Detalhe da pesquisa
1.
Development of incurred chocolate bars and broth powder with six fully characterised food allergens as test materials for food allergen analysis.
Anal Bioanal Chem
; 414(8): 2553-2570, 2022 Mar.
Artigo
em Inglês
| MEDLINE | ID: mdl-35201367
2.
Relative reactivity to egg white and yolk or change upon heating as markers for baked egg tolerance.
Pediatr Allergy Immunol
; 30(2): 225-233, 2019 03.
Artigo
em Inglês
| MEDLINE | ID: mdl-30475427
3.
Meta-analysis of IgE-binding allergen epitopes.
Clin Immunol
; 153(1): 31-9, 2014 Jul.
Artigo
em Inglês
| MEDLINE | ID: mdl-24680999
4.
High-resolution mass spectrometry unveils the molecular changes of ovalbumin induced by heating and their influence on IgE binding capacity.
Food Chem
; 395: 133624, 2022 Nov 30.
Artigo
em Inglês
| MEDLINE | ID: mdl-35820272
5.
Critical structural elements for the antigenicity of wheat allergen LTP1 (Tri a 14) revealed by site-directed mutagenesis.
Sci Rep
; 12(1): 12253, 2022 07 18.
Artigo
em Inglês
| MEDLINE | ID: mdl-35851276
6.
Digestion differently affects the ability of native and thermally aggregated ovalbumin to trigger basophil activation.
Food Res Int
; 118: 108-114, 2019 04.
Artigo
em Inglês
| MEDLINE | ID: mdl-30898346
7.
Acid-Hydrolyzed Gliadins Worsen Food Allergies through Early Sensitization.
Mol Nutr Food Res
; 62(17): e1800159, 2018 09.
Artigo
em Inglês
| MEDLINE | ID: mdl-29979829
8.
Intestinal translocation capabilities of wheat allergens using the Caco-2 cell line.
J Agric Food Chem
; 55(11): 4576-83, 2007 May 30.
Artigo
em Inglês
| MEDLINE | ID: mdl-17477542
9.
How Proteins Aggregate Can Reduce Allergenicity: Comparison of Ovalbumins Heated under Opposite Electrostatic Conditions.
J Agric Food Chem
; 65(18): 3693-3701, 2017 May 10.
Artigo
em Inglês
| MEDLINE | ID: mdl-28434227
10.
Structural Basis of IgE Binding to α- and γ-Gliadins: Contribution of Disulfide Bonds and Repetitive and Nonrepetitive Domains.
J Agric Food Chem
; 63(29): 6546-54, 2015 Jul 29.
Artigo
em Inglês
| MEDLINE | ID: mdl-26186140
11.
The nature of the apolar phase influences the structure of the protein emulsifier in oil-in-water emulsions stabilized by bovine serum albumin. A front-surface fluorescence study.
Adv Colloid Interface Sci
; 108-109: 87-94, 2004 May 20.
Artigo
em Inglês
| MEDLINE | ID: mdl-15072931
12.
Flavor perception and aroma release from model dairy desserts.
J Agric Food Chem
; 52(11): 3478-85, 2004 Jun 02.
Artigo
em Inglês
| MEDLINE | ID: mdl-15161219
13.
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.
Mol Nutr Food Res
; 56(2): 336-44, 2012 Feb.
Artigo
em Inglês
| MEDLINE | ID: mdl-22147540
14.
Perceptual interactions between characteristic notes smelled above aqueous solutions of odorant mixtures.
Chem Senses
; 32(4): 319-27, 2007 May.
Artigo
em Inglês
| MEDLINE | ID: mdl-17301061