Ovalbumin Modified with Pyrraline, a Maillard Reaction Product, shows Enhanced T-cell Immunogenicity

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Advanced glycation end products of human  2 glycoprotein I modulate the maturation and function of DCs

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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

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Glycation compounds in peanuts

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Impact of Maillard Reaction on Immunoreactivity and Allergenicity of the Hazelnut Allergen Cor a 11

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Formation of Maillard Reaction Products during Heat Treatment of Carrots

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

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Oral tolerance induction does not resolve gastrointestinal inflammation in a mouse model offoodallergy

(2011) Manja Burggraf et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Effects of Heating and Glycation of β-Lactoglobulin on Its Recognition by IgE of Sera from Cow Milk Allergy Patients

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Glycation of a food allergen by the Maillard reaction enhances its T-cell immunogenicity: Role of macrophage scavenger receptor class A type I and II

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