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Year Number of Results
2007 1
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Page 1
Allergenicity of Fermented Foods: Emphasis on Seeds Protein-Based Products.
El Mecherfi KE, Todorov SD, Cavalcanti de Albuquerque MA, Denery-Papini S, Lupi R, Haertlé T, Dora Gombossy de Melo Franco B, Larré C. El Mecherfi KE, et al. Among authors: dora gombossy de melo franco b. Foods. 2020 Jun 16;9(6):792. doi: 10.3390/foods9060792. Foods. 2020. PMID: 32560210 Free PMC article. Review.
Fermentation of Gluten by Lactococcus lactis LLGKC18 Reduces its Antigenicity and Allergenicity.
El Mecherfi KE, Lupi R, Cherkaoui M, Albuquerque MAC, Todorov SD, Tranquet O, Klingebiel C, Rogniaux H, Denery-Papini S, Onno B, de Melo Franco BDG, Larré C. El Mecherfi KE, et al. Among authors: de melo franco bdg. Probiotics Antimicrob Proteins. 2022 Oct;14(5):779-791. doi: 10.1007/s12602-021-09808-1. Epub 2021 Jun 3. Probiotics Antimicrob Proteins. 2022. PMID: 34081268
40 results