Peanut cross-reacting allergens in seeds and sprouts of a range of legumes-Reference-Cited by-同舟云学术

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Peanut cross-reacting allergens in seeds and sprouts of a range of legumes

Published:2008-12 Issue:12 Volume:38 Page:1969-1977
ISSN:0954-7894
Container-title:Clinical & Experimental Allergy
language:en
Short-container-title:

Author:

Jensen L. B.,Pedersen M. H.,Skov P. S.,Poulsen L. K.,Bindslev-Jensen C.,Andersen S. B.,Torp A. M.

Publisher

Wiley

Subject

Immunology,Immunology and Allergy

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2222.2008.03129.x/fullpdf

Reference37 articles.

1. The prevalence of food allergy;Rona,2007

2. The prevalence of food hypersensitivity in an unselected population of children and adults;Osterballe,2005

3. Rising prevalence of allergy to peanut in children;Grundy,2002

4. Molecular and biochemical classification of plant-derived food allergens;Breiteneder,2000

5. Vicilin and convicilin are potential major allergens from pea;Sanchez-Monge,2004

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1. Shotgun proteomics and in silico analysis of potential allergens in mature seeds and sprouts of purple winged bean;Food Bioscience;2024-06

2. Improving the nutritional quality of cereals and legumes by germination;Czech Journal of Food Sciences;2023-10-30

3. Improving the nutritional quality of cereals and legumes by germination;CZECH J FOOD SCI;2023

4. Co-sensitization between legumes is frequently seen, but variable and not always clinically relevant;Frontiers in Allergy;2023-03-16

5. Soybean (Glycine max) allergens─A Review on an Outstanding Plant Food with Allergenic Potential;ACS Food Science & Technology;2023-03-06

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