Cross-reactive aeroallergens – the main cause of food allergy-Reference-Cited by-同舟云学术

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Cross-reactive aeroallergens – the main cause of food allergy

Published:2022-12-15 Issue:1 Volume:34 Page:1-9
ISSN:0954-0105
Container-title:Food and Agricultural Immunology
language:en
Short-container-title:Food and Agricultural Immunology

Author:

Wawrzeńczyk Adam¹,Rawicka Emilia¹,Napiórkowska-Baran Katarzyna¹,Alska Ewa¹,Bartuzi Zbigniew¹

Affiliation:

1. Department of Allergology, Clinical Immunology and Internal Medicine, Ludwik Rydygier Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Torun, Bydgoszcz, Poland

Publisher

Informa UK Limited

Subject

Agronomy and Crop Science,Immunology,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/09540105.2022.2133090

Reference18 articles.

1. Jug r 2–reactive CD4+ T cells have a dominant immune role in walnut allergy

2. IgE-reactivity profiles to nonspecific lipid transfer proteins in a northwestern European country

3. Allergic cross-reactivity: from gene to the clinic

4. Peach allergy in China: A dominant role for mugwort pollen lipid transfer protein as a primary sensitizer

Cited by 2 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

1. Utilizing the Banana S-Adenosyl-L-Homocysteine Hydrolase Allergen to Identify Cross-Reactive IgE in Ryegrass-, Latex-, and Kiwifruit-Allergic Individuals;International Journal of Molecular Sciences;2024-05-26

2. New Perspectives on Food Matrix Modulation of Food Allergies: Immunomodulation and Component Interactions;Journal of Agricultural and Food Chemistry;2023-08-30

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