Author:
Foetisch Kay,Dahl Lotte,Jansen Baerbel,Becker Wolf-Meinhard,Lidholm Jonas,van Ree Ronald,Broll Hermann,Kaul Susanne,Vieths Stefan,Holzhauser Thomas
Publisher
Springer Science and Business Media LLC
Subject
Biochemistry,Analytical Chemistry
Reference31 articles.
1. Vieths S, Scheurer S, Ballmer-Weber BK (2002) Current understanding of cross-reactivity of food allergens and pollen. Ann NY Acad Sci 964:47–68
2. Zuberbier T, Edenharter G, Worm M, Ehlers I, Reimann S, Hantke T, Roehr CC, Bergmann KE, Niggemann B (2004) Prevalence of adverse reactions to food in Germany—a population study. 59(3):338–345
3. André F, André C, Colin L, Cacaraci F, Cavagna S (1994) Role of new allergens and of allergens consumption in the increased incidence of food sensitizations in France. Toxicology 93(1):77–83
4. Wüthrich B (1993) Zur Nahrungsmittelallergie. Häufigkeit der Symptome und der allergieauslösenden Nahrungsmittel bei 402 Patienten - Kuhmilchallergie - Nahrungsmittel und Neurodermitis atopica. (Food allergy. Frequency of symptoms and allergenic foods in 402 patients—lactose intolerance, food and atopic dermatitis). Allergologie 16(7):280–287
5. Etesamifar M, Wüthrich B (1998) IgE-vermittelte Nahrungsmittelallergien bei 383 Patienten unter Berücksichtigung des oralen Allergie-Syndroms. Allergologie 21(9):451–457
Cited by
14 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献