Lista de obras - Charlotte Bernhard Madsen

A procedure for grouping food consumption data for use in food allergen risk assessment

Acid hydrolysis of wheat gluten induces formation of new epitopes but does not enhance sensitizing capacity by the oral route: a study in "gluten free" Brown Norway rats

artículo científico publicado en 2014

Acute Ischemic Stroke and Long-Term Outcome After Thrombolysis

artículo científico publicado en 2014

Allergic sensitization: screening methods.

artículo científico publicado en 2014

An Animal Model for Wheat Allergy Skin Sensitisation: A Comparative Study in Naive versus Tolerant Brown Norway Rats

scientific article published on 05 December 2018

An International Network for Improving Health Properties of Food by Sharing our Knowledge on the Digestive Process

article

An oral Brown Norway rat model for food allergy: comparison of age, sex, dosing volume, and allergen preparation.

artículo científico publicado en 2004

Approaches to assess IgE mediated allergy risks (sensitization and cross-reactivity) from new or modified dietary proteins.

artículo científico publicado en 2017

Approaches to risk assessment in food allergy: Report from a workshop ‘‘developing a framework for assessing the risk from allergenic foods”

artículo científico publicado en 2008

Assessment of the sensitizing potential of processed peanut proteins in Brown Norway rats: roasting does not enhance allergenicity

artículo científico publicado en 2014

Can we define a tolerable level of risk in food allergy? Report from a EuroPrevall/UK Food Standards Agency workshop

article

Characterization of the Immunogenicity and Allergenicity of Two Cow's Milk Hydrolysates - A Study in Brown Norway Rats

artículo científico publicado en 2015

Defining the targets for the assessment of IgE-mediated allergenicity of new or modified food proteins

artículo científico publicado en 2019

Development and evolution of risk assessment for food allergens.

artículo científico

Digested Ara h 1 has sensitizing capacity in Brown Norway rats.

artículo científico publicado en 2009

Digested Ara h 1 loses sensitizing capacity when separated into fractions.

artículo científico publicado en 2012

Food Allergens: Is There a Correlation between Stability to Digestion and Allergenicity?

artículo científico publicado en 2015

Food allergy: Stakeholder perspectives on acceptable risk

article

Food groups for allergen risk assessment: Combining food consumption data from different countries in Europe

article published in 2018

Frequentist and Bayesian approaches for food allergen risk assessment: risk outcome and uncertainty comparisons ⬇️

artículo científico publicado en 2019

Gluten tolerance prevents oral sensitization with enzymatic or acid hydrolyzed gluten: A study in Brown Norway rats

artículo científico publicado en 2020

IgE versus IgG4 epitopes of the peanut allergen Ara h 1 in patients with severe allergy.

artículo científico publicado en 2013

Immunotoxicity of nucleic acid reduced BioProtein—a bacterial derived single cell protein—in Wistar rats

artículo científico publicado en 2002

Immunotoxicological studies of genetically modified rice expressing PHA-E lectin or Bt toxin in Wistar rats.

artículo científico publicado en 2007

Linear versus conformational epitopes of three cow's milk allergens

artículo científico publicado en 2014

No Priming of the Immune Response in Newborn Brown Norway Rats Dosed with Ovalbumin in the Mouth

scientific article published on 01 January 2003

Precautionary allergen labelling: perspectives from key stakeholder groups

artículo científico

Preclinical Brown Norway Rat Models for the Assessment of Infant Formulas in the Prevention and Treatment of Cow's Milk Allergy

scientific article published on 13 February 2019

Prevalence of food allergy: an overview.

artículo científico publicado en 2005

Roasting or heating increases elicitation capacity of peanut allergens but does not affect their sensitisation potential in a brown Norway rat model for food allergy

artículo científico publicado en 2011

Sensitivity analysis to derive a food consumption point estimate for deterministic food allergy risk assessment

artículo científico publicado en 2019

Sensitization with 7S globulins from peanut, hazelnut, soy or pea induces IgE with different biological activities which are modified by soy tolerance

artículo científico publicado en 2011

TIMES-SS—A promising tool for the assessment of skin sensitization hazard. A characterization with respect to the OECD validation principles for (Q)SARs and an external evaluation for predictivity

article

The prevalence of food allergy: A meta-analysis

article

The prevalence of plant food allergies: a systematic review.

artículo científico publicado en 2008

The sensitising capacity of intact β-lactoglobulin is reduced by co-administration with digested β-lactoglobulin.

