Ovomucin

Known as: Ovomucin [Chemical/Ingredient], Ovomucoid, Ovomucoid II O 
A heterogeneous mixture of glycoproteins responsible for the gel structure of egg white. It has trypsin-inhibiting activity.

Topic mentions per year

Topic mentions per year

1946-2017
010203019462016

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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Highly Cited
2008
Highly Cited
2008
BACKGROUND Prior studies have suggested that heated egg might be tolerated by some children with egg allergy. OBJECTIVE We… (More)
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Highly Cited
2007
Highly Cited
2007
BACKGROUND Approximately two-thirds of egg-allergic infants become tolerant within the first 5 years of life. OBJECTIVE We… (More)
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Highly Cited
2004
Highly Cited
2004
Rationale. Evaluation of the potential allergenicity of proteins derived from genetically modified foods has involved a weight of… (More)
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Highly Cited
2001
Highly Cited
2001
BACKGROUND The demonstration of specific IgE antibodies to egg supports the existence of allergy to this food, but a correct… (More)
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Highly Cited
1998
Highly Cited
1998
OBJECTIVES Specific recommendations for administering the influenza vaccine to patients with egg allergy are based on limited… (More)
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Highly Cited
1996
Highly Cited
1996
Although validation studies show that theoretical models for predicting the pKas of ionizable groups in proteins are increasingly… (More)
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Highly Cited
1982
Highly Cited
1982
We have detected an endoglycosidase activity produced by Flavobacterium meningosepticum. This enzyme, named endo F, cleaves… (More)
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Highly Cited
1977
Highly Cited
1977
A method is described for the adsorption of selected macromolecules to colloidal gold which is then used as an electron dense… (More)
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Highly Cited
1975
Highly Cited
1975
Thioglycolate-stimulated mouse peritoneal macrophages secrete a Proteinase which degrades insoluble elastin. There is little… (More)
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