Kamel Eddine El Mecherfi

Potential use of lactic acid bacteria for reduction of allergenicity and for longer conservation of fermented foods

Shady El‐Ghaish, Aynur Ahmadova, Imen Hadji-Sfaxi et al. · Trends in Food Science & Technology · 2011 · 82 citations

Probiotic, Food Fermentation, Lactic Acid Bacteria +6

Mechanisms of tissue factor induction by the uremic toxin indole-3 acetic acid through aryl hydrocarbon receptor/nuclear factor-kappa B signaling pathway in human endothelial cells

Tawfik Addi, Stéphane Poitevin, Nathalie McKay et al. · Archives of Toxicology · 2018 · 71 citations · Full text

Inflammation, Angiogenesis, Signal Transduction +13

Combined microwave and enzymatic treatments for β-lactoglobulin and bovine whey proteins and their effect on the IgE immunoreactivity

Kamel Eddine El Mecherfi, Djamel Saïdi, O. Khéroua et al. · European Food Research and Technology · 2011 · 60 citations

Bovine Whey Proteins, Enzymatic Treatments, Allergy +7

Combined microwave processing and enzymatic proteolysis of bovine whey proteins: the impact on bovine β-lactoglobulin allergenicity

Kamel Eddine El Mecherfi, Sébastien Curet, Roberta Lupi et al. · Journal of Food Science and Technology · 2018 · 38 citations

Bovine Whey Proteins, Engineering, Biochemistry +9

Peptic hydrolysis of bovine beta-lactoglobulin under microwave treatment reduces its allergenicity in an <i>ex vivo</i> murine allergy model

Kamel Eddine El Mecherfi, Olivier Rouaud, Sébastien Curet et al. · International Journal of Food Science & Technology · 2014 · 36 citations