Literature DB >> 24943113

Anaphylaxis caused by ingesting jellyfish in a subject with fermented soybean allergy: possibility of epicutaneous sensitization to poly-gamma-glutamic acid by jellyfish stings.

Naoko Inomata1, Keishi Chin, Michiko Aihara.   

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Year:  2014        PMID： 24943113     DOI： 10.1111/1346-8138.12542

Source DB:  PubMed          Journal:  J Dermatol        ISSN： 0385-2407            Impact factor:   4.005


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  2 in total

1.  Allergic shock caused by ingestion of cooked jellyfish: A case report.

Authors:  Zhixing Li; Xungang Tan; Botao Yu; Renliang Zhao
Journal:  Medicine (Baltimore)       Date:  2017-09       Impact factor: 1.889

Review 2.  Immunological Responses to Envenomation.

Authors:  Rachael Y M Ryan; Jamie Seymour; Alex Loukas; J Alejandro Lopez; Maria P Ikonomopoulou; John J Miles
Journal:  Front Immunol       Date:  2021-05-10       Impact factor: 7.561
  2 in total

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