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Cracking the cashew nut: Strategies to identify and characterize novel allergens.
Bastiaan-Net, Shanna
(PhD candidate)
Savelkoul, Huub
(Promotor)
Wichers, Harry
(Promotor)
Mes, Jurriaan
(Co-promotor)
VLAG
Food Chemistry
Cell Biology and Immunology
Department of Agrotechnology and Food Sciences
Project
:
PhD
Overview
Fingerprint
Research output
(1)
Project Details
Status
Finished
Effective start/end date
1/01/12
→
28/10/20
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Fingerprint
Explore the research topics touched on by this project. These labels are generated based on the underlying awards/grants. Together they form a unique fingerprint.
Hazelnut
Food Science
100%
Tree Nut
Food Science
100%
Allergen
Immunology and Microbiology
100%
Pistachio
Food Science
50%
Immunoglobulin E
Food Science
50%
Albumin
Food Science
50%
Food Allergy
Immunology and Microbiology
38%
Nut Allergy
Immunology and Microbiology
30%
Research output
Research output per year
2020
2020
2020
1
internal PhD, WU
Research output per year
Research output per year
Cracking the cashew nut: Strategies to identify novel allergens
Bastiaan-Net, S.
,
28 Oct 2020
, Wageningen:
Wageningen University
.
192 p.
Research output
:
Thesis
›
internal PhD, WU
Open Access
Hazelnut
100%
Tree Nut
100%
Allergen
100%
Pistachio
50%
Albumin
50%