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Lipid-transfer protein is the major maize allergen maintaining IgE-binding activity after cooking at 100 degrees C, as demonstrated in anaphylactic patients and patients with positive double-blind, placebo-controlled food challenge results
2003 E.A. Pastorello, C. Pompei, V. Pravettoni, L. Farioli, A.M. Calamari, J. Scibilia, A.M. Robino, A. Conti, S. Iametti, D. Fortunato, S. Bonomi, C. Ortolani
Screening the allergenic repertoires of wheat and maize with sera from double-blind, placebo-controlled food challenge positive patients
2006 M. Weichel, N. J. Vergoossen, S. Bonomi, J. Scibilia, C. Ortolani, B. K. Ballmer-Weber, E. A. Pastorello, R. Crameri
Maize food allergy : lipid-transfer proteins, endochitinases, and alpha-zein precursor are relevant maize allergens in double-blind placebo-controlled maize-challenge-positive patients
2009 E.A. Pastorello, L. Farioli, V. Pravettoni, J. Scibilia, A. Conti, D. Fortunato, L. Borgonovo, S. Bonomi, L. Primavesi, B. Ballmer-Weber
Mostrati risultati da 1 a 3 di 3
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