المؤلفون: Katrine Lindholm Bøgh, Paola Roncada, Sandra Denery-Papini, Jeppe Madura Larsen, Cristian Piras, Anne-Sofie Ravn Ballegaard, Daniel Andersen, Grégory Bouchaud, Susanne Brix, Clélia Villemin, Laure Castan, Gabriel Mazzucchelli, Charlotte Bernhard Madsen

المساهمون: Danmarks Tekniske Universitet = Technical University of Denmark (DTU), Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Department of Chemistry, University of Reading (UOR), Department of Biomedical Sciences [Copenhagen], Faculty of Health and Medical Sciences, University of Copenhagen = Københavns Universitet (UCPH)-University of Copenhagen = Københavns Universitet (UCPH), Università degli Studi 'Magna Graecia' di Catanzaro = University of Catanzaro (UMG), Center for Biological Sequence Analysis - Department of Systems Biology, Groupe Interdisciplinaire de Génoprotéomique Appliquée (GIGA-Research), Université de Liège, National Food Institute Lyngby, Lundbeckfonden : R181-2014-2495 (Danish Environmental Protection Agency)., European Project

المصدر: Ballegaard, A-S R, Castan, L, Larsen, J M, Piras, C, Villemin, C, Andersen, D, Madsen, C B, Roncada, P, Brix, S, Denery-Papini, S, Mazzucchelli, G, Bouchaud, G & Bøgh, K L 2021, ' Acid Hydrolysis of Gluten Enhances the Skin Sensitising Potential and Drives Diversification of IgE Reactivity to Unmodified Gluten Proteins ', Molecular Nutrition and Food Research, vol. 65, no. 23, 2100416 . https://doi.org/10.1002/mnfr.202100416Test
Molecular Nutrition and Food Research
Molecular Nutrition and Food Research, 2021, 65 (23), pp.2100416. ⟨10.1002/mnfr.202100416⟩

مصطلحات موضوعية: Brown norway rats, Glutens, Wheat Hypersensitivity, digestive system, Hydrolysate, Hydrolysis, [SDV.IDA]Life Sciences [q-bio]/Food engineering, medicine, Animals, skin sensitization, [SDV.BBM]Life Sciences [q-bio]/Biochemistry, Molecular Biology, Food science, Deamidation, Sensitization, chemistry.chemical_classification, nutritional and metabolic diseases, wheat allergy, Allergens, Immunoglobulin E, Skin sensitisation, medicine.disease, Gluten, Wheat allergy, digestive system diseases, Rats, deamidation, Enzyme, medicine.anatomical_structure, chemistry, Acid hydrolysis, Brown Norway rats, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Food Science, Biotechnology

وصف الملف: application/pdf

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ebcff25aea9f337b34fb6cb1f6ed9905Test
https://doi.org/10.1002/mnfr.202100416Test

المؤلفون: Charlotte Bernhard Madsen, Katrine Lindholm Bøgh, Anne-Sofie Ravn Ballegaard

المصدر: Ballegaard, A-S R, Madsen, C B & Bøgh, K L 2019, ' An Animal Model for Wheat Allergy Skin Sensitisation: A Comparative Study in Naive versus Tolerant Brown Norway Rats ', International Archives of Allergy and Immunology, vol. 178, pp. 106-118 . https://doi.org/10.1159/000493802Test

مصطلحات موضوعية: Allergy, Glutens, medicine.medical_treatment, Immunology, Enzyme-Linked Immunosorbent Assay, Wheat Hypersensitivity, Epitope, 03 medical and health sciences, 0302 clinical medicine, Animal model, Immune system, Food allergy, medicine, Immune Tolerance, Immunology and Allergy, Animals, 030223 otorhinolaryngology, Skin, chemistry.chemical_classification, Acid-hydrolysed gluten, business.industry, General Medicine, Experimental Allergy – Research Article, Allergens, Immunoglobulin E, Skin sensitisation, medicine.disease, Gluten, Rats, Disease Models, Animal, 030228 respiratory system, chemistry, Immunoglobulin G, Immunization, business, Adjuvant, Wheat allergy, Food Hypersensitivity

وصف الملف: application/pdf

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dceb7461a9e30f19bb807418e7a286c7Test
https://europepmc.org/articles/PMC6428149Test/