These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

242 related articles for article (PubMed ID: 32776546)

  • 1. Can food processing produce hypoallergenic egg?
    Ma X; Liang R; Xing Q; Lozano-Ojalvo D
    J Food Sci; 2020 Sep; 85(9):2635-2644. PubMed ID: 32776546
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Hydrolysed egg displays strong decrease in allergenicity and is well tolerated by egg-allergic patients.
    Ballmer-Weber BK; Brockow K; Fiocchi A; Theler B; Vogel L; Ring J; Szépfalusi Z; Mazzina O; Schaller R; Fritsché R; Vissers YM; Nutten S
    Allergy; 2016 May; 71(5):728-32. PubMed ID: 26836363
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Cracking the egg: An insight into egg hypersensitivity.
    Dhanapala P; De Silva C; Doran T; Suphioglu C
    Mol Immunol; 2015 Aug; 66(2):375-83. PubMed ID: 25965316
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Influence of heat treatment and egg matrix on the physicochemical and allergenic properties of egg custard.
    Tong P; Xiong L; Gao J; Li X; Wu Z; Yang A; Yuan J; Wu Y; Chen H
    J Food Sci; 2020 Mar; 85(3):789-799. PubMed ID: 32078753
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Recent advances in the understanding of egg allergens: basic, industrial, and clinical perspectives.
    Mine Y; Yang M
    J Agric Food Chem; 2008 Jul; 56(13):4874-900. PubMed ID: 18543935
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effects of deglycosylation and the Maillard reaction on conformation and allergenicity of the egg ovomucoid.
    Ma J; Zhou J; Chen L; Zhang H; Wang Y; Fu L
    J Food Sci; 2021 Jul; 86(7):3014-3022. PubMed ID: 34151424
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Selection of egg peptide biomarkers in processed food products by high resolution mass spectrometry.
    Gavage M; Van Vlierberghe K; Van Poucke C; De Loose M; Gevaert K; Dieu M; Renard P; Arnould T; Gillard N
    J Chromatogr A; 2019 Jan; 1584():115-125. PubMed ID: 30473111
    [TBL] [Abstract][Full Text] [Related]  

  • 8. The Impact of Processing and Extraction Methods on the Allergenicity of Targeted Protein Quantification as Well as Bioactive Peptides Derived from Egg.
    Mostashari P; Marszałek K; Aliyeva A; Mousavi Khaneghah A
    Molecules; 2023 Mar; 28(6):. PubMed ID: 36985630
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Food-cooking processes modulate allergenic properties of hen's egg white proteins.
    Liu X; Feng BS; Kong X; Xu H; Li X; Yang PC; Liu Z
    Int Arch Allergy Immunol; 2013; 160(2):134-42. PubMed ID: 23018383
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Traditional cooking methods decreased the allergenicity of egg proteins.
    Jiang S; Huang Y; Tang X; Wang T; Li Q; Wang H; Meng X
    J Food Sci; 2024 Jun; 89(6):3847-3857. PubMed ID: 38767860
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of heat treatment on milk and egg proteins allergenicity.
    Bloom KA; Huang FR; Bencharitiwong R; Bardina L; Ross A; Sampson HA; Nowak-Węgrzyn A
    Pediatr Allergy Immunol; 2014 Dec; 25(8):740-6. PubMed ID: 25251921
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of acid treatment on allergenicity of peanut and egg.
    Lee JO; Sung D; Park SH; Lee J; Kim J; Shon DH; Ahn K; Han Y
    J Sci Food Agric; 2017 May; 97(7):2116-2121. PubMed ID: 27571929
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Clinical tolerance of processed foods.
    Fiocchi A; Bouygue GR; Sarratud T; Terracciano L; Martelli A; Restani P
    Ann Allergy Asthma Immunol; 2004 Nov; 93(5 Suppl 3):S38-46. PubMed ID: 15562873
    [TBL] [Abstract][Full Text] [Related]  

  • 14. The thermal aggregation of ovalbumin as large particles decreases its allergenicity for egg allergic patients and in a murine model.
    Claude M; Lupi R; Bouchaud G; Bodinier M; Brossard C; Denery-Papini S
    Food Chem; 2016 Jul; 203():136-144. PubMed ID: 26948598
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Egg proteins as allergens and the effects of the food matrix and processing.
    Benedé S; López-Expósito I; Molina E; López-Fandiño R
    Food Funct; 2015 Mar; 6(3):694-713. PubMed ID: 25598200
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Research advance of non-thermal processing technologies on ovalbumin properties: The gelation, foaming, emulsification, allergenicity, immunoregulation and its delivery system application.
    Chen Q; Dong L; Li Y; Liu Y; Xia Q; Sang S; Wu Z; Xiao J; Liu L; Liu L
    Crit Rev Food Sci Nutr; 2024; 64(20):7045-7066. PubMed ID: 36803106
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Processes for reducing egg allergenicity: Advances and different approaches.
    Vapor A; Mendonça A; Tomaz CT
    Food Chem; 2022 Jan; 367():130568. PubMed ID: 34343811
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Egg hypersensitivity in review.
    Hasan SA; Wells RD; Davis CM
    Allergy Asthma Proc; 2013; 34(1):26-32. PubMed ID: 23406934
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Soybean and Lupine Addition in Hen Nutrition-Influence on Egg Immunoreactivity.
    Tomczak A; Misiak M; Zielińska-Dawidziak M
    Molecules; 2021 Jul; 26(14):. PubMed ID: 34299594
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Tolerance of a high-protein baked-egg product in egg-allergic children.
    Saifi M; Swamy N; Crain M; Brown LS; Bird JA
    Ann Allergy Asthma Immunol; 2016 May; 116(5):415-9. PubMed ID: 26809899
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 13.