α-Amylase, a flour additive: An important cause of protein contact dermatitis in bakers-Reference-Cited by-同舟云学术

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α-Amylase, a flour additive: An important cause of protein contact dermatitis in bakers

Published:1993-11 Issue:5 Volume:29 Page:723-728
ISSN:0190-9622
Container-title:Journal of the American Academy of Dermatology
language:en
Short-container-title:Journal of the American Academy of Dermatology

Author:

Morren Marie-Anne,Janssens Veronique,Dooms-Goossens An,Van Hoeyveld Erna,Cornelis Ann,De Wolf-Peeters Christiane,Heremans Annie

Publisher

Elsevier BV

Subject

Dermatology

Reference21 articles.

1. Occupational protein contact dermatitis in food handlers;Hjorth;Contact Dermatitis,1976

2. Berufsdermatosen per inhalationem oder ingestionem;Wüthrich;Berufsdermatosen,1977

3. Occupational dermatitis in bakers: a clue for atopic contact dermatitis;Pigatto;Contact Dermatitis,1987

4. Enzymen: toepassing in de bakkerij;Van Oort;Bull TNO,1989

5. Baking additives as new allergens in baker's asthma;Baux;Respiration,1988

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1. Occupational Contact Urticaria Syndrome;Handbook of Occupational Dermatoses;2023

2. Enzymes and sensitization via skin exposure: A critical analysis;Regulatory Toxicology and Pharmacology;2022-03

3. Contact Urticaria;Immunology and Allergy Clinics of North America;2021-08

4. Safety assessment and regulation of food enzymes;Enzymes;2021

5. Who is to blame for the increasing prevalence of dietary sensitivity to wheat?;Cereal Research Communications;2020-11-27

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