Influence of food processing on the allergenicity of celery: DBPCFC with celery spice and cooked celery in patients with celery allergy.
about
A systematic review of the effect of thermal processing on the allergenicity of tree nutsComponent-resolved in vitro diagnosis of carrot allergy in three different regions of EuropeSensitization prevalence, antibody cross-reactivity and immunogenic peptide profile of Api g 2, the non-specific lipid transfer protein 1 of celeryVig r 6, the cytokinin-specific binding protein from mung bean (Vigna radiata) sprouts, cross-reacts with Bet v 1-related allergens and binds IgE from birch pollen allergic patients' sera.Food allergy in adulthood.Allergic cross-reactivity: from gene to the clinic.Standardization of food challenges in patients with immediate reactions to foods--position paper from the European Academy of Allergology and Clinical Immunology.Mimotopes for Api g 5, a Relevant Cross-reactive Allergen, in the Celery-Mugwort-Birch-Spice Syndrome.Allergenic potency of spices: hot, medium hot, or very hot.Plant food allergies: a suggested approach to allergen-resolved diagnosis in the clinical practice by identifying easily available sensitization markers.The impact of pollen-related food allergens on pollen allergy.Food contact hypersensitivity syndrome: the mucosal contact urticaria paradigm.Detection of Allergen-Specific IgE Antibody Responses.Profilins: mimickers of allergy or relevant allergens?Food allergy prevalence: new possibilities for therapy and prevention.Use of a rat basophil leukemia (RBL) cell-based immunological assay for allergen identification, clinical diagnosis of allergy, and identification of anti-allergy agents for use in immunotherapy.Position paper of the EAACI: food allergy due to immunological cross-reactions with common inhalant allergens.Molecular characterization of Api g 2, a novel allergenic member of the lipid-transfer protein 1 family from celery stalks.Structure and stability of 2S albumin-type peanut allergens: implications for the severity of peanut allergic reactions.Effect of Swiss Chard (Beta vulgaris var. cicla) as Nitrite Replacement on Color Stability and Shelf-Life of Cooked Pork Patties during Refrigerated Storage.Effects of Pre-Converted Nitrite from Red Beet and Ascorbic Acid on Quality Characteristics in Meat EmulsionsIs herbal therapy safe in obesity? A case of Apium graveolens (Celery) induced hyperthyroidism.Characterization of recombinant Mal d 4 and its application for component-resolved diagnosis of apple allergy.Responsiveness of the major birch allergen Bet v 1 scaffold to the gastric environment: impact on structure and allergenic activity.Roasted hazelnuts--allergenic activity evaluated by double-blind, placebo-controlled food challenge.Scientific Opinion on the assessment of allergenicity of GM plants and microorganisms and derived food and feedScientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposesAllergenic relevance of nonspecific lipid transfer proteins 2: Identification and characterization of Api g 6 from celery tuber as representative of a novel IgE-binding protein family.High-pressure treatment reduces the immunoreactivity of the major allergens in apple and celeriac.Impact of arbuscular mycorrhizal fungi on the allergenic potential of tomato.