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ProteomicsProteomic Analysis of Oil-Roasted Cashew Using a Customized Database
Cashew is one of the most prevalent causes of tree nut allergies. However, the cashew proteome is far from complete, which limits the quality of peptide identification in mass spectrometric analyses. In this study, bioinformatics tools were utilized to construct a customized cashew protein database ...
ORGANISM(S): Anacardium occidentale 
2022-06-07 | PXD027543 | Pride
Cashew Proteogenomics Allergen Proteomics Oil roasting 
ProteomicsProteomic Analysis of Oil-Roasted Cashew Using a Customized Allergen-Focused Protein Database
Cashew is one of the most prevalent causes of tree nut allergies. However, the cashew proteome is far from complete, which limits the quality of peptide identification in mass spectrometric analyses. In this study, bioinformatics tools were utilized to construct a customized cashew protein database ...
ORGANISM(S): Anacardium Occidentale 
2022-09-25 | PXD030375 | panorama
ProteomicsTargeted mass spectrometry quantification of total soy protein residues from commercially processed ingredients for food allergen management
Soybean is one of the most commonly allergenic foods in the U.S., and the ubiquity and variety of commercial soy ingredients in the food industry make it a challenging allergen to avoid. The processing methods used to produce soy-derived ingredients result in protein modifications that often substan...
ORGANISM(S): Glycine Max 
PXD022639 | panorama
ProteomicsDetection of Six Commercially Processed Soy ingredients in an Incurred Food Matrix Using Parallel Reaction Monitoring
Soybean is one of the major allergenic foods in the United States, European Union, and many other countries. Soybean is commonly processed into different types of soy ingredients to achieve desired properties. The processing, however, may affect the protein profiles and protein structure, thus affec...
ORGANISM(S): Glycine Max 
2019-02-14 | PXD010843 | panorama
ProteomicsDevelopment of a Mass Spectrometry-Based Method for Quantification of Total Cashew Protein in Roasting Oil
Background: Food allergen cross-contact during food preparation and production is one of the causes of unintentional allergen presence in packaged foods. However, very little is known about allergen cross-contact in shared frying or roasting oil, which prevents the establishment of effective allerge...
ORGANISM(S): Anacardium Occidentale 
2024-03-17 | PXD047985 | panorama
UnknownMacrocyclization of an all-d linear α-helical peptide imparts cellular permeability.
Not available
S-EPMC7441689 | biostudies-literature
UnknownThe tale of TILs in breast cancer: A report from The International Immuno-Oncology Biomarker Working Group.
Not available
S-EPMC8636568 | biostudies-literature
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