about
Fish allergens at a glance: variable allergenicity of parvalbumins, the major fish allergensDeterminants of food allergy.Cloning, expression and patient IgE reactivity of recombinant Pru du 6, an 11S globulin from almond.Compositional and proteomic analyses of genetically modified broccoli (Brassica oleracea var. italica) harboring an agrobacterial gene.The role of protein digestibility and antacids on food allergy outcomes.In silico identification of IgE-binding epitopes of osmotin protein.IgE and IgG4 Epitope Mapping of Food Allergens with a Peptide Microarray Immunoassay.Analyzing pepsin degradation assay conditions used for allergenicity assessments to ensure that pepsin susceptible and pepsin resistant dietary proteins are distinguishable.Innate immunostimulatory properties of allergens and their relevance to food allergy.Allergenic Characterization of 27-kDa Glycoprotein, a Novel Heat Stable Allergen, from the Pupa of Silkworm, Bombyx mori.Food-dependent exercise-induced anaphylaxis in childhood.Disulfide-related proteomic studies on food allergens.Food allergy and the oral immunotherapy approach.Food Allergens: Is There a Correlation between Stability to Digestion and Allergenicity?Early life factors that affect allergy development.Bioinformatic screening and detection of allergen cross-reactive IgE-binding epitopes.Digestibility and IgE-binding of glycosylated codfish parvalbumin.Should digestion assays be used to estimate persistence of potential allergens in tests for safety of novel food proteins?Rapid screening for potential epitopes reactive with a polycolonal antibody by solution-phase H/D exchange monitored by FT-ICR mass spectrometry.In vitro gastric and intestinal digestions of pulsed light-treated shrimp extracts.In vitro gastrointestinal digestion of glabrous canaryseed proteins as affected by variety and thermal treatment.What Characteristics Confer Proteins the Ability to Induce Allergic Responses? IgE Epitope Mapping and Comparison of the Structure of Soybean 2S Albumins and Ara h 2.Mechanismen und Risikofaktoren für Typ 1 Nahrungsmittelallergien: Die Rolle der gastrischen VerdauungStability of allergens
P2860
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P2860
description
2004 nî lūn-bûn
@nan
2004 թուականի Յունուարին հրատարակուած գիտական յօդուած
@hyw
2004 թվականի հունվարին հրատարակված գիտական հոդված
@hy
2004年の論文
@ja
2004年論文
@yue
2004年論文
@zh-hant
2004年論文
@zh-hk
2004年論文
@zh-mo
2004年論文
@zh-tw
2004年论文
@wuu
name
What makes a food protein an allergen?
@ast
What makes a food protein an allergen?
@en
What makes a food protein an allergen?
@nl
type
label
What makes a food protein an allergen?
@ast
What makes a food protein an allergen?
@en
What makes a food protein an allergen?
@nl
prefLabel
What makes a food protein an allergen?
@ast
What makes a food protein an allergen?
@en
What makes a food protein an allergen?
@nl
P2860
P1476
What makes a food protein an allergen?
@en
P2093
Gary A Bannon
P2860
P2888
P356
10.1007/S11882-004-0042-0
P577
2004-01-01T00:00:00Z
P6179
1031225398