Zobrazeno 1 - 10
of 21
pro vyhledávání: '"A H, Penninks"'
Autor:
Anne-Marie Zuurmond, Nicole H.P. Cnubben, Jolanda H. M. van Bilsen, Benno van El, Robert Doornbos, Jacqueline Bastiaans, A. Koudijs, Jeroen DeGroot, Babs C.T. van Manen-Vernooij, André H. Penninks
Publikováno v:
Regulatory Toxicology and Pharmacology. 59:461-470
Pharmacokinetic properties and safety profile of a drug are likely influenced by the disease state of a patient. In this study, we investigated the influence of arthritic processes on pharmacokinetics and immunotoxicity of interleukin-1 receptor anta
Autor:
L.M.J. Knippels, H.P.M. van der Kleij, S. J. Koppelman, G. F. Houben, A. H. Penninks, A.A. Felius
Publikováno v:
Allergy. 55:251-258
Background: No adequate enteral sensitization models are available to study food allergy and the allergenicity of food proteins. To further validate an enteral brown Norway (BN) rat sensitization model under development, we studied specific protein r
Autor:
André H Penninks, Diana Jonker
Publikováno v:
Journal of the Science of Food and Agriculture. 59:123-126
The objective of this study was to compare the net protein utilisation, digestibility and biological value of casein solution heated by microwave or conventionally, ie on an electrically heated plate. Portions (500 ml) of an aqueous solution of casei
Autor:
H Penninks, F√°tima Ferreira, Martin Himly, Gabriele Gadermaier, A. Erler, Beata Cudowska, Andr, Andrea Harrer, Lucjan Jedrychowski, Elzbieta Korotkiewicz-Kaczmarska, Maciej Kaczmarski, Michael Faltlhansl
Publikováno v:
Chemical and Biological Properties of Food Allergens ISBN: 9781420058550
Chemical and Biological Properties of Food Allergens
Chemical and Biological Properties of Food Allergens
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::872ecc3a0435a778e494909efce7018c
https://doi.org/10.1201/9781420058574.ch3
https://doi.org/10.1201/9781420058574.ch3
Autor:
M, Wensing, A H, Penninks, S L, Hefle, J H, Akkerdaas, R, van Ree, S J, Koppelman, C A F M, Bruijnzeel-Koomen, A C, Knulst
Publikováno v:
Clinical and experimental allergy : journal of the British Society for Allergy and Clinical Immunology. 32(12)
The risk for allergic reactions depends on the sensitivity of individuals and the quantities of offending food ingested. The sensitivity varies among allergic individuals, as does the threshold dose of a food allergen capable of inducing an allergic
Autor:
Léon M J, Knippels, André H, Penninks
Publikováno v:
Annals of the New York Academy of Sciences. 964
For the safety evaluation of genetically engineered crops, the potential allergenicity of the newly introduced protein(s) has become an important issue. There is, however, no universal and reliable test system for the evaluation of the allergic sensi
Publikováno v:
The Journal of allergy and clinical immunology. 98(1)
Increasing evidence indicates a prominent role of allergen-specific TH2 cells, with high IL-4 and IL-5 production and low interferon-gamma production, in the regulation of IgE and eosinophil production in allergic disorders. However, most studies hav
Autor:
Andre H. Penninks
Publikováno v:
Food additives and contaminants. 10(3)
In this report the evaluation of a safety factor is assessed, according to the decision tree suggested by Renwick (1991a,b), to determine a Tolerable Daily Intake (TDI) value for the environmental contaminant bis(tri-n-butyltin)oxide (TBTO). Based on
Publikováno v:
Immunology. 78(4)
Regeneration of the thymus was studied in rats that were treated with a single oral dose of the organotin compound di-n-butyltin dichloride (DBTC). After an initial maximum depletion of cortical BrdU+ thymocytes on day 2 after treatment, repopulation
Publikováno v:
Immunology. 76(2)
Thymic changes in the rat induced by the thymus atrophy-inducing organotin compound di-n-butyltin dichloride (DBTC) were examined using FACS analyses. The number of CD4+CD8+ thymocytes was reduced by DBTC treatment from Day 2 onwards and reached mini