UB Paderborn / Katalog / Suche / in CDI

Sortiert nach

Einfacher Volltextzugriff von (fast) überall

Installieren Sie die LibKey Nomad-Browsererweiterung und erhalten Sie von vielen Webseiten einfachen Zugriff auf lizenzierte Volltexte oder Open Access Publikationen. Mehr erfahren...

Tolerance to heated egg in egg allergy: Explanations and implications for prevention and treatment

Clinical and translational allergy, 2023-12, Vol.13 (12), p.e12312-n/a

2023

Volltextzugriff (PDF)

Acid Hydrolysis of Gluten Enhances the Skin Sensitizing Potential and Drives Diversification of IgE Reactivity to Unmodified Gluten Proteins

Molecular nutrition & food research, 2021-12, Vol.65 (23), p.e2100416-n/a

2021

Volltextzugriff (PDF)

Towards reducing the immunogenic potential of wheat flour: omega gliadins encoded by the D genome of hexaploid wheat may also harbor epitopes for the serious food allergy WDEIA

BMC plant biology, 2018-11, Vol.18 (1), p.291-291, Article 291

2018

Volltextzugriff (PDF)

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

Volltextzugriff (PDF)

Occupational immediate contact allergy to hydrolysed wheat protein after cosmetic exposure

Contact dermatitis, 2018-04, Vol.78 (4), p.291-292

2018

Volltextzugriff (PDF)

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

Volltextzugriff (PDF)

Application of the adverse outcome pathway (AOP) concept to structure the available in vivo and in vitro mechanistic data for allergic sensitization to food proteins

Clinical and translational allergy, 2017, Vol.7 (1), p.13-n/a, Article 13

2017

Volltextzugriff (PDF)

Molecular and immunological characterization of wheat Serpin (Tri a 33)

Molecular nutrition & food research, 2012-12, Vol.56 (12), p.1874-1883

2012

Volltextzugriff (PDF)

Reduction of Allergenic Potential in Bread Wheat RNAi Transgenic Lines Silenced for CM3 , CM16 and 0.28 ATI Genes

International journal of molecular sciences, 2020-08, Vol.21 (16), p.5817

2020

Volltextzugriff (PDF)

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

Volltextzugriff (PDF)

A chimeric IgE that mimics IgE from patients allergic to acid-hydrolyzed wheat proteins is a novel tool for in vitro allergenicity assessment of functionalized glutens

PloS one, 2017-11, Vol.12 (11), p.e0187415-e0187415

2017

Volltextzugriff (PDF)

Oral Immunotherapy With Partially Hydrolyzed Wheat-Based Cereals: A Pilot Study

Clinical medicine insights. Pediatrics, 2017, Vol.2017 (11), p.1179556517730018-1179556517730018

2017

Volltextzugriff (PDF)

Allergenicity of Fermented Foods: Emphasis on Seeds Protein-Based Products

Foods, 2020-06, Vol.9 (6), p.792

2020

Volltextzugriff (PDF)

Exposure to a Galactooligosaccharides/Inulin Prebiotic Mix at Different Developmental Time Points Differentially Modulates Immune Responses in Mice

Journal of agricultural and food chemistry, 2012-12, Vol.60 (48), p.11942-11951

2012

Volltextzugriff (PDF)

Perinatal and Postweaning Exposure to Galactooligosaccharides/Inulin Prebiotics Induced Biomarkers Linked to Tolerance Mechanism in a Mouse Model of Strong Allergic Sensitization

Journal of agricultural and food chemistry, 2013-07, Vol.61 (26), p.6311-6320

2013

Volltextzugriff (PDF)

Wheat ATI CM3, CM16 and 0.28 Allergens Produced in Pichia Pastoris Display a Different Eliciting Potential in Food Allergy to Wheat

Plants (Basel), 2018-11, Vol.7 (4), p.101

2018

Volltextzugriff (PDF)

Food allergy to wheat: differences in immunoglobulin E-binding proteins as a function of age or symptoms

Journal of cereal science, 2005-07, Vol.42 (1), p.109-117

2005

Volltextzugriff (PDF)

Mutational analysis of major IgE‐binding epitopes of recombinant bovine αS1‐casein

Clinical and translational allergy, 2011-08, Vol.1 (S1), p.P3-n/a, Article P3

2011

Volltextzugriff (PDF)

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

Volltextzugriff (PDF)

Relative quantification of salt soluble allergens in wheat by targeted mass spectrometry

Clinical and translational allergy, 2015-03, Vol.5 (18), p.P132-n/a

2015

Volltextzugriff (PDF)

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

Volltextzugriff (PDF)

What is the impact of genetic transformation on wheat allergenicity?

