Chantal Brossard

Nantes, 44316, France

Last Updated: 09/26/2026

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Found 11 publications

Critical structural elements for the antigenicity of wheat allergen LTP1 (Tri a 14) revealed by site-directed mutagenesis.

Critical structural elements for the antigenicity of wheat allergen LTP1 (Tri a 14) revealed by site-directed mutagenesis.

Journal: Scientific reports
Published: February 24, 2022

High-resolution mass spectrometry unveils the molecular changes of ovalbumin induced by heating and their influence on IgE binding capacity.

High-resolution mass spectrometry unveils the molecular changes of ovalbumin induced by heating and their influence on IgE binding capacity.

Journal: Food chemistry
Published: December 17, 2021

Development of incurred chocolate bars and broth powder with six fully characterised food allergens as test materials for food allergen analysis.

Development of incurred chocolate bars and broth powder with six fully characterised food allergens as test materials for food allergen analysis.

Journal: Analytical and bioanalytical chemistry
Published: November 02, 2021

Relative reactivity to egg white and yolk or change upon heating as markers for baked egg tolerance.

Relative reactivity to egg white and yolk or change upon heating as markers for baked egg tolerance.

Journal: Pediatric allergy and immunology : official publication of the European Society of Pediatric Allergy and Immunology
Published: June 13, 2018

Acid-Hydrolyzed Gliadins Worsen Food Allergies through Early Sensitization.

Acid-Hydrolyzed Gliadins Worsen Food Allergies through Early Sensitization.

Journal: Molecular nutrition & food research
Published: February 09, 2018

Digestion differently affects the ability of native and thermally aggregated ovalbumin to trigger basophil activation.

Digestion differently affects the ability of native and thermally aggregated ovalbumin to trigger basophil activation.

Journal: Food research international (Ottawa, Ont.)
Published: September 20, 2017

How Proteins Aggregate Can Reduce Allergenicity: Comparison of Ovalbumins Heated under Opposite Electrostatic Conditions.

How Proteins Aggregate Can Reduce Allergenicity: Comparison of Ovalbumins Heated under Opposite Electrostatic Conditions.

Journal: Journal of agricultural and food chemistry
Published: April 25, 2017

The thermal aggregation of ovalbumin as large particles decreases its allergenicity for egg allergic patients and in a murine model.

The thermal aggregation of ovalbumin as large particles decreases its allergenicity for egg allergic patients and in a murine model.

Journal: Food chemistry
Published: September 25, 2015

Structural Basis of IgE Binding to α- and γ-Gliadins: Contribution of Disulfide Bonds and Repetitive and Nonrepetitive Domains.

Structural Basis of IgE Binding to α- and γ-Gliadins: Contribution of Disulfide Bonds and Repetitive and Nonrepetitive Domains.

Journal: Journal of agricultural and food chemistry
Published: July 18, 2015

Meta-analysis of IgE-binding allergen epitopes.

Meta-analysis of IgE-binding allergen epitopes.

Journal: Clinical immunology (Orlando, Fla.)
Published: March 10, 2014

Allergy to deamidated gluten in patients tolerant to wheat: specific epitopes linked to deamidation.

Allergy to deamidated gluten in patients tolerant to wheat: specific epitopes linked to deamidation.

Journal: Allergy
Published: May 15, 2012
Showing 1-11 of 11

Last Updated: 09/26/2026