Skip to main content
ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Food Processing and Sensory Quality Research » People & Locations » Shawndrika Reed
Shawndrika Reed
Food Processing and Sensory Quality Research
Biological Science Lab Technician

Phone: (504) 286-4470
Fax: (504) 286-4419

(Employee information on this page comes from the REE Directory. Please contact your front office staff to update the REE Directory.)


Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Green processing, germinating and wet milling brown rice (Oryza sativa) for beverages: Physicochemical effects Reprint Icon - (Peer Reviewed Journal)
Beaulieu, J.C., Reed, S.S., Obando-Ulloa, J.M., Boue, S.M., Cole, M.R. 2020. Green processing, germinating and wet milling brown rice (Oryza sativa) for beverages: Physicochemical effects. Foods. 9:1016. https://doi.org/10.3390/foods9081016.
Green processing protocol for germinating and wet milling brown rice beverage formulations: Sprouting, milling and gelatinization effects Reprint Icon - (Peer Reviewed Journal)
Beaulieu, J.C., Reed, S.S., Obando-Ulloa, J.M., Mcclung, A.M. 2020. Green processing protocol for germinating and wet milling brown rice beverage formulations: Sprouting, milling and gelatinization effects. Food Science and Nutrition. 2020(8):2445-2457. https://doi.org/10.1002/fsn3.1534.
Green technologies applied to novel sprouted long-grain brown rice beverage formulations - (Proceedings)
Beaulieu, J.C., Reed, S.S. 2018. Green technologies applied to novel sprouted long-grain brown rice beverage formulations. United States-Japan Cooperative Program in Natural Resources (UJNR). 1-2.
Characterizing germinated brown rice milk beverage processes using green technologies - (Abstract Only)
Green Processing Technologies for Improving Germinated Brown Rice Milk Beverages - (Abstract Only)
Simple methods to reduce major allergen Ara h 1 and Ana o 1/2 in peanut and cashew extracts - (Peer Reviewed Journal)
Chung, S., Mattison, C.P., Grimm, C.C., Reed, S.S. 2017. Simple methods to reduce major allergen Ara h 1 and Ana o 1/2 in peanut and cashew extracts. Journal of Food Science and Nutrition. 5:1065-1071.
Peanut allergens attached with p-aminobenzamidine are more resistant to digestion than native allergens - (Peer Reviewed Journal)
Chung, S., Reed, S.S., Zhang, D. 2016. Peanut allergens attached with p-aminobenzamidine are more resistant to digestion than native allergens. Polish Journal of Food and Nutrition Sciences. 7:1352-1363.
Inhibiting Peanut Allergen Digestion with p-Aminobenzamidine Attached to the Allergens - (Abstract Only)
Removing Peanut Allergen Ara h 1 from Peanut Extracts Using p-Aminobenzamidine - (Abstract Only)
Chung, S., Reed, S.S. 2016. Removing Peanut Allergen Ara h 1 from Peanut Extracts Using p-Aminobenzamidine. Journal of Allergy Clinical Immunology. 2016,137(2);AB238.
Making peanut allergens indigestible: a model system for reducing or preventing an allergic reaction - (Abstract Only)
Chung, S., Reed, S.S. 2015. Making peanut allergens indigestible: a model system for reducing or preventing an allergic reaction. Meeting Abstract. 135(2):AB33-103.
Treatment with oleic acid reduces IgE binding to peanut and cashew allergens - (Peer Reviewed Journal)
Chung, S., Mattison, C.P., Reed, S.S., Wasserman, R.L., Desormeaux, W.A. 2015. Binding of oleic acid reduces the allergenic properties of peanut extract and cashew allergen. Food Chemistry. 180:295-300.
In vitro evaluation of digestive and endolysosomal enzymes to cleave CML-modified Ara h 1 peptides - (Peer Reviewed Journal)
Mattison, C.P., Dinter, J., Berberich, M.J., Chung, S., Reed, S.S., Le Gall, S., Grimm, C.C. 2015. In vitro evaluation of digestive and endolysosomal enzymes to cleave CML-modified Ara h 1 peptides. Food Science and Nutrition. doi: 10.1002/fsn3.215.
IgE binding to peanut allergens is inhibited by combined D-aspartic and D-glutamic acids Reprint Icon - (Peer Reviewed Journal)
Chung, S., Reed, S.S. 2015. IgE binding to peanut allergens is inhibited by combined D-aspartic and D-glutamic acids. Food Chemistry. 166:248-253.
Effect of oleic acid on the allergenic properties of peanut and cashew allergens - (Abstract Only)
Chung, S., Mattison, C.P., Reed, S.S., Wasserman, L., Desormeaux, W.A. 2014. Effect of oleic acid on the allergenic properties of peanut and cashew allergens. Journal of Allergy Clinical Immunology. 133(2)Supplement, AB111,387.
Reducing peanut allergens by high pressure combined with polyphenol oxidase - (Peer Reviewed Journal)
Chung, S., Houska, M., Reed, S.S. 2013. Reducing peanut allergens by high pressure combined with polyphenol oxidase. High Pressure Research. 33(4):813-821.
Reducing food allergy: is there promise for food applications? - (Peer Reviewed Journal)
Chung, S., Reed, S.S. 2014. Reducing food allergy: is there promise for food applications? Current Pharmaceutical Design. 20(6):924-930.
Effect of d-amino acids on IgE binding to peanut allergens - (Abstract Only)
Chung, S., Reed, S.S. 2013. Effect of d-amino acids on IgE binding to peanut allergens. Journal of Allergy Clinical Immunology. Vol 131, Issue 2, Supplement, 2013 - AB20.
Effect of high pressure on peanut allergens in the presence of polyphenol oxidase and caffeic acid - (Abstract Only)
Chung, S., Houska, M. 2012. Effect of high pressure on peanut allergens in the presence of polyphenol oxidase and caffeic acid. Journal of Allergy Clinical Immunology. 129(2):AB233-883.
Removing peanut allergens by tannic acid - (Peer Reviewed Journal)
Chung, S., Reed, S.S. 2012. Removing peanut allergens by tannic acid. Food Chemistry. 134:1468-1473.
ARS News Articles