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Influence of the allelic variants encoded at the Gli-B1 locus, responsible for a major allergen of wheat, on IgE reactivity for patients suffering from food allergy to wheat.
Denery-Papini S, Lauriére M, Branlard G, Morisset M, Pecquet C, Choudat D, Merlino M, Pineau F, Popineau Y, Boulenc E, Bouchez-Mahiout I, Bodinier M, Moneret-Vautrin DA. Denery-Papini S, et al. Among authors: choudat d. J Agric Food Chem. 2007 Feb 7;55(3):799-805. doi: 10.1021/jf062749k. J Agric Food Chem. 2007. PMID: 17263477
Recombinant proteins and peptides as tools for studying IgE reactivity with low-molecular-weight glutenin subunits in some wheat allergies.
Snégaroff J, Branlard G, Bouchez-Mahiout I, Laudet B, Tylichova M, Chardot T, Pecquet C, Choudat D, Raison-Peyron N, Vigan M, Kerre S, Laurière M. Snégaroff J, et al. Among authors: choudat d. J Agric Food Chem. 2007 Nov 28;55(24):9837-45. doi: 10.1021/jf071432x. Epub 2007 Oct 26. J Agric Food Chem. 2007. PMID: 17960887
A recombinant ω-gliadin-like D-type glutenin and an α-gliadin from wheat (Triticum aestivum): two immunoglobulin E binding proteins, useful for the diagnosis of wheat-dependent allergies.
Mameri H, Bouchez I, Pecquet C, Raison-Peyron N, Choudat D, Chabane H, Kerre S, Denery-Papini S, Gohon Y, Briozzo P, Laurière M, Snégaroff J. Mameri H, et al. Among authors: choudat d. J Agric Food Chem. 2012 Aug 15;60(32):8059-68. doi: 10.1021/jf301992w. Epub 2012 Aug 3. J Agric Food Chem. 2012. PMID: 22809016
91 results