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Clinical tolerance of processed foods

Published:2004-11 Issue:5 Volume:93 Page:S38-S46
ISSN:1081-1206
Container-title:Annals of Allergy, Asthma & Immunology
language:en
Short-container-title:Annals of Allergy, Asthma & Immunology

Author:

Fiocchi Alessandro,Bouygue Gabriel R.,Sarratud Teresita,Terracciano Luigi,Martelli Alberto,Restani Patrizia

Publisher

Elsevier BV

Subject

Pulmonary and Respiratory Medicine,Immunology and Allergy,Immunology

Reference120 articles.

1. Class I chitinases, the panallergens responsible for the latex-fruit syndrome, are induced by ethylene treatment and inactivated by heating;Sanchez-Monge;J Allergy Clin Immunol.,2000

2. Principles and characteristics of food allergens;Taylor;Crit Rev Food Sci Nutr.,1996

3. Allergic reactions to raw, pasteurised, and homogenised/pasteurised cow milk: a comparison: a double-blind placebo-controlled study in milk allergic children;Host;Allergy.,1988

4. Allergenicity of individual cow milk proteins in DBPCFC-positive milk allergic adults;Norgaard;J Allergy Clin Immunol.,1996

5. No difference in symptoms during challenges with homogenised and unhomogenised cow's milk in subjects with subjective hypersensitivity to homogenised milk;Paajanen;J Dairy Res.,2003

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2. A Review of Naturally Occuring Food Allergens and Their Impact on Health;Biosciences Biotechnology Research Asia;2022-03-31

3. Reduction of immunoreactivity and improvement of the nutritional qualities in cow milk products by enzymatic hydrolysis;LWT;2021-10

4. Evaluation of antigenicity and nutritional properties of enzymatically hydrolyzed cow milk;Scientific Reports;2021-09-20

5. Immunological Analysis of Isothiocyanate-Modified α-Lactalbumin Using High-Performance Thin Layer Chromatography;Molecules;2021-03-25

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