The influence of food matrix and digestion on the allergenicity of (food) proteins.

Immunology and Microbiology

1. Food Allergy 100%
2. Immunoglobulin E 100%
3. Lactic Acid Bacterium 100%
4. Allergenicity 100%
5. Immunomodulation 100%
6. Glycation 52%
7. Allergen 41%
8. Lactobacillus 29%
9. Peripheral Blood Mononuclear Cell 23%
10. Cross Linking 23%
11. Birch 17%
12. Basophil Degranulation 17%
13. T Cell 17%
14. Degranulation 17%
15. Probiotic 17%
16. Sensitization 11%
17. Cytokine Production 11%
18. Immunoreactivity 11%
19. Immunocompetent Cell 11%
20. CD28 11%
21. Cytokine 11%
22. CD3 Antigen 11%
23. Tumor Necrosis Factor 11%
24. Interleukin 13 11%
25. Prevalence 11%
26. Solution and Solubility 11%
27. Peanut Allergy 5%
28. Denaturation 5%
29. Cell Activity 5%
30. Protein Structure 5%
31. Protein Aggregation 5%
32. Th1 Th2 Balance 5%
33. Eczema 5%
34. Mediator Release 5%
35. Atopic Asthma 5%
36. Pollen Allergy 5%
37. Allergic Rhinitis 5%
38. Cell Culture 5%
39. Lactic Acid 5%
40. Cross-Reactivity 5%
41. Food Allergen 5%
42. Cell Proliferation 5%
43. Regulatory T Cell 5%
44. Hypersensitive Response 5%
45. Interleukin-1 5%
46. Antiserum 5%
47. Conformation 5%
48. Normal Human 5%
49. Allergic Asthma 5%
50. Immunoglobulin 7S 5%