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Food Allergens

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Cover of 'Food Allergens'

Table of Contents

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    Book Overview
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    Chapter 1 Food Allergens of Plant and Animal Origin: Classification, Characteristics, and Properties
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    Chapter 2 Purification of Food Allergens from Their Natural Sources: Chromatographic Methods
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    Chapter 3 Recombinant Production of Food Allergens in Yeast Pichia pastoris
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    Chapter 4 Yeast Surface Display Methodology for the Characterization of Food Allergens In Situ.
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    Chapter 5 Characterization of Linear IgE-Binding Epitopes in Food Allergens
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    Chapter 6 Characterization of T-Cell Epitopes in Food Allergens by Bioinformatic Tools
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    Chapter 7 Phage Immunoprecipitation Sequencing (PhIP-Seq) for Analyzing Antibody Epitope Repertoires Against Food Antigens.
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    Chapter 8 1D-, 2D-Gel Electrophoresis, Immunoblotting, and Enzyme-Linked Immunosorbent Assay (ELISA) for the Study of Food Allergens
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    Chapter 9 Preparation of Blinded Food Matrixes for Clinical Oral Challenges
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    Chapter 10 Structural Characterization of Food Allergens by Nuclear Magnetic Resonance Spectroscopy
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    Chapter 11 Coculture of Human Dendritic and T Cells for the Study of Specific T Cell-Mediated Responses Against Food Allergens
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    Chapter 12 Evaluation of the Suppressive Capacity of Regulatory T Cells in Food Allergy Research
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    Chapter 13 Mass Cytometry in Food Allergy Research
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    Chapter 14 Indirect Basophil Activation Test for Peanut Allergy Diagnosis Using Human Donor Basophils
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    Chapter 15 Standardization of Food Allergen Measurements Using Multiplex Array Technology
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    Chapter 16 Biosensors for the Detection of Food Allergens
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    Chapter 17 Standardization of a Mass Spectrometry-Based Workflow for Food Allergen Quantification
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    Chapter 18 Identifying Similar Allergens and Potentially Cross-Reacting Areas Using Structural Database of Allergenic Proteins (SDAP) Tools and D-Graph
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    Chapter 19 Validation Procedures for Quantification of Food Allergens by Enzyme-Linked Immunosorbent Assay (ELISA)
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    Chapter 20 Detection of Bet v 1 Homologous Proteins and Plant Profilins by Indirect ELISA
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    Chapter 21 A Mouse Model of Shrimp Allergy with Cross-Reactivity to Crab and Lobster
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    Chapter 22 Animal Models in the Study of Food Allergens: Long-Term Maintenance of Allergic Reactivity in Mouse Models of Food Allergy
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    Chapter 23 Study of MicroRNAs Expression in Food Allergy
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    Chapter 24 De Novo Transcriptomic Analyses to Identify and Compare Allergens in Foods
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    Chapter 25 Chromatin Immunoprecipitation Sequencing (ChIP-Seq) Assay in Food Allergy Research
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Title
Food Allergens
Published by
Springer US, November 2023
DOI 10.1007/978-1-0716-3453-0
ISBNs
978-1-07-163452-3, 978-1-07-163453-0
Editors

Cabanillas, Beatriz

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