Late-Onset Anaphylaxis Due to Poly (γ-glutamic acid) in the Soup of Commercial Cold Chinese Noodles in a Patient with Allergy to Fermented Soybeans (Natto)-Reference-Cited by-同舟云学术

Late-Onset Anaphylaxis Due to Poly (γ-glutamic acid) in the Soup of Commercial Cold Chinese Noodles in a Patient with Allergy to Fermented Soybeans (Natto)

Published:2011 Issue:3 Volume:60 Page:393-396
ISSN:1323-8930
Container-title:Allergology International
language:en
Short-container-title:Allergology International

Author:

Inomata Naoko,Chin Keishi,Nagashima Mayumi,Ikezawa Zenro

Publisher

Japanese Society of Allergology

Subject

General Medicine,Immunology and Allergy

Reference10 articles.

1. Late-onset anaphylaxis to Bacillus natto-fermented soybeans;Inomata;J Allergy Clin Immunol,2004

2. Rheology, oxygen transfer, and molecular weight characteristics of poly (glutamic acid) fermentation by Bacillus subtilis;Richard;Biotechnol Bioeng,2003

3. Skin tests used in type I allergy testing. Position paper;Dreborg;Allergy,1989

4. Allergy to apple, carrot, and potato in children with birch pollen allergy;Dreborg;Allergy,1983

5. Late-onset anaphylaxis after ingestion of Bacillus Subtilis-fermented soybeans (Natto): clinical review of 7 patients;Inomata;Allergol Int,2007

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