Clinical and translational allergy / FAST: Towards safe and effective subcutaneous immunotherapy of persistent life-threatening food allergies

Autor: Zuidmeer-Jongejan, Laurian, Fernandez-Rivas, M., Poulsen, L. K., Neubauer, A., Asturias, J., Blom, L., Boye, J., Bindslev-Jensen, C., Clausen, M., Ferrara, R., Garosi, P., Huber, H., Jensen, B. M., Koppelman, S., Kowalski, M. L., Lewandowska-Polak, A., Linhart, B., Maillere, B., Mari, A., Martinez, A., Mills, C. E., Nicoletti, C., Opstelten, D. J., Papadopoulos, N. G., Portoles, A., Rigby, N., Scala, E., Schnoor, H. J., Sigursdottir, S., Stavroulakis, G., Stolz, F., Swoboda, Ines, Valenta, R., van den Hout, R., Versteeg, S. A., Witten, M., van Ree, R.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od_____10650::d6ce701346ff70130cb3e8a72ee75407
https://pub.fh-campuswien.ac.at/doi/10.1186/2045-7022-2-5

Inactivation Kinetics Study of the Kunitz Soybean Trypsin Inhibitor and the Bowman-Birk Inhibitor

Autor: van Den Hout R, Pouw, Gruppen, van't Riet K

Publikováno v: Journal of agricultural and food chemistry. 46(1)

The inactivation of trypsin inhibitors (TIs) in soy flour exhibits a two-phase inactivation behavior. It is sometimes assumed that this behavior is caused by a difference in the heat stabilities of the Kunitz soybean trypsin inhibitor (KSTI) and the

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::1358abc793f833a503acb34c8ef386c7
https://pubmed.ncbi.nlm.nih.gov/10554233

Modelling of the product quality of soya beans during steaming

Autor: van den Hout, R., Meerdink, G., van Zuilichem, D.J., van 't Riet, K.

Publikováno v: Recent advances of research in antinutritional factors in legume seeds and rapeseed: proceedings of the 3rd international workshop. A.J.M. Jansman, G.D. Hill, J. Huisman, A.F.B. van der Poel (eds.) EAAP Publication 93

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::ab5c2f09a6acba3e7f0943961be71806
https://research.wur.nl/en/publications/modelling-of-the-product-quality-of-soya-beans-during-steaming

Modelling of heat treatment of soy

Autor: van den Hout, R.

Soybeans are used as raw material for human nutrition and animal feed because of their high nutritional value. Consumption of raw beans has negative effects on the growth and health of human beings and animals. These effects are caused by antinutriti

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::18f85d8f850b9ecd9c474560006647c4
https://research.wur.nl/en/publications/modelling-of-heat-treatment-of-soy

A Peanut Allergoid with Increased Safety and Maintained Immunogenicity

Autor: van der Kleij, H.P.M., Smit, J., Sleijster-Selis, H., van den Hout, R., Gilmartin, L., Pieters, R., Kerkvliet, E., Koppelman, S.

Publikováno v: In The Journal of Allergy and Clinical Immunology 2011 127(2) Supplement:AB32-AB32