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All Projects on the sub-field of research "Allergies, asthma and intolerances"
Influencing the flavor of gluten-free bread by aroma active baking agents based on malt
Project code:
AiF 16797 N
Excutive institution:
Hans-Dieter-Belitz-Institute for Cereal Grain Research
Contract period:
2010
- 2013
Impact of urbanisation on the allergenicity of birch pollen grains
Project code:
DFG 96888523
Excutive institution:
Clinic and Polyclinic of Dermatology and Allergology at Biederstein
Contract period:
2008
- 2010
Identification of target-structures for gene suppression and post-translational changes in plant foods and their impact upon alteration of the allergenicity and immunogenicity in man
Project code:
DFG PAK 132
Excutive institution:
University of Erlangen-Nürnberg
Contract period:
2007
- 2010
Impact of gene suppression and food processing on the IgE-reactivity and allergenicity of plant derived foods
Project code:
DFG PAK 132
Excutive institution:
PEI - Division of Allergology
Contract period:
2007
- 2010
Mechanistic analysis of the defence status of low-allergenic carrot and tomato plants
Project code:
DFG PAK 132
Excutive institution:
Institute for Phytopathology and Applied Zoology
Contract period:
2007
- 2010
RNA interference and low-allergenic plant-derived food under changing environmental conditions
Project code:
DFG PAK 132
Excutive institution:
Department of Biochemistry
Contract period:
2007
- 2010
Achieving the compatibility of beer with celiac disease using malt with high peptidase activity while maintaining relevant quality characteristics
Project code:
AiF 16971 N
Excutive institution:
German Research Institute for Food Chemistry
Contract period:
2011
- 2013
Development of redox-reactive baking ingredients to improve the workability and texture of gluten-free dough and bakery products
Project code:
AiF 16907 N
Excutive institution:
Research Association of the German Food Industry
Contract period:
2011
- 2014
Improving technological functionality of amaranth, buckwheat and quinoa by using the endogenous substrate characteristics and physiological properties of the fermentation organisms
Project code:
AiF 16847 N
Excutive institution:
Institute of Brewing- und Beverage Technology
Contract period:
2011
- 2013
Improvement of gluten-free baked goods' structure by fermentations with acetic acid bacteria
Project code:
AiF 18071 N
Excutive institution:
Department of technical Microbiology
Contract period:
2014
- 2016