Identification of a Novel Major Allergen in Buckwheat Seeds: Fag t 6-Reference-Cited by-同舟云学术

Identification of a Novel Major Allergen in Buckwheat Seeds: Fag t 6

Published:2021-06-02 Issue:45 Volume:69 Page:13315-13322
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Chen Feng¹,Li Hong²,Fan Xiaojiao³,Li Yuelong³,Zhang Caiying³,Zhu Lixia³,Hu Jing³,KOMBE KOMBE Arnaud John³,Xie Jiajia⁴,Yin Dalong¹,Zhang Yuzhu⁵^ORCID,Sun Jin-Lyu²,Tang Rui²,Jin Tengchuan¹³⁶^ORCID

Affiliation:

1. The First Affiliated Hospital of USTC, Division of Life Sciences and Medicine, University of Science and Technology of China, No. 1 Tianehu Road, Hefei, Anhui 230036, China

2. Allergy Department, Peking Union Medical College Hospital and Chinese Academy of Medical Sciences, Beijing 100730, China

3. Hefei National Laboratory for Physical Sciences at Microscale, CAS Key Laboratory of Innate Immunity and Chronic Disease, Division of Life Sciences and Medicine, University of Science and Technology of China, Hefei 230027 China

4. Department of Dermatology, The First Affiliated Hospital, Division of Life Sciences and Medicine, University of Science and Technology of China, Hefei, Anhui 230001, China

5. Healthy Processed Foods Research Unit, USDA-ARS, Western Regional Research Center, 800 Buchanan Street, Albany, California 94710, United States

6. CAS Center for Excellence in Molecular Cell Science, Chinese Academy of Science, Shanghai 200031, China

Funder

National Natural Science Foundation of China

Chinese Academy of Sciences

National Key Program for Science and Technology Research and Development

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c01537

Reference29 articles.

1. Buckwheat allergy

2. Advances in the Development of Functional Foods from Buckwheat

3. Identification and characterization of the major allergens of buckwheat

4. Composition and technological properties of the flour and bran from common and tartary buckwheat

5. A survey of patients with self-reported severe food allergies in Japan

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