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Endogenous allergens and compositional analysis in the allergenicity assessment of genetically modified plants

Food and chemical toxicology, 2013-12, Vol.62, p.1-6

2013

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Plasticization of a Protein-Based Film by Glycerol: A Spectroscopic, Mechanical, and Thermal Study

Journal of agricultural and food chemistry, 2006-06, Vol.54 (13), p.4611-4616

2006

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IgE epitopes of intact and digested Ara h 1: A comparative study in humans and rats

Molecular immunology, 2012-07, Vol.51 (3-4), p.337-346

2012

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Maternal Dietary Intake and Subsequent Allergy Development

Journal of allergy and clinical immunology, 2012-02, Vol.129 (2), p.AB173-AB173

2012

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Food allergy and its relevance to industrial food proteins

Biotechnology advances, 2005-09, Vol.23 (6), p.409-414

2005

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Effect of Grain Structure and Cooking on Sorghum and Maize in vitro Protein Digestibility

Journal of cereal science, 2002-02, Vol.35 (2), p.161-174

2002

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Chemical imaging: the distribution of ions and molecules in developing and mature wheat grain

Journal of cereal science, 2005-03, Vol.41 (2), p.193-201

2005

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Composition and surface properties of dough liquor

Journal of cereal science, 2006-05, Vol.43 (3), p.284-292

2006

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Application of proteomic techniques to protein and peptide profiling of Teleme cheese made from different types of milk

International dairy journal, 2008-06, Vol.18 (6), p.605-614

2008

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Bubble Formation and Stabilization in Bread Dough

Food and bioproducts processing, 2003-09, Vol.81 (3), p.189-193

2003

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Mass spectrometric analysis of allergens in roasted walnuts

Journal of proteomics, 2016-06, Vol.142, p.62-69

2016

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The prevalence, cost and basis of food allergy across Europe

Allergy, 2007-07, Vol.62 (7), p.717-722

2007

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Effect of heating and glycation on the allergenicity of 2S albumins (Ara h 2/6) from peanut

PloS one, 2011-08, Vol.6 (8), p.e23998-e23998

2011

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Boiling peanut Ara h 1 results in the formation of aggregates with reduced allergenicity

Molecular nutrition & food research, 2011-12, Vol.55 (12), p.1887-1894

2011

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Effect of roasting on the allergenicity of major peanut allergens Ara h 1 and Ara h 2/6: the necessity of degranulation assays

Clinical and experimental allergy, 2011-11, Vol.41 (11), p.1631-1642

2011

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In vitro digestibility of β-casein and β-lactoglobulin under simulated human gastric and duodenal conditions: A multi-laboratory evaluation

Regulatory toxicology and pharmacology, 2009-12, Vol.55 (3), p.372-381

2009

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multinational birth cohort of EuroPrevall: background, aims and methods

Allergy (Copenhagen), 2010-04, Vol.65 (4), p.482-490

2010

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Phospholipid Interactions Protect the Milk Allergen α-Lactalbumin from Proteolysis during in Vitro Digestion

Journal of agricultural and food chemistry, 2005-12, Vol.53 (25), p.9810-9816

2005

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Approaches to risk assessment in food allergy: Report from a workshop ‘‘developing a framework for assessing the risk from allergenic foods

Food and chemical toxicology, 2009-02, Vol.47 (2), p.480-489

2009

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Proteomic approaches for qualitative and quantitative characterisation of food allergens

Regulatory toxicology and pharmacology, 2010-12, Vol.58 (3), p.S42-S46

2010

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Remodelling of arabinoxylan in wheat (Triticum aestivum) endosperm cell walls during grain filling

Planta, 2009-02, Vol.229 (3), p.667-680

2009

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Spectroscopic analysis of diversity in the spatial distribution of arabinoxylan structures in endosperm cell walls of cereal species in the HEALTHGRAIN diversity collection

Journal of cereal science, 2012-09, Vol.56 (2), p.134-141

2012

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A framework for measuring the social impact of food allergy across Europe: a EuroPrevall state of the art paper

Allergy, 2007-07, Vol.62 (7), p.733-737

2007

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Information provision for allergic consumers – where are we going with food allergen labelling?

Allergy (Copenhagen), 2004-12, Vol.59 (12), p.1262-1268

2004

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Food allergens of plant origin—their molecular and evolutionary relationships

Trends in Food Science & Technology, 2003-04, Vol.14 (4), p.145-156

2003

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Endogenous allergens and compositional analysis in the allergenicity assessment of genetically modified plants

Plasticization of a Protein-Based Film by Glycerol: A Spectroscopic, Mechanical, and Thermal Study

IgE epitopes of intact and digested Ara h 1: A comparative study in humans and rats

Maternal Dietary Intake and Subsequent Allergy Development

Food allergy and its relevance to industrial food proteins

Effect of Grain Structure and Cooking on Sorghum and Maize in vitro Protein Digestibility

Chemical imaging: the distribution of ions and molecules in developing and mature wheat grain

Composition and surface properties of dough liquor

Application of proteomic techniques to protein and peptide profiling of Teleme cheese made from different types of milk

Bubble Formation and Stabilization in Bread Dough

Mass spectrometric analysis of allergens in roasted walnuts

The prevalence, cost and basis of food allergy across Europe

Effect of heating and glycation on the allergenicity of 2S albumins (Ara h 2/6) from peanut

Boiling peanut Ara h 1 results in the formation of aggregates with reduced allergenicity

Effect of roasting on the allergenicity of major peanut allergens Ara h 1 and Ara h 2/6: the necessity of degranulation assays

In vitro digestibility of β-casein and β-lactoglobulin under simulated human gastric and duodenal conditions: A multi-laboratory evaluation

multinational birth cohort of EuroPrevall: background, aims and methods

Phospholipid Interactions Protect the Milk Allergen α-Lactalbumin from Proteolysis during in Vitro Digestion

Approaches to risk assessment in food allergy: Report from a workshop ‘‘developing a framework for assessing the risk from allergenic foods

Proteomic approaches for qualitative and quantitative characterisation of food allergens

Remodelling of arabinoxylan in wheat (Triticum aestivum) endosperm cell walls during grain filling

Spectroscopic analysis of diversity in the spatial distribution of arabinoxylan structures in endosperm cell walls of cereal species in the HEALTHGRAIN diversity collection

A framework for measuring the social impact of food allergy across Europe: a EuroPrevall state of the art paper

Information provision for allergic consumers – where are we going with food allergen labelling?

Food allergens of plant origin—their molecular and evolutionary relationships

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