Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Yvonne M Vissers"'
Autor:
Yvonne M Vissers, Fany Blanc, Per Stahl Skov, Phil E Johnson, Neil M Rigby, Laetitia Przybylski-Nicaise, Hervé Bernard, Jean-Michel Wal, Barbara Ballmer-Weber, Laurian Zuidmeer-Jongejan, Zsolt Szépfalusi, Janneke Ruinemans-Koerts, Ad P H Jansen, Huub F J Savelkoul, Harry J Wichers, Alan R Mackie, Clare E N Mills, Karine Adel-Patient
Publikováno v:
PLoS ONE, Vol 6, Iss 8, p e23998 (2011)
BACKGROUND:Peanut allergy is one of the most common and severe food allergies, and processing is known to influence the allergenicity of peanut proteins. We aimed to establish the effect of heating and glycation on the IgE-binding properties and biol
Externí odkaz:
https://doaj.org/article/2c41da8bfbfd4719ad32116b5fbd936c
Autor:
Jolanda H. M. van Bilsen, Edyta Sienkiewicz-Szłapka, Daniel Lozano-Ojalvo, Linette E. M. Willemsen, Celia M. Antunes, Elena Molina, Joost J. Smit, Barbara Wróblewska, Harry J. Wichers, Edward F. Knol, Gregory S. Ladics, Raymond H. H. Pieters, Sandra Denery-Papini, Yvonne M. Vissers, Simona L. Bavaro, Colette Larré, Kitty C. M. Verhoeckx, Erwin L. Roggen
Publikováno v:
Clinical and Translational Allergy, Vol 7, Iss 1, Pp 1-18 (2017)
Abstract Background The introduction of whole new foods in a population may lead to sensitization and food allergy. This constitutes a potential public health problem and a challenge to risk assessors and managers as the existing understanding of the
Externí odkaz:
https://doaj.org/article/05e7743aab5c4a7d838bf05389380360
Autor:
Thomas Holzhauser, Nieke van der Bolt, Kitty C.M. Verhoeckx, Yvonne M. Vissers, Roland Faludi, Ian Kimber, R. Shimojo, Harry J. Wichers, Joseph L. Baumert, Corinne Herouet-Guicheney, Simon Flanagan, Marcel Feys
Publikováno v:
Food and Chemical Toxicology, 80, 223-240
Food and Chemical Toxicology 80 (2015)
Food and Chemical Toxicology 80 (2015)
Food processing can have many beneficial effects. However, processing may also alter the allergenic properties of food proteins. A wide variety of processing methods is available and their use depends largely on the food to be processed. In this revi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::73c3b1db5bc1acdec7b58b63ea01c269
https://doi.org/10.1016/j.fct.2015.03.005
https://doi.org/10.1016/j.fct.2015.03.005
Autor:
Massimo Fontanesi, Jacqueline Wassenberg, Sandra Denery-Papini, Sophie Nutten, Philippe Eigenmann, Adrian Zuercher, Sophie Pecquet, Annick Mercenier, Andreas Jung, Antoine Wermeille, Yvonne M. Vissers, Sigrid Sjölander, Roger Lauener, Rodolphe Fritsché
Publikováno v:
Clinical medicine insights. Pediatrics, vol. 11, pp. 1179556517730018
Clinical Medicine Insights. Pediatrics
Clinical Medicine Insights: Pediatrics, Vol. 11 (2017) P. 1179556517730018
Clinical Medicine Insights. Pediatrics, 2017, 11, pp.1-6. ⟨10.1177/1179556517730018⟩
Clinical Medicine Insights. Pediatrics (11), 1-6. (2017)
Clinical Medicine Insights: Pediatrics, Vol 11 (2017)
Clinical Medicine Insights. Pediatrics
Clinical Medicine Insights: Pediatrics, Vol. 11 (2017) P. 1179556517730018
Clinical Medicine Insights. Pediatrics, 2017, 11, pp.1-6. ⟨10.1177/1179556517730018⟩
Clinical Medicine Insights. Pediatrics (11), 1-6. (2017)
Clinical Medicine Insights: Pediatrics, Vol 11 (2017)
International audience; To date, only few studies have assessed oral immunotherapy (OIT) for wheat allergy and often describe severe adverse reactions during therapy. We developed partially hydrolyzed wheat-based cereals (pHC), which were used in a m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f51c151b9622d2cdc8b18337e5fb538c
https://serval.unil.ch/notice/serval:BIB_5639F5B6A71F
https://serval.unil.ch/notice/serval:BIB_5639F5B6A71F
Autor:
Carine Blanchard, Sophie Nutten, Audrey Demont, Annick Mercenier, Guénolée Prioult, Rémi Doucet-Ladevèze, Yvonne M. Vissers, Marie Perrot, Feriel Hacini-Rachinel, Alexandre Panchaud
Publikováno v:
International Archives of Allergy and Immunology. 164:64-73
