No | Title | Reference (DOI) |
---|---|---|
1 | Current (food) allergenic risk assessment: is it fit for novel foods? status quo and identification of gaps | Mazzucchelli (2018) |
2 | Application of the Adverse Outcome Pathway (AOP) concept to structure the available in vivo and in vitro mechanistic data for allergic sensitisation to food proteins | Van Bilsen (2017) |
3 | Current challenges facing the assessment of the allergenic capacity of food allergens in animal models. | Bøgh (2016) |
4 | Allergenicity risk assessment of new or modified dietary proteins: a critical review of current strategies. | Remington (2018) |
5 | Experimental food allergy models to study the role of innate immune cells as initiators of allergen specific Th2 immune responses | Hussain (2015) |
6 | The use of animal models to discover immunological mechanisms underpinning sensitization to food allergens | Smit (2015) |
7 | A review of animal models used to evaluate potential allergenicity of genetically modified organisms (GMOs) | Marsteller (2015) |
8 | In silico tools for exploring potential human allergy to proteins. | Hayes (2015) |
9 | Non-IgE mediated food allergy | Lozano-Ojalvo (2015) |
10 | Applicability of epithelial models in protein permeability/transport studies and food allergy | Cubells-Baeza (2015) |
11 | Epithelial models to study food allergen induced barrier disruption and immune activation | Gavrovic-Jankulovic (2015) |
12 | IgE—the main player of food allergy | Broekman (2015) |
13 | Influence of microbiome and diet on immune responses in food allergy models | Barcik (2015) |
14 | Static and dynamic in vitro digestion models to study proteins stability in the gastrointestinal tract | Dupont (2015) |
15 | Kiwifruit cysteine protease actinidin compromises the intestinal barrier by disrupting tight junctions | Grozdanovic (2016) |
16 | Glycation of the major milk allergen β‐lactoglobulin changes its allergenicity by alterations in cellular uptake and degradation | Perusko (2018) |
17 | Proteomics in food: quality, safety, microbes and allergens. | Piras (2016) |
18 | Allergenic and novel food proteins: state of the art and challenges in the allergenicity assessment | Pali-Schöl (2018) |
19 | Cross-reactivity in fish allergy: a double-blind, placebo-controlled food-challenge trial | Sørensen (2017) |
20 | Important plant food allergens (part I): what is shaping their allergenic potency—physicochemical properties and beyond | Costa, In Prep |
21 | Important animal food allergens (part II): what is shaping their allergenic potency—physicochemical properties and beyond | Costa, In prep |
22 | The relevance of a digestibility evaluation in the allergenicity risk assessment of novel proteins. Opinion of a joined initiative of COST Action ImpARAS and COST Action INFOGEST | Verhoeckx (2019) |
23 | Applying the adverse outcome pathway (AOP) for food sensitization to support in vitro testing strategies | Lozano-Ojalvo (2019) |
24 | Overview of in vivo and ex vivo endpoints in murine food allergy models: suitable for evaluation of the sensitizing capacity of novel proteins? | Castan (2020) |
25 | Defining the targets for the assessment of IgE-mediated allergenicity of new or modified food proteins | Houben (2019) |
26 | Jug r 6 is the allergenic vicilin present in walnut responsible for IgE cross-reactivities to other tree nuts and seeds | Dubiela (2018) |
27 | Fish-allergic patients tolerate ray based on the low allergenicity of its parvalbumin | Kalic (2018) |
28 | Homologous tropomyosins from vertebrate and invertebrate: recombinant calibrator proteins in functional biological assays for allergenicity assessment of novel animal foods | Klueber (2020) |
29 | Hypothesis paper/concept introduction: is it possible to establish a generic threshold of exposure for allergic sensitization to food proteins | Bernard Madsen, In prep |