Chantal Brossard

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

Maud Petitot, Chantal Brossard, Cécile Barron et al. · Food Chemistry · 2009 · 144 citations

Agriculture, Biochemistry, Food Science +17

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

Sandra Denery‐Papini, Marie Bodinier, Colette Larré et al. · Allergy · 2012 · 71 citations

Life Sciences, Food Science, Immunology +16

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

Laurent Lethuaut, Chantal Brossard, Florence Rousseau et al. · International Dairy Journal · 2003 · 64 citations

Agriculture, Dairy Science, Food Science +16

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

Colette Larré, Roberta Lupi, Gaëtan G. Gombaud et al. · Journal of Proteomics · 2011 · 60 citations

Life Sciences, Genetics, Plant Sciences +14

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

Pascal Gourbeyre, Sandra Denery‐Papini, Colette Larré et al. · Molecular Nutrition & Food Research · 2011 · 59 citations

Life Sciences, Immunology, Allergy +16