UCFA | Utrecht Center for Food Allergy

Allergenicity prediction of novel and modified proteins: Not a mission impossible! Development of a Random Forest allergenicity prediction model
Sesame oleosins are minor allergens
Overview of in vivo and ex vivo endpoints in murine food allergy models: Suitable for evaluation of the sensitizing capacity of novel proteins?
Long Chain Polyunsaturated Fatty Acids (LCPUFAs) in the Prevention of Food Allergy
The relevance of a digestibility evaluation in the allergenicity risk assessment of novel proteins. Opinion of a joint initiative of COST action ImpARAS and COST action INFOGEST
Perceived triggers of asthma impair quality of life in children with asthma
A network-based approach for identifying suitable biomarkers for oral immunotherapy of food allergy
Non-digestible oligosaccharides scFOS/lcFOS facilitate safe subcutaneous immunotherapy for peanut allergy
Food Allergy in Adults: Substantial Variation in Prevalence and Causative Foods Across Europe
Mouse strain differences in response to oral immunotherapy for peanut allergy
Defining the targets for the assessment of IgE-mediated allergenicity of new or modified food proteins
Butyrate Enhances Desensitization Induced by Oral Immunotherapy in Cow's Milk Allergic Mice
Sensitivity analysis to derive a food consumption point estimate for deterministic food allergy risk assessment
EAACI position paper: Comparing insect hypersensitivity induced by bite, sting, inhalation or ingestion in human beings and animals
Chemically modified peanut extract shows increased safety while maintaining immunogenicity

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.