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

Eitemau Tebyg

• Effect of Heating and Glycation on the Allergenicity of 2S Albumins (Ara h 2/6) from Peanut
  gan: Vissers, Yvonne M., et al.
  Cyhoeddwyd: (2011)
• Heat processing of peanut seed enhances the sensitization potential of the major peanut allergen Ara h 6
  gan: Guillon, Blanche, et al.
  Cyhoeddwyd: (2016)
• 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
  gan: Kroghsbo, Stine, et al.
  Cyhoeddwyd: (2011)
• Sensitization to a purified cow’s milk (CM) allergen facilitates further oral sensitization to other CM proteins in mice
  gan: Adel-Patient, Karine, et al.
  Cyhoeddwyd: (2011)
• Specific IgE responses in patients allergic to goat’s milk but tolerant to cow’s milk: involvement of minor differences in primary structure between caprine and bovine caseins
  gan: Ah-Leung, Sandrine, et al.
  Cyhoeddwyd: (2011)