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List of works by Chantal Brossard

Aliment mixte « blé dur-légumineuse » : influence de la structuration de leurs constituants sur leurs qualités nutritionnelles et organoleptiques

Allergy to deamidated gluten in patients tolerant to wheat: specific epitopes linked to deamidation

scientific article

Assessment of allergenicity of diploid and hexaploid wheat genotypes: identification of allergens in the albumin/globulin fraction.

scientific article published on 5 April 2011

Assessment of the allergenicity of soluble fractions from GM and commercial genotypes of wheats

DETERMINATION OF SENSORY OIL-WATER PARTITION COEFFICIENTS OF SINGLE AROMA COMPOUNDS COMBINING PANELIST FREE INTENSITY RATING AND THEORETICAL MODELING OF ODOR INTENSITY

Evaluation of an in vitro mast cell degranulation test in the context of food allergy to wheat

scientific article

Flavor perception and aroma release from model dairy desserts

scientific article

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

scientific article published on 24 April 2017

Intestinal translocation capabilities of wheat allergens using the Caco-2 cell line

scientific article

Meta-analysis of IgE-binding allergen epitopes.

scientific article published on 27 March 2014

Modification of pasta structure induced by high drying temperatures. Effects on the in vitro digestibility of protein and starch fractions and the potential allergenicity of protein hydrolysates

ODOR PERCEPTION OVER LIQUID EMULSIONS CONTAINING SINGLE AROMA COMPOUNDS: EFFECTS OF AROMA CONCENTRATION AND OIL VOLUME FRACTION

Oil–water partition coefficient of odorants: reliable index for smell but deceptive for odor rating!

Perceptual interactions between characteristic notes smelled above aqueous solutions of odorant mixtures

scientific article published on 13 February 2007

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

scientific article published on 27 January 2019

Sensory evaluation of the odour of a sunflower oil emulsion throughout oxidation

Structural Basis of IgE Binding to α- and γ-Gliadins: Contribution of Disulfide Bonds and Repetitive and Nonrepetitive Domains.

scientific article published on 17 July 2015

Sweetness and aroma perceptions in dairy desserts varying in sucrose and aroma levels and in textural agent

Sweetness–texture interactions in model dairy desserts: effect of sucrose concentration and the carrageenan type

The nature of the apolar phase influences the structure of the protein emulsifier in oil-in-water emulsions stabilized by bovine serum albumin. A front-surface fluorescence study

scientific article published in May 2004

The thermal aggregation of ovalbumin as large particles decreases its allergenicity for egg allergic patients and in a murine model

scientific article published on 10 February 2016

Wheat gliadins modified by deamidation are more efficient than native gliadins in inducing a Th2 response in Balb/c mice experimentally sensitized to wheat allergens

article

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