The Seed Biotinylated Protein of Soybean (Glycine max): A Boiling-Resistant New Allergen (Gly m 7) with the Capacity To Induce IgE-Mediated Allergic Responses-Reference-Cited by-同舟云学术

The Seed Biotinylated Protein of Soybean (Glycine max): A Boiling-Resistant New Allergen (Gly m 7) with the Capacity To Induce IgE-Mediated Allergic Responses

Published:2016-05-03 Issue:19 Volume:64 Page:3890-3900
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Riascos John J.¹²,Weissinger Sandra M.¹,Weissinger Arthur K.¹,Kulis Michael²,Burks A. Wesley²,Pons Laurent²

Affiliation:

1. Department of Crop Science, North Carolina State University, Raleigh, North Carolina, United States

2. Department of Pediatric Allergy and Immunology, Duke University Medical Center, Durham, North Carolina, United States

Funder

Departamento Administrativo de Ciencia, Tecnologia e Innovacion

Duke University

Fulbright Foundation

North Carolina Soybean Producers Association

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b05873

Reference40 articles.

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2. Technical Consultation on Food Allergies;Food and Agriculture Organization of the United Nations:Rome, Italy, Nov 13–14, 1995; No. 365907, pp1–56.

3. The natural history of soy allergy

4. Anaphylaktische Reaktion nach Sojagenuss bei einem Patienten mit Birkenpollenallergie

5. Anaphylactic Reaction To Soy Drink In Two Patients With Birch Pollen Allergy

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