Related references
Note: Only part of the references are listed.Dynamics of microbial communities, flavor, and physicochemical properties of pickled chayote during an industrial-scale natural fermentation: Correlation between microorganisms and metabolites
Zhixun Shang et al.
FOOD CHEMISTRY (2022)
Macro/microelements, nutrients and bioactive components in common and Tartary buckwheat (Fagopyrum spp.) grain and stone-milling fractions
Lovro Sinkovic et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2022)
Influence of high-pressure homogenization on structural properties and enzymatic hydrolysis of milk proteins
D. Carullo et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Selection of non-Lactobacillus strains to be used as starters for sourdough fermentation
Marco Montemurro et al.
FOOD MICROBIOLOGY (2020)
Microbial diversity in traditional type I sourdough and jiaozi and its influence on volatiles in Chinese steamed bread
Bowen Yan et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Development of a liquid chromatography-tandem mass spectrometric (LC-MS/MS) method for simultaneous determination of epigallocatechin-3-gallate, silibinin, and curcumin in plasma and different tissues after oral dosing of Protandim in rats and its application in pharmacokinetic and tissue distribution studies
Ying Song et al.
JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS (2019)
Investigation on spontaneous fermentation and the productivity of microbial exopolysaccharides by Lactobacillus plantarum and Pediococcus pentosaceus isolated from wheat bran sourdough
Abbas Abedfar et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Characterization of 16-kDa major allergen with α-amylase inhibitor domain in tartary buckwheat seeds
Bei Zheng et al.
MOLECULAR IMMUNOLOGY (2018)
Effects of nonthermal food processing technologies on food allergens: A review of recent research advances
Flora-Glad Chizoba Ekezie et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2018)
The Journal of Allergy and Clinical Immunology: In Practice 2017 Year in Review
Michael Schatz et al.
JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY-IN PRACTICE (2018)
Oral Immunotherapy with a Phosphorylated Hypoallergenic Allergen Ameliorates Allergic Responses More Effectively Than Intact Allergen in a Murine Model of Buckwheat Allergy
Shigeru Katayama et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2018)
Concomitant sensitization to legumin, Fag e 2 and Fag e 5 predicts buckwheat allergy
S. Geiselhart et al.
CLINICAL AND EXPERIMENTAL ALLERGY (2018)
Dynamic changes in antioxidant activity and biochemical composition of tartary buckwheat leaves during Aspergillus niger fermentation
Xiao-Yu Zhang et al.
JOURNAL OF FUNCTIONAL FOODS (2017)
Chemical composition and health effects of Tartary buckwheat
Fan Zhu
FOOD CHEMISTRY (2016)
Prevalence and diversity of lactic acid bacteria in Chinese traditional sourdough revealed by culture dependent and pyrosequencing approaches
Tongjie Liu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Clinical utility of recombinant allergen components in diagnosing buckwheat allergy
Nobuyuki Maruyama et al.
JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY-IN PRACTICE (2016)
Hypocholesterolemic activity of buckwheat flour is mediated by increasing sterol excretion and down-regulation of intestinal NPC1L1 and ACAT2
Nan Yang et al.
JOURNAL OF FUNCTIONAL FOODS (2014)
The high antioxidative power of quercetin (aglycone flavonoid) and its glycone (rutin) avert high cholesterol diet induced hepatotoxicity and inflammation in Swiss albino mice
Kunal Sikder et al.
FOOD & FUNCTION (2014)
LC/MS analysis of proteolytic peptides in wheat extracts for determining the content of the allergen amylase/trypsin inhibitor CM3: Influence of growing area and variety
Barbara Prandi et al.
FOOD CHEMISTRY (2013)
Synthesis of hypoallergenic derivatives of the major allergen Fag t 1 from tartary buckwheat via sequence restructuring
Zhenhuang Yang et al.
FOOD AND CHEMICAL TOXICOLOGY (2012)
Thermal and Nonthermal Methods for Food Allergen Control
Sandra K. Shriver et al.
FOOD ENGINEERING REVIEWS (2011)
Mapping and conformational analysis of IgE-binding epitopic regions on the molecular surface of the major Ara h 3 legumin allergen of peanut (Arachis hypogaea)
Pierre Rouge et al.
MOLECULAR IMMUNOLOGY (2009)
Application of the 16-kDa buckwheat 2 S storage albumin protein for diagnosis of clinical reactivity
Soo-Young Choi et al.
ANNALS OF ALLERGY ASTHMA & IMMUNOLOGY (2007)
Use of selected sourdough lactic acid bacteria to hydrolyze wheat and rye proteins responsible for cereal allergy
Carlo Giuseppe Rizzello et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2006)
Molecular cloning of cDNA, recombinant protein expression and characterization of a buckwheat 16-kDa major allergen
S Koyano et al.
INTERNATIONAL ARCHIVES OF ALLERGY AND IMMUNOLOGY (2006)
Buckwheat allergy and atopic dermatitis
CV Chandrupatla et al.
JOURNAL OF THE AMERICAN ACADEMY OF DERMATOLOGY (2005)
Expression and epitope analysis of the major allergenic protein Fag e 1 from buckwheat
H Yoshioka et al.
JOURNAL OF PLANT PHYSIOLOGY (2004)
Methods for allergen analysis in food: a review
RE Poms et al.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2004)
Molecular characterization of a 10-kDa buckwheat molecule reactive to allergic patients' IgE
R Matsumoto et al.
ALLERGY (2004)
Expression, cloning, and immunological analysis of buckwheat (Fagopyrum esculentum Moench) seed storage proteins
K Fujino et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)
Identification and characterization of the major allergens of buckwheat
JW Park et al.
ALLERGY (2000)