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Olivier Tranquet

INRAE

H指数:23

被引数:1,314

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From Peptide to Protein: Development of Conversion Factors for the Quantification of Gluten Using Targeted Mass Spectrometry

从肽到蛋白质：使用靶向质谱法对麸质进行定量测定的转换因子开发

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2025-05-220

OA

The Ustilago maydis AA10 LPMO is active on fungal cell wall chitin

Ustilago maydis AA10 LPMO对真菌细胞壁几丁质具有活性

APPLIED AND ENVIRONMENTAL MICROBIOLOGY

IF3.7

2023-10-315

OAAI

Optimization of a sample preparation workflow based on UHPLC-MS/MS method for multi-allergen detection in chocolate: An outcome of the ThRAll project

IF6.3

2023-01-0116

OAAI

The Maize Pathogen Ustilago maydis Secretes Glycoside Hydrolases and Carbohydrate Oxidases Directed toward Components of the Fungal Cell Wall

玉米病原体Ustilago maydis分泌针对真菌细胞壁成分的糖苷水解酶和碳水化合物氧化酶

APPLIED AND ENVIRONMENTAL MICROBIOLOGY

IF3.7

2022-12-139

OA

Dual detection of native and deamidated gluten residues using the novel monoclonal antibody, 2D4

JOURNAL OF CEREAL SCIENCE

IF3.7

2022-11-011

PRE

Critical structural elements for the antigenicity of wheat allergen LTP1 (Tri a 14) revealed by site-directed mutagenesis

SCIENTIFIC REPORTS

IF3.9

2022-07-182

OAAI

Development of incurred chocolate bars and broth powder with six fully characterised food allergens as test materials for food allergen analysis

ANALYTICAL AND BIOANALYTICAL CHEMISTRY

IF3.8

2022-02-247

PRE

Engineering a safe monoclonal anti-human IL-2 that is effective in a murine model of food allergy and asthma

IF12

2021-08-078

PRE

Discovery based high resolution MS/MS analysis for selection of allergen markers in chocolate and broth powder matrices

IF9.8

2021-05-0119

PREAI

Statement of the Prolamin Working Group on the Determination of Gluten in Fermented Foods Containing Partially Hydrolyzed Gluten

FRONTIERS IN NUTRITION

IF5.1

2021-01-129

OAAI

Recent Progress and Recommendations on Celiac Disease From the Working Group on Prolamin Analysis and Toxicity

FRONTIERS IN NUTRITION

IF5.1

2020-03-1733

OAAI

Critical review on proteotypic peptide marker tracing for six allergenic ingredients in incurred foods by mass spectrometry

FOOD RESEARCH INTERNATIONAL

IF8

2020-02-0141

OAAI

Comparative analysis of eliciting capacity of raw and roasted peanuts: the role of gastrointestinal digestion

FOOD RESEARCH INTERNATIONAL

IF8

2020-01-0118

PREAI

Deamidation and Enzymatic Hydrolysis of Gliadins Alter Their Processing by Dendritic Cells in Vitro

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2019-12-0912

OAAI

Thermal treatment reduces gliadin recognition by IgE, but a subsequent digestion and epithelial crossing permits recovery

FOOD RESEARCH INTERNATIONAL

IF8

2019-04-0126

OAAI

Relative reactivity to egg white and yolk or change upon heating as markers for baked egg tolerance

PEDIATRIC ALLERGY AND IMMUNOLOGY

IF4.5

2019-01-279

PREAI

Allergic reactions to hydrolysed wheat proteins: clinical aspects and molecular structures of the allergens involved

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2018-11-2118

PREAI

Development of novel monoclonal antibodies against starch and ulvan - implications for antibody production against polysaccharides with limited immunogenicity

SCIENTIFIC REPORTS

IF3.9

2017-08-2416

OAAI

How Proteins Aggregate Can Reduce Allergenicity: Comparison of Ovalbumins Heated under Opposite Electrostatic Conditions

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2017-05-0217

PREAI

The Deconstruction of Pectic Rhamnogalacturonan I Unmasks the Occurrence of a Novel Arabinogalactan Oligosaccharide Epitope

PLANT AND CELL PHYSIOLOGY

IF4

2015-09-1732

OAAI