Ovalbumin Modified with Pyrraline, a Maillard Reaction Product, shows Enhanced T-cell Immunogenicity-Reference-Cited by-同舟云学术

Ovalbumin Modified with Pyrraline, a Maillard Reaction Product, shows Enhanced T-cell Immunogenicity

Published:2014-03 Issue:11 Volume:289 Page:7919-7928
ISSN:0021-9258
Container-title:Journal of Biological Chemistry
language:en
Short-container-title:Journal of Biological Chemistry

Author:

Heilmann Monika,Wellner Anne,Gadermaier Gabriele,Ilchmann Anne,Briza Peter,Krause Maren,Nagai Ryoji,Burgdorf Sven,Scheurer Stephan,Vieths Stefan,Henle Thomas,Toda Masako

Publisher

Elsevier BV

Subject

Cell Biology,Molecular Biology,Biochemistry

Reference41 articles.

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4. Effect of roasting on the allergenicity of major peanut allergens Ara h 1 and Ara h 2/6. The necessity of degranulation assays;Vissers;Clin. Exp. Allergy,2011

5. Human immunoglobulin E (IgE) binding to heated and glycated ovalbumin and ovomucoid before and after in vitro digestion;Jiménez-Saiz;J. Agric. Food Chem,2011

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