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Food Chemistry|April 16, 2025
Exploring the molecular modifications and allergenicity of the egg white protein matrix during boilingMehdi Cherkaoui, Elysa Le Corre, Aché Ahmat-Sougoudi, et al.
International Journal of Molecular Sciences|August 23, 2020
Reduction of Allergenic Potential in Bread Wheat RNAi Transgenic Lines Silenced for CM3, CM16 and 0.28 ATI GenesRaviraj M Kalunke, Silvio Tundo, Francesco Sestili, et al.
Journal of Agricultural and Food Chemistry|July 20, 2012
A recombinant ω-gliadin-like D-type glutenin and an α-gliadin from wheat (Triticum aestivum): two immunoglobulin E binding proteins, useful for the diagnosis of wheat-dependent allergiesHamza Mameri, Isabelle Bouchez, Catherine Pecquet, et al.
Foods (Basel, Switzerland)|June 21, 2020
Allergenicity of Fermented Foods: Emphasis on Seeds Protein-Based ProductsKamel-Eddine El Mecherfi, Svetoslav Dimitrov Todorov, Marcela Albuquerque Cavalcanti de Albuquerque, et al.
Scientific Reports|July 19, 2022
Critical structural elements for the antigenicity of wheat allergen LTP1 (Tri a 14) revealed by site-directed mutagenesisHamza Mameri, Jean-Charles Gaudin, Virginie Lollier, et al.
BMC Plant Biology|November 23, 2018
Towards reducing the immunogenic potential of wheat flour: omega gliadins encoded by the D genome of hexaploid wheat may also harbor epitopes for the serious food allergy WDEIASusan B Altenbach, Han-Chang Chang, Annamaria Simon-Buss, et al.
Journal of Agricultural and Food Chemistry|February 1, 2007
Influence of the allelic variants encoded at the Gli-B1 locus, responsible for a major allergen of wheat, on IgE reactivity for patients suffering from food allergy to wheatSandra Denery-Papini, Michel Lauriére, Gérard Branlard, et al.
Clinical Medicine Insights. Pediatrics|September 30, 2017
Oral Immunotherapy With Partially Hydrolyzed Wheat-Based Cereals: A Pilot StudyRoger Lauener, Philippe A Eigenmann, Jacqueline Wassenberg, et al.
Molecular Nutrition & Food Research|October 31, 2012
Molecular and immunological characterization of wheat Serpin (Tri a 33)Hamza Mameri, Sandra Denery-Papini, Manon Pietri, et al.
Molecular Nutrition & Food Research|October 12, 2021
Acid Hydrolysis of Gluten Enhances the Skin Sensitizing Potential and Drives Diversification of IgE Reactivity to Unmodified Gluten ProteinsAnne-Sofie Ravn Ballegaard, Laure Castan, Jeppe Madura Larsen, et al.
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