Food Allergens

Food Allergens of Plant and Animal Origin: Classification, Characteristics, and Properties.- Purification of Food Allergens from Their Natural Sources: Chromatographic Methods.- Recombinant Production of Food Allergens in Yeast Pichia pastoris.- Yeast Surface Display Methodology for the Characterization of Food Allergens In Situ.- Characterization of Linear IgE-Binding Epitopes in Food Allergens.- Characterization of T-Cell Epitopes in Food Allergens by Bioinformatic Tools.- Phage Immunoprecipitation Sequencing (PhIP-Seq) for Analyzing Antibody Epitope Repertoires against Food Antigens.- 1D-, 2D-Gel Electrophoresis, Immunoblotting, and Enzyme-Linked Immunosorbent Assay (ELISA) for the Study of Food Allergens.- Preparation of Blinded Food Matrixes for Clinical Oral Challenges.- Structural Characterization of Food Allergens by Nuclear Magnetic Resonance Spectroscopy.- Co-Culture of Human Dendritic and T Cells for the Study of Specific T Cell-Mediated Responses against Food Allergens.- Evaluation of the Suppressive Capacity of Regulatory T Cells in Food Allergy Research.- Mass Cytometry in Food Allergy Research.- Indirect Basophil Activation Test for Peanut Allergy Diagnosis Using Human Donor Basophils.- Standardization of Food Allergen Measurements Using Multiplex Array Technology.- Biosensors for the Detection of Food Allergens.- Standardization of a Mass Spectrometry-Based Workflow for Food Allergen Quantification.- Identifying Similar Allergens and Potentially Cross-Reacting Areas Using Structural Database of Allergenic Proteins (SDAP) Tools and D-Graph.- Validation Procedures for Quantification of Food Allergens by Enzyme-Linked Immunosorbent Assay (ELISA).- Detection of Bet v 1 Homologous Proteins and Plant Profilins by Indirect ELISA.- A Mouse Model of Shrimp Allergy with Cross-Reactivity to Crab and Lobster.- Animal Models in the Study of Food Allergens: Long-Term Maintenance of Allergic Reactivity in Mouse Models of Food Allergy.- Study of MicroRNAs Expression