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

Topic mentions per year

Topic mentions per year

1953-2018
051019532017

Papers overview

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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… (More)
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2012
2012
BACKGROUND Oral immunotherapy (OIT) is a promising treatment for food allergy. Studies are needed to elucidate mechanisms of… (More)
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2011
2011
BACKGROUND High dietary protein intake is associated with greater survival in maintenance haemodialysis (MHD) patients. High… (More)
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2010
2010
BACKGROUND Hen's egg allergy is among the most common food allergies in childhood and predicts later development of allergic… (More)
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2010
2010
It is thought that the natural evolution of egg allergy has a good tolerance prognosis. However, there are few follow-up studies… (More)
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2007
2007
Pseudomonas aeruginosa antibiotic resistance has led to the search of natural compounds, which would competitively block its… (More)
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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… (More)
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2003
2003
OBJECTIVE The objective of this work was to show that fat-free, lecithin-formulated soy stanols lower cholesterol absorption and… (More)
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1971
1971
Rabbit antisera were prepared against seven different lysozymes purified from the egg whites of chicken, bobwhite quail, turkey… (More)
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1971
1971
Thirty-eight bacteriophage-host systems were isolated from 22 of 45 refrigerated food products examined under psychrophilic… (More)
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