Showing results (1-10 of 13) with videos related to
Sort By:
Pageof 2
Chemical Senses|February 16, 2007
Perceptual interactions between characteristic notes smelled above aqueous solutions of odorant mixturesChantal Brossard, Florence Rousseau, Jean-Pierre DumontClinical Immunology (Orlando, Fla.)|April 1, 2014
Meta-analysis of IgE-binding allergen epitopesVirginie Lollier, Sandra Denery-Papini, Chantal Brossard, et al.Advances in Colloid and Interface Science|April 10, 2004
The nature of the apolar phase influences the structure of the protein emulsifier in oil-in-water emulsions stabilized by bovine serum albumin. A front-surface fluorescence studyVincent Rampon, Chantal Brossard, Nadine Mouhous-Riou, et al.Food Chemistry|July 12, 2022
High-resolution mass spectrometry unveils the molecular changes of ovalbumin induced by heating and their influence on IgE binding capacityMehdi Cherkaoui, Dominique Tessier, Virginie Lollier, et al.Molecular Nutrition & Food Research|December 8, 2011
Wheat gliadins modified by deamidation are more efficient than native gliadins in inducing a Th2 response in Balb/c mice experimentally sensitized to wheat allergensPascal Gourbeyre, Sandra Denery-Papini, Colette Larré, et al.Food Research International (Ottawa, Ont.)|March 23, 2019
Digestion differently affects the ability of native and thermally aggregated ovalbumin to trigger basophil activationMathilde Claude, Roberta Lupi, Gianluca Picariello, et al.Journal of Agricultural and Food Chemistry|April 25, 2017
How Proteins Aggregate Can Reduce Allergenicity: Comparison of Ovalbumins Heated under Opposite Electrostatic ConditionsMathilde Claude, Grégory Bouchaud, Roberta Lupi, et al.Journal of Agricultural and Food Chemistry|May 5, 2007
Intestinal translocation capabilities of wheat allergens using the Caco-2 cell lineMarie Bodinier, Marie-Anne Legoux, Florence Pineau, et al.Molecular Nutrition & Food Research|July 7, 2018
Acid-Hydrolyzed Gliadins Worsen Food Allergies through Early SensitizationLaure Castan, Clélia Villemin, Mathilde Claude, et al.Pediatric Allergy and Immunology : Official Publication of the European Society of Pediatric Allergy and Immunology|November 27, 2018
Relative reactivity to egg white and yolk or change upon heating as markers for baked egg toleranceChantal Brossard, Fabienne Rancé, Martine Drouet, et al.Pageof 2