(Q29302052)

9 April 2017

Amin E. Moghaddam

1

0 references

Mario Noti

object named as

Mario Noti

3

0 references

Steven Johnson

object named as

Steven Johnson

5

0 references

Quentin J Sattentau

8

object named as

Quentin J. Sattentau

1 reference

9 April 2017

7

David Artis

1 reference

9 April 2017

author name string

William R. Hillson

2

1 reference

9 April 2017

Kate H. Gartlan

4

1 reference

9 April 2017

Benjamin Thomas

6

1 reference

9 April 2017

language of work or name

English

0 references

publication date

December 2014

1 reference

9 April 2017

number of pages

4

1 reference

The Journal of Allergy and Clinical Immunology

inferred from page(s)

published in

1 reference

9 April 2017

volume

134

1 reference

9 April 2017

issue

6

1 reference

9 April 2017

page(s)

1453-1456

1 reference

Identification of Maillard reaction products on peanut allergens that influence binding to the receptor for advanced glycation end products.

9 April 2017

cites work

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4861634

Food allergy in Asia: how does it compare?

3 June 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4861634

Update on risk factors for food allergy

3 June 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4861634

Effects of cooking methods on peanut allergenicity

3 June 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4861634

Global proteomic screening of protein allergens and advanced glycation endproducts in thermally processed peanuts

3 June 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4861634

Reactive carbonyls are a major Th2-inducing damage-associated molecular pattern generated by oxidative stress.

26 November 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4861634

Glycation of a food allergen by the Maillard reaction enhances its T-cell immunogenicity: role of macrophage scavenger receptor class A type I and II.

26 November 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4861634

The effects of roasting on the allergenic properties of peanut proteins

26 November 2018

1 reference

PubMed

https://pubmed.ncbi.nlm.nih.gov/25253515

12 December 2020

inferred from PubMed ID database lookup

Characteristics of the peanut chain in Europe - implications for peanut allergy

1 reference

PubMed

https://pubmed.ncbi.nlm.nih.gov/25253515

12 December 2020

inferred from PubMed ID database lookup

Cd36, a member of the class b scavenger receptor family, as a receptor for advanced glycation end products

1 reference

PubMed

https://pubmed.ncbi.nlm.nih.gov/25253515

12 December 2020

inferred from PubMed ID database lookup

Identifiers

DOI

10.1016/J.JACI.2014.07.032

1 reference