Structural changes induced by heating affect ovalbumin-antigen processing and reduce allergic response in mouse model of food allergy

Lignende værker

• Heat-Induced Structural Changes Affect OVA-Antigen Processing and Reduce Allergic Response in Mouse Model of Food Allergy
  af: Golias, Jaroslav, et al.
  Udgivet: (2012)
• Correction: Heat-Induced Structural Changes Affect OVA-Antigen Processing and Reduce Allergic Response in Mouse Model of Food Allergy
  af: Golias, Jaroslav, et al.
  Udgivet: (2012)
• Colonisation of germ-free mice with probiotic lactobacilli mitigated allergic sensitisation in murine model of birch pollen allergy
  af: Kozakova, Hana, et al.
  Udgivet: (2014)
• Germ-Free Mice Exhibit Mast Cells With Impaired Functionality and Gut Homing and Do Not Develop Food Allergy
  af: Schwarzer, Martin, et al.
  Udgivet: (2019)
• Polysaccharides L900/2 and L900/3 isolated from Lactobacillus rhamnosus LOCK 0900 modulate allergic sensitization to ovalbumin in a mouse model
  af: Górska, Sabina, et al.
  Udgivet: (2017)