(Q28301901)

English

Wheat IgE-mediated food allergy in European patients: alpha-amylase inhibitors, lipid transfer proteins and low-molecular-weight glutenins. Allergenic molecules recognized by double-blind, placebo-controlled food challenge

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Wheat IgE-mediated food allergy in European patients: alpha-amylase inhibitors, lipid transfer proteins and low-molecular-weight glutenins. Allergenic molecules recognized by double-blind, placebo-controlled food challenge (English)

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based on heuristic

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Stefania Iametti

object named as

Stefania Iametti

6

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Carsten Bindslev-Jensen

object named as

Carsten Bindslev-Jensen

9

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Elide Anna Pastorello

object named as

Elide A Pastorello

1

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Barbara Ballmer-Weber

10

object named as

Barbara Ballmer-Weber

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author name string

Laura Farioli

2

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Amedeo Conti

3

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Valerio Pravettoni

4

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Simona Bonomi

5

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Donatella Fortunato

7

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Joseph Scibilia

8

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Anna M Robino

11

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Claudio Ortolani

12

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language of work or name

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publication date

2007

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International Archives of Allergy and Immunology

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144

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1

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10-22

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Wheat omega-5 gliadin is a major allergen in children with immediate allergy to ingested wheat.

1 reference

https://api.crossref.org/works/10.1159%2F000102609

21 January 2018

Identification of the IgE-binding epitope in omega-5 gliadin, a major allergen in wheat-dependent exercise-induced anaphylaxis

1 reference

https://api.crossref.org/works/10.1159%2F000102609

21 January 2018

Standardization of food challenges in patients with immediate reactions to foods--position paper from the European Academy of Allergology and Clinical Immunology

1 reference

https://api.crossref.org/works/10.1159%2F000102609

21 January 2018

A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

1 reference

https://api.crossref.org/works/10.1159%2F000102609

21 January 2018

Identification of wheat flour allergens by means of 2-dimensional immunoblotting

1 reference

https://api.crossref.org/works/10.1159%2F000102609

21 January 2018

Structural relatedness of plant food allergens with specific reference to cross-reactive allergens: An in silico analysis

1 reference

https://api.crossref.org/works/10.1159%2F000102609

21 January 2018

IgE binding to soluble and insoluble wheat flour proteins in atopic and non-atopic patients suffering from gastrointestinal symptoms after wheat ingestion

1 reference

https://api.crossref.org/works/10.1159%2F000102609

21 January 2018

Lipid-transfer protein is the major maize allergen maintaining IgE-binding activity after cooking at 100°C, as demonstrated in anaphylactic patients and patients with positive double-blind, placebo-controlled food challenge results

1 reference

https://api.crossref.org/works/10.1159%2F000102609

21 January 2018

Identifiers

10.1159/000102609

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Consolidated OpenCitations Corpus – April 2017

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Consolidated OpenCitations Corpus – April 2017

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Consolidated OpenCitations Corpus – April 2017

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