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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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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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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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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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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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Meta-analysis of IgE-binding allergen epitopes

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

2014

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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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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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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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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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Association of durum wheat and legume flours into food matrix: Impact on nutritional value

Annals of nutrition and metabolism, 2007, Vol.51, p.163-164

2007

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Sweetness and aroma perceptions in model dairy desserts: an overview

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

2006

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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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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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Second Bacteremia During Antibiotic Treatment in Children With Acute Myeloid Leukemia: A Report From the Canadian Infections in Acute Myeloid Leukemia Research Group

Journal of the Pediatric Infectious Diseases Society, 2014-09, Vol.3 (3), p.228-233

2014

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Sweetness–texture interactions in model dairy desserts: effect of sucrose concentration and the carrageenan type

International dairy journal, 2003, Vol.13 (8), p.631-641

2003

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Sweetness and aroma perceptions in dairy desserts varying in sucrose and aroma levels and in textural agent

International dairy journal, 2005, Vol.15 (5), p.485-493

2005

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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.: A front-surface fluorescence study

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

2004

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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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International collaborative study for establishment of the 2nd WHO International Standard for Haemophilus influenzae type b polysaccharide

Biologicals, 2015-11, Vol.43 (6), p.492-503

2015

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Oil–water partition coefficient of odorants: reliable index for smell but deceptive for odor rating

Food quality and preference, 2002, Vol.13 (2), p.65-72

2002

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DETERMINATION OF SENSORY OIL-WATER PARTITION COEFFICIENTS OF SINGLE AROMA COMPOUNDS COMBINING PANELIST FREE INTENSITY RATING AND THEORETICAL MODELING OF ODOR INTENSITY

Journal of sensory studies, 2002-11, Vol.17 (5), p.445-460

2002

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ODOR PERCEPTION OVER LIQUID EMULSIONS CONTAINING SINGLE AROMA COMPOUNDS: EFFECTS OF AROMA CONCENTRATION AND OIL VOLUME FRACTION

Journal of sensory studies, 2002-12, Vol.17 (6), p.511-525

2002

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

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

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

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

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

Meta-analysis of IgE-binding allergen epitopes

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

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

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

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

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

Association of durum wheat and legume flours into food matrix: Impact on nutritional value

Sweetness and aroma perceptions in model dairy desserts: an overview

Flavor Perception and Aroma Release from Model Dairy Desserts

Prevention of Early Ventilator-Associated Pneumonia after Cardiac Arrest

Second Bacteremia During Antibiotic Treatment in Children With Acute Myeloid Leukemia: A Report From the Canadian Infections in Acute Myeloid Leukemia Research Group

Sweetness–texture interactions in model dairy desserts: effect of sucrose concentration and the carrageenan type

Sweetness and aroma perceptions in dairy desserts varying in sucrose and aroma levels and in textural agent

The nature of the apolar phase influences the structure of the protein emulsifier in oil-in-water emulsions stabilized by bovine serum albumin.: A front-surface fluorescence study

Sweetness and aroma perceptions in model dairy desserts: an overview

International collaborative study for establishment of the 2nd WHO International Standard for Haemophilus influenzae type b polysaccharide

Oil–water partition coefficient of odorants: reliable index for smell but deceptive for odor rating

DETERMINATION OF SENSORY OIL-WATER PARTITION COEFFICIENTS OF SINGLE AROMA COMPOUNDS COMBINING PANELIST FREE INTENSITY RATING AND THEORETICAL MODELING OF ODOR INTENSITY

ODOR PERCEPTION OVER LIQUID EMULSIONS CONTAINING SINGLE AROMA COMPOUNDS: EFFECTS OF AROMA CONCENTRATION AND OIL VOLUME FRACTION

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