Effect of malonaldehyde cross-linking on the ability of shrimp tropomyosin to elicit the release of inflammatory mediators and cytokines from activated RBL-2H3 cells

Effect of malondialdehyde treatment on the IgE binding capacity and conformational structure of shrimp tropomyosin

(2015) Yongna Song et al.   FOOD CHEMISTRY

Allergenicity of peanut component Ara h 2: Contribution of conformational versus linear hydroxyproline-containing epitopes

(2015) Hervé Bernard et al.   JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY

Chemical Changes Related to Loss of Quality in Pacific White Shrimp (Litopenaeus vannamei) during Chilled Storage under Slurry Ice Conditions

(2015) Bin Zhang et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Identification of oxidative modification of shrimp (Metapenaeus ensis) tropomyosin induced by malonaldehyde

(2014) Liangtao Lv et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of heat processing on antibody reactivity to allergen variants and fragments of black tiger prawn: A comprehensive allergenomic approach

(2014) Sandip D. Kamath et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Impact of thermal processing and the Maillard reaction on the basophil activation of hazelnut allergic patients

(2012) Tatiana Cucu et al.   FOOD AND CHEMICAL TOXICOLOGY

Impact of dietary factors and food processing on food allergy

(2012) Silke Lepski et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Mapping IgE binding epitopes of major shrimp (Penaeus monodon) allergen with immunoinformatics tools

(2011) Li-Na Zheng et al.   FOOD AND CHEMICAL TOXICOLOGY

Comparison and Functional Evaluation of the Allergenicity of Different Hazelnut (Corylus avellana) Protein Extracts

(2010) Céline Marie France Platteau et al.   Food Analytical Methods

Effects of different processing methods on digestibility of Scylla paramamosain allergen (tropomyosin)

(2010) Hui-Lin Yu et al.   FOOD AND CHEMICAL TOXICOLOGY

Quercetin and kaempferol suppress immunoglobulin E-mediated allergic inflammation in RBL-2H3 and Caco-2 cells

(2010) Eun-Ju Lee et al.   INFLAMMATION RESEARCH

Food allergy herbal formula 2 protection against peanut anaphylactic reaction is via inhibition of mast cells and basophils

(2010) Ying Song et al.   JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY

RBL-2H3 cells are an imprecise model for mast cell mediator release

(2009) Egle Passante et al.   INFLAMMATION RESEARCH

The RBL-2H3 cell line: its provenance and suitability as a model for the mast cell

(2009) Egle Passante et al.   INFLAMMATION RESEARCH

Structural modification of soy protein by the lipid peroxidation product malondialdehyde

(2009) Wei Wu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Modification of Casein by the Lipid Oxidation Product Malondialdehyde

(2008) An Adams et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY