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United States Department of Agriculture

Agricultural Research Service

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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.)
Removing Peanut Allergen Ara h 1 from Peanut Extracts Using p-Aminobenzamidine -
Chung, S., Reed, S.S. 2016. Removing Peanut Allergen Ara h 1 from Peanut Extracts Using p-Aminobenzamidine. Journal of Allergy Clinical Immunology. 2016,137(2);AB238.
Making peanut allergens indigestible: a model system for reducing or preventing an allergic reaction -
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 -
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 Reprint Icon -
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 -
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 -
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? -
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 -
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 -
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 -
Chung, S., Reed, S.S. 2012. Removing peanut allergens by tannic acid. Food Chemistry. 134:1468-1473.
ARS News Articles
Last Modified: 5/2/2016
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