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10. Reduction of allergenic potential in bread wheat RNAi transgenic lines silenced for CM3, CM16 and 0.28 ATI genes

17. Applying the adverse outcome pathway (AOP) for food sensitization to support in vitro testing strategies

20. Application of the adverse outcome pathway (AOP) concept to structure the available in vivo and in vitro mechanistic data for allergic sensitization to food proteins

22. Abstracts from the Food Allergy and Anaphylaxis Meeting 2016

30. Specificity of antisera raised against synthetic peptide fragments of high Mr glutenin subunits

32. Évaluation de l’allergénicité de la serpin de blé grâce à une cohorte de patients

36. Towards a new gliadin reference material–isolation and characterisation

44. Interest of ImmunoCAP System to Recombinant ω-5 Gliadin for the Diagnosis of Exercise-Induced Wheat Allergy.

45. A proposal for the adverse outcome pathway (AOP) for food sensitization

47. Comparative analysis of eliciting capacity of raw and roasted peanuts: the role of gastrointestinal digestion

48. Tolerance to heated egg in egg allergy: Explanations and implications for prevention and treatment.

49. Hemp seed: An allergen source with potential cross-reactivity to hazelnut.

50. Toward reducing the immunogenic potential of wheat flour: identification and characterization of wheat lines missing omega-5 gliadins encoded by the 1D chromosome.

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