Lv1
50 积分 2023-12-12 加入
Investigation on potential allergenic peptides and critical amino acids of the digestive products of glycated α-lactalbumin via allergenicity evaluation and molecular dynamic simulation
1个月前
已完结
From Source to Structure: Industrial Processing Technologies for Attenuating the Allergenicity of Food Proteins
1个月前
已完结
Ara h 1 structure is retained after roasting and is important for enhanced binding to IgE
1个月前
已完结
IgE epitopes of intact and digested Ara h 1: A comparative study in humans and rats
1个月前
已完结
Proteomic and in silico characterization identifies conarachin as a major IgE-reactive peanut allergen
1个月前
已关闭
Common food allergens and their IgE-binding epitopes
2个月前
已完结
Glycation of β-Lactoglobulin with different lengths sugar chains: Impacts on structure, allergenicity and flavor profile
2个月前
已完结
Elucidating the structure of melanoidins derived from biscuits: A preliminary study
2个月前
已完结
α-Dicarbonyl compounds trapping ability and antiglycative effect of high-molecular-weight brewer's spent grain melanoidins
2个月前
已完结
Bidirectional effects of melanoidins derived from thermal Maillard reaction on polyhydroxyalkanoates synthesis by mixed culture: Transient and long-term responses
2个月前
已完结
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