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Development and evolution of risk assessment for food allergens.
Crevel RW, Baumert JL, Baka A, Houben GF, Knulst AC, Kruizinga AG, Luccioli S, Taylor SL, Madsen CB. Crevel RW, et al. Among authors: madsen cb. Food Chem Toxicol. 2014 May;67:262-76. doi: 10.1016/j.fct.2014.01.032. Epub 2014 Feb 6. Food Chem Toxicol. 2014. PMID: 24508585 Review.
Approaches to assess IgE mediated allergy risks (sensitization and cross-reactivity) from new or modified dietary proteins.
Remington B, Broekman HCH, Blom WM, Capt A, Crevel RWR, Dimitrov I, Faeste CK, Fernandez-Canton R, Giavi S, Houben GF, Glenn KC, Madsen CB, Kruizinga AK, Constable A. Remington B, et al. Among authors: madsen cb. Food Chem Toxicol. 2018 Feb;112:97-107. doi: 10.1016/j.fct.2017.12.025. Epub 2017 Dec 16. Food Chem Toxicol. 2018. PMID: 29258956 Free article. Review.
Acid Hydrolysis of Gluten Enhances the Skin Sensitizing Potential and Drives Diversification of IgE Reactivity to Unmodified Gluten Proteins.
Ballegaard AR, Castan L, Larsen JM, Piras C, Villemin C, Andersen D, Madsen CB, Roncada P, Brix S, Denery-Papini S, Mazzucchelli G, Bouchaud G, Bøgh KL. Ballegaard AR, et al. Among authors: madsen cb. Mol Nutr Food Res. 2021 Dec;65(23):e2100416. doi: 10.1002/mnfr.202100416. Epub 2021 Oct 27. Mol Nutr Food Res. 2021. PMID: 34636481
104 results