学术探索
学术期刊
新闻热点
数据分析
智能评审

Neoallergens in heated pecan nut: Products of Maillard-type degradation?

被引：32
作者：
Berrens, L
机构：
来源：
ALLERGY | 1996年 / 51卷 / 04期
关键词：
D O I：
10.1111/j.1398-9995.1996.tb00085.x
中图分类号：
R392 [医学免疫学];
学科分类号：
100102 ;
摘要：
引用
收藏
页码：277 / 278
页数：2
相关论文
共 8 条
[1]  
BERRENS L, 1974, CLIN EXP IMMUNOL, V17, P703
[2]  
BERRENS L, 1977, ANN MED NANCY, P69
[3]   SYNTHETIC APPROACHES TO BIOLOGICAL ACTIVITY OF BETA-LACTOGLOBULIN IN HUMAN ALLERGY TO COWS MILK [J].
BLEUMINK, E ;
BERRENS, L .
NATURE, 1966, 212 (5061) :541-&
[4]   ALLERGENICITY OF FOOD PROTEINS INTERACTED WITH OXIDIZED LIPIDS IN SOYBEAN-SENSITIVE INDIVIDUALS [J].
DOKE, S ;
NAKAMURA, R ;
TORII, S .
AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1989, 53 (05) :1231-1235
[5]  
Kammann O, 1912, BIOCHEM Z, V46, P151
[6]   Anaphylactic reaction caused by neoallergens in heated pecan nut [J].
Malanin, K ;
Lundberg, M ;
Johansson, SGO .
ALLERGY, 1995, 50 (12) :988-991
[7]  
RINGEL K P, 1984, Allergologie, V7, P360
[8]  
STRAUSS MARGARET B., 1940, JOUR ALLERGY, V12, P61, DOI 10.1016/S0021-8707(40)90393-8
1