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Katrine L Bøgh

Showing results (1-10 of 8) with videos related to

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Journal of Agricultural and Food Chemistry|February 28, 2012
Digested Ara h 1 loses sensitizing capacity when separated into fractionsKatrine L Bøgh, Vibeke Barkholt, Neil M Rigby, et al.
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|May 22, 2020
Evaluating the potential allergenicity of dietary proteins using model strong to non-allergenic proteins in germ-free miceNathan L Marsteller, Richard E Goodman, Kwame Andoh-Kumi, et al.
International Archives of Allergy and Immunology|February 2, 2011
Sensitization with 7S globulins from peanut, hazelnut, soy or pea induces IgE with different biological activities which are modified by soy toleranceStine Kroghsbo, Katrine L Bøgh, Neil M Rigby, et al.
Plos One|May 9, 2014
Assessment of the sensitizing potential of processed peanut proteins in Brown Norway rats: roasting does not enhance allergenicityStine Kroghsbo, Neil M Rigby, Philip E Johnson, et al.
Scandinavian Journal of Immunology|November 17, 2025
Oral and Skin Sensitisation to Peanut Show Different Immunological Features in Brown Norway RatsTiffany K S Sztuk, Jeppe M Larsen, Neil M Rigby, et al.
Clinical and Experimental Allergy : Journal of the British Society for Allergy and Clinical Immunology|February 21, 2020
Cow's milk allergy prevention and treatment by heat-treated whey-A study in Brown Norway ratsKatrine B Graversen, Anne-Sofie R Ballegaard, Louise H Kraemer, et al.
Scientific Reports|August 7, 2015
High-throughput sequencing enhanced phage display enables the identification of patient-specific epitope motifs in serumAnders Christiansen, Jens V Kringelum, Christian S Hansen, et al.
Allergy|June 13, 2019
Overview of in vivo and ex vivo endpoints in murine food allergy models: Suitable for evaluation of the sensitizing capacity of novel proteins?Laure Castan, Katrine L Bøgh, Natalia Z Maryniak, et al.
Pageof 1

Showing results (1-10 of 8) with videos related to

Sort By:
Pageof 1
Journal of Agricultural and Food Chemistry|February 28, 2012
Digested Ara h 1 loses sensitizing capacity when separated into fractionsKatrine L Bøgh, Vibeke Barkholt, Neil M Rigby, et al.
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|May 22, 2020
Evaluating the potential allergenicity of dietary proteins using model strong to non-allergenic proteins in germ-free miceNathan L Marsteller, Richard E Goodman, Kwame Andoh-Kumi, et al.
International Archives of Allergy and Immunology|February 2, 2011
Sensitization with 7S globulins from peanut, hazelnut, soy or pea induces IgE with different biological activities which are modified by soy toleranceStine Kroghsbo, Katrine L Bøgh, Neil M Rigby, et al.
Plos One|May 9, 2014
Assessment of the sensitizing potential of processed peanut proteins in Brown Norway rats: roasting does not enhance allergenicityStine Kroghsbo, Neil M Rigby, Philip E Johnson, et al.
Scandinavian Journal of Immunology|November 17, 2025
Oral and Skin Sensitisation to Peanut Show Different Immunological Features in Brown Norway RatsTiffany K S Sztuk, Jeppe M Larsen, Neil M Rigby, et al.
Clinical and Experimental Allergy : Journal of the British Society for Allergy and Clinical Immunology|February 21, 2020
Cow's milk allergy prevention and treatment by heat-treated whey-A study in Brown Norway ratsKatrine B Graversen, Anne-Sofie R Ballegaard, Louise H Kraemer, et al.
Scientific Reports|August 7, 2015
High-throughput sequencing enhanced phage display enables the identification of patient-specific epitope motifs in serumAnders Christiansen, Jens V Kringelum, Christian S Hansen, et al.
Allergy|June 13, 2019
Overview of in vivo and ex vivo endpoints in murine food allergy models: Suitable for evaluation of the sensitizing capacity of novel proteins?Laure Castan, Katrine L Bøgh, Natalia Z Maryniak, et al.
Pageof 1