Roasting is known to affect the protein profile and allergenicity of hazelnuts (Corylus avellana cv TGL). The aim study was investigate whether roasting techniques based on different heat transfer methods (hot air infrared), differently solubility IgE-binding capacities both soluble insoluble hazelnut fractions. immune-reactivity Cor a 9, 11 14 allergens resulted be stable after at 140 °C, for ...