A5040160767- Food Allergy and Anaphylaxis Research
- Contact Dermatitis and Allergies
- Allergic Rhinitis and Sensitization
- Occupational exposure and asthma
- Food Safety and Hygiene
- Celiac Disease Research and Management
- Identification and Quantification in Food
- Eosinophilic Esophagitis
- Consumer Attitudes and Food Labeling
- Asthma and respiratory diseases
- Viral gastroenteritis research and epidemiology
- Proteins in Food Systems
- Microscopic Colitis
- Carcinogens and Genotoxicity Assessment
- Dye analysis and toxicity
- Transgenic Plants and Applications
- Food Chemistry and Fat Analysis
- Peanut Plant Research Studies
- Protein Hydrolysis and Bioactive Peptides
- Chemical Safety and Risk Management
- Microencapsulation and Drying Processes
- Infant Nutrition and Health
- Stoma care and complications
- Aquaculture disease management and microbiota
- Sesame and Sesamin Research
University of Nebraska–Lincoln
2016-2025
Zhejiang Gongshang University
2021
Universitätsmedizin Rostock
2015
University of Rostock
2015
Radboud University Nijmegen
2011
Previously, we published selected Eliciting Dose (ED) values (i.e. ED01 and ED05 values) for 14 allergenic foods, predicted to elicit objective allergic symptoms in 1% 5%, respectively, of the population (Remington et al., 2020). These were specifically presented discussed context establishing Reference Doses allergen management calculation Action Levels Precautionary Allergen Labeling (PAL). In current paper, publish full range ED these foods provide recommendations their use,...
Peanut immunotherapy studies are conducted with the aim to decrease sensitivity of patients peanut exposure outcome evaluated by testing threshold for allergic response in a double-blind placebo-controlled food challenge. The clinical relevance increasing this is not well characterized.We aimed quantify benefit an increased peanut-allergic patients.Quantitative risk assessment was performed matching modeled protein individual levels. Exposure pairing US consumption data various product...
Allergens in food may pose a risk to allergic consumers. While there is EU regulation for allergens present as an ingredient, this not the case unintended allergen presence (UAP). Food companies use precautionary labels inform individuals of potential from UAPs. This study investigates reaction within milk-, wheat-, hazelnut- and peanut-allergic populations when ingesting UK foods across multiple product categories with without labelling.Allergen assessment using probabilistic techniques...
Abstract Conglutins represent the major peanut allergens and are renowned for their resistance to gastro-intestinal digestion. Our aim was characterize digestion-resistant peptides (DRPs) of conglutins by biochemical biophysical methods followed a molecular dynamics simulation in order better understand basis food protein allergenicity. We have mapped proteolysis sites at N- C-termini limited internal segment, while other potential remained unaffected. Molecular showed that only occurred...
Pea protein isolate (PPI) is a promising candidate for plant-based emulsification, but there currently gap in functionality between commercially and laboratory produced PPI. To help address this gap, research investigated the impact of variation spray drying conditions on physicochemical emulsification properties When inlet temperature increased, surface hydrophobicity, particle size, emulsion droplet size also increased. Compared with temperature, pH (5.0, 7.0, or 9.0) had larger effect,...
Understanding consumer perceptions is crucial if effective food safety policy and risk communication are to be developed implemented. We sought understand how those living with allergy assess precautionary allergen labelling (PAL) their preference in risks communicated within a quantitative assessment (QRA) framework.The Integrated Approaches Food Allergen Allergy Risk Management (iFAAM) online survey was for adults parents of children distributed across Germany, Ireland, Netherlands, Spain...