The Maillard reaction and food allergy: Impacts on sensitization and on elicitation
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Publisher
Elsevier
Reference111 articles.
1. Advanced glycation end products (AGEs), receptor for AGEs, diabetes, and bone: review of the literature;Asadipooya;J. Endocr. Soc.,2019
2. Effects of the Maillard reaction on the epitopes and immunoreactivity of tropomyosin, a major allergen in Chlamys nobilis;Bai;Food Funct.,2021
3. Limited lactosylation of beta-lactoglobulin from cow's milk exerts strong influence on antigenicity and degranulation of mast cells;Bosman;Nutrients,2021
4. The effect of soy processing on its allergenicity: discrepancy between IgE binding and basophil stimulation tests;Briceno;J. Funct.Foods,2023
5. Receptor mediated effects of advanced glycation end products (AGEs) on innate and adaptative immunity: relevance for food allergy;Briceno Noriega;Nutrients,2022
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