Boiling peanut Ara h 1 results in the formation of aggregates with reduced allergenicity.
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Peanut Allergy, Allergen Composition, and Methods of Reducing Allergenicity: A ReviewAssessment of the sensitizing potential of processed peanut proteins in Brown Norway rats: roasting does not enhance allergenicityPurification and recombinant expression of major peanut allergen Ara h 1.Improving the safety of oral immunotherapy for food allergy.Nuts 'n' guts: transport of food allergens across the intestinal epitheliumHeat processing of peanut seed enhances the sensitization potential of the major peanut allergen Ara h 6Impact of dietary factors and food processing on food allergy.Effect of processing technologies on the allergenicity of food products.Use of a rat basophil leukemia (RBL) cell-based immunological assay for allergen identification, clinical diagnosis of allergy, and identification of anti-allergy agents for use in immunotherapy.Effect of thermal processing on mealworm allergenicity.Evaluating pH-induced gastrointestinal aggregation of Arachis hypogaea 1 fragments as potential components of peanut allergy.Heat-induced alterations in cashew allergen solubility and IgE bindingIn vitro evaluation of digestive and endolysosomal enzymes to cleave CML-modified Ara h 1 peptides.Ara h 1 structure is retained after roasting and is important for enhanced binding to IgE.Conformation affects the potential allergenicity of ovalbumin after heating and glycation.Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposesEffects of daily food processing on allergenicity.Peanut allergens are rapidly transferred in human breast milk and can prevent sensitization in mice.The effect of thermal processing on the behaviour of peanut allergen peptide targets used in multiple reaction monitoring mass spectrometry experiments
P2860
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P2860
Boiling peanut Ara h 1 results in the formation of aggregates with reduced allergenicity.
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2011 nî lūn-bûn
@nan
2011年の論文
@ja
2011年学术文章
@wuu
2011年学术文章
@zh-cn
2011年学术文章
@zh-hans
2011年学术文章
@zh-my
2011年学术文章
@zh-sg
2011年學術文章
@yue
2011年學術文章
@zh
2011年學術文章
@zh-hant
name
Boiling peanut Ara h 1 results in the formation of aggregates with reduced allergenicity.
@en
Boiling peanut Ara h 1 results in the formation of aggregates with reduced allergenicity.
@nl
type
label
Boiling peanut Ara h 1 results in the formation of aggregates with reduced allergenicity.
@en
Boiling peanut Ara h 1 results in the formation of aggregates with reduced allergenicity.
@nl
prefLabel
Boiling peanut Ara h 1 results in the formation of aggregates with reduced allergenicity.
@en
Boiling peanut Ara h 1 results in the formation of aggregates with reduced allergenicity.
@nl
P2093
P2860
P356
P1476
Boiling peanut Ara h 1 results in the formation of aggregates with reduced allergenicity.
@en
P2093
A Patrick Gunning
Ad P H Jansen
Alan R Mackie
E N Clare Mills
Fany Blanc
Harry J Wichers
Hervé Bernard
Huub F J Savelkoul
Janneke Ruinemans-Koerts
Jean-Michel Wal
P2860
P304
P356
10.1002/MNFR.201100251
P577
2011-11-16T00:00:00Z