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profile_subnav_publications - M (Gosia) Teodorowicz PhD

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• Immunological Characterization of Dutch Sesame Seed-Allergic Patients

  Teodorowicz M, Terlouw RJ, Jansen A, Savelkoul HF, Ruinemans-Koerts J. (2016) Int Arch Allergy Immunol

• Decrease in the IgG-binding capacity of intensively dry heated whey proteins is associated with intense Maillard reaction, structural changes of the proteins and formation of RAGE-ligands.

  Liu F, Teodorowicz M, van Boekel MAJS, Wichers HJ, Kasper A. (2015) Food and Function

• Effect of Maillard reaction on biochemical properties of peanut 7S globulin (Ara h 1) and its interaction with a human colon cancer cell line (Caco-2)

  Teodorowicz M, Fiedorowicz E, Kostyra H, Wichers H, Kostyra E. (2013) Eur J Nutr

• Hydrolysates of glycated and heat treated peanut 7S globulin (Ara h 1) modulate human gut microbiota proliferation, survival and adhesion.

  Teodorowicz M, Swiatecka D, Savelkoul HFJ, Wichers H, Kostyra E. (2013) J Appl Microbiol

• Effect of roasting on the allergenicity of major peanut allergens Ara h 1 and Ara h 2/6: the necessity of degranulation assays. Clin Exp. Allergy.

  Vissers Y M, Iwan M, Adel-Patient K, Stahl Skov P (2011) Clin Exp. Allergy