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United States Department of Agriculture

Agricultural Research Service

Related Topics

Hsiaopo Cheng
Food Processing and Sensory Quality Research
Chemist

Phone: (504) 286-4257
Fax:
Room 2130

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.)
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Last Modified: 5/2/2016
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