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Airway Exposure to House Dust Mite Promotes the Development of Allergy to Egg White in Mice

Clinical and experimental allergy, 2024-10, Vol.54 (10), p.777-780

2024

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Assessment of the Allergenic Potential of the Main Egg White Proteins in BALB/c Mice

Journal of agricultural and food chemistry, 2018-03, Vol.66 (11), p.2970-2976

2018

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Intestinal factors promoting the development of RORγt+ cells and oral tolerance

Frontiers in immunology, 2023-10, Vol.14, p.1294292-1294292

2023

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Egg White Ovalbumin Digestion Mimicking Physiological Conditions

Journal of agricultural and food chemistry, 2010-05, Vol.58 (9), p.5640-5648

2010

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Human Immunoglobulin E (IgE) Binding to Heated and Glycated Ovalbumin and Ovomucoid before and after in Vitro Digestion

Journal of agricultural and food chemistry, 2011-09, Vol.59 (18), p.10044-10051

2011

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Immunoreactivity of hen egg allergens: Influence on in vitro gastrointestinal digestion of the presence of other egg white proteins and of egg yolk

Food chemistry, 2013-01, Vol.136 (2), p.775-781

2013

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IgE-Binding and Immunostimulating Properties of Enzymatic Crosslinked Milk Proteins as Influenced by Food Matrix and Digestibility

Nutrients, 2022-11, Vol.14 (21), p.4584

2022

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Role of dietary lipids in food allergy

Critical reviews in food science and nutrition, 2020-06, Vol.60 (11), p.1797-1814

López-Fandiño, Rosina

2020

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Regulation of Exacerbated Immune Responses in Human Peripheral Blood Cells by Hydrolysed Egg White Proteins

PloS one, 2016-03, Vol.11 (3), p.e0151813-e0151813

2016

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Sensitizing and Eliciting Capacity of Egg White Proteins in BALB/c Mice As Affected by Processing

Journal of agricultural and food chemistry, 2017-06, Vol.65 (22), p.4500-4508

2017

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Oral Immunotherapy with Egg Peptides Induces Innate and Adaptive Tolerogenic Responses

Molecular nutrition & food research, 2019-09, Vol.63 (17), p.e1900144-n/a

2019

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Egg Yolk Provides Th2 Adjuvant Stimuli and Promotes Sensitization to Egg White Allergens in BALB/c Mice

Molecular nutrition & food research, 2018-07, Vol.62 (13), p.e1800057-n/a

2018

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Retinoic Acid Induces Functionally Suppressive Foxp3+RORγt+ T Cells In Vitro

Frontiers in immunology, 2021-08, Vol.12, p.675733-675733

2021

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Health effects and technological features of caseinomacropeptide

International dairy journal, 2006-11, Vol.16 (11), p.1324-1333

2006

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Identification of IgE-Binding Peptides in Hen Egg Ovalbumin Digested in Vitro with Human and Simulated Gastroduodenal Fluids

Journal of agricultural and food chemistry, 2014-01, Vol.62 (1), p.152-158

2014

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Immunological behavior of in vitro digested egg‐white lysozyme

Molecular nutrition & food research, 2014-03, Vol.58 (3), p.614-624

2014

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Ovalbumin-Derived Peptides Activate Retinoic Acid Signalling Pathways and Induce Regulatory Responses Through Toll-Like Receptor Interactions

Nutrients, 2020-03, Vol.12 (3), p.831

2020

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Influence of the carbohydrate moieties on the immunoreactivity and digestibility of the egg allergen ovomucoid

PloS one, 2013-11, Vol.8 (11), p.e80810-e80810

2013

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Immunomodulating peptides for food allergy prevention and treatment

Critical reviews in food science and nutrition, 2018-07, Vol.58 (10), p.1629-1649

2018

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Triacylglycerides and Phospholipids from Egg Yolk Differently Influence the Immunostimulating Properties of Egg White Proteins

Nutrients, 2021-09, Vol.13 (10), p.3301

2021

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Pepsin Egg White Hydrolysate Improves Glucose Metabolism Complications Related to Metabolic Syndrome in Zucker Fatty Rats

Nutrients, 2018-04, Vol.10 (4), p.441

2018

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Antibody binding and functional properties of whey protein hydrolysates obtained under high pressure

Food hydrocolloids, 2009-05, Vol.23 (3), p.593-599

2009

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Effect of the long-term intake of an egg white hydrolysate on the oxidative status and blood lipid profile of spontaneously hypertensive rats

Food chemistry, 2008-07, Vol.109 (2), p.361-367

2008

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Vascular Effects, Angiotensin I-Converting Enzyme (ACE)-Inhibitory Activity, and Antihypertensive Properties of Peptides Derived from Egg White

Journal of agricultural and food chemistry, 2007-12, Vol.55 (26), p.10615-10621

2007

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Residual α-Gal in digested beef, pork and lamb meat submitted to different cooking methods

Food science & technology, 2024-07, Vol.204, p.116441, Article 116441

2024

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Airway Exposure to House Dust Mite Promotes the Development of Allergy to Egg White in Mice

Assessment of the Allergenic Potential of the Main Egg White Proteins in BALB/c Mice

Intestinal factors promoting the development of RORγt+ cells and oral tolerance

Egg White Ovalbumin Digestion Mimicking Physiological Conditions

Human Immunoglobulin E (IgE) Binding to Heated and Glycated Ovalbumin and Ovomucoid before and after in Vitro Digestion

Immunoreactivity of hen egg allergens: Influence on in vitro gastrointestinal digestion of the presence of other egg white proteins and of egg yolk

IgE-Binding and Immunostimulating Properties of Enzymatic Crosslinked Milk Proteins as Influenced by Food Matrix and Digestibility

Role of dietary lipids in food allergy

Regulation of Exacerbated Immune Responses in Human Peripheral Blood Cells by Hydrolysed Egg White Proteins

Sensitizing and Eliciting Capacity of Egg White Proteins in BALB/c Mice As Affected by Processing

Oral Immunotherapy with Egg Peptides Induces Innate and Adaptive Tolerogenic Responses

Egg Yolk Provides Th2 Adjuvant Stimuli and Promotes Sensitization to Egg White Allergens in BALB/c Mice

Retinoic Acid Induces Functionally Suppressive Foxp3+RORγt+ T Cells In Vitro

Health effects and technological features of caseinomacropeptide

Identification of IgE-Binding Peptides in Hen Egg Ovalbumin Digested in Vitro with Human and Simulated Gastroduodenal Fluids

Immunological behavior of in vitro digested egg‐white lysozyme

Ovalbumin-Derived Peptides Activate Retinoic Acid Signalling Pathways and Induce Regulatory Responses Through Toll-Like Receptor Interactions

Influence of the carbohydrate moieties on the immunoreactivity and digestibility of the egg allergen ovomucoid

Immunomodulating peptides for food allergy prevention and treatment

Triacylglycerides and Phospholipids from Egg Yolk Differently Influence the Immunostimulating Properties of Egg White Proteins

Pepsin Egg White Hydrolysate Improves Glucose Metabolism Complications Related to Metabolic Syndrome in Zucker Fatty Rats

Antibody binding and functional properties of whey protein hydrolysates obtained under high pressure

Effect of the long-term intake of an egg white hydrolysate on the oxidative status and blood lipid profile of spontaneously hypertensive rats

Vascular Effects, Angiotensin I-Converting Enzyme (ACE)-Inhibitory Activity, and Antihypertensive Properties of Peptides Derived from Egg White

Residual α-Gal in digested beef, pork and lamb meat submitted to different cooking methods

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