Results 31 to 40 of about 13,523 (186)

Wheat-Dependent Exercise-Induced Anaphylaxis Sensitized with Hydrolyzed Wheat Protein in Soap

Allergology International, 2012
Wheat-dependent exercise-induced anaphylaxis (WDEIA) is a specific form of wheat allergy typically induced by exercise after ingestion of wheat products.
Yuko Chinuki, Eishin Morita
doaj   +1 more source

Positive rate of wheat allergens in the Chinese allergic population: a systematic review and meta-analysis

Scientific Reports, 2023
In recent years, the prevalence of allergic diseases has increased significantly, causing great concern, and wheat, as one of the top 8 food allergens, is a common allergy trigger.
Fengmei Yang, Xinyi Zhao, Wenfeng Liu, Bo Zhou, Lili Deng, Hongbing Chen, Zhuo Zhang, Lin Zhou   +7 more
doaj   +1 more source

An Adjuvant-Free Mouse Model Using Skin Sensitization Without Tape-Stripping Followed by Oral Elicitation of Anaphylaxis: A Novel Pre-Clinical Tool for Testing Intrinsic Wheat Allergenicity

Frontiers in Allergy, 2022
Wheat is a major food allergen per the regulatory bodies of various nations. Hypersensitivity reactions to wheat have been steadily increasing for reasons that are not completely understood.
Haoran Gao, Rick Jorgensen, Rajsri Raghunath, Perry K. W. Ng, Venu Gangur   +4 more
doaj   +1 more source

Wheat allergy in celiac children [PDF]

Pediatric Allergy and Immunology, 2015
Gluten is the main structural protein complex of wheat with equivalent toxic proteins found in other cereals (rye, barley, and oats) which are responsible for different immunologic responses with different clinical expressions of disease. The spectrum of gluten-related disorders has been classified according to pathogenic, clinical, and epidemiological
Martín Muñoz, M. F., Rivero, D., Díaz Perales, Araceli, Polanco, I., Quirce, Santiago   +4 more
openaire   +2 more sources

Effect of thermal processing and fermentation with Chinese traditional starters on characteristics and allergenicity of wheat matrix

Food Science and Human Wellness, 2023
Wheat allergy has become a serious health threat worldwide and its prevalence has increased alarmingly in the past few years. Factors such as food matrix and food processing may alter the structure of wheat proteins, and hence affect its allergenic ...
Huan Rao, Xi Li, Wentong Xue
doaj   +1 more source

A Microgel Platform Enables Site‐Specific Intestinal Delivery of Lactoferrin, Improving its Bioavailability for Targeted Alleviating Liver Injury and Colitis

Advanced Science, EarlyView.
This work first time reports an eco‐friendly desert plant food‐based polysaccharide ASKP microgels which have intestinal site‐specific release properties which can achieve small‐intestine or colon targeting capability via different cross‐linking chemistry.
Huiling Yan, Yixuan Li, Shanan Chen, Pengcheng Du, Kaiwen Wu, Hui Zhang, Kasper Hettinga, Lina Zhang, Gergely Toldi, Fazheng Ren, Yuan Li   +10 more
wiley   +1 more source

Timing of symptom onset during 60-min interval oral food challenges in children

Allergology International
Background: Dosing intervals are important in determining oral food challenge (OFC) safety; however, the optimal interval remains unclear. This study aimed to investigate symptom onset time in low-dose OFCs, utilizing 60-min intervals, involving four ...
Nana Kojima, Makoto Nishino, Ken-ichi Nagakura, Sakura Sato, Kyohei Takahashi, Motohiro Ebisawa, Noriyuki Yanagida   +6 more
doaj   +1 more source

Pro‐Organic by Design: Choice Architecture Shaping Online Organic Grocery Purchases

Business Strategy and the Environment, EarlyView.
ABSTRACT Consumer uptake of organic food is shaped by both personal values and the way choices are structured in the retail environment. Unlike prior research, we here investigate how elements of supermarket choice architecture influence organic choices.
John Thøgersen, Darius‐Aurel Frank, Jessica Aschemann‐Witzel   +2 more
wiley   +1 more source

Fermented Plant‐Based Milks: A Review of Physicochemical and Technological Aspects to Sensory and Probiotic Attributes

Food Bioengineering, EarlyView.
Technological and biotechnological processes, including fermentation with selected starter cultures, convert diverse plant raw materials into fermented plant‐based milks. These processes enhance nutritional profiles, functional and probiotic compounds, and improve physicochemical and sensory properties, supported by predictive modeling to optimize ...
Luiz Henrique de Oliveira Cruz, Raíssa Machado Nascimento, Alice Gonçalves Martins Gonzalez, Josiane Roberto Domingues   +3 more
wiley   +1 more source

Wheat allergy [PDF]

The Egyptian Journal of Pediatric Allergy and Immunology, 2020
Herbert Wieser, Peter Koehler, Katharina A. Scherf   +2 more
openaire   +2 more sources