Results 41 to 50 of about 165,316 (364)
Biosensors, 2020 The presence of allergens and adulterants in food, which represents a real threat to sensitized people and a loss of consumer confidence, is one of the main current problems facing society.
Susana Campuzano +4 more
doaj +1 more source
Prediction of Oral Food Challenge Outcomes via Ensemble Learning [PDF]
arXiv, 2022 Oral Food Challenges (OFCs) are essential to accurately diagnosing food allergy due to the limitations of existing clinical testing. However, some patients are hesitant to undergo OFCs, while those willing suffer from limited access to allergists in rural/community healthcare settings.
arxiv
, 2009 BACKGROUND Allergy diagnosis needs to be improved in patients suffering from pollen polysensitization due to the existence of possible confounding factors in this type of patients.
Antepara, I. +10 more
core +1 more source
Protein Ingredients Control in Gluten Free Products Using SDS-PAGE, Developed Competitive Enzyme Immunoassays and Commercial ELISA Kits. [PDF]
, 2018 Some protein ingredients declared in the label of gluten free products are allergenic proteins (milk, soy and egg).The proper identification of these proteins in food products is important for consumers who have food allergies.
Cagnasso, Carolina Elisa +6 more
core +1 more source
Nanoparticle‐Mediated Targeted Protein Degradation: An Emerging Therapeutics Technology
Angewandte Chemie, EarlyView.Targeted protein degradation (TPD) has emerged as a powerful therapeutic approach, with numerous candidates molecules now advancing into clinical development. Recent innovations have incorporated nanoparticles to facilitate and enhance these degradation processes, yielding synergistic effects.
Andrew G. Baker +3 more
wiley +2 more sources
T-cell epitopes of the major peach allergen, Pru p 3: Identification and differential T-cell response of peach-allergic and non-allergic subjects [PDF]
, 2009 Lipid transfer proteins (LTPs), particularly peach Pru p 3, are the most relevant plant food allergens in the South of Europe, and, therefore, their allergic properties have been extensively studied.
Abbas +39 more
core +2 more sources
Spectrum of Allergens and Allergen Biology in India [PDF]
International Archives of Allergy and Immunology, 2018 The growing prevalence of allergy and asthma in India has become a major health concern with symptoms ranging from mild rhinitis to severe asthma and even life-threatening anaphylaxis. The “allergen repertoire” of this subcontinent is highly diverse due to the varied climate, flora, and food habits.
Gaurab Sircar +3 more
openaire +3 more sources
Recent Advances in Electrochemical Sensing Strategies for Food Allergen Detection
Biosensors, 2022 Food allergy has been indicated as the most frequent adverse reaction to food ingredients over the past few years. Since the only way to avoid the occurrence of allergic phenomena is to eliminate allergenic foods, it is essential to have complete and ...
Antonella Curulli
doaj +1 more source
Learning to Substitute Ingredients in Recipes [PDF]
arXiv, 2023 Recipe personalization through ingredient substitution has the potential to help people meet their dietary needs and preferences, avoid potential allergens, and ease culinary exploration in everyone's kitchen. To address ingredient substitution, we build a benchmark, composed of a dataset of substitution pairs with standardized splits, evaluation ...
arxiv
Molecules, 2022 The burden of allergic illnesses is continuously rising, and patient diagnosis is a significant problem because of how intricately hereditary and environmental variables interact.
Mohd Adnan Kausar +8 more
doaj +1 more source