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

por Kroghsbo, Stine, Rigby, Neil, Vissers, Yvonne, Mills, Clare, Madsen, Charlotte
Publicado 2011

Linear versus conformational epitopes of three cow's milk allergens

por Bogh, Katrine Lindholm, Madsen, Jeanette Lund, Kroghsbo, Stine, Madsen, Charlotte Bernhard, Barkholt, Vibeke
Publicado 2014

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

por Kroghsbo, Stine, Andersen, Nanna B., Rasmussen, Tina F., Jacobsen, Susanne, Madsen, Charlotte B.
Publicado 2014

Automated image analysis for quantification of filamentous bacteria

por Fredborg, Marlene, Rosenvinge, Flemming S., Spillum, Erik, Kroghsbo, Stine, Wang, Mikala, Sondergaard, Teis E.
Publicado 2015

The impact of structural integrity and route of administration on the antibody specificity against three cow’s milk allergens - a study in Brown Norway rats

por Madsen, Jeanette Lund, Kroghsbo, Stine, Madsen, Charlotte Bernhard, Pozdnyakova, Irina, Barkholt, Vibeke, Bøgh, Katrine Lindholm
Publicado 2014

Assessment of the Sensitizing Potential of Processed Peanut Proteins in Brown Norway Rats: Roasting Does Not Enhance Allergenicity

por Kroghsbo, Stine, Rigby, Neil M., Johnson, Philip E., Adel-Patient, Karine, Bøgh, Katrine L., Salt, Louise J., Mills, E. N. Clare, Madsen, Charlotte B.
Publicado 2014