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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
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Research output
(1)
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Medicine & Life Sciences
Food Handling
100%
Lactobacillales
96%
Food Hypersensitivity
89%
Immunomodulation
87%
Immunoglobulin E
70%
Arachis
62%
Heating
38%
Allergens
30%
Hypersensitivity
29%
Lactobacillus
22%
Maillard Reaction
19%
Betula
16%
Basophils
14%
Pollen
14%
Blood Cells
13%
Probiotics
12%
Hot Temperature
12%
Proteins
11%
Peas
11%
Cytokines
9%
Interleukin-13
9%
Food
8%
Interleukin-12
8%
Glucose
7%
T-Lymphocytes
7%
Interleukin-10
7%
glycyl-glycyl-glycyl-glycine
7%
Corylus
6%
Peanut Hypersensitivity
6%
Th1-Th2 Balance
5%
Serum
5%
In Vitro Techniques
5%