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United States Department of Agriculture

Agricultural Research Service

Related Topics

Soheila J Maleki
Food Processing and Sensory Quality Research
Chemistry

Phone: (504) 286-4590
Fax: (504) 286-4419

1100 ROBERT E. LEE BLVD
BLDG 001 SRRC
NEW ORLEANS , LA 70124

Projects
Reducing Peanut and Tree Nut Allergy
Appropriated (D)
  Accession Number: 428959
Effects of Food Processing on Food Allergens – Assessment and Improvement of Detection Methods
Reimbursable (R)
  Accession Number: 421040

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Enhanced approaches for identifying Amadori products:application to peanut allergens -
Johnson, K., Williams, J., Maleki, S.J., Hurlburt, B.K., London, R., Mueller, G. 2016. Enhanced approaches for identifying Amadori products:application to peanut allergens . Journal of Agricultural and Food Chemistry. 64:1406-1413.
Immunotherapy using algal-produced Ara h1 core domain suppresses peanut allergy in mice -
Gregory, J., Mctaggart, A., Umpierrez, M., Hurlburt, B.K., Maleki, S.J., Sampson, H., Mayfield, S., Berin, C. 2015. Immunotherapy using algal-produced Ara h1 core domain suppresses peanut allergy in mice. Plant Biotechnology. 14(7):1541-1150.
Cross-reactivity among peanuts and tree nuts -
Maleki, S.J., Grimm, C.C., Charles, T.J., Cheng, H., Schein, C.H. 2015. Cross-reactivity among peanuts and tree nuts. UJNR Food & Agricultural Panel Proceedings. 2014:16-18.
Standardization of RP-HPLC methods for the detection of the major peanut allergens Ara h 1, Ara h 2 and Ara h 3 -
Singh, H., Cantoria, M., Malave, P., Saputa, D., Maleki, S.J. 2016. Standardization of RP-HPLC methods for the detection of the major peanut allergens Ara h 1, Ara h 2 and Ara h 3 . Journal of Agricultural and Food Chemistry. 194:383-390.
Purification, Characterization and Analysis of the Allergenic Properties of Myosin Light Chain in Procambarus clarkia. -
Zheng, Y., Chen, H., Maleki, S.J., Cao, M., Zhang, L., Su, W., Liu, G. 2015. Purification, Characterization and Analysis of the Allergenic Properties of Myosin Light Chain in Procambarus clarkia.. Journal of Agricultural and Food Chemistry. doi:10.1021/acs.jafc.5b01318.
The epitopes that cause cross-reactions between peanuts and tree nuts -
Maleki, S.J., Bublin, M., Chruszcz, M., Grimm, C.C., Hurlburt, B.K., Cheng, H., Breiteneder, H., Schein, C. 2015. The epitopes that cause cross-reactions between peanuts and tree nuts. European Academy of Allergy and Clinical Immunology. 135(2):AB32.
Stability of transgene expression in reduced allergen peanut (Arachis hypogaea L.) across multiple generations, and at different soil sulfur levels -
Chandran, M., Chu, Y., Maleki, S.J., Ozias-Akins, P. 2015. Stability of transgene expression in reduced allergen peanut (Arachis hypogaea L.) across multiple generations, and at different soil sulfur levels. Journal of Agricultural and Food Chemistry. 63:1788-1797.
Structural biology of peanut allergens -
Offerman, L., Perdue, M., He, J., Hurlburt, B.K., Maleki, S.J., Chruszcz, M. 2015. Structural biology of peanut allergens. Journal of Contemporary Immunology. 2(1):1-26.
Purification of recombinant peanut allergen Ara h 1 and comparison of IgE binding to the native protein -
Hurlburt, B.K., Mcbride, J.K., Nesbit, J.B., Ruan, S., Maleki, S.J. 2014. Purification of recombinant peanut allergen Ara h 1 and comparison of IgE binding to the native protein. International Archives of Allergy and Immunology. 3:642-657.
Prevalence of peanut allergy in children of peanut farmers -
Jardis, A., Liss, G., Maleki, S.J., Vadas, P. 2015. Prevalence of peanut allergy in children of peanut farmers. Pediatric Allergy and Immunology. 6:29-37.
