Is the Low Prevalence of Peanut Allergy in Israel Due to Hypoallergenic Peanut Products? (2005)
Maleki, S. J., Hefle, S. L., Cheng, H., Katz, Y., Du Toit, G., Lack, G.
RATIONALE: In Israel the majority of infants less than 12 months old regularly consume peanut products in contrast to the UK where infants avoid peanut products. Previous studies suggest a low...
IgE binding to pepsin-digested food extracts (2005)
Akkerdaas, J., Wensing, M., Asero, R., Rivas, M.F., Knulst, A.C., Bolhaar, S., ...
Cloning of oleosin, a putative new hazelnut allergen, using a hazelnut cDNA library (2005)
Akkerdaas, J., Schocker, F., Vleths, S., Versteeg, S., Zuidmeer, L., Hefle, S.L., ...
Taylor, S. L., Hefle, S. L., Bindslev-Jensen, C., Atkins, F. M., Andre, C., Bruijnzeel-Koomen, C., ...
Background:While the ingestion of small amounts of an offending food can elicit adverse reactions in individuals with IgE-mediated food allergies, little information is known regarding these...
Detection of soy proteins in processed foods: Literature overview and new experimental work. (2004)
Koppelman, S.J., Lakemond, C.M.M., Vlooswijk, R.A.A., Hefle, S.L.
Several tests for the detection of soy proteins in foods have been described in the literature, and some are commercially available. This article gives an overview of these methods and discusses the...
Akkerdaas, J.H., Wensing, M., Knulst, A.C., Krebitz, M., Breiteneder, H., ...
Background: Allergy to tree nuts, like hazelnuts, ranks among the most frequently observed food allergies. These allergies can start at early childhood and are, in contrast to other food allergies,...
Peanut allergen Ara h 3: Isolation from peanuts and biochemical characterization. (2003)
Koppelman, S.J., Knol, E.F., Vlooswijk, R.A.A., Wensing, M., Knulst, A.C., Hefle, S.L., ...
Grimshaw, K.E.C., King, R.M., Nordlee, J.A., Hefle, S.L., Warner, J.O., Hourihane, J.O.B.
Background Characterization of fatal and non-fatal reactions to food indicates that the majority of reactions are due to the ingestion of prepared foods rather than the non-processed allergen. In an...