Anaphylaxis to pickled chili pepper (Capsicum frutescens): Role of pickling processing in the allergic reactivity-Reference-Cited by-同舟云学术

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Anaphylaxis to pickled chili pepper (Capsicum frutescens): Role of pickling processing in the allergic reactivity

Published:2023-03 Issue:3 Volume:130 Page:369-370
ISSN:1081-1206
Container-title:Annals of Allergy, Asthma & Immunology
language:en
Short-container-title:Annals of Allergy, Asthma & Immunology

Author:

Galleani Celine^ORCID,Valdelvira Rafael,Carmen Diéguez M.,Crespo Jesús F.,Cabanillas Beatriz

Publisher

Elsevier BV

Subject

Pulmonary and Respiratory Medicine,Immunology and Allergy,Immunology

Reference8 articles.

1. Carotenoids of Capsicum fruits: pigment profile and health-promoting functional attributes;Mohd Hassan;Antioxidants,2019

2. Bell pepper allergy: different sensitization profiles;Callero;J Investig Allergol Clin Immunol,2018

3. Allergenic content of new alimentary pasta made of lentils compared with lentil seeds and analysis of the impact of boiling processing;Valdelvira;Plant Foods Hum Nutr,2022

4. Novel alimentary pasta made of chickpeas has an important allergenic content that is altered by boiling in a different manner than chickpea seeds;Valdelvira;Food Chem,2022

5. Measuring mast cell mediator release;Kuehn;Curr Protoc Immunol,2010

Cited by 1 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. Special Issue “Molecular and Cellular Advances in Atopic Diseases”;International Journal of Molecular Sciences;2024-04-29

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