Background Seafood processing activity causes production of considerable amount of
waste/by-products and discards, resulting in negative economic and environmental impacts …

Allergenic cross-reactivity among food allergens complicates the diagnosis and
management of food allergy. This can result in many patients being sensitized (having …

Since the discovery of immunoglobulin E (IgE) as a mediator of allergic diseases in 1967,
our knowledge about the immunological mechanisms of IgE‐mediated allergies has …

Background The global biomass of edible jellyfish is expected to increase due to changing
climate conditions; thus, develo** novel jellyfish collagen-based products is a potential …

Background Diagnostic tests for fish allergy are hampered by the large number of under‐
investigated fish species. Four salmon allergens are well‐characterized and registered with …

Abstract The WHO/IUIS Allergen Nomenclature Database (http://allergen. org) provides up‐
to‐date expert‐reviewed data on newly discovered allergens and their unambiguous …

Food allergies are a global food challenge. For correct food labelling, the detection and
quantification of allergens are necessary. However, novel product formulations and …

Asian countries have unique ways of food processing and dietary habits that may explain
the observed differences in the prevalence, natural history, epidemiology and sensitization …

Biomaterial-based therapies have been receiving attention for treating microbial infections
mainly to overcome the increasing number of drug-resistant bacterial strains and off-target …

Background Major fish allergens, including parvalbumin (PV), are heat stable and can
withstand extensive cooking processes. Thus, the management of fish allergy generally …