1. Silkworm Pupae: A Functional Food with Health Benefits for Humans
    Yaxi Zhou et al, 2022, Foods CrossRef
  2. Effect of microwave vacuum drying and tray drying on the allergenicity of protein allergens in edible cricket, Gryllus bimaculatus
    Thanakrit Khammeethong et al, 2024, Food Control CrossRef
  3. Seafood Allergy in Asia: Geographical Specificity and Beyond
    Christine Y. Y. Wai et al, 2021, Frontiers in Allergy CrossRef
  4. Insect Allergens on the Dining Table
    Kyoung Yong Jeong et al, 2020, Current Protein & Peptide Science CrossRef
  5. Identification of the major allergenic proteins from silkworm moth (Bombyx mori) involved in respiratory allergic diseases
    Laura M.L. Araujo et al, 2020, Allergologia et Immunopathologia CrossRef
  6. Identification of potential allergens in larva, pupa, moth, silk, slough and feces of domestic silkworm (Bombyx mori)
    Weiyi He et al, 2021, Food Chemistry CrossRef
  7. Enzymatic hydrolysis of silkworm pupa and its allergenicity evaluation by animal model with different immunization routes
    Yan Dai et al, 2023, Food Science and Human Wellness CrossRef
  8. Skin irritation and potential antioxidant, anti-collagenase, and anti-elastase activities of edible insect extracts
    Kankanit Yeerong et al, 2021, Scientific Reports CrossRef
  9. EAACIMolecular Allergology User's Guide 2.0
    Stephanie Dramburg et al, 2023, Pediatric Allergy and Immunology CrossRef
  10. Potential Allergenic Risks of Entomophagy
    José Carlos Ribeiro et al, 2019, Edible Insects in the Food Sector CrossRef
  11. Insight into the silkworm pupae: Modification technologies and functionality of the protein and lipids
    Richard A. Herman et al, 2022, Trends in Food Science & Technology CrossRef
  12. The antigenicity of silk-based biomaterials: sources, influential factors and applications
    Yanlin Long et al, 2021, Journal of Materials Chemistry B CrossRef
  13. Allergenic characterization of Bomb m 4, a 30‐kDa Bombyx mori lipoprotein 6 from silkworm pupa
    Kyoung Yong Jeong et al, 2022, Clinical & Experimental Allergy CrossRef
  14. Silkworm pupae as source of high‐value edible proteins and of bioactive peptides
    Alessandra Anna Altomare et al, 2020, Food Science & Nutrition CrossRef
  15. Edible insects as ingredients in food products: nutrition, functional properties, allergenicity of insect proteins, and processing modifications
    Jing Yang et al, 2023, Critical Reviews in Food Science and Nutrition CrossRef
  16. Tropomyosin: A panallergen that causes a worldwide allergic problem
    Francesco Papia et al, 2021, Allergy and Asthma Proceedings CrossRef
  17. Genomics of Shrimp Allergens and Beyond
    Shanshan Li et al, 2023, Genes CrossRef
  18. Allergens of Regional Importance in Korea
    Kyoung Yong Jeong et al, 2021, Frontiers in Allergy CrossRef
  19. Bombyx mori from a food safety perspective: A systematic review
    Filippo Marzoli et al, 2022, Food Research International CrossRef
  20. Edible insects and food safety: allergy
    J.C. Ribeiro et al, 2021, Journal of Insects as Food and Feed CrossRef
  21. Specific IgE to individual allergen components: Fish and shellfish
    Agnes Sze Yin Leung et al, 2022, Reference Module in Food Science CrossRef
  22. Food allergy to edible insects
    Kitty C.M. Verhoeckx et al, 2024, Reference Module in Food Science CrossRef