Rice Aroma and Flavor: A Literature Review von Champagne, E.T

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Tannic Acid as a Means to Remove Peanut Allergens von Chung, S, Champagne, E.T

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Using Magnetic Beads to Reduce Peanut Allergens from Peanut Extracts von Chung, S, Champagne, E.T

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Ferulic Acid Enhances IgE Binding to Peanut Allergens in Western Blots von Chung, S, Champagne, E.T

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Effect of rice wax on water vapour permeability and sorption properties of edible pullulan films von Shih, F.F., Daigle, K.W., Champagne, E.T.

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Using Phenolic Compounds to Reduce the Allergenic Properties of Peanut Extracts and Peanut Butter Slurries von Chung, S, Champagne, E.T

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Treatment of Natural Peanut Butter with Phytic Acid von Chung, S, Champagne, E.T

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Whole-grain rice flavor associated with assorted bran colors von Bett-Garber, K.L, Lea, J.M, Champagne, E.T, McClung, A.M

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Use of copper to reduce peanut allergenicity von Chung, S., Champagne, E.T.

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Cross-linking of peanut allergens by polyphenol oxidase and its effect on peanut allergenicity von Chung, S., Champagne, E.T.

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Effect of enzyme treatment on the allergenic properties of peanuts von Chung, S., Champagne, E.T.

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Effect of Phytic Acid on IgE Binding to Peanut Allergens von Chung, S., Champagne, E.T.

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Stability of ethanol-extracted brown rice to hydrolytic and oxidative deterioration von Champagne, E.T. (USDA, ARS, Southern Regional Research Center, New Orleans, LA), Hron, R.J. Sr

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Effects of Phytic Acid on Peanut Allergens and Allergenic Properties of Extracts von Chung, Si-Yin, Champagne, Elaine T

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Polyphenol oxidase/caffeic acid may reduce the allergenic properties of peanut allergens von Chung, S.Y, Kato, Y, Champagne, E.T

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Effects of Ca(II) ions on Cu(II) ion-phytic acid interactions von Champagne, E.T.

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Stabilization of brown rice products using ethanol vapors as an antioxidant delivery system von Champagne, E.T. (Southern Regional Research Center, ARS, USDA, New Orleans, LA.), Grimm, C.C

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Influence of water-to-rice ratio on cooked rice flavor and texture von Bett-Garber, K.L, Champagne, E.T, Ingram, D.A, McClung, A.M

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Allergenic Properties of Roasted Peanut Allergens May Be Reduced by Peroxidase von Chung, Si-Yin, Maleki, Soheila J, Champagne, Elaine T

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NMR and ESR studies of interactions among divalent cations, phytic acid, and N-acetyl-amino acids von Champagne, E.T., Fisher, M.S., Hinojosa, O.

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