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8. The Ustilago maydis AA10 LPMO is active on fungal cell wall chitin

9. The Maize Pathogen Ustilago maydis Secretes Glycoside Hydrolases and Carbohydrate Oxidases Directed toward Components of the Fungal Cell Wall

11. Research and Innovation 2022. TRANSFORM - Division of Science for Food, Bioproducts and Waste TRANSFORM

12. Rapport Recherches et Innovations TRANSFORM 2022 Département Aliments, produits biosourcés et déchets

13. Report on EFSA project GP/EFSA/AFSCO/2017/03 "Detection and Quantification of Allergens in Foods and Minimum Eliciting Doses in Food‐Allergic Individuals" (ThRAll).

16. Critical structural elements for the antigenicity of wheat allergen LTP1 (Tri a 14) revealed by site-directed mutagenesis

17. Deamidation and Enzymatic Hydrolysis of Gliadins Alter Their Processing by Dendritic Cells in Vitro

20. Fermentation of Gluten by Lactococcus lactis LLGKC18 Reduces its Antigenicity and Allergenicity

21. Statement of the Prolamin Working Group on the Determination of Gluten in Fermented Foods Containing Partially Hydrolyzed Gluten

23. Discovery based high resolution MS/MS analysis for selection of allergen markers in chocolate and broth powder matrices

26. Statement of the Prolamin Working Group on the Determination of Gluten in Fermented Foods Containing Partially Hydrolyzed Gluten

27. Recent Progress and Recommendations on Celiac Disease From the Working Group on Prolamin Analysis and Toxicity

28. Engineering a safe monoclonal anti‐human IL‐2 that is effective in a murine model of food allergy and asthma.

29. Deamidation and Enzymatic Hydrolysis of Gliadins Alter Their Processing by Dendritic Cells in Vitro

30. Recent Progress and Recommendations on Celiac Disease From the Working Group on Prolamin Analysis and Toxicity

31. 1.1 Production of antibodies against functional recombinant wheat ATIs

32. Detection and Quantification of Allergens in Foods and Minimum Eliciting Doses in Food-Allergic Individuals (ThRAll)

33. Comparison of the digestibility and antigenicity of raw and roasted whole peanut allergens

37. Structure moléculaire des allergènes et des épitopes à l'origine des réactions allergiques aux hydrolysats de protéines de blé

38. Limited pepsin hydrolysis unmask epitopes of aggregated gliadins

39. Aggregation of ovalbumin and allergenicity

40. Agrégation thermique et modulation de l'allergénicité

41. Projet MANOE, Maîtrise Allergène NutritiOn Enfant. Etude de la réactivité de patients allergiques à des faibles doses d'allergènes (blé, œuf, lait, arachide). Détection et quantification des allergènes présents à faibles doses dans des matrices alimentaires complexes

42. A chimeric IgE that mimics IgE from patients allergic to acid-hydrolyzed wheat proteins is a novel tool for in vitro allergenicity assessment of functionalized glutens

43. Development of novel monoclonal antibodies against starch and ulvan - implications for antibody production against polysaccharides with limited immunogenicity

45. Reactivity of egg-allergic children to thermally treated egg and its fractions assessed by skin prick-testing reveals two main profiles

46. Allergic reactions to hydrolysed wheat proteins: clinical aspects and molecular structures of the allergens involved.

47. Development of novel monoclonal antibodies against starch and ulvan - implications for antibody production against polysaccharides with limited immunogenicity

48. Abstracts from the Food Allergy and Anaphylaxis Meeting 2016

49. Les protéines de blé

50. Detection des allergènes : Impact des Procédés et perspectives

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