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Information System for Agriculture and Food Research

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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