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Literature DB >> 8904992

Review on buckwheat allergy.

G Wieslander¹.

Abstract

Entities: Disease Species

Mesh：

Year: 1996 PMID： 8904992

Source DB: PubMed Journal: Allergy ISSN： 0105-4538 Impact factor: 13.146

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12 in total

1. Reactions of Buckwheat-Hypersensitive Patients during Oral Food Challenge Are Rare, but Often Anaphylactic.

Authors: Noriyuki Yanagida; Sakura Sato; Kyohei Takahashi; Ken-Ichi Nagakura; Kiyotake Ogura; Tomoyuki Asaumi; Motohiro Ebisawa
Journal: Int Arch Allergy Immunol Date: 2017-03-08 Impact factor: 2.749

Review 2. Buckwheat noodles: processing and quality enhancement.

Authors: Pradeep Puligundla; Seokwon Lim
Journal: Food Sci Biotechnol Date: 2021-08-29 Impact factor: 3.231

3. [Anaphylactic shock due to French galette. Type I allergic reaction to buckwheat].

Authors: T Plaza; V Mahler
Journal: Hautarzt Date: 2005-02 Impact factor: 0.751

Review 4. The gluten-free diet: testing alternative cereals tolerated by celiac patients.

Authors: Isabel Comino; María de Lourdes Moreno; Ana Real; Alfonso Rodríguez-Herrera; Francisco Barro; Carolina Sousa
Journal: Nutrients Date: 2013-10-23 Impact factor: 5.717

5. Improvement of surface functionalities, including allergenicity attenuation, of whole buckwheat protein fraction by maillard-type glycation with dextran.

Authors: Shigeru Tazawa; Shigeru Katayama; Masahiro Hirabayashi; Daiki Yamaguchi; Soichiro Nakamura
Journal: Prev Nutr Food Sci Date: 2014-12-31

6. Uncovering the relationship and mechanisms of Tartary buckwheat (Fagopyrum tataricum) and Type II diabetes, hypertension, and hyperlipidemia using a network pharmacology approach.

Authors: Chao-Long Lu; Qi Zheng; Qi Shen; Chi Song; Zhi-Ming Zhang
Journal: PeerJ Date: 2017-11-21 Impact factor: 2.984

Review on buckwheat allergy.

1. Reactions of Buckwheat-Hypersensitive Patients during Oral Food Challenge Are Rare, but Often Anaphylactic.

Review 2. Buckwheat noodles: processing and quality enhancement.

3. [Anaphylactic shock due to French galette. Type I allergic reaction to buckwheat].

Review 4. The gluten-free diet: testing alternative cereals tolerated by celiac patients.

5. Improvement of surface functionalities, including allergenicity attenuation, of whole buckwheat protein fraction by maillard-type glycation with dextran.

6. Uncovering the relationship and mechanisms of Tartary buckwheat (Fagopyrum tataricum) and Type II diabetes, hypertension, and hyperlipidemia using a network pharmacology approach.

7. Concomitant sensitization to legumin, Fag e 2 and Fag e 5 predicts buckwheat allergy.

8. Understanding buckwheat allergies for the management of allergic reactions in humans and animals.

9. Murine model of buckwheat allergy by intragastric sensitization with fresh buckwheat flour extract.

10. Purification, crystallization and preliminary X-ray analysis of a deletion mutant of a major buckwheat allergen.