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273 related items for PubMed ID: 21846147

  • 1. Human immunoglobulin E (IgE) binding to heated and glycated ovalbumin and ovomucoid before and after in vitro digestion.
    Jiménez-Saiz R, Belloque J, Molina E, López-Fandiño R.
    J Agric Food Chem; 2011 Sep 28; 59(18):10044-51. PubMed ID: 21846147
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  • 3. Conformation affects the potential allergenicity of ovalbumin after heating and glycation.
    Ma XJ, Chen HB, Gao JY, Hu CQ, Li X.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2013 Sep 28; 30(10):1684-92. PubMed ID: 23915026
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  • 4. Mechanisms underlying differential food allergy response to heated egg.
    Martos G, Lopez-Exposito I, Bencharitiwong R, Berin MC, Nowak-Węgrzyn A.
    J Allergy Clin Immunol; 2011 Apr 28; 127(4):990-7.e1-2. PubMed ID: 21377717
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  • 5. [Assessment of allergenic activity of heated and ovomucoid-depleted egg white].
    Wada E, Urisu A, Morita Y, Ando H, Yasaki T, Yamada K, Goto M, Wakamatsu T.
    Arerugi; 1997 Oct 28; 46(10):1007-12. PubMed ID: 9404088
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  • 6. Characterization of IgE and IgG epitopes on ovomucoid using egg-white-allergic patients' sera.
    Zhang JW, Mine Y.
    Biochem Biophys Res Commun; 1998 Dec 09; 253(1):124-7. PubMed ID: 9875231
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  • 7. Insight into the Mechanism Underlying the Reduction of Digestibility and IgG/IgE Binding Ability in Ovalbumin during Different High-Temperature Conduction Modes-Induced Glycation.
    Chen H, Tu Z, Zhou Y, Xie Z, Zhang S, Wen P, Liu J, Jiang Q, Wang H, Hu Y.
    J Agric Food Chem; 2024 Feb 07; 72(5):2801-2812. PubMed ID: 38275225
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  • 8. Impact of Maillard reaction on immunoreactivity and allergenicity of the hazelnut allergen Cor a 11.
    Iwan M, Vissers YM, Fiedorowicz E, Kostyra H, Kostyra E, Savelkoul HF, Wichers HJ.
    J Agric Food Chem; 2011 Jul 13; 59(13):7163-71. PubMed ID: 21563837
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  • 9. [Antigenic determinants on ovalbumin and ovomucoid: comparison of the specificity of IgG and IgE antibodies].
    Honma K, Aoyagi M, Saito K, Nishimuta T, Sugimoto K, Tsunoo H, Niimi H, Kohno Y.
    Arerugi; 1991 Sep 13; 40(9):1167-75. PubMed ID: 1720303
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  • 10. Specific T cell lines for ovalbumin, ovomucoid, lysozyme and two OA synthetic epitopes, generated from egg allergic patients' PBMC.
    Holen E, Elsayed S.
    Clin Exp Allergy; 1996 Sep 13; 26(9):1080-8. PubMed ID: 8889264
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  • 11. Utility of ovomucoid-specific IgE concentrations in predicting symptomatic egg allergy.
    Ando H, Movérare R, Kondo Y, Tsuge I, Tanaka A, Borres MP, Urisu A.
    J Allergy Clin Immunol; 2008 Sep 13; 122(3):583-8. PubMed ID: 18692888
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  • 12. Effects of Maillard reaction on allergenicity of buckwheat allergen Fag t 3 during thermal processing.
    Yang ZH, Li C, Li YY, Wang ZH.
    J Sci Food Agric; 2013 Apr 13; 93(6):1510-5. PubMed ID: 23165788
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  • 13. Recognition of native and/or thermally induced denatured forms of the major food allergen, ovomucoid, by human IgE and mouse monoclonal IgG antibodies.
    Hirose J, Kitabatake N, Kimura A, Narita H.
    Biosci Biotechnol Biochem; 2004 Dec 13; 68(12):2490-7. PubMed ID: 15618619
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  • 14. Identification of IgE-binding peptides in hen egg ovalbumin digested in vitro with human and simulated gastroduodenal fluids.
    Benedé S, López-Expósito I, López-Fandiño R, Molina E.
    J Agric Food Chem; 2014 Jan 08; 62(1):152-8. PubMed ID: 24350835
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  • 15. Allergenicity and antigenicity of chicken egg ovomucoid (Gal d III) compared with ovalbumin (Gal d I) in children with egg allergy and in mice.
    Bernhisel-Broadbent J, Dintzis HM, Dintzis RZ, Sampson HA.
    J Allergy Clin Immunol; 1994 Jun 08; 93(6):1047-59. PubMed ID: 8006309
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  • 17. Human IgE binding and in vitro digestion of S-OVA.
    Jiménez-Saiz R, Pineda-Vadillo C, López-Fandiño R, Molina E.
    Food Chem; 2012 Dec 01; 135(3):1842-7. PubMed ID: 22953931
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  • 18. Clinical significance of IgE-binding activity to enzymatic digests of ovomucoid in the diagnosis and the prediction of the outgrowing of egg white hypersensitivity.
    Urisu A, Yamada K, Tokuda R, Ando H, Wada E, Kondo Y, Morita Y.
    Int Arch Allergy Immunol; 1999 Nov 01; 120(3):192-8. PubMed ID: 10592464
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  • 19. Kinetic analysis of pepsin digestion of chicken egg white ovomucoid and allergenic potential of pepsin fragments.
    Takagi K, Teshima R, Okunuki H, Itoh S, Kawasaki N, Kawanishi T, Hayakawa T, Kohno Y, Urisu A, Sawada J.
    Int Arch Allergy Immunol; 2005 Jan 01; 136(1):23-32. PubMed ID: 15591810
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  • 20. Peptic digestibility of raw and heat-coagulated hen's egg white proteins at acidic pH range.
    Yoshino K, Sakai K, Mizuha Y, Shimizuike A, Yamamoto S.
    Int J Food Sci Nutr; 2004 Dec 01; 55(8):635-40. PubMed ID: 16019308
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