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Flinterman, A.E. (author), van Hoffen, E. (author), den Hartog Jager, C.F. (author), Koppelman, S. (author), Pasmans, S.G. (author), Hoekstra, M.O. (author), Bruijnzeel-Koomen, C.A. (author), Knulst, A.C. (author), Knol, E.F. (author), TNO Kwaliteit van Leven (author)Background: In peanut-allergic adults, IgE is mainly directed to Ara h1 and Ara h2. More recently, a role for Ara h6 has been suggested. In contrast to adults, IgE in children can fluctuate over time. Therefore, children may have a more dynamic reactivity to peanut. Objective: To examine the IgE reactivity to major peanut allergens in peanut...article 2007
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Immer, U. (author), Reck, B. (author), Lindeke, S. (author), Koppelman, S. (author), TNO Voeding (author)During the last years allergenic substances in food have gained more and more attention. Stricter rules for a peanut free food labelling demand a peanut contamination less than 5 ppm. The maintenance of a high quality of food products with regards to allergenic exposure is preferable warranted with rapid tests that can be utilized as an aid for...article 2004
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- Happe, R.P. (author), Don, C. (author), Koppelman, S. (author), Wijngaards, G. (author), TNO Voeding (author) article 2002
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- Happe, R.P. (author), Don, C. (author), Koppelman, S. (author), Wijngaards, G. (author), TNO Voeding (author) article 2002
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de Jong, G.A.H. (author), Wijngaards, G. (author), Boumans, H. (author), Koppelman, S. (author), Hessing, M. (author), Centraal Instituut voor Voedingsonderzoek TNO (author)A procedure for a fast and simple purification of bovine plasma transglutaminase was developed, which resulted in a homogeneous enzyme preparation. Two different procedures were developed for the purification of pig erythrocyte transglutaminase, both of which resulted in partial purification. Both enzymes were used in cross-linking reactions of...article 2001
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- Centraal Instituut voor Voedingsonderzoek TNO TNO Voeding (author), van Ree, R. (author), Cabanes-Macheteau, M. (author), Akkerdaas, J. (author), Milazzo, J.P. (author), Loutelier-Bourhis, C. (author), Rayon, C. (author), Villalba, M. (author), Koppelman, S. (author), Aalberse, R. (author), Rodriguez, R. (author), Faye, L. (author), Lerouge, P. (author) article 2000
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Koppelman, S. (author), Knulst, A.C. (author), Koers, W.J. (author), Penninks, A.H. (author), Peppelman, H. (author), Vlooswijk, R. (author), Pigmans, I. (author), van Duijn, G. (author), Hessing, M. (author), Centraal Instituut voor Voedingsonderzoek TNO (author)Hazelnuts are widely used in the food industry owing to their nutritive value and taste. The amount of hazelnut present in a recipe is usually considered as a mark of quality. On the other hand, contamination of foods that normally do not contain hazelnuts is a threat for patients with a hazelnut allergy. For this reason, the availability of a...article 1999
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- Koppelman, S. (author), TNO Voeding Centraal Instituut voor Voedingsonderzoek TNO (author) article 1997