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Foodomics

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Research Frontiers in Glycoproteomics of Food Allergens

Structural characterization of glycosylation patterns on allergenic proteins to predict immunogenic epitopes in food matrices.

Glycan Masking and Epitope Accessibility in Food Allergens
Cross-Reactive Glycosylation Patterns Across Plant Protein Families
Thermal Processing Effects on Allergenic Glycoprotein Structure
Microbiota-Driven Glycoprotein Remodeling in Allergen Recognition
N-Glycan Heterogeneity as a Determinant of Allergen Potency
O-Linked Glycosylation Variations in Shellfish and Tree Nut Allergens
Glycoprotein-Lipid Interactions Modulating Allergic Response Severity
Fungal and Bacterial Glycan Mimicry in Food Allergen Immunogenicity
Sialylation States as Biomarkers for Allergen Sensitization Prediction
Gut Glycosidase Activity and Allergenic Glycoprotein Bioavailability

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