Page Banner

United States Department of Agriculture

Agricultural Research Service

Related Topics

Hsiaopo Cheng
Food Processing and Sensory Quality Research
Chemist

Phone: (504) 286-4257
Room 2130
1100 ROBERT E LEE BLVD
BLDG 001 SRRC
NEW ORLEANS, LA, 70124


Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Allergenic properties and differential response of walnut subjected to processing treatments - (Peer Reviewed Journal)
Cabanills, B., Maleki, S.J., Rodriguez, J., Cheng, H., Teuber, S.S., Wallowitz, M.L., Muzquiz, M., Pedrosa, M.M., Burbano, C., Crespo, J.F. 2014. Allergenic properties and differential response of walnut subjected to processing treatments. Food Chemistry. 157:141-147.
Distribution of peanut protein in the home environment - (Peer Reviewed Journal)
Brough, H.A., Makinson, K., Penagos, M., Maleki, S.J., Cheng, H., Stephens, A., Turcanu, V., Lack, G. 2013. Distribution of peanut protein in the home environment. Journal of Allergy Clinical Immunology. 132(3):623-629.
Pine nut allergy: clinical features and major allergens characterization - (Peer Reviewed Journal)
Cabanillas, B., Cheng, H., Grimm, C.C., Hurlburt, B.K., Rodriguez, J., Crespo, J.F., Maleki, S.J. 2012. Pine nut allergy: clinical features and major allergens characterization. Allergy. 56:1884-1893.
Ara h 1 structure is retained after roasting and is important for enhanced binding to IgE - (Peer Reviewed Journal)
Nesbit, J.B., Hurlburt, B.K., Schein, C., Cheng, H., Wei, H., Maleki, S.J. 2012. Ara h 1 structure is retained after roasting and is important for enhanced binding to IgE. Molecular Nutrition and Food Research. 56:1-9.
Identification of Maillard reaction induced chemical modifications on Ara h 1 - (Abstract Only)
Mattison, C.P., Grimm, C.C., Desormeaux, W.A., Ruan, S., Tarver, M.R., Hurlburt, B.K., Cheng, H., Maleki, S.J. 2012. Identification of Maillard reaction induced chemical modifications on Ara h 1. Abstract presented at Allergy and Immunology Meeting American Academy.
Computationally predicted IgE epitopes of walnut allergens contribute to cross-reactivity with peanuts - (Peer Reviewed Journal)
Maleki, S.J., Teuber, S.S., Cheng, H., Chen, D., Comstock, S.S., Ruan, S., Schein, C. 2011. Computationally predicted IgE epitopes of walnut allergens contribute to cross-reactivity with peanuts. Allergy. 66(12):1522-1529.
Production of pure protein antibodies and development of immunoassays to detect Ara h 3 levels in peanut varieties. - (Peer Reviewed Journal)
Hurlburt, B.K., Schmitt, D.A., Isleib, T.G., Cheng, H., Garvey, C.E., Koenig, R.L., Maleki, S.J. 2011. Production of pure protein antibodies and development of immunoassays to detect Ara h 3 levels in peanut varieties. International Journal of Food Science and Technology. 46:1477-1484.
Enzymatic treatment of peanut kernels to reduce allergen levels - (Peer Reviewed Journal)
Yu, J., Ahmedna, M., Goktepe, I., Maleki, S.J., Cheng, H. 2011. Enzymatic treatment of peanut kernels to reduce allergen levels. Journal of Food Safety. 127(3):127-135.
Differences between heat-treated raw and commercial peanut extracts by skin testing and immunoblotting - (Peer Reviewed Journal)
Maleki, S.J., Casillas, A.M., Kaza, U., Wilson, B., Nesbit, J.B., Reimoneqnue, C., Cheng, H., Bahna, S.L. 2010. Differences between heat-treated raw and commercial peanut extracts by skin testing and immunoblotting. Annals of Allergy, Asthma and Immunology. 105:451-457.
Processing can alter the properties of peanut extract preparations. - (Peer Reviewed Journal)
Schmitt, D., Nesbit, J.B., Hurlburt, B.K., Cheng, H., Maleki, S.J. 2010. Processing can alter the properties of peanut extract preparations. Journal of Agricultural and Food Chemistry. 58(2):1138-1143.
The effects of boiling on the allergenic properties of tropomyosin of shrimp (litopenaeus vannamei). - (Peer Reviewed Journal)
Liu, G., Cheng, H., Nesbit, J.B., Su, W., Cao, M., Maleki, S.J. 2010. The effects of boiling on the allergenic properties of tropomyosin of shrimp (litopenaeus vannamei). Journal of Food Science. 75:T1-T5.
Processing effects on peanut allergens. - (Proceedings)
Maleki, S.J., Nesbit, J.B. 2009. Processing effects on peanut allergens. United States Japan Natural Resources Protein Panel. 1-3.
Reduction of IgE binding and nonpromotion of Aspergillus flavus fungal growth by simultaneously silencing Ara h 2 and Ara h 6 in peanut. - (Peer Reviewed Journal)
Chu, Y., Faustinelli, P., Ramos, M.L., Hajduch, M., Stevenson, S., Thelen, J.J., Maleki, S.J., Cheng, H., Ozias-Akins, .P. 2008. Reduction of IgE binding and nonpromotion of aspergillus flavus fungal growth by simultaneously silencing Ara h 2 and Ara h 6 in peanut. Journal of Agricultural and Food Chemistry. 56(23):11225-11233.
Chemical modification of IgE binding epitopes in roasted peanuts is more likely to contribute to altered IgE binding than structural changes. - (Proceedings)
Maleki, S.J., Nesbit, J.B., Dyer, S., Cheng, H., Wilson, B., Kaza, U., Bahna, S. 2008. Chemical modification of IgE binding epitopes in roasted peanuts is more likely to contribute to altered IgE binding than structural changes. United States Japan Natural Resources Protein Panel. 144-145.
A Competitive Inhibition Elisa Assay for the Quantification of Ara H 1 and Ara H 2, the Major Allergens of Peanuts - (Peer Reviewed Journal)
Schmitt, D.A., Maleki, S.J., Cheng, H. 2004. A competitive inhibition elisa assay for the quantification of ara h 1 and ara h 2, the major allergens of peanuts. Journal of Association of Official Analytical Chemists International.
Last Modified: 9/21/2014
Footer Content Back to Top of Page