Sesame as a source of food allergens: clinical relevance, molecular characterization, cross-reactivity, stability toward processing and detection strategies-Reference-Cited by-同舟云学术

Sesame as a source of food allergens: clinical relevance, molecular characterization, cross-reactivity, stability toward processing and detection strategies

Published:2022-11-15 Issue: Volume: Page:1-17
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Villa Caterina¹^ORCID,Costa Joana¹^ORCID,Mafra Isabel¹^ORCID

Affiliation:

1. REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, Porto, Portugal

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2145263

Reference118 articles.

1. Thermal processing, salt and high pressure treatment effects on molecular structure and antigenicity of sesame protein isolate

2. Sesame allergy: current perspectives

3. Antibody Cross-Reactivity between Proteins of Chia Seed (Salvia hispanica L.) and Other Food Allergens

4. ALLERGEN. 2022. World Health Organization/International Union of Immunological Societies (WHO/IUIS) allergen nomenclature sub-committee. Accessed February 3, 2022. http://allergen.org/.

5. ALLERGOME. 2022. The platform for allergen knowledge. Accessed February 3, 2022. https://www.allergome.org/script/search_step1.php?clear=1.

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