The Effect of the Food Matrix on the In Vitro Bio‐Accessibility and IgE Reactivity of Peanut Allergens-Reference-Cited by-同舟云学术

The Effect of the Food Matrix on the In Vitro Bio‐Accessibility and IgE Reactivity of Peanut Allergens

Published:2020-06-29 Issue:14 Volume:64 Page:1901093
ISSN:1613-4125
Container-title:Molecular Nutrition & Food Research
language:en
Short-container-title:Mol. Nutr. Food Res.

Author:

Rao Huan¹²,Baricevic Ivona¹,Bernard Hervé³^ORCID,Smith Frances¹,Sayers Rebekah¹,Balasundaram Anuhradha¹,Costello Carol Ann¹,Padfield Philip¹,Semic‐Jusufagic Aida⁴,Simpson Angela⁴,Adel‐Patient Karine³,Xue Wentong²,Mills E. N. Clare¹^ORCID

Affiliation:

1. School of Biological SciencesManchester Institute of BiotechnologyManchester Academic Health Sciences CentreUniversity of Manchester Manchester M1 7DN UK

2. College of Food Science and Nutritional EngineeringChina Agricultural University Beijing 100083 China

3. UMR Service de Pharmacologie et ImmunoanalyseCEAINRAUniversité Paris‐SaclayLaboratoire d'Immuno‐Allergie Alimentaire Gif‐sur‐Yvette F‐91191 France

4. School of Biological SciencesManchester Academic Health Sciences CentreWythenshawe Hospital Manchester University NHS Foundation Trust Manchester M23 9LT UK

Funder

Biotechnology and Biological Sciences Research Council

European Commission

Newton Fund

Publisher

Wiley

Subject

Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/mnfr.201901093

Reference44 articles.

1. Allergy or tolerance in children sensitized to peanut: Prevalence and differentiation using component-resolved diagnostics