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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.Journal of Agricultural and Food Chemistry|December 10, 2019
Deamidation and Enzymatic Hydrolysis of Gliadins Alter Their Processing by Dendritic Cells in VitroClélia Villemin, Olivier Tranquet, Véronique Solé-Jamault, et al.Food Research International (Ottawa, Ont.)|May 31, 2023
Hemp seed: An allergen source with potential cross-reactivity to hazelnutPrincy Beriziky, Mehdi Cherkaoui, Laura Linxe, et al.Journal of Agricultural and Food Chemistry|October 9, 2015
Assessment of the Allergenic Potential of Transgenic Wheat (Triticum aestivum) with Reduced Levels of ω5-Gliadins, the Major Sensitizing Allergen in Wheat-Dependent Exercise-Induced AnaphylaxisSusan B Altenbach, Charlene K Tanaka, Florence Pineau, et al.Plos One|November 9, 2017
A chimeric IgE that mimics IgE from patients allergic to acid-hydrolyzed wheat proteins is a novel tool for in vitro allergenicity assessment of functionalized glutensOlivier Tranquet, Jean-Charles Gaudin, Sarita Patil, et al.Journal of Agricultural and Food Chemistry|July 4, 2012
Immunoglobulin-E reactivity and structural analysis of wheat low-molecular-weight glutenin subunits and their repetitive and nonrepetitive halvesHamza Mameri, Jacques Snégaroff, Yann Gohon, et al.Plants (Basel, Switzerland)|November 21, 2018
Wheat ATI CM3, CM16 and 0.28 Allergens Produced in Pichia Pastoris Display a Different Eliciting Potential in Food Allergy to Wheat ‡Silvio Tundo, Roberta Lupi, Mickael Lafond, 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.Journal of Agricultural and Food Chemistry|July 15, 2015
Consecutive Food and Respiratory Allergies Amplify Systemic and Gut but Not Lung Outcomes in MiceGregory Bouchaud, Paxcal Gourbeyre, Tiphaine Bihouée, et al.Pageof 4