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Metabolomics toward personalized medicine

Mass spectrometry reviews, 2019-05, Vol.38 (3), p.221-238

2019

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Interaction of nanoparticles with proteins: relation to bio-reactivity of the nanoparticle

Journal of nanobiotechnology, 2013-07, Vol.11 (1), p.26-26, Article 26

2013

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Next Generation of Food Allergen Quantification Using Mass Spectrometric Systems

Journal of proteome research, 2014-08, Vol.13 (8), p.3499-3509

2014

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Anisakis – A food-borne parasite that triggers allergic host defences

International journal for parasitology, 2013-11, Vol.43 (12-13), p.1047-1057

2013

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Seafood allergy: A comprehensive review of fish and shellfish allergens

Molecular immunology, 2018-08, Vol.100, p.28-57

2018

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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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Cross-reactive epitopes and their role in food allergy

Journal of allergy and clinical immunology, 2023-05, Vol.151 (5), p.1178-1190

2023

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Impact of heat processing on the detection of the major shellfish allergen tropomyosin in crustaceans and molluscs using specific monoclonal antibodies

Food chemistry, 2013-12, Vol.141 (4), p.4031-4039

2013

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Fish Allergy: In Review

Clinical reviews in allergy & immunology, 2014-06, Vol.46 (3), p.258-271

2014

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Aptameric biosensor for the sensitive detection of major shrimp allergen, tropomyosin

Food chemistry, 2020-06, Vol.314, p.126133-126133, Article 126133

2020

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Relationship between Serum Omega-3 Fatty Acid and Asthma Endpoints

International journal of environmental research and public health, 2018-12, Vol.16 (1), p.43

2018

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Biological reactivity of zinc oxide nanoparticles with mammalian test systems: an overview

Nanomedicine (London, England), 2015-07, Vol.10 (13), p.2075-2092

2015

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Anisakis Nematodes in Fish and Shellfish- from infection to allergies

International journal for parasitology. Parasites and wildlife, 2019-08, Vol.9, p.384-393

2019

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Expanding the allergen repertoire of salmon and catfish

Allergy (Copenhagen), 2021-05, Vol.76 (5), p.1443-1453

2021

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Food processing and occupational respiratory allergy‐ An EAACI position paper

Allergy (Copenhagen), 2019-10, Vol.74 (10), p.1852-1871

2019

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Biocompatibility and biodegradation studies of a commercial zinc alloy for temporary mini-implant applications

Scientific reports, 2017-11, Vol.7 (1), p.15605-11, Article 15605

2017

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AllerCatPro 2.0: a web server for predicting protein allergenicity potential

Nucleic acids research, 2022-07, Vol.50 (W1), p.W36

2022

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IgE Reactivity of Blue Swimmer Crab (Portunus pelagicus) Tropomyosin, Por p 1, and Other Allergens; Cross-Reactivity with Black Tiger Prawn and Effects of Heating

PloS one, 2013-06, Vol.8 (6), p.e67487-e67487

2013

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Structure-based epitope prediction and assessment of cross-reactivity of Myrmecia pilosula venom-specific IgE and recombinant Sol g proteins (Solenopsis geminata)

Scientific reports, 2024-05, Vol.14 (1), p.11145-11145, Article 11145

2024

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Antibody reactivity to the major fish allergen parvalbumin is determined by isoforms and impact of thermal processing

Food chemistry, 2014-04, Vol.148, p.321-328

2014

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Effect of thermal processing on T cell reactivity of shellfish allergens - Discordance with IgE reactivity

PloS one, 2017-03, Vol.12 (3), p.e0173549-e0173549

2017

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Conservation Analysis of B-Cell Allergen Epitopes to Predict Clinical Cross-Reactivity Between Shellfish and Inhalant Invertebrate Allergens

Frontiers in immunology, 2019-11, Vol.10, p.2676-2676

2019

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Protein extraction protocols for optimal proteome measurement and arginine kinase quantitation from cricket Acheta domesticus for food safety assessment

Food chemistry, 2021-06, Vol.348, p.129110-129110, Article 129110

2021

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Identification of vicilin, legumin and antimicrobial peptide 2a as macadamia nut allergens

Food chemistry, 2022-02, Vol.370, p.131028-131028, Article 131028

2022

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Mollusk allergy: Not simply cross‐reactivity with crustacean allergens

Allergy (Copenhagen), 2022-10, Vol.77 (10), p.3127-3130

2022

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Metabolomics toward personalized medicine

Interaction of nanoparticles with proteins: relation to bio-reactivity of the nanoparticle

Next Generation of Food Allergen Quantification Using Mass Spectrometric Systems

Anisakis – A food-borne parasite that triggers allergic host defences

Seafood allergy: A comprehensive review of fish and shellfish allergens

WHO/IUIS Allergen Nomenclature: Providing a common language

Cross-reactive epitopes and their role in food allergy

Impact of heat processing on the detection of the major shellfish allergen tropomyosin in crustaceans and molluscs using specific monoclonal antibodies

Fish Allergy: In Review

Aptameric biosensor for the sensitive detection of major shrimp allergen, tropomyosin

Relationship between Serum Omega-3 Fatty Acid and Asthma Endpoints

Biological reactivity of zinc oxide nanoparticles with mammalian test systems: an overview

Anisakis Nematodes in Fish and Shellfish- from infection to allergies

Expanding the allergen repertoire of salmon and catfish

Food processing and occupational respiratory allergy‐ An EAACI position paper

Biocompatibility and biodegradation studies of a commercial zinc alloy for temporary mini-implant applications

AllerCatPro 2.0: a web server for predicting protein allergenicity potential

IgE Reactivity of Blue Swimmer Crab (Portunus pelagicus) Tropomyosin, Por p 1, and Other Allergens; Cross-Reactivity with Black Tiger Prawn and Effects of Heating

Structure-based epitope prediction and assessment of cross-reactivity of Myrmecia pilosula venom-specific IgE and recombinant Sol g proteins (Solenopsis geminata)

Antibody reactivity to the major fish allergen parvalbumin is determined by isoforms and impact of thermal processing

Effect of thermal processing on T cell reactivity of shellfish allergens - Discordance with IgE reactivity

Conservation Analysis of B-Cell Allergen Epitopes to Predict Clinical Cross-Reactivity Between Shellfish and Inhalant Invertebrate Allergens

Protein extraction protocols for optimal proteome measurement and arginine kinase quantitation from cricket Acheta domesticus for food safety assessment

Identification of vicilin, legumin and antimicrobial peptide 2a as macadamia nut allergens

Mollusk allergy: Not simply cross‐reactivity with crustacean allergens

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