S. Denery-Papini

S. Denery-Papini, C. Brossard, F. Nau, 2019, Pediatric allergy and immunology : official publication of the European Society of Pediatric Allergy and Immunology.

Wheat flour allergy: an entire diagnostic tool for complex allergy.

S. Denery-Papini, D. Moneret-vautrin, L. Guérin, 2006, European annals of allergy and clinical immunology.

Evaluation of an in vitro Mast Cell Degranulation Test in the Context of Food Allergy to Wheat

S. Denery-Papini, D. Moneret-vautrin, M. Morisset, 2008, International Archives of Allergy and Immunology.

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

S. Denery-Papini, C. Brossard, J. Segain, 2007, Journal of agricultural and food chemistry.

Efficiency and Limitations of Immunochemical Assays for the Testing of Gluten-free Foods☆

S. Denery-Papini, Y. Popineau, Y. Nicolas, 1999 .

Suitability of a Competitive ELISA Using Anti-Peptide Antibodies for Determination of the Gliadin Content of Wheat Flour: Comparison with Biochemical Methods

S. Denery-Papini, Y. Popineau, J. Martinant, 2000 .

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

R. Lupi, S. Denery-Papini, C. Brossard, 2017, Journal of agricultural and food chemistry.

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

R. Lupi, S. Denery-Papini, C. Brossard, 2016, Food chemistry.

Deamidation and enzymatic hydrolysis of gliadins alter their processing by dendritic cells in vitro.

R. Pieters, S. Denery-Papini, G. Bouchaud, 2019, Journal of agricultural and food chemistry.

Wheat grain allergies: an update on wheat allergens.

S. Denery-Papini, D. Moneret-vautrin, S. Jacquenet, 2008, European annals of allergy and clinical immunology.

Consecutive Food and Respiratory Allergies Amplify Systemic and Gut but Not Lung Outcomes in Mice.

S. Denery-Papini, M. Neunlist, P. Aubert, 2015, Journal of agricultural and food chemistry.

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

R. Lupi, S. Denery-Papini, D. Moneret-vautrin, 2015, Journal of agricultural and food chemistry.

Critical structural elements for the antigenicity of wheat allergen LTP1 (Tri a 14) revealed by site-directed mutagenesis

D. Marion, S. Denery-Papini, Y. Gohon, 2022, Scientific Reports.

Assessment of the Allergenic Potential of Transgenic Wheat (Triticum aestivum) with Reduced Levels of ω5-Gliadins, the Major Sensitizing Allergen in Wheat-Dependent Exercise-Induced Anaphylaxis.

R. Lupi, S. Denery-Papini, M. Morisset, 2015, Journal of agricultural and food chemistry.

Immunoglobulin‐E‐binding epitopes of wheat allergens in patients with food allergy to wheat and in mice experimentally sensitized to wheat proteins

B. Bakan, S. Denery-Papini, D. Moneret-vautrin, 2011, Clinical and experimental allergy : journal of the British Society for Allergy and Clinical Immunology.

Food allergy to wheat: identification of immunogloglin E and immunoglobulin G‐binding proteins with sequential extracts and purified proteins from wheat flour

S. Denery-Papini, D. Moneret-vautrin, Y. Popineau, 2003, Clinical and experimental allergy : journal of the British Society for Allergy and Clinical Immunology.

A chimeric IgE that mimics IgE from patients allergic to acid-hydrolyzed wheat proteins is a novel tool for in vitro allergenicity assessment of functionalized glutens

S. Denery-Papini, C. Larré, R. Teshima, 2017, PloS one.

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

S. Denery-Papini, D. Moneret-vautrin, C. Larré, 2012, Allergy.

Interest of ImmunoCAP System to Recombinant ω-5 Gliadin for the Diagnosis of Exercise-Induced Wheat Allergy

S. Denery-Papini, D. Moneret-vautrin, M. Morisset, 2008, International Archives of Allergy and Immunology.

Food allergy to wheat: differences in immunoglobulin E-binding proteins as a function of age or symptoms

S. Denery-Papini, D. Moneret-vautrin, Y. Popineau, 2005 .

Allergic reactions to hydrolysed wheat proteins: clinical aspects and molecular structures of the allergens involved

S. Denery-Papini, C. Larré, O. Tranquet, 2018, Critical reviews in food science and nutrition.

Exposure to a galactooligosaccharides/inulin prebiotic mix at different developmental time points differentially modulates immune responses in mice.

