about
Food allergy: recent advances in pathophysiology and treatmentA systematic review of the effect of thermal processing on the allergenicity of tree nutsThe red meat allergy syndrome in SwedenEffect of heating and glycation on the allergenicity of 2S albumins (Ara h 2/6) from peanutDry roasting enhances peanut-induced allergic sensitization across mucosal and cutaneous routes in miceReview of conventional and novel food processing methods on food allergens.Food-induced anaphylaxis.Assessment of the sensitizing potential of processed peanut proteins in Brown Norway rats: roasting does not enhance allergenicityImmunogenicity of peanut proteins containing poly(anhydride) nanoparticles.Sesame seed food allergy.The Prevalence of Tree Nut Allergy: A Systematic Review.Safety, tolerability, and immunologic effects of a food allergy herbal formula in food allergic individuals: a randomized, double-blinded, placebo-controlled, dose escalation, phase 1 study.Quantification of Ara h 1 in peanuts: why roasting makes a difference.Anti-acid medication as a risk factor for food allergy.Maternal allergy increases susceptibility to offspring allergy in association with TH2-biased epigenetic alterations in a mouse model of peanut allergyEfficacy, safety and immunological actions of butanol-extracted Food Allergy Herbal Formula-2 on peanut anaphylaxis.Food allergy herbal formula 2 protection against peanut anaphylactic reaction is via inhibition of mast cells and basophilsTreatments for food allergy: how close are we?Household-level technologies to improve the availability and preparation of adequate and safe complementary foods.Dietary baked milk accelerates the resolution of cow's milk allergy in childrenFood allergies on the rise? Determining the prevalence of food allergies, and how quickly it is increasing, is the first step in tackling the problem.Allergy to cooked, but not raw, peas: a case series and review.Clinical safety of Food Allergy Herbal Formula-2 (FAHF-2) and inhibitory effect on basophils from patients with food allergy: Extended phase I study.Food production and processing considerations of allergenic food ingredients: a reviewHeating Affects Structure, Enterocyte Adsorption and Signalling, As Well as Immunogenicity of the Peanut Allergen Ara h 2Molecular sIgE profile in infants and young children with peanut sensitization and eczemaBoiling and Frying Peanuts Decreases Soluble Peanut (Arachis Hypogaea) Allergens Ara h 1 and Ara h 2 But Does Not Generate Hypoallergenic Peanuts.Optimizing the diagnosis of food allergy.IgE, but not IgG4, antibodies to Ara h 2 distinguish peanut allergy from asymptomatic peanut sensitization.The molecular basis of peanut allergyEnhanced Approaches for Identifying Amadori Products: Application to Peanut Allergens.Food allergy-lessons from Asia.Traditional Chinese herbal remedies for asthma and food allergyThe changing face of food hypersensitivity in an Asian community.Prevalence of sensitization to food allergens and challenge proven food allergy in patients visiting allergy centers in Rawalpindi and Islamabad, Pakistan.Approaches to establish thresholds for major food allergens and for gluten in food.Food allergy: an enigmatic epidemic.A comprehensive review of legume allergy.Food allergy prevalence: new possibilities for therapy and prevention.Impact of thermal processing on legume allergens.
P2860
Q24633951-FC71EE3A-BB3B-4E3B-A7F7-F83F44EC01CFQ27025921-8197C9F2-6275-40C0-8D78-A57B1B4C5C17Q28074633-9397873F-CEB7-4F25-A47F-E2429F2B2994Q28741000-E7EFF76D-1CF2-451B-BE43-0A0CB44EBF2AQ29302052-6D217E31-1F18-4042-A421-D38501721B5DQ30381258-1D915361-946F-4666-882E-73D64F92A785Q30458593-249FF357-DEDE-4C38-8E77-CBA74553F2E2Q33578085-D5F5B939-B947-40F9-AB06-062C2A2984BEQ34057755-593A14F2-1219-43FF-B7FC-39E93120561FQ34276118-8C42BE7B-81BF-419A-89BD-E2D31189608FQ34487881-16246E1D-8324-4511-BC96-1488F2965663Q34519061-3E74D55C-BF47-458E-84BF-9885FD5FD6BAQ34538467-C42E92A5-5636-4B5E-BABC-8912FB844F83Q34625515-00659F57-3F7E-498C-B27B-5F19E5AD7612Q34663764-1026A4D8-1A07-40E3-9A23-981BEDCA029EQ34690427-30B77ED2-6D0E-4370-83FA-9EFE13463651Q34690654-3CFD6211-D989-4662-8552-74C84BAFE0C5Q34770744-A37BC9AA-85D5-4D33-9083-D835B1D9D8B8Q35094315-76B2331B-F5B4-4420-8A1F-F17C0657D50EQ35151908-D1FCC351-735C-4DE7-B13C-0F709A35AE90Q35191134-D30308FF-67B3-47DF-B70E-C5E5B427F238Q35215397-270F31A9-7770-4287-9F92-4D2EA4E81C0DQ35589689-B80EC7B2-7620-4209-93F9-103FD5A607C9Q35609087-07F52B12-3EB1-4D25-9BC7-4A31AACDB47EQ35737989-0446D971-2973-4D67-A395-D721AC84C1ADQ35776981-EE331BC6-E074-41E4-9E59-54F96ECEB7FAQ36054335-52204494-9663-4F78-9135-0C6F1F862182Q36279540-4D5660A1-C850-4C1E-9A4F-FE2EB898B590Q36403601-DD2B1275-2876-4C58-B8B2-A1E8725EC0A3Q36670537-9754E7DA-9A22-481D-9B2B-899759A526A6Q36745378-72547B5D-271C-4CFA-92F5-1D3B775B7D22Q36834418-6A5CCC6E-8854-49E2-8812-6712B6872E8FQ36846074-C62941EA-D097-4D13-81BD-E82C07920118Q36854123-94567C0A-95DA-4289-8808-582E73945D27Q37167148-64F87849-3269-4806-B60C-986590CAF21CQ37181181-289A6D55-C0F1-49B9-B4DA-7F34CE262090Q37619130-69950AB1-9859-424A-95AC-1DC0D2C47998Q38007364-72E49102-1FEE-415E-92C1-D873576893B7Q38063162-24987F21-EE14-4D8D-941C-D687D64FA322Q38065995-1480E7AC-92DF-4EC3-B05D-FFAE5F409DAE
P2860
description
2001 nî lūn-bûn
@nan
2001 թուականի Յունիսին հրատարակուած գիտական յօդուած
@hyw
2001 թվականի հունիսին հրատարակված գիտական հոդված
@hy
2001年の論文
@ja
2001年論文
@yue
2001年論文
@zh-hant
2001年論文
@zh-hk
2001年論文
@zh-mo
2001年論文
@zh-tw
2001年论文
@wuu
name
Effects of cooking methods on peanut allergenicity.
@ast
Effects of cooking methods on peanut allergenicity.
@en
type
label
Effects of cooking methods on peanut allergenicity.
@ast
Effects of cooking methods on peanut allergenicity.
@en
prefLabel
Effects of cooking methods on peanut allergenicity.
@ast
Effects of cooking methods on peanut allergenicity.
@en
P2093
P356
P1476
Effects of cooking methods on peanut allergenicity.
@en
P2093
Sampson HA
P304
P356
10.1067/MAI.2001.115480
P407
P577
2001-06-01T00:00:00Z