artículo científico publicado en 2012

The use of aluminum hydroxide as adjuvant modulates the antibody response to food allergens

artículo científico publicado en 2015

Thrombolysis in acute ischemic stroke is associated with lower long-term hospital bed day use: A nationwide propensity score-matched follow-up study.

artículo científico publicado en 2016

Transfer of a two-tiered keratinocyte assay: IL-18 production by NCTC2544 to determine the skin sensitizing capacity and epidermal equivalent assay to determine sensitizer potency.

artículo científico publicado en 2012

Lista de obras de Charlotte Bernhard Madsen

A procedure for grouping food consumption data for use in food allergen risk assessment

Acid hydrolysis of wheat gluten induces formation of new epitopes but does not enhance sensitizing capacity by the oral route: a study in "gluten free" Brown Norway rats

Acute Ischemic Stroke and Long-Term Outcome After Thrombolysis

Allergic sensitization: screening methods.

An Animal Model for Wheat Allergy Skin Sensitisation: A Comparative Study in Naive versus Tolerant Brown Norway Rats

An International Network for Improving Health Properties of Food by Sharing our Knowledge on the Digestive Process

An oral Brown Norway rat model for food allergy: comparison of age, sex, dosing volume, and allergen preparation.

Approaches to assess IgE mediated allergy risks (sensitization and cross-reactivity) from new or modified dietary proteins.

Approaches to risk assessment in food allergy: Report from a workshop ‘‘developing a framework for assessing the risk from allergenic foods”

Assessment of the sensitizing potential of processed peanut proteins in Brown Norway rats: roasting does not enhance allergenicity

Can we define a tolerable level of risk in food allergy? Report from a EuroPrevall/UK Food Standards Agency workshop

Characterization of the Immunogenicity and Allergenicity of Two Cow's Milk Hydrolysates - A Study in Brown Norway Rats

Defining the targets for the assessment of IgE-mediated allergenicity of new or modified food proteins

Development and evolution of risk assessment for food allergens.

Digested Ara h 1 has sensitizing capacity in Brown Norway rats.

Digested Ara h 1 loses sensitizing capacity when separated into fractions.

Food Allergens: Is There a Correlation between Stability to Digestion and Allergenicity?

Food allergy: Stakeholder perspectives on acceptable risk

Food groups for allergen risk assessment: Combining food consumption data from different countries in Europe

Frequentist and Bayesian approaches for food allergen risk assessment: risk outcome and uncertainty comparisons ⬇️

Gluten tolerance prevents oral sensitization with enzymatic or acid hydrolyzed gluten: A study in Brown Norway rats

IgE versus IgG4 epitopes of the peanut allergen Ara h 1 in patients with severe allergy.

Immunotoxicity of nucleic acid reduced BioProtein—a bacterial derived single cell protein—in Wistar rats

Immunotoxicological studies of genetically modified rice expressing PHA-E lectin or Bt toxin in Wistar rats.

Linear versus conformational epitopes of three cow's milk allergens

No Priming of the Immune Response in Newborn Brown Norway Rats Dosed with Ovalbumin in the Mouth

Precautionary allergen labelling: perspectives from key stakeholder groups

Preclinical Brown Norway Rat Models for the Assessment of Infant Formulas in the Prevention and Treatment of Cow's Milk Allergy

Prevalence of food allergy: an overview.

Roasting or heating increases elicitation capacity of peanut allergens but does not affect their sensitisation potential in a brown Norway rat model for food allergy

Sensitivity analysis to derive a food consumption point estimate for deterministic food allergy risk assessment

Sensitization with 7S globulins from peanut, hazelnut, soy or pea induces IgE with different biological activities which are modified by soy tolerance

TIMES-SS—A promising tool for the assessment of skin sensitization hazard. A characterization with respect to the OECD validation principles for (Q)SARs and an external evaluation for predictivity

The prevalence of food allergy: A meta-analysis

The prevalence of plant food allergies: a systematic review.

The sensitising capacity of intact β-lactoglobulin is reduced by co-administration with digested β-lactoglobulin.

The use of aluminum hydroxide as adjuvant modulates the antibody response to food allergens

Thrombolysis in acute ischemic stroke is associated with lower long-term hospital bed day use: A nationwide propensity score-matched follow-up study.

Transfer of a two-tiered keratinocyte assay: IL-18 production by NCTC2544 to determine the skin sensitizing capacity and epidermal equivalent assay to determine sensitizer potency.