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Binaka Prabashini Dasanayaka, Zhenxing Li, Siddanakoppalu Narayana Pramod, Yan Chen, Mati Ullah Khan & Hong Lin. (2022) A review on food processing and preparation methods for altering fish allergenicity. Critical Reviews in Food Science and Nutrition 62:7, pages 1951-1970.
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Rinkesh Kumar Gupta, Kriti Gupta, Akanksha Sharma, Mukul Das, Irfan Ahmad Ansari & Premendra D. Dwivedi. (2018) Maillard reaction in food allergy: Pros and cons. Critical Reviews in Food Science and Nutrition 58:2, pages 208-226.
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Yan Zhang, Wei Wang, Rourou Zhou, Jian Yang, Wei Sheng, Jun Guo & Shuo Wang. (2018) Effects of heating, autoclaving and ultra-high pressure on the solubility, immunoreactivity and structure of major allergens in egg. Food and Agricultural Immunology 29:1, pages 412-423.
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Najlae Mejrhit, Ouarda Azdad & Lotfi Aarab. (2018) Evaluation of the IgE reactivity of common pandora parvalbumin in a Moroccan population and action of heating and enzymatic treatments. Food and Agricultural Immunology 29:1, pages 109-120.
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Xiaojuan Ma, Jinyan Gao, Ping Tong, Hui Yang, Qinqin Zu, Xuanyi Meng, Jun Lu & Hongbing Chen. (2015) Effects of Maillard reaction conditions on in vitro immunoglobulin G binding capacity of ovalbumin using response surface methodology. Food and Agricultural Immunology 26:6, pages 835-847.
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Articles from other publishers (7)
Linda Monaci, Antonella Lamonaca, Anna Luparelli, Rosa Pilolli & Elisabetta De Angelis. 2023. Reference Module in Food Science. Reference Module in Food Science.
Yanmei Ren, Zhenjie Mao, Qi Zhang, Shiyuan Dong, Fengchao Zha & Bojian Chen. (2022) Formation of advanced glycation end‐products in glycation of silver carp myofibrillar protein with glucose: Relationship with its chemical indicators. International Journal of Food Science & Technology 57:12, pages 7840-7851.
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Joana Costa, Caterina Villa, Kitty Verhoeckx, Tanja Cirkovic-Velickovic, Denise Schrama, Paola Roncada, Pedro M. Rodrigues, Cristian Piras, Laura Martín-Pedraza, Linda Monaci, Elena Molina, Gabriel Mazzucchelli, Isabel Mafra, Roberta Lupi, Daniel Lozano-Ojalvo, Colette Larré, Julia Klueber, Eva Gelencser, Cristina Bueno-Diaz, Araceli Diaz-Perales, Sara Benedé, Simona Lucia Bavaro, Annette Kuehn, Karin Hoffmann-Sommergruber & Thomas Holzhauser. (2021) Are Physicochemical Properties Shaping the Allergenic Potency of Animal Allergens?. Clinical Reviews in Allergy & Immunology 62:1, pages 1-36.
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Xingyi Jiang & Qinchun Rao. (2021) Effect of Processing on Fish Protein Antigenicity and Allergenicity. Foods 10:5, pages 969.
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Shenglan Tian, Jiaju Ma, Ishfaq Ahmed, Liangtao Lv, Zhenxing Li & Hong Lin. (2019) Effect of tyrosinase‐catalyzed crosslinking on the structure and allergenicity of turbot parvalbumin mediated by caffeic acid. Journal of the Science of Food and Agriculture 99:7, pages 3501-3508.
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Ziye Zhang, Hang Xiao, Xiaofeng Zhang & Peng Zhou. (2019) Conformation, allergenicity and human cell allergy sensitization of tropomyosin from Exopalaemon modestus: Effects of deglycosylation and Maillard reaction. Food Chemistry 276, pages 520-527.
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Pedro J García-Moreno, Raúl Pérez-Gálvez, F Javier Espejo-Carpio, Cristina Ruiz-Quesada, Ana I Pérez-Morilla, Olga Martínez-Agustín, Antonio Guadix & Emilia M Guadix. (2017) Functional, bioactive and antigenicity properties of blue whiting protein hydrolysates: effect of enzymatic treatment and degree of hydrolysis. Journal of the Science of Food and Agriculture 97:1, pages 299-308.
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