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Food Research International (Ottawa, Ont.)|March 26, 2022
Effect of sprouting on the proteome of chickpea flour and on its digestibility by ex vivo gastro-duodenal digestion complemented with jejunal brush border membrane enzymesChiara Nitride, Gerd Elisabeth Vegarud, Irene Comi, et al.The Biochemical Journal|June 11, 2009
Exposure of HL-60 human leukaemic cells to 4-hydroxynonenal promotes the formation of adduct(s) with alpha-enolase devoid of plasminogen binding activityFabrizio Gentile, Stefania Pizzimenti, Alessia Arcaro, et al.Journal of Agricultural and Food Chemistry|February 26, 2013
Sorghum, a healthy and gluten-free food for celiac patients as demonstrated by genome, biochemical, and immunochemical analysesPaola Pontieri, Gianfranco Mamone, Salvatore De Caro, et al.Pediatric Allergy and Immunology : Official Publication of the European Society of Pediatric Allergy and Immunology|December 20, 2016
Extensively hydrolyzed casein formula alone or with L. rhamnosus GG reduces β-lactoglobulin sensitization in miceRosita Aitoro, Raffaele Simeoli, Antonio Amoroso, et al.Journal of AOAC International|September 17, 2011
Current perspectives and recommendations for the development of mass spectrometry methods for the determination of allergens in foodsPhil E Johnson, Sabine Baumgartner, Thomas Aldick, et al.Oxidative Medicine and Cellular Longevity|June 17, 2015
Generation of Adducts of 4-Hydroxy-2-nonenal with Heat Shock 60 kDa Protein 1 in Human Promyelocytic HL-60 and Monocytic THP-1 Cell LinesAlessia Arcaro, Martina Daga, Giovanni Paolo Cetrangolo, et al.Critical Reviews in Food Science and Nutrition|May 26, 2023
Coupling in vitro food digestion with in vitro epithelial absorption; recommendations for biocompatibilityAlina Kondrashina, Elena Arranz, Antonio Cilla, et al.Pageof 10