Safety evaluation of the food enzyme pectin lyase from the genetically modified Aspergillus luchuensis strain FLOSC-Reference-Cited by-同舟云学术

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Safety evaluation of the food enzyme pectin lyase from the genetically modified Aspergillus luchuensis strain FLOSC

Published:2022-05 Issue:5 Volume:20 Page:
ISSN:1831-4732
Container-title:EFSA Journal
language:
Short-container-title:EFS2

Author:

,Lambré Claude,Barat Baviera José Manuel,Bolognesi Claudia,Cocconcelli Pier Sandro,Crebelli Riccardo,Gott David Michael,Grob Konrad,Lampi Evgenia,Mengelers Marcel,Mortensen Alicja,Rivière Gilles,Steffensen Inger‐Lise,Tlustos Christina,Van Loveren Henk,Vernis Laurence,Zorn Holger,Glandorf Boet,Herman Lieve,Andryszkiewicz Magdalena,Arcella Davide,Kovalkovičová Natália,Liu Yi,Chesson Andrew

Publisher

Wiley

Subject

Plant Science,Veterinary (miscellaneous),Animal Science and Zoology,Microbiology,Food Science,Parasitology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.2903/j.efsa.2022.7235/fullpdf

Reference21 articles.

1. Why can patients with baker’s asthma tolerate wheat flour ingestion? Is wheat pollen allergy relevant?;Armentia;Allergologia et Immunopathologia,2009

2. Occupational exposure to pectinase;Belleri;Allergy,2002

3. Brisman J, 2002. Baker’s asthma. Occupational and Environmental Medicine, 59, 498–502, quiz 502, 426.

4. Cypress pollinosis: from tree to clinic;Charpin;Clinal Reviews in Allergy and Immunology,2019

5. Clinical responses to ingested fungal alpha‐amylase and hemicellulase in persons sensitized to Aspergillus fumigatus?;Cullinan;Allergy,1997

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