Stability of food allergens and allergenicity of processed foods-Reference-Cited by-同舟云学术

Stability of food allergens and allergenicity of processed foods

Published:2001-05 Issue:1-2 Volume:756 Page:207-228
ISSN:0378-4347
Container-title:Journal of Chromatography B: Biomedical Sciences and Applications
language:en
Short-container-title:Journal of Chromatography B: Biomedical Sciences and Applications

Author:

Besler Matthias,Steinhart Hans,Paschke Angelika

Publisher

Elsevier BV

Subject

General Chemistry

Reference160 articles.

1. Standing Committee for Foodstuffs, Report — Co-ordinated programme for the official control of foodstuffs for 1997. European Commission, Brussels, 1997.

2. M. Besler, P. Eigenmann, R.H. Schwartz, Internet Symposium on Food Allergens 2 (2000) 9. [http://www.food-allergens.de]

3. Allergic reactions to raw, pasteurized, and homogenized/pasteurized cow milk: a comparison.

4. Egg and milk allergy in adults.

5. 218 Allergenicity of individual cow milk proteins in DBPCFC-positive milk allergic adults

Cited by 215 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effects of rosmarinic acid covalent conjugation on the allergenicity and functional properties of egg white protein;Food Hydrocolloids;2025-01

2. Non-Thermal Processing Technologies for Allergen Control in Alternative Protein Sources for Food Industry Applications;Food Engineering Reviews;2024-06-27

3. Comparative Evaluation of Protein Values and Electrophoretic Patterns of Buffalo Milk and Cow Milk Proteins by the SDS-PAGE Method;Research on Animal Production;2024-05-01

4. Sesame Seeds: A Nutrient-Rich Superfood;Foods;2024-04-10

5. Effect of rosmarinic acid covalent conjugation on the structure and allergenic capacity of ovalbumin;LWT;2024-04