Peanut flour aggregation with polyphenolic extracts derived from peanut skin inhibits IgE binding capacity and attenuates RBL-2H3 mast cell degranulation via MAPK signaling pathway.

Rishipal Bansode; Nathalie Plundrich; Priscilla Randolph; Mary Ann Lila; Leonard L Williams

Peanut flour aggregation with polyphenolic extracts derived from peanut skin inhibits IgE binding capacity and attenuates RBL-2H3 mast cell degranulation via MAPK signaling pathway.

Rishipal Bansode
, Nathalie Plundrich
, Priscilla Randolph
, Mary Ann Lila
, Leonard L Williams

Family and Consumer Sciences

Research output: Contribution to journal › Article

Original language	English
Pages (from-to)	307-314
Journal	Food chemistry
Volume	15
Issue number	263
State	Published - 2018

Cite this

@article{d9dbe62b8a1d4dfcab0b371928c0ef0b,

title = "Peanut flour aggregation with polyphenolic extracts derived from peanut skin inhibits IgE binding capacity and attenuates RBL-2H3 mast cell degranulation via MAPK signaling pathway.",

author = "Rishipal Bansode and Nathalie Plundrich and Priscilla Randolph and Lila, \{Mary Ann\} and Williams, \{Leonard L\}",

year = "2018",

language = "English",

volume = "15",

pages = "307--314",

journal = "Food chemistry",

number = "263",

}

TY - JOUR

T1 - Peanut flour aggregation with polyphenolic extracts derived from peanut skin inhibits IgE binding capacity and attenuates RBL-2H3 mast cell degranulation via MAPK signaling pathway.

AU - Bansode, Rishipal

AU - Plundrich, Nathalie

AU - Randolph, Priscilla

AU - Lila, Mary Ann

AU - Williams, Leonard L

PY - 2018

Y1 - 2018

M3 - Article

VL - 15

SP - 307

EP - 314

JO - Food chemistry

JF - Food chemistry

IS - 263

ER -