[Cross-reactive allergen clusters in pollen-associated food allergy].Development of a standardized low-dose double-blind placebo-controlled challenge vehicle for the EuroPrevall project.Structural, immunological and functional properties of natural recombinant Pen a 1, the major allergen of Brown Shrimp, Penaeus aztecus.Food allergies resulting from immunological cross-reactivity with inhalant allergens: Guidelines from the German Society for Allergology and Clinical Immunology (DGAKI), the German Dermatology Society (DDG), the Association of German Allergologists (Characterization of cross-reactive bell pepper allergens involved in the latex-fruit syndromeDietary Interventions in Pollen-Related Food Allergy
P2860
Q27025921-8943194D-8272-4CA2-9A7A-27EAAE05524DQ28263986-645A41B7-43D4-46F1-83B7-4B2D137EE87DQ28740909-CBC1B744-C00F-487F-9D1A-9EC2B39D5291Q34055800-1CE1DA2C-A007-41D5-AF08-4D89725EA713Q35080047-E770D82A-09EF-4087-BEB1-BC97DE178B82Q35674970-FBAFE18D-F5D6-43EA-8485-473D96CD035AQ35794338-8D13ECE3-FEBC-42AB-8E31-5A868F15CA37Q35887585-7455449F-A5CD-4E15-99E7-4F921CCE7242Q35940691-F2D77AF1-7C57-4A13-8632-8A2FEC4D44ADQ36222745-CD71FF7F-04CD-4B40-8C7D-F30773F1E9CEQ36677683-1A2E2A35-2984-404C-9722-E007A586C5A4Q37200850-7F151CDD-34DC-4C99-B575-37DD52267DA6Q37311015-49EBE8C9-F82A-46CE-9899-38A7434A4977Q37835630-234532CF-001A-48A6-AC0E-1C8D818E6C05Q38063162-A5938F2E-E8EF-4A00-9752-7CE5BA1BAF09Q38219603-2656ECD4-E0A6-480C-B863-E15C6BBB699EQ38533438-F9D6665E-DB7F-4095-8472-05E2A540E964Q39564957-8A011C12-469F-473D-AE10-32B3B3B3B66DQ40337103-E554EE9D-5080-4CB6-9830-F3759E965734Q41051868-0E2F5EFA-FCF0-4F8D-AB24-A0C85A697695Q42009802-FEFC6B0C-0B7E-4357-B37D-6B6B47138A82Q42098570-6134153B-1E50-4585-BD61-4AD3B3054A5FQ42595443-3E172D1E-AAFE-4FAA-8018-146969BAC7A6Q44060822-1991B150-407C-4F51-BA53-446DB8F5ACFEQ44352664-7F87F000-E1BA-4C54-B0A6-27562872D5FFQ47148622-63A5DD15-E7B8-4220-BFFF-EB68A7B70921Q47155140-51265B24-07E6-4AFA-B33A-BEFDBB8D00F1Q47862398-2DC977B4-800E-4633-9DFF-28200DBC0563Q52610408-3B268D6A-40FA-4918-9F78-5C5E107A0FCEQ52900533-7F6F7569-8EA7-4193-AA42-91543B59B7C0Q52953047-DD77D934-58E1-410C-81AC-C4C4D7A1124CQ53398318-7F8595A4-F616-4EDF-8606-60C917D893FDQ54466483-D2A1723E-8B2F-4512-A5C9-E767DA4039CEQ56965115-6315E1E3-F2CF-4EE4-AE53-706F1C7C11B7Q57993790-BD007853-9211-4588-8DF2-B596C1665554Q58558130-A331633E-9406-495A-81F0-5DCFE7E61107
P2860
Influence of food processing on the allergenicity of celery: DBPCFC with celery spice and cooked celery in patients with celery allergy.
description
2002 nî lūn-bûn
@nan
2002年の論文
@ja
2002年学术文章
@wuu
2002年学术文章
@zh
2002年学术文章
@zh-cn
2002年学术文章
@zh-hans
2002年学术文章
@zh-my
2002年学术文章
@zh-sg
2002年學術文章
@yue
2002年學術文章
@zh-hant
name
Influence of food processing o ...... patients with celery allergy.
@en
Influence of food processing o ...... patients with celery allergy.
@nl
type
label
Influence of food processing o ...... patients with celery allergy.
@en
Influence of food processing o ...... patients with celery allergy.
@nl
prefLabel
Influence of food processing o ...... patients with celery allergy.
@en
Influence of food processing o ...... patients with celery allergy.
@nl
P2093
P2860
P1433
P1476
Influence of food processing o ...... patients with celery allergy.
@en
P2093
Ballmer-Weber BK
Hoffmann A
Lüttkopf D
Wangorsch A
Wüthrich B
P2860
P304
P356
10.1034/J.1398-9995.2002.1O3319.X
P577
2002-03-01T00:00:00Z