Literature DB >> 12704375

Anaphylaxis to wheat isolates: immunochemical study of a case proved by means of double-blind, placebo-controlled food challenge.

Virginie Leduc, Denise-Anne Moneret-Vautrin, Laurence Guerin, Martine Morisset, Gisèle Kanny.   

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Year:  2003        PMID： 12704375     DOI： 10.1067/mai.2003.1345

Source DB:  PubMed          Journal:  J Allergy Clin Immunol        ISSN： 0091-6749            Impact factor:   10.793


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  5 in total

Review 1.  Adult food allergy.

Authors:  Denise A Moneret-Vautrin; Martine Morisset
Journal:  Curr Allergy Asthma Rep       Date:  2005-01       Impact factor: 4.919

2.  Gluten tolerance prevents oral sensitization with enzymatic or acid hydrolyzed gluten: A study in Brown Norway rats.

Authors:  Charlotte Bernhard Madsen; Katrine Lindholm Bøgh
Journal:  PLoS One       Date:  2020-04-06       Impact factor: 3.240

3.  Detection of IgE, IgG, IgA and IgM antibodies against raw and processed food antigens.

Authors:  Aristo Vojdani
Journal:  Nutr Metab (Lond)       Date:  2009-05-12       Impact factor: 4.169

4.  Acid hydrolysis of wheat gluten induces formation of new epitopes but does not enhance sensitizing capacity by the oral route: a study in "gluten free" Brown Norway rats.

Authors:  Stine Kroghsbo; Nanna B Andersen; Tina F Rasmussen; Susanne Jacobsen; Charlotte B Madsen
Journal:  PLoS One       Date:  2014-09-10       Impact factor: 3.240

5.  A chimeric IgE that mimics IgE from patients allergic to acid-hydrolyzed wheat proteins is a novel tool for in vitro allergenicity assessment of functionalized glutens.

Authors:  Olivier Tranquet; Jean-Charles Gaudin; Sarita Patil; Johanna Steinbrecher; Kayoko Matsunaga; Reiko Teshima; Shinobu Sakai; Colette Larré; Sandra Denery-Papini
Journal:  PLoS One       Date:  2017-11-08       Impact factor: 3.240
  5 in total

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