Quantitative Proteomic Profiling of Peanut Allergens in Food Ingredients Used for Oral Food Challenges-Reference-Cited by-同舟云学术

Quantitative Proteomic Profiling of Peanut Allergens in Food Ingredients Used for Oral Food Challenges

Published:2016-05-13 Issue:11 Volume:88 Page:5689-5695
ISSN:0003-2700
Container-title:Analytical Chemistry
language:en
Short-container-title:Anal. Chem.

Author:

Johnson Philip E.¹,Sayers Rebekah L.¹,Gethings Lee A.²,Balasundaram Anuradha¹,Marsh Justin T.¹,Langridge James I.²,Mills E. N. Clare¹

Affiliation:

1. Manchester Institute of Biotechnology, Institute of Inflammation and Repair, Manchester Academic Health Sciences Centre, University of Manchester, Manchester, United Kingdom M17DN

2. Waters Corporation, Stamford Avenue, Altrincham Road, Wilmslow, United Kingdom SK9 4AX

Funder

Biotechnology and Biological Sciences Research Council

Campden BRI

Publisher

American Chemical Society (ACS)

Subject

Analytical Chemistry

Link

http://pubs.acs.org/doi/pdf/10.1021/acs.analchem.5b04466

Reference43 articles.

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2. Food Allergy and Quality of Life: What Have We Learned?

3. Standardizing double-blind, placebo-controlled oral food challenges: American Academy of Allergy, Asthma & Immunology–European Academy of Allergy and Clinical Immunology PRACTALL consensus report

4. EAACI Food Allergy and Anaphylaxis Guidelines: diagnosis and management of food allergy

5. Evaluation and standardisation of different matrices used for double-blind placebo-controlled food challenges to fish

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