Digestibility and IgE-Binding of Glycosylated Codfish Parvalbumin

Parvalbumin in fish skin-derived gelatin: is there a risk for fish allergic consumers?

(2012) S.J. Koppelman et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Effect of roasting on the allergenicity of major peanut allergens Ara h 1 and Ara h 2/6: the necessity of degranulation assays

(2011) Y. M. Vissers et al.   CLINICAL AND EXPERIMENTAL ALLERGY

Epidemiology of Food Allergy

(2011) Carina Venter et al.   PEDIATRIC CLINICS OF NORTH AMERICA

Antacids and dietary supplements with an influence on the gastric pH increase the risk for food sensitization

(2010) I. Pali-Schöll et al.   CLINICAL AND EXPERIMENTAL ALLERGY

Important Variations in Parvalbumin Content in Common Fish Species: A Factor Possibly Contributing to Variable Allergenicity

(2010) A. Kuehn et al.   INTERNATIONAL ARCHIVES OF ALLERGY AND IMMUNOLOGY

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

Purification of Parvalbumin from Carp: A Protocol that Avoids Heat-Treatment

(2010) Stef J. Koppelman et al.   JOURNAL OF FOOD SCIENCE

Digestion of peanut allergens Ara h 1, Ara h 2, Ara h 3, and Ara h 6: A comparative in vitro study and partial characterization of digestion-resistant peptides

(2010) Stef J. Koppelman et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Effects of Industrial Processing on the Immunogenicity of Commonly Ingested Fish Species

(2009) Gaynour Sletten et al.   INTERNATIONAL ARCHIVES OF ALLERGY AND IMMUNOLOGY

Dose-dependent food allergy induction against ovalbumin under acid-suppression: A murine food allergy model

(2008) S.C. Diesner et al.   IMMUNOLOGY LETTERS

The role of protein digestibility and antacids on food allergy outcomes

(2008) Eva Untersmayr et al.   JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY