Allergic reactions to hydrolysed wheat proteins: clinical aspects and molecular structures of the allergens involved
Author:
Affiliation:
1. UR1268 BIA – INRA (Institut National De La Recherche Agronomique), Nantes, France
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2018.1516622
Reference63 articles.
1. Sensitization to acid-hydrolyzed wheat protein by transdermal administration to BALB/c mice, and comparison with gluten
2. Assessment of the Allergenic Potential of Transgenic Wheat (Triticum aestivum) with Reduced Levels of ω5-Gliadins, the Major Sensitizing Allergen in Wheat-Dependent Exercise-Induced Anaphylaxis
3. Solubilization of wheat gluten with sodium hydroxide
4. Food allergy to wheat: differences in immunoglobulin E-binding proteins as a function of age or symptoms
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