Skin exposure promotes a Th2 - dependent sensitization to peanut allergens -
Tordesillas, L., Goswami, R., Benedé-Perez, S., Grishina, G., Dunkin, D., Järvinen, K.M., Maleki, S.J., Sampson, H.A., Berin, C.M. 2014. The skin as a primary site of sensitization to peanut allergens . Journal of Clinical Investigation. 124(11):4965-4975.
Comparison of the digestibility of the major peanut allergens in thermally processed peanuts and in pure form -
Maleki, S.J., Schmitt, D.A., Galeano, M.J., Hurlburt, B.K. 2014. Comparison of the digestibility of the major peanut allergens in thermally processed peanuts and in pure form. Foods. 3(2):290-303.
The molecular basis of peanut allergy -
Mueller, G.A., Maleki, S.J., Pedersen, L.C. 2013. The molecular basis of peanut allergy. Current Allergy and Asthma Reports. 14:429.
Allergenic properties and differential response of walnut subjected to processing treatments -
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.
Structure and function of the peanut panallergen Ara h 8 -
Hurlburt, B.K., Offermann, L.R., Mcbride, J.K., Majorek, K.A., Maleki, S.J., Chruszcz, M. 2014. Structure and function of the peanut panallergen Ara h 8. Journal of Biological Chemistry. 288:36890-36901.
Structural characterization and IgE epitope analysis of arginine kinase from Scylla paramamosain -
Mao, H., Cao, M., Maleki, S.J., Cai, Q., Su, W., Yang, Y., Liu, G. 2013. Structural characterization and IgE epitope analysis of arginine kinase from Scylla paramamosain. Molecular Immunology. 56:463-470.
Distribution of peanut protein in the home environment -
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.
IgE cross-reactivity between the major peanut allergen Ara h 2 and the non-homologous allergens Ara h 1 and Ara h 3 -
Bublin, M., Kostadinova, M., Radauer, C., Hafner, C., Szepfalus, Z., Varga, E., Maleki, S.J., Vogel, L., Vieths, S., Hoffman-Sommergruber, K. 2013. IgE cross-reactivity between the major peanut allergen Ara h 2 and the non-homologous allergens Ara h 1 and Ara h 3. Journal of Allergy Clinical Immunology. 132(1):118-124.
Pine nut allergy: clinical features and major allergens characterization -
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. Molecular Nutrition and Food Research. 56:1884-1893.
Ara h 1 structure is retained after roasting and is important for enhanced binding to IgE -
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 -
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.
Heat and pressure treatments effects on peanut allergenicity -
Cabanillas, B., Maleki, S.J., Rodriguez, J., Burbano, C., Muzquiz, M., Jimenez, M., Pedrosa, M., Cuadrado, C., Crespo, J. 2011. Heat and pressure treatments effects on peanut allergenicity. Food Chemistry. 132:360-366.
Structural and immunologic characterization of Ara h 1 – a major peanut allergen -
Chruszcz, M., Maleki, S.J., Majorek, K.A., Demas, M., Bublin, M., Solberg, R., Hurlburt, B.K., Ruan, S., Mattison, C.P., Breiteneder, H. 2011. Structural and immunologic characterization of Ara h 1 – a major peanut allergen. Journal of Biological Chemistry. 286(51):44294.
Computationally predicted IgE epitopes of walnut allergens contribute to cross-reactivity with peanuts -
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. Reprint Icon -
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.
TILLING for allergen reduction and improvement of quality traits in peanut (Arachis hypogaea L.) -
Knoll, J.E., Ramos, M., Zeng, Y., Holbrook Jr, C.C., Chow, M., Chen, S., Maleki, S.J., Bhattacharya, A., Ozias-Akins, P. 2011. TILLING for allergen reduction and improvement of quality traits in peanut (Arachis hypogaea L.). Biomed Central (BMC) Plant Biology. 11:81.
Influence of enzymatic hydrolysis on the allergenicity of roasted peanut protein -
Cabanillas, B., Rodriguez, J., Crespo, J.F., Pedrosa, M.M., Cuadrado, C., Burbano, C., Maleki, S.J. 2011. Influence of enzymatic hydrolysis on the allergenicity of roasted peanut protein. International Archives of Allergy and Immunology. 157:41-50.
