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ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Food Processing and Sensory Quality Research » People & Locations » Jacqueline Nesbit

Jacqueline Nesbit
Food Processing and Sensory Quality Research
Biological Science Technician

Phone: (504) 286-4590
Fax:

1100 ROBERT E. LEE BLVD
NEW ORLEANS, LA 70179

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Epitopes with similar physicochemical properties contribute to cross reactivity between peanut and tree nuts Reprint Icon - (Peer Reviewed Journal)
Nesbit, J.B., Schein, C.H., Braun, B.A., Gipson, S.A., Cheng, H., Hurlburt, B.K., Maleki, S.J. 2020. Epitopes with similar physicochemical properties contribute to cross reactivity between peanut and tree nuts. Molecular Immunology. https://doi.org/10.1016/j.molimm.2020.03.017.
Contribution of chemical modifications and conformational epitopes to IgE binding by Ara h 3 Reprint Icon - (Peer Reviewed Journal)
Scott, D., Nesbit, J.B., Cabanillas, B., Cheng, H., Hurlburt, B.K., Maleki, S.J. 2018. Contribution of chemical modifications and conformational epitopes to IgE binding by Ara h 3. Foods. 7(11):189. https://doi.org/10.3390/foods7110189.
Identification and assessment of the IgE epitopes of Ara h 1 and Jug r 2 leader sequences - (Abstract Only)
Nesbit, J.B., Cheng, H., Hurlburt, B.K., Maleki, S.J. 2018. Identification and assessment of the IgE epitopes of Ara h 1 and Jug r 2 leader sequences. American Academy of Allergy Asthma and Immunology. 141:2.
Identification and assessment of IgE epitopes of Ara h 1, Jug r 2, Ana o 1 and Pis v 3 leader sequences - (Abstract Only)
Purification of recombinant peanut allergen Ara h 1 and comparison of IgE binding to the native protein - (Peer Reviewed Journal)
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.
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.
Differences between heat-treated raw and commercial peanut extracts by skin testing and immunoblotting - (Peer Reviewed Journal)
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. - (Proceedings)
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.
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.
Processing effects on peanut allergens. - (Proceedings)
Maleki, S.J., Nesbit, J.B. 2009. Processing effects on peanut allergens. United States Japan Natural Resources Protein Panel. 1-3.
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.