1. Evolution of β-lactoglobulin and α-lactalbumin content during yoghurt fermentation;BERTRAND-HARB;Int. Dairy J.,2003
2. BROADBENT , J.R. THOMPSON , R.L. HUGHES , J.E. WELKER , D.L. STEELE , J.L. CAI , H. ARDO , Y. VOGENSEN , F.K. THOMPKINS , T.A. HAGEN , K. ET AL 2008 Comparative genome analysis of the obligately homofermentative lactic acid bacterium Lactobacillus helveticus
3. Effects of fermentation by lactic acid bacteria on the antigenicity of bovine whey proteins;BU;J. Sci. Food Agric.,2010
4. Allergy to cow's milk proteins in childhood: The author's personal experience and new diagnostic and therapeutic proposals;CAVAGNI;Pediatr. Med. Chir.,1994
5. Mutational analysis of major, sequential IgE-binding epitopes in alpha S1-casein, a major cow's milk allergen;COCCO;J. Allergy Clin. Immunol.,2003