Skip to main navigation
Skip to search
Skip to main content
Research@WUR Home
Help & FAQ
Home
Profiles
Research units
Research output
Datasets
Press/Media
Activities
Projects
Prizes
Search by expertise, name or affiliation
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)
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.
Sort by
Weight
Alphabetically
Medicine & Life Sciences
Allergens
30%
Arachis
62%
Basophils
14%
Betula
16%
Blood Cells
13%
Corylus
6%
Cytokines
9%
Food
8%
Food Handling
100%
Food Hypersensitivity
89%
Glucose
7%
glycyl-glycyl-glycyl-glycine
7%
Heating
38%
Hot Temperature
12%
Hypersensitivity
29%
Immunoglobulin E
70%
Immunomodulation
87%
In Vitro Techniques
5%
Interleukin-10
7%
Interleukin-12
8%
Interleukin-13
9%
Lactobacillales
96%
Lactobacillus
22%
Maillard Reaction
19%
Peanut Hypersensitivity
6%
Peas
11%
Pollen
14%
Probiotics
12%
Proteins
11%
Serum
5%
T-Lymphocytes
7%
Th1-Th2 Balance
5%