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Critical structural elements for the antigenicity of wheat allergen LTP1 (Tri a 14) revealed by site-directed mutagenesis

Scientific reports, 2022-07, Vol.12 (1), p.12253-12253, Article 12253

2022

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Wheat gliadins modified by deamidation are more efficient than native gliadins in inducing a Th2 response in Balb/c mice experimentally sensitized to wheat allergens

Molecular nutrition & food research, 2012-02, Vol.56 (2), p.336-344

2012

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Modification of pasta structure induced by high drying temperatures. Effects on the in vitro digestibility of protein and starch fractions and the potential allergenicity of protein hydrolysates

Food chemistry, 2009-09, Vol.116 (2), p.401-412

2009

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Acid‐Hydrolyzed Gliadins Worsen Food Allergies through Early Sensitization

Molecular nutrition & food research, 2018-09, Vol.62 (17), p.e1800159-n/a

2018

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Meta-analysis of IgE-binding allergen epitopes

Clinical immunology (Orlando, Fla.), 2014-07, Vol.153 (1), p.31-39

2014

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Flavor Perception and Aroma Release from Model Dairy Desserts

Journal of agricultural and food chemistry, 2004-06, Vol.52 (11), p.3478-3485

2004

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Relative reactivity to egg white and yolk or change upon heating as markers for baked egg tolerance

Pediatric allergy and immunology, 2019-03, Vol.30 (2), p.225-233

2019

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Intestinal Translocation Capabilities of Wheat Allergens Using the Caco-2 Cell Line

Journal of agricultural and food chemistry, 2007-05, Vol.55 (11), p.4576-4583

2007

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High-resolution mass spectrometry unveils the molecular changes of ovalbumin induced by heating and their influence on IgE binding capacity

Food chemistry, 2022-11, Vol.395, p.133624-133624, Article 133624

2022

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Sensory evaluation of the odour of a sunflower oil emulsion throughout oxidation

European journal of lipid science and technology, 2007-01, Vol.109 (1), p.38-48

2007

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Perceptual Interactions between Characteristic Notes Smelled above Aqueous Solutions of Odorant Mixtures

Chemical senses, 2007-05, Vol.32 (4), p.319-327

2007

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Digestion differently affects the ability of native and thermally aggregated ovalbumin to trigger basophil activation

Food research international, 2019-04, Vol.118, p.108-114

2019

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The thermal aggregation of ovalbumin as large particles decreases its allergenicity for egg allergic patients and in a murine model

Food chemistry, 2016-07, Vol.203, p.136-144

2016

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Prevention of Early Ventilator-Associated Pneumonia after Cardiac Arrest

The New England journal of medicine, 2019-11, Vol.381 (19), p.1831-1842

2019

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How Proteins Aggregate Can Reduce Allergenicity: Comparison of Ovalbumins Heated under Opposite Electrostatic Conditions

Journal of agricultural and food chemistry, 2017-05, Vol.65 (18), p.3693-3701

2017

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Aliment mixte « blé dur-légumineuse » : influence de la structuration de leurs constituants sur leurs qualités nutritionnelles et organoleptiques

Cahiers de nutrition et de diététique, 2010, Vol.45 (5), p.237-245

2010

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Development of incurred chocolate bars and broth powder with six fully characterised food allergens as test materials for food allergen analysis

Analytical and bioanalytical chemistry, 2022-03, Vol.414 (8), p.2553-2570

2022

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Sweetness and aroma perceptions in model dairy desserts: an overview

Flavour and fragrance journal, 2006-01, Vol.21 (1), p.48-52

2006

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Allergy to deamidated gluten in patients tolerant to wheat: specific epitopes linked to deamidation

Allergy (Copenhagen), 2012-08, Vol.67 (8), p.1023-1032

2012

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Acid‐Hydrolyzed Gliadins Worsen Food Allergies through Early Sensitization

Molecular nutrition & food research, 2018-09, Vol.62 (17)

2018

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The nature of the apolar phase influences the structure of the protein emulsifier in oil-in-water emulsions stabilized by bovine serum albumin

Advances in colloid and interface science, 2004-05, Vol.108-109, p.87-94

2004

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Assessment of allergenicity of diploid and hexaploid wheat genotypes: Identification of allergens in the albumin/globulin fraction

Journal of proteomics, 2011-08, Vol.74 (8), p.1279-1289

2011

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Assessment of the allergenicity of soluble fractions from GM and commercial genotypes of wheats

Journal of cereal science, 2014-07, Vol.60 (1), p.179-186

2014

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Structural Basis of IgE Binding to α- and γ‑Gliadins: Contribution of Disulfide Bonds and Repetitive and Nonrepetitive Domains

Journal of agricultural and food chemistry, 2015-07, Vol.63 (29), p.6546-6554

2015

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Evaluation of an in vitro Mast Cell Degranulation Test in the Context of Food Allergy to Wheat

International archives of allergy and immunology, 2008-01, Vol.146 (4), p.307-320

2008

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Critical structural elements for the antigenicity of wheat allergen LTP1 (Tri a 14) revealed by site-directed mutagenesis

Wheat gliadins modified by deamidation are more efficient than native gliadins in inducing a Th2 response in Balb/c mice experimentally sensitized to wheat allergens

Modification of pasta structure induced by high drying temperatures. Effects on the in vitro digestibility of protein and starch fractions and the potential allergenicity of protein hydrolysates

Acid‐Hydrolyzed Gliadins Worsen Food Allergies through Early Sensitization

Meta-analysis of IgE-binding allergen epitopes

Flavor Perception and Aroma Release from Model Dairy Desserts

Relative reactivity to egg white and yolk or change upon heating as markers for baked egg tolerance

Intestinal Translocation Capabilities of Wheat Allergens Using the Caco-2 Cell Line

High-resolution mass spectrometry unveils the molecular changes of ovalbumin induced by heating and their influence on IgE binding capacity

Sensory evaluation of the odour of a sunflower oil emulsion throughout oxidation

Perceptual Interactions between Characteristic Notes Smelled above Aqueous Solutions of Odorant Mixtures

Digestion differently affects the ability of native and thermally aggregated ovalbumin to trigger basophil activation

The thermal aggregation of ovalbumin as large particles decreases its allergenicity for egg allergic patients and in a murine model

Prevention of Early Ventilator-Associated Pneumonia after Cardiac Arrest

How Proteins Aggregate Can Reduce Allergenicity: Comparison of Ovalbumins Heated under Opposite Electrostatic Conditions

Aliment mixte « blé dur-légumineuse » : influence de la structuration de leurs constituants sur leurs qualités nutritionnelles et organoleptiques

Development of incurred chocolate bars and broth powder with six fully characterised food allergens as test materials for food allergen analysis

Sweetness and aroma perceptions in model dairy desserts: an overview

Allergy to deamidated gluten in patients tolerant to wheat: specific epitopes linked to deamidation

Acid‐Hydrolyzed Gliadins Worsen Food Allergies through Early Sensitization

The nature of the apolar phase influences the structure of the protein emulsifier in oil-in-water emulsions stabilized by bovine serum albumin

Assessment of allergenicity of diploid and hexaploid wheat genotypes: Identification of allergens in the albumin/globulin fraction

Assessment of the allergenicity of soluble fractions from GM and commercial genotypes of wheats

Structural Basis of IgE Binding to α- and γ‑Gliadins: Contribution of Disulfide Bonds and Repetitive and Nonrepetitive Domains

Evaluation of an in vitro Mast Cell Degranulation Test in the Context of Food Allergy to Wheat

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