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Egg Whites - dietary

Known as: EGG WHITE, Egg Whites, eggs white 
The white of an egg, especially a chicken's egg, used in cooking. It contains albumin. (Random House Unabridged Dictionary, 2d ed)
National Institutes of Health

Papers overview

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Highly Cited
2017
Highly Cited
2017
Background: Epidemiologic evidence suggests delayed introduction of egg might not protect against egg allergy in infants at risk… Expand
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Highly Cited
2012
Highly Cited
2012
BACKGROUND Baked egg is tolerated by a majority of egg-allergic children. OBJECTIVE To characterize immunologic changes… Expand
Highly Cited
2010
Highly Cited
2010
BACKGROUND Hen's egg allergy is among the most common food allergies in childhood and predicts later development of allergic… Expand
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Highly Cited
2008
Highly Cited
2008
Dried egg and egg-derived proteins have a range of applications in baking, dressings, and confectionery products. Egg powder was… Expand
Highly Cited
2006
Highly Cited
2006
Maternal antibodies are transferred from hens to the chicks via the egg. To gain insight into maternal antibody transfer and… Expand
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Highly Cited
2005
Highly Cited
2005
In the present study we evaluate the blood pressure-lowering effect of the following products: the hydrolysate obtained from egg… Expand
2001
2001
The cause of allergy is multi‐factorial, and the development of an allergic disease seems to be the result of an interaction… Expand
Highly Cited
1999
Highly Cited
1999
Abstract Supercritical fluid extrusion, a low temperature and low shear process, was used to produce pre-gelatinized corn and… Expand
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Highly Cited
1990
Highly Cited
1990
Serum levels of IgE, IgE antibodies to egg white (EW) and cow's milk (CM), IgG, and IgA antibodies to ovalbumin (OA) and beta… Expand
1979
1979
The antibody response to Newcastle disease virus was monitored in the sera and salivas of adult chickens immunized by two methods… Expand