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The influence of food matrix and digestion on the allergenicity of (food) proteins.
Vissers, Yvonne
(PhD candidate)
Savelkoul, Huub
(Promotor)
Wichers, Harry
(Promotor)
Food Chemistry
VLAG
Department of Agrotechnology and Food Sciences
Project
:
PhD
Overview
Fingerprint
Research output
(1)
Project Details
Status
Finished
Effective start/end date
1/09/06
→
10/06/11
View all
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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.
Food Allergy
Immunology and Microbiology
100%
Immunoglobulin E
Immunology and Microbiology
100%
Lactic Acid Bacterium
Immunology and Microbiology
100%
Allergenicity
Immunology and Microbiology
100%
Immunomodulation
Immunology and Microbiology
100%
Glycation
Immunology and Microbiology
52%
Allergen
Immunology and Microbiology
41%
Lactobacillus
Immunology and Microbiology
29%
Research output
Research output per year
2011
2011
2011
1
internal PhD, WU
Research output per year
Research output per year
Allergenicity in food allergy : influence of food processing and immunomodulation by lactic acid bacteria
Vissers, Y. M.,
10 Jun 2011
, [S.l.].
226 p.
Research output
:
Thesis
›
internal PhD, WU
Open Access
Immunoglobulin E
100%
Allergenicity
100%
Food Allergy
100%
Immunomodulation
100%
Lactic Acid Bacterium
100%