J.‐M. Wal

Direct Synthesis of Amides from Alcohols and Amines with Liberation of H ₂

Diagnosis of Food Allergy in Children: Toward a Standardization of Food Challenge

Making the Most of In Vitro Tests to Diagnose Food Allergy

Rat feeding studies with genetically modified maize - a comparative evaluation of applied methods and risk assessment standards

Living Radical Polymerization by the RAFT Process – A Third Update

Allergy to bovine β‐lactoglobulin: specificity of human IgE to tryptic peptides

Food proteins: A review on their emulsifying properties using a structure–function approach

IgG4 inhibits peanut-induced basophil and mast cell activation in peanut-tolerant children sensitized to peanut major allergens

The promiscuity of immunoglobulin E binding to peanut allergens, as determined by Western blotting, correlates with the severity of clinical symptoms

Rethinking amide bond synthesis

Prebiotic oligosaccharides: In vitro evidence for gastrointestinal epithelial transfer and immunomodulatory properties

The Role of Leukotriene B4 in Clostridium difficile Toxin A--Induced Ileitis in Rats

Regulatory T Cells in Allergy and Asthma

Human milk oligosaccharides: Every baby needs a sugar mama

Antioxidative peptides from food proteins: A review

Dynamic control over cell adhesive properties using molecular-based surface engineering strategies

Food allergy: Epidemiology, pathogenesis, diagnosis, and treatment

Anaphylaxis to Peanut in a Patient Predominantly Sensitized to Ara h 6

The use of whole food animal studies in the safety assessment of genetically modified crops: Limitations and recommendations

Peanut epitopes for IgE and IgG4 in peanut-sensitized children in relation to severity of peanut allergy

The importance of antioxidants which play the role in cellular response against oxidative/nitrosative stress: current state

Trends in glyphosate herbicide use in the United States and globally

The role of protein digestibility and antacids on food allergy outcomes

Peanut component Ara h 8 sensitization and tolerance to peanut

Allergic Sensitization to Bovine β-Lactoglobulin: Comparison between Germ-Free and Conventional BALB/c Mice

Randomized Trial of Peanut Consumption in Infants at Risk for Peanut Allergy

Platinum(IV)-chlorotoxin (CTX) conjugates for targeting cancer cells

Food allergy: A review and update on epidemiology, pathogenesis, diagnosis, prevention, and management

Transient Receptor Potential Cation Channels in Disease

Toxicological evaluation of proteins introduced into food crops

The Next Generation of Platinum Drugs: Targeted Pt(II) Agents, Nanoparticle Delivery, and Pt(IV) Prodrugs

Gut Microbiota in Health and Disease

Diagnostic accuracy of specific IgE to components in diagnosing peanut allergy: a systematic review

Food protein functionality: A comprehensive approach

Regulatory T Cells and Human Disease

Site-Specific Bioconjugation through Enzyme-Catalyzed Tyrosine–Cysteine Bond Formation

Protein Tyrosine Nitration: Selectivity, Physicochemical and Biological Consequences, Denitration, and Proteomics Methods for the Identification of Tyrosine-Nitrated Proteins

N-Terminal Modification of Proteins with o-Aminophenols

Protein and fat composition of mare's milk: some nutritional remarks with reference to human and cow's milk

Dietary and Policy Priorities for Cardiovascular Disease, Diabetes, and Obesity

Oxidative Amide Synthesis and N-Terminal α-Amino Group Ligation of Peptides in Aqueous Medium

The First Microbial Colonizers of the Human Gut: Composition, Activities, and Health Implications of the Infant Gut Microbiota

Intelligent Food Packaging: A Review of Smart Sensing Technologies for Monitoring Food Quality

Electroactive Oligoaniline-Containing Self-Assembled Monolayers for Tissue Engineering Applications

Update on food allergy

Protein conjugation of thermoresponsive amine-reactive polymers prepared by RAFT

Preferential labeling of α-amino N-terminal groups in peptides by biotin: application to the detection of specific anti-peptide antibodies by enzyme immunoassays

Gastro‐duodenal digestion products of the major peanut allergen Ara h 1 retain an allergenic potential

Capacity of purified peanut allergens to induce degranulation in a functional in vitro assay: Ara h 2 and Ara h 6 are the most efficient elicitors

Two-site enzyme immunometric assays for determination of native and denatured β-lactoglobulin

Production of arachidonic acid metabolites by the colon adenocarcinoma cell line HT29 cl.19A and their effect on chloride secretion

Oral tolerance and Treg cells are induced in BALB/c mice after gavage with bovine β-lactoglobulin

Serological characteristics of peanut allergy in children

Opinion of the Scientific Panel on Genetically Modified Organisms on an application (Reference EFSA-GMO-UK-2004-06) for the placing on the market of insect-protected glyphosate-tolerant genetically modified maize MON863 X NK603, for food and feed uses, and import and processing under Regulation (EC) No 1829/2003 from Monsanto (Question No EFSA-Q-2004-154)

Influence of Thermal Processing on the Allergenicity of Peanut Proteins

Peanut allergens are rapidly transferred in human breast milk and can prevent sensitization in mice