The improvement of the knowledge of the pathophysiological mechanisms underlying the
tolerance and sensitization to food antigens has recently led to a radical change in the …

The advent of chemical sensors and biosensors has drawn tremendous attention particularly
in the inspection of food quality. Array-based sensors take advantage of the integration of …

Fungi are an integral part of the earth's biosphere. They are broadly distributed in all
continents and ecosystems and play a diversity of roles. Here, I review our current …

Motivation Due to the risk of inducing an immediate Type I (IgE-mediated) allergic response,
proteins intended for use in consumer products must be investigated for their allergenic …

Cow's milk-based infant formulas are the most common substitute to mother's milk in infancy
when breastfeeding is impossible or insufficient, as cow's milk is a globally available source …

Soybean (Glycine max) is the most used vegetarian protein source and a common
ingredient of industrially produced foods. In addition to several nutritional and health …

Scientific advances in the molecular characterization of IgE-binding molecules, together with
the development of precision medicine, have revealed great limitations on classifying …

Many allergens feature hydrophobic cavities that allow the binding of primarily hydrophobic
small‐molecule ligands. Ligand‐binding specificities can be strict or promiscuous. Serum …

Wheat is widely available in people's daily diets. However, some people are currently
experiencing IgE-mediated allergic reactions to wheat-based foods, which seriously impact …

Abstract The WHO/IUIS Allergen Nomenclature Database (http://allergen. org) provides up‐
to‐date expert‐reviewed data on newly discovered allergens and their unambiguous …