Reduction of the histamine content and immunoreactivity of parvalbumin in Decapterus maruadsi by a Maillard reaction combined with pressure treatment

Reduction of biogenic amines in sufu by ethanol addition during ripening stage

(2018) Shuang Qiu et al.   FOOD CHEMISTRY

Modifications in gut microbiota and fermentation metabolites in the hindgut of rats after the consumption of galactooligosaccharide glycated with a fish peptide

(2018) Weiya Jin et al.   Food & Function

Histamine reduction by Maillard reaction with glucose

(2017) Wei Jiang et al.   FOOD CONTROL

Immunology of Food Allergy

(2017) Leticia Tordesillas et al.   IMMUNITY

Effect of Maillard reaction on the structural and immunological properties of recombinant silver carp parvalbumin

(2017) Yong-Juan Zhao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Protein-bound Vaccinium fruit polyphenols decrease IgE binding to peanut allergens and RBL-2H3 mast cell degranulation in vitro

(2017) Nathalie J. Plundrich et al.   Food & Function

Scombroid syndrome

(2016) Erminia Ridolo et al.   Current Opinion in Allergy and Clinical Immunology

Histamine (Scombroid) Fish Poisoning: a Comprehensive Review

(2015) Charles Feng et al.   CLINICAL REVIEWS IN ALLERGY & IMMUNOLOGY

Identification and Inhibition of Histamine-Forming Bacteria in Blue Scad (Decapterus maruadsi) and Chub Mackerel (Scomber japonicus)

(2015) JIA-WEI HU et al.   JOURNAL OF FOOD PROTECTION

Immunological cross-reactivity between four distant parvalbumins—Impact on allergen detection and diagnostics

(2015) Michael F. Sharp et al.   MOLECULAR IMMUNOLOGY

Effects of temperature and pH on angiotensin-I-converting enzyme inhibitory activity and physicochemical properties of bovine casein peptide in aqueous Maillard reaction system

(2014) Zhanmei Jiang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Fish Allergens at a Glance: Variable Allergenicity of Parvalbumins, the Major Fish Allergens

(2014) Annette Kuehn et al.   Frontiers in Immunology

High pressure effects on allergen food proteins

(2013) Judit Somkuti et al.   BIOPHYSICAL CHEMISTRY

Differential immunogenicity and allergenicity of native and recombinant human lactoferrins: Role of glycosylation

(2012) Rachael J. Almond et al.   EUROPEAN JOURNAL OF IMMUNOLOGY

Concentrations of biogenic amines in fish, squid and octopus and their changes during storage

(2012) Yue Hu et al.   FOOD CHEMISTRY

Purification and characterisation of cathepsin L from the skeletal muscle of blue scad (Decapterus maruadsi) and comparison of its role with myofibril-bound serine proteinase in the degradation of myofibrillar proteins

(2012) Chan Zhong et al.   FOOD CHEMISTRY

Regulation of the immune response and inflammation by histamine and histamine receptors

(2011) Liam O’Mahony et al.   JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY

Purification, cloning, expression and immunological analysis of Scylla serrata arginine kinase, the crab allergen

(2011) Yuan Shen et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Evaluation of biotechnology-derived novel proteins for the risk of food-allergic potential: advances in the development of animal models and future challenges

(2010) Varun Ahuja et al.   ARCHIVES OF TOXICOLOGY

Diclofenac enhances allergic responses in a mouse peanut allergy model

(2010) M. Bol-Schoenmakers et al.   CLINICAL AND EXPERIMENTAL ALLERGY

Controlling the aggregation propensity and thereby digestibility of allergens by Maillardation as illustrated for cod fish parvalbumin

(2010) Harmen H.J. de Jongh et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Control of Biogenic Amines in Food-Existing and Emerging Approaches

(2010) Aishath Naila et al.   JOURNAL OF FOOD SCIENCE

Degradation of histamine by extremely halophilic archaea isolated from high salt-fermented fishery products

(2009) Wanaporn Tapingkae et al.   ENZYME AND MICROBIAL TECHNOLOGY

Determination of biogenic amines in selected Malaysian food

(2008) Mardiana Saaid et al.   FOOD CHEMISTRY