to Peanut Allergens - (Abstract Only)
Chung, S., Champagne, E.T. 2006. Effect of phytic acid on ige binding to peanut allergens. American Academy of Allergy Asthma and Immunology. 117(2):S38.
Reducing the Allergenic Properties of Peanut Extracts by Removing Peanut Allergens with Phytic Acids - (Abstract Only)
Chung, S., Champagne, E.T. 2005. Reducing the allergenic properties of peanut extracts by removing peanut allergens with phytic acids. American Peanut Research and Education Society Abstracts. 118
Use of Copper/hydrogen Peroxide to Reduce Peanut Allergenicity - (Abstract Only)
Chung, S., Kato, Y., Champagne, E.T. 2005. Use of copper/hydrogen peroxide to reduce peanut allergenicity. American Academy of Allergy Asthma and Immunology. 115(2):134.
Polyphenol Oxidase/caffeic Acid May Reduce the Allergenicity of Peanut Allergens - (Peer Reviewed Journal)
Chung, S., Champagne, E.T., Kato, Y. 2005. Polyphenol oxidase/caffeic acid may reduce the allergenicity of peanut allergens. Journal of the Science of Food and Agriculture. 85:1631-2637.
Peanut Polyamines May Be Non-Allergenic - (Peer Reviewed Journal)
Chung, S., Champagne, E.T. 2004. Determination of polyamines in peanuts and their role in peanut allergenicity. Journal of the Science of Food and Agriculture. 85:(6)990-994.
Allergenic properties of roasted peanut allergens may be reduced by peroxidase. - (Peer Reviewed Journal)
Chung, S., Maleki, S.J., Champagne, E.T. 2004. Cross-linking of peanut proteins by peroxidase and its effects on peanut allergenicity. Journal of Agriculture and Food Chemistry. 52(14):4541-4545.
Characterization of Five Seed-Proteins Missing in One Peanut Genotype and the Allergic Nature of These Proteins - (Abstract Only)
Guo, B., Liang, X. Q., Maleki, S. J., Chung, S. Y., Holbrook, Jr., C. C., Ozias-Akins, P. 2004. Characterization of five seed-proteins missing in one peanut genotype and the allergic nature of these proteins [abstract]. In: Proceedings of the American Peanut Research and Education Society, July 13-16, 2004, San Antonio, Texas. 36:28.
The Effects of Boiling, Frying and Roasting on the Allergenicity of Peanuts - (Peer Reviewed Journal)
Schmitt, D.A., Maleki, S.J., Chung, S. 2004. The effects of boiling, frying and roasting on the allergenicity of peanuts. Journal of Allergy Clinical Immunology. 113:520.
The Major Peanut Allergen, Ara H 2, Functions As a Trypsin Inhibitor and Roasting Enhances This Function - (Peer Reviewed Journal)
Maleki, S.J., Viquez, O., Jacks, T.J., Dodo, H., Champagne, E.T., Chung, S., Landry, S. 2003. The major peanut allergen, ara h 2, functions as a trypsin inhibitor and roasting enhances this function. Journal of Allergy Clinical Immunology. 112(1):190-195.
Cross-Linking of Peanut Allergens by Polyphenol Oxidase and Its Effects on Peanut Allergenicity - (Abstract Only)
Chung, S., Champagne, E.T. 2004. Cross-linking of peanut allergens by polyphenol oxidase and its effects on peanut allergenicity. American Academy of Allergy Asthma and Immunology. 113:1158
Linking Peanut Allergenicity to the Processes of Maturation, Curing and Roasting - (Peer Reviewed Journal)
Chung, S., Butts, C.L., Maleki, S.J., Champagne, E.T. 2003. Linking peanut allergenicity to the processes of maturation, curing and roasting. Journal of Agricultural and Food Chemistry.
Reducing the Allergenic Properties of Peanut Proteins by Peroxidase - (Abstract Only)
Chung, S., Maleki, S.J., Champagne, E.T. 2003. Reducing the allergenic properties of peanut proteins by peroxidase. American Peanut Research and Education Society Abstracts. 43.
Effect of Enzyme Treatment on the Allergenic Properties of Peanuts - (Abstract Only)
Chung, S., Champagne, E.T. 2003. Effect of enzyme treatment on the allergenic properties of peanuts. Allergy and Immunology Meeting American Academy. 717.
ARS News Articles
Last Modified: 9/21/2014
Footer Content Back to Top of Page