Harry J. Wichers focuses on Biochemistry, Tyrosinase, Agaricus bisporus, Food science and Antioxidant. His studies in Tyrosinase integrate themes in fields like Tropolone, Alanine, Stereochemistry, Leucine and Gene isoform. He interconnects Polyphenol oxidase, Enzyme assay, Innate immune system and Polysaccharide in the investigation of issues within Agaricus bisporus.
The various areas that he examines in his Food science study include Matairesinol, Glycation and Allergen. His research on Antioxidant concerns the broader Organic chemistry. His work on Active site as part of his general Enzyme study is frequently connected to Structured model, thereby bridging the divide between different branches of science.
Harry J. Wichers mainly investigates Biochemistry, Food science, Tyrosinase, Agaricus bisporus and Allergy. His Biochemistry study frequently links to other fields, such as Cell culture. His Food science research includes elements of Immunoglobulin E and Antioxidant.
He combines subjects such as Melanin and Stereochemistry with his study of Tyrosinase. His Agaricus bisporus research integrates issues from Browning, Agaricus and Microbiology. His work on Food allergy and Allergen as part of general Allergy study is frequently linked to Cashew nut, therefore connecting diverse disciplines of science.
Harry J. Wichers mainly investigates Biochemistry, Food science, Allergy, Immune system and Cell biology. His research in Tyrosinase, Glycation, Melanin, Cell and Hydrolysate are components of Biochemistry. The study of Tyrosinase is intertwined with the study of Peptide sequence in a number of ways.
The Food allergy, Allergen and Nut Hypersensitivity research Harry J. Wichers does as part of his general Allergy study is frequently linked to other disciplines of science, such as Cashew nut, therefore creating a link between diverse domains of science. His Immune system research incorporates themes from Interleukin 8, Cytokine and Endocytosis. His studies deal with areas such as Phenotype, Antigen processing, Macrophage and In vivo as well as Cell biology.
Harry J. Wichers focuses on Biochemistry, Food science, Immunology, Allergy and Food allergy. His Melanin, Tyrosinase, Enzyme, Hydrolysate and Hydrolysis investigations are all subjects of Biochemistry research. His research links Glycation with Food science.
His work on T cell and Pattern recognition receptor as part of general Immunology study is frequently connected to Spice and Consumption, therefore bridging the gap between diverse disciplines of science and establishing a new relationship between them. In his study, Western blot and Sodium dodecyl sulfate is strongly linked to Immunoglobulin E, which falls under the umbrella field of Allergy. The concepts of his Food allergy study are interwoven with issues in Animal testing, Allergic sensitization, Tissue homeostasis and Sensitization.
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Characterization of the total free radical scavenger capacity of vegetable oils and oil fractions using 2,2-diphenyl-1-picrylhydrazyl radical.
Juan Carlos Espín;Cristina Soler-Rivas;Harry J. Wichers.
Journal of Agricultural and Food Chemistry (2000)
Crystal structure of Agaricus bisporus mushroom tyrosinase: identity of the tetramer subunits and interaction with tropolone.
Wangsa T. Ismaya;Henriette J. Rozeboom;Amrah Weijn;Jurriaan J. Mes.
Sequence and structural features of plant and fungal tyrosinases
C.W.G. van Gelder;W.H. Flurkey;H.J. Wichers.
THP-1 cell line: an in vitro cell model for immune modulation approach.
Wasaporn Chanput;Jurriaan J. Mes;Harry J. Wichers.
International Immunopharmacology (2014)
Antiinflammatory and immunomodulating properties of fungal metabolites.
Cristina Lull;Harry J. Wichers;Huub F. J. Savelkoul.
Mediators of Inflammation (2005)
OLEUROPEIN AND RELATED COMPOUNDS
Cristina Soler‐Rivas;Juan Carlos Espín;Harry J Wichers.
Journal of the Science of Food and Agriculture (2000)
Anthocyanin-based natural colorants : A new source of antiradical activity for foodstuff
Juan Carlos Espín;Cristina Soler-Rivas;Harry J. Wichers;Cristina García-Viguera.
Journal of Agricultural and Food Chemistry (2000)
An easy and fast test to compare total free radical scavenger capacity of foodstuffs
Cristina Soler‐Rivas;Juan Carlos Espín;Harry J. Wichers.
Phytochemical Analysis (2000)
Food processing and allergenicity
Kitty C.M. Verhoeckx;Yvonne M. Vissers;Joseph L. Baumert;Roland Faludi.
Food and Chemical Toxicology (2015)
Caseins and casein hydrolysates. 2. Antioxidative properties and relevance to lipoxygenase inhibition.
Sandrine G. Rival;Carmen G. Boeriu;Harry J. Wichers.
Journal of Agricultural and Food Chemistry (2001)
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