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Proteomic analysis of wheat proteins recognized by IgE antibodies of allergic patients

Published:2008-04 Issue:8 Volume:8 Page:1677-1691
ISSN:1615-9853
Container-title:PROTEOMICS
language:en
Short-container-title:Proteomics

Author:

Šotkovský Petr,Hubálek Martin,Hernychová Lenka,Novák Petr,Havranová Marie,Šetinová Iva,Kitanovičová Andrea,Fuchs Martin,Stulík Jiří,Tučková Ludmila

Publisher

Wiley

Subject

Molecular Biology,Biochemistry

Reference45 articles.

1. 9. Food allergy

2. Mucosal immunity and allergic responses: lack of regulation and/or lack of microbial stimulation?

3. The European Society for Paediatric Gastroenterology and Nutrition Working Group for the Diagnostic Criteria for Food Allergy*

4. Wheat α-amylase inhibitor: A second route of allergic sensitization☆☆☆★★★

5. IgE binding to soluble and insoluble wheat flour proteins in atopic and non-atopic patients suffering from gastrointestinal symptoms after wheat ingestion

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