Roasted peanuts are more likely to sensitize mice than raw peanuts

被引:0
|
作者
Maleki, S. J. [1 ]
Yamaki, K. [2 ]
机构
[1] USDA ARS, New Orleans, LA USA
[2] Natl Food Res Inst, Tsukuba, Ibaraki 305, Japan
关键词
D O I
10.1016/j.jaci.2006.11.430
中图分类号
R392 [医学免疫学];
学科分类号
100102 ;
摘要
451
引用
收藏
页码:S114 / S114
页数:1
相关论文
共 50 条
  • [1] CHEMICAL COMPOSITION OF RAW AND ROASTED PEANUTS
    SEKHON, KS
    AHUJA, KL
    SANDHU, RS
    INDIAN JOURNAL OF NUTRITION AND DIETETICS, 1970, 7 (04): : 243 - &
  • [2] Ground roasted peanuts leads to a lower post-prandial glycemic response than raw peanuts
    Reis, C. E. G.
    Bordalo, L. A.
    Rocha, A. L. C.
    Freitas, D. M. O.
    da Silva, M. V. L.
    de Faria, V. C.
    Martino, H. S. D.
    Costa, N. M. B.
    Alfenas, R. C.
    NUTRICION HOSPITALARIA, 2011, 26 (04) : 745 - 751
  • [3] More than just peanuts
    Savage, DG
    ABA JOURNAL, 2005, 91 : 16 - 17
  • [4] MORE THAN A HANDFUL OF PEANUTS
    MYERS, W
    IEEE COMPUTER GRAPHICS AND APPLICATIONS, 1992, 12 (02) : 19 - 19
  • [5] Roasted peanuts.
    Just, Julie
    NEW YORK TIMES BOOK REVIEW, 2006, : 15 - 15
  • [6] Changes in the phytochemical composition and profile of raw, boiled, and roasted peanuts
    Chukwumah, Yvonne
    Walker, Lloyd
    Vogler, Bernhard
    Verghese, Martha
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2007, 55 (22) : 9266 - 9273
  • [7] A METHOD FOR THE RAPID ANALYSIS OF HEADSPACE VOLATILES OF RAW AND ROASTED PEANUTS
    YOUNG, CT
    HOVIS, AR
    JOURNAL OF FOOD SCIENCE, 1990, 55 (01) : 279 - 280
  • [8] Honey roasted peanuts and roasted peanuts from Argentina.: Sensorial and chemical analyses
    Mestrallet, MG
    Carnacini, L
    Días, MJ
    Nepote, V
    Ryan, L
    Conci, S
    Grosso, NR
    GRASAS Y ACEITES, 2004, 55 (04) : 401 - 408
  • [9] Flavor chemistry of roasted peanuts
    Ho, Chi-Tang
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2011, 241
  • [10] OXIDATIVE DETERIORATION OF ROASTED PEANUTS
    YUKI, E
    MORIMOTO, K
    ISHIKAWA, Y
    JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1978, 25 (05): : 293 - 301