Literature DB >> 8792931

Neoallergens in heated pecan nut: products of Maillard-type degradation?

L Berrens1.   

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Year:  1996        PMID： 8792931     DOI： 10.1111/j.1398-9995.1996.tb04610.x

Source DB:  PubMed          Journal:  Allergy        ISSN： 0105-4538            Impact factor:   13.146


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  3 in total

1.  Effects of glycation of the model food allergen ovalbumin on antigen uptake and presentation by human dendritic cells.

Authors:  Tamara Hilmenyuk; Iris Bellinghausen; Bärbel Heydenreich; Anne Ilchmann; Masako Toda; Stephan Grabbe; Joachim Saloga
Journal:  Immunology       Date:  2009-11-16       Impact factor: 7.397

Review 2.  Influence of the Maillard Reaction on the Allergenicity of Food Proteins and the Development of Allergic Inflammation.

Authors:  Masako Toda; Michael Hellwig; Thomas Henle; Stefan Vieths
Journal:  Curr Allergy Asthma Rep       Date:  2019-01-28       Impact factor: 4.806

3.  IgE Cross-Reactivity of Cashew Nut Allergens.

Authors:  Shanna Bastiaan-Net; Marit Reitsma; Jan H G Cordewener; Johanna P M van der Valk; Twan A H P America; Anthony E J Dubois; Roy Gerth van Wijk; Huub F J Savelkoul; Nicolette W de Jong; Harry J Wichers
Journal:  Int Arch Allergy Immunol       Date:  2018-10-26       Impact factor: 2.749
  3 in total

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