Reduction of the Antigenicity of Whey Proteins by Lactic Acid Fermentation
Article Properties
-
LanguageEnglish
-
DOI (url)
-
Publication Date1999/03/01
-
Journal
-
Indian UGC (journal)
-
Refrences30
-
Citations47
-
LUCJAN JEDRYCHOWSKI
Cite
JEDRYCHOWSKI, LUCJAN. “Reduction of the Antigenicity of Whey Proteins by Lactic Acid Fermentation”. Food and Agricultural Immunology, vol. 11, no. 1, 1999, pp. 91-99, https://doi.org/10.1080/09540109999951.
JEDRYCHOWSKI, L. (1999). Reduction of the Antigenicity of Whey Proteins by Lactic Acid Fermentation. Food and Agricultural Immunology, 11(1), 91-99. https://doi.org/10.1080/09540109999951
JEDRYCHOWSKI L. Reduction of the Antigenicity of Whey Proteins by Lactic Acid Fermentation. Food and Agricultural Immunology. 1999;11(1):91-9.
Journal Categories
Agriculture
Agriculture
Agriculture (General)
Medicine
Internal medicine
Specialties of internal medicine
Immunologic diseases
Allergy
Medicine
Public aspects of medicine
Toxicology
Poisons
Science
Chemistry
Technology
Chemical technology
Food processing and manufacture
Technology
Home economics
Nutrition
Foods and food supply
You May Also Like
- The Chemistry behind Antioxidant Capacity Assays
- Standardized Methods for the Determination of Antioxidant Capacity and Phenolics in Foods and Dietary Supplements
- Antioxidant Activity and Total Phenolics in Selected Fruits, Vegetables, and Grain Products
- Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts
- Comparison of ABTS/DPPH assays to measure antioxidant capacity in popular antioxidant-rich US foods
Refrences
| Title | Journal | Journal Categories | Citations | Publication Date |
|---|---|---|---|---|
| Nutritional Value and Antigenicity of Two Milk Protein Hydrolysates in Rats and Guinea Pigs | The Journal of Nutrition |
| 35 | 1994 |
| 10.4315/0362-028X-53.5.404 | Journal of Food Protection |
| 1990 | |
| 10.1128/IAI.53.2.404-410.1986 | 1986 | |||
| 10.1128/IAI.53.2.404-410.1986 | 1997 | |||
| 10.1128/IAI.53.2.404-410.1986 | 1995 |
Citations
| Title | Journal | Journal Categories | Citations | Publication Date |
|---|---|---|---|---|
| Allergenicity evaluation of fermented milk prepared by co-fermentation of Lactobacillus plantarum 7-2 and commercial starters after in vitro digestive | Food Chemistry: X |
| 1 | 2023 |
Effect of lactic acid bacteria fermentation on cow milk allergenicity and antigenicity: A review | Comprehensive Reviews in Food Science and Food Safety |
| 1 | 2023 |
A Review on Maternal and Infant Microbiota and Their Implications for the Prevention and Treatment of Allergic Diseases | Nutrients |
| 1 | 2023 |
| Potential allergenicity and hydrolysis assessment of bovine casein and β‐casein by treatment with lactic acid bacteria | Journal of Food Biochemistry |
| 5 | 2022 |
| Recent advances in alleviating food allergenicity through fermentation | Critical Reviews in Food Science and Nutrition |
| 27 | 2021 |
Citations Analysis
The category
Agriculture: Agriculture (General) 35
is the most commonly referenced area in studies that cite this article. The first research to cite this article was titled Stability of food allergens and allergenicity of processed foods and was published in 2001. The most recent citation comes from a 2023 study titled Effect of lactic acid bacteria fermentation on cow milk allergenicity and antigenicity: A review. This article reached its peak citation in 2017, with 4 citations. It has been cited in 34 different journals, 17% of which are open access. Among related journals, the Critical Reviews in Food Science and Nutrition cited this research the most, with 5 citations. The chart below illustrates the annual citation trends for this article.