Impact of Maillard reaction conditions on the antigenicity of parvalbumin, the major allergen in grass carp

Identification of sole parvalbumin as a major allergen: study of cross-reactivity between parvalbumins in a Spanish fish-allergic population

(2011) M. Perez-Gordo et al.   CLINICAL AND EXPERIMENTAL ALLERGY

Effects of Maillard reaction conditions on the antigenicity of α-lactalbumin and β-lactoglobulin in whey protein conjugated with maltose

(2011) Zheng Li et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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

(2011) Małgorzata Iwan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2011) Rodrigo Jiménez-Saiz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Reduced antigenicity ofβ-lactoglobulin by conjugation with glucose through controlled Maillard reaction conditions

(2010) Guanhao Bu et al.   FOOD AND AGRICULTURAL IMMUNOLOGY

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

Purification and Characterization of Parvalbumins, the Major Allergens in Red Stingray (Dasyatis akajei)

(2010) Qiu-Feng Cai et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Conjugation of ovalbumin to trimethyl chitosan improves immunogenicity of the antigen

(2010) Bram Slütter et al.   JOURNAL OF CONTROLLED RELEASE

Expression levels of parvalbumins determine allergenicity of fish species

(2009) U. Griesmeier et al.   ALLERGY

Effect of heat treatment on the antigenicity of bovine α-lactalbumin and β-lactoglobulin in whey protein isolate

(2009) Guanhao Bu et al.   FOOD AND AGRICULTURAL IMMUNOLOGY

Effects of processing on detection and quantification of the parvalbumin gene in Atlantic salmon (Salmo salar)

(2009) Sabine Hildebrandt et al.   FOOD CHEMISTRY

Influence of Maillard reaction conditions on the antigenicity of bovine α-lactalbumin using response surface methodology

(2009) Guanhao Bu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Reduction of in vitro allergenicity of buckwheat Fag e 1 through the Maillard-type glycosylation with polysaccharides

(2008) Soichiro Nakamura et al.   FOOD CHEMISTRY

Effect of non-enzymatic glycosylation of pea albumins on their immunoreactive properties

(2008) Dagmara Mierzejewska et al.   FOOD CHEMISTRY

Comparison of natural and recombinant forms of the major fish allergen parvalbumin from cod and carp

(2008) Yan Ma et al.   MOLECULAR NUTRITION & FOOD RESEARCH