Results 201 to 210 of about 2,396,689 (254)
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Advances on the rapid and multiplex detection methods of food allergens
Critical reviews in food science and nutrition, 2021With the gradually increasing prevalence of food allergy in recent years, food allergy has become a major public health problem worldwide. The clinical symptoms caused by food allergy seriously affect people's quality of life; there are unknown allergen ...
Jiayu Xu +4 more
semanticscholar +1 more source
Critical reviews in food science and nutrition, 2020
Nowadays, the increasing prevalence of food allergy has become a public concern related to human health worldwide. Thus, it is imperative and necessary to provide some efficient methods for the management of food allergy.
Xin-rong Dong, Jin Wang, V. Raghavan
semanticscholar +1 more source
Nowadays, the increasing prevalence of food allergy has become a public concern related to human health worldwide. Thus, it is imperative and necessary to provide some efficient methods for the management of food allergy.
Xin-rong Dong, Jin Wang, V. Raghavan
semanticscholar +1 more source
Epicutaneous sensitization to food allergens in atopic dermatitis: What do we know?
Pediatric Allergy and Immunology, 2020Atopic dermatitis (AD) is a chronic inflammatory skin disease mainly affecting children, which has no definitive curative therapy apart from natural outgrowing. AD is persistent in 30%‐40% of children.
E. Tham +3 more
semanticscholar +1 more source
Current Opinion in Allergy and Clinical Immunology, 2001
A number of advances in the scientific knowledge concerning adverse food reactions have been made in the past few years. Understanding about the nature of the food allergen itself, the molecular characterization of the epitopes on these allergens, the pathophysiology of the clinical reaction, and the diagnostic methods have all been significantly ...
W, Burks +3 more
openaire +2 more sources
A number of advances in the scientific knowledge concerning adverse food reactions have been made in the past few years. Understanding about the nature of the food allergen itself, the molecular characterization of the epitopes on these allergens, the pathophysiology of the clinical reaction, and the diagnostic methods have all been significantly ...
W, Burks +3 more
openaire +2 more sources
Allergy. European Journal of Allergy and Clinical Immunology, 2020
Heat‐and‐pepsin‐sensitive plant food allergens (PR‐10 and profilin) sometimes cause systemic reaction.
R. Asero +28 more
semanticscholar +1 more source
Heat‐and‐pepsin‐sensitive plant food allergens (PR‐10 and profilin) sometimes cause systemic reaction.
R. Asero +28 more
semanticscholar +1 more source
Food allergens in skincare products marketed for children
Contact Dermatitis, 2020The application of preparations containing food allergens can cause percutaneous sensitization and provocation. The prevalence of food allergens in children's cosmetics is unknown.
Ieva Adomaite +3 more
semanticscholar +1 more source
Critical Reviews in Food Science and Nutrition, 1996
Virtually all food allergens are proteins, although only a small percentage of the many proteins in foods are allergens. Any food that contains protein has the potential to cause allergic reactions in some individuals. However, a few foods or food groups are known to cause allergies on a more frequent basis than other foods.
Hefle, Susan L. +2 more
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Virtually all food allergens are proteins, although only a small percentage of the many proteins in foods are allergens. Any food that contains protein has the potential to cause allergic reactions in some individuals. However, a few foods or food groups are known to cause allergies on a more frequent basis than other foods.
Hefle, Susan L. +2 more
openaire +2 more sources
Stability of food allergens and allergenicity of processed foods
Journal of Chromatography B: Biomedical Sciences and Applications, 2001The allergenicity of food could be altered by several processing procedures. For various foods of animal and plant origin the available literature on this alteration is described. Investigations on hidden allergens in food products are also dealt with.
Hans Steinhart +2 more
openaire +3 more sources
Biochemistry of food allergens [PDF]
Clinical Reviews in Allergy & Immunology, 1999 The proteins within foods that are allergenic represent a wide variety of proteins with functions that vary from storage to enzymatic activity. General characteristics of food allergens include an acidic isoelctric point, abundance in the food, stability to digestion, and the presence of multiple, linear IgE binding epitopes.
J S Stanley, Gary A. Bannon
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Journal of Chromatography B: Biomedical Sciences and Applications, 2001
The identification of food allergens is a priority in the management of food allergy, because of the need to obtain standardized extracts and pure allergens for diagnosis and therapy. It is thus important to develop methods for purification of allergenic molecules in order to study their biological and immunological characteristics.
E.A. Pastorello, C. Trambaioli
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The identification of food allergens is a priority in the management of food allergy, because of the need to obtain standardized extracts and pure allergens for diagnosis and therapy. It is thus important to develop methods for purification of allergenic molecules in order to study their biological and immunological characteristics.
E.A. Pastorello, C. Trambaioli
openaire +3 more sources