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Food allergy to wheat : differences in immunoglobulin E-binding proteins as a function of age or symptoms

Archive ouverte | Battais, Fabrice | CCSD

International audience

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Archive ouverte | Denery-Papini, Sandra | CCSD

International audience. Background Gluten proteins can be modified by deamidation to enhance their solubility and technological applications. However, severe allergic reactions have been reported after the consumpti...

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Archive ouverte | Denery-Papini, Sandra | CCSD

International audience. At present, B cell epitopes involved in food allergy to wheat are known only for a few allergens and a few categories of patients. To characterize the epitopes of different wheat kernel aller...

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