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.

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.

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.

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.

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.

Resolution and identification of major peanut allergens using a combination of fluorescence two-dimensional differential gel electrophoresis, western blotting and Q-TOF mass spectrometry. - (Peer Reviewed Journal)

Chassaigne, H., Tregoat, V., Norgaard, J.V., Maleki, S.J., Van Hengel, A.J. 2009. Resolution and identification of major peanut allergens using a combination of fluorescence two-dimensional differential gel electrophoresis, western blotting and Q-TOF mass spectrometry. Proteomics. 72(3)511-526.

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.

Identification and characterization of a hypoallergenic ortholog of Ara h 2.01. - (Peer Reviewed Journal)

Ramos, L.M., Huntley, J.J., Maleki, S.J., Ozias-Akins, P. 2009. Identification and characterization of a hypoallergenic ortholog of Ara h 2.01. Journal of Agricultural and Food Chemistry. 69(3):325-335.

Early consumption of peanuts in infancy is associated with a low prevalence of peanut allergy. - (Peer Reviewed Journal)

Du Toit, G., Katz, Y., Sasieni, P., Mesher, D., Maleki, S.J., Fisher, H.R., Fox, A.T., Turcanu, V., Amir, T., Zadik-Mnuhin, G. 2008. Early consumption of peanuts in infancy is associated with a low prevalence of peanut allergy. Journal of Allergy Clinical Immunology. 122(5):984-901.

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.

The effects of transglutaminase catalysis on the functional and immunoglobulin binding properties of peanut flour dispersions containing casein. - (Peer Reviewed Journal)

Clare, D.A., Gharst, G., Maleki, S.J., Sanders, T.H. 2008. The effects of transglutaminase catalysis on the functional and immunoglobulin binding properties of peanut flour dispersions containing casein. Journal of Agricultural and Food Chemistry. 56(22):10913-10921.

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.

Epitope analysis of peanut allergen Ara h1 with oligoclonal IgM antibody from human B-lymphoblastoid cells. - (Peer Reviewed Journal)

Naganawa, Y., Shimmoto, M., Maleki, S.J., Takase, M., Shinmoto, H. 2008. Epitope analysis of peanut allergen Ara h1 with oligoclonal IgM antibody from human B-lymphoblastoid cells. Cytotechnology. 9142-9143.

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.

Evaluating variability of allergens in commodity crops. - (Proceedings)

Ozias-Akins, P., Ramos, L.M., Faustinelli, P., Chu, Y., Maleki, S.J., Thelen, J.J., Huntley, J., Arias, K., Jordana, M. 2007. Evaluating variability of allergens in commodity crops.. Annals of Allergy, Asthma and Immunology.

Breeding a hypoallergenic peanut. - (Proceedings)

Maleki, S.J., Perkins, T.J., Schmitt, D.A., Islieb, T.G. 2007. Breeding a hypoallergenic peanut. United States Japan Natural Resources Protein Panel.

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.

Allergenicity of processed food. - (Popular Publication)

Maleki, S.J. 2007. Allergenicity of processed food. Inform. 18:195-197.

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.

A Specific Qualitative Detection Method for Peanut (Arachis Hypogaea) in Foods Using Polymerase Chain Reaction - (Book / Chapter)

Watanabe, T., Maleki, S.J., Akiyama, H., Yamakawa, H., Iijima, K., Yamazaki, F., Matsumoto, T., Futo, S., Arakawa, F., Watai, M. 2007. A specific qualitative detection method for peanut (arachis hypogaea) in foods using polymerase chain reaction. Journal of Food Biochemistry. 30:215-223.

Analyzing the major peanut allergens. - (Proceedings)

Maleki, S.J., Schmitt, D.A., Shinohara, K., Yamaki, K., Champagne, E.T. 2006. Analyzing the major peanut allergens. United States Japan Natural Resources Protein Panel. F3-F8.

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.

Food Allergy - (Book / Chapter)

Maleki, S.J., Burks, A., Helm, R. 2007. Food allergy. ASM Press. 330.

PEANUT ALLERGENS AND PROCESSING - (Abstract Only)

Maleki, S.J., Schmitt, D.A., Yamaki, K., Shinohara, K., Champagne, E.T. 2006. Peanut allergens and processing. United States Japan Natural Resources Protein Panel Proceedings. 288-289.

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

A Specific Qualitative Detection Method for Peanut (Arachis Hypogagea) in Foods Using Polymerase Chain Reaction - (Peer Reviewed Journal)

Watanabe, T., Akiyama, H., Maleki, S.J., Yamakaw, H., Iijima, K., Yamazaki, F., Matsumoto, T., Futo, S., Arakawa, F., Watai, M. 2006. A specific qualitative detection method for peanut (arachis hypogagea) in foods using polymerase chain reaction. Journal of Food Biochemistry. 215-233.

Peanut Allergens and Processing - (Proceedings)

Maleki, S.J., Schmitt, D.A., Yamaki, K., Shinohara, K., Champagne, E.T. 2005. Peanut Allergens and Processing. United States Japan Natural Resources Protein Panel. 288-290.

The effects of processing methods on allergenic properties of food proteins. - (Book / Chapter)

Maleki, S.J., Sathe, S. 2006. The effects of processing methods on allergenic properties of food proteins. Society of Microbiology. 309-322.

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.