Enzymatic treatment of peanut kernels to reduce allergen levels -
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.
The analysis of allergens in raw and roasted peanuts using nonoAcauity UPLC and Xevo Q Tof MS. Water's Application Notes -
Wei, H.H. 2010. The analysis of allergens in raw and roasted peanuts using nonoAcauity UPLC and Xevo Q Tof MS. Water's Application Notes. 1-9.
Differences between heat-treated raw and commercial peanut extracts by skin testing and immunoblotting -
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. -
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.
Influence of cultivar and processing on the allergenicity of pistachio nut assessed in vitro -
Noorbaksh, R., Mortazavi, S., Sankian, M., Shahidi, F., Maleki, S.J., Roozbeh, L., Falak, R., Reza Sima, H., Varasteh, A. 2010. Influence of cultivar and processing on the allergenicity of pistachio nut assessed in vitro. Journal of Agricultural and Food Chemistry. 58:10231-10235.
Stability of major allergen tropomyosin and other food proteins of mud crab (Scylla serrata) by in vitro gastrointestinal digestion. -
Wen-Jin Su, Q., Cao, M., Weng, W., Liu, G., Huang, Y., Cai, Q., Maleki, S.J. 2010. Stability of major allergen tropomyosin and other food proteins of mud crab (Scylla serrata) by in vitro gastrointestinal digestion. Food and Chemical Toxicology. 48:1274-1279.
Processing can alter the properties of peanut extract preparations. -
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.
Staphylococcus aureus SarA is a Regulatory Protein Responsive to Redox and pH that Can Support Bacteriophage Lambda Integrase Mediated Excision/Recombination -
Fujimoto, D.F., Sterba, K., Segall, A., Maleki, S.J., Higginbotham, R.H., Smeltzer, M., Hurlburt, B.K. 2009. Staphylococcus aureus SarA is a Regulatory Protein Responsive to Redox and pH that Can Support Bacteriophage Lambda Integrase Mediated Excision/Recombination. Molecular Microbiology. 74(6):1445-58.
The effects of boiling on the allergenic properties of tropomyosin of shrimp (litopenaeus vannamei). -
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. -
Maleki, S.J., Nesbit, J.B. 2009. Processing effects on peanut allergens. United States Japan Natural Resources Protein Panel. 1-3.
Resolution and identification of major peanut allergens using a combination of fluorescence two-dimensional differential gel electrophoresis, western blotting and Q-TOF mass spectrometry. -
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.
Identification and characterization of a hypoallergenic ortholog of Ara h 2.01. -
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.
Spontaneous and induced variability of allergens in commodity crops: Ara h 2 in peanut as a case study. -
Ozias-Akins, .P., Ramos, M.L., Faustinelli, P., Chu, Y., Maleki, S.J., Thelen, J.J., Huntley, J., Arias, K., Jordana, M. 2009. Spontaneous and induced variability of allergens in commodity crops: Ara h 2 in peanut as a case study. Journal of Regulatory Toxicology and Pharmacology. 54:S37-40.
Reduction of IgE binding and nonpromotion of Aspergillus flavus fungal growth by simultaneously silencing Ara h 2 and Ara h 6 in peanut. -
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.
Early consumption of peanuts in infancy is associated with a low prevalence of peanut allergy. -
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. -
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.
Proteomic screening points to the potential importance of Ara h 3 basic subunit in allergenicity of peanut -
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
The effects of transglutaminase catalysis on the functional and immunoglobulin binding properties of peanut flour dispersions containing casein. -
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.
Bioinformatic tools, resources, and strategies for comparative structural studies of food allergens. -
Huntley, J.J., Maleki, S.J., Baxter, S.M., Gonzales, M.D., Beavis, W.D. 2008. Bioinformatic tools, resources, and strategies for comparative structural studies of food allergens. American Society of Microbiology. 322-356.
Epitope analysis of peanut allergen Ara h1 with oligoclonal IgM antibody from human B-lymphoblastoid cells. -
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.
