Roberta Lupi

Nantes, France

Last Updated: 09/26/2026

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Found 18 publications

Fermentation of Gluten by Lactococcus lactis LLGKC18 Reduces its Antigenicity and Allergenicity.

Fermentation of Gluten by Lactococcus lactis LLGKC18 Reduces its Antigenicity and Allergenicity.

Journal: Probiotics and antimicrobial proteins

Published: May 27, 2021

Are Physicochemical Properties Shaping the Allergenic Potency of Animal Allergens?

Are Physicochemical Properties Shaping the Allergenic Potency of Animal Allergens?

Journal: Clinical reviews in allergy & immunology

Published: November 09, 2020

Are Physicochemical Properties Shaping the Allergenic Potency of Plant Allergens?

Are Physicochemical Properties Shaping the Allergenic Potency of Plant Allergens?

Journal: Clinical reviews in allergy & immunology

Published: September 03, 2020

Reduction of Allergenic Potential in Bread Wheat RNAi Transgenic Lines Silenced for CM3, CM16 and 0.28 ATI Genes.

Reduction of Allergenic Potential in Bread Wheat RNAi Transgenic Lines Silenced for CM3, CM16 and 0.28 ATI Genes.

Journal: International journal of molecular sciences

Published: July 23, 2020

Allergenicity of Fermented Foods: Emphasis on Seeds Protein-Based Products.

Allergenicity of Fermented Foods: Emphasis on Seeds Protein-Based Products.

Journal: Foods (Basel, Switzerland)

Published: May 20, 2020

Wheat ATI CM3, CM16 and 0.28 Allergens Produced in Pichia Pastoris Display a Different Eliciting Potential in Food Allergy to Wheat ‡.

Wheat ATI CM3, CM16 and 0.28 Allergens Produced in Pichia Pastoris Display a Different Eliciting Potential in Food Allergy to Wheat ‡.

Journal: Plants (Basel, Switzerland)

Published: October 17, 2018

Combined microwave processing and enzymatic proteolysis of bovine whey proteins: the impact on bovine β-lactoglobulin allergenicity.

Combined microwave processing and enzymatic proteolysis of bovine whey proteins: the impact on bovine β-lactoglobulin allergenicity.

Journal: Journal of food science and technology

Published: October 09, 2018

Thermal treatment reduces gliadin recognition by IgE, but a subsequent digestion and epithelial crossing permits recovery.

Thermal treatment reduces gliadin recognition by IgE, but a subsequent digestion and epithelial crossing permits recovery.

Journal: Food research international (Ottawa, Ont.)

Published: September 21, 2017

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

Production and molecular characterization of bread wheat lines with reduced amount of α-type gliadins.

Production and molecular characterization of bread wheat lines with reduced amount of α-type gliadins.

Journal: BMC plant biology

Published: July 10, 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

Polyphenol Interactions Mitigate the Immunogenicity and Allergenicity of Gliadins.

Polyphenol Interactions Mitigate the Immunogenicity and Allergenicity of Gliadins.

Journal: Journal of agricultural and food chemistry

Published: February 14, 2017

Showing 1-12 of 18

Last Updated: 09/26/2026