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Number of items: 4.

Ballmer-Weber, B K; Brockow, K; Fiocchi, A; Theler, B; Vogel, L; Ring, J; Szépfalusi, Z; Mazzina, O; Schaller, R; Fritsché, R; Vissers, Y M; Nutten, S (2016). Hydrolysed egg displays strong decrease in allergenicity and is well tolerated by egg-allergic patients. Allergy, 71(5):728-732.

Giavi, S; Vissers, Y M; Muraro, A; Lauener, R; Konstantinopoulos, A P; Mercenier, A; Wermeille, A; Lazzarotto, F; Frei, R; Bonaguro, R; Summermatter, S; Nutten, S; Papadopoulos, N G (2016). Oral immunotherapy with low allergenic hydrolysed egg in egg allergic children. Allergy, 71(11):1575-1584.

Blanc, F; Vissers, Y M; Adel-Patient, Karine; Rigby, N M; Mackie, A R; Gunning, A P; Wellner, N K; Skov, P S; Przybylski-Nicaise, L; Ballmer-Weber, B; Zuidmeer-Jongejan, L; Szépfalusi, Z; Ruinemans-Koerts, J; Jansen, A P H; Bernard, H; Wal, J M; Savelkoul, H F J; Wichers, H J; Mills, E N C (2011). Boiling peanut Ara h 1 results in the formation of aggregates with reduced allergenicity. Molecular Nutrition & Food Research, 55(12):1887-1894.

Vissers, Y M; Blanc, F; Skov, P S; Johnson, P E; Rigby, N M; Przybylski-Nicaise, L; Bernard, H; Wal, J M; Ballmer-Weber, B; Zuidmeer-Jongejan, L; Szépfalusi, Z; Ruinemans-Koerts, J; Jansen, A P H; Savelkoul, H F J; Wichers, H J; Mackie, A R; Mills, C E N; Adel-Patient, K (2011). Effect of heating and glycation on the allergenicity of 2S albumins (Ara h 2/6) from peanut. PLoS ONE, 6(8):e23998.

This list was generated on Thu Nov 23 08:18:51 2017 CET.