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Critical Reviews in Food Science and Nutrition Volume 63, 2023 - Issue 29
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Review Articles

A review on polyphenols and their potential application to reduce food allergenicity

Xiaowen Pia College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, ChinaORCID Iconhttps://orcid.org/0000-0002-2209-1295
ORCID Icon,
Yuxue Suna College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
,
Jianjun Chenga College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, ChinaCorrespondence[email protected] [email protected]
,
Guiming Fub State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
&
Mingruo Guoa College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China;c Department of Nutrition and Food Sciences, College of Agriculture and Life Sciences, University of Vermont, Burlington, United StatesCorrespondence[email protected] [email protected]
Pages 10014-10031 | Published online: 23 May 2022

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Hangyu Zhong, Jilin Li & Jun-Hu Cheng. (2023) Targeting different signaling pathways for food allergy regulation and potential therapy: a review. Critical Reviews in Food Science and Nutrition 0:0, pages 1-18.
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Articles from other publishers (1)

Mengtian Tian, Qiuqin Zhang, Xianming Zeng, Xin Rui, Mei Jiang & Xiaohong Chen. (2023) The Differences in Protein Degradation and Sensitization Reduction of Mangoes between Juices and Pieces Fermentation. Foods 12:18, pages 3465.
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