Thioredoxin and food allergy
Author:
Publisher
Elsevier BV
Subject
Immunology,Immunology and Allergy
Reference4 articles.
1. Wheat and maize thioredoxins: a novel cross-reactive cereal allergen family related to baker's asthma;Weichel;J Allergy Clin Immunol,2006
2. Screening the allergenic repertoires of wheat and maize with sera from double-blind, placebo-controlled food challenge positive patients;Weichel;Allergy,2006
3. Thioredoxin-linked mitigation of allergic responses to wheat;Buchanan;Proc Natl Acad Sci U S A,1997
4. Thioredoxin treatment increases digestibility and lowers allergenicity of milk;del Val;J Allergy Clin Immunol,1999
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1. Enzymatic modifications of gluten protein: Oxidative enzymes;Food Chemistry;2021-09
2. The Path to Thioredoxin and Redox Regulation Beyond Chloroplasts;Plant and Cell Physiology;2017-09-05
3. Role of Non-prolamin Proteins and Low Molecular Weight Redox Agents in Protein Folding and Polymerization in Wheat Grains and Influence on Baking Quality Parameters;Journal of Agricultural and Food Chemistry;2012-12-04
4. Thioredoxin from the Indianmeal Moth Plodia interpunctella: Cloning and Test of the Allergenic Potential in Mice;PLoS ONE;2012-07-26
5. Effect of the Coenzymes NAD(P)(H) in Straight-Dough Breadmaking on Protein Properties and Loaf Volume;Cereal Chemistry Journal;2010-09
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