S. Denery-Papini, Sophie Le Gall, M. Bodinier, 2012, Journal of agricultural and food chemistry.

Fermentation of Gluten by Lactococcus lactis LLGKC18 Reduces its Antigenicity and Allergenicity

R. Lupi, S. Denery-Papini, H. Rogniaux, 2021, Probiotics and Antimicrobial Proteins.

Reduction of Allergenic Potential in Bread Wheat RNAi Transgenic Lines Silenced for CM3, CM16 and 0.28 ATI Genes

R. Lupi, S. Denery-Papini, D. Lafiandra, 2020, International journal of molecular sciences.

Wheat ATI CM3, CM16 and 0.28 Allergens Produced in Pichia Pastoris Display a Different Eliciting Potential in Food Allergy to Wheat ‡

R. Lupi, S. Denery-Papini, S. Masci, 2018, Plants.

Specific IgG levels to wheat in wheat tolerant professional cyclists may depend on a homeostatic immune response to a high consumption of wheat.

S. Denery-Papini, D. Moneret-vautrin, G. Guillaume, 2012, European annals of allergy and clinical immunology.

Identification of IgE‐binding epitopes on gliadins for patients with food allergy to wheat

F. Pineau, S. Denery-Papini, D. Moneret-vautrin, 2005, Allergy.

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.

S. Denery-Papini, C. Larré, C. Brossard, 2012, Molecular nutrition & food research.

Influence of the allelic variants encoded at the Gli-B1 locus, responsible for a major allergen of wheat, on IgE reactivity for patients suffering from food allergy to wheat.

S. Denery-Papini, D. Moneret-vautrin, M. Morisset, 2007, Journal of agricultural and food chemistry.

Occupational immediate contact allergy to hydrolysed wheat protein after cosmetic exposure

F. Bérard, S. Denery-Papini, J. Nicolas, 2018, Contact dermatitis.

Food allergy to egg and soy lecithins

S. Denery-Papini, D. Moneret-vautrin, G. Kanny, 1999, Allergy.

Allergenicity of Fermented Foods: Emphasis on Seeds Protein-Based Products

R. Lupi, S. Denery-Papini, C. Larré, 2020, Foods.

Biochemical Analysis and Rheological Properties of Gluten Modified by Transglutaminase

J. Lefebvre, S. Denery-Papini, C. Larré, 2000 .

Applying the adverse outcome pathway (AOP) for food sensitization to support in vitro testing strategies

Harry J. Wichers, Marija Gavrovic-Jankulovic, A. M. Costa, 2019, Trends in Food Science & Technology.

Brachypodium distachyon grain: identification and subcellular localization of storage proteins

F. Guillon, B. Bouchet, B. Bouchet, 2010, Journal of experimental botany.

Perinatal and postweaning exposure to galactooligosaccharides/inulin prebiotics induced biomarkers linked to tolerance mechanism in a mouse model of strong allergic sensitization.

S. Denery-Papini, O. Tranquet, M. Bodinier, 2013, Journal of agricultural and food chemistry.

Application of the adverse outcome pathway (AOP) concept to structure the available in vivo and in vitro mechanistic data for allergic sensitization to food proteins

R. Pieters, K. Verhoeckx, S. Denery-Papini, 2017, Clinical and Translational Allergy.

Immunological Differentiation of Various Gliadins and Low Mr Subunits of Glutenin using Anti-peptide Antisera

M. V. Regenmortel, S. Denery-Papini, Y. Popineau, 1994 .

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

R. Lupi, S. Denery-Papini, H. Rogniaux, 2011, Journal of proteomics.

Anti-Peptide Antibodies Directed Against Omega-Gliadins for the Detection of Sequences from Bread and Durum Wheats

S. Denery-Papini, M. Samson, J. Autran, 2000 .

Characterization of Antibodies and Development of an Indirect Competitive Immunoassay for Detection of Deamidated Gluten.