Background: Egg allergy is one of the most common food allergies in children. The standard therapy for egg allergy is strict avoidance. Yet, there is considerable clinical and scientific interest in primary or secondary prevention. A major drawback o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6ecdd6e54140bfc5b4210f1cb1dc1bbc
https://doi.org/10.1159/000363110
https://doi.org/10.1159/000363110
Autor:
Selina Summermatter, Anastasios P Konstantinopoulos, Roberta Bonaguro, Yvonne M. Vissers, Sophie Nutten, Stavroula Giavi, Nikolaos G. Papadopoulos, Francesca Lazzarotto, Antonella Muraro, Antoine Wermeille, Remo Frei, R. Lauener, Annick Mercenier
Publikováno v:
Giavi, S, Vissers, Y M, Muraro, A, Lauener, R, Konstantinopoulos, AP, Mercenier, A, Wermeille, A, Lazzarotto, F, Frei, R, Bonaguro, R, R. Bonaguro, S. Summermatter, S. Nutten, & Papadopoulos, N 2016, ' Oral immunotherapy with low allergenic hydrolysed egg in egg allergic children ', Allergy . https://doi.org/10.1111/all.12905
BackgroundA major drawback of oral immunotherapy for food allergy is the possibility of severe side-effects. We assessed both safety and efficacy of a low allergenic hydrolysed egg (HydE) preparation used in a double-blind placebo-controlled randomiz
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::25aa8af166c1a7dc20891475e4fb5570
https://doi.org/10.1111/all.12905
https://doi.org/10.1111/all.12905
Autor:
Barbara K. Ballmer-Weber, Yvonne M. Vissers, Sophie Nutten, Raphael Schaller, Zsolt Szépfalusi, J. Ring, B. Theler, Lothar Vogel, Alessandro Fiocchi, Rodolphe Fritsché, Oscar Mazzina, Knut Brockow
Publikováno v:
Allergy. 71(5)
Food allergies are believed to be on the rise, and currently, management relies on the avoidance of the food. Hen's egg allergy is after cow's milk allergy the most common food allergy; eggs are used in many food products and thus difficult to avoid.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::35154ecdf78aa8d1d4113950a7bbab96
https://pubmed.ncbi.nlm.nih.gov/26836363
https://pubmed.ncbi.nlm.nih.gov/26836363
Autor:
Phil Johnson, E. N. C. Mills, Neil M. Rigby, Janneke Ruinemans-Koerts, Małgorzata Iwan, Karine Adel-Patient, Yvonne M. Vissers, Huub F. J. Savelkoul, Laetitia Przybylski-Nicaise, Ad Jansen, Harry J. Wichers, P. Stahl Skov, P. Mandrup Müller, M. Schaap
Publikováno v:
Clinical & Experimental Allergy. 41:1631-1642
Background - Peanuts are often consumed after roasting, a process that alters the three-dimensional structure of allergens and leads to Maillard modification. Such changes are likely to affect their allergenicity. Objective - We aimed to establish th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::773080a6914f16caeb72caaa188f1d0d
https://doi.org/10.1111/j.1365-2222.2011.03830.x
https://doi.org/10.1111/j.1365-2222.2011.03830.x
Autor:
Elżbieta Kostyra, Harry J. Wichers, Henryk Kostyra, Małgorzata Iwan, Yvonne M. Vissers, Huub F. J. Savelkoul, Ewa Fiedorowicz
Publikováno v:
Journal of Agricultural and Food Chemistry 59 (2011) 13
Journal of Agricultural and Food Chemistry, 59(13), 7163-7171
Journal of Agricultural and Food Chemistry, 59(13), 7163-7171
Few studies exist on the influence of processing methods on structural changes and allergenic potential of hazelnut proteins. This study focused on the effect of glycation (Maillard reaction) on the immunoreactivity and degranulation capacity of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::12021f0c01f7ff1afc832d09aeb9b333
https://doi.org/10.1021/jf2007375
https://doi.org/10.1021/jf2007375
Autor:
Huub F. J. Savelkoul, Harry J. Wichers, Peter F. Zuurendonk, Johannes Snel, Yvonne M. Vissers, Michiel Kleerebezem
Publikováno v:
FEMS Immunology & Medical Microbiology. 61:28-40
The objective of this study was to assess the potential immunomodulatory effect of six Lactobacillus strains on human peripheral blood mononuclear cells (hPBMC) isolated from allergic patients. hPBMC from patients allergic to birch pollen or grass po
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::81bf43cb4b27ba57a705359b13e854e3
https://doi.org/10.1111/j.1574-695x.2010.00741.x
https://doi.org/10.1111/j.1574-695x.2010.00741.x