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United States Department of Agriculture

Agricultural Research Service

Related Topics

Shawndrika Reed
Food Processing and Sensory Quality Research
Biological Science Lab Technician (Biochemistry)

Phone: (504) 286-4470
Fax: (504) 286-4419
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.)
Making peanut allergens indigestible: a model system for reducing or preventing an allergic reaction - (Abstract Only)
Chung, S., Reed, S.S. 2015. Making peanut allergens indigestible: a model system for reducing or preventing an allergic reaction. Meeting Abstract. 135(2):AB33-103.
Treatment with oleic acid reduces IgE binding to peanut and cashew allergens - (Peer Reviewed Journal)
Chung, S., Mattison, C.P., Reed, S.S., Wasserman, R.L., Desormeaux, W.A. 2015. Binding of oleic acid reduces the allergenic properties of peanut extract and cashew allergen. Food Chemistry. 180:295-300.
IgE binding to peanut allergens is inhibited by combined D-aspartic and D-glutamic acids - (Peer Reviewed Journal)
Chung, S., Reed, S.S. 2015. IgE binding to peanut allergens is inhibited by combined D-aspartic and D-glutamic acids. Food Chemistry. 166:248-253.
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.
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.
ARS News Articles
Last Modified: 5/5/2015
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