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Twenty-eight years of GM Food and feed without harm: why not accept them?

GM crops & food, 2024-12, Vol.15 (1), p.40-50

Goodman, Richard E

2024

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Safety evaluation of Fy Protein™ (Nutritional Fungi Protein), a macroingredient for human consumption

Food and chemical toxicology, 2022-08, Vol.166, p.113005-113005, Article 113005

2022

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Carbohydrate epitopes currently recognized as targets for IgE antibodies

Allergy (Copenhagen), 2021-08, Vol.76 (8), p.2383-2394

2021

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Combining 2-DE immunoblots and mass spectrometry to identify putative soybean (Glycine max) allergens

Food and chemical toxicology, 2018-06, Vol.116 (Pt B), p.207-215

2018

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AllergenOnline: A peer-reviewed, curated allergen database to assess novel food proteins for potential cross-reactivity

Molecular nutrition & food research, 2016-05, Vol.60 (5), p.1183-1198

2016

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Genetic variability and evolutionary dynamics of atypical Papaya ringspot virus infecting Papaya

PloS one, 2021-10, Vol.16 (10), p.e0258298-e0258298

2021

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Evaluation of Endogenous Allergens for the Safety Evaluation of Genetically Engineered Food Crops: Review of Potential Risks, Test Methods, Examples and Relevance

Journal of agricultural and food chemistry, 2013-09, Vol.61 (35), p.8317-8332

2013

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A comparative study of human IgE binding to proteins of a genetically modified (GM) soybean and six non-GM soybeans grown in multiple locations

Food and chemical toxicology, 2018-02, Vol.112, p.216-223

2018

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Evaluation of the potential food allergy risks of human lactoferrin expressed in Komagataella phaffii

Frontiers in immunology, 2024-07, Vol.15, p.1380028

2024

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Identification of hemocyanin as a novel non-cross-reactive allergen from the giant freshwater shrimp Macrobrachium rosenbergii

Molecular nutrition & food research, 2011-10, Vol.55 (10), p.1492-1498

2011

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Challenges in Gluten Analysis: A Comparison of Four Commercial Sandwich ELISA Kits

Foods, 2022-02, Vol.11 (5), p.706

2022

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Keeping Allergen Names Clear and Defined

Frontiers in immunology, 2019-11, Vol.10, p.2600-2600

2019

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The WHO/IUIS Allergen Nomenclature

Allergy (Copenhagen), 2019-03, Vol.74 (3), p.429-431

2019

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Immunological and Proteomic Analysis of Proteins from Three Soybean Lines Were Tested to Identify Proteins Commonly Bound By IgE from Sensitized Subjects

Journal of allergy and clinical immunology, 2015-02, Vol.135 (2), p.AB248-AB248

2015

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Suggested Improvements for the Allergenicity Assessment of Genetically Modified Plants Used in Foods

Current allergy and asthma reports, 2011-08, Vol.11 (4), p.317-324

2011

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Evaluating potential risks of food allergy of novel food sources based on comparison of proteins predicted from genomes and compared to www.AllergenOnline.org

Food and chemical toxicology, 2021-01, Vol.147, p.111888-111888, Article 111888

2021

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Comparison of Human IgE Binding to Protein Extracts from a Genetically Modified Soybean and Five Non-Transgenic Soybean Lines

Journal of allergy and clinical immunology, 2015-02, Vol.135 (2), p.AB34-AB34

2015

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Development of a Sequence Searchable Database of Celiac Disease-Associated Peptides and Proteins for Risk Assessment of Novel Food Proteins

Frontiers in allergy, 2022-05, Vol.3, p.900573-900573

2022

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Food and Feed Safety of Genetically Engineered Food Crops

Toxicological sciences, 2018-04, Vol.162 (2), p.361-371

2018

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Phleum pratense-pollen adaptive variations and pollen microbiome investigation under different climatic regions and prospects of allergenicity

