Sandra Papini-Denery

Nantes, 44316, France

Last Updated: 09/26/2026

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Found 38 publications

Exploring the molecular modifications and allergenicity of the egg white protein matrix during boiling.

Exploring the molecular modifications and allergenicity of the egg white protein matrix during boiling.

Journal: Food chemistry

Published: December 18, 2024

Tolerance to heated egg in egg allergy: Explanations and implications for prevention and treatment.

Tolerance to heated egg in egg allergy: Explanations and implications for prevention and treatment.

Journal: Clinical and translational allergy

Published: August 07, 2023

Hemp seed: An allergen source with potential cross-reactivity to hazelnut.

Hemp seed: An allergen source with potential cross-reactivity to hazelnut.

Journal: Food research international (Ottawa, Ont.)

Published: October 03, 2022

Toward reducing the immunogenic potential of wheat flour: identification and characterization of wheat lines missing omega-5 gliadins encoded by the 1D chromosome.

Toward reducing the immunogenic potential of wheat flour: identification and characterization of wheat lines missing omega-5 gliadins encoded by the 1D chromosome.

Journal: TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik

Published: September 26, 2022

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

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

Acid Hydrolysis of Gluten Enhances the Skin Sensitizing Potential and Drives Diversification of IgE Reactivity to Unmodified Gluten Proteins.

Acid Hydrolysis of Gluten Enhances the Skin Sensitizing Potential and Drives Diversification of IgE Reactivity to Unmodified Gluten Proteins.

Journal: Molecular nutrition & food research

Published: May 02, 2021

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

Deamidation and Enzymatic Hydrolysis of Gliadins Alter Their Processing by Dendritic Cells in Vitro.

Deamidation and Enzymatic Hydrolysis of Gliadins Alter Their Processing by Dendritic Cells in Vitro.

Journal: Journal of agricultural and food chemistry

Published: December 10, 2019

Comparative analysis of eliciting capacity of raw and roasted peanuts: the role of gastrointestinal digestion.

Comparative analysis of eliciting capacity of raw and roasted peanuts: the role of gastrointestinal digestion.

Journal: Food research international (Ottawa, Ont.)

Published: May 14, 2019

Allergic reactions to hydrolysed wheat proteins: clinical aspects and molecular structures of the allergens involved.

Allergic reactions to hydrolysed wheat proteins: clinical aspects and molecular structures of the allergens involved.

Journal: Critical reviews in food science and nutrition

Published: November 23, 2018

Showing 1-12 of 38

Last Updated: 09/26/2026