Effect of acid treatment on allergenicity of peanut and egg

Developing Therapies for Peanut Allergy

(2014) Merima Bublin et al.   INTERNATIONAL ARCHIVES OF ALLERGY AND IMMUNOLOGY

Prevalence of Immediate-Type Food Allergy in Early Childhood in Seoul

(2014) Miran Park et al.   Allergy Asthma & Immunology Research

The Influence of the Time and Temperature of Heat Treatment on the Allergenicity of Egg White Proteins

(2013) Meeyong Shin et al.   Allergy Asthma & Immunology Research

Significance of Ara h 2 in clinical reactivity and effect of cooking methods on allergenicity

(2012) Jihyun Kim et al.   ANNALS OF ALLERGY ASTHMA & IMMUNOLOGY

Changes in Major Peanut Allergens Under Different pH Conditions

(2012) Jihyun Kim et al.   Allergy Asthma & Immunology Research

The Influence of the Presence of Wheat Flour on the Antigenic Activities of Egg White Proteins

(2012) Meeyong Shin et al.   Allergy Asthma & Immunology Research

Ovomucoid (Gal d 1) specific IgE detected by microarray system predict tolerability to boiled hen's egg and an increased risk to progress to multiple environmental allergen sensitisation

(2011) C. Alessandri et al.   CLINICAL AND EXPERIMENTAL ALLERGY

The incidence and risk factors of immediate type food allergy during the first year of life in Korean infants: a birth cohort study

(2011) Jihyun Kim et al.   PEDIATRIC ALLERGY AND IMMUNOLOGY

Thermal and Nonthermal Methods for Food Allergen Control

(2011) Sandra K. Shriver et al.   Food Engineering Reviews

Immunologic changes in children with egg allergy ingesting extensively heated egg

(2008) Heather Lemon-Mulé et al.   JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY

Immunoreactivity reduction of soybean meal by fermentation, effect on amino acid composition and antigenicity of commercial soy products

(2007) Y.-S. Song et al.   FOOD CHEMISTRY