Effect of heating and glycation on the allergenicity of Ara h 2/6

Gelijkaardige items

• Effect of Heating and Glycation on the Allergenicity of 2S Albumins (Ara h 2/6) from Peanut
  door: Vissers, Yvonne M., et al.
  Gepubliceerd in: (2011)
• Effect of heating and glycation on the allergenicity of 2S albumins (Ara h 2/6) from peanut.
  door: Yvonne M Vissers, et al.
  Gepubliceerd in: (2011-01-01)
• Roasting or heating increases elicitation capacity of peanut allergens but does not affect their sensitisation potential in a brown Norway rat model for food allergy
  door: Kroghsbo, Stine, et al.
  Gepubliceerd in: (2011)
• Heat processing of peanut seed enhances the sensitization potential of the major peanut allergen Ara h 6
  door: Guillon, Blanche, et al.
  Gepubliceerd in: (2016)
• Sensitization to a purified cow’s milk (CM) allergen facilitates further oral sensitization to other CM proteins in mice
  door: Adel-Patient, Karine, et al.
  Gepubliceerd in: (2011)