Proteomic analysis of peanut seed storage proteins and genetic variation in a potential peanut allergen -
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.
Evaluating variability of allergens in commodity crops. -
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. -
Maleki, S.J., Perkins, T.J., Schmitt, D.A., Islieb, T.G. 2007. Breeding a hypoallergenic peanut. United States Japan Natural Resources Protein Panel.
Allergenicity of processed food. -
Maleki, S.J. 2007. Allergenicity of processed food. Inform. 18:195-197.
A Specific Qualitative Detection Method for Peanut (Arachis Hypogaea) in Foods Using Polymerase Chain Reaction -
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. -
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.
STORAGE PROTEIN PROFILES OF SPANISH-BUNCH AND RUNNER MARKET TYPE PEANUTS AND IDENTIFICATION OF A NEW POTENTIAL ALLERGEN PROTEIN -
Guo, B., Liang, X.Q., Maleki, S.J., Holbrook, Jr., C.C. 2006. Storage protein profiles of spanish-bunch and runner market type peanuts and identification of a new potential allergen protein [abstract]. In: Proceedings of the American Peanut Research and Education Society Meeting, July 11-14, 2006, Savannah, GA. p. 55.
Food Allergy -
Maleki, S.J., Burks, A., Helm, R. 2007. Food allergy. ASM Press. 330.
PEANUT ALLERGENS AND PROCESSING -
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.
Preparation of studies on antibody production against food allergens in mice and effect of flavonoids in simultaneous injection into mouse skin. -
Schmitt, D., Yamakikohji, Goto, M., Maleki, S.J., Ishikawa-Takano, Y., Shinohara, K. 2005. Preparation of studies on antibody production against food allergens in mice and effect of flavonoids in simultaneous injection into mouse skin. Proceedings of the 34th United States Japan Resource Panel. 231-233.
Peanut Allergens and Processing -
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.
A Specific Qualitative Detection Method for Peanut (Arachis Hypogagea) in Foods Using Polymerase Chain Reaction -
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.
CHARACTERIZATION OF PEANUT SPECIFIC T CELLS -
Maleki, S.J. 2006. Characterization of peanut specific t cells. Kluwer Academic Publishers, Dordrecht. Animal Cell Technology: Basic and Applied Aspects. Springer Press. 14:9-21.
The effects of processing methods on allergenic properties of food proteins. -
Maleki, S.J., Sathe, S. 2006. The effects of processing methods on allergenic properties of food proteins. Society of Microbiology. 309-322.
Generation of mouse-human hybridomas secreting antibodies against peanut allergens. -
Shinmoto, T.T., Yamagishi, K.K., Suzuki, T., Maleki, S.J. 2005. Generation of mouse-human hybridomas secreting antibodies against peanut allergens. Cytotechnology. 46:19-23.
Different processing methods alter the ability of allergens to sensitize. -
Maleki, S.J., Schmitt, D.A., Koenig, R.L., Yamaki, K. 2004. Different processing methods alter the ablity of allergens to sensitize. UJNR Food & Agricultural Panel Proceedings. 114-118.
Staphylococcus aureus AgrA Binding to the RNAIII-agr regulatory region. -
Koenig, R.L., Ray, J., Maleki, S.J., Smeltzer, M., Hurlburt, B.K. 2004. Staphylococcus aureus AgrA Binding to the RNAIII-agr regulatory region. Journal of Bacteriology. 7549-7555.
STAPHYLOCOCCUS AUREUS AGRA A BINDING TO THE RNA111-AGR REGULATORY REGION -
Koenig, R.L., Maleki, S.J., Hurlburt, B.K., Ray, J.L., Smeltzer, M.S. 2004. Staphylococcus aureus agra a binding to the rna111-agr regulatory region. Journal of Bacteriology. 186(22):7549-7555.
THE PEANUT ALLERGENS ARE ALTERED BY ROASTING -
Maleki, S.J., Yamaki, K., Champagne, E.T., Shinohara, K. 2004. The peanut allergens are altered by roasting. Immunology. 505-509.
Allergenic properties of roasted peanut allergens may be reduced by peroxidase. -
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.
