UCFA | Utrecht Center for Food Allergy

Dietary Interventions in Pollen-Related Food Allergy
Can alternative epitope mapping approaches increase the impact of B-cell epitopes in food allergy diagnostics?
Diversity of Human Milk Oligosaccharides and Effects on Early Life Immune Development
Potential cofactors in accidental food allergic reactions are frequently present but may not influence severity and occurrence
Dietary Supplementation with Nondigestible Oligosaccharides Reduces Allergic Symptoms and Supports Low Dose Oral Immunotherapy in a Peanut Allergy Mouse Model
Accidental allergic reactions in food allergy: Causes related to products and patient's management
Glycation of the Major Milk Allergen β-Lactoglobulin Changes Its Allergenicity by Alterations in Cellular Uptake and Degradation
IL-10 Receptor or TGF-β Neutralization Abrogates the Protective Effect of a Specific Nondigestible Oligosaccharide Mixture in Cow-Milk-Allergic Mice
Identification of peptides with tolerogenic potential in a hydrolysed whey-based infant formula
Non-Digestible Oligosaccharides Can Suppress Basophil Degranulation in Whole Blood of Peanut-Allergic Patients
Accidental food allergy reactions: Products and undeclared ingredients
A subset of walnut allergic adults is sensitized to walnut 11S globulin Jug r 4
Exposure of Intestinal Epithelial Cells to Short- and Long-Chain Fructo-Oligosaccharides and CpG Oligodeoxynucleotides Enhances Peanut-Specific T Helper 1 Polarization
Insect (food) allergy and allergens
The impact of oral food challenges for food allergy on quality of life: A systematic review

The Utrecht Center for Food Allergy is a strategic alliance of TNO and Utrecht University. Its mission is to generate fundamental knowledge with respect to food allergy serving industry, consumers and patients with applied research.