R. Lupi, S. Denery-Papini, C. Larré, 2015, Journal of agricultural and food chemistry.

Selection of a monoclonal antibody for detection of gliadins and glutenins: A step towards reliable gluten quantification

S. Denery-Papini, C. Larré, O. Tranquet, 2012 .

Analysis of wheat storage proteins by exhaustive sequential extraction followed by RP‐HPLC and nitrogen determination

S. Denery-Papini, Y. Popineau, J. Martinant, 1998 .

Characterisation of polyclonal and monoclonal anti-peptide antibodies specific for some lowMrsubunits of wheat glutenin and their use in the detection of allelic variants atGlu-3loci

F. Holder, M. V. Regenmortel, S. Denery-Papini, 1995 .

Applicability of epithelial models in protein permeability/transport studies and food allergy

K. Verhoeckx, S. Denery-Papini, C. Larré, 2015 .

Sensitization and elicitation of an allergic reaction to wheat gliadins in mice.

S. Denery-Papini, J. Wal, K. Adel‐Patient, 2009, Journal of agricultural and food chemistry.

Towards reducing the immunogenic potential of wheat flour: omega gliadins encoded by the D genome of hexaploid wheat may also harbor epitopes for the serious food allergy WDEIA

S. Denery-Papini, Y. Gu, N. Huo, 2018, BMC Plant Biology.

Acid Hydrolysis of Gluten Enhances the Skin Sensitising Potential and Drives Diversification of IgE Reactivity to Unmodified Gluten Proteins.

G. Mazzucchelli, S. Denery-Papini, P. Roncada, 2021, Molecular nutrition & food research.

Allergy to Goat/Sheep's Milk with Good Tolerance to Cow's Milk but Not to Cow's Milk Cheese: Identification of 1-105 Peptide from κ-Casein as the Molecular Basis of Reactivity toward Cow's Milk Cheese for Two Patients

S. Denery-Papini, M. Drouet, J. Gaudin, 2013 .

Oral Immunotherapy With Partially Hydrolyzed Wheat-Based Cereals: A Pilot Study

A. Zuercher, S. Denery-Papini, P. Eigenmann, 2017, Clinical medicine insights. Pediatrics.

Toward reducing the immunogenic potential of wheat flour: identification and characterization of wheat lines missing omega-5 gliadins encoded by the 1D chromosome

S. Denery-Papini, S. Altenbach, Sun-Hyung Lim, 2023, Theoretical and Applied Genetics.

Towards reducing the immunogenic potential of wheat flour: omega gliadins encoded by the D genome of hexaploid wheat may also harbor epitopes for the serious food allergy WDEIA

S. Denery-Papini, Y. Gu, N. Huo, 2018, BMC Plant Biology.

Hemp seed: An allergen source with potential cross-reactivity to hazelnut.

S. Denery-Papini, H. Rogniaux, C. Larré, 2023, Food research international.

Molecular and immunological characterization of wheat Serpin (Tri a 33).

S. Denery-Papini, D. Moneret-vautrin, C. Larré, 2012, Molecular nutrition & food research.

Specificity of antisera raised against synthetic peptide fragments of highMrglutenin subunits.

S. Denery-Papini, Y. Popineau, L. Quillien, 1996 .

A recombinant ω-gliadin-like D-type glutenin and an α-gliadin from wheat (Triticum aestivum): two immunoglobulin E binding proteins, useful for the diagnosis of wheat-dependent allergies.

S. Denery-Papini, Y. Gohon, D. Choudat, 2012, Journal of agricultural and food chemistry.

Epitope analysis using kinetic measurements of antibody binding to synthetic peptides presenting single amino acid substitutions

D. Altschuh, S. Denery-Papini, G. Tribbick, 1993, Journal of molecular recognition : JMR.

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

R. Lupi, S. Denery-Papini, H. Rogniaux, 2011, Journal of proteomics.