Clinical and translational allergy, 2015-03, Vol.5 (18), p.P133-n/a

2015

Volltextzugriff (PDF)

Influence of the Allelic Variants Encoded at the Gli-B1 Locus, Responsible for a Major Allergen of Wheat, on IgE Reactivity for Patients Suffering from Food Allergy to Wheat

Journal of agricultural and food chemistry, 2007-02, Vol.55 (3), p.799-805

2007

Volltextzugriff (PDF)

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

Volltextzugriff (PDF)

Deamidated gluten: specific detection and characterisation with INRA‐DG1 mAb

Clinical and translational allergy, 2015-03, Vol.5 (18), p.P136-n/a

2015

Volltextzugriff (PDF)

1 – 25 von 96

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(89)
Mit Volltextzugriff
(87)

Publikationsform

Sprache

Englisch
(84)
Französisch
(13)

Erscheinungsjahr

n.n

Thema

Life Sciences
(81)
Science & Technology
(62)
Life Sciences & Biomedicine
(60)
Food Engineering
(35)
Food Science & Technology
(34)
Humans
(33)
Wheat
(29)
Immunology
(26)
Biological And Medical Sciences
(25)
Allergy
(24)
Food Allergies
(24)
Fundamental And Applied Biological Sciences. Psychology
(23)
Chemical And Process Engineering
(22)
Engineering Sciences
(22)
Immunoglobulin E
(22)
Allergens
(21)
Chemistry
(20)
Physical Sciences
(19)
Animals
(18)
Chemistry, Applied
(18)

15 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

... seit 90 Tagen
(1)

Menü

Weitere Dienste

Einstellungen

Tolerance to heated egg in egg allergy: Explanations and implications for prevention and treatment

Acid Hydrolysis of Gluten Enhances the Skin Sensitizing Potential and Drives Diversification of IgE Reactivity to Unmodified Gluten Proteins

Towards reducing the immunogenic potential of wheat flour: omega gliadins encoded by the D genome of hexaploid wheat may also harbor epitopes for the serious food allergy WDEIA

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

Occupational immediate contact allergy to hydrolysed wheat protein after cosmetic exposure

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

Application of the adverse outcome pathway (AOP) concept to structure the available in vivo and in vitro mechanistic data for allergic sensitization to food proteins

Molecular and immunological characterization of wheat Serpin (Tri a 33)

Reduction of Allergenic Potential in Bread Wheat RNAi Transgenic Lines Silenced for CM3 , CM16 and 0.28 ATI Genes

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

A chimeric IgE that mimics IgE from patients allergic to acid-hydrolyzed wheat proteins is a novel tool for in vitro allergenicity assessment of functionalized glutens

Oral Immunotherapy With Partially Hydrolyzed Wheat-Based Cereals: A Pilot Study

Allergenicity of Fermented Foods: Emphasis on Seeds Protein-Based Products

Exposure to a Galactooligosaccharides/Inulin Prebiotic Mix at Different Developmental Time Points Differentially Modulates Immune Responses in Mice

Perinatal and Postweaning Exposure to Galactooligosaccharides/Inulin Prebiotics Induced Biomarkers Linked to Tolerance Mechanism in a Mouse Model of Strong Allergic Sensitization

Wheat ATI CM3, CM16 and 0.28 Allergens Produced in Pichia Pastoris Display a Different Eliciting Potential in Food Allergy to Wheat

Food allergy to wheat: differences in immunoglobulin E-binding proteins as a function of age or symptoms

Mutational analysis of major IgE‐binding epitopes of recombinant bovine αS1‐casein

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

Relative quantification of salt soluble allergens in wheat by targeted mass spectrometry

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

What is the impact of genetic transformation on wheat allergenicity?

Influence of the Allelic Variants Encoded at the Gli-B1 Locus, Responsible for a Major Allergen of Wheat, on IgE Reactivity for Patients Suffering from Food Allergy to Wheat

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

Deamidated gluten: specific detection and characterisation with INRA‐DG1 mAb

Suchergebnisse filtern