International journal of biometeorology, 2024-11, Vol.68 (11), p.2227-2240

2024

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Assessing the Impact of Lipids on the Allergenic Potential of Peanuts Using a Germ-Free Murine Model of Food Allergy

Journal of allergy and clinical immunology, 2016-02, Vol.137 (2), p.AB269-AB269

2016

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Development of a Germ-Free Murine Model for Prediction of Food Allergen Potency: Preliminary Studies Using Peanut Ara h1 and Ara h2 As Model Food Allergens

Journal of allergy and clinical immunology, 2016-02, Vol.137 (2), p.AB406-AB406

2016

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WHO/IUIS Allergen Nomenclature: Providing a common language

Molecular immunology, 2018-08, Vol.100, p.3-13

2018

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Computational modeling and functional characterization of a GgChi: A class III chitinase from corms of Gladiolus grandiflorus

The Kaohsiung journal of medical sciences, 2018-12, Vol.34 (12), p.673-683

2018

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Evaluating the Potential Allergenicity of Dietary Proteins Using Model Allergenic and Weak/Non-Allergenic Proteins in Germ-Free Mice

Journal of allergy and clinical immunology, 2015-02, Vol.135 (2), p.AB29-AB29

2015

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Twenty-eight years of GM Food and feed without harm: why not accept them?

Safety evaluation of Fy Protein™ (Nutritional Fungi Protein), a macroingredient for human consumption

Carbohydrate epitopes currently recognized as targets for IgE antibodies

Combining 2-DE immunoblots and mass spectrometry to identify putative soybean (Glycine max) allergens

AllergenOnline: A peer-reviewed, curated allergen database to assess novel food proteins for potential cross-reactivity

Genetic variability and evolutionary dynamics of atypical Papaya ringspot virus infecting Papaya

Evaluation of Endogenous Allergens for the Safety Evaluation of Genetically Engineered Food Crops: Review of Potential Risks, Test Methods, Examples and Relevance

A comparative study of human IgE binding to proteins of a genetically modified (GM) soybean and six non-GM soybeans grown in multiple locations

Evaluation of the potential food allergy risks of human lactoferrin expressed in Komagataella phaffii

Identification of hemocyanin as a novel non-cross-reactive allergen from the giant freshwater shrimp Macrobrachium rosenbergii

Challenges in Gluten Analysis: A Comparison of Four Commercial Sandwich ELISA Kits

Keeping Allergen Names Clear and Defined

The WHO/IUIS Allergen Nomenclature

Immunological and Proteomic Analysis of Proteins from Three Soybean Lines Were Tested to Identify Proteins Commonly Bound By IgE from Sensitized Subjects

Suggested Improvements for the Allergenicity Assessment of Genetically Modified Plants Used in Foods

Evaluating potential risks of food allergy of novel food sources based on comparison of proteins predicted from genomes and compared to www.AllergenOnline.org

Comparison of Human IgE Binding to Protein Extracts from a Genetically Modified Soybean and Five Non-Transgenic Soybean Lines

Development of a Sequence Searchable Database of Celiac Disease-Associated Peptides and Proteins for Risk Assessment of Novel Food Proteins

Food and Feed Safety of Genetically Engineered Food Crops

Phleum pratense-pollen adaptive variations and pollen microbiome investigation under different climatic regions and prospects of allergenicity

Assessing the Impact of Lipids on the Allergenic Potential of Peanuts Using a Germ-Free Murine Model of Food Allergy

Development of a Germ-Free Murine Model for Prediction of Food Allergen Potency: Preliminary Studies Using Peanut Ara h1 and Ara h2 As Model Food Allergens

WHO/IUIS Allergen Nomenclature: Providing a common language

Computational modeling and functional characterization of a GgChi: A class III chitinase from corms of Gladiolus grandiflorus

Evaluating the Potential Allergenicity of Dietary Proteins Using Model Allergenic and Weak/Non-Allergenic Proteins in Germ-Free Mice

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