CDNA CLONING OF A PUTATIVE PEANUT TRYPSIN INHIBITOR WITH HOMOLOGY TO PEANUT ALLERGENS ARA H 3 AND ARA H 4 -
Dodo, H., Viquez, O., Maleki, S.J., Konan, K. 2004. Cdna cloning of a putative peanut trypsin inhibitor with homology to peanut allergens ara h 3 and ara h 4. Journal of Allergy Clinical Immunology.
FOOD PROCESSING: EFFECTS ON ALLERGENICITY -
Maleki, S.J. 2004. Food processing: effects on allergenicity. Current Opinions in Immunology. 4:241-245.
CHARACTERIZATION OF FIVE SEED-PROTEINS MISSING IN ONE PEANUT GENOTYPE AND THE ALLERGIC NATURE OF THESE PROTEINS -
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.
Structural and functional alterations in major peanut allergens caused by thermal processing. -
Maleki, S.J., Hurlburt, B.K. 2004. Structural and functional alterations in major peanut allergens caused by thermal processing. Journal of Association of Official Analytical Chemists International. 87(6):1475-1479.
CAN COMMERCIAL PEANUT ASSAY KITS DETECT PEANUT ALLERGENS? -
Nogueira, M., Mcdonald, R., Westphal, C., Yeung, J., Maleki, S.J. 2004. Can commercial peanut assay kits detect peanut allergens?. Journal of the Association of Official Analytical Chemists. 87(6):1480-1484.
A COMPETITIVE INHIBITION ELISA ASSAY FOR THE QUANTIFICATION OF ARA H 1 AND ARA H 2, THE MAJOR ALLERGENS OF PEANUTS -
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.
THE EFFECTS OF BOILING, FRYING AND ROASTING ON THE ALLERGENICITY OF PEANUTS -
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.
ROASTING MAY ALTER THE IGE BINDING EPITOPES AND SENSITIZING ABILITY OF PEANUT ALLERGENS -
Maleki, S.J., Galeano, M.J., Champagne, E.T., Shinohara, K. 2004. Roasting may alter the ige binding epitopes and sensitizing ability of peanut allergens. American Academy of Allergy Asthma and Immunology. 113:515
THE MAJOR PEANUT ALLERGEN, ARA H 2, FUNCTIONS AS A TRYPSIN INHIBITOR AND ROASTING ENHANCES THIS FUNCTION -
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.
SCREENING MUTANT PEANUTS FOR ALLERGEN KNOCKOUTS -
Schmitt, D.A., Maleki, S.J., Isleib, T.G., Champagne, E.T. 2004. Screening mutant peanuts for allergen knockouts. American Academy of Allergy Asthma and Immunology. 111:247.
Determining the digestibility of the major allergens from differently processed peanuts. -
Maleki, S.J., Champagne, E.T., Galeano, M.J., Shinohara, K., Yamaki, K., Lewenson, C. 2003. Determining the digestibility of the major allergens from differently processed peanuts. United States Japan Natural Resources Protein Panel. 321-328.
LINKING PEANUT ALLERGENICITY TO THE PROCESSES OF MATURATION, CURING AND ROASTING -
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 -
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.
CHARACTERISATION OF LYMPHOCYTE RESPONSES TO PEANUT IN NORMAL CHILDREN, PEANUT-ALLERGIC CHILDREN AND ALLERGIC CHILDREN WHO ACQUIRED TOLERANCE TO PEANUTS -
Turcanu, V., Lack, G., Maleki, S.J. 2004. Characterisation of lymphocyte responses to peanut in normal children, peanut-allergic children and allergic children who acquired tolerance to peanuts. Journal of Clinical Investigation.
The relationship of the structure of peanut proteins to their function as allergens. -
Maleki, S.J., Yamaki, K., Schmitt, D.A., Champagne, E.T., Shinohara, K. 2002. The relationship of the structure of peanut proteins to their function as allergens. United States Japan Natural Resources Protein Panel. HHH-1:HHH-6.
PEANUT AND OTHER FOOD ALLERGIES -
Maleki, S.J., Champagne, E.T. 2000. PEANUT AND OTHER FOOD ALLERGIES. United States Japan Natural Resources Protein Panel. QQ.
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