Publications (Clicking on the reprint icon will take you to the publication reprint.)

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.

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.

Reducing food allergenicity at the molecular level. - (Proceedings)

Maleki, S.J., Nesbit, J.B., Kado, R., Hurlburt, B.K. 2010. Reducing food allergenicity at the molecular level. United States Japan Natural Resources Protein Panel. 9-10.

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.

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.