(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

scientific article

In more languages

default for all languages

No label defined

No description defined

Statements

scholarly article

0 references

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)

0 references

0 references

1 reference

based on heuristic

inferred from title

1 reference

based on heuristic

inferred from title

Stefania Iametti

object named as

Stefania Iametti

6

0 references

Carsten Bindslev-Jensen

object named as

Carsten Bindslev-Jensen

9

0 references

Elide Anna Pastorello

object named as

Elide A Pastorello

1

0 references

Barbara Ballmer-Weber

10

object named as

Barbara Ballmer-Weber

0 references

author name string

Laura Farioli

2

0 references

Amedeo Conti

3

0 references

Valerio Pravettoni

4

0 references

Simona Bonomi

5

0 references

Donatella Fortunato

7

0 references

Joseph Scibilia

8

0 references

Anna M Robino

11

0 references

Claudio Ortolani

12

0 references

language of work or name

0 references

publication date

2007

0 references

International Archives of Allergy and Immunology

0 references

144

0 references

1

0 references

10-22

0 references

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

1 reference

Consolidated OpenCitations Corpus – April 2017

OpenCitations bibliographic resource ID

OpenCitations bibliographic resource ID

1 reference

Consolidated OpenCitations Corpus – April 2017

OpenCitations bibliographic resource ID

PubMed publication ID

1 reference

Consolidated OpenCitations Corpus – April 2017

OpenCitations bibliographic resource ID

Sitelinks

Wikipedia(0 entries)

Wikibooks(0 entries)

Wikinews(0 entries)

Wikiquote(0 entries)

Wikisource(0 entries)

Wikiversity(0 entries)

Wikivoyage(0 entries)

Wiktionary(0 entries)

Multilingual sites(0 entries)

Retrieved from "https://www.wikidata.org/w/index.php?title=Q28301901&oldid=1956840643"