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High Pressure Research
An International Journal
Volume 29, 2009 - Issue 4: PROCEEDINGS OF THE XLVIITH EUROPEAN HIGH PRESSURE RESEARCH GROUP (EHPRG 47) MEETING, PARIS (FRANCE), 6–11 SEPTEMBER 2009
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Bio and food sciences

Allergenicity of main celery allergen rApi g1 and high-pressure treatment

Milan Houska Food Research Institute Prague, Czech RepublicCorrespondence[email protected]
,
Milena Kminkova Food Research Institute Prague, Czech Republic
,
Jan Strohalm Food Research Institute Prague, Czech Republic
,
Ivana Setinova Center of Immunology, Imumed, Prague, Czech Republic
,
Martina Heroldova Department of Allergology and Clinical Immunology of the Faculty Hospital Kralovske Vinohrady, Prague, Czech Republic
,
Pavla Novotna Food Research Institute Prague, Czech Republic
,
Stanislava Honzova Center of Immunology, Imumed, Prague, Czech Republic
,
Helena Vavrova Department of Allergology and Clinical Immunology of the Faculty Hospital Kralovske Vinohrady, Prague, Czech Republic
,
Petr Kucera Department of Allergology and Clinical Immunology of the Faculty Hospital Kralovske Vinohrady, Prague, Czech Republic
&
Alexandra Proskova Food Research Institute Prague, Czech Republic
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Pages 686-694 | Received 04 Sep 2009, Published online: 15 Dec 2009

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Rodrigo Jiménez-Saiz, Sara Benedé, Elena Molina & Iván López-Expósito. (2015) Effect of Processing Technologies on the Allergenicity of Food Products. Critical Reviews in Food Science and Nutrition 55:13, pages 1902-1917.
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Chu-Yi Liu, Sha Tao, Rong Liu, Fu-Sheng Chen & Wen-Tong Xue. (2012) Is high pressure treatment able to modify the allergenicity of the largemouth bass allergens?. High Pressure Research 32:4, pages 551-556.
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Articles from other publishers (9)

Kemal Aganovic, Christian Hertel, Rudi. F. Vogel, Reimar Johne, Oliver Schlüter, Uwe Schwarzenbolz, Henry Jäger, Thomas Holzhauser, Johannes Bergmair, Angelika Roth, Robert Sevenich, Niels Bandick, Sabine E. Kulling, Dietrich Knorr, Karl‐Heinz Engel & Volker Heinz. (2021) Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety. Comprehensive Reviews in Food Science and Food Safety 20:4, pages 3225-3266.
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María Lavilla, Eduardo Puértolas & Janire Orcajo. 2020. Present and Future of High Pressure Processing. Present and Future of High Pressure Processing 113 138 .
Alice Marciniak, Shyam Suwal, Nassim Naderi, Yves Pouliot & Alain Doyen. (2018) Enhancing enzymatic hydrolysis of food proteins and production of bioactive peptides using high hydrostatic pressure technology. Trends in Food Science & Technology 80, pages 187-198.
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Carina Rib-Schmidt, Philipp Riedl, Veronika Meisinger, Luisa Schwaben, Thomas Schulenborg, Andreas Reuter, Dirk Schiller, Christian Seutter von Loetzen & Paul Rösch. (2018) pH and Heat Resistance of the Major Celery Allergen Api g 1. Molecular Nutrition & Food Research 62:15, pages 1700886.
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Francisco J. Barba, Netsanet Shiferaw Terefe, Roman Buckow, Dietrich Knorr & Vibeke Orlien. (2015) New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review. Food Research International 77, pages 725-742.
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Hsiao‐Wen Huang, Chiao‐Ping Hsu, Binghuei Barry Yang & Chung‐Yi Wang. (2013) Potential Utility of High‐Pressure Processing to Address the Risk of Food Allergen Concerns. Comprehensive Reviews in Food Science and Food Safety 13:1, pages 78-90.
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Magdalena Fuchs, Margit Cichna-Markl & Rupert Hochegger. (2013) Development and validation of a duplex real-time PCR method for the simultaneous detection of celery and white mustard in food. Food Chemistry 141:1, pages 229-235.
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Milan Houska, Ivana Setinova & Petr Kucera. 2013. Advances in Food Process Engineering Research and Applications. Advances in Food Process Engineering Research and Applications 291 337 .
Magdalena Fuchs, Margit Cichna-Markl & Rupert Hochegger. (2012) Development and validation of a novel real-time PCR method for the detection of celery (Apium graveolens) in food. Food Chemistry 130:1, pages 189-195.
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