Similar articles for PMID: 30689122

Year	Number of Results
1806	1
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1

Influence of the Maillard Reaction on the Allergenicity of Food Proteins and the Development of Allergic Inflammation.

Toda M, Hellwig M, Henle T, Vieths S. Toda M, et al. Curr Allergy Asthma Rep. 2019 Jan 28;19(1):4. doi: 10.1007/s11882-019-0834-x. Curr Allergy Asthma Rep. 2019. PMID: 30689122 Review.

2

Maillard reaction in food allergy: Pros and cons.

Gupta RK, Gupta K, Sharma A, Das M, Ansari IA, Dwivedi PD. Gupta RK, et al. Crit Rev Food Sci Nutr. 2018 Jan 22;58(2):208-226. doi: 10.1080/10408398.2016.1152949. Epub 2017 Jul 11. Crit Rev Food Sci Nutr. 2018. PMID: 26980434 Review.

3

Food Processing: The Influence of the Maillard Reaction on Immunogenicity and Allergenicity of Food Proteins.

Teodorowicz M, van Neerven J, Savelkoul H. Teodorowicz M, et al. Nutrients. 2017 Aug 4;9(8):835. doi: 10.3390/nu9080835. Nutrients. 2017. PMID: 28777346 Free PMC article. Review.

4

Receptor Mediated Effects of Advanced Glycation End Products (AGEs) on Innate and Adaptative Immunity: Relevance for Food Allergy.

Briceno Noriega D, Zenker HE, Croes CA, Ewaz A, Ruinemans-Koerts J, Savelkoul HFJ, van Neerven RJJ, Teodorowicz M. Briceno Noriega D, et al. Nutrients. 2022 Jan 15;14(2):371. doi: 10.3390/nu14020371. Nutrients. 2022. PMID: 35057553 Free PMC article. Review.

5

Ovalbumin modified with pyrraline, a Maillard reaction product, shows enhanced T-cell immunogenicity.

Heilmann M, Wellner A, Gadermaier G, Ilchmann A, Briza P, Krause M, Nagai R, Burgdorf S, Scheurer S, Vieths S, Henle T, Toda M. Heilmann M, et al. J Biol Chem. 2014 Mar 14;289(11):7919-28. doi: 10.1074/jbc.M113.523621. Epub 2014 Feb 6. J Biol Chem. 2014. PMID: 24505139 Free PMC article.

6

Immunomodulation by Processed Animal Feed: The Role of Maillard Reaction Products and Advanced Glycation End-Products (AGEs).

Teodorowicz M, Hendriks WH, Wichers HJ, Savelkoul HFJ. Teodorowicz M, et al. Front Immunol. 2018 Sep 13;9:2088. doi: 10.3389/fimmu.2018.02088. eCollection 2018. Front Immunol. 2018. PMID: 30271411 Free PMC article. Review.

7

The Maillard reaction and food allergies: is there a link?

Toda M, Heilmann M, Ilchmann A, Vieths S. Toda M, et al. Clin Chem Lab Med. 2014 Jan 1;52(1):61-7. doi: 10.1515/cclm-2012-0830. Clin Chem Lab Med. 2014. PMID: 23492561 Review.

8

Can Glycation Reduce Food Allergenicity?

Rao Q, Jiang X, Li Y, Samiwala M, Labuza TP. Rao Q, et al. J Agric Food Chem. 2018 May 2;66(17):4295-4299. doi: 10.1021/acs.jafc.8b00660. Epub 2018 Apr 23. J Agric Food Chem. 2018. PMID: 29660289

9

Impact of Maillard reaction products on nutrition and health: Current knowledge and need to understand their fate in the human digestive system.

ALjahdali N, Carbonero F. ALjahdali N, et al. Crit Rev Food Sci Nutr. 2019;59(3):474-487. doi: 10.1080/10408398.2017.1378865. Epub 2017 Oct 20. Crit Rev Food Sci Nutr. 2019. PMID: 28901784 Review.

10

Structural and functional alterations in major peanut allergens caused by thermal processing.

Maleki SJ, Hurlburt BK. Maleki SJ, et al. J AOAC Int. 2004 Nov-Dec;87(6):1475-9. J AOAC Int. 2004. PMID: 15675461 Review.

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