Françoise Nau
7
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francoise-nau-
0000-0002-0167-8759
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Relative reactivity to egg white and yolk or change upon heating as markers for baked egg tolerancePediatric Allergy and Immunology, 2019, 30 (2), ⟨10.1111/pai.13009⟩
Article dans une revue
hal-01997271v1
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Technological advances in egg product processing with reference to allergenicityXVIIth european symposium on the quality of eggs and egg products, Sep 2017, Edinburgh, United Kingdom
Communication dans un congrès
hal-01595727v1
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Reactivity of egg-allergic children to thermally treated egg and its fractions assessed by skin prick-testing reveals two main profilesFirst Interantional Conference - COST ImPARAS Improving Allergy Risk Assessment Strategy for new food proteins, Nov 2015, Belgrade, Serbia. 1p
Communication dans un congrès
hal-01603769v1
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Thermal processing and allergenic potential of egg for childrenFood Allergy and Anaphylaxis Meeting (FAAM), The European Academy of Allergy and Clinical Immunology (EAACI). Zurich, CHE., Oct 2014, Dublin, Ireland. pp.1
Communication dans un congrès
hal-01209775v1
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Revisiting egg yolk involvement in children food allergy to eggFood Allergy & Anaphylaxis Meeting, The European Academy of Allergy and Clinical Immunology (EAACI). Zurich, CHE., Feb 2013, Nice, France. 1 p
Communication dans un congrès
